The Culinary Culture and Goût du Terroir of Bloody Mary Cocktails

Authors: Paul Zunkel*, Emporia State University
Topics: Wine, Wine, Wine
Keywords: Bloody Mary, Terroir, Goût du Terroir, Culinary Culture
Session Type: Paper
Day: 4/5/2019
Start / End Time: 9:55 AM / 11:35 AM
Room: 8226, Park Tower Suites, Marriott, Lobby Level
Presentation File: No File Uploaded

Bloody Marys have been enjoyed by countless brunch eaters since its creation in the 1920s. Locally produced Bloody Marys are embedded in long-standing cultures of consumption where the cocktail’s qualities agree with the local notions and perceptions of taste. Furthermore, Bloody Mary cocktails represent the identity, ceremony, habits, and customs of a regional or local society to tourists and other locals for an authentic experience. Goût du terroir, translated from French as local taste, is often evoked when an individual wants to remember an experience, explain a memory, or express a sense of identity. By ethnographically examining Bloody Mary garnishes and condiments, this study provides an analysis of the relationship between identity and place and production and consumption. Examples of goût du terroir and culinary culture are identified throughout the United States in Bloody Mary cocktail garnishes including venison sticks, summer sausage, cheese, sugarcane, salmon, etc. and express the cultural interconnectedness of farming, rural life, and outdoorsmanship, the history of a region or place, sometimes dating back to before slavery and the Civil War, and economic importance of the fishing industry to different regions and local societies.

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