engleski

Philosophy and practice of home-produced food in Croatia

Today the adjective 'domestic' is omnipresent in the offer of food and meals in industrial as well as in peasant manufacture in Croatia. This term can have multiple meanings: in a symbolical sense it is the mark for food coming from a peasant farm in a particular region. It can also mean that food is organically produced, and in the traditional way. When speaking of the preparation of food, the term 'domestic' suggests preparation according to an old recipe, with no industrially produced additives. The way of preparation is usually linked with the recipes which were inherited within the family. Food should also be fresh. The same term is used by the industrial manufacturers as well, with the goal to prompt better sale. The authors investigate two aspects of this phenomenon: from the producer's (peasant) point of view, and from the consumer's (citizen). Rural producers have recently adopted the mark 'domestic', but it does not necessarily mean an excellent quality. Homemade food is often identified with the food of a poorer social strata, so rural population today prefers semi- industrial and industrial products like white wheat bread, industrially produced liqueur and meat products like pâtés. At the same time, urban people cherish an absolute confidence in organically produced food with the mark 'domestic'. In such circumstances there evolved numerous admirers of domestic food, which can be observed in the restaurant offer (blood sausages with sauerkraut, curd-cheese rolls, brodetto...) The mark 'domestic' is not an equivalent to 'brand' and it does not presume a control of a specific product. In the consciousness of a manufacturer (peasant), an authentic 'domestic' product starts only in a moment when a family declaration (name and address) is put onto a product.

organic/ecological food ; home-produced food ; Croatia

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