Welcome Guest [create an account] or log-in:

Chapter 3 Food, Drink and Identity

DOI: 10.23912/978-1-908999-03-0-2348

ISBN: 978-1-908999-03-0

Published: September 2013

Component type: chapter

Published in: Food and Drink: the cultural context

Parent DOI: 10.23912/978-1-908999-03-0-2005



Identity refers to who we think (or feel) we are, but also to who others think we are. Identities are closely tied to our values, attitudes, beliefs, preferences, behaviours and personality characteristics that distinguish us from others around us. However, none of us are unique in our values, beliefs or our characteristics, and our identities often reflect those of others. Our identities are inevitably shaped by the people we interact with, the environments in which we live, and the cultures that we encounter. Therefore, to best understand how identities emerge, it is important to consider the social and cultural contexts in which people live. Eating and drinking are universal to all cultures; but, the beliefs and practices surrounding food and drink reflect the particular characteristics of cultures alongside the identities of the people who are part of those cultures. Food, drink and identity interact in multiple ways. This chapter considers these interactions in commercial hospitality and social settings. It examines the relationship between food, drink and identity from the consumption perspective, i.e. how foods and drinks influence and communicate identities in social and domestic settings; and how identities and the desire to articulate our sense of selves shape when, how and what foods and drinks we consume. The chapter also incorporates the production point of view, particularly within commercial contexts. It discusses how notions of identities are exploited through marketing and in the creation of commercial hospitality experiences. It also considers the ways staff’s identities are involved in creating food and drink related experiences.

Sample content

Click here to download PDF


  • Peter Lugosi, Oxford School of Hospitality Management (Author)

For the source title:

  • Donald Sloan, Oxford Brookes University (Editor)

Cite as

Lugosi, 2013

Lugosi, P. (2013) "Chapter 3 Food, Drink and Identity" In: Sloan, D. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/978-1-908999-03-0-2348


Adib, A. and Guerrier, Y. (2003) The interlocking of gender with nationality, race, ethnicity and class: The narratives of women in hotel work, Gender, Work and Organization, 10 (4), 413-432.


Albrecht, M.M. (2011) 'When you're here, you're family': Culinary tourism and the Olive Garden restaurant, Tourist Studies, 11 (2), 99-113.


American Anthropological Association (1998) American Anthropological Association Statement on 'Race' (May 17, 1998), Available from: http://www.aaanet.org/stmts/racepp.htm (Last accessed 09 January 2012).

Anderson, B. (2010) British jobs for British workers?: Understanding demand for migrant workers in a recession, The Whitehead Journal of Diplomacy and International Relations, XI (1), 103-114.

Andrews, H. (2005) Feeling at home: Embodying Britishness in a Spanish charter tourist resort, Tourist Studies, 5 (3), 247-266.


Barth, F. (ed.) (1969) Ethnic Groups and Boundaries, Oslo: Norwegian University Press.

Beagan, B., Chapman, G. E., D'Sylva, A. and Raewyn Bassett, B. (2008) "It's just easier for me to do it": Rationalizing the family division of foodwork, Sociology, 42 (4), 653-671.


Beardsworth, A. and Bryman, A. (1999) Late modernity and the dynamics of quasification: The case of the themed restaurant, The Sociological Review, 47 (2), 228-257.


Beer, S. (2008) Authenticity and food experience - commercial and academic perspectives, Journal of Foodservice, 19 (3), 153-163.


Bell, D. and Valentine, G. (1997) Consuming Geographies, London: Routledge.

Beriss, D. and Sutton, D. (eds) (2007) The Restaurants Book, Oxford: Berg.


Berridge, V., Herring, R. and Thom, B. (2009) Binge drinking: A confused concept and its contemporary history, Social History of Medicine, 22 (3), 597-607.


Bhabha, H.K. (1990) Interview with Homi Bhabha: The third space, in J. Rutherford (ed.), Identity: Community, Culture, Difference, London: Lawrence and Wishart, pp. 207-221.

Bhabha, H.K. (1996) Culture's in-between, in S. Hall and P. du Gay (eds), Questions of Cultural Identity, London: Sage, pp. 53-60.


Blythman, J. (2012) What to Eat, London: Fourth Estate.

Bourdieu, P. (1986) Distinction, London: Routledge.

Brown, L.K. and Mussell, K. (eds) (1984) Ethnic and Regional Foodways in the United States, Knoxville: University of Tennessee Press.

Brown, S. and Patterson, A. (2000) Knick-knack paddy-whack, give a pub a theme, Journal of Marketing Management, 16 (6), 647-662.


Burkitt, I. (1999) Bodies of Thought, London: Sage.

Butler, J. (1993) Bodies that Matter, New York: Routledge.

Cashmore, E. (1994) Dictionary of Race and Ethnic Relations, 3rd ed. London: Routledge.

Charles, N. and Kerr, M. (1988) Women, Food and Families, Manchester: Manchester University Press.

Cole, S. (2007) Hospitality and tourism in Ngadha: An ethnographic exploration, in C. Lashley, P. Lynch and A. Morrison (eds.), Hospitality: A Social Lens, Oxford: Elsevier, pp. 61-72.


Counihan, C. and Van Esterik, P. (eds.) (2008) Food and Culture, 2nd edn, Abingdon: Routledge.

Cova, B, Kozinets, R.V. and Shankar, A. (2007) Consumer Tribes, Oxford: Butterworth-Heinemann.

Cuthill, V. (2007) Consuming Harrogate: Performing Betty's café and Revolution vodka bar, Space and Culture, 10 (1), 64-76.


Danesi, G. (2011) Commensality in French and German young adults: An ethnographic study, Hospitality and Society, 1 (2), 153-172.


DeVault, M. (1991) Feeding the Family, Chicago: University of Chicago Press.

Di Domenico, M. and Lynch, P. (2007) Commercial home enterprises: Identity, home and setting, in C. Lashley, P. Lynch and A. Morrison (eds.), Hospitality: A Social Lens, Oxford: Elsevier, pp. 117-128.


Dienhart, L. and Pinsel, M. E. (1984) Power Lunching, Chicago, Ill: Turnbull and Willoughby.

Douglas, M. (ed.) (1987) Constructive Drinking, Cambridge: Cambridge University Press.

Ebster, C. and Guist, I. (2004) The role of authenticity in ethnic theme restaurants, Journal of Foodservice Business Research, 7 (2), 41-52.


Erickson, K.A. (2009) The Hungry Cowboy, Mississippi: University of Mississippi Press.


Everett, S. and Aitchison, C. (2008) The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England, Journal of Sustainable Tourism, 16 (2), 150-167.


Fine, G.A. (2008) Kitchens, Berkeley: University of California Press.

Finkelstein, J. (1989) Dining Out, Oxford: Polity Press.

Fuss, D. (ed.) (1991) Inside/Out, London: Routledge.

Gal, D. and Wilkie, J. (2010) Real men don't eat quiche: Regulation of gender-expressive choices by men, Social Psychological and Personality Science, 1 (4), 291-301.


Germann Molz, J. (2004) Tasting an imagined Thailand: Authenticity and culinary tourism in Thai restaurants, in L. M. Long (ed.), Culinary Tourism, Lexington, KY: UPK, pp. 53-75.

Gibbs, D. and Ritchie, C. (2010) Theatre in restaurants: Constructing the experience, in: M. Morgan, P. Lugosi and J.R.B. Ritchie (eds.), The Tourism and Leisure Experience, Bristol: Chanel View, pp. 181-201.


Gilmore, J. H. and Pine, J.B. (2007) Authenticity, Boston, MA: Harvard Business School Press.

Goffman, E. (1990) The Presentation of Self in Everyday Life, London: Penguin.

Goodman, D., DuPuis, M.E. and Goodman, M.K. (2011) Alternative Food Networks, Abingdon: Routledge.


Goody, J. (1982) Cooking, Cuisine and Class, Cambridge: Cambridge University Press.


Gough, B. (2007) Real me don't diet: An analysis of contemporary newspaper representations of men, food and health, Social Science and Medicine, 64 (2), 326-337.


Grogan, S. (2008) Body Image, 2nd edn, Hove: Routledge.

Hall, S. (1996) Introduction: Who needs identity?, in S. Hall and P. du Gay (eds.), Questions of Cultural Identity, London: Sage, pp. 1-17.


Hall, S. and du Gay, P. (eds.) (1996) Questions of Cultural Identity, London: Sage.

Helou, A. (2011) Offal, Bath: Absolute Press.

Hsieh, A. and Chang, J. (2006) Shopping and tourist night markets in Taiwan, Tourism Management, 27 (1), 138-145.


Hunt, G. (1991) The middle class revisited: Eating and drinking in an English village, Western Folklore, 50 (4), 401-420.


Hunt, G. P., MacKenzie, K. and Joe-Laidler, K. (2005) Alcohol and masculinity: The case of ethnic youth gangs, in T. Wilson (ed.), Drinking Cultures, Oxford: Berg, pp. 225-254.

Jacobs, M. (ed.) (2003) Eating Out in Europe, New York, NY: Berg.


Jayne, M., Valentine, G. and Holloway, S. L. (2011) Alcohol, Drinking, Drunkenness, Aldershot: Ashgate.

Jones, S. G. (1998)'Information, internet, and community: Notes toward an understanding of community in the information age, in S.G. Jones (ed.), Cybersociety 2.0, London: Sage, pp.1-35.


Kim, E. C. (2009) 'Mama's family': Fictive kinship and undocumented immigrant restaurant workers, Ethnography, 10 (4), 497-513.


Lee, Y. and Park, K. (2008) Negotiating hybridity: Transnational reconstruction of migrant subjectivity in Koreatown, Los Angeles, Journal of Cultural Geography, 25 (3), 245-262.


Lego, C., Wood, N., McFee, S. and Solomon, M. (2002) A thirst for the real thing in themed environments: Consuming authenticity in Irish pubs, Journal of Foodservice Business Research, 5 (2), 61-74.


Leitch, A. (2003) Slow Food and the politics of pork fat: Italian food and European identity, Ethnos, 68 (4), 437-462.


Long, M.A. and Murray, D. L. (2012) Ethical consumption, values convergence/divergence and community development, Journal of Agricultural and Environmental Ethics (In-press).


Lu, S. and Fine, G.A. (1995) The presentation of ethnic authenticity: Chinese food as a social accomplishment, The Sociological Quarterly, 36 (3), 535-553.


Lugosi, P. (2008) Hospitality spaces, hospitable moments: Consumer encounters and affective experiences in commercial settings, Journal of Foodservice, 19 (2), 139-149.


Lugosi, P. (2009) The production of hospitable space: Commercial propositions and consumer co-creation in a bar operation, Space and Culture, 12 (4), 396-411.


Lugosi, P., Bell, D. and Lugosi, K. (2010) Hospitality, culture and regeneration: Urban decay, entrepreneurship and the 'ruin' bars of Budapest, Urban Studies, 47 (14), 3079-3101.


Lugosi, P., Janta, H. and Watson, P. (2012) Investigative management and consumer research on the Internet, International Journal of Contemporary Hospitality Management, 24 (6), 838-854.


Maffesoli, M. (1996) The Time of the Tribes, London: Sage.

McDowell, L. (2009) Working Bodies, Chichester: Wiley.


McGoldrick, P. J. and Freestone, O. M. (2008) Ethical product premiums: Antecedents and extent of consumer's willingness to pay, The International Review of Retail, Distribution and Consumer Research, 18 (2), 185-201.


Meah, A. and Jackson, P. (2012) Crowded kitchens: The 'democratisation' of domesticity?, Gender Place and Culture, In-press. Published online 18 July 2012, DOI: 10.1080/0966369X.2012.701202.


Mellor, J., Blake, M. and Crane, L. (2010) "When I'm doing a dinner party I don't go for the Tesco cheeses": Gendered class distinctions, friendship and home entertaining, Food, Culture and Society, 13 (1), 115-134.


Mitchell, J.P. and Armstrong, G. (2005) Cheers and booze: Football and Festa drinking in Malta, in T. Wilson (ed.), Drinking Cultures, Oxford: Berg, pp.179-200.

Moss, G. (2009) Gender, Design and Marketing, Farnham: Gower.

Moss, G., Parfitt, S. and Skinner, H. (2009) Men and women: Do they value the same things in mainstream nightclubs and bars?, Tourism and Hospitality Research, 9 (1), 61-79.


Muñoz, C.L. and Wood, N.T. (2009) A recipe for success: Understanding regional perceptions of authenticity in themed restaurants, International Journal of Culture, Tourism and Hospitality Research, 3 (3), 269-280.


Muñoz, C.L., Wood, N.T. and Solomon, M.R. (2006) Real or blarney? A cross-cultural investigation of the perceived authenticity of Irish pubs, Journal of Consumer Behaviour, 5 (3), 222 - 234.


Nickson, D. and Warhurst, C. (2007) Opening Pandora's box: Aesthetic labour and hospitality, in C. Lashley, P. Lynch and A. Morrison (eds.), Hospitality: A Social Lens, Oxford: Elsevier, pp. 155-171.


Nowak, Z. (2012) Italian stuffed vs. Maghreb wrapped: Perugia's Torta al Testo against the Kebab, Paper presented at the Oxford Symposium on Food and Cookery, 6-8th July, Oxford.

O'Doherty Jensen, K. and Holm, L. (1999) Preferences, quantities and concerns: Sociocultural perspectives on the gendered consumption of foods, European Journal of Clinical Nutrition, 53 (5), 351-359.


Okumus, B., Okumus, F. and McKercher, B. (2007) Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey, Tourism Management, 28 (1), 253-261.


O'Mahony, G.B., Hall, J. and Binney, J. (2006) A situational model of development in hospitality retailing: The case of Irish pubs, Journal of Services Research, 5 (2), 77-95.

Poulston, J. and Yiu, A. (2011) Profit or principles: Why do restaurants serve organic food?, International Journal of Hospitality Management, 30 (1), 184-191.


Pratten, J. D. and Carlier, J.-B. (2012) Women and wine in the UK: A business opportunity, Journal of Food Products Marketing, 18 (2), 126-138.


Pratten, J.D. and Lovatt, C. (2007) Women customers in pubs: Still a business opportunity, International Journal of Wine Business Research, 19 (2), 90-97.


Ram, M., Abbas, T., Sanghera, B., Barlow, G. and Jones, T. (2001) 'Apprentice entrepreneurs'? Ethnic minority workers in the independent restaurant sector, Work, Employment and Society, 15 (2), 353-372.


Reimann, R., Angleitner, A. and Strelau, J. (1997) Genetic and environmental influences on personality: A study of twins reared together using the self- and peer report NEO-FFI scales, Journal of Personality, 65 (3), 449-475.


Roberts, K. (2001) Class in Modern Britain, Houndmills: Palgrave.

Robinson, S. (2011) Inventing Australia for Americans: The rise of the Outback Steakhouse restaurant chain in the USA, Journal of Popular Culture, 44 (3), 545-562.


Rogers, R.A. (2008) Beasts, burgers, and hummers: Meat and the crisis of masculinity in contemporary television advertisements, Environmental Communication, 2 (3), 281-301.


Schmitt, R. and Sapsford, R. (1995)'Issues of gender and servicescape: marketing public houses to women, International Journal of Retail Distribution and Management, 23 (3), 34-40.


Selwyn, T. (2000) An anthropology of hospitality, in C. Lashley and A. Morrison (eds.), In Search of Hospitality, Oxford: Butterworth-Heinemann, pp. 18-37.


Seymour, D. (2004) The social construction of taste, in D. Sloan (ed.), Culinary Taste, Oxford: Elsevier, pp. 1-22.


Seymour, D. and Sandiford, P. (2005) Learning emotion rules in service organizations: Socialization and training in the UK public house sector, Work, Employment and Society, 19 (3), 547-564.


Shaw, S. (2011) Marketing ethnoscapes as spectacles of consumption: 'Banglatown - London's Curry Capital', Journal of Town and City Management, 1 (4), 381-395.

Sherman, R. (2007) Class Acts, Berkeley: University of California Press.

Sobal, J. (2005) Men, meat, marriage: Models of masculinity, Food and Foodways, 13 (1), 135-158.


Stebbins, R.A. (1992) Amateurs, Professionals and Serious Leisure, Montreal: McGill-Queens's University Press.

Telfer, E. (2000) The philosophy of hospitableness, in C. Lashley and A. Morrison (eds.), In Search of Hospitality, Oxford: Butterworth-Heinemann, pp. 38-55.


Tinker, I. (1997) Street Foods, New York: Oxford University Press.

Trauger, A. and Passidomo, C. (2012) Towards a post-capitalist-politics of food: Cultivating subjects of community economies, ACME: An International E-Journal for Critical Geographies, 11 (2), 282-303.

Tresidder, R. (2011) Reading hospitality: The semiotics of Le Manoir Aux Quat'Saisons, Hospitality and Society, 1 (1), 67-84.


Urry, J. (2007) Mobilities, Cambridge: Polity Press.

Valentine, G. (1999) Eating in: Home, consumption and identity, The Sociological Review, 47 (3), 491-524.


Visser, M. (1992) The Rituals of Dinner, London: Viking.

Wahlbeck, Ö. (2007) Work in the kebab economy: A study of the ethnic economy of Turkish immigrants in Finland, Ethnicities, 7 (4), 543-563.


Warde, A. and Martens, L. (2000) Eating Out, Cambridge: Cambridge University Press.


Watson, P. Morgan, M. and Hemmington, N. (2008), Online communities and the sharing of extraordinary restaurant experiences, Journal of Foodservice, 19 (6), 289-302.


Watt, P. (2011), Work-life mobility and stability: The employment histories of immigrant workers at a unionized Toronto hotel, Hospitality and Society, 1 (2), 117-136.


West, B. (2006) Consuming national themed environments abroad: Australian working holidaymakers and symbolic national identity in 'Aussie' theme pubs, Tourist Studies, 6 (2), 139-155.


Wilson, T.M. (ed.) (2005) Drinking Cultures, Oxford: Berg.

Wilson, T.M. (ed.) (2006) Food, Drink and Identity in Europe, Amsterdam: Rodopi.


Wittel, A. (2001) Toward a network sociality, Theory, Culture and Society, 18 (6), 51-76.


Wright, T. (2007) The problems and experiences of ethnic minority and migrant workers in hotels and restaurants in England, Just Labour: A Canadian Journal of Work and Society, 10, 74-84.


Chapter 3 Food, Drink and Identity [Details]Price: USD $7.99*Licences / Downloadable file

Published in Food and Drink: the cultural context

Chapter 3 Food, Drink and Identity [Details]Price: USD $7.99*Licences / Downloadable file
Paperback version [Details] Available as an inspection copyPrice: USD $68.00Copies / Delivery by post
Terms and conditions of purchase | Privacy policy