Hrana: interpretacije i inovacije
Food: Interpretations and Innovations

Summary/Abstract: Food andalimentation has become one of the top subjects in contemporary media but also in the fields of sociology, anthropology, psychology, ethnology, archeology, medicine, physiology etc. Recipes, cookbooks, handbooks for table manners, serving and presentation of food; analysis of nutritional values of different foods, advices for new alimentation habits, demonization of meat and grease, sugar and flower, hundreds of new diets etc, almost daily fill not only press columns, but now represent a whole library of more or less professional and respectable books. Society of abundance is obsessed with food. It brought such radical changes in production, distribution and consumption of food, that it is necessary to examine them if we want to understand the culture of the postmodern world. It is the fact that food is very source of life – all the people, at any place, in any culture or social group, in every moment of the history depend on food supplies, ways of production giving at the same time specific symbolic value and meaning to the food they choose to eat. Daily activities, social communication, hierarchic orders, class distinctions, but also memories, feelings, pleasure, initiative and creativity – all that is in many various ways connected to food. In one word, food is a vital principle and cultural fact “par excellence”, the first-grade communication channel, economic fact, basic element of survival, structure and dynamics of any society.

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