Thesis & Research
TASTING THE BASQUE: FOOD AS PERFORMANCE AND EXPERIENCING IDENTITY
Presented at the Fall 2013 School of Global and International Studies Capstone Symposium, Indiana University, Bloomington
In my senior year at Indiana University, I wrote a thesis paper supported by qualitative research data and fieldwork research analyzing how different cooking methods affect culinary tourism in the Basque region of northern Spain. This project fueled my passion for research, writing, food studies, and international communication.
OBJECTIVE: Reveal the intimate relationship between food, the performance of identity, and the impact cooking methods have on the consumer experience of culture.
DESIGN: Case study and ethnography
REGIONAL FOCUS: Spain - The Basque region, San Sebastián
RESEARCH METHODS: Content analysis, thematic analysis, semi-structured interviews
Case Study: Participant Observation in Akelare and Asador Etxebarri
I applied ethnographical research to study the consumer experience of Basque culture among tourists between restaurants Akelare and Asador Etxebarri.
Akelare: Innovative dishes of la nueva cocinca Vasca that are inspired by traditional Basque cuisine.
Asador Etxebarri: Ingredient driven, traditional Basque cuisine with zero altercations from molecular gastronomy.
Conclusion: Cooking methods construct symbolic meaning with food to communicate an idea to the consumer during a meal.
Study participants expressed a stronger experience of Basque culture when they dined at Asador Etxebarri, compared to Akelare, thereby showing evidence that the cooking methods can greatly impact the consumer experience and perception of culture.