Access the full text.
Sign up today, get DeepDyve free for 14 days.
(1983)
The invention of tradition
C. N. Rao (2005)
Geographical Indications in Indian context: A case study of Darjeeling teaEconomic and Political Weekly October, 15
KM Guy (2003)
When champagne became French
D Heath, A Meneley (2007)
Techne, technoscience, and the circulation of comestible commodities: An introductionAmerican Anthropologist, 109
S Bowen (2010)
Development from within? The potential for geographic indications in the global SouthThe Journal of World Intellectual Property, 13
R Laudan (2004)
Slow food: The French terroir strategy and culinary modernismFood, Culture & Society, 7
S Lyon (2011)
Coffee and community: Maya farmers and fair trade markets
B Anderson (1983)
Imagined communities: Reflections on the origin and spread of nationalism
KM Guy (1997)
Wine, work, and wealth: Class relations and modernization in the champagne wine industry, 1870–1914Business and Economic History, 26
B Weiss (2011)
Making pigs local: Discerning the sensory character of placeCultural Anthropology, 26
R Handler, W Saxton (1988)
Dyssimulation: Reflexivity, narrative, and the quest for authenticity in “living history”Cultural Anthropology, 3
H Paxson (2012)
The life of cheese: Crafting food and value in America
J Guthman (2007)
The Polanyian way? Voluntary food labels as neoliberal governanceAntipode, 39
SJ Terrio (2000)
Crafting the culture and history of French chocolate
P West (2012)
From modern production to imagined primitive: The social world of coffee from Papua New Guinea
H Paxson (2010)
Locating value in artisan cheese: Reverse engineering terroir for new-world landscapesAmerican Anthropologist, 112
H Paxson (2006)
Fast food/slow food: The cultural economy of the global food system
S Mintz (1985)
Sweetness and power: The place of sugar in modern history
M Burawoy (1979)
Manufacturing consent: Changes in the labor process under monopoly capitalism
M Doane (2007)
The political economy of the ecological nativeAmerican Anthropologist, 109
RC Ulin (1995)
Invention and representation as cultural capital: Southwest French winegrowing historyAmerican Anthropologist, 97
A Meneley (2007)
Like an extra virginAmerican Anthropologist, 109
W Roseberry (1996)
The rise of yuppie coffees and the reimagination of class in the United StatesAmerican Anthropologist, 94
S Bowen, MS Gaytán (2012)
The paradox of protection: National identity, global commodity chains, and the tequila industrySocial Problems, 59
T Colman (2008)
Wine politics: How governments, environmentalists, mobsters, and critics influence the wines we drink
A Meneley (2004)
Extra virgin olive oil and slow foodAnthropologica, 46
AB Trubek, S Bowen (2008)
Creating the taste of place in the United States: Can we learn from the French?GeoJournal, 73
AB Trubek, KM Guy, S Bowen (2010)
Terroir: A French conversation with a transnational futureContemporary French and Francophone Studies, 14
EC Dozey (1922)
A concise history of the Darjeeling district since 1835
J Kloppenburg, J Hendrickson, GW Stevenson (1996)
Coming into the foodshedAgriculture and Human Values, 13
S Bowen (2011)
The importance of place: Re-territorialising embeddenessSociologica Ruralis, 51
J Guthman (2004)
Agrarian dreams: The paradox of organic farming in California
A Meneley (2008)
Oleo-signs and quali-signs: The qualities of olive oilEthnos, 73
AB Trubek (2008)
The taste of place: A cultural journey into terroir
P Chatterjee (2001)
A time for tea: Women, labor, and post/colonial politics on an Indian plantation
M Doane (2010)
Fair trade and social justice: Global ethnographies
J Wilson (1998)
Terroir: The role of geology, climate, and culture in the making of French wines
(1900)
Newman’s guide to Darjeeling and its surroundings, historical & descriptive, with some account of the manners and customs of the neighbouring hill tribes
KM Guy (2011)
Silence and savoir-faire in the marketing of products of the terroirModern & Contemporary France, 19
In 1999, Darjeeling tea became India’s first Geographical Indication (GI). GI has proliferated worldwide as a legal protection for foods with terroir, or “taste of place,” a concept most often associated with artisan foods produced by small farmers in specific regions of the Global North. GI gives market protection to terroir in an increasingly homogenous food system. This article asks how Darjeeling tea, grown in an industrial plantation system rooted in British colonialism, has become convincingly associated with artisan GIs such as Champagne, Cognac, and Roquefort. The answer lies in a conceptual dyad that frames how British colonial officials, the Indian state, and international consumers have understood Darjeeling and its signature commodity. Since the colonial era, these actors have conceived Darjeeling as both an idyllic “garden” space and an industrial “plantation” space. As I show through an analysis of GI marketing materials and interviews with planters, pluckers, and consumers, this dyad maps in surprising ways onto labor relations. While planters’ and marketers’ discourses tend to emphasize the “garden,” laborers’ investment in GI lies primarily in an active—if also ambivalent—embrace of the plantation, encapsulated in the Nepali word “kamān.”
Agriculture and Human Values – Springer Journals
Published: Jun 15, 2013
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.