Encyclopedia of Food and Agricultural Ethics

2019 Edition
| Editors: David M. Kaplan

Artisanal Food Production and Craft

  • Suzanne CopeEmail author
Reference work entry
DOI: https://doi.org/10.1007/978-94-024-1179-9_387

Synonyms

Introduction

The word “artisanal” has regained a foothold in the US food vernacular and is being used to describe many food and beverage products like pickles, cheese, jam, and gin that have been populating the shelves of specialty shops and crowding tables at farmer’s markets since the start of the new millennium. Like so many similar monikers that have been adopted to connote a specific sense of values in production or quality, such as “natural” and “green,” the word is not regulated and has since been used by large corporations to describe industrial- or mass-produced goods such as crackers, potato chips, and pizza (Donnelly 2012). Thus a debate has ensued about the true meaning of the term and what, if anything, should be done to ensure its veracity.

The term “artisanal” has its roots in the Italian word “artigiano,” meaning artisan or craftsman, which has its own etymology from the Latin “artitus”...

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.English DepartmentManhattan CollegeRiverdaleUSA