Contemporary Gastronomic Identities: Some Concluding Remarks

In this article we extend the papers by Steven Van den Berghe, Priscilla Parkhurst Ferguson and Virginie Amilien to highlight the most salient changes and evolution of the restaurant industry, emphasizing the first decade of the twenty-first century. Reflecting some of the themes raised by the preceding articles we ask: what are the identities of the contemporary restaurant and how are they expressed? Focusing on the American context we trace four major developments: the new charismatic celebrity chef, food enthusiasts and the expansion of a unique food culture, “moral” eating and related food politics and the changing structures of kitchen life.