Slani krajolici otoka Paga: okus otoka iz kulturnoantropološke perspektive
Salty Landscapes of the Island of Pag: The Taste of the Island From a Perspective of Cultural Anthropology

Summary/Abstract: The article deals with the gastronomic markers of the island of Pag – Pag salt, Pag cheese and Pag lamb, based on the concept of foodscape understood as “a dynamic social construction that relates food to specific physical places, social groups or individuals and the meanings they ascribe to that food” (Adema 2006, 2007; Green 2019). The concept of gustemology as proposed by David Sutton (2001, 2010, 2023) – which aims to highlight the importance of taste in the study of food culture and emphasize its cultural conditioning, as well as its connection with space through terroir (Trubek 2008; Belaj 2011) – guides the analysis of the dominant taste of saltiness, savoriness, salinity, which is the basis for the construction of the food and even gastronomic identity of the island. The discussion is situated within the field of salt anthropology, which allows for the consideration of salt in a social and cultural context (Alexianu 2012; Alexianu et al. 2015).

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