Gastrosophy and food as cultural practice: The case of Montenegro

  • Vesna Vesna Vujačić
  • Filip Kovačević
Keywords: gastrosophy, food culture, gastronomy, food, Montenegro


As a recently independent country in south-eastern Europe, Montenegro belongs to the Mediterranean, not only because of its geography and climate but also its gastronomy, according to gastrosophy, a term coined by Michel Onfray, a prominent contemporary French philosopher. Gastrosophy is an innovative philosophical discipline connecting philosophical concepts with that food culture that is strongly tied to a country’s cultural heritage and tradition. The gastrosophic approach to the Montenegrin cuisine requires the examination of three regional cuisines: the coastal, lake, and mountain cuisines. The main conclusion of the authors of this paper is that while these cuisines do not give rise to spectacular sauces, exotic spices, and elaborate forms, what makes them special is their simplicity and intense flavour, conditioned both by geographic features and cultural/ historical development. Regardless, the authors argue that Montenegro represents an ideal place for the experience of gastrosophic hedonism.