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Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area

The Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area provides a detailed description of 18 culinary experiences from 8 different Mediterranean countries: Italy, France, Spain, Portugal, Croatia, Greece, Cyprus and Slovenia. The good practices cover vario...

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Kaydedildi:
Asıl Yazarlar: Šmid Hribar, Mateja, Kumer, Peter, Razpotnik Visković, Nika
Materyal Türü: Online
Dil:İngilizce
Baskı/Yayın Bilgisi: ZRC SAZU, Založba ZRC 2022
Konular:
culinary arts
culinary heritage
cultural heritage
food culture
gastronomy
Mediterranean
nutrition
tourism
gastronomija
kulinarična dediščina
kulinarika
kulturna dediščina
prehrambna kultura
prehrana
Sredozemlje
turizem
thema EDItEUR::1 Place qualifiers::1Q Other geographical groupings: Oceans and seas, historical, political etc::1QR Groupings linked by seas::1QRM Mediterranean countries
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
thema EDItEUR::J Society and Social Sciences::JH Sociology and anthropology::JHB Sociology::JHBS Sociology: sport and leisure
Online Erişim:ONIX_20220401_9789610500704_45
Etiketler: Etiketle
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Özet:The Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area provides a detailed description of 18 culinary experiences from 8 different Mediterranean countries: Italy, France, Spain, Portugal, Croatia, Greece, Cyprus and Slovenia. The good practices cover various types of culinary experiences, namely tourist sites networks dedicated to food or culinary products, services connected to food products, professional activities linked to food highlighted through a touristic activity, culinary events, specific tourist sites dedicated to food or culinary products. The Catalogue reveals how culinary experiences work, who is involved, and what are the “ingredients” which make them successful. Each culinary experience is described through a story in which you will find valuable information on: local (territorial) anchoring and relationship to heritage, organising and managing aspects, relation to existing policies and strategies, sustainability aspects, innovative aspects, monitoring and stakeholders’ views.

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