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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| Format: | Online |
| Sprog: | engelsk |
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ZRC SAZU, Založba ZRC
2022
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| Online adgang: | ONIX_20220401_9789610500704_45 |
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| _version_ | 1869513877337669632 |
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| author | Šmid Hribar, Mateja Kumer, Peter Razpotnik Visković, Nika |
| author_browse | Kumer, Peter Razpotnik Visković, Nika Šmid Hribar, Mateja |
| author_facet | Šmid Hribar, Mateja Kumer, Peter Razpotnik Visković, Nika |
| author_sort | Šmid Hribar, Mateja |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-79951 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | ZRC SAZU, Založba ZRC |
| publisherStr | ZRC SAZU, Založba ZRC |
| record_format | ojs |
| spelling | doab-20.500.12854ir-799512024-03-23T14:59:22Z Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area Šmid Hribar, Mateja Kumer, Peter Razpotnik Visković, Nika Volk Bahun, Manca Carlos, Laura Dardelet, Alice Dušman, Antonia Frayssignes, Julien Katharakis, Michael del Mármol, Camila Papakyriacou, Yioula Mulet Pascual, Margalida Pipan, Primož Ridolfi, Laura Rodrigues, Arlete Symeonidou, Maria Topole, Maja 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 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. Katalog dobrih praks trajnostnih kulinaričnih doživetij v Sredozemlju ponuja podrobne opise 18 kulinaričnih doživetij iz osmih različnih držav: Italije, Francije, Španije, Portugalske, Hrvaške, Grčije, Cipra in Slovenije. Dobre prakse predstavljajo naslednje vrste kulinaričnih izkušenj: mreže turističnih ciljev, ki se posvečajo hrani ali kulinaričnim produktom~storitve, povezane s prehrambnimi izdelki~profesionalne aktivnosti, povezane s hrano, ki so poudarjene v turistični dejavnosti~kulinarični dogodki in posebni turistični cilji, posvečeni hrani ali kulinaričnim produktom. Katalog pojasnjuje, kako kulinarične izkušnje delujejo, kdo je vključen in kakšne so sestavine za uspeh. Vsaka kulinarična izkušnja je opisana z zgodbo, v kateri je mogoče najti neprecenljive podatke o lokalni vključenosti in odnosih do dediščine, o organizacijskih in upravljavskih vidikih, odnosu do trenutnih politik in strategij, trajnostnih vidikov, inovativnosti in pogledih udeležencev. 2022-04-01T11:44:17Z 2022-04-01T11:44:17Z 2018 book ONIX_20220401_9789610500704_45 9789610500704 https://directory.doabooks.org/handle/20.500.12854/79951 eng image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://zalozba.zrc-sazu.si/p/1512 https://omp.zrc-sazu.si/zalozba/catalog/view/900/3817/374-2 ZRC SAZU, Založba ZRC 10.3986/9789610500704 Katalog dobrih praks trajnostnih kulinaričnih doživetij v Sredozemlju ponuja podrobne opise 18 kulinaričnih doživetij iz osmih različnih držav: Italije, Francije, Španije, Portugalske, Hrvaške, Grčije, Cipra in Slovenije. Dobre prakse predstavljajo naslednje vrste kulinaričnih izkušenj: mreže turističnih ciljev, ki se posvečajo hrani ali kulinaričnim produktom~storitve, povezane s prehrambnimi izdelki~profesionalne aktivnosti, povezane s hrano, ki so poudarjene v turistični dejavnosti~kulinarični dogodki in posebni turistični cilji, posvečeni hrani ali kulinaričnim produktom. Katalog pojasnjuje, kako kulinarične izkušnje delujejo, kdo je vključen in kakšne so sestavine za uspeh. Vsaka kulinarična izkušnja je opisana z zgodbo, v kateri je mogoče najti neprecenljive podatke o lokalni vključenosti in odnosih do dediščine, o organizacijskih in upravljavskih vidikih, odnosu do trenutnih politik in strategij, trajnostnih vidikov, inovativnosti in pogledih udeležencev. 10.3986/9789610500704 013302f9-95d5-488d-83b2-a050c348c14f 9789610500704 116 Ljubljana open access |
| spellingShingle | 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 Šmid Hribar, Mateja Kumer, Peter Razpotnik Visković, Nika Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title | Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_full | Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_fullStr | Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_full_unstemmed | Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_short | Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_sort | catalogue of good practices of sustainable culinary heritage experiences in mediterranean area |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220401_9789610500704_45 |
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