International organizations define and legitimate 'official' heritages. Yet a heritage policy must go beyond the definition and management of a list of elements belonging to a given heritage. Informal, non-official heritages (from handicraft traditions and recipes, to languages) play a growing role in both the working of modern economies and the quality of social life. To build an economic analysis of informal heritages, we propose reaching beyond the pro-officialheritage bias of the standard economic analysis by widening the notion of heritages on the basis of specific economic and sociological analyses. Next, we apply this broadening to the study of the informal heritages' consequences on both the economy and social life. We conclude that, since informal heritages are at work in the economy and in social life as much as-and even more than-formal heritages, it is high time we extended economic analysis to these new fields and came up with new ways of managing informal heritages!
This paper addresses a specific institution, the Protected Designation of Origin (PDO) in wine markets. To understand the present strategic choices in the context of the globalization of wine markets, the paper seeks to explain the economic logic of this specific institution, its genesis and its evolution. Using an evolutionary games approach, we build an evolutionary model of the strategic determination of quality. Four configurations emerge. The PDO can be related to signals and policies of quality in strategic situations. This study also yields general results for use in the evolutionary analysis of other institutions.
Over the past few years, the landscape of top class gastronomy has empirically changed: some celebrity chefs are returning their hard-won awards to instead provide low-cost food whilst others work tirelessly to gain access to the inner circle of international top-class restaurants.Things are changing, but the direction is unclear. To analyse the situation, we took the case of French Parisian gastronomy -because it has been the main model for world gastronomy. Our study of it focuses on the Michelin Guide selection, covering the sixty-year period 1950-2012.We then applied MCA (Multiple Correspondence Analysis) to establish the profiles of the Parisian restaurants and to find out whether these profiles have evolved. This paper shows that a turning point has clearly been reached, and that gastronomic pluralism is on the rise -to the detriment of the hegemony of elitist gastronomy.
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