Gourmandizing Poverty Food: The Serpa Cheese Slow Food Presidium

West, Harry G.; Domingos, Nuno

doi:10.1111/j.1471-0366.2011.00335.x

Cited by 36 publications

(24 citation statements)

References 20 publications

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“…Moreover, the results showed that, although the Slow Food initiatives were generally evaluated as positive, they sometimes generated uncertainty amongst the restaurateurs, supporting some doubts reported in other studies [92][93][94].…”

Section: Discussionsupporting

confidence: 78%

“…It aims at promoting territorial tourism, safeguarding gastronomic heritage and culture and protecting rare local food products [88][89][90], and has activated some tools with the aim of reaching these objectives, e.g., Slow Food presidia [91][92][93][94]. Moreover, some authors used qualitative and quantitative methods to analyzed the phenomenon of Slow Food initiatives e.g., Reznickova and Zepeda [95] gave a inductive thematic analysis supported by semi-structured interviews to the members of Slow Food University of Wisconsin association to investigate into the importance of the Self-Determination Theory; Jung et al [96] carried out an exploratory factor analysis to determine which quality elements of food festivals have a direct impact on the visitors' satisfaction level.…”

Section: Literature Reviewmentioning

confidence: 99%

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Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

et al. 2018

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Abstract:The foodservice sector plays an important economical role in the "Langa del Barolo", in Northwest Italy. It is now on the UNESCO (the United Nations Educational, Scientific and Cultural Organization) World Heritage List and is in first place in Italy in the Vineyard Landscape field, along with the Roero and Monferrato territories. The tourists who visit this area are constantly increasing and its inscription in UNESCO World Heritage List seems to have increased its international appeal even more. This study aimed at obtaining feedback from the "Langa del Barolo" restaurateurs as to their perception of the communication and promotion tools implemented to enhance the territory. A semi-structured interview, that adopted a questionnaire based on the PAPI technique, was used to survey all the 78 restaurateurs in this area. This technique was chosen to stimulate the individual propensity of the restaurant owner to share information freely. It was observed that the UNESCO status provides new stimuli for the restaurateurs when carrying out their activities, increases tourist's interest in the "Langa del Barolo" and disseminates the local brands at an international level. Other tools, such as TripAdvisor, word-of-mouth, Slow Food and gastronomic guides, were also presented and discussed with the participants. The feedback and results demonstrate that having a UNESCO status improves and enhances the territory, making it an extremely useful promotion tool.

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Section: Discussionsupporting

confidence: 78%

Section: Literature Reviewmentioning

confidence: 99%

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

et al. 2018

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“…However, in order to start tourism activities, the heritage value of cheese itself and traditions related to its production needs more support, particularly when these aspects are already used for the purposes of tourism. This is the case in many countries, including Italy [43], France [44], Portugal [45], and China [46]. Careful analysis of the available mission statements reveals that none of them treats cheese as a heritage.…”

Section: Organizationmentioning

confidence: 99%

Missions of Russian Cheese Producers: Principal Components and Relevance for Rural Communities

et al. 2020

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Russia is one of the largest cheese producers in the world, which requires the well-balanced strategic management of all organizations involved. The content of ten mission statements of Russian cheese producers is analyzed by means of identification of the principal components according to the 'standard' Pearce-David scheme. The analysis shows that the statements tend to deal with a variety of aspects, include, on average, 3.5 components; the most common components are philosophy (higher tasks of business) and product. These strategic declarations should be judged as modern and reflecting the strength of the Russian food industry and agriculture. Although it might be expected that the mission statements of Russian cheese producers should refer to rural communities, particularly since some of the enterprises are located in nationally important areas of milk agriculture, this expectation is only partly correct. The statements often deal with environmental issues, but ignore local social aspects. Cheese production opens perspectives for joint eco-and rural tourism development, which requires that cheese be considered as a kind of heritage. This is not the case in the mission statements under study, however, even though ideas about heritage value are implicitly present. The outcomes of the present study may have practical implications for Russian cheese producers, and emphasize the need for strategic management studies concerning cheese-producing organizations.

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“…Would these recipes be more ''authentic'' if they now used malt instead of sugar, as commercially produced ''traditional'' saldskābmaize sometimes does? Or perhaps such experimentation, based on historical speculation rather than actual passed-down recipes, would constitute even more tampering with tradition than the current versions (see West and Domingos 2012)?…”

Section: The Puzzle Of Authenticitymentioning

confidence: 98%

Authentic Anachronisms

Aistara

2014

Gastronomica

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JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact support@jstor.org.. University of California Press is collaborating with JSTOR to digitize, preserve and extend access to Gastronomica: The Journal of Critical Food Studies.Abstract: This article explores the relationship between Soviet and pre-Soviet histories in the reinvention of traditional foods in Latvia, with particular attention to how these products are transformed into new commodity forms. It focuses on regional home-baked breads and local wines produced from grapes grown in western Latvia. Both of these revivals of culinary heritage engage in complex and contradictory processes of ''authentification'' by taking an historical artifact-such as a recipe, a piece of equipment, or an ancient taleand consciously crafting the missing pieces around it to produce an authentic food product, one that includes seemingly anachronistic elements of different eras. The result is a material and symbolic bricolage (Lévi-Strauss 1966) that represents both producers' and consumers' innovative efforts to preserve or redefine livelihoods in times of change, and to negotiate complicated cultural memories of various pasts. Rather than dismissing seemingly out-of-place elements as ''tampering with tradition,'' I show how they are the very foundation of authenticity. I argue that the authenticity of homemade foods, like bread, is based on acknowledging the seemingly misplaced Soviet elements of the processes alongside the ''ancient'' recipes and modern European infrastructure, while in the case of wine we see an effort to forget the Soviet past and leapfrog to a European future. The fate of such claims, however, depends on the social networks through which the products circulate, as informal networks for home-baked breads become professionalized, and entirely new networks of connoisseurs are created who are interested in following the fate of attempts to grow ''real'' European wines in Latvia.

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Gourmandizing Poverty Food: The Serpa Cheese Slow Food Presidium

Cited by 36 publications

References 20 publications

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

Missions of Russian Cheese Producers: Principal Components and Relevance for Rural Communities

Authentic Anachronisms

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