Intangible Heritage and Gastronomy: The Impact of UNESCO Gastronomy Elements

Molina, María de Miguel; Molina, Blanca de Miguel; Campos, Virginia Santamarina; Segarra‐Oña, Marival

doi:10.1080/15428052.2015.1129008

Cited by 27 publications

(13 citation statements)

References 23 publications

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“…The concept of gastronomic heritage takes on a similar meaning, especially with regard to the role of elements such as sociability, legacy, identity, tradition, and sense of belonging [3,28]. However, it has a more comprehensive dimension that can include products, practices, and knowledge related to the cultivation, harvesting, and conservation of agricultural products [6,8].…”

Section: Exploring the Concept Of Food Heritagementioning

confidence: 99%

“…To date, some studies have analysed the debate on "food as cultural heritage" in order to frame this concept and explore the perspectives of its valorisation (i.e., the process that aims at increasing the economic, social, and cultural value of a product) [28], as well as to define the main dimensions of heritage foods and identify some of the risk factors that may compromise their authenticity and food safety [29]. However, little attention has been paid thus far to investigating when food heritagisation and the valorisation of food heritage may fail in achieving social and cultural sustainability goals.…”

Section: Introductionmentioning

confidence: 99%

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Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

et al. 2021

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The safeguarding and promotion of food heritage are often considered as a possible way for achieving social and cultural sustainability objectives. This literature review investigates some of the dynamics underlying the heritagisation of food and explores the risks of this process. It focuses mainly on anthropological, geographical, and sociological publications. Overall, it aims to shed light on the strengths and limitations of food heritagisation regarding the improvement of the socio-cultural sustainability of the food system. The analysis highlights cross-cutting risks, namely the omission of tangible and intangible elements of the local food system, and the exclusion of key stakeholders from the recognition and institutionalisation of food heritage. The review highlights the strict interdependence between intangible and tangible elements during food heritagisation, and assesses how local and global interactions can activate and shape this process. It sheds light on the need to pay more attention to the factors, actors, and relationships underpinning the emergence and recognition of food and food-related elements as part of the local heritage.

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Section: Exploring the Concept Of Food Heritagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

et al. 2021

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“…In November 2010, the committee for the safeguard of Intangible Cultural heritage accepted the three proposals and listed them in the UNESCO`s list of Intangible Cultural Heritage of Humanity (Herrera, Herraz and Arilla, 2012). The approval of these proposals was considered a turning point towards new types of heritage especially gastronomy and food as intangible heritage and its role in different societies (De-Miguel-Molina, et. al.…”

Section: Gastronomy As An Element Of the Intangible Heritagementioning

confidence: 99%

Food Tours in the Context of Multiculturalism Of Tourism Destinations: The City Of Dubai As An Example

Eldean

Mostafa²

2020

International Journal of Tourism and Hospitality Management

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Food tourism is closely related to cultural and heritage tourism. Food tourists are experiencing the culture of a destination through tasting its national dishes and traditional cuisines. Most major countries around the world have their special food which is considered as a characteristic of a particular destination. Food is a very important part of the tourism product and it is involved into the marketing plans in many countries. Therefore, food is considered one of the factors that tourist consider when they choose a tourism destination. Food tasted by tourists is playing a major role in impressing them and might make them come back again and again to the same destination. Specialized food tours have emerged in concert with the growing interest in, and demand for, authentic cultural tourism experiences.The study aims to represent the importance of food tours in expressing the identity and culture of countries and how food tourism is an important element of the intangible heritage. Some countries have their own particular cuisines or national dishes while others have no special cuisine due to the multicultural nature of these countries such as Canada, New Zealand, Australia and United Arab Emirates in the Middle East. The study sheds the light on the importance of food tours within the intangible heritage frame. It discusses the importance of food and gastronomy in multicultural countries from the theoretical point of view through the literature review and analysis. The importance of food tourism in the city of Dubai as a cosmopolitan city and reasons behind the recent growing and popularity of food tours in the city are also represented in this study.

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“…Cooking is an art-the art of food. Locals culinary are intangible cultural heritage, and local food can also be a tool in defining the image of the destination and product value creation(De-Miguel-Molina et al, 2016). Takuapa Culture Street scenic is inFigure 6.…”

mentioning

confidence: 99%

The Cultural and Historical Trail Map of Peranakan Heritage in the Andaman Provincial Cluster in Thailand

Poomduang

2021

Jurnal KMP

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This study explored the trace of Peranakan heritage in the Andaman provincial cluster and presented the Cultural and Historical Trail Map of Peranakan heritage in Andaman provincial cluster. The concept of development communication objectives was used to create a research framework. Research results in the "complement" phase showed 117 traces of Peranakan heritage in the Andaman provincial cluster. As for the "facilitate" phase, 83 sites were qualified. An analysis of the relationship of qualified sites with Peranakan culture revealed five significant connections between each location and culture: 1) Peranakan ancestral monument, 2) Peranakan shrine, 3) Sino-European architectural building, 4) Peranakan residential areas, and 5) Peranakan cultural and historical learning center. Upon completion of the last phase, "extend," 6 tourist maps were created to display 8 cultural sites in Ranong province, 15 sites in Phang Nga province, 33 sites in Phuket province, 8 sites in Krabi province, 14 sites in Trang province, and 4 sites in Satun province, respectively. This study, thus, has produced a visual map in each province which is a catalytic communication tool to promote tourism development at the regional level and national level.

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Intangible Heritage and Gastronomy: The Impact of UNESCO Gastronomy Elements

Cited by 27 publications

References 23 publications

Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

Food Tours in the Context of Multiculturalism Of Tourism Destinations: The City Of Dubai As An Example

The Cultural and Historical Trail Map of Peranakan Heritage in the Andaman Provincial Cluster in Thailand

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