Our present-day society is increasingly standardised and wasteful of resources and is witnessing a disturbing loss of biodiversity. In reaction to this, more and more concerned citizens are trying to ...reduce their environmental footprint by concrete action. One of the most fundamental of these actions lies in a return to healthy and tasty food, locally sourced. The search for old and local varieties of fruits and vegetables corresponds with this movement and with the desire to maintain the biodiversity of cultivated plants. But, at the same time, this tendency throws doubt on the qualities of the varieties that succeeded the old ones, and even on the notion that plant varieties can indeed be improved. This doubt is widespread and concerns many sorts of fruits and vegetables, without distinction, and ignores the fact that progress has been made for more of these varieties than the consumer suspects. In order to understand the role that these old varieties can play, it is necessary to give a brief account of their history, their decline and their return to favour. The renewal of interest in old varieties of fruits and vegetables has been encouraged by several factors, including governmental intervention, notably the creation of new categories in the French catalogue of varieties in 2008 and 2009 and the creation, in 2016, of a national coordination for plant genetic resources. Between public policies and the aspirations of citizens, the mobilisation of local actors and scientists must be consolidated on the basis of programmes currently underway in in several regions. The best place where awareness raising can be implemented are the vegetable gardens and orchards. New enthusiasm for gardening and for cooking encourages the uses of old varieties in recipes which must be created or rewritten according to contemporary needs.
The Burgundy region is may be seen as a gastronomic region par excellence and today it has a certain number of buildings which are associated with this theme and which are protected under the terms ...of French legislation on historic monuments. For over forty years now, the region’s historic monuments conservation service has carried out several campaigns of statutory protection on shops, market halls, cafés and restaurants. In response to the commercial changes witnessed during the late twentieth century, these protective measures—classification or inscription—aimed above all at preserving the shopfronts and interior designs dating from the turn of the nineteenth and twentieth centuries, elements characteristic of their period. But historic monument protection of the tangible heritage has not meant, however, that the original commercial activity has always been maintained, and many of the protected establishments have closed down or been transformed. In the same way, if the protective measures give proper recognition to the artistic and historic interest of the places, they have not made them into museums and have not necessarily preserved the memory of the commercial activity or the objects originally associated with this activity. Nonetheless, the study of this theme continues in the region and is now focusing on places dating from the first half of the twentieth century.
The use of narrations and products for the promotion of local food heritage: a methodological note --- Abstract --- The paper presents a methodological tool for the study of local gastronomy, its ...promotion and conservation. The method systematizes and expands the methodology developed for the project Ark of Taste, promoted by Slow Food and University of Gastronomic Sciences. The paper present the results of the experimentation of the method conducted in the Nakuru County in Kenya during the research Sustainable Agri-Food System Strategies (SASS)
The creation of ‘Cités de la gastronomie’, cultural centres for the gastronomical heritage, is one of the main measures in the management plan that followed UNESCO’s inscription on its representative ...list of intangible cultural heritage of the ‘Gastronomic meal of the French’, in November 2010. These Cités are gradually occupying a significant place in the general landscape of French cultural facilities. The four projects, at Dijon, Lyon, Paris-Rungis and Tours, have joined forces to create a special network. It is an original and flexible structure which turns out to be an innovatory and federating tool for the various institutions dedicated to the promotion of the ‘Gastronomic meal of the French’ and to culinary cultures, more generally. Our article gives an account of how this network was set up and sketches out its possible development at a European level.
The emergence of a new sensibility to heritage during the late eighteenth century was also the period, in France, which saw the creation of the country’s first museums. Food and gastronomy are being ...recognised today as heritage in their own right and several projects for Cités de la gastronomie, cultural centres devoted to gastronomy, are to be seen in different French cities. But older museums dealing with ‘produits du terroir’, local products, are probably the earliest to address the question of food. The study of a corpus of these cultural institutions allows us to examine their nature and their operation, in relation to society and in relation to local products. The names of the places seem to underline the latent uncertainty as to their status: places for maintaining traditions? places of production? ambassadors of local or national gastronomy? The history of these institutions is a reflection of how local products gradually came to be seen as expressions of a territorial identity and as a form of heritage. The diversity of the actors behind the creation of these institutions—local authorities, private individuals or associations—underlines the ambivalent status of these museums devoted to local products and the diversity of the sensibilities that surround this kind of heritage. They can be centred on the promotion of a particular agricultural activity, on the activity of a particular family or on preserving heritage. Closely connected with the notion of intangible cultural heritage, these museums of local products express the heritage designation of a particular food or drink as a component of a territorial identity, and the identification as heritage of specific gestures and savoir-faire.
This article argues that fashion-branded gastronomic facilities (e.g. restaurants, cafés, etc.) can constitute a privileged viewpoint for observing the interrelation between fashion and tourism ...industrie(s). High fashion maisons have been investing in the restaurant and hospitality sector since the 1980s: however this trend has been systematized over the last two decades. Specialized literature is mainly focused on the marketing and management analysis of the phenomenon: this paper aims to depict the consequences of this systematization, both in terms of urban policies and narratives. Our research is based on a single, localized case study (the Rhinoceros Entr'acte restaurant powered by Alda Fendi within the city of Rome) and is underpinned by key hypotheses: through the wise use of food, the fashion designers can be vectors of heritagization both by acting as city boosters and by increasing the tourism potential. The data used are mainly qualitative: interviews, observations and media content analysis were executed between 2018 and 2021. We suggest that the process of commodification of the (touring and food) experience implemented by personalities associated to fashion brands may disguise a much more complex path of relationships and tensions between city actors, namely around how imaginaries and perceptions associated with cities are designed, iterated and perceived.
Purpose
Following previous research highlighting the importance of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy experience, cocreation, ...experience satisfaction, subjective well-being (SWB) and quality of life (QOL).
Design/methodology/approach
Data were obtained from domestic tourists who attended the Korean temple food cooking classes. Structural equation modeling (SEM) was used to verify the hypothesized relationships. The degree of cocreation was also tested for its potential moderating role on the relationships between gastronomy experience and experience satisfaction using a multigroup analysis.
Findings
Results revealed the strong and positive effects of the four dimensions of gastronomy experience on satisfaction. Furthermore, experience satisfaction was found to indirectly influence QOL through SWB. The effects of the education and entertainment experiences on satisfaction were found to be more positive in the high degree of cocreation group compared with the low degree of cocreation group. However, the influence of the escapism experience on satisfaction was greater in those less involved with the cocreated experiential activity.
Research limitations/implications
Findings may assist tourism marketers and local stakeholders to better understand the nature of gastronomy experiences and the importance of cocreation when designing and promoting gastronomy tourism experiences.
Originality/value
This study introduced an integrative framework that provides a better knowledge of the cocreated experience in the context of gastronomy tourism, and this model may be useful in designing impactful gastronomy experiences that lead to true value cocreation and consequently enhancing QOL.
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