The modernization of food supply chains has marginalized remote agricultural regions such as the Alps. As a result, local actors often adopt new ways of producing, promoting, and selling their ...products by differentiating them in the eyes of consumers. The labelling of quality local agri-food products through the development and promotion of territorial brands play an essential role in this respect. In the article we address the research question: What are the conditions for the creation, development and sustainability of territorial brands in the agri-food sector? What are the characteristics of some territorial brands, which are an essential development factor and the subject of local identities and local policies? We discuss cooperation between local, regional, and national actors. The aim of this article is to highlight the preparation and role of the 100% Local Model for the successful creation and development of territorial brands in the field of agro-food production in the Alps.
This scientific monograph ('Wars in the Territory of Slovenia. Testimonies, Memories, and Images') examines the life of the civilian population in Slovenia in times of war. Although most of its ...authors are not historians they frequently encounter testimonies of suffering, wartime events, and post-war developments during their research of the dwelling culture, folk creativity, urban life, the family, and the village community. In the course of their work they have discovered a number of records, memoirs, diaries, photographs, letters as well as lesser-known stories about the life of the civilian population in Slovenia, particularly from the interwar period. The first four papers examine the life during the First World War~different destinies of Slovene families~the devastation of Vipavska Dolina~and famine, deprivation, and hardship on the front, all of which are also reflected in Slovene military folk songs. The following two articles deal with the fate of Jewish families in Prekmurje and with the civilian life in Goričko during the Second World War. The last contribution looks at Slovenes in the 16th and the 17th century during military conflicts in Friuli-Venezia Giulia and Gorizia and its vicinity.
Le prestige, la réputation et l’influence dont la cuisine française jouit depuis des siècles semblent une évidence de l’histoire de l’alimentation. Mais comment s’est diffusé le modèle culinaire ...français dans le monde entier ? Et à quel prix ? Ce livre propose une étude d’ensemble en adoptant le point de vue de ceux qui ont eu affaire à ce modèle. Partant d’une large conception du « culinaire », et adoptant une dimension mondiale (de la Norvège au Mexique, en passant par la Tunisie, Taïwan, l’Italie ou encore l’Angleterre), ce livre analyse le modèle culinaire français depuis le XVIIe siècle lorsqu’une cuisine française transformée en profondeur commence à être largement traduite en Europe, jusqu’à aujourd’hui, où son hégémonie paraît menacée - malgré l’inscription du Repas gastronomique des Français au patrimoine culturel immatériel de l’humanité et les succès de la gastrodiplomatie française. Au-delà du domaine des « Food Studies », ce livre permettra de nourrir l’exploration de phénomènes fondamentaux en études culturelles : les vecteurs par lesquels le modèle culinaire français s’est diffusé, les passeurs qui ont joué un rôle de premier plan dans sa transmission (comme Édouard de Pomiane aux États-Unis ou la classe politique italienne), ainsi que les processus d’adaptation à d’appropriation et de métissage.
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