Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area

Format:

Book

Author/Creator:

Šmid Hribar, Mateja

Contributor:

Kumer, Peter

Razpotnik, Nika.

Volk Bahun, Manca, Editor.

Carlos, Laura, Editor.

Dardelet, Alice, Editor.

Dušman, Antonia, Editor.

Frayssignes, Julien, Editor.

Katharakis, Michael, Editor.

Mármol, Camila del., Editor.

Papakyriacou, Yioula, Editor.

Mulet Pascual, Margalida, Editor.

Pipan, Primož, Editor.

Ridolfi, Laura, Editor.

Rodrigues, Arlete, Editor.

Symeonidou, Maria, Editor.

Topole, Maja, Editor.

Volk Bahun, Manca

Carlos, Laura

Dardelet, Alice

Dušman, Antonia

Frayssignes, Julien

Katharakis, Michael

del Mármol, Camila

Papakyriacou, Yioula

Mulet Pascual, Margalida

Pipan, Primož

Ridolfi, Laura

Rodrigues, Arlete

Symeonidou, Maria

Topole, Maja

Language:

English

Physical Description:

1 electronic resource (116 p.)

Place of Publication:

Ljubljana ZRC SAZU, Založba ZRC 2018

Language Note:

English

Summary:

The Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area provides a detailed description of 18 culinary experiences from 8 different Mediterranean countries: Italy, France, Spain, Portugal, Croatia, Greece, Cyprus and Slovenia. The good practices cover various types of culinary experiences, namely tourist sites networks dedicated to food or culinary products, services connected to food products, professional activities linked to food highlighted through a touristic activity, culinary events, specific tourist sites dedicated to food or culinary products. The Catalogue reveals how culinary experiences work, who is involved, and what are the “ingredients” which make them successful. Each culinary experience is described through a story in which you will find valuable information on: local (territorial) anchoring and relationship to heritage, organising and managing aspects, relation to existing policies and strategies, sustainability aspects, innovative aspects, monitoring and stakeholders’ views.

Katalog dobrih praks trajnostnih kulinaričnih doživetij v Sredozemlju ponuja podrobne opise 18 kulinaričnih doživetij iz osmih različnih držav: Italije, Francije, Španije, Portugalske, Hrvaške, Grčije, Cipra in Slovenije. Dobre prakse predstavljajo naslednje vrste kulinaričnih izkušenj: mreže turističnih ciljev, ki se posvečajo hrani ali kulinaričnim produktom~storitve, povezane s prehrambnimi izdelki~profesionalne aktivnosti, povezane s hrano, ki so poudarjene v turistični dejavnosti~kulinarični dogodki in posebni turistični cilji, posvečeni hrani ali kulinaričnim produktom. Katalog pojasnjuje, kako kulinarične izkušnje delujejo, kdo je vključen in kakšne so sestavine za uspeh. Vsaka kulinarična izkušnja je opisana z zgodbo, v kateri je mogoče najti neprecenljive podatke o lokalni vključenosti in odnosih do dediščine, o organizacijskih in upravljavskih vidikih, odnosu do trenutnih politik in strategij, trajnostnih vidikov, inovativnosti in pogledih udeležencev.