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

• Author: Šmid Hribar, Mateja; Symeonidou, Maria; Topole, Maja
• HerausgeberIn: Kumer, Peter; Razpotnik Visković, Nika; 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
• Sonstige: Symeonidou, Maria; Topole, Maja; 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
• Year of Publication: 2018
• Language: English
• Physical Description: 1 electronic resource (116 p.)
• Hierarchical level: Monograph

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.