Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area
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 vario...
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| Year of Publication: | 2018 |
| Language: | English |
| Physical Description: | 1 electronic resource (116 p.) |
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Šmid Hribar, Mateja auth Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area Ljubljana ZRC SAZU, Založba ZRC 2018 1 electronic resource (116 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier 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. English Mediterranean countries bicssc Food & society bicssc Sociology: sport & leisure bicssc culinary arts culinary heritage cultural heritage food culture gastronomy Mediterranean nutrition tourism gastronomija kulinarična dediščina kulinarika kulturna dediščina prehrambna kultura prehrana Sredozemlje turizem 961-05-0070-6 Kumer, Peter auth Razpotnik Visković, Nika auth Volk Bahun, Manca edt Carlos, Laura edt Dardelet, Alice edt Dušman, Antonia edt Frayssignes, Julien edt Katharakis, Michael edt del Mármol, Camila edt Papakyriacou, Yioula edt Mulet Pascual, Margalida edt Pipan, Primož edt Ridolfi, Laura edt Rodrigues, Arlete edt Symeonidou, Maria edt Topole, Maja edt Volk Bahun, Manca oth Carlos, Laura oth Dardelet, Alice oth Dušman, Antonia oth Frayssignes, Julien oth Katharakis, Michael oth del Mármol, Camila oth Papakyriacou, Yioula oth Mulet Pascual, Margalida oth Pipan, Primož oth Ridolfi, Laura oth Rodrigues, Arlete oth Symeonidou, Maria oth Topole, Maja oth |
| language |
English |
| format |
eBook |
| author |
Šmid Hribar, Mateja |
| spellingShingle |
Šmid Hribar, Mateja Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| author_facet |
Šmid Hribar, Mateja 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 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 Symeonidou, Maria Topole, Maja |
| author_variant |
h m š hm hmš |
| author2 |
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 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 Symeonidou, Maria Topole, Maja |
| author2_variant |
p k pk v n r vn vnr b m v bm bmv l c lc a d ad a d ad j f jf m k mk m c d mc mcd y p yp p m m pm pmm p p pp l r lr a r ar m s ms m t mt |
| author2_role |
HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn HerausgeberIn Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige Sonstige |
| author_sort |
Šmid Hribar, Mateja |
| title |
Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_full |
Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_fullStr |
Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_full_unstemmed |
Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_auth |
Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_new |
Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area |
| title_sort |
catalogue of good practices of sustainable culinary heritage experiences in mediterranean area |
| publisher |
ZRC SAZU, Založba ZRC |
| publishDate |
2018 |
| physical |
1 electronic resource (116 p.) |
| isbn |
961-05-0070-6 |
| illustrated |
Not Illustrated |
| work_keys_str_mv |
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