Temat: culinary heritage - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Culinary heritage as an opportunity to make Lubelskie Voivodeship’s tourist offer more attractive (e Poland)
Autorzy:: Skowronek, Ewa
Brzezińska-Wójcik, Teresa
Stasiak, Andrzej
Powiązania:: https://bibliotekanauki.pl/articles/1051060.pdf
Data publikacji:: 2019-03-31
Wydawca:: Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:: tourism
culinary heritage
regional products
perception of the lubelskie voivodeship
Eastern Poland
Opis:: Lubelskie voivodeship has been standing out from other Polish administrative regions because of its agricultural function that has been shaped for centuries. Food and agricultural products originating in this region are seen as healthy, ecological and tradition-based. These resources have been noticed and used by the local government for building the regional brand and for promoting it. The main aim of this paper was to present the level of Polish people’s familiarity with lubelskie culinary heritage. Research findings obtained by means of the preliminary study and the diagnostic poll prove initiatives that have been undertaken to be effective. Inhabitants of other voivodeships do recognise lubelskie voivodeship and its culinary tradition, furthermore, a great majority know regional products from lubelskie. A development of tourism based on such a heritage is therefore an opportunity to make lubelskie voivodeship’s tourist offer more attractive. The offer may also become an important component for creating the brand.
Źródło:: Quaestiones Geographicae; 2019, 38, 1; 85-95
0137-477X
2081-6383
Pojawia się w:: Quaestiones Geographicae
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: The Concept of Lexicon Devoted to Silesian Culinary Art
Autorzy:: Przymuszała, Lidia
Świtała-Trybek, Dorota
Powiązania:: https://bibliotekanauki.pl/articles/667124.pdf
Data publikacji:: 2019
Wydawca:: Wydawnictwo Uniwersytetu Śląskiego
Tematy:: dziedzictwo kulturowe
Śląsk
leksykon
kultura
dialekt lokalny
culinary heritage
Silesia
lexicon
culture
local dialect
Opis:: As far as Silesia is concerned the language and cuisine constitute fundamental and distinguishing factors of the Silesian ethnic group, they are the determinants of cultural identity and the symbol of cultural identification. The concept of perceiving the culinary art from two perspectives, cultural and linguistic one, was born taking the above into account. Culinary art, as a component of culture understood in a broad manner, serves as a significant element of the language system as well. It plays a crucial culture-forming role in human life and it has certain position in the semantic structure of language which is adequate to its rank. The lexicon of Silesian cuisine, which is being currently prepared, aims at collecting names of dishes in one publication, not only those which are still in use today and dishes recorded in the general consciousness of Silesians, but it also aims at archiving culinary vocabulary which is basically forgotten by presenting it in close connection with the culture of the aforementioned region
Źródło:: Studia Etnologiczne i Antropologiczne; 2019, 19; 46-62
1506-5790
2353-9860
Pojawia się w:: Studia Etnologiczne i Antropologiczne
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Cultural heritage of Podlasie as a factor of socio-economic development
Autorzy:: Asanowicz, K.
Powiązania:: https://bibliotekanauki.pl/articles/96028.pdf
Data publikacji:: 2018
Wydawca:: Fundacja Ekonomistów Środowiska i Zasobów Naturalnych
Tematy:: intangible heritage
culinary tourism
culinary route
dziedzictwo niematerialne
turystyka kulinarna
kulinarna trasa
Opis:: This paper is devoted to the cultural heritage of the Podlasie region and in particular, the intangible heritage of culinary art. Changes in the definition of “intangible heritage” and the definitions related to culinary tourism are also discussed. The area of research has been defined as the Hajnówka county. On the basis of authors research examples of traditional dishes and products and the possibility of their use in order to increase the value of economically under-invested areas are considered. In addition, the paper presents cases of similar activities undertaken in Italy and Great Britain. To conclude, a comprehensive approach of combining tangible and intangible cultural heritage is proposed.
Źródło:: Ekonomia i Środowisko; 2018, 3; 218-232
0867-8898
Pojawia się w:: Ekonomia i Środowisko
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Alquimista de los Sabores: Gastronomic Heritage, Gender, and the Tourist Imaginary in Mexico
La La Alquimista de los Sabores: Patrimonio gastronómico, género e imaginario turístico en México
Autorzy:: Hryciuk, Renata
Powiązania:: https://bibliotekanauki.pl/articles/485922.pdf
Data publikacji:: 2019
Wydawca:: Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:: patrimonio gastronómico
género
turismo culinario
Oaxaca
México
gastronomic heritage
gender
culinary tourism
Mexico
Opis:: A través de un trabajo de campo multi-situado realizado en 2011 y 2014-17 en la región central de Oaxaca y del análisis de fuentes secundarios, este texto analiza el surgimiento de una celebridad culinaria, la cocinera zapoteca Abigail Mendoza Ruíz de Teotitlán del Valle, Oaxaca, en el contexto más amplio de la política cultural mexicana de la comida como patrimonio. Centrarme en la biografía relacionada con la alimentación me permite revelar las dinámicas vernáculas de la patrimonialización de las prácticas alimentarias-culinarias nativas y el papel que han desempeñado en este proceso las cocineras de renombre. Escudriño las negociaciones y las disputas, así como los conflictos abiertos sobre las representaciones del patrimonio, la política y los derechos entre los diferentes actores que han participado a lo largo de los años en la (re)construcción de imágenes sociales de la cocina étnica femenina en beneficio de la industria del turismo y, en términos más generales, los intentos estatales de rebautizar a México como un destino gastronómico seguro.
Through multi-sited fieldwork carried out in 2011 and 2014-17 in central Oaxaca and an analysis of secondary sources, this paper scrutinizes the rise of a culinary celebrity, Zapotec cook Abigail Mendoza Ruíz of Teotitlán del Valle, Oaxaca, in the broader context of a Mexican cultural politics of food as heritage. Focusing on food-related biography this essay reveals vernacular dynamics of heritagization of native foodways and the role renowned female cooks (cocineras) have played in this process. I scrutinize negotiations and contestations as well as open conflicts related to the representation of heritage, the politics and rights between different actors engaged over the years in (re)constructing a social imagery of ethnic female cooking for the benefits of the tourism industry, and, more broadly, state attempts at re-branding Mexico as a safe gastronomic destination.
Źródło:: Revista del CESLA. International Latin American Studies Review; 2019, 24; 75-100
1641-4713
Pojawia się w:: Revista del CESLA. International Latin American Studies Review
Dostawca treści:: Biblioteka Nauki

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