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

• मुख्य लेखक: Šmid Hribar, Mateja (auth)
• अन्य लेखक: Kumer, Peter (auth), Razpotnik Visković, Nika (auth), Volk Bahun, Manca (संपादक), Carlos, Laura (संपादक), Dardelet, Alice (संपादक), Dušman, Antonia (संपादक), Frayssignes, Julien (संपादक), Katharakis, Michael (संपादक), del Mármol, Camila (संपादक), Papakyriacou, Yioula (संपादक), Mulet Pascual, Margalida (संपादक), Pipan, Primož (संपादक), Ridolfi, Laura (संपादक), Rodrigues, Arlete (संपादक), Symeonidou, Maria (संपादक), Topole, Maja (संपादक)
• स्वरूप: इलेक्ट्रोनिक पुस्तक अध्याय
• भाषा: अंग्रेज़ी
• प्रकाशित: Ljubljana ZRC SAZU, Založba ZRC 2018
• विषय: Mediterranean countries; Food & society; Sociology: sport & leisure; culinary arts; culinary heritage; cultural heritage; food culture; gastronomy; Mediterranean; nutrition; tourism; gastronomija; kulinarična dediščina; kulinarika; kulturna dediščina; prehrambna kultura; prehrana; Sredozemlje; turizem
• ऑनलाइन पहुंच: DOAB: download the publication; DOAB: description of the publication

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...