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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Bibliographic Details
Main Author: Šmid Hribar, Mateja (auth)
Other Authors: Kumer, Peter (auth), Razpotnik Visković, Nika (auth), Volk Bahun, Manca (Editor), Carlos, Laura (Editor), Dardelet, Alice (Editor), Dušman, Antonia (Editor), Frayssignes, Julien (Editor), Katharakis, Michael (Editor), del Mármol, Camila (Editor), Papakyriacou, Yioula (Editor), Mulet Pascual, Margalida (Editor), Pipan, Primož (Editor), Ridolfi, Laura (Editor), Rodrigues, Arlete (Editor), Symeonidou, Maria (Editor), Topole, Maja (Editor)
Format: Electronic Book Chapter
Language:English
Published: Ljubljana ZRC SAZU, Založba ZRC 2018
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Online Access:DOAB: download the publication
DOAB: description of the publication
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700 1 |a Frayssignes, Julien  |4 edt 
700 1 |a Katharakis, Michael  |4 edt 
700 1 |a del Mármol, Camila  |4 edt 
700 1 |a Papakyriacou, Yioula  |4 edt 
700 1 |a Mulet Pascual, Margalida  |4 edt 
700 1 |a Pipan, Primož  |4 edt 
700 1 |a Ridolfi, Laura  |4 edt 
700 1 |a Rodrigues, Arlete  |4 edt 
700 1 |a Symeonidou, Maria  |4 edt 
700 1 |a Topole, Maja  |4 edt 
700 1 |a Volk Bahun, Manca  |4 oth 
700 1 |a Carlos, Laura  |4 oth 
700 1 |a Dardelet, Alice  |4 oth 
700 1 |a Dušman, Antonia  |4 oth 
700 1 |a Frayssignes, Julien  |4 oth 
700 1 |a Katharakis, Michael  |4 oth 
700 1 |a del Mármol, Camila  |4 oth 
700 1 |a Papakyriacou, Yioula  |4 oth 
700 1 |a Mulet Pascual, Margalida  |4 oth 
700 1 |a Pipan, Primož  |4 oth 
700 1 |a Ridolfi, Laura  |4 oth 
700 1 |a Rodrigues, Arlete  |4 oth 
700 1 |a Symeonidou, Maria  |4 oth 
700 1 |a Topole, Maja  |4 oth 
245 1 0 |a Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area 
260 |a Ljubljana  |b ZRC SAZU, Založba ZRC  |c 2018 
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520 |a 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. 
520 |a 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. 
540 |a Creative Commons  |f https://creativecommons.org/licenses/by-nc-nd/4.0/  |2 cc  |4 https://creativecommons.org/licenses/by-nc-nd/4.0/ 
546 |a English 
650 7 |a Mediterranean countries  |2 bicssc 
650 7 |a Food & society  |2 bicssc 
650 7 |a Sociology: sport & leisure  |2 bicssc 
653 |a culinary arts 
653 |a culinary heritage 
653 |a cultural heritage 
653 |a food culture 
653 |a gastronomy 
653 |a Mediterranean 
653 |a nutrition 
653 |a tourism 
653 |a gastronomija 
653 |a kulinarična dediščina 
653 |a kulinarika 
653 |a kulturna dediščina 
653 |a prehrambna kultura 
653 |a prehrana 
653 |a Sredozemlje 
653 |a turizem 
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856 4 0 |a www.oapen.org  |u https://directory.doabooks.org/handle/20.500.12854/79951  |7 0  |z DOAB: description of the publication