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

• Autor principal: Šmid Hribar, Mateja (auth)
• Outros Autores: 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)
• Formato: Recurso Electrónico Capítulo de Livro
• Idioma: inglês
• Publicado em: Ljubljana ZRC SAZU, Založba ZRC 2018
• Assuntos: 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
• Acesso em linha: 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...