Reference : La gastronomie comme patrimoine culturel. Valorisation d'un terroir: l'Ogliastra (Ita...
Scientific congresses and symposiums : Paper published in a journal
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/234935
La gastronomie comme patrimoine culturel. Valorisation d'un terroir: l'Ogliastra (Italie) et le Pays de Herve (Belgique)
French
Aresu, Anna mailto [Université de Liège - ULiège > > > Form. doct. sc. agro. & ingé. biol. (paysage)]
Dec-2018
Revue Internationale d'Études en Langues Modernes Appliquées
Risoprint
II
Numéro spécial 2018 "Productions et identités locales en contexte de mondialisation"
121-127
Yes
No
International
1844-5586
2247-9643
Cluj-Napoca
Romania
Colloque "PRODUCTIONS ET IDENTITES LOCALES EN CONTEXTE DE MONDIALISATION"
14 ET 15 JUIN 2018
CRINI - (Centre de Recherches sur les Identités Nationales et l'Interculturalité, Filière Langues Etangères Appliquées - UNIVERSITE DE NANTES
NANTES
FRANCE
[en] Gastronomy ; Agriculture ; heritage
[en] The cultural heritage of our food production is very important for our present and future time. Gastronomy is a key to discover places where we find the identity of people, their culture, their traditions, their history. We must pay attention to this heritage and try to defend it, to saveguard and promote it for current and next generations all over the world. The organisation of a cultural project related to gastronomy, which concerns small regions, in this case Ogliastra (Sardinia - Italy) and the Pays de Herve (Wallonia - Belgium) can be applied to a large territory and to other areas of our planet through the promotion and the valorisation of the agricultural produts. Even if these terroirs have two different realities of agri-food production, this heritage belongs to the economic and social reality of today's small producers, their survival in an increasingly globalized market, with a place in short food supply chain, as well as local and regional agriculture.
http://hdl.handle.net/2268/234935

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