Suchergebnisse

Who are the people behind sustainable, inclusive and healthy gastronomy initiatives around the world? How do these frontrunners operate? What results are they achieving? What can we learn from these initiatives?In this brief, we will answer these questions and present a preliminary global mapping of sustainable gastronomy initiatives.

The development of tourism and particularly public administration have had to adapt to new trends and the demands of the tourist market (Fayos-Solá, 2004) especially in Spain, thus generating some of the most remarkable and structural changes which constitute the emergence of new touristic dynamics (Lopez Palomeque and X. Font, 2010). The Catalan territory, which has participated in those dynamics where wine tourism becomes an alternative product of the diversification of touristic offerings, traditionally focused on sun-and-beach not only in this region but also in the whole of Spain. To revitalize the touristic offer historically focused on sun and Beach tourism, the Catalan government , bet for the gastronomic tourism through the creation of the strategies as the Gastronomic Club in 2001 or the Gastroteca in 2006; which link different stakeholders not only publics but also privates (travel agencies, universities, private foundation, NGO, producers, etc) interested in gastronomy, responding to this phenomenon that is increasing around the world and specially in Catalonia thanks to important figures like one of the most well known chefs around the world which is Ferran Adrià. Catalonia as a region is particularly varied, no only because it's characteristics biogeographically but also for its touristic resources, generating in this territory the production of a set of "micro territories" which are constantly looking for authenticity and differentiation from highly competitive tourism brands such as the city of Barcelona. This paper analyzes the advantages and disadvantages which arise this new touristic phenomenon in Catalonia and its relationship with the local development in different scales; through the perceptions and actions carried out for the stakeholders involved in this strategy. To achieve this, was taken the reflexions and the relationships that keep between them, 12 personalities from the public and private sector and the academy. Were applied semi structured interviews and them perceptions were systematized and analyzed using SWOT (Strengths, Weaknesses, Opportunities, Threats) methodology as the primary tool. This methodology, examines this phenomenon in Catalonia and its possibilities as a generator of local and regional development.

ABSTRACT This article reports on "molecular gastronomy," a food movement whose practitioners—chemists who study food and chefs who apply their results—define as the application of the scientific method and laboratory apparatuses to further cooking. Molecular gastronomy offers one example of how scientific rationales sometimes percolate outside professional scientific fields. I explore what happens when the explanatory ground occupied by "culture" is supplanted by a different mode of expertise—here, science. Following ethnographic research conducted in a molecular gastronomy laboratory, I show how French molecular gastronomists seek both to preserve and renovate classic French cuisine. Describing how they think about French cuisine in an anthropological language indebted to French structuralism—the work of Claude Lévi‐Strauss, in particular—I reflect on the afterlives of anthropological concepts in scientific domains.

This article explores the impact of the gastronomic boom on gentrification processes in Lima, Peru, during the last two decades. It is an ethnographic study conducted in 2012, 2014, and 2016 in the Santa Cruz housing development, which used to be a working-class neighborhood located in the Miraflores district. The central focus is the analysis of the personal narratives of change and belonging of residents, workers, and visitors, supported by photographic practice. In particular, it is based on the experience of Carlos, a young actor who after living several years in London returns to Peru to start a business and, taking advantage of competitive prices in Santa Cruz, opens a gourmet bakery in the neighborhood. Using the notion of "cosmopolitan imagination," we show the different ways in which Carlos recontextualizes his experience in London in the specificity of La Mar, negotiating the limits, meanings and values of the places, people, and cultural practices that arise from inhabiting this space of change. Ultimately, Carlos's bakery becomes a meeting point for linking or negotiating different strategies and experiences of belonging to the area, materializing power dynamics that emerge inside and outside the business, thus shaping the commodification of Santa Cruz.

This dissertation is an interdisciplinary and transcultural study of food cultures in Mughal and post-Mughal India between the sixteenth and mid-nineteenth centuries. Using historical as well as anthropological tools of analysis, and drawing on a variety of documentary and manuscript sources in Persian, English and Hindi, it seeks to unravel various facets of the linkages between food, society and culture in the regions of the Indian subcontinent under the political sway or cultural influence of the Mughal Empire. Under this broad thematic umbrella, the dissertation analyses the manner in which food mediated relationships of power and acted as a symbol of social discourse within the Indo-Persian and Indo-Islamic cultural worlds. It traces the development of Mughal politico-cultural instruments of legitimacy that involved the use of food as a key symbol. This entails a deconstruction of prevalent cultures of consumption and connoisseurship, as well as the manner in which views of food were shaped in medical knowledge and lore. In particular, it is shown that the culture of connoisseurship engendered within the Indo-Persian ecumene was patron-consumer oriented and represented a masculinisation of food discourse, wherein the role of women in the creative processes of food production as well as in the articulation of taste was conspicuous by its absence. The dissertation also includes an examination of the broad patterns of dietary change that occurred in the early modern period as vegetables from the New World such as tomatoes, potatoes and chillies entered the Indian subcontinent via Europe and were subject to a process of culinary indigenisation. Cross-cultural comparative analyses, particularly with reference to Europe as well as to the Islamic Middle East and Central Asia, also form an integral part of this work.

One of the ways to increase the country's foreign exchange earnings is encouraging tourism. As one of the countries that is rich in culinary taste of the archipelago, Indonesia has the potential to develop cultural gastronomy as one of the determining factors for tourists to choose tourist destinations. This study aims to determine the symbolic meaning of gastronomy in the culture of ethnic Chinese in Indonesia. The theory used in this study is the symbolic interactionism theory and cultural gastronomy. This study employs a case study method by selecting the Kota Tua (Old Town) area as the research site. Data were collected by means of observation and interviews with informants related to the purpose of the research. The conclusion shows that the Chinese gastronomic culture in Indonesia is the assimilation and acculturation of Chinese and Indonesian gastronomic culture. Thus, it presents culinary tastes that are different from the original, namely Ethno Gastronomy of Ethnic Chinese in Indonesia.