Museums’ contribution to the notion of food heritagisation

Abstract

In this paper the authors explore how various agents – such as museums, destination companies or small businesses – have actively contributed to food heritagisation on the Lofoten Islands in Northern Norway. By examining the thematic elements and storylines that these agents convey to a broad audience, and by considering their role in the tourism sector, we assert that their collaboration serves as the driving force for preserving and promoting culinary traditions. We specifically focus on the significance of museums as pivotal institutions in shaping identity. We employ the concept of food heritagisation and test it on the Lofoten Islands as our primary example.Our findings offer an analysis of the challenges and opportunities faced by agents who contribute to food heritagisation on the Lofoten Islands. Moreover, we argue that museums, in conjunction with other local agents, are playing an increasingly influential role in the process of food heritagisation particularly in regions with high tourism. Ultimately, we conclude that the heritagisation of food on the Lofoten Islands represents an overall positive step towards fostering more sustainable and innovative forms of tourism. In this paper we explore how museums have contributed to food heritagisation in the region by looking at the themes and storylines that museums communicate to a wide public, and by considering the role they play in the tourism sector. The findings provide an analysis of challenges and opportunities for cultural organisations who contribute to food heritagisation. We look at the risks for producers and consumers and pay attention to opportunities, arguing that the heritagisation of food on the Lofoten Islands provides an overall positive move towards more sustainable and innovative tourism.