Gastronomic Heritage Research Articles

Preservation of Gastronomic Heritage ''Brongkos Kambing'' in Nglipar Gunung Kidul District, Yogyakarta

Yogyakarta is cultural heritage tourism destination in Indonesia. There are many traditional food as part of gastronomic tourism heritage was not being known by tourist. There is research gap was found to developing Goat Brongkos such as the lack of Goat Brongkos producers who are concerned about the Brongkos Kambing business, Limited market coverage, Business management is still conventional. This research conduct to developing tourist attraction while preserving culture based on traditional which is existed in Gunung (Mount) Kidul. Based on preliminary survey, there is finding that Brongkos Kambing is a typical food of Nglipar Regency that needs to be preserved because it is authentic food taste, easy processing, and ask-to-find ingredients. Also the taste is very authentic, distinctive flavor with a dominant sweet, and savory. The method using descriptive analytic approach using gastronomic tourism component, and also deep interviewed to nine stakeholders (nona helix). There is a result that Brongkos Kambing has the value of philosophy, history. The raw material was can be found in local area, the process is interesting because first the spices were only mixed into the pot to the boiling goat bones or in the local language brongkos. The taste and serving experience have educational, nutrition and ethic value. This food has the potential to be developed as comprehensive tour package and become a gastronomic tourism attraction.

Preservation of Traditional and Local Foods of Blora Regency as a Gastronomic Tourist Attraction

Blora Regency is one of the regencies in Central Java Province which is located in the East. As a Regency, Blora is one of the tourist destinations for both domestic and foreign tourists. Local traditions, nature and culinary are part of tourism activities. This study aims to find out the typical foods of the Blora community, namely Mbah Sakijah’s Kopi Santen, Pak Daman’s Sate Ayam and Pak Pangat’s Lontong Opor Ayam, in terms of the gastronomic component, the efforts made by 9 stakeholders (nona helix) in preserving the eating tradition, and seeing the potential of the nyeruit tradition as gastronomic tourism. The method used in this study uses a qualitative approach or descriptive research. To obtain the necessary data, this research was carried out through in-depth interviews, observation, and documentation so that it requires a process in obtaining and processing the data as a result of research. Blora Regency is the focus of this research. The results of this study indicate the gastronomic components contained in Blora typical food as a gastronomic heritage in Blora Regency. Identification of the role of stakeholders (nona helix) in efforts to preserve Blora typical food and how big the potential for typical foods to be used as gastronomic tourism shows results for developed as gastronomic tourism.

Traditional female cook’s role at tourist inflow traditional markets in Bogotá

What is the role of female traditional cooks as carriers of culinary knowledge for tourism development in some of the food markets in Bogota? This research analyses the role of the female cook as a carrier of culinary knowledge, determines contributions to gastronomic heritage that allows tourism development and generates resources for tourism use around local gastronomic heritage. Thus, interviews to traditional female cooks were conducted face to face in order to analyse the knowledge they have about Colombian Cuisine, and where they obtain this knowledge from, as well as their perception on gender division of labour on their kitchens. About methodology, a qualitative approach was used, from the action-participation research method with a process that allows a collective learning of their reality.
 As a result, traditional cooks are bearers of intangible cultural heritage and are representatives of Colombian cultural identity; most of their culinary knowledge has been obtained in empirical processes due to family tradition or work experience. In conclusion, their role is to keep the recipes intact and teach them to other generations to maintain cultural heritage as living heritage in the gastronomic tourism chain.

Anatomy of Traditional Specialities Guaranteed: Analysis of the Functioning, Limitations and (Possible) Future of the Forgotten EU Quality Scheme

Abstract This article focuses on traditional specialities guaranteed (TSGs), the least researched of the EU quality schemes that also include the better known protected designation of origin (PDO) and protected geographical indication (PGI). Firstly, this contribution presents a historical account of the evolution of this quality label. Secondly, it illustrates the results of the first empirical analysis of the contents of the Single Documents for all the TSGs registered, thus providing an unprecedented view of their nature. Thirdly, it divides TSGs into six categories, which will be called ‘profiles’, in order to provide a nuanced picture of what is protected by this quality scheme and how. Finally, this work reflects on why this label has always been essentially unsuccessful in terms of number of registrations, and what could be done to revive it. It concludes that, because of the residual nature of TSGs compared with PDOs/PGIs, it is highly unlikely that TSGs will acquire more importance as market-related labels. Hence, from this point of view, discontinuing them might lead to a simplification and clarification of the EU quality schemes. However, the fact that they are residual does not mean that they are superfluous. They may nonetheless play a meaningful role as tools aimed at connecting the names of traditional products with their original recipes, thus contributing to the preservation of relevant pieces of European gastronomic heritage that would otherwise be denied any form of recognition and protection.

SHORT FOOD CHAINS ON THE VIA TRANSILVANICA - TERRA SAXORUM, OPPORTUNITY TO DEVELOPSUSTAINABLE RURAL TOURISM

Via Transilvanica is a road that breaks the barriers between generations and cultures. Also called the road that unites, Via Transilvanica is a fascinating journey with stories about diversity, about landscapes that gradually reveal themselves during the journey. The places crossed by the Via Transilvanica are different, just as the people who choose to cross this route or who live along it are also different. The Via Transilvanica route, in its 1400 km length, is divided into seven historical and cultural regions: Bucovina, Tinutul de Sus, Terra Siculorum, Terra Saxonum, Terra Dacica, Terra Banatica and Terra Romana. Throughout this route, the local gastronomy is varied, sprinkled with traditional dishes and with the possibility of purchasing local products through short food chains. In the south of Mureș county, on the border with Brașov and Sibiu counties, Via Transilvanica runs through an area where the short food chain Bucate din vecinătate operates, which promotes well-known domestic products as well as culinary innovations. The gastronomic events in Saschiz have crossed the borders of the area, the Rhubarb Festival being known at the national level. In the north of Sibiu county, the Bucate din Proximitate cooperative aims to facilitate cooperation between local producers in the Mediașului Plateau and consumers in the county. The Food Hub also operates in Sibiu county, which markets the products of local producers through a short food chain.The products are accompanied by the manufacturer s contact details as a guarantee of quality. In this way, the consumer has the certainty of the authenticity of traditional local products. The Terra Saxona route on Via Transilvanica is an opportunity for local producers to promote their traditional local values and capitalize on the multi-ethnic gastronomic heritage.

Tools and Development Drivers for the Gastronomic Tourism

The article examines the concept and features of gastronomic tourism, its history and its importance in the modern world. It is noted that gastronomic tourism meets all the requirements in transitioning from a service economy to an experience economy. The basis of gastronomic tourism is an authentic product identified by territorial characteristics and can attract tourists to the region. Gastronomic tourism is based on the concept of knowing and exploring, eating, tasting and enjoying the gastronomic culture of a region or country. The uniqueness of gastro tourism is highlighted as it links such policy development and integrated planning, product development and packaging, promotion and marketing, distribution and sales, and operations and services in tourism destinations, which are vital core activities in the tourism value chain. Ancillary activities related to the gastronomic product include transport and infrastructure, human resource development, technology and systems of other ancillary goods and services, which may not be associated with the leading tourism business but have a significant impact on the value of tourism. Also, the article discusses in detail the strategic plan for developing gastro-tourism, which includes the following phases: analysis and diagnosis of the situation; general strategic planning; operational planning; informing and disseminating the plan. The participants in the gastronomic process are listed, such as gastronomic heritage; gastronomic products, manufacturers and food industry; hospitality sector; specialized trade; campaigns for organizing gastronomic events and for the dissemination of gastronomic culture; areas for gastronomic education; centres for gastronomic research and training.

The use of cheese from Alentejo in Portuguese gastronomy: A travel through history

The production of cheese is integrated in the cultural and gastronomic identity of Baixo Alentejo province. The cheese Serpa PDO is the most recognized, in this region, and for long has been studied under different areas of knowledge such as scientific, cultural, anthropological, and gastronomic. However, information regarding the production of cheese through history is scarce, which has limited the evaluation of the historical impact in this region. The aim of this study is contribute to a better understanding of the importance of ewe's cheese in Baixo Alentejo since ancient times until 20th century, based on taxation data from 17th to 19th century, manuscripts and reports from foreign travellers. Overall, the entire Alentejo region presents an important gastronomic heritage, where cheese also contributes for such high standards as an ingredient of a considerable number of dishes, cakes and desserts, as referred in documents since 16th century. Actually, as a consequence of the worldwide movement of reinventing traditional cuisine, a young generation of chefs is including cheese Serpa PDO in a new avant-garde cuisine, enriching gastronomic tourism in Alentejo.

The potatoes of Otro: the reconstitution of an element of the Walser food heritage in NW Italy

The article analyzes the trajectory of the reconstitution of the gastronomic heritage among the Italian Walser community. It focuses on the case study of potato production in the Otro Valley, in Alagna Valsesia (VC), and explores how the process of heritagization linked to these products allowed the community to reconstitute a trait of their biocultural diversity lost during the twentieth century. In so doing, it offers details about the gastronomy of potatoes among the Walser and shows that food heritagization is not always coupled with the commodification of local heritage products, but rather can foster processes of reappropriation of a traditional gastronomy.

Distribution and population structure of the smooth-hound shark, Mustelus mustelus (Linnaeus, 1758), across an oceanic archipelago: Combining several data sources to promote conservation.

Sharks play a key role in the structure and functioning of marine ecosystems. More ecological information is essential to implement responsible management and conservation actions on this fauna, particularly at a regional level for threatened species. Mustelus mustelus is widely found in the eastern Atlantic Ocean and catalogued as “Vulnerable” by the IUCN European assessment. In this study, data on the distribution and population structure of this species across the islands of the Canarian archipelago, located along an east to west gradient in the north‐eastern Atlantic, were collected by taking advantage of “Local Ecological Knowledge,” in terms of sightings in coastal waters and long‐term imprints on the local gastronomic heritage, and decadal fisheries landings. Both sources of quantitative data (sightings and fisheries landings) demonstrated that adults of M. mustelus has a significantly larger presence in the eastern and central, than in the western islands of the archipelago. This is also reflected on local gastronomic legacies, with a larger number of recipes in the eastern and central islands. Adult smooth‐hound sharks were significantly more observed in sandy and sandy‐rocky bottoms, with individuals seen throughout the entire year, whereas juveniles aggregate on very shallow waters in spring and summer. Such aggregations require a special management strategy, as they play a key role in critical life stages; these sites should be protected from human perturbations. We also suggest a temporal fishing ban between April and October, when individuals tend to concentrate on nearshore waters. Because of the large differences in presence of this shark among the Canary Islands, management of the species should be adapted to the specific peculiarities of each island, rather than adopting a management policy at the entire archipelago‐scale. Overall, this study sets the basis for further investigation to promote conservation of this vulnerable shark in the study region.

San Blas, Nayarit, space, knowledge and flavors. Documentation of gastronomic heritage for tourism purposes

On the twelfth anniversary of the name of Mexican Gastronomy as intangible cultural heritage of humanity, its safeguarding continues in different contexts. Nayarit stands out for its natural and cultural wealth which is reflected in the local gastronomy, whose recognition attracts locals and foreigners to taste the delicious dishes. This text contains research results whose purpose is to document the cultural and natural elements that make up the gastronomic heritage of Nayarit with potential for the development of tourism products. Through a qualitative, applied, descriptive research, historical sources were consulted and contrasted with the information collected through interviews, for the integration of a non-exhaustive inventory of the north coast region of Nayarit, which serves as a basis for the tourist product design.

The Role of Gastronomic Heritage in Tourism: The Case of Zadar County

The aim of this article is to investigate the degree of inclusion of gastronomic heritage in the tourism supply of Zadar County. The article is a case study based on the assumption that traditional dishes in menus can contribute to the qualitative improvement of the tourism supply and presents the results of the analysis of menus and the conducted qualitative research done on a case of Zadar County, Croatia. Findings show that despite all the efforts made by destination management in the collection, processing, interpretation, and affirmation of gastronomic heritage as part of Zadar County tourism product, it is still not sufficiently valorized. In theoretical terms, the article has contributed to the development of a scientific approach to tourism valorization of gastronomy, especially on the specific case of Zadar County. In the applicative sense, the article proposes to use the potential of gastronomic heritage in a way that traditional recipes are adapted to the requirements of guests in relation to the experience of food.

Chemical Composition of the "Galo de Barcelos" (Barcelos Rooster Raw Meat).

Simple SummaryThe assessment of traditional products is important for the sustainability of agricultural systems and the preservation of a unique gastronomic heritage. The present study aims to determine the chemical composition of “Galo de “Barcelos”” (“Barcelos” Rooster) raw meat, used in the preparation of the typical Portuguese dish “Roasted Rooster from “Barcelos””, in order to evaluate and protect this gastronomic and cultural tradition. The influence of the genotype on the final product was verified, concerning total protein, and fat contents, and a favorable ratio of n-6/n-3 fatty acids of the Sasso line was compared to the “Amarela” breed, contributing to the promotion of its gastronomic potential.Ten roosters produced according to “Barcelos Confraria” rules and ten roosters of autochthonous “Amarela” breed, reared on a similar traditional production system, were analyzed, and the chemical profile of two of the most significant meat portions, breast and drumstick, was determined. The results demonstrated that the “Barcelos” rooster raw meat is rich in proteins (22.3%) and fat (4.31%), particularly in monounsaturated fatty acids (39.1%). Significant differences (p ≤ 0.01) were observed, with the breast having a higher protein content (25.1 vs. 19.7%) and less fat (1.9% vs. 6.7%), compared to the drumstick. The fatty acid profile revealed (SFA 30.0%, MUFA 39.1%, and PUFA 24.6%) a similar composition to the roosters reared in the traditional or organic production systems, such as the “Amarela” autochthonous rooster. The “Barcelos” rooster can be regarded as a highly nutritional meat, with an interesting chemical profile ensuring a high-quality traditional product to consumers.

Chorta (Wild Greens) in Central Crete: The Bio-Cultural Heritage of a Hidden and Resilient Ingredient of the Mediterranean Diet.

Simple SummaryWild greens (WGs) are thought to have played a crucial role in the post-Neolithic Mediterranean diets of the Near East and the Mediterranean. The current study reports the bio-cultural diversity of WGs (Chorta) in Central Crete. Comparison with some Greek historical data of the 19th and 20th centuries shows that WGs have remained resilient and are still crucial in the daily Cretan diet, with an important role played by weedy Asteraceae species. Cross-cultural comparison with the WGs gathered and consumed in the Central and Eastern Mediterranean demonstrates a remarkable diversity of Cretan WGs and important similarities with those consumed in Greek-speaking Cyprus, the Bodrum area of Turkey, coastal Syria, and Southern Italy. The implications of Cretan Chorta for both historical studies of the Mediterranean Diet and for promoting WGs-centered food heritage are discussed.An ethnobotanical field study focusing on traditional wild greens (WGs) was carried out in Central Crete, Greece. Through thirty-one semi-structured interviews, a total of fifty-five wild green plants and their culinary uses and linguistic labels were documented; they were mostly consumed boiled (vrasta) or fried (tsigariasta), as a filling for homemade pies. Comparison with some Greek historical data of the 19th and 20th centuries showed that WGs have remained resilient and are still present in the current Cretan diet. Cross-cultural comparison with the WGs gathered and consumed in other areas of the Central and Eastern Mediterranean demonstrated a remarkable diversity of Cretan WGs and important similarities with those consumed in Greek-speaking Cyprus, the Bodrum area of Turkey, coastal Syria, and Southern Italy. We discussed the cognitive categories linked to Chorta, as well as the possible origin of an original “bulk” of post-Neolithic food weeds that could have spread from the Fertile Crescent westwards across the Mediterranean basin over a few millennia. The current study represents a crucial effort to document and preserve the bio-cultural gastronomic heritage of Chorta and it is advisable that both biology and history scholars, as well as policy makers, pay needed attention to the WGs of the Cretan and Mediterranean diet.

Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

ГАСТРОНОМІЧНИЙ ПОТЕНЦІАЛ НЕМАТЕРІАЛЬНОЇ КУЛЬТУРНОЇ СПАДЩИНИ ЮНЕСКО ТА ТУРИЗМ

The aim of the research is to analyze the gastronomic potential of the intangible cultural heritage of UNESCO (ICH), to substantiate the possibilities of its use in tourism, including the accordance with UNWTO tourism macro-regions, to improve the conceptual and terminological apparatus. The research methodology is based on the application of scientific methods, such as analysis, synthesis, comparison, classification, generalization, etc. The statistical method of information processing was used in the study of quantitative indicators regarding the gastronomic component of intangible cultural heritage, the cartographic method was used in the geospatial analysis according to the research topic based on the tourist macro-regions of the UNWTO, the graphic method contributed to the reflection of statistical materials in diagrams, etc. Results. The gastronomic potential of UNESCO's intangible cultural heritage is analyzed. The elements of the gastronomic heritage were identified in accordance with the Lists of the ICH, quantitative indicators were analyzed. The were highlighted, and tourist opportunities were revealed. The gastronomic potential of the UNESCO ICH in relation to the UNWTO tourist macro-regions was analyzed and the tourist opportunities were substantiated. The concept of "gastronomic heritage" was clarified. The need for additional protection of the ICH, including gastronomic heritage, during military aggression at the level of international institutions was underlined. Scientific novelty. The conceptual and terminological apparatus of UNESCO heritage, the concept of "gastronomic heritage", were improved. The gastronomic potential of the ICH was analyzed in accordance with the UNWTO tourism macro-regions. Practical significance. Research materials can be taken into account when forming the lists of intangible cultural heritage, can be used in the development of a tourist product, creation of tours with a gastronomic and culinary purpose or component, as well as in the training of tourism specialists.

Регіональні аспекти гастрономічної спадщини України (розробка факультативу з географії)

The gastronomic heritage of a people is a unique tool for its identification and history, because it has absorbed all the features characteristic of different epochs of historical development. Ukrainian traditional dishes are a phenomenon of national culture, as they are preserved in the everyday life of most Ukrainians to this day. In addition, tourists from different parts of the world always prefer to taste Ukrainian borscht, varenyky, Poltava dumplings or Carpathian banush, because outside Ukraine, Ukrainian traditional cuisine is a certain brand associated with our state. When studying the gastronomic heritage of Ukraine, it is worth understanding that it is not only part of the cultural heritage, but also a resource for the development of the regional economy, so the relevance of its study is important not only from the point of view of preserving traditions. Gastronomic heritage is the basis for the development of gastronomic tourism in Ukraine. It is through tourism that we can popularize and promote national cuisine, traditions, thereby preserving their authenticity and uniqueness, create pleasant tourist associations and a gastronomic brand of Ukraine. In addition, the study of gastronomic heritage in secondary school should play an educational function, nurturing schoolchildren's love for native culture, traditions and customs. The study of gastronomic heritage in the system of school education plays an important role from the point of view of learning about the traditional culture of the people. Knowledge of gastronomic heritage fosters self-identification of Ukrainians, creates closer family ties, through which ancient recipes are passed down from generation to generation. Therefore, preserving culinary traditions and giving them important importance in the educational process will have a positive effect on the outlook and patriotic education of schoolchildren. It is also worth understanding that conducting optional classes, where gastronomic heritage will be studied, will contribute to the development of culinary skills.

Projekt gastroheritologiczny Tamary Ognjević jako przykład instytucjonalizacji serbskiej kultury kulinarnej

Contemporary Serbia is at an advanced stage of systemic transformation, facing the need to revise its own traditions; in order to become a segment in internation­al market structures, it needs to develop its own recognizable national brands. With subsistence agriculture in mountainous regions, the almost forgotten cook­ing techniques, religious and ethnic beliefs related to food, unique cookware pro­duction, dining etiquette, and a range of ethnological and anthropological condi­tions, the authentic picture of Serbia’s gastronomic heritage becomes holistic and diverse. The gastroheritology project, implemented in Belgrade by the Artis Cen­ter and led by Tamara Ognjević, is an example of how an interdisciplinary research method is constructed which enables all-encompassing collaboration between the academia and tourism organizations and the gastronomy industry aimed at pre­serving and promoting Serbia’s culinary heritage. Gastroheritology as a method of research in cultural heritage was developed on Serbian ground, but through its universality it can be applied to similar research conducted in other European and non-European countries.

Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020

Gastronomy represents a significant part of the cultural heritage and identity of tourist destinations; however, related scientific literature is scarce. Considering these aspects within the field of tourism and hospitality, and selecting the articles written in English indexed in the Web of Science and Scopus from 2001 to 2020, the objective of this research is twofold: (1) to present a bibliometric analysis of the literature on gastronomic heritage (71 articles); and (2) to analyze some aspects (main topics, frequency of key terms, methods, and data sources) of the research on case studies in Asia and Europe (46 articles), as they are the most prominent regions on the representative list of the intangible cultural heritage of humanity (UNESCO). The study shows the temporal evolution of the literature on gastronomic heritage in parallel with UNESCO’s actions on cultural heritage. The results reveal that most articles relate gastronomic heritage to the sustainability of tourist destinations, and that European case studies address sustainability more than Asian studies do. Regarding the methodology to analyze Asian and European case studies, qualitative research predominates. Within quantitative studies, the use of online content generated by consumers and marketers as a data source is rare.

Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology

Pálinka is a traditional fruit spirit and a kind of gastronomic heritage in Hungary. In Pálinka production, fermentation is one of the most important processes affecting the quality and yield of spirits. Based on single-factor and three-factor influence level tests by following the Plackett–Burman design, the fermentation process from sour cherry juice concentrate and Saccharomyces cerevisiae by using Response Surface Methodology (RSM) coupled with the central composite rotatable design was investigated to optimize fermentation conditions through three variables in a defined range of temperature (15–25 °C), pH (2.75–3.75), and total soluble solid (18–30 °Brix). After eight fermentation days, production yields of alcohol and volatile compounds were a maximum of 9.02% v/v and 337.37 mg/L at an optimized temperature of 24.71 °C, pH of 3.25, and total soluble solid of 22.49 °Brix. The GC-FID analysis results showed 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and ethyl acetate were considered the major aroma compound in the cherry spirits. These results provided important information in serving the basic to develop standard fruit spirits production from sour cherry.

Development and implementation of a model for promoting innovation in traditional food products through academic entrepreneurship

ABSTRACT Traditional food products are products made in a specific way according to the gastronomic heritage and known due to their sensory properties and associated with a specific local area, region or country. These products are often associated with rural areas lacking sources of innovation and competitiveness. This study aims to develop and implement a model to promote innovation in traditional food products through academic entrepreneurship, integrating it with a perspective of product development. The development of the model was based on the program and the contest developed under the Newfood Project, where a process for product innovation was incorporated. The developed model proved to be easy to implement and replicate among PhD students and researchers in the areas of food biotechnology, food science and nutrition. Its implementation, with a new product development process, allowed the prototyping of innovative products in the traditional products sector.