Food Heritage Research Articles

Rethinking fieldwork: researching food in the aftermath of lockdown

The article raises questions related to field research methodology in a specific context. The authors take into consideration mainly the context of uncertainty, generated by Covid-19 pandemics which forced them to reshape the field research methodology as previously known and commonly used by Romanian ethnologists. The authors provide a brief presentation and analysis of the first steps done as part of what later would become a larger field experience in terms of investigating Romanian food heritage. It relies on five examples represented by five interviews conducted during the Covid-19 pandemic. The interviews that compose the case study have a special value. The negotiation to set up the meetings, the arguments of each of the parties, the conditions in which the discussions were organized are all angles that deserve to be discussed as source of what we might call ethnological motivation. What can determine the people, members of a specific culture, to share their knowledge and their life experience about a certain topic, when the very act of speaking might be a dangerous one? In each of these examples, the informant was responsive when informed that we were conducting research related to local traditions, specific family cuisine, without producing television shows, and without overexposing themselves. We notice the existence of a need to tell, a real duty to tell relevant information about one’s own culture, a vector that characterizes communities just as, for the researcher, there is a work ethic which implies his obligation to make all necessary efforts to find out information.

Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde

Artisanal fishing is a vital activity in the Macaronesia archipelagos (Azores, Madeira, Canaries, and Cabo Verde) within the Northeast Atlantic (15°–39°N). It has historically played a pivotal role in poverty alleviation, employment generation, and the fortification of food security and sovereignty. This sector faces chronic threats from resource overexploitation, poaching, and the rising trend of recreational fishing. Recent decades have witnessed the growth of mass tourism, primarily reliant on processed fish from distant sources, exacerbating the situation alongside the impact of warming seas. Traditional fishing resources and their connection to regional gastronomy form a crucial part of the intangible cultural heritage of these archipelagos. Therefore, promoting local production and fostering education around smarter, healthier, and more sustainable consumption are imperative. Data on traditional fishery resources in Macaronesian gastronomy have been collated from diverse sources, including literature, specialised websites, interviews, and the extensive expertise of the authors. This information has been categorised by environmental resource groups for each archipelago. The biodiversity exploited by Macaronesia's artisanal fleets, integral to classic regional cuisine, encompasses over 220 marine species, with around 330 culinary dishes and seafood preparation methods catalogued. While there exists substantial similarity in the fishery resources utilised in the traditional cuisines of these four archipelagos, the Canaries have historically incorporated additional species from the Northwest African coasts. Meanwhile, Cabo Verde has integrated more tropical elements and has had limited developed in its deep-water fisheries. Macaronesia's gastronomic heritage, rooted in Portuguese and Spanish traditions, reflects a Mediterranean Diet characterised by lifestyle and the utilization of traditional recipes.

Las hormigas culonas: entre patrimonio biocultural y plaga (Santander, Colombia)

The study focuses on the consumption of big-bottomed ants (hormigas culonas), Atta laevigata (F. Smith, 1858), in the department of Santander, Colombia. It analyzes the complex interactions between local communities and these insects, which are appreciated as a regional food heritage but are also seen as pests due to the significant damage they cause to crops. It highlights the importance of local knowledge in collecting ants and how their commercialization has experienced a remarkable increase, partly due to the migration of Santander residents and tourism. The article also discusses the ecological importance of leafcutter ants in ecosystems. In addition, it suggests the need for a broader approach to preserve these species, considering their role in nature and exploring strategies for coexistence with other species cataloged as pests. It argues that food heritage can play a crucial role in promoting these approaches.

Gathering and Cooking Seaweeds in Contemporary Ireland: Beyond Plant Foraging and Trendy Gastronomies

Seaweed has historically been essential for coastal communities worldwide. Following a period of decline in the last century, Ireland has seen a recent resurgence in the appreciation and use of seaweed. This research explores the evolution in seaweed foraging practices, with a specific focus on gastronomical uses in two Irish regions: the southwest and the west and midwest. It examines the diversity of seaweed and its present and past uses, comparing abandonment, continuation and revitalisation trajectories. Qualitative data were gathered through semi-structured interviews with 27 individuals who forage seaweed for commercial or personal use. We identified 22 seaweed species across the study areas, predominantly from the Fucaceae, Laminariaceae and Ulvaceae families. There was a fair divergence between the seaweed species used in the two study areas (16 seaweed species in the southwest region and 17 seaweed species in the west and midwest region), with 11 species mentioned in both areas. Different trajectories of resurgence were identified. In the west and midwest region, the revitalisation of local ecological and gastronomic knowledge related to seaweeds seems to be deeply entrenched in the territory’s historical legacy, showing a sort of continuation with the past and having followed a more commercially oriented path. Conversely, in the southwest region, the revival seems to be fostered by new knowledge holders with a contemporary interest in reconnecting with the marine landscape and promoting educational activities centred around seaweed. This research contributes to discussions on sustainable food systems and food heritage promotion, emphasising seaweed’s potential role in Irish coastal communities’ foodscapes.

Exploring the Ecological Implications, Gastronomic Applications, and Nutritional and Therapeutic Potential of Juglans regia L. (Green Walnut): A Comprehensive Review.

The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. Juglans regia L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. Juglans regia L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.

Creativity and digital strategies to support food cultural heritage in Mediterranean rural areas

Creativity and digital strategies to support food cultural heritage in Mediterranean rural areas

A Western Cape Food Tour: Examining Indigenous Foods in Eateries Through the Lived Experience Model

Drawing attention to indigenous foods is economically advantageous for local communities growing plants to sell to the food industry, to promote food tourism and establishing alternative food systems characterised by lower costs, lessened environmental impact, and local availability. There is evidence that indigenous land stewardship could reinforce indigenous food sovereignty by recovering indigenous foods that could disappear. Although South African cuisine is not globally recognised as an ethnic cuisine, interest in it is growing, as its recent 52nd ranking (out of 100) on the TasteAtlas.com global cuisine rankings for 2023/2024 shows. Increasing understanding, availability, and celebration of indigenous foods in commercial eateries is therefore critical, along with an understanding of their sociocultural contextuality. Lived experience was the predominant guiding methodological model for this research. The researchers used qualitative phenomenological reporting to present their first-hand lived experiences, along with knowledge gained through meaning making of indigenous and heritage foods. Although this model has been criticised for methodology slurring, attention to academic rigour (in line with Husserl and Heidegger’s applied philosophical viewpoints) ensured that the knowledge gained was grounded in the researchers’ own experiences. The researchers report key insights and meaning making from their eating experiences and indigenous foods found during a food tour from 17 to 22 September 2023, along a predetermined road route within the Western Cape province of South Africa. This research contributes to the unique application of lived experience within the hospitality and tourism environments, and particularly the application of IPA (Interpretive Phenomenological Analysis) to assess participants’ ways of making meaning of indigenous food offerings found in eateries in detail.

The Swedish School Meal Heritage — Memories of Food, Taste, and Commensality

AbstractIn Sweden, free school lunch has been served for more than a hundred years, and it is now a democratic right of all elementary school children. The school meal has always been associated with different opinions and subject to much debate. The aim of the study is to explore school meal food and taste memories in a convenient sample of Swedish adults. A web-based survey was carried out in the summer of 2020. The 246 respondents attended school between the 1940s and the early 2000s. The material was collectively analyzed using NVivo 12 Pro (QSR International), resulting in two overarching themes. “The traditional school food heritage” theme consisted of accounts of traditional Swedish food through the ages and meanings attached to it. Memories were connected to likes and dislikes of certain foods and dishes. “The social school food heritage” theme consisted of accounts of coercion, control, and peer pressure, but also joy, friendship, and commensality. The Swedish school meal is a shared experience surrounded by strong feelings and memories regarding the food and the context. It means a lot both culturally and socially, acting as a carrier of a common food heritage.

A Pilot Study on the Opportunities and Challenges Among SME Tourism in the Heritage Food Industry in Kota Kinabalu, Sabah

Study based on small and medium entrepreneurs (SME) shows that tourism has increased since 2019. However, the involvement of Tourism SMEs in the food heritage industry still needs to be improved. A qualitative research design was proposed to investigate the matter, and a pilot study was initiated. This paper aims to understand opportunities in the heritage food industry and explore the challenges. Tourism SMEs of food heritage producers are the informants to understand their business. This pilot study was done to help researchers gain first-hand experience with the settings and data collection to strengthen their confidence in executing the research.

The biocultural heritage and changing role of indigenous yams in the Republic of Guinea, West Africa

Societal impact statementGlobal yam production is centred on West Africa, but there are significant knowledge gaps about farm‐level diversity across much of the region, and especially in Guinea. Although yam production is increasing in Guinea, in the longer term, varietal diversity and the sustainability of agri‐systems are at risk. Documentation of local crop diversity is essential as a baseline to understand trajectories of past and future varietal loss. This study utilises interdisciplinary approaches, which are needed to help understand the ways historic crop diversity is created and maintained within indigenous agricultural and food heritage systems, as well as the reasons for its loss over time.Summary Yams are important staple foods in many tropical and sub‐Saharan countries. The ‘yam belt’ extends from Guinea to western central Africa. However, yam cultivation is comparatively little researched or documented in Guinea, and the country is commonly not included within descriptions of key yam growing areas in Africa. Our study utilises ethnobotanic methods and plant specimen collections to fill these gaps in West African yam research. Interviews with over 70 farmers from six villages across the Kankan region of Guinea provide information on yam cultivation and diversity, and changes in living memory over the past 40 years. We present the analyses of ethnobotanical data from Haute‐Guinée on yam cuisine, and commercialisation, and on changes to the range of varieties grown over time. The annual cycle of indigenous yam agri‐systems remains a key part of rural life, food systems and economy. However, interviews revealed dramatic temporal changes over the last 40 years. Although yam production has increased, a narrow range of commercial cultivars is currently displacing the historically‐rooted local diversity. The expansion of yam cultivation is regarded locally as having relied on a shift to more unsustainable and extensive land use, and with herbicides and chemical fertilisers replacing intensive organic soil management. This has implications for research and development in sub‐Saharan agriculture for yams and other important native West African crops in the future.

Real Argentinian Food. Tensions and Conflicts in Value-Added Processes of Products to Commercialization and Tourism

Summary Wine and dulce de leche (Caramel sauce) were recognised as cultural national food heritage in Argentina due to their importance in daily consumption and gastronomic identity. The formal recognition aligns with global food valorisation processes, such as the United Nations Educational, Scientific and Cultural Organization’s (UNESCO) immaterial heritage and the importance of gastronomic tourism. Also, public policies in different countries seek to add value to food and beverages in order to foster the development of rural areas, favour tourism commercialisation, strengthen local identities and enhance traditional/ancestral knowledge. These show the symbolic and economic value of food. In this context, several types of formal certifications and commodification processes, which recognise territorial anchorage, of how certain food is produced and consumed may lead to its standardisation, homogenisation or monopolisation, generating various tensions. Hence, we question the relationship between those who promote value-adding initiatives, how farm producer communities participate in them, which sectors or actors really benefit from these processes and what tensions may arise from them. We will address these questions by reconstructing and analysing the heritage and tourism valorisation of high-altitude wine in the Calchaquíes Valleys area and dulce de leche production in the province of Buenos Aires. Information © The Authors 2024

Comparing CNN Architecture for Indonesian Speciality Cuisine Classification

Indonesia's diverse and flavorful cuisine is a hidden gem, reflecting the nation's rich history and cultural tapestry. However, many of these culinary treasures remain undiscovered by a wider audience despite the popularity of beef rendang. This study represents a fascinating blend of technology and gastronomy, using smart computers to unravel the secrets of Indonesian flavors. This research employs one of the most popular neural networks methods called Convolutional Neural Network (CNN) to shine a light on many citizens' favorite regional specialty cuisine which is Padang cuisine from West Sumatra, Indonesia. Gathering a collection of 993 images from 9 various dishes, the machine is trained to automatically recognize these unique culinary delights. Among several different Convolutional Neural Network models trained and tested, DenseNet-201 emerged as the top performer, showcasing remarkable accuracy, precision, recall and f1-score higher than 0.90. By harnessing the power of advanced neural networks, we not only gain insights into the intricacies of the region's culinary traditions but also pave the way for a deeper appreciation and understanding of the cultural significance embedded in every bite. Beyond this research technological achievements, it also emphasizes the importance of preserving and promoting Indonesia's diverse culinary heritage and rich tapestry of global food heritage.

Malay Heritage Food Competitiveness and Sustainability in Kuala Lumpur

Studies on heritage food gained widespread attention driven by concerns about the sustainability of its practice among the community as well as its viability as a commodity for economic development. Although commonly associated with tourism, heritage food is an entrenched local nutritional culture, highlighting the uniqueness of the tradition amid the global variation of food, especially in urban areas. The study analyses Malay heritage food commodification in Kuala Lumpur by engaging with business actors, experts, practitioners, and consumers as stakeholders through qualitative interviews. Business strategies have been identified, emphasizing marketing, innovation, knowledge, and social capital as resources for competitive performance. The authenticity of heritage food is prioritized in line with current business approaches to ensure sustainable traditional food practices. The study also adds multidimensional perspectives on heritage food growth and recommendations for its sustainability.

Mapping Pockets of Survival

In our Shadwell food history walk, part of a larger ‘Food Lives’ initiative, we employed counter-mapping techniques to shed light on overlooked post-war migrant cafés, revealing their essential role in facilitating food security and community. These spaces, often central in marginalised individuals’ navigation through urban life, epitomise racialised resistance and survival. Their significance, especially the almost invisible contributions of women and men of colour, stands in contrast to dominant historical narratives. The spatial food heritage of Cable Street emphasises the longstanding influence of racially marginalised migrant communities, countering racism and racial inequalities. Drawing parallels to present-day East End eateries, often criticised yet serving as cultural hubs, the project underscores the enduring ‘sticky emotions’ tied to food, racial dynamics, and colonial legacies.

Consuming the creative city: gastrodevelopment in a UNESCO creative city of gastronomy

ABSTRACT Scholars have recently coined the term “gastrodevelopment” to refer to the increasingly visible relationships between food, food culture, and processes of urban development. As a paradigm, gastrodevelopment is premised on the leveraging of food culture as a resource and strategy of economic development. In this article, drawing on a case study of Tucson, Arizona – the United States’ first UNESCO City of Gastronomy – we use the lens of gastrodevelopment to examine how food culture is transformed into a form of symbolic capital that animates a broader project of urban development. Drawing on the work of Bourdieu, we trace how everyday food heritage, traditions, and practices are transformed into gastronomic capital in an effort to attract tourists, new residents, and investment. We show how this transformation encodes differentials of value that are racialized and racializing and risk contributing to Tucson’s geographies of uneven development. We then turn to community visions of food-based development to imagine alternative trajectories for the Creative City of Gastronomy designation and gastrodevelopment more broadly.

Olive Oil Tourism Experience (OOTE): A Systematic Literature Review (SLR)

This study aims to provide current and organized insights on Olive Oil Tourism Experience (OOTE) as an important food heritage. A systematic literature review (SLR) methodology by focusing on SCOPUS database was performed by systematically gathering the literature over 85 papers and coded according to categories such as author, year, article title, name of journal, perspective (S-supply, D-demand, R-Residents, ST-Stakeholders, T-Territory), main Issue, territory, goals, methodology and results. The key findings of this review reveal that no universal set of items, attributes or indicators to measure the OOTE exists; a lack of studies that address the relationship between Olive Oil Tourism and experience and between destination image, tourism experience, communities’ integration and synergies between other patrimonies (as wine). Future studies should consider complementing the tourism supply, demand and stakeholders’ side to avoid a “strategic drift” of OOTE concepts, perceptions, experiences and practices.

Wine & Olive Oil food heritage synergies within the tourism experience: Analyzing corporate websites

Portugal is amongst the largest producers of wine and olive oil in the world. This paper aims to understand how wine tourism (Enotourism in future references) farms in the Douro region are able to enhance synergies through traditional Portuguese products (e.g., Wine and Olive Oil) transforming both into creative Tourism Experiences that are often featured in tourism estates websites. Using a mixed methods methodology this study analyses 290 websites, in order to understand the emphasis given to internet information, promotion, users’ relation, transaction, interactivity, multimedia and design and social media areas. One limitation of this study is its circumscription to a specific wine region, the Douro. Another constraint is that it focus on only one perspective (supply). Future research should include a wider range of wine and olive oil territories, permitting a more systematic knowledge about the websites’ quality and efficiency, as well as exploring (supply & demand) creative experiences optics. A website analyse model is proposed aiming to evaluate the development level of wine & olive oil tourism.

‘Ugba na ngbam’ – Food Heritage of Mbaise People: Implications for Classroom-Based Ethnoscience and Sustainable National Development

‘Ugba na ngbam’ – Food Heritage of Mbaise People: Implications for Classroom-Based Ethnoscience and Sustainable National Development

The Conceptual Framework for Developing Packaging Designs of Traditional Heritage Foods from the Visual Aspect

The Conceptual Framework for Developing Packaging Designs of Traditional Heritage Foods from the Visual Aspect

Yongfeng Chili Sauce in China's Rural Revitalization: Transmission and Development of Food Heritage

This study examines Yongfeng Chili Sauce's vital role in China's rural revitalization, emphasizing its status as a provincial intangible cultural heritage and its significance in preserving and advancing culinary history, particularly in Shuangfeng County. To provide a comprehensive understanding of the social, cultural, and economic implications of Yongfeng Chili Sauce, the study employs qualitative approaches, including ethnographic techniques like in-depth interviews and participant observations. The analysis highlights the traditional ways passed down through observation, practice, and oral instruction, and it provides detailed information about the generational transfer of Yongfeng Chili Sauce producing processes within family units. The difficulty of generational succession in maintaining this culinary expertise is an important discovery, since younger generations frequently choose other job routes or encounter barriers to carrying on the family tradition. This feature draws attention to the fine line that must be drawn between upholding heritage and adjusting to modern lifestyle shifts. The study also looks at how Yongfeng Chili Sauce's traditional production processes help to preserve its authenticity and cultural value while utilizing modern procedures to meet market demands. This modification is essential to the sauce's economic viability and ongoing relevance, especially in light of initiatives to revitalize rural areas.The study emphasizes how Yongfeng Chili Sauce may stimulate community involvement, rural economic growth, and cultural tourism. To guarantee the sauce's sustainability, the study proposes Yongfeng Chili Sauce be recognized nationally as intangible cultural heritage and be incorporated into educational programs and travel experiences. It also suggests creating specific locations to highlight its history and promote cultural tourism, including as industrial parks and museums dedicated to Yongfeng Chili Sauce.The study concludes by highlighting the ways in which culinary traditions aid in rural revival and emphasizes the need of finding a balance between tradition and innovation to assist China's rural development in a sustainable manner.