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Invia un commento Narrazioni e prodotti nella patrimonializzazione della gastronomia locale: una nota metodologica.
Abstract
Questa nota metodologica offre uno strumento etnografico per lo studio del foodscape locale in ottica della patrimonializzazione dei suoi prodotti, delle sue pratiche e suoi saperi tipici. Lo strumento integra ed espande le metodologie proprie del progetto Arca del Gusto promosso da Slow Food e dall’Università degli Studi di Scienze Gastronomiche. L’articolo presenta l’esito della sperimentazione dello strumento completata nell’ambito del progetto Sustainable Agri-Food System Strategies (SASS) nella contea di Nakuru, Kenya.
Parole chiave: etnografia, gastronomia, valorizzazione del patrimonio gastronomico, Kenya, Arca del Gusto
The use of narrations and products for the promotion of local food heritage: a methodological note.
The paper presents a methodological tool for the study of local gastronomy, its promotion and conservation. The method systematizes and expands the methodology developed for the project Ark of Taste, promoted by Slow Food and University of Gastronomic Sciences. The paper present the results of the experimentation of the method conducted in the Nakuru County in Kenya during the research Sustainable Agri-Food System Strategies (SASS)
Keywords: ethnography, gastronomy, promotion of gastronomic heritage, Kenya, Arc of Taste
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Editore: Giuseppe Licari dal 2013 - piazza Lodi 4, 26100 Cremona
Rivista scientifica ISSN: 2281-8960 - registrata presso il Tribunale di Cremona: registro stampa n° 323/2013.