La gastronomie comme patrimoine culturel. Valorisation d’un terroir : l’Ogliastra (Italie) et le Pays de Herve (Belgique)
Gastronomy as Cultural Heritage. Enhancement of a Terroir: Ogliastra (Italy) and Pays de Herve (Belgium)

Summary/Abstract: The cultural heritage of our food production is very important for our present and future time. Gastronomy is a key to discover places where we find the identity of people, their culture, their traditions, their history. We must pay attention to this heritage and try to defend it, to safeguard and promote it for current and next generations all over the world. The organization of a cultural project related to gastronomy, which concerns small regions, in this case, Ogliastra (Sardinia - Italy) and the Pays de Herve (Wallonia - Belgium) can be applied to a larger territory and to other areas of our planet through the promotion and the valorisation of the agricultural products. Even if these terroirs have two different realities of agri-food production, this heritage belongs to the economic and social reality of today's small producers, their survival in an increasingly globalized market, with a place in short food supply chain, as well as local and regional agriculture.

• Details
• Contents