THE RECOGNITION OF FOODS AND FOOD-RELATED KNOWLEDGE AND PRACTICES AS AN INTANGIBLE CULTURAL HERITAGE
DOI:
https://doi.org/10.12957/demetra.2015.16054Keywords:
Food. Food-related Knowledge and Practices. Cultural Heritage. Biodiversity.Abstract
The article analyzes some recent initiatives of patrimonializationof food, knowledge and eating practices at international andnational levels. UNESCO analyzes the recognition processes,as an “intangible cultural heritage,” of the Mediterraneandiet, the traditional Mexican cuisine, the gastronomic Frenchfood, Washoku (the Japanese culinary system), and Croatiangingerbread. IPHAN has recorded as intangible cultural heritage:the craft of acarajé from Bahia, the traditional production ofcajuína in Piauí; the artisan way of making white cheese in MinasGerais, and the traditional agricultural system of the Rio Negro,Amazonas state. There are other ongoing initiatives such as thecraft of the tacacazeiras in Pará. The article discusses the mainquestions around such initiatives, and the potential improvementsthey can pose in promoting food diversity as an expression ofcultural diversity.
DOI: 10.12957/demetra.2015.16054
Downloads
Downloads
Published
How to Cite
Issue
Section
License
STATEMENT OF AUTHORSHIP RESPONSIBILITY
Title of the manuscript:
________________________________________________________
1. Statement of responsability
I certify that I have participated in the work above specified and take public responsibility for its content.
I certify that the manuscript represents an original work and that none of the material in the manuscript has been previously published, is included in another manuscript, or is currently under consideration for publication elsewhere, whether in printed form or in electronic media, except that described in the attachment.
In case of acceptance of this text by Demetra: Alimentação, Nutrição & Saude, I declare to be in accordance with the policy of public access and copyright adopted by Demetra, which provides as follows: (a) the authors retain the copyright and grant to the Journal the right of first publication, the work being simultaneously licensed under the Creative Commons Attribution License, which allows the sharing of the work with acknowledgment of authorship and initial publication in this journal; (b) authors are authorized to enter additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, publishing in institutional repository or book chapter), with acknowledgment of authorship and initial publication in this journal; and (c) authors are permitted and encouraged to post and distribute their work online (eg, in institutional repositories or on their personal page) at any point before or during the editorial process, as this may lead to productive changes, as well as increase the impact and citation of the published work.
2. Conflict of Interest Statement
I certify that there is no conflict of interest in connection with the submitted article.
Date, signature and full address of all authors.
