5418 KB319 KB0 KB2018Dardelet, AliceKumer, PeterRazpotnik Visković, NikaŠmid Hribar, MatejaCOBISSID:293815808ISBN:978-961-05-0070-4URN:URN:NBN:SI:doc-AU96F6MCenZaložba ZRC, Research Centre of the Slovenian Academy of Sciences and Artsknjigecultural heritageelektronske knjigefoodgastronomijaKulinarična dediščinaKulinarikakulturna dediščinaMediterranean Basinprehrambna kulturaprehranaSredozemljetourismtrajnostna kulinarična dediščinaTurizemCatalogue of good practices of sustainable culinary heritage experiences in Mediterranean area|The Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area provides a detailed explanation of 18 culinary experiences from 7 different Mediterranean countries: Italy, France, Spain, Croatia, Greece, Cyprus and Slovenia. The good practices cover various types of culinary experiences, namely tourist sites networks dedicated to food or culinary products, services connected to food products, professional activities linked to food highlighted through a touristic activity, culinary events, specific tourist sites dedicated to food or culinary products. The Catalogue reveals how culinary experiences work, who is involved, and what "ingredients" make them successful. Each culinary experience is described through a story in which you will find valuable information on: local (territorial) anchoring and relationship to heritage, organising and managing aspects, relation to existing policies and strategies, sustainability aspects, innovative aspects, monitoring and stakeholders' viewsTEXTknjigebooksSlovenian National E-content AggregatorNational and University Library of Slovenia