ACTA GEOGRAPHICA SLOVENICA GEOGRAFSKI ZBORNIK 2021 61 1 0 1 0 1 6 6 1 8 5 1 7 7 9 ISSN 1581-6613 ACTA GEOGRAPHICA SLOVENICA • GEOGRAFSKI ZBORNIK • 61-1 • 2021 ACTA GEOGRAPHICA SLOVENICA GEOGRAFSKI ZBORNIK 61-1 • 2021 Contents Danijela Strle, Matej Ogrin Latent cooling of atmosphere as an indicator of lowered snow line: Case study from Planica and Vrata valleys 7 Vera graOV ac MataSSi, ana talan Recent marriage and childbearing trends in Croatia and Slovenia: A comparative review 25 constantin niStOr, ionuț SăVuleScu, Bogdan-andrei Mihai, liliana Zaharia, Marina Vîrghileanu, Sorin caraBlaiSă The impact of large dams on fluvial sedimentation: The Iron Gates Reservoir on the Danube River 41 Jolanta Jóźwik, Dorota DyMek Spatial diversity of ecological stability in different types of spatial units: Case study of Poland 57 Danijel iV aJnšič, David Pintarič, Veno Jaša gruJić, igor ŽiBerna A spatial decision support system for traffic accident prevention in different weather conditions 75 Special issue: Gastronomy, territory and tourism nika raZPOtnik ViSkOVić, Blaž kOMac Gastronomy tourism: A brief introduction 95 Maja tOPOle, Primož PiPan, Primož gašPerič, Matjaž geršič, Peter kuMer Culinary events in the Slovenian countryside: Visitors’ motives, satisfaction, and views on sustainability 107 Mateja šMiD hriBar, nika raZPOtnik ViSkOVić, David BOle Models of stakeholder collaboration in food tourism experiences 127 carlos Ferna nDeS, greg richarDS Developing gastronomic practices in the Minho region of Portugal 141 špela leDinek lOZeJ Labelling, certification and branding of cheeses in the southeastern Alps (Italy, Slovenia): Montasio, Bovec, Tolminc and Mohant cheese 153 Saša POlJak iStenič, Jasna Fakin BaJec Luxury food tour: Perspectives and dilemmas on the »luxurification« of local culture in tourism product 169 nika raZP Ot nik ViSkOVić Gastronomy as a social catalyst in the creative place-making process 185 naslovnica 61-1_naslovnica 49-1.qxd 28.7.2021 8:05 Page 1 ACTA GEOGRAPHICA SLOVENICA GEOGRAFSKI ZBORNIK 2021 61 1 0 1 0 1 6 6 1 8 5 1 7 7 9 ISSN 1581-6613 ACTA GEOGRAPHICA SLOVENICA • GEOGRAFSKI ZBORNIK • 61-1 • 2021 ACTA GEOGRAPHICA SLOVENICA GEOGRAFSKI ZBORNIK 61-1 • 2021 Contents Danijela Strle, Matej Ogrin Latent cooling of atmosphere as an indicator of lowered snow line: Case study from Planica and Vrata valleys 7 Vera graOV ac MataSSi, ana talan Recent marriage and childbearing trends in Croatia and Slovenia: A comparative review 25 constantin niStOr, ionuț SăVuleScu, Bogdan-andrei Mihai, liliana Zaharia, Marina Vîrghileanu, Sorin caraBlaiSă The impact of large dams on fluvial sedimentation: The Iron Gates Reservoir on the Danube River 41 Jolanta Jóźwik, Dorota DyMek Spatial diversity of ecological stability in different types of spatial units: Case study of Poland 57 Danijel iV aJnšič, David Pintarič, Veno Jaša gruJić, igor ŽiBerna A spatial decision support system for traffic accident prevention in different weather conditions 75 Special issue: Gastronomy, territory and tourism nika raZPOtnik ViSkOVić, Blaž kOMac Gastronomy tourism: A brief introduction 95 Maja tOPOle, Primož PiPan, Primož gašPerič, Matjaž geršič, Peter kuMer Culinary events in the Slovenian countryside: Visitors’ motives, satisfaction, and views on sustainability 107 Mateja šMiD hriBar, nika raZPOtnik ViSkOVić, David BOle Models of stakeholder collaboration in food tourism experiences 127 carlos Ferna nDeS, greg richarDS Developing gastronomic practices in the Minho region of Portugal 141 špela leDinek lOZeJ Labelling, certification and branding of cheeses in the southeastern Alps (Italy, Slovenia): Montasio, Bovec, Tolminc and Mohant cheese 153 Saša POlJak iStenič, Jasna Fakin BaJec Luxury food tour: Perspectives and dilemmas on the »luxurification« of local culture in tourism product 169 nika raZP Ot nik ViSkOVić Gastronomy as a social catalyst in the creative place-making process 185 naslovnica 61-1_naslovnica 49-1.qxd 28.7.2021 8:05 Page 1 Acta geographica Slovenica, 61-1, 2021, 185–199 GASTRONOMY AS A SOCIAL CATALYST IN THE CREATIVE PLACE-MAKING PROCESS Nika Razpotnik Visković Gastronomy event as a center of urban life. JOŠT GANTAR 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 185 Nika Razpotnik Visković, Gastronomy as a social catalyst in the creative place-making process 186 DOI: https://doi.org/10.3986/AGS.9409 UDC: 911.37:641.5 COBISS: 1.01 Nika Razpotnik Visković 1 Gastronomy as a social catalyst in the creative place-making process ABSTRACT: This paper examines the integration of gastronomy in the creative place-making process. The study is based on the interviews with the organizers of five gastronomy events: a cooking workshop, a gas- tronomy festival, a series of gastronomy events at museums, a gastronomy theatre performance and an intimate dinner event. The contextual analysis shows that gastronomy events can contribute to five impor- tant features defining quality of place: diversity, liveliness, innovativeness, creativity and openness/tolerance. The final phase of our study brings comparison with findings in art-based place-making studies and dis- cusses on diversity, integration in development policies and replicability potential of analyzed gastronomy events. KEY WORDS: creative place-making, food, events, art, community building, quality of place, urban geog- raphy Gastronomija kot družbeni katalizator v procesu ustvarjanja prostora POVZETEK: Članek preučuje vključevanje gastronomije v procese ustvarjanja prostora (place-making). Študija temelji na intervjujih z organizatorji petih gastronomskih dogodkov: kuharske delavnice, gas- tronomskega festivala, niza gastronomskih dogodkov v muzejih, predstave gastronomskega gledališča in intimne večerje. Analiza konteksta kaže, da lahko gastronomski dogodki prispevajo k petim pomembnim značilnostim, ki opredeljujejo kakovost prostora: raznolikost, živahnost, inovativnost, ustvarjalnost in odprtost/strpnost. Zadnja faza naše študije prinaša primerjavo z ugotovitvami v umetnostno naravnanih študijah in razpravlja o raznolikosti, vključevanju v razvojne politike in možnosti ponovljivosti analiziranih gastronomskih dogodkov. KLJUČNE BESEDE: ustvarjanje prostora, hrana, dogodki, umetnost, razvoj skupnosti, kakovost prostora, urbana geografija The paper was submitted for publication on December 24 th , 2020. Uredništvo je prejelo prispevek 24. decembra 2020. 1 Research Centre of the Slovenian Academy of Sciences and Arts, Anton Melik Geographical Institute, Ljubljana, Slovenia nika.razpotnik@zrc-sazu.si (https://orcid.org/0000-0003-3584-8426) 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 186 1 Introduction Gastronomy is not a new topic in place-based theory. It has been widely studied before, but mostly in the context of tourism: as event tourism (Everett 2012; Lew 2017), experience tourism (Richards 2002; Richards 2012; Andersson, Mossberg and Therkelsen 2017; Williams, Yuan and Williams 2018) and heritage tourism (Bessiere 2013; Rinaldi 2017; Topole in Pipan 2020). As local and authentic, or imported and »transplanted« (Lau and Li 2019), gastronomy was recognized for its place-branding potential rather than its place-mak- ing implications. In their analyses, scholars were focused mainly on the reactions of the visitors, their satisfaction with culinary experiences and the feeling of authenticity (Wijaya et al. 2013, Bryce et al. 2015; Kumer et al. 2019; Topole et al. 2021). It was also important to understand how the local communities identify with the current culinary tourism offer (Tsai and Wang 2017) and how this affects the experiential value of the place and the success of the place-branding policies, which integrate gastronomy as one of the unique cul- tural assets each area has to offer. The overview of research dedicated to creative place-making reveals the dominating focus on art and its different manifestations (performances, events and centers), which are recognized as one of the most evident economic and social catalysts in the community (Rota and Salone 2014; Rembeza 2016). However, can gastronomy, food and cooking play this role as well? Answering this question requires a deeper under- standing of gastronomy and food as vectors of social inclusion and participation of community members, which exceeds the scope of direct economic benefits such as through tourism. The goal of this paper is to start filling this gap. 2 Theoretical grounds for the study 2.1 Creative place-making Creative place-making is a contemporary form of place-making, increasingly focusing on decentralized actions and initiatives, which substitute for or at least complement more traditional approaches, such as establishing cultural and art centers in neighborhoods (Markusen and Gadwa 2010; Boichot 2014). In cre- ative place-making the social character of the neighborhood becomes as important as its physical character, the process of engaging the community is as crucial as the final outcome – for example, art performances, exhibitions or murals (Rembeza 2016). Creative place-making can be strategic, planned and formalized (Markusen and Gadwa 2010) or it can be unconventional, bottom-up and even coincidental (Rota and Salone 2014). It is the »creativity« that is at the heart of its definition, but views on this also differ. Some authors argue that the creative process can only be artist-driven, or at least that local arts and culture should be activated, whereas for others every- thing involving humans is creative in its essence (Salzman and Y erace 2018). However, who are the »humans involved« and who represents community when talking about creative place-making? Schneekloth and Shibley (2000) explain that place-making is not just about the relationship of peo- ple to their places; it also creates relationships among people in the place. These relationships are the backbone of the social capital that can emerge in communities and among them. Townley et al. (2011) distinguish two types of social capital that develop as a product of the creative place-making process. The first one is bonding capital, which is manifested in social and emotional ties within a homogeneous group, creating a sense of identity and belonging. The second one is bridging capital, allowing the creation of links between groups, which is crucial for the creation of open societies such as those that welcome tourists, migrants, refugees, exchange student, pilgrims and others among themselves. Following these findings, it can be con- cluded that a place-making community cannot be limited only to the people that have grown up, lived and worked in a neighborhood, despite the fact that they are often proclaimed as being the first rightful bene- ficiaries (Thomas, Pate and Ranson 2015). Kullberg et al. (2010) agree that places are defined by both residents and outsiders. The potential of creative place-making to augment social capital is even more evident in urban neighborhoods, where it can replace the bonding role of disappearing traditional associations (Dumont 2005), which are more typical and enduring in rural areas (Salzman and Y erace 2018). Acta geographica Slovenica, 61-1, 2021 187 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 187 Nika Razpotnik Visković, Gastronomy as a social catalyst in the creative place-making process 188 2.2 Role of art in creative place-making Unarguably, the most recognized and the most studied medium of creative place-making is art, which has different functions in forming places (Kwon 2002): art in a public space, art as a public space and art in the public interest. It is the third function that is in our focus because it accentuates the engagement of art in social issues rather than in the built environment: its ability to empower individuals, to induce change in areas in crisis (Puleo 2014), to influence the true vitality of a place and to create dialog with marginal- ized social groups (Thomas, Pate and Ranson 2015; Rembeza 2016). In this process, art is becoming an economic catalyst, encouraging innovation and collective actions (Thomas, Pate and Ranson 2015), and also a social catalyst (Markusen and Gadwa 2010; Kaplan 2015; Pavluković, Stankov and Arsenović 2020), creating not only a feeling of connection across diversity (Kim and Miyamoto 2013) but also affecting the quality of life in communities and improving public health, the (sense of) safety and the liveability of a place (Thomas, Pate and Ranson 2015). For Jorgensen (2015), an artist can be an »interlocutor for social change,« and for Markusen and Gadwa (2010) also a substantial contributor to the ascent of the cultural industry. It is due to its catalytic potential that art is often integrated in urban revitalization programs through ini- tiatives on various scales – from flagship, prestige and internationally renowned projects to smaller communal revitalization initiatives (Hall and Robertson 2001; Dragićević et al. 2015; Rembeza 2016). Gastronomy and food have been recognized as catalysts as well: catalysts for improved cultural understanding (Santich 2007) and economic development, especially tourism (van Westering 1999), the food industry (Richards 2002) and the creative industry (Hurtado Justiniano et al. 2018). Therefore, research approaches used to understand the role of art in creative place-making can make a significant contribution to expanding the study also on the food and gastronomy. 2.3 Formal vs. informal initiatives An institutional framework and support are not prerequisites for creative place-making (Salzman and Y erace 2018). Studies of unconventional, bottom-up and unplanned initiatives (events, street parties, etc.) show that they too can be linked to a large spectrum of place-based implications: economic, social, cultural, polit- ical and ethical (Rota and Salone 2014). They exhibit a higher level of commitment, identification and participation of community members and an inclination toward experimentation, including replicating and readapting practices from elsewhere (Stevenson 2020). They offer not only aesthetic enjoyment (linked to art), but also entertainment in encountering other people, conviviality, and enjoying food and drinks (Crozat and Fournier 2005; Stevenson 2019), all of them being important drivers of sensing the commu- nity and sensing the place (McCunn and Gifford 2018). 2.4 Gastronomy in human geography studies The first studies addressing the role of gastronomy in urban space date back in 1950s. Since then, we can follow constant development of this research field, formulated around four groups of approaches: spatially oriented theories, behavioral theories, non-spatially oriented theories and theories concerning urban gov- ernance (Figure 1; for details see Kowalczyk 2020). Contemporary gastronomy research is focusing mainly on its non-spatial dimension, especially the economic value. Gastronomy has gained importance with the rise of experience economy, which »sug- gests that businesses must create memorable events for their customers, and that memory itself becomes the product i.e., the experience« (Pine and Gilmore 1998, 102). The model is based on four components that induce the experience: entertainment, education, aesthetics and escapism (Richards 2014). Creating experiences has become main development orientation in gastronomy tourism. We are witnessing the food- ification process – drastic transformation of functions, mainly in urban spaces, in order to increase the sale and consumption of food for the purpose of tourism (Bell and Binnie 2005; Loda, Bonati and Puttilli 2020). Foodification can lead not only to regeneration of place, but even further – in gentrification of neighbor- hoods and overtourism (Zukin 2008; Loda, Bonati and Puttilli 2020). Due to its strong economic potential and cultural significance for the community, gastronomy has impor- tant role in planning and governance projects. These can include place-making activities, which reflect 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 188 the physical and social character of a neighborhood (Lugosi and Lugosi 2008); cultural mapping, which serves the purpose of the conservation/protection of cultural diversity (du Randa et al. 2016); or festval- isation, which aims to increase the attractiveness of the city, for both the residents and visitors (Cudny 2016). All mentioned activities are leaning on the creativity potential of the gastronomy (Kowalczyk 2020). Florida (2005), the author of the creative city concept, recognises the gastronomy as an important ameni- ty, that attracts the members of creative class to become either inhabitants or visitors in the city and represents important part of their lifestyle. Dimitrovski and Crespi Vallbona (2018) call this process a cultural con- sumption, which makes cities attractive according to the perceived quality of life and lifestyle led in them. Florida’s concept is criticised for being too narrow since it considers only creative, even elite social class, while it underestimates the innovative businesses (Moretti 2012), doesn’t acknowledge the class of deprived, poor, and »non-creative« ones and promotes instrumentalization of the culture (d’Ovidio and Rodríguez Morató 2017). However, the role of gastronomy in cities remain unquestionable: through eating establishments and culinary events it creates places of social concentration, affects the city’s economy and is important feature of the quality of place (Kowalczyk 2020). The quality of place consists of those characteristics of a community or territory that make it differ- ent from other places and attractive as an area to live in, work in, and/or visit. Reilly and Renski (2008, 14) define it as »community’s environment, civic traditions, cultural amenities, and recreational opportuni- ties«. In order to measure the quality of place, some authors combine indicators of several factors of quality of place into a single index e.g creativity index (Florida 2005) or investigate different aspects of quality of place individually and comparatively (Reilly and Renski 2008; Bahar Durmaz 2012). The concept of qual- ity of place served as a framework for identifying and exploring the place-making implication of gastronomy events presented in this paper. 3 Methods This study is based on in-depth semi-structured interviews with organizers of five different gastronomy events: a cooking workshop, a gastronomy festival, a series of gastronomy events at museums, a gastronomy theatre performance and an intimate dinner. While the results from a small sample may not fully relate to a wider population of gastronomy events it was deemed that they would provide valuable insight to the Acta geographica Slovenica, 61-1, 2021 189 focusing on spatial patterns of the distribution of gastronomy I. II. IV. III. SP ATIALLY ORIENTED THEORIES BEHAVIORAL THEORIES emphasizing that locational decisions are affected by the subjectivity of decison–maker NON–SP ATIALLY ORIENTED THEORIES THEORIES CONCERNING URBAN PLANNING AND GOVERNANCE food is not only basic physiological need, but also element of culture and activity with economic dimension focus on different groups of space users; space is often only a background for social and economic processes Figure 1: Development of gastronomy related concepts in urban studies (adapted by Kowalczyk 2020). 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 189 Nika Razpotnik Visković, Gastronomy as a social catalyst in the creative place-making process explored issues. In order to ensure variance, events were selected considering the territorial level (neigh- borhood, city, network of locations, etc.), who the initiator is, link to public programs, the complexity of the organization and the actors involved. Three interviews were carried out in Paris, one in Angoulême and one via a video call. However, the locations of the interviews do not indicate the locations of the events themselves (see Table 1, Figure 2). Information about the frequency, status and location of the events cor- responds to their status at the time of the interviews – April 2019. Interview topics were organized in a way which would enable us to firstly, gather facts about the con- tent and development of the event, people engaged in organization and the participating public and, secondly, collect the information indicating the role of food and gastronomy in the event, its place-making poten- tial and the challenges organizers faced. Interviewees allowed us to audio record the conversation and provided also the supporting materials for the analyses: reports, photographs and collections of press clippings. The languages of the interviews were English or French, depending on the preference of the respondent. In solving the methodological dilemma how to explore the place-making implication, we leaned on key elements and features of quality of place identified in place-making literature, which we adapted for the analyses of the gastronomy events (Table 2). They served as contextual framework for content analysis. 190 Table 1: Selected gastronomy events for the study. Event name Launch Type of Frequency Status Event Territorial year event (at interview time) (at interview time) location level Rhythm & Cook 2018 Cooking workshop Monthly Ongoing Paris, France Neighborhood Les Gastronomades 1995 Gastronomy festival Yearly Ongoing Angoulême, France City A Place at the 2018 Series of gastronomy Series of events Finished 22 royal residences Network of Royal Table events in the in 2018 across Europe locations museums Sonomaton 2016 Gastronomy theater On program Ongoing Rennes (France); Network of Tanger (Maroco); locations Sibiu (Romania) Ecosistema 2017 intimate dinner Occasional in 2017 in quiescence Paris (France); Bari, Neighborhood and 2018 Taranto, Lecce (all italy) Table 2: Selected elements and indicators of quality of place. Element indicators described in place-making studies (Florida 2002; indicators adapted to gastronomy events Gertler 2004; Trip 2007; Bahar Durmaz 2012; Evans 2009) Diversity • Functional diversity • Diversity of uses of space • Distinctive neighbourhoods • Diversity of the content and themes, engaged actors • Sufficient density Liveliness • Cultural and musical events • Revitalisation and inclusion of local community • Live performance venues per capita • Communication • interactivity • Voluntarism innovativeness • Patents per capita • introduction of innovative gastronomy events • Relative percentage of high-tech output • Combination of different activities Creativity • Percentage of artistically creative people • inclusion of different activities • introduction of new themes Tolerance, • Relative percentage of foreign-born people • inclusion of different social groups openness • Cultural exchange • Behavioural change 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 190 Acta geographica Slovenica, 61-1, 2021 191 The findings were structured around these themes with detailed descriptions of examples from each study case. At the end of the result chapter we made a synthesis and presented it in Table 3. 4 Study cases 4.1 Rhythm & Cook This monthly workshop in the 14 th arrondissement in Paris was launched in 2018 by six students of Cultural mediation studies. The initiative started as a student project with one common objective: to work on inte- gration of refugees in their hosting community. They wanted to create an event where people of the neighborhood (local residents and refugees) could engage spontaneously in cooking and making music. 4.2 Les Gastronomades This yearly event dedicated to gastronomy takes place in Angoulême every last weekend in November. At the beginning, in 1995, it was intended mainly to support gastronomy publishing, but eventually it start- ed to promote agricultural products and addressed the public more directly with show-cooking and cooking workshops. Over 25 years, the event expanded spatially by engaging the entire city of Angoulême. 4.3 A Place at the Royal Table This series of events focusing on food culture and culinary traditions took place in several locations across Europe: at 22 royal residences, which are members of the Network of European Royal Residences (Figure 2). The project was initiated to celebrate the European Y ear of Cultural Heritage in 2018 with an inventive and flexible concept. Each participating residence was free to design its own events in line with the finan- cial and human resources available. 4.4 Sonomaton Compagnie Mirelaridaine is a culinary theatre from Rennes and Sonomaton was one of the theatre’s pro- jects (the organizers called it a »tool«), launched in 2016. It took place in two phases. The first phase (the survey) consisted of interviewing the residents of cities of Tangier (Marocco) and Sibiu (Romunia) about their culinary heritage, stories and memories. The second phase (the staging) was creating a show in a the- atre with a native artist from the country of the interviews and active inclusion of spectators. 4.5 Ecosistema Ecosistema was a series of four events (i.e., dinners), where participants were engaged in exchanging food among themselves, and where they fed each other. Two of the events, the first in Bari and the last in Paris, were held in a private space with invited guests, and the other two dinners in Taranto and Lecce were held in an open space and were accessible to the public. 5 Results Exploratory analysis of the interviews revealed how selected gastronomy events addressed five different place-making elements (diversity, liveliness, innovativeness, creativity and tolerance/openness). In the descrip- tion of the results we use initials of the events: Rhythm & Cook = R&C, Les Gastronomades = G, A Place at the Royal Table = PRT, Sonomaton = S, Ecosistema = E. Figure 2: Locations of selected gastronomy events.p p. 192 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 191 Nika Razpotnik Visković, Gastronomy as a social catalyst in the creative place-making process 192 Map by: Nika Razpotnik Visković Source: Natural Earth data © ZRC SAZU, Anton Melik Geographical Institute Rhythm & Cook Les Gastronomades A Place at the Royal Table Sonomaton Ecosistema 0 250 500 750 km Legend Turkey Ukraine Moldova Romania Bulgaria North Macedonia Greece Albania Malta Tunisia Libya Algeria W . Sahara Morocco Spain Portugal United Kingdom Ireland France Andorra Monaco Switzerland Luxembourg Belgium Germany Netherlands Denmark Norway Sweden Finland Estonia Latvia Lithuania Belarus Russia Poland Czech Rep. Austria Slovenia Croatia Italy Bosnia and Herz. Serbia Montenegro Hungary Slovakia 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 192 5.1 Diversity In case of two events (R&C, G) we observed the multi-purpose use of the public spaces where events are taking place. R&C was organized in a collective café, which plays an important role in the community. The café is located on a small square surrounded by residential-commercial buildings, which serves also as a meeting point for local inhabitants and playground for children. It’s especially busy on Sundays (the usual time of the workshops). Café building is made of glass, so it is possible to see inside, observe the activities and decide to enter. R&C workshop were thus attracting attention of people living in the neigh- borhood and passers-by. The main venue of G is the exposition area L ’ espace Carat in the northeast part of the city Angoulême, but there are many other secondary locations, mostly markets scattered around the city and municipal halls in the mainly disadvantaged neighborhoods. Diversity in the content of the event was accentuated in two cases (R&C, PRT). During the R&C work- shops, participants from Sudan, Afghanistan, Maghreb and the neighborhood created a variety of simple dishes mainly with the use of different spices or condiments. The process of engaging in the workshop was open and creative; it was possible to make traditional dishes or experiment with new recipes, but in a het- erogeneous group of people that wanted to take part. In case of PRT developing a program linked to food was an opportunity for network members to work on the history of each residence and common European history, but from different perspectives which resulted in more than 100 unique sub-events and activities. 5.2 Liveliness Contribution to liveliness, vitality and dynamism is one of the strongest place-making implications of our selected cases. Two interviewees (R&C, S) pointed out the universal value of cooking as means of com- munication – cooking allows exchanges among people without them having to speak the same language, and it thus creates sense of equality. Additional dimension of liveliness that we’ve identified is inclusion of local inhabitants. R&C mobilized people from neighborhood, who started to volunteer and became engaged in preparing the workshops them- selves. We also shouldn’t overlook the contribution of local grocery and market vendors, who supported the project by donating their unsold products in generous quantities. Among our selected events, G and PRT attracted mostly tourists, but they dedicated part of the program explicitly to local community. Royal residences are cultural, aesthetic, historic and consequently tourist hotspots, often located in prestigious districts. However, one of the PRT objectives was to offer something new to the local community, espe- cially local visitors with annual passes, already familiar with permanent museum collections. To this end, the Palace of Versailles, for example, held thematic visits in the gardens dedicated to pineapples for local people with an interest in botany and vegetable gardening. In case of G, part of activities too is targeted exclu- sively at local inhabitants. One of them are cooking workshops taking place in disadvantaged neighborhoods, which are dedicated to raising awareness about the benefits of home cooking with local products. Another such initiative is joint local endorsement of annual menu gastronomad which is cooked and served in all city schools, retirement homes, hospitals and at businesses with their own cafeterias. The festival activi- ties are not limited to the formal three-day weekend program in dedicated locations; they extend beyond it in the temporal and spatial sense. Creative place-making initiatives are often integrated in urban revitalization programs and this aspect was mentioned in the interview with the organizer of E. In Paris edition, event took place in a former indus- trial (coal) area in the southern suburbs that nowadays host music and other artistic events as part of urban revitalization strategy. In Lecce the dinner was held as the first in a series of events at the opening of the local cultural center. The location of the event was a former parking lot that was planned to become a gar- den – the asphalt had already been torn up, there was no light or electricity and the scenery was very modest and rough. Urban transformation was in progress, so the location of the event gave a strong signal to the community about the change happening in the place. 5.3 Innovativeness Analysis of the interviews show that combining traditional and innovative gastronomy elements emerged in all selected events, either through experimenting with new recipes, introducing unconventional practices, Acta geographica Slovenica, 61-1, 2021 193 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 193 Nika Razpotnik Visković, Gastronomy as a social catalyst in the creative place-making process combining different technologies or engagement through social media. In this section we’re pointing out the elements of innovativeness which were perceived and characterized as such by organizers of the events them- selves. The S was designed as a project which would join the tradition, heritage, habits and social norms with novelty and innovation. Our interviewee explained that they started with collecting the testimonies about culinary heritage and based on that proposed an »unexpected spectacle with innovative engagement of the spectators«. In the case of PRT organizer accentuated that food, cuisine and gastronomy were rarely presented in the museum collections. For some members of the network, this was uncharted territory and an additional reason to participate. What was also innovative was encouraging active participation of the public in tra- ditionally more »watch and listen« environment of historical museums (e.g., a competition for collecting recipes as memories of a childhood in Prussian Palaces and Gardens Foundation Berlin-Brandenburg, Germany or virtual photo competitions held at the network level). In 25 years, G festival havs been always following latest trends in gastronomy and looking for innov- ative approaches to present them to public. To this end they have placed chefs in front of an audience, on the cooking stage, promoted the unconventional uses of traditional products, and diversified the program by introducing new accompanying activities, mainly artistic performances and projects with communi- ty (menu gastronomad; cooking competition of grandparent-grandchild pairs; workshops in disadvantaged communities). 5.4 Creativity In our study cases, creativity is primarily exhibited through the inclusion of artistic activities on the pro- gram. S, for example, is in its core also an artistic project (»the art of five senses«), creating theatre pieces based on field exploration in different countries. Music is important feature of R&C workshops, where in addition to cooking participants also perform together in improvised jam sessions. Organisers of the G festival are mixing the art of cooking with other genres of art such as music, comics, photography or plas- tic arts. Event is rooted in wider cultural movement of the city of Angoulême, which is known for its lively festival activities. It hosts several prominent festivals throughout the year: International Comics Festival in January, the Musiques Métisses festival in May, the Francophone Film Festival in August, the Piano en Valoi festival in October and Les Gastronomades in November. Accompanying artistic program was stat- ed to be important feature also in E and numerous PRT events. 5.5 Tolerance and openness In observed gastronomy events, contribution to the tolerance and openness of the place is threefold: inclu- sion of different social groups, intergenerational exchange and personal enrichment. In R&C workshops the main target audience were local residents in 14 th arrondissement in Paris and the refugees living there. Main objective of the organizers was helping refugees to integrate in their host- ing community and diminishing stigmatization they are subjected to. The event was advertised on the social media platforms of three organizations involved with refugees and migrants: SINGA Paris, the InFLÉchir Association and the Bureau d’ Accueil et d’ Accompagnement des Migrants. Working with unprivileged social groups was pointed out also in case of G and S. Enhancing intergenerational solidarity and exchange is one of the horizontal objectives of G, carried out through different activities for elder people and children e.g., a cooking competition of grandparent- grandchild pairs, and schoolchildren serving meals to the elderly in retirement homes in Angoulême. Beside learning about other cultures and understanding the generational differences, our studied events put into test also attachment to the personal habits and behavioral patterns. The important component of the E project was thus to challenge existing habits that people have developed around food and feed- ing. At each event, the participants needed to follow three rules: they had to feed one another, part of the food needed to be fed with the hands and, in order to be able to do this, the participants needed to wash each other’s hands before. An interlocutor shared his observations about the participants’ reactions: »There is something ritualistic in washing someone else’s hands. The participants started to reflect on what it means 194 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 194 to give food to other people. You become like a child, or like an older person; you need care and you do it with care.« 5.6 Summary of the analysis of place-making features of gastronomy events and its limitations After detailed analysis of different place-making implications that gastronomy events can have in their respective communities, we prepared the overview table, showing also whether event is a top-down or bot- tom-up initiative and which type of social capital it activates. Adaptation of quality place indicators and their use for the purpose of our analysis turned out to be challenging when making distinction between diversity, creativity and liveliness, and distinction between innovativeness and creativity (the need to be creative in order to innovate; Edwards-Schachter et al. 2015), but despite this we managed to show that gastronomy events exceed their economic potential (when includ- ed in tourism offer of the territory), and carry strong potential also for development of local community and make place attractive to live and work in. Acta geographica Slovenica, 61-1, 2021 195 Table 3: Overview of place-making implications in analyzed gastronomy events. Rhythm & Cook Les Gastronomades A Place at the Sonomaton Ecosistema Royal Table Type of event according to • Unconventional, • Conventional, • Conventional, • Unconventional, • Unconventional, Markusen and Gadwa (2010); bottom- up top-down top-down bottom-up bottom- up Rota and Salone (2014) Activation of social capital • Bonding • Bonding • Bonding • Bonding • Bonding according to Townley et al. • Bridging • Bridging (2011) Diversity • Multi-purpose use • Multi-purpose use • Variety in the // of the public spaces of the public spaces content • Variety in the content Liveliness • Universal value of • Part of program • Part of program • Universal value of • Urban cooking as means dedicated to local dedicated to local cooking as means revitalization of communication community community of communication • inclusion of entire neighbourhood • Voluntarism innovativeness • Combining • Combining • Combining • Combining • Combining traditional traditional traditional traditional traditional and innovative and innovative and innovative and innovative and innovative gastronomy gastronomy gastronomy gastronomy gastronomy elements elements elements elements elements • Placing chefs in • Selection of topics front of an audience rarely presented • Combining cooking in museums with other activities Creativity • inclusion of artistic • inclusion of artistic • inclusion of artistic • inclusion of artistic • inclusion of artistic activities activities activities activities activities Tolerance, openness • inclusion of different • inclusion of different / • inclusion of different • Personal social groups social groups social groups enrichment • intergenerational exchange 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 195 Nika Razpotnik Visković, Gastronomy as a social catalyst in the creative place-making process The analysis of events confirms the complicity between art and gastronomy, both being identified as the important creative fields by UNESCO Creative city network initiative for promotion of creativity as a strategic factor for sustainable urban development (Duconseille and Saner 2020). 6 Discussion In this chapter, we address three aspects emerging from comparison of the gastronomy-based and art-based place-making implications: diversity of initiatives, integration in development policies and the question of replicability. In parallel with art studies (Rota and Salone 2014; Rembeza 2016), gastronomy initiatives with a place- making impact can be diverse as well. In the five study cases the different spatial levels of the actions were observed: from one neighborhood or one city to the group of locations (either random pop-up locations or already established network of sites). Knowing more about the organizers reveals additional aspect of diversity: in the cases at hand, the initiators are a group of students, a journalist, an interest professional network and artists. They initiated the food events with either completely volunteer or completely finan- cially compensated engagement. Different research findings in previous place-making studies showed that there is no single definition of the community (Thomas, Pate and Ranson 2015; Kullberg et al. 2010), which our study can confirm as well. Similarly to the findings of Salzman and Y erace (2018), we also observed that in more intimate and small-scale events the connection between participants and their reactions to the event are stronger (Rhythm & Cook, Ecosistema and Sonomaton). Part of our gastronomy events show compliance with the existing public policies and institutional frame- work in several forms (Šmid Hribar, Razpotnik Visković in Bole 2021): through inclusion in event programming and direct public financial support (Les Gastronomades, Sonomaton) or financing through projects/programs (A Place at the Royal Table). The other two (Rhythm & Cook and Ecosistema) on the other hand indicate that institutional framework and support are not prerequisites for creative place-mak- ing (Salzman and Y erace 2018). Both events were spontaneous, based on volunteer engagement of the organizers and with cost-free entrance for participants. Interestingly, both events were recognized also as potentially sellable products, i.e., for team-building activities. This leads us to the next aspect of our cross- cutting analysis: the question of replicability and transferability of different gastronomy event concepts. Salzman and Y erace (2018) argue that creative place-making must be authentic for the community, and therefore the transfer of successful projects from the original place to another one is paradoxical. In contrast, some of our study cases demonstrate that replicability of the events in different locations (and different communities) is possible, with proper adaptation to changed circumstances (the audience, coop- erating partners, expectations and needs of the community, level of openness). For example, the Rhythm & Cook workshops were initially held in the 14 th arrondissement in Paris. After the success in their com- munity, the cultural center in the commune of Saint-Ouen-sur-Seine (in the northern suburbs of Paris) sought to organize the same format of the event for their neighborhood, with the same purpose. Ecosistema was also presented in several locations, and each addition demanded adaptation to the physical conditions of the place (a closed space, port or former parking lot under reconstruction), the guests (either invited or coincidental passers-by) or adapting the menu to the selection of local producers. However, the replic- ability of the royal palaces’ project A Place at the Royal Table in other locations would be more challenging: first, because of the context given by the European Y ear of Cultural Heritage and, second, because of the crucial role played by the management of the network in establishing the framework for defining the con- tent of the activity and coordinating the entire process from the beginning to the end. Our examples thus indicate that some types of gastronomy events (in our cases those are the unconventional events) are more transferable than others (conventional one), and that integration in a broader context, namely policy or public financing, can weaken their replicability potential. 7 Conclusion The analyzed study cases in this paper demonstrate that gastronomy events can improve the quality of place and can play a significant role of the social catalyst in the community. They also indicate that places are 196 61-1-special issue_acta49-1.qxd 28.7.2021 8:11 Page 196 not only »sceneries« of social interaction and community-building efforts, but also an integral element of these processes. The limited number of studied gastronomy events don’t allow us to draw generalized con- clusions. Despite that, our analysis can provide valuable insight in place-making potential of gastronomy events beyond the scope of the tourism for urban planning and governance. 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