The Everyday as Extraordinary: Revitalization, Religion, and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina, Italy

Giovine, Michael A. Di

doi:10.4324/9781315578781-6

Cited by 14 publications

(15 citation statements)

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“…Rural communities, however, are never passive actors, albeit extant studies tend to focus on the macro-structural forces of Chinese state and market in shaping heritage foods [3]. One should point out that heritage food differs from other forms of heritage in that it often originates from peasants'/smallholder farmers' everyday life, and is of close relevance to their livelihood and identity issues [3,36]. To this end, to examine on-the-ground actors' role in food heritagization and its effect on them, that is, a bottom-up approach to understanding food heritagization is of significance to understand how China's food heritagization may better contribute to the sustainability of rural tourism particularly, and rural communities generally.…”

Section: Food Heritagization and Sustainable Rural Tourism Developmentmentioning

confidence: 99%

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

2019

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A “cultural turn” from those early management focused studies to more wholesome and exploratory socio-cultural analysis of food with sociological approaches has emerged in more recent food tourism studies. In the Chinese tourism context, however, extant studies are mainly conducted with marketing approaches linked to management to analyze the role of (heritage) foods in tourist perception and experience, and destination marketing. This study thus seeks to understand the mechanism of food heritagization and its effect in Yuanjia Village, a renowned rural tourism destination featuring traditional delicacies in China’s Shaanxi Province. Data were collected via interviews and participant observations. The findings show that, led by local elites and monitored by a bottom-up regulatory system, locals use raw materials associated with being “local”, “traditional”, and “organic”, make food with traditional crafts, and present food in a nostalgic atmosphere for consumption. Traditional foods are reinvented/reproduced as edible exemplars of the culture and heritage of the Guanzhong area (central Shaanxi Plain), and as carriers of nostalgia for a rural past that satisfies the imaginations and needs of surrounding urbanite visitors. This, in turn, contributes to the sustainability of the village as a rural tourism destination, featuring industry convergence that fosters economic sustainability, as well as governance embedded in rurality to deal with tourism benefit distribution (i.e., cooperatives) and social problems (i.e., peasant school) that promotes social sustainability. This research contributes to the understanding of food heritagization from a bottom-up perspective as well as rural destination sustainability from a gastronomical perspective in China.

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Section: Food Heritagization and Sustainable Rural Tourism Developmentmentioning

confidence: 99%

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

2019

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“…). In Italy the taste, quality, safety, and histories of particular foods are highly valued (Black ; Counihan ; Di Giovine ; Grasseni ; Leitch ). At the same time, food production is highly regulated by provincial, regional, and national authorities, as well as by the European Union.…”

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confidence: 99%

Documenting subjects: Performativity and audit culture in food production in northern Italy

Cavanaugh

2016

American Ethnologist

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Linguistic labor in both verbal and documentary forms is essential to contemporary capitalist production, occurring across commodity‐chain processes and helping to produce particular neoliberal worker‐selves. In the case of food production, linguistic labor in the form of documentation is required at every stage of production to ensure food safety. These documents performatively constitute and effectively govern what they purport to depict. But they also exist in dynamic tension with moments of economic sociability, that is, consequential verbal interactions that permeate the production process. Such interactions may or may not be represented by the documents. In northern Italy the interplay between documents and sociability helps to produce notions like food safety and highlights the complex constraints and creativities that characterize modern food production. [documents, subjectivity, neoliberalism, audit culture, meat, food production, Italy] Il lavoro linguistico—sia nella forma verbale che in quella documentaria, che ha luogo nella catena produttiva e che contribuisce a generare specifici “lavoratori‐persone”, propri del neoliberalismo—è essenziale nella produzione capitalista contemporanea. Nel caso della produzione alimentare il lavoro linguistico, sotto forma di documentazione, è obbligatorio in tutte le fasi di produzione per assicurare la sicurezza alimentare. Questi documenti costituiscono performativamente quello che affermano di rappresentare e lo regolano efficacemente. Ma allo stesso tempo si trovano in un rapporto di tensione dinamica con i momenti di sociabilità economica, cioè, con le normali interazioni verbali che pervadono i processi di produzione. Queste interazioni possono o meno essere rappresentate dai documenti. Nel Nord d'Italia, il rapporto tra documenti e sociabilità aiuta a produrre nozioni come quella di sicurezza alimentare ed evidenzia i limiti e la creatività della produzione alimentare moderna. [documenti, soggettività, neoliberalismo, cultura dell'audit, carne, produzione alimentare, Italia]

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“…Traditional food is considered to have relatively high intrinsic quality due to its historical element [15]. It is traditional food that carries a trademark quality of eliciting strong emotion, experience, and sensation in the midst of the people in question, such that individuals are united in shared feeling to a collective experience joined with that of the past [16].…”

Section: Introductionmentioning

confidence: 99%

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

et al. 2019

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The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and sustainability in the midst of a modern, global era of business without the loss of authenticity value. Herein is revealed the application of true local culture amid commercialization and modernization, differentiating between the authenticity and that which is out-of-sorts with local identity. The controversy of contextualization, the discussion of what is necessary, and the commodification of traditional food, namely the traditional foods of Riau Malay, to respond to the demand of a global market, are areas of interest in this study, as well as how the traditional foods of Riau Malay may compete with excellence and sustainability in a global market while retaining its authenticity values. The methodology used in this research is qualitative phenomenological; the interviews were carried out from the informants who were cultural figures of Riau Malay, social figures, and business actors in the traditional Riau Malay food industry with resulting evidence that confirms the necessity of heritage value of traditional Riau Malay foods, commodification in the area of globalization, without necessitating any loss of authenticity elements. The cultural heritage of traditional Riau Malay foods is introduced in two different types, cake pastry and main course savory dishes, and divided into two categories, everyday cuisine and cuisine for ceremonies or rituals. Riau Malay natives have customs and culture involved in the preparation and processing; presentation and consumption of the food may also be seen in the efforts in preparing such a traditional menu. The findings of this study are expected to contribute to the literature and research interest in food culture.

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The Everyday as Extraordinary: Revitalization, Religion, and the Elevation of Cucina Casareccia to Heritage Cuisine in Pietrelcina, Italy

Cited by 14 publications

References 0 publications

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

Food Heritagization and Sustainable Rural Tourism Destination: The Case of China’s Yuanjia Village

Documenting subjects: Performativity and audit culture in food production in northern Italy

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

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