DU Wiki > Ă„mnen - Subjects > Tourism studies > KG3012 > Seminar 2 Geography of the heritage > Group 1 > Food heritagisation

Food heritagisation

    Table of contents
    No headers

    Food has always been the basic necessity of human kind and consists of different aspects like dining experience, receipts and different ingredients. Heritage has been able to transform food into a product that reflects the national identity or regional specialties. Going back to the dining experience it can be seen as a motive to travel to a destinations such as China or Mexico to experience certain authentic gastronomy (Dallen and Amos, 2013).  These kind of tourism products are for everyone and can enhance the tourist experience and give value to a destination (Bessiere, 2013). The gastronomic heritage of a region comes from the history and is transferred through memories and stories. The heritage and traditions even inside a region can however differ from one family to another (Bessiere, 2013).

    The role of food heritagisation is to spread the word about gastronomic heritage of a destination or even the whole country. This can be done through promoting traditional culinary practices and adding value to already existing tourism products. However the local community has to be involved in the creation of gastronomy as a product and claim proud ownership of their traditional foods (Bessiere, 2013). The gastronomy of a certain region is a mix of intangible and tangible factors such as smell and taste but also the ingredients can be unique and only found in that specific area. The food heritagisation can be said to be a mixture of food heritage and promotion since it is used often in the marketing of a destination. Also people who live out of their home country have been said to keep their connection to their countries via food (Dallen and Amos, 2013). 


    BESSIERE, J. (2013) ‘Heritagisation’, a challenge for tourism promotion and regional development: an example of food heritage. Journal of Heritage Tourism. Vol. 8, No. 4, pp. 275–291.

    DALLEN, J.T. and AMOS, S.R. (2013) Understanding heritage cuisines and tourism: identity, image, authenticity, and change. Journal of Heritage Tourism. Vol. 8, Nos. 2–3, pp. 99–104.

    Written by Marianne Mokkala

    Files (0)


    Comments (2)

    Viewing 2 of 2 comments: view all
    Thank you Marianne to come up with the interesting topic. I appreciate how you discussed your topic in clear and precise way, also very well referenced. It is true that the local community or the owner of the cuisine should engage on the heritagisation of the food, also there is the initiative by UNESCO listing indigenous and cultural cuisines on the list of intangible cultural heritages.
    Best regards,
    Posted 18:25, 28 Nov 2014
    Thank you Yonas for your comment! I agree that the intangible culrural heritage is also very important both for the consumers and for the local communities. Some things cannot be bought but they have to be experienced.
    Posted 23:42, 28 Nov 2014
    Viewing 2 of 2 comments: view all
    You must login to post a comment.