Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

By C. Rinaldi. 2017

167 citations recorded by the source corpus.

Food and gastronomy (FG that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).

Subfields: Food Science, Plant Science, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/56714e0a83385f64371fd71a73c9db1722578767

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. V. Joukes
2. S. Rachão
3. C. Fernandes
4. Z. Breda

In Sociology and Political Science

1. V. Joukes
2. S. Rachão
3. C. Fernandes
4. Z. Breda

Citations in the corpus

• Food tourism and regional development: A systematic literature review (2019, background): “…they comprise food, place and tacit knowledge involved in the process of creation of typical products, therefore representing the site’s history (Rinaldi, 2017), “embedded in a conservationist ideology, using cultural-historical as well as geographical qualifiers of typicality” (Gyimóthy,…”