IGCAT aims to identify, analyse and disseminate best practices in the development and convergence of gastronomy, arts, culture and creative tourism.
EASTERN GASTRODIPLOMATIC EFFORTS: CUISINE IN CULTURAL DIPLOMACY
Governments have recognized the value of gastrodiplomatic efforts, placing food as a priority in not only promoting a sense of national identity, but also stimulating exchange between cultures. Asian nations, such as Thailand, are pioneers in the use of cuisine in cultural diplomacy.
A CITY AND A REGION DEVELOP CULINARY AND CULTURAL DIVERSITY
The case of Ljubljana and Central Slovenia. Every dish is a bearer of information about the diversity of local and regional cultures, whether or not it is the product of a long tradition of cultural heritage. In the fields of culinary arts and gastronomy we have to support diversity.
THE ARTS KEY TO A FULL AND FULFILLING CULTURAL LIFE
Our encounter with the arts begins before we are born. Regardless of where we are born in the world, we are exposed to some of the most important aspects of the arts when we are still in the womb. This is true not only for language and the language arts, but also for music, literature, and other art forms.
CONGOLESE GASTRONOMY AND SUSTAINABLE DEVELOPMENT
Congo is a rich country not only for its subsoil, but also of its diverse and varied cultural heritage. This country has an ethnic multiplicity. It involves a cultural diversity which entails variability or a plurality of its culinary or gastronomical culture. This gastronomical plurality is an undeniable asset as well as a tourism opportunity and one that has the potential to generate employment.
GLOBALIZATION AND DIVERSITY – THE HEALTH RISKS
Glut, gluttony, obesity, unparalleled choice, wealth, health, poverty and hunger are some of the pressing challenges facing cultural leaders today. Without a unified approach to deal with world food problems we are unlikely to make much ground to address the enormous inequality in food resources.
A GENERAL OUT LINE OF THE ROLE OF GASTRONOMY IN DEVELOPMENT
Colombia is by its geographical location, an area of fertile soils that provide a variety of foods. Their fields are inhabited by rural populations who live mostly in the agricultural trade and who preserve cultural traditions vividly, maintaining the roots of the identity of the Colombian nation. The variety of regions within Colombia differ from each other, by their cultural traits that make them unique.
SUPPORTING LOCAL FARMS – SUPPORTING OUR FUTURE
Family farmers meet growing societal demands for quality and diversity of food. Their intrinsic value as a cultural asset is only vaguely understood and therefore awareness campaigns are needed to place a spotlight on the growing possibility of the extinction of family farms.
SUSTAINABLE TOURISM AND THE CIRCULAR ECONOMY
A circular economy is one in which resources are used efficiently to gain the most value from them. What is left over at the end of their life is recycled or reused so as to reduce waste. The aim is to try to combat some of the problems linked to over consumption, continuous growth and resource depletion.
THE LONG-TERM LEGACY OF THE EUROPEAN REGIONS OF GASTRONOMY
The European Region of Gastronomy Award aims to contribute to better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation.
SOCIAL INNOVATIONS: SIGN OF THE TIMES?
This paper introduces the concept of social innovations as a new economic and social development paradigm. The fallout of modern and postmodern capitalist economy had a strong impact on social changes which marked transmodernity. These changes are seen in the so called ‘social turn’ marked by new social values.
FOOD, ART AND TOURISM AS A BOOST FOR INNOVATION
Gastronomy is a key part of all cultures and nowadays plays an important role in tourism allowing visitors to access cultural and historical heritage. Food and wine museums, art exhibition in wineries, gastronomic events and festivals are some examples of more appealing products.
CONCERN FOR DIVERSITY IN A FREE-TRADE ZONE
The bilateral agreements that are currently being negotiated, will not only affect specific sectors (agriculture, industry, cultural products and services, tourism etc.) but also importantly set the legal framework for trade in the future.
REGIONAL SUPPORT SYSTEMS FOR ARTS ENTREPRENEURSHIP
Entrepreneurship in the arts and in local creative and food industries contribute to both economic growth and social life in a local territory. It is therefore important to set up a local support system in the short and in the long-term to help arts entrepreneurs to make their innovative ideas become a reality.
ART OF FOOD: TOURISM WITH THAINESS AND MULTI-STAKEHOLDER
This research aims to explore the linkages between agriculture, senses of place and how to create a pairing of food and local performing arts. Senses, stories and sophistication were all integrated into one plate. Thai food not only can increase the value of a destination, but also increase the value of local identity.
INNOVATIONS AS THE KEY OF SOLUTIONS DECREASING MALNUTRITION IN AFRICA
Orange fleshed sweet potatoes are readily available and affordable. As a food, there has not been much innovation with regard to what more can be created out of them. Therefore, CARL Group is keen to use this opportunity to increase the number of consumption options that can be obtained from sweet potatoes.
FEASTING ON CULTURES TO SOLVE OUR PROBLEMS AND ENRICH OUR LIVES
Our lives are incredibly enriched by our ability to tap into other cultures through their cuisines. While this is only a small part of these cultures, it is a very important part because most of us are exposed to other cultures through their cuisines before anything else.
ETHICAL, CREATIVE AND FOOD TOURISM – A SUSTAINABLE FUTURE?
With the rise of the independent traveller and the rise in food and creative tourism new opportunities are emerging to support food and culture diversity. As grass-roots consumer conscience takes hold there is a new drive towards sustainable and ethical tourism models.
NATIONAL IDENTITIES, NATIONAL EXCLUSIONS. THE CHILEAN CUISINE
There has been a tendency in the last 5-10 years to re- value what is called “traditional” Chilean cuisine. This tendency has become a reality thanks to a big transversal movement of people involved in the gastronomic scene: chefs, restauranteurs and journalists…
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