La gastronomie comme patrimoine culturel. Valorisation d'un terroir: l'Ogliastra (Italie) et le Pays de Herve (Belgique)

peer reviewed ; The cultural heritage of our food production is very important for our present and future time. Gastronomy is a key to discover places where we find the identity of people, their culture, their traditions, their history. We must pay attention to this heritage and try to defend it, to saveguard and promote it for current and next generations all over the world. The organisation of a cultural project related to gastronomy, which concerns small regions, in this case Ogliastra (Sardinia - Italy) and the Pays de Herve (Wallonia - Belgium) can be applied to a large territory and to o... Mehr ...