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La patrimonialisation des produits dits de terroir

Article

French

ID: <10.4000/aof.6772>·DOI: <10.4000/aof.6772>

Abstract

Today, the enhancement of food heritage concerns not only rural areas with cultural identities but also areas which seem « without quality » or « hollowed out». The enhancement of local products (produits de terroir) entails various processes such as festivals, art events, local gastronomy and sales outlets provided by local markets. These processes reveal just how complex the links with local places are. In fact, local product enhancement can result as much from rural activities (local players, rural policies) as urban ones (city people and city policies). Local products appear as a common denominator uniting, albeit occasionally, old residents, new residents or temporary residents of emerging territories. The present study considers this aspect of local products in the context of three examples from the Rhone-Alpes region in France.

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