Gastronomy as a social catalyst in the creative place-making process

Keywords: creative place-making, food, events, art, community building, quality of place, urban geography

Abstract

This paper examines the integration of gastronomy in the creative place-making process. The study is based on the interviews with the organizers of five gastronomy events: a cooking workshop, a gastronomy festival, a series of gastronomy events at museums, a gastronomy theatre performance and an intimate dinner event. The contextual analysis shows that gastronomy events can contribute to five important features defining quality of place: diversity, liveliness, innovativeness, creativity and openness/tolerance. The final phase of our study brings comparison with findings in art-based place-making studies and discusses on diversity, integration in development policies and replicability potential of analyzed gastronomy events.

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References

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Published
2021-07-28
How to Cite
1.
Razpotnik ViskovićN. Gastronomy as a social catalyst in the creative place-making process. AGS [Internet]. 2021Jul.28 [cited 2021Sep.24];61(1):185–199. Available from: https://ojs.zrc-sazu.si/ags/article/view/9409
Section
Special issue: Gastronomy, territory and tourism