Razvoj gastronomskih praks v regiji Minho, Portugalska
DOI:
https://doi.org/10.3986/AGS.9370Ključne besede:
trajnost, gastronomija, zaščita, ohranjanje, prehrambne kulturePovzetek
V članku raziskujemo vlogo restavracij in kulinaričnih prireditev pri promociji lokalne in regionalne gastronomije v regiji Minho na severu Portugalske. Intervjuji z lastniki restavracij in organizatorji prireditev v tej pretežno podeželski regiji razkrivajo, da inovacije spodbuja predvsem spreminjanje okusa potrošnikov, hkrati pa jih omejujejo pričakovanja potrošnikov glede nizkih cen. Zaradi pomanjkanja človeških virov restavracije ohranjajo pretežno družinsko strukturo. Glavni namen inovacij je ustvarjanje prijetnega vzdušja, manj izrazit pa je poudarek na lokalno pridelanih sestavinah. Dolgoročno to lahko oslabi regionalno prehransko kulturo in njeno pristnost.
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Avtorske pravice (c) 2021 Carlos Fernandes, Greg Richards
To delo je licencirano pod Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 mednarodno licenco.
