Promoting rural development through gastronomic Heritage: the case of the Cerda Artichoke in northwestern Sicily

IF 3.6 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Giusi Giamporcaro , Filippo Sgroi , Amparo Baviera-Puig , Federico Modica
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Abstract

In recent years, gastronomic tourism has emerged as a powerful driver of territorial enhancement, intertwining food, culture, and local development. This study explores the case of the Cerda Artichoke, an emblematic agri-food product of northwestern Sicily, by analyzing its symbolic value, economic role, and promotional strategies through qualitative research based on semi-structured interviews with producers, restaurateurs, and institutional representatives. The results highlight that the artichoke, although lacking formal certification, represents a strong element of community cohesion and territorial identity, reinforced by events such as the Artichoke Festival and traditional culinary practices. Nevertheless, structural challenges emerge, including a lack of supply chain organization, the absence of young farmers, and the need for integrated valorization strategies. The study proposes the construction of a relational short food supply chain and the activation of certification and territorial marketing pathways, with the aim of combining biodiversity conservation, sustainable development, and social innovation. Thus, the Cerda Artichoke is positioned not only as an agricultural product but as a living cultural heritage, contributing to place identity and enabling experiential rural tourism. This valorization fosters local development and enhances the social and economic resilience of rural communities.

Abstract Image

以美食遗产促进农村发展:以西西里岛西北部的赛尔达洋蓟为例
近年来,美食旅游已成为一个强大的推动领土,交织食物,文化和地方发展。本研究以西西里岛西北部的标志性农产品——赛尔达洋蓟为研究对象,通过对生产者、餐馆老板和机构代表的半结构化访谈,对其象征性价值、经济作用和推广策略进行定性研究。研究结果强调,虽然没有正式认证,但朝鲜蓟代表了社区凝聚力和领土认同的重要元素,朝鲜蓟节和传统烹饪习俗等活动加强了这一点。然而,结构性挑战出现了,包括缺乏供应链组织,缺乏年轻农民,以及需要综合定价战略。研究提出构建关系型短食品供应链,激活认证和地域营销途径,将生物多样性保护、可持续发展和社会创新相结合。因此,Cerda洋蓟不仅被定位为一种农产品,而且是一种活的文化遗产,有助于地方身份和实现体验式乡村旅游。这种增值促进了地方发展,增强了农村社区的社会和经济韧性。
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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