{"title":"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","authors":"Giusi Giamporcaro , Filippo Sgroi , Amparo Baviera-Puig , Federico Modica","doi":"10.1016/j.ijgfs.2025.101246","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101246"},"PeriodicalIF":3.6000,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Promoting rural development through gastronomic Heritage: the case of the Cerda Artichoke in northwestern Sicily\",\"authors\":\"Giusi Giamporcaro , Filippo Sgroi , Amparo Baviera-Puig , Federico Modica\",\"doi\":\"10.1016/j.ijgfs.2025.101246\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"41 \",\"pages\":\"Article 101246\"},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2025-07-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X25001477\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X25001477","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Promoting rural development through gastronomic Heritage: the case of the Cerda Artichoke in northwestern Sicily
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.
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.