[trx_title type=»1″ style=»regular» align=»center»]Publicaciones de nuestros expertos[/trx_title]
[trx_quote style=»light»]IGCAT tiene como objetivo identificar, analizar y divulgar buenas prácticas de desarrollo y convergencia entre gastronomía, artes, cultura y turismo creativo.[/trx_quote]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]THE FUTURE OF ARTS EDUCATION[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by D. Paul Schafer[/trx_title]
D. Paul Schafer makes the case for a renovated and stronger role of the arts in contemporary education systems and encourages collaboration and mutual support between the arts and sciences, as the only possible solution to tackle current global challenges effectively.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2020/02/25-THE-FUTURE-OF-ARTS-EDUCATION-BROADEN-DEEPEN-DIVERSIFY-INTENSIFY.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]THE S PLAN[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Diane Dodd[/trx_title]
The S Plan warns about the risks of losing our biodiversity and the century-long traditions and practices related to it. While highlighting the urgency to capitalise on our unique food and cultural resources, Dr. Diane Dodd suggests how innovative and creative tourism experiences can contribute to local sustainable and inclusive development.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2019/07/24-THE-S-PLAN.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]THE AGE OF CULTURE – WHY, WHAT, AND HOW?[/trx_title][trx_video url=»https://youtu.be/UCNt1GEO_ao» ratio=»16:9″ autoplay=»off» image=»https://test-igcat2026.igcat.org/wp-content/uploads/2019/06/Screenshot-2019-06-13-at-10.53.52-1.png» width=»351″ height=»262″]
[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»44px»]by D. Paul Schafer[/trx_title]
In this article, IGCAT expert Paul Schafer explains how entering a cultural age is imperative if humanity is to come to grips with the complex and difficult problems encountered in the present age of economics. The key to dealing with these and other problems lies in adopting a holistic perception of culture and cultures …
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2019/06/THE-AGE-OF-CULTURE-WHY-WHAT-AND-HOW-CONFERENCE-IN-KYIV-UKRAINE-MAY-22-2019.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]LOCAL FOOD GIFT CHALLENGE – FRAMEWORK AND AIMS[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Fabrizia Toccoli[/trx_title]
In this article, IGCAT explains the rationale of the Local Food Gift Challenge, highlighting the vital role that local food gifts can play in shaping the image of the Regions of Gastronomy. Local producers are encouraged to re-think and re-design their food products to reflect the attributes that contemporary tourists look for.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2019/03/23-LOCAL-FOOD-GIFT-CHALLENGE-FRAMEWORK-AND-AIMS.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]YOUNG CHEF AWARD – ENHANCING SUSTAINABILITY[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Fabrizia Toccoli[/trx_title]
Building on the experience of three successful editions of the Young Chef Award, in this article IGCAT highlights the importance of enhancing sustainability in the project by encouraging Young Chefs to take action against two pressing global challenges: namely food waste and single-use plastics pollution.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2019/03/22-YOUNG-CHEF-AWARD-ENHANCING-SUSTAINABILITY.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]WESTERN & INDONESIAN GASTRONOMIC DIFFERENCES [/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»] by Indrakarona Ketaren[/trx_title]
In this short article, the idea of gastronomy takes on a different point of view from the Indonesian archipelago. Briefly touching on the introduction of gastronomy in the country’s perspective, it later develops its own definition from the people and each of their regional culture, which instills a unique pride and identity collectively known as Indonesia´s gastronomy today.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2019/03/21-WESTERN-INDONESIAN-GASTRONOMIC-DIFFERENCES.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]TRUMP IS NOT THE ONLY PROBLEM, SOLUTIONS FOR AN UNFAIR WORLD[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Joost Smiers[/trx_title]
In this short summary, IGCAT Expert Dr Joost Smiers presents an interesting and thought-provoking case for reworking how modern society deals with shifting political landscapes, social policy and dealing with large transnational companies.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» top=»51px» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2018/05/summary-solutions-for-an-unfair-world-joost-smiers.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]THE CASE FOR CULTURE[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by D. Paul Schafer[/trx_title]
In this short article, Paul Schafer eloquently sums up the history of the case for culture, the present situation, and directions for the future, and once more he goes right to the heart of the current challenges we face in making the case for culture and supporting cultural diversity.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/10/The-Case-for-Culture.doc.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]CATERING FOR THRILL-SEEKERS: NEW TRAVEL TRENDS [/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»] by Dr. Diane Dodd[/trx_title]
IGCAT developed the European Region of Gastronomy Award to celebrate and raise awareness of Europe’s rich food and culture. We believe that Europe’s regions have much to offer as they are the settings were landscape, agriculture, heritage, food, gastronomy…
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/06/Catering-for-thrillseekersnew-travel-trends-.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]NATIONAL IDENTITIES, NATIONAL EXCLUSIONS. THE CHILEAN CUISINE[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Valeria Campos[/trx_title]
There has been a tendency in the last 5-10 years to re- value what is called “traditional” Chilean cuisine. This tendency has become a reality thanks to a big transversal movement of people involved in the gastronomic scene: chefs, restauranteurs and journalists…
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» top=»17px» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/05/National-Identities-National-Exclusions.-The-case-of-Chilean-Cuisine-1.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]ETHICAL, CREATIVE AND FOOD TOURISM – A SUSTAINABLE FUTURE?[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Diane Dodd[/trx_title]
With the rise of the independent traveller and the rise in food and creative tourism new opportunities are emerging to support food and culture diversity. As grass-roots consumer conscience takes hold there is a new drive towards sustainable and ethical tourism models.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/03/ETHICAL-CREATIVE-AND-FOOD-TOURISM-A-SUSTAINABLE-FUTURE-.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]FEASTING ON CULTURES TO SOLVE OUR PROBLEMS AND ENRICH OUR LIVES[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by D. Paul Schafer[/trx_title]
Our lives are incredibly enriched by our ability to tap into other cultures through their cuisines. While this is only a small part of these cultures, it is a very important part because most of us are exposed to other cultures through their cuisines before anything else.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» top=»15px» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/03/FEASTING-ON-CULTURES-TO-SOLVE-OUR-PROBLEMS-AND-ENRICH-OUR-LIVES-.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]INNOVATIONS AS THE KEY OF SOLUTIONS DECREASING MALNUTRITION IN AFRICA[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Uwase Larissa[/trx_title]
Orange fleshed sweet potatoes are readily available and affordable. As a food, there has not been much innovation with regard to what more can be created out of them. Therefore, CARL Group is keen to use this opportunity to increase the number of consumption options that can be obtained from sweet potatoes.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» top=»10px» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/03/INNOVATIONS-AS-THE-KEY-OF-SOLUTIONS-DECREASING-MALNUTRITION-IN-AFRICA.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]ART OF FOOD: TOURISM WITH THAINESS AND MULTI-STAKEHOLDER[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Jutamas Wisansing[/trx_title]
This research aims to explore the linkages between agriculture, senses of place and how to create a pairing of food and local performing arts. Senses, stories and sophistication were all integrated into one plate. Thai food not only can increase the value of a destination, but also increase the value of local identity.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/03/MECHANISMS-FOR-THE-ART-OF-FOOD-TOURISM-WITH-THAINESS-AND-MULTI-STAKEHOLDER.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]REGIONAL SUPPORT SYSTEMS FOR ARTS ENTREPRENEURSHIP[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Lidia Varbanova[/trx_title]
Entrepreneurship in the arts and in local creative and food industries contribute to both economic growth and social life in a local territory. It is therefore important to set up a local support system in the short and in the long-term to help arts entrepreneurs to make their innovative ideas become a reality.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/03/REGIONAL-SUPPORT-SYSTEMS-FOR-ARTS-ENTREPRENEURSHIP-1.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]CONCERN FOR DIVERSITY IN A FREE-TRADE ZONE[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Diane Dodd and George Chatzinakos[/trx_title]
The bilateral agreements that are currently being negotiated, will not only affect specific sectors (agriculture, industry, cultural products and services, tourism etc.) but also importantly set the legal framework for trade in the future.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2018/10/CONCERN-FOR-DIVERSITY-IN-A-FREE-TRADE-ZONE.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]FOOD, ART AND TOURISM AS A BOOST FOR INNOVATION[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Prof. Roberta Garibaldi[/trx_title]
Gastronomy is a key part of all cultures and nowadays plays an important role in tourism allowing visitors to access cultural and historical heritage. Food and wine museums, art exhibition in wineries, gastronomic events and festivals are some examples of more appealing products.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2016/12/FOOD-ART-AND-TOURISM-AS-A-BOOST-FOR-INNOVATION-SUCCESSFUL-EXPERIENCES-FROM-ITALY.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]SOCIAL INNOVATIONS: SIGN OF THE TIMES? [/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Dr. Daniela Angelina Jelincic[/trx_title]
This paper introduces the concept of social innovations as a new economic and social development paradigm. The fallout of modern and postmodern capitalist economy had a strong impact on social changes which marked transmodernity. These changes are seen in the so called ‘social turn’ marked by new social values.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/05/SOCIAL-INNOVATIONS-SIGN-OF-THE-TIMES-.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]THE LONG-TERM LEGACY OF THE EUROPEAN REGIONS OF GASTRONOMY[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Jordi Vegas and Dr. Diane Dodd[/trx_title]
The European Region of Gastronomy Award aims to contribute to better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/05/THE-LONG-TERM-LEGACY-OF-THE-EUROPEAN-REGIONS-OF-GASTRONOMY.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]SUSTAINABLE TOURISM AND THE CIRCULAR ECONOMY[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Claire Brightley[/trx_title]
A circular economy is one in which resources are used efficiently to gain the most value from them. What is left over at the end of their life is recycled or reused so as to reduce waste. The aim is to try to combat some of the problems linked to over consumption, continuous growth and resource depletion.
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]SUPPORTING LOCAL FARMS – SUPPORTING OUR FUTURE [/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»] by Dr. Diane Dodd[/trx_title]
Family farmers meet growing societal demands for quality and diversity of food. Their intrinsic value as a cultural asset is only vaguely understood and therefore awareness campaigns are needed to place a spotlight on the growing possibility of the extinction of family farms.
[trx_button bgcolor=»default» type=»square» style=»filled» size=»small» icon=»none» bg_style=»custom» align=»center» link=»https://test-igcat2026.igcat.org/wp-content/uploads/2017/05/SUPPORTING-LOCAL-FARMS-–-SUPPORTING-OUR-FUTURE.pdf» popup=»no» target=»_blank»]DOWNLOAD[/trx_button]
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]A GENERAL OUT LINE OF THE ROLE OF GASTRONOMY IN DEVELOPMENT[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Laura Hernández Espinosa[/trx_title]
Colombia is by its geographical location, an area of fertile soils that provide a variety of foods. Their fields are inhabited by rural populations who live mostly in the agricultural trade and who preserve cultural traditions vividly, maintaining the roots of the identity of the Colombian nation.
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]GLOBALIZATION AND DIVERSITY – THE HEALTH RISKS[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by dr. Diane Dodd[/trx_title]
Glut, gluttony, obesity, unparalleled choice, wealth, health, poverty and hunger are some of the pressing challenges facing cultural leaders today. Without a unified approach to deal with world food problems we are unlikely to make much ground to address the enormous inequality in food resources.
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]CONGOLESE GASTRONOMY AND SUSTAINABLE DEVELOPMENT[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Louis-Marie Pandzou[/trx_title]
Congo is a rich country not only for its subsoil, but also of its diverse and varied cultural heritage. This country has an ethnic multiplicity. It involves a cultural diversity which entails variability or a plurality of its culinary or gastronomical culture.
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]THE ARTS KEY TO A FULL AND FULFILLING CULTURAL LIFE[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by D. Paul Schafer[/trx_title]
Our encounter with the arts begins before we are born. Regardless of where we are born in the world, we are exposed to some of the most important aspects of the arts when we are still in the womb. This is true not only for language and the language arts, but also for music, literature, and other art forms.
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[trx_title type=»3″ style=»regular» align=»left» bottom=»35px»]A CITY AND A REGION DEVELOP CULINARY AND CULTURAL DIVERSITY[/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»]by Prof. Janez Bogataj, PhD[/trx_title]
The case of Ljubljana and Central Slovenia. Every dish is a bearer of information about the diversity of local and regional cultures, whether or not it is the product of a long tradition of cultural heritage. In the fields of culinary arts and gastronomy we have to support diversity.
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[trx_title type=»3″ style=»regular» align=»left» bottom=»10px»]EASTERN GASTRODIPLOMATIC EFFORTS: CUISINE IN CULTURAL DIPLOMACY [/trx_title]
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[trx_title type=»5″ style=»regular» align=»left» font_size=»1em» font_weight=»400″ top=»8px»] by Tanja Strugar[/trx_title]
Governments have recognized the value of gastrodiplomatic efforts, placing food as a priority in not only promoting a sense of national identity, but also stimulating exchange between cultures. Asian nations, such as Thailand, are pioneers in the use of cuisine in cultural diplomacy.
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