22/11/2024
[Fr] Rapport d'activités 2019-2024
Ce rapport d’activités rend compte des nombreux projets portés par la Mission Val de Loire et ses partenaires sur une période de 6 années, période...
Taking stock of the Centre region’s gastronomic heritage
Published on 23 July 2008 - Updated 22 December 2010
Cet article date d'il y a plus de 16 ans
This inventory is part of the project to gain international recognition of French gastronomy from UNESCO, but is also designed, as Marie-Madeleine Mialot, Vice-President of the Centre region, puts it, “to boost our tourism economy”.
The Centre region aims to take stock
of its agro-food, craft and cultural riches, with the help of
specialist researchers from the
European Institute of Food History
and Cultures (IEHCA) at the
François
Rabelais
University
in
Tours
.
The IEHCA is behind the idea to
inscribe French gastronomy on the representative list of
intangible
cultural heritage, created by a 2003 convention, which should
not be confused with the
World Heritage
Convention of 1972. It is an idea which has also been adopted at
national level, with the creation of a project support mission
led by geographer Jean-Robert Pitte, a specialist in gastronomy
and former President of the Sorbonne.
Further information:
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