How can you invent a novel cuisine and culinary heritage? The study explores how a group of organisational actors constructs and employs historical narratives to authenticate, legitimise and mobilise support for a new, local cuisine, claimed to be temporally anchored in an unspecified ancient past. Conducting an in-depth case study of a culinary movement based in Istanbul, Turkey, three forms of ambiguity are identified that enable the construction of a common culinary heritage.Continue reading “INVENTING CULINARY HERITAGE”
By Pia Nilsson and Mikaela Backman
The development of regions is determined by the knowledge and skills of people living there. Thus, it is in the interest of local policy makers to find location-specific attractors. New research shows that cultural heritage is one of these attractions.
By Jaime Ruiz-Gutiérrez
The creation and production of knowledge has been a monopole of industrialized economies. Their economic conditions are the guaranty to provide the better conditions to reach a privileged status. Generally, knowledge creation processes tend to have a predominant ethnocentric focus, in which so-called rich country or developed economy perspectives have prevailed. However, there are disciplinary subjects where the production of knowledge can be influenced not only by economic conditions but by cultural aspects as well. Arts management knowledge is a good example to support this proposition presented in the present post.