| 000 | 01414cam a2200217 4500500 | ||
|---|---|---|---|
| 005 | 20250112045740.0 | ||
| 041 | _afre | ||
| 042 | _adc | ||
| 100 | 1 | 0 |
_aBoutaud, Jean-Jacques _eauthor |
| 245 | 0 | 0 | _aInvention of the city |
| 260 | _c2015. | ||
| 500 | _a36 | ||
| 520 | _aThe gastronomic meal of the French was added to the Representative List of the Intangible Cultural Heritage of Humanity (UNESCO), in 2010. The creation of a Cité de la gastronomie is one of France’s commitments. After the selection process, not one but four cities were chosen in June 2013: Dijon, Lyon, Paris-Rungis, and Tours. Each one of them will have to present an identifying theme. More fundamentally, each of the cities will have to answer the question of gastronomic identity itself, in the relationship between preservation and innovation, consistency and perseverance. This structure avoids a sterile debate over identity and resituates the discourse of the cities, especially on institutional websites, in a broader context of development, where gastronomic identity can take on its full value. | ||
| 690 | _aUnesco | ||
| 690 | _aidentity | ||
| 690 | _agastronomic meal | ||
| 690 | _aICH | ||
| 690 | _aCité de la gastronomie | ||
| 786 | 0 | _nPolitiques de communication | o 5 | 2 | 2015-12-18 | p. 65-82 | 2271-068X | |
| 856 | 4 | 1 | _uhttps://shs.cairn.info/journal-politiques-de-communication-2015-2-page-65?lang=en |
| 999 |
_c195615 _d195615 |
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