Reflections on food and heritage from a cultural and tourism perspectiveF. Xavier Medina

Abstract

The aim of this article is to reflect critically on the intersections between food culture, heritage and tourism. Cultural heritage is alive, composedof select elements deemed to belong a particular culture at the expense of other elements, to serve particular interests. Although it is part of a socialcontract (it should be perceived by the majority of the population as their own), it is very often the establishment that proposes, promotes and/orrecognises heritage. Aspects of intangible cultural heritage such as food have only recently been recognised as such, legitimizing its importanceto our identities. Finally, cultural heritage is now considered a highly effective tourist resource, and the official recognition of “food culture”(production landscapes, food, dishes, wines and drinks, tourist routes, industries) is taking place in the context of tourism and its benefits for localdevelopment.