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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 16, 2013 - Issue 2
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Original Articles

Contested Origins

Food Heritage and the European Union's Quality Label Program

Gisela WelzGoethe University Frankfurt/MainView further author information
Pages 265-279 | Published online: 29 Apr 2015

Citations (16)

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Read on this site (3)

Bahar Aykan. (2016) The politics of intangible heritage and food fights in Western Asia. International Journal of Heritage Studies 22:10, pages 799-810.
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María de Miguel Molina, Blanca de Miguel Molina, Virginia Santamarina Campos & María del Val Segarra Oña. (2016) Intangible Heritage and Gastronomy: The Impact of UNESCO Gastronomy Elements. Journal of Culinary Science & Technology 14:4, pages 293-310.
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Anna Mann. (2015) Which Context Matters?. Food, Culture & Society 18:3, pages 399-417.
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Articles from other publishers (13)

Emin Arslan, Hakan Kendir, Halil Akmeşe, Handan Özçelik Bozkurt, Kamil Akyollu & Cem Taner Hiçyakmazer. (2023) Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy. Sustainability 15:17, pages 12889.
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Karola Schober, Richard Balling, Tobias Chilla & Hannah Lindermayer. (2023) European Integration Processes in the EU GI System—A Long-Term Review of EU Regulation for GIs. Sustainability 15:3, pages 2666.
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Dauro Mattia Zocchi, Michele Filippo Fontefrancesco, Paolo Corvo & Andrea Pieroni. (2021) Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems. Sustainability 13:17, pages 9510.
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Seow Ting Lee & Hun Shik Kim. (2020) Food fight: gastrodiplomacy and nation branding in Singapore’s UNESCO bid to recognize Hawker culture. Place Branding and Public Diplomacy 17:2, pages 205-217.
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Suzanne Kapelari, Georgios Alexopoulos, Theano Moussouri, Konstantin J. Sagmeister & Florian Stampfer. (2020) Food Heritage Makes a Difference: The Importance of Cultural Knowledge for Improving Education for Sustainable Food Choices. Sustainability 12:4, pages 1509.
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Brice Laurent & Alexandre Mallard. 2020. Labelling the Economy. Labelling the Economy 1 31 .
Zanete GARANTI. (2019) Z Kuşağı’nın Coğrafi İşaretli Ürünleri Satın Alma Eğilimi. Akdeniz Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, pages 299-325.
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Elisa A. G. Arfini & Roberta Sassatelli. 2019. Italians and Food. Italians and Food 181 202 .
Lorenzo Domaneschi. 2019. Italians and Food. Italians and Food 151 180 .
Zanete Garanti & Aysen Berberoglu. (2018) Cultural Perspective of Traditional Cheese Consumption Practices and Its Sustainability among Post-Millennial Consumers. Sustainability 10:9, pages 3183.
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Taeyoung Yoo. (2015) Country of Origin and Diners’ Perceptions of a Cuisine: The Moderating Effects of Culinary and Institutional Factors. Journal of Hospitality & Tourism Research 42:3, pages 420-444.
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Roberta Sassatelli & Elisa A. G. Arfini. (2015) Creating value, consuming Bologna: The case of DegustiBo. Journal of Consumer Culture 17:3, pages 542-561.
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Nir Avieli. 2016. Cooking Cultures. Cooking Cultures 39 57 .

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