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Intangible heritage and gastronomy: the impact of UNESCO gastronomy elements

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Intangible heritage and gastronomy: the impact of UNESCO gastronomy elements

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De Miguel Molina, M.; Miguel Molina, MBD.; Santamarina Campos, V.; Segarra Oña, MDV. (2016). Intangible heritage and gastronomy: the impact of UNESCO gastronomy elements. Journal of Culinary Science and Technology. 14(4):293-310. doi:10.1080/15428052.2015.1129008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75253

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Title: Intangible heritage and gastronomy: the impact of UNESCO gastronomy elements
Author:
UPV Unit: Universitat Politècnica de València. Facultad de Bellas Artes - Facultat de Belles Arts
Universitat Politècnica de València. Facultad de Administración y Dirección de Empresas - Facultat d'Administració i Direcció d'Empreses
Issued date:
Abstract:
[EN] The objective of this study is two-fold: on the one hand, to determine whether literature has studied the relationship between intangible heritage and gastronomy; on the other, we have explored the use of UNESCO-recognized ...[+]
Subjects: Gastronomy , Identity , Intangible heritage , Marketing cuisine , World heritage
Copyrigths: Cerrado
Source:
Journal of Culinary Science and Technology. (issn: 1542-8052 ) (eissn: 1542-8044 )
DOI: 10.1080/15428052.2015.1129008
Publisher:
Taylor & Francis: STM, Behavioural Science and Public Health Titles
Publisher version: http://dx.doi.org/10.1080/15428052.2015.1129008
Thanks:
This work was supported by the International Campus of Excellence VLC/Campus and the Faculty of Business Administration and Management at the Universitat Politecnica de Valencia (Spain).
Type: Artículo

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