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Dauro Mattia Zocchi
University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy

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Review
Published: 24 August 2021 in Sustainability
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The safeguarding and promotion of food heritage are often considered as a possible way for achieving social and cultural sustainability objectives. This literature review investigates some of the dynamics underlying the heritagisation of food and explores the risks of this process. It focuses mainly on anthropological, geographical, and sociological publications. Overall, it aims to shed light on the strengths and limitations of food heritagisation regarding the improvement of the socio-cultural sustainability of the food system. The analysis highlights cross-cutting risks, namely the omission of tangible and intangible elements of the local food system, and the exclusion of key stakeholders from the recognition and institutionalisation of food heritage. The review highlights the strict interdependence between intangible and tangible elements during food heritagisation, and assesses how local and global interactions can activate and shape this process. It sheds light on the need to pay more attention to the factors, actors, and relationships underpinning the emergence and recognition of food and food-related elements as part of the local heritage.

ACS Style

Dauro Mattia Zocchi; Michele Filippo Fontefrancesco; Paolo Corvo; Andrea Pieroni. Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems. Sustainability 2021, 13, 9510 .

AMA Style

Dauro Mattia Zocchi, Michele Filippo Fontefrancesco, Paolo Corvo, Andrea Pieroni. Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems. Sustainability. 2021; 13 (17):9510.

Chicago/Turabian Style

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, no. 17: 9510.

Original research article
Published: 10 December 2020 in Frontiers in Sustainable Food Systems
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The article investigates the link between food festivals and traditional food knowledge and explores the role played by tourist events in disseminating local agricultural and gastronomic knowledge. This article presents the ethnographic case of the Pink Asparagus Festival in Mezzago in Italy, analyzing how the festival supported the continuation of crop production and its associated traditional knowledge in the village. In the face of a decline of asparagus production, the article highlights the role of the festival in fostering a revival of local food knowledge, which is also able to embrace modernization, at the same time maintaining a strong sense of the past and Mezzago's legacy. Thus, the article suggests that festivals are not just events aimed at commodifying local knowledge, but can be important tools to refresh and maintain local expertise, which is vital and pressing in the context of modern society, and strengthen and expand the relationship between members of the community, thus converting the festival into an endeavor to foster sociocultural sustainability.

ACS Style

Michele F. Fontefrancesco; Dauro M. Zocchi. Reviving Traditional Food Knowledge Through Food Festivals. The Case of the Pink Asparagus Festival in Mezzago, Italy. Frontiers in Sustainable Food Systems 2020, 4, 1 .

AMA Style

Michele F. Fontefrancesco, Dauro M. Zocchi. Reviving Traditional Food Knowledge Through Food Festivals. The Case of the Pink Asparagus Festival in Mezzago, Italy. Frontiers in Sustainable Food Systems. 2020; 4 ():1.

Chicago/Turabian Style

Michele F. Fontefrancesco; Dauro M. Zocchi. 2020. "Reviving Traditional Food Knowledge Through Food Festivals. The Case of the Pink Asparagus Festival in Mezzago, Italy." Frontiers in Sustainable Food Systems 4, no. : 1.

Original research article
Published: 23 November 2020 in Frontiers in Sustainable Food Systems
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Over the last 20 years, we have witnessed worldwide a renewed interest in local food products and traditional cuisine. Addressing this demand, the catering industry has played a pivotal role in reviving local food heritage and traditions. While several studies have explored the evolution of this trend in Europe, little attention has been given to this phenomenon in contemporary Africa. To partially fill this gap in the literature, we conducted an ethnographic study to investigate the role of the catering sector in recovering and promoting food and gastronomic heritage in Nakuru County, an emerging Kenyan agricultural and tourist hub. Specifically, we aimed at understanding the main drivers behind the offering and demand for traditional ingredients and recipes. Fieldwork was conducted through the analysis of 41 restaurants and hotels, and data collection was completed through semi-structured interviews with 51 professionals, including owners, food and beverage managers, and chefs. We reported 33 recipes and ingredients tied to Kenyan culinary traditions. Some differences in the role of Kenyan cuisine emerged, with the differentiation mostly linked to the customer profiles. In particular, attention toward traditional foods was more accentuated in restaurants aimed at middle- and high-income Kenyan customers and for specific products namely African leafy vegetables and indigenous chicken, locally known as kuku kienyeji. Concurrently, we discovered that the inclusion of these products on the restaurant menus implied an incipient localization of the food supply chains based on self-production or direct commercial relationships with small-scale producers. The research highlighted how the relaunch of traditional food and cuisine develops from a demand for healthy and natural products rather than a search for cultural authenticity. Based on the specificities of the local market, this fosters the creation of alternative supply strategies to cope with the poor quality of ingredients, price fluctuations, and discontinuity of the supply. In this sense, the research suggests also considering tangible factors linked to the technological and logistical conditions of the trade and safety of food to understand the drivers behind the rediscovery of local and traditional foods.

ACS Style

Dauro M. Zocchi; Michele F. Fontefrancesco. Traditional Products and New Developments in the Restaurant Sector in East Africa. The Case Study of Nakuru County, Kenya. Frontiers in Sustainable Food Systems 2020, 4, 1 .

AMA Style

Dauro M. Zocchi, Michele F. Fontefrancesco. Traditional Products and New Developments in the Restaurant Sector in East Africa. The Case Study of Nakuru County, Kenya. Frontiers in Sustainable Food Systems. 2020; 4 ():1.

Chicago/Turabian Style

Dauro M. Zocchi; Michele F. Fontefrancesco. 2020. "Traditional Products and New Developments in the Restaurant Sector in East Africa. The Case Study of Nakuru County, Kenya." Frontiers in Sustainable Food Systems 4, no. : 1.

Research
Published: 29 September 2020 in Journal of Ethnobiology and Ethnomedicine
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Background Initiatives for beekeeping intensification across the tropics can foster production and income, but the changes triggered by the introduction of modern beehives might permeate traditional knowledge and practices in multiple ways, and as such should be investigated and understood. We conducted an ethnobotanical study in the Eastern part of the Mau Forest among Ogiek beekeepers who customarily practice forest beekeeping and who are involved in a project aimed at the modernization of their beekeeping activities. We aimed to document the beekeeping-associated ethnobotanical knowledge, exploring the relationships and complementarity between modern and traditional knowledge and practices. Methods Field research was carried out through semi-structured interviews with 30 Ogiek beekeepers and 10 additional stakeholders. We collected ethnobotanical data about plants used for beekeeping purposes, and ethnographic information on traditional and modern beekeeping systems. Results We report 66 plant species, distributed across 36 botanical families representing 58 genera, important as melliferous, for the construction and placing of hives, attracting bees, and harvesting and storing honey. Dombeya torrida (J.F.Gmel.) Bamps, Juniperus procera Hochst. ex Endl., and Podocarpus latifolius (Thunb.) R.Br. ex Mirb. are the species with the most mentions and the highest number of uses. Our study reveals that the Ogiek possess a detailed knowledge of the forest’s flora, its importance and uses and that this knowledge underpins beekeeping practices. Under the influence of external actors, the Ogiek have progressively adopted modern versus traditional log hives and moved beekeeping out of the forest into open areas of pastures and crop fields. Beekeepers are also experimenting with combinations of practices borrowed from modern and traditional beekeeping systems, particularly in the field of hive construction and in the criteria to set up apiaries. Conclusions The study indicates a complementarity and an incipient hybridization of traditional and modern beekeeping, in a way that suggests that modern beehives are instrumental in expanding the reach of beekeeping into deforested and cultivated areas. The study also points to the existence of a rift in the effects of beekeeping intensification on the livelihoods of the Ogiek and on their relationship with the forest. We argue that this intensification might be improving the former but weakening the latter, carrying the associated risk of erosion of traditional forest-based ethnobotanical knowledge.

ACS Style

Dauro Mattia Zocchi; Gabriele Volpato; Duncan Chalo; Patrick Mutiso; Michele Filippo Fontefrancesco. Expanding the reach: ethnobotanical knowledge and technological intensification in beekeeping among the Ogiek of the Mau Forest, Kenya. Journal of Ethnobiology and Ethnomedicine 2020, 16, 1 -22.

AMA Style

Dauro Mattia Zocchi, Gabriele Volpato, Duncan Chalo, Patrick Mutiso, Michele Filippo Fontefrancesco. Expanding the reach: ethnobotanical knowledge and technological intensification in beekeeping among the Ogiek of the Mau Forest, Kenya. Journal of Ethnobiology and Ethnomedicine. 2020; 16 (1):1-22.

Chicago/Turabian Style

Dauro Mattia Zocchi; Gabriele Volpato; Duncan Chalo; Patrick Mutiso; Michele Filippo Fontefrancesco. 2020. "Expanding the reach: ethnobotanical knowledge and technological intensification in beekeeping among the Ogiek of the Mau Forest, Kenya." Journal of Ethnobiology and Ethnomedicine 16, no. 1: 1-22.

Journal article
Published: 09 June 2020 in Food Research International
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This work aims to present a multidisciplinary approach that combines methodologies from economic anthropology and sensory science to valorise non-timber forest products; this is performed by using Kenyan forest honey as a case study to foster a positive alignment between producers and consumers living in the target market. Firstly, ethnographic research was carried out in Kenya to analyse the core competences of the forest honey producers (n = 20) and to select honey samples for the sensory evaluation. Secondly, a consumer test was performed in Italy to investigate the perception of the sensory properties by using a rate-all-that-apply test and its hedonic responses for six forest honeys by subjects living in Italy (n = 50). Based on the producers’ perceptions of the definition of the harvesting area and the floral origin of the honeys, an indigenous classification was outlined. The key core competences of the producers centred around the traditional method of production. The harvesting area was determinant in the preference of the interviewees, being forest honeys produced from the nectar of indigenous melliferous species, from which originate the most appreciated products. Similarly, results from the consumer test showed that harvesting area and the floral origin influenced the hedonic response. Moreover, the drivers of liking (e.g. intense colour, clear appearance, smoked flavour) and disliking (e.g., granularity, opaque appearance) were identified. The paper suggests a development trajectory that promotes the commercial potential of local production but preserves the heritage thereof. The approach is potentially applicable to all marginalised food products and facilitates a promising prospective for sustainable development.

ACS Style

Dauro Mattia Zocchi; Maria Piochi; Giorgia Cabrino; Michele Filippo Fontefrancesco; Luisa Torri. Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey. Food Research International 2020, 137, 109417 .

AMA Style

Dauro Mattia Zocchi, Maria Piochi, Giorgia Cabrino, Michele Filippo Fontefrancesco, Luisa Torri. Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey. Food Research International. 2020; 137 ():109417.

Chicago/Turabian Style

Dauro Mattia Zocchi; Maria Piochi; Giorgia Cabrino; Michele Filippo Fontefrancesco; Luisa Torri. 2020. "Linking producers’ and consumers’ perceptions in the valorisation of non-timber forest products: An analysis of Ogiek forest honey." Food Research International 137, no. : 109417.