{"id":43734,"date":"2019-02-12T10:30:52","date_gmt":"2019-02-12T09:30:52","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=ricerca&p=43734"},"modified":"2022-11-28T15:05:10","modified_gmt":"2022-11-28T14:05:10","slug":"ark-of-taste","status":"publish","type":"ricerca","link":"https:\/\/www.unisg.it\/en\/ricerca\/ark-of-taste\/","title":{"rendered":"Ark of Taste"},"content":{"rendered":"

The \"Ark of Taste\" is a project aimed at documenting endangered food products and local practices that belong to the culture, history and traditions of the entire world. The main objective of the program is to safeguard and promote local products and the biocultural heritage linked to them.\"\"<\/p>\n

\n

SCIENTIFIC MANAGER<\/strong>: Dauro Mattia Zocchi<\/p>\n

OTHER UNISG RESEARCHERS INVOLVED<\/strong>: Andrea Pieroni, Michele Fontefrancesco, Gabriele Volpato<\/p>\n

PARTNERSHIP<\/strong>: Slow Food International, Slow Food Foundation for Biodiversity<\/p>\n

WEBSITE:\u00a0<\/strong>https:\/\/www.fondazioneslowfood.com\/it\/cosa-facciamo\/arca-del-gusto\/<\/a><\/p>\n

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Description<\/h5>\n
\n

This project focuses its attention on the documentation, safeguarding and valorization of food, culinary, and bio cultural diversity in different areas of the world. Its main objective is to study foods and food products that have strong connections with the culture, history and traditions of a specific area, in which production and consumption are substantially decreasing. Said foods are therefore very likely to disappear from the local gastronomic and agri-food heritage.<\/p>\n

Started in 1996 by the Slow Food movement, nowadays the program is a collection of 5000 products distributed in more than 150 countries throughout the world. The recent partnership with University of Gastronomic Sciences of Pollenzo gave new impetus to the Ark of Taste, as it increased reports from all around the world and developed strategies to promote, disseminate and value its achievements, including releasing atlases of the gastronomic heritage safeguarded through this project. The aim of this initiative is to give visibility to Ark of Taste at local level, presenting the catalogued products, raising awareness about the heritage loss, and promoting a responsible and sustainable consumption<\/p>\n

The project directly involves students of the University of Gastronomic Sciences both in the food scouting activities, mainly during the \u201cStudy trips\", and in the design of tools aimed at improving the visibility of the project and its achievements.<\/p>\n

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Publications<\/h5>\n
\n

B\u00e1ez Vera , P. J., Malda Barrera, G., e Zocchi, D. M. (A cura di) (2018). \u201cEl Arca del Gusto en M\u00e9xico: Productos, saberes e historias del patrimonio gastron\u00f3mico\u201d. Bra: Slow Food Editore.<\/p>\n

Barstow, C., & Zocchi, D. M. (A cura di) (2018). \u201cThe Ark of Taste in Kenya. Food, Knowledge and, Story of the Gastronomic Heritage\u201d<\/em>. Bra: Slow Food Editore.<\/p>\n

Morett Figueiredo Rosa, B., Ferreira Oliveira, C.M., Silva Dos Santos, D., e Zocchi, D.M. (a cura di) (2017). \u201cA Arca do Gosto no Brasil. Alimentos, conhecimentos e hist\u00f3rias do patrim\u00f4nio gastron\u00f4mico\u201d<\/em>, Bra: Slow Food Editore.<\/p>\n

Zocchi, D.M. (a cura di) (2017). \u201cEl Arca del gusto en Per\u00fa. Productos, saberes e historias del patrimonio gastron\u00f3mico\u201d<\/em>. Bra: Slow Food Editore.<\/p>\n

Fontefrancesco, M.F., Zocchi, D.M. (2019). Narrazioni e prodotti nella patrimonializzazione della gastronomia locale: una nota metodologica. Narrare i Gruppi, 14(2), 273-285.<\/p>\n

Daneri, D., Zocchi, D.M., Rumiz, M., Barstow, C., & Rasku, E. (2020). The Ark of Taste in Albania. Food, Knowledge, and Stories of Gastronomic Heritage. Bra: Slow Food Editore.<\/p>\n

Zocchi, D.M., Fontefrancesco, M.F. ( A cura di) (2021)\u201cThe Ark of Taste in Tanzania. Food, Knowledge, and Stories of the Gastronomic heritage\". Pollenzo: Universit\u00e0 degli Studi di Scienze Gastronomiche.<\/span><\/span><\/p>\n

Kalle, R. (2021).\u00a0 Eesti Maitselaegas. Toit, Teadmised ja Lood Gastronoomilisest P\u00e4randist. Bra: University of Gastronomic Sciences.<\/p>\n

Slow Food Nederland (2021).\u00a0De Ark van de Smaak in Nederland: Voedsel, kennis en verhalen over gastronomisch erfgoed<\/i>.\u00a0Zutphen:\u00a0Walburg Pers.<\/p>\n

Fontefrancesco, M.F., Zocchi, D.M., Pieroni, A. (2022). Scouting for Food Heritage for Achieving Sustainable Development: The Methodological Approach of the Atlas of the Ark of Taste<\/a>.\u00a0<\/span>Heritage 2022, 5, 526-544.\u00a0https:\/\/doi.org\/10.3390\/heritage5010030<\/a><\/p>\n

\u0426\u043e\u043a\u043a\u0456, \u0414. \u041c., \u041c\u043e\u0442\u0443\u0437\u0435\u043d\u043a\u043e, \u041e., \u0421\u0442\u0440\u044f\u043c\u0435\u0446\u044c, \u041d., \u0424\u043e\u043d\u0442\u0435\u0444\u0440\u0430\u043d\u0447\u0435\u0441\u043a\u043e \u041c.\u0424., \u0421\u043e\u0443\u043a\u0430\u043d\u0434, \u0420., \u041f\u2019\u0454\u0440\u043e\u043d\u0456, A. (2022). \u041a\u043e\u0432\u0447\u0435\u0433 \u0441\u043c\u0430\u043a\u0443 \u0432 \u0423\u043a\u0440\u0430\u0457\u043d\u0456: \u0457\u0436\u0430, \u0437\u043d\u0430\u043d\u043d\u044f \u0442\u0430 \u0456\u0441\u0442\u043e\u0440\u0456\u0457 \u0433\u0430\u0441\u0442\u0440\u043e\u043d\u043e\u043c\u0456\u0447\u043d\u043e\u0457 \u0441\u043f\u0430\u0434\u0449\u0438\u043d\u0438. \u0411\u0440\u0430: \u0410\u0432\u0442\u043e\u0440\u0441\u044c\u043a\u0435 \u043f\u0440\u0430\u0432\u043e<\/a> (Zocchi, D.M., Motuzenko, O,\u00a0 Stryamets, N., Fontefrancesco, M.F., S\u00f5ukand, R., & Pieroni, A. (2022). The Ark of Taste in Ukraine: Food, Knowledge, and Stories of Gastronomic Heritage<\/a>. Bra: University of Gastronomic Sciences).<\/p>\n

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