Francuskie święta i festiwale kulinarne - perspektywa kulturoznawcza
Journal Title: Zabawy i Zabawki. Studia Antropologiczne - Year 2017, Vol 15, Issue
Abstract
National dishes and local products, prepared by the methods sacred tradition are the material cultural heritage. Tourist itinerary often includes culinary festivals, through an interest in what relates to the preparation and consumption, ceremonies and customs at the table. They are activated thanks to the local environment. Success of French promotion and very good image of the country depends also on the organization of Foire au jambon à Bayonne, Fête de l’Oignon de Roscoff, Fête de l’Ail Rose de Lautrec or Goût de France. Festivals are connected with a strong desire rooted in culture, intensified discussion about sociological and cultural significance culinary heritage as an intangible phenomenon. French cuisin becomes an art and a philosophy of life and connects with a local identity. In France, the celebration meal is fundamental to the way of life. Tradition French meal was included on the UNESCO list.
Authors and Affiliations
Natalie Moreno-Kamińska
Keywords
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