Projekt gastroheritologiczny Tamary Ognjević jako przykład instytucjonalizacji serbskiej kultury kulinarnej

Tadeusz Czekalski

doi:10.32798/zl.799

Published: 2021-12-18

Vol. 55 (2021)

Tamara Ognjević’s gastroheritological project as an example of institutionalizing Serbian cooking culture

Tadeusz Czekalski

Zeszyty Łużyckie

Section: Articles

https://doi.org/10.32798/zl.799

Abstract

Contemporary Serbia is at an advanced stage of systemic transformation, facing the need to revise its own traditions; in order to become a segment in international market structures, it needs to develop its own recognizable national brands. With subsistence agriculture in mountainous regions, the almost forgotten cooking techniques, religious and ethnic beliefs related to food, unique cookware production, dining etiquette, and a range of ethnological and anthropological conditions, the authentic picture of Serbia’s gastronomic heritage becomes holistic and diverse. The gastroheritology project, implemented in Belgrade by the Artis Center and led by Tamara Ognjević, is an example of how an interdisciplinary research method is constructed which enables all-encompassing collaboration between the academia and tourism organizations and the gastronomy industry aimed at preserving and promoting Serbia’s culinary heritage. Gastroheritology as a method of research in cultural heritage was developed on Serbian ground, but through its universality it can be applied to similar research conducted in other European and non-European countries.

Keywords:

heritage, gastroheritology, cooking culture, Serbia, culinary tourism, reinventing tradition

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Czekalski, T. (2021). Tamara Ognjević’s gastroheritological project as an example of institutionalizing Serbian cooking culture. Zeszyty Łużyckie, 55(1), 59–80. https://doi.org/10.32798/zl.799

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Tadeusz Czekalski

tadeusz.czekalski@uj.edu.pl
https://orcid.org/0000-0002-8494-1769

Affiliation:

Uniwersytet Jagielloński Poland

Bio Statement (e.g., department and rank)

Tadeusz Czekalski, researcher of the socio-cultural history of the Balkans in the 19th–21st centuries, the history of culinary culture and everyday life in Europe in the 20th century. Professor at the Department of Historical Anthropology of the Institute of History of the Jagiellonian University in Kraków.