01552nas a2200145   4500000000100000000000100001008004100002260003200043100001600075245005200091856014900143300001400292520105300306020004701359       2017                            d  c2017///bTaylor and Francis1 aJ. Santilli00aAgricultural Biodiversity and Cultural Heritage  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85119374728&doi=10.4324%2f9781317753285-24&partnerID=40&md5=65198108cc6a5e18442f389cf7731144  a377-387, 3 aCulture and agriculture are intimately related, even at the level of the term ‘agri-culture’. The Convention for the Safeguarding of Intangible Cultural Heritage was adopted in 2003 and entered into force in 2006. According to UNESCO, traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques and ancestral community customs. It is made possible by collective participation in the entire traditional food chain: from planting and harvesting to cooking and eating. The ‘Mediterranean diet of Spain, Greece, Italy, Morocco, Portugal, Cyprus and Croatia’ was also inscribed in UNESCO’s list in 2013. The gastronomic meal of the French is another expression of intangible cultural heritage which has, since 2010, been inscribed in UNESCO’s list. UNESCO defines the gastronomic meal of the French as ‘a customary social practice for celebrating important moments in the lives of individuals and groups, such as weddings, birthdays, achievements and reunions’.  a9781317753292 (ISBN); 9780415746922 (ISBN)