Romagnoli, M. Gastronomic heritage elements at UNESCO: problems, reflections on and interpretations of a new heritage category. 14, 157-171. https://doi.org/10.35638/IJIH.2019.14.2.009
Marco RomagnoliCommunity participation (THE\_204) Food (THE\_3078) Food heritagisation Gastronomic heritage Gastronomy Greece (GR) Heritage construction Inventorying (ICH\_1342) Italy (IT) Knowledge and practices concerning nature and the universe (ICH\_1230) Morocco (MA) Patrimonialisation SDG 12: Responsible Consumption and Production (ICH\_1390) SDG 2: Zero Hunger (ICH\_1380) SDG 3: Good Health and Well-being (ICH\_1381) Social practices Spain (ES) Touristification (ICH\_1122) Transnational heritage (ICH\_1361) UNESCO Use of modern materials (ICH\_1312) rituals and festive events (ICH\_1229)
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González, J. A., Álvarez-Falcón, A. L., Sousa, R., Freitas, M., Correia, S., & Azevedo, J. M. N. Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde. 36. https://doi.org/10.1016/j.ijgfs.2024.100942
José González Ana Álvarez-Falcón Ricardo Sousa Mafalda Freitas Sandra Correia José AzevedoARCHIPELAGO ATLANTIC Atlantic ocean Azores Cabo Verde Canary islands DECAPODA Gastronomic heritage Madeira Marine fauna PRESSURE Reconstruction restaurants SMALL-SCALE FISHERIES WORLD
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