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FrancoAngeli Journals

Articoli. Lo spazio del cibo: narrazioni, politiche e territori

N. 4 (2023)

Discorsi e pratiche della tipicità. Il cibo come ambito di costruzione identitaria, patrimonializzazione e sviluppo locale

  • Michela Lazzeroni
  • Giacomo Pettenati
  • Donatella Privitera
  • Sergio Zilli
DOI
https://doi.org/10.3280/rgioa4-2023oa16850
Inviata
23 novembre 2023
Pubblicato
20-12-2023

Abstract

Il cibo è un elemento importante dell’identità delle comunità locali e viene spesso considerato un patrimonio da valorizzare. Tuttavia, la relazione tra il processo di costruzione della tipicità dei prodotti agroalimentari e i processi territoriali è complessa e multivocale. Questo contributo si propone di approfondire quattro assi di ricerca relativi al rapporto tra prodotti tipici e territorio, analizzando il ruolo della tipicità come strumento di patrimonializzazione e sviluppo locale, il processo di identificazione e codificazione di un prodotto tipico come oggetto di negoziazione tra attori locali e sovralocali, il rischio di iperspecializzazione produttiva e la tensione tra pratiche culturali locali e tendenze del mercato e dei sistemi produttivi sovralocali e globali. Il contributo conclude delineando alcune aree poco studiate e indicando le direzioni di ricerca future per approfondire la relazione tra prodotti tipici, territorio e sviluppo locale e dinamiche di mercato.

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