The heritagisation of food reveals the underlying processes by which various actors articulate a particular foodstuff as a heritage in an attempt at pursuing differing aims. Food heritage evokes images, memories, and pride, or motivates habitual consumption, and it can become a lifestyle or even a source of income. Seafood has been reconceptualized as a heritage cuisine in Qeshm Island, Iran. This qualitative case study seeks to explore how the process of food heritagization is carried out by local and external actors in this region. Drawing on the interpretivist paradigm, data was gathered through in-depth semi-structured interviews, and document analysis of literature reviews, books, magazines, and news. Inspired by the theory of food heritagization by Bessiere (2013), data was analyzed through thematic analysis. Findings demonstrated that that place attachment greatly influenced the motivations and aspirations of local community for the participation in the heritagization of local food and also development of tourism development. The reported findings are expected to contribute to the literature on food culture, specifically heritage food.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:lnu-118042 |
| Date | January 2022 |
| Creators | Tajik, Yeganeh |
| Publisher | Linnéuniversitetet, Institutionen för organisation och entreprenörskap (OE) |
| Source Sets | DiVA Archive at Upsalla University |
| Language | English |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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