International Conference Food Heritage at the Crossroads of the Alps and the Adriatic

Olives and sauerkraut, fish and sausage, wine and milk – it’s hard to imagine all these things coming together on one table. The natural geographical diversity and the historical transience of the area between the Northern Adriatic and the Eastern Alps have contributed to differences and similarities in food ingredients, diets, symbolic and ritual dimensions, and the heritagization of nutritional elements.

On 24 October 2019 ZRC SAZU and the University of Udine organized an international conference Food Heritage at the Crossroads of the Alps and the Adriatic as part of the Heritage on the Margins program and the CIBALP and AlpFoodway projects. At the conference, papers were presented by programme-group members Špela Ledinek Lozej (AlpFoodway – Interdisciplinary, transnational and participative approach to Alpine food cultural heritage), Primož Pipan (Knowledge transfer in food culture and cuisine – an example of the Tourist Farm Butul in the Slovenian Istria), Nataša Rogelja Caf (Fish on the plate: The legacies, politics and individual practices in Slovenia), and Maja Topole (Winter savory (Satureja montana) in the Karst gastronomy). The conference program is available here.