Title Transformacija istarske prehrambene tradicije u turističkim seoskim gospodarstvima
Title (english) Transformation of Istrian food tradition in rural touristic farms
Author Tanja Kocković-Zaborski
Mentor Nives Beljak (mentor)
Mentor Melanija Belaj (komentor)
Committee member Olga Orlić (predsjednik povjerenstva)
Committee member Melanija Belaj (član povjerenstva)
Committee member Danijela Birt Katić (član povjerenstva)
Granter University of Zadar Zadar
Defense date and country 2018-03-28, Croatia
Scientific / art field, discipline and subdiscipline HUMANISTIC SCIENCES Ethnology and Anthropology
Universal decimal classification (UDC ) 39 - Cultural anthropology. Ethnography. Customs. Manners. Traditions. Way of life
Abstract Predmet ovog rada je promjena konteksta određenih namirnica odnosno jela, točnije - tartufa, pršuta i supe nakon što su postali dijelom jelovnika istarskih agroturizama. Praćenjem promjena koje prolaze tartufi, pršut i supa od svakodnevnog obroka do važnog mjesta na turističkom jelovniku analizira se proces komodifikacije nostalgije u okviru odnosa prehrane i pamćenja. Kombinacijom simboličke perspektive i teorije sjećanja koju je predložio David Sutton promatra seproces promjene svakodnevnih i svečanih obroka koje su vlasnici obiteljskih poljoprivrednih gospodarstava konzumirali u djetinjstvu do obroka koje nude svojim gostima (turistima). Prilagodbom jelovnika u smislu obima obroka, svakodnevnom ponudom mesnih obroka, ponudom namirnica koje su se u tradiciji jele samo u specijalnim prilikama (pršut), inovacijama u pripremanju i serviranju jela (posebno kod serviranja supe kako bi se zadovoljili higijenski uvjeti) i ponuda jela koja nisu bila dio svakodnevnog tradicijskog obroka na selu, samo su neke od promjena koje je diktiralo moderno društvo. Teorija sjećanja koja donosi pojam nostalgije u kombinaciji sa političko-gospodarskim pristupom daje okvir za analizu procesa komodifikacije namirnica/jela (pršut, supa) putem unifikacije postupaka pripremanja ili serviranja ali i komodifikaciju nostalgije u turističke svrhe (ponude obiteljskih seoskih gospodarstava – ovdje konkretno na primjeru tradicijske prehrane). Promatrajući tartufe, pršut i supu ne samo kao kulturni trag, već i kao kulturni znak, odnosno kao namirnice/jela koja nam pokazuju u kojem smjeru se odvijaju promjene (vidi Fiddes, 2002) unutar istarske prehrambene tradicije, jasno je da će u budućnosti biti teško odrediti koje su namirnice ili jela dio nove tradicije, a koje su se promijenile pod utjecajem turizma.
Abstract (english) Doctorate thesis ponders on transformation of context of specific foodstuffs or meals – truffles, prosciutto and supa as they become part of Istrian agrotourism menus. Following the changes that these foodstuffs are going through from everyday meal to an important place in touristic menus, we are analysing the process of commodification of nostalgia as a part of food and memory relationship. By combination of symbolic perspective and theory of memory that was suggested by David Sutton, we observe the changing process of everyday and celebratory meals that owners of family agricultural homesteads consumed in their childhood and meals they now serve their guests (tourists). Adaptation of menus in their size, everyday servings of meat meals that were traditionally consumed on special occasions (prosciutto), innovations in preparing and serving of food (especially with supa, to accommodate hygiene laws), and food that was almost never a part of everyday traditional meals in rural areas are just some of the changes that was dictated by modern society. Theory of memory that presents us with notion of nostalgia which is combined with political-economy approach gives us the framework for analysis of commodification process of food like prosciutto and supa in the sense of unification of the methods of preparing and serving, but also of commodification of nostalgia for touristic purposes (like the traditional food in family rural homesteads). Contemplating the truffles, prosciutto and supa, not only as a cultural clue but also as a cultural sign, or as food or meals that point us in what direction the changes are going on (see Fiddes 2002) within Istrian food tradition, it is clear that will be difficult to determine, in the future, which food or meals were part of new tradition, and which were just changed by the touristic influence.
Keywords
Istra
tartufi
gastronomski identitet
ruralni turizam
tradicijska prehrana
Keywords (english)
Istria
Truffles
gastronomical identity
rural tourism
traditional food
Language croatian
URN:NBN urn:nbn:hr:162:134430
Study programme Title: Humanities Study programme type: university Study level: postgraduate Academic / professional title: doktor/doktorica znanosti, područje humanističkih znanosti, polje etnologija i antropologija (doktor/doktorica znanosti, područje humanističkih znanosti, polje etnologija i antropologija)
Type of resource Text
File origin Born digital
Access conditions Open access
Terms of use
Repository University of Zadar Institutional Repository of evaluation works
Created on 2019-02-11 12:05:24