Globalization and Gastronomy:
A Case Study on Economic Added Value of Territorial Identity
The project aims at analyzing the relationship between globalization and gastronomy in the framework of regional development, identifying challenges and key success factors. First, the field of gastronomy will be examined as a case study to understand the way regional identity can be a powerful and competitive tool to succeed in the global arena. Secondly, we will turn to the role that university and the scientific community can play in bringing added value to regional identity and regional resources. Thirdly the seminar will seek to establish a platform to contribute to the networking of relevant stake holders and to a better understanding of gastronomy and territorial identity as an economic added value in a global context.
The seminar will be organized with three different types of sessions and debates. On the one hand, scholars and policy makers will present ideas and concepts that are fundamental to understand what is at stake in globalization and regional development in the field of gastronomy. On the other hand, relevant actors and stakeholders in the food sector will present case studies focused on the conditions for success in the globalization of local identities (such as the internationalization of products from the territory) or on-site use of global resources (such as knowledge). In parallel, we will develop a first analysis of what could be a set of output and outcome indicators applicable to a regional development policy in this field.
The seminar starts on Friday afternoon, and closes on Sunday after lunch.
Friday 25th November
During the afternoon, guest reception
19:00 – Wine tasting in the Cellar
20:00. – Diner and introduction to the seminar:
Welcome address: Eduardo Marçal Grilo, president of the IICM, and Fernando Albuquerque, Director of the Casa de Mateus Foundation.
Introduction to the Seminar and to the Keynote Speaker: Miguel Poiares Maduro
Keynote speech: Daniel Innerarity “Eating in the Risk Society”
Saturday 26th November
Session 1 – 9:00 – 11:00.
From local production to global market: challenges of knowledge, brand and distribution and other variables relevant to the overall success of the local gastronomy
Introduction to the panel: Miguel Poiares Maduro
- Carlos Coelho, branding
discussion and coffee break
Session 2 – 11:30 – 12:30
The impact of globalization on the Douro Region
Introduction to the panel: Nuno Magalhães
13:00 – 14:30
Session 3 – 15:00 – 18:00
Culture, Gastronomy and Regional Development:
Introduction to the panel: Jorge Portugal
Tea-break - Ervas Finas
Sunday 27th November
Session 4 – 10:00 – 12:00
Internationalization of agrifood: brand, products and territory
Introduction to the panel: Carlos Coelho
- Restaurants network - Allegra Antinori
- Graça Saraiva - Ervas Finas
- Jorge Serôdio e Sandra Tavares - Wine & Soul
- Alexandrina e Alberto João Fernandes - Bísaro from Gimonde, presentation
- Elena Urdaneta, Director of Research the Basque Culinary Center, presentation
- Fia Gulliksson (Food in Action) – Leading Chef in the Swedish Regional Gastronomic Movement, presentation
Lunch and final session
Also participating: António Belém Lima, António Fontaínhas Fernandes, António M. Cunha, Artur Cristóvão, Emídio Gomes, Joaquim Moreno, Jorge Portugal, Luís Ramos, and the session reporter Xerardo Pereiro.
It will take place in the Casa de Mateus Foundation (www.casademateus.com).