SLO(w)food: spatial embedding of regional food practices.

Spatially and regionally related culinary arts can generate lively multifunctional and economically vital places. It creates a living building culture as well as a built environment that contributes to quality of life and regional identity. In order to link culinary arts and space, a basic understanding of the connections between research, theory and practice, current social developments as well as their spatial embedding and planning instruments is required. Thus, it will be shown that local (food) culture is a good tool to form sustainable social identities in the period of 'cultural globalization'.

The project shows the importance of regional cuisine as a marker of a regional identity in the context of the formation of a national cuisine. Furthermore, the project answers to what extent transnational relations can be used to represent one's own identity through eating and cooking behavior.

Thus, the final aim is to show that the local (food) culture is a good tool to form sustainable social identities in the period of 'cultural globalization'. In addition, the typology of local cuisine will also be illuminated and spatial barriers will be evidenced, which may prevent integration. This is because often kitchens or certain dishes are inextricably linked to certain local contexts and furnishings of the kitchen and represent nations, regions or even cities. All this can be rounded off by a direct influence on the economic development of various industries, which develop, change and enrich the economy of the region through identity formation. With the project we show which industries these are.

A project between:

Slovenska gospodarska zveza v Celovcu - Slovenian Business Association Carinthia - SGZ

and Sanela Pansinger - adasca e.U.

The project is enforced by the Federal Chancellery in the framework of the intercultural promotion 2022.