Roundtable 2: City, Food, and Heritage
ACCESS AND LANGUAGE
Portuguese / Spanish / English
CUIDADO: este evento começa às
10h00 horário de Brasília
PRECAUCIÓN: este evento comienza a las
10h00 hora de Buenos Aires
PROGRAM
OPENING / APERTURA
Francesco Bandarin & Sonia Rampim
Principles of Patrimonial Education and a new valuation of Patrimony.
SPEAKERS / PALESTRANTES / PONENTES
Juliana Florêncio | BRAZIL
Eating and cooking in the city: hybridity and cultural heritage
Loreto Carrizo Sánchez | CHILE
Tihui Campos | MÉXICO
Healing cities from rural know-how. The importance of indigenous and Afro-descendant food cultures in the cities of Mexico
Ana Saraiva | PORTUGAL
Fields, houses and kitchens: Images of the Mediterranean diet in Portugal
Gabriella Pieroni | BRAZIL
Slow Food Participatory Food Culture Inventories: a decolonial tool
City is heritage. Food is heritage. How is the relationship between the actions, knowledges and experiences of feeding and food production in the city and the valorization of urban heritage? How does food contribute to expand the multiplicity of perspectives and values related to ancestry, interculturality and intersectorality to be bequeathed to future generations?
The City, Food and Heritage roundtable aims to reflect on the place of heritage in the daily lives of communities and, based on this foundation, identify possible alignments between food and the city, as a collective territory of exchanges and experiences, considering the transversal cultural aspects that are revealed in the life of communities with their different social strata and the processes of global mobility between populations and, mainly, inter-regional flows.
Representations, practices, choice of ingredients, ways of producing and preparing food are intrinsically associated with communities, social groups and their living territories. Each region has its secrets, its ways of doing things. The knowledge of food is an intangible asset of people's culture and deserves to be recognized as a heritage by society and by the protection and guardianship agencies. Food, drinks and culinary knowledge, sometimes associated with festivals and rituals where they are collectively shared are part of the collection of goods designated as world heritage by UNESCO.
At the national level, an interesting example was the recognition of the traditional agricultural system of the quilombola communities of Vale do Ribeira (SP), registered in 2018 by the Instituto do Patrimônio Histórico e Artístico Nacional – IPHAN. The set of techniques on how to use agricultural resources inherited from African and indigenous knowledge has been passed on from generation to generation, and, more recently, has been consolidated as a traditional agricultural knowledge and technique through scientific research.
In addition to this recognition of traditional knowledge of food in the context of agriculture, the rural-city relationship itself undergoes significant Católica transformations, with the arrival of urban agriculture, and may bring other issues to be considered in the selection of heritage assets.
Food is also a powerful vehicle for the production and reverberation of narratives in the heritage sphere, as it evokes the heritage of the local context and revives the spirit of the place, universal aspects that must be respected and valued in World Heritage sites. Recognition of food, history, knowledge and ways of eating is one of the keys to valuing heritage and raising awareness of local identity by communities.
The debate is part of the discussions on New Heritage Approaches as part of the activities of the Our World Heritage movement and will be promoted by the Professional Master in Design and Heritage, from the Faculty of Architecture and Urbanism - UFRJ, by the Hybrid Landscapes Research Group of the School of Fine Arts- EBA-UFRJ, by the Group of Studies and Research in Politics and Territory - GEOPPOL/IGEO/UFRJ and by the Architecture and Urbanism Council of the State of Rio de Janeiro and by the International Conference of Portuguese-Speaking Architects, with support from the Instituto dos Arquitetos do Brasil, the Centro de Patrimonio Cultural de la Universidad de Chile and the Foro Latinoamericano