During periods of food insecurity, the concern—of societies, institutions and actors—for the origin, quality, equity, and conservation of food becomes evident. Likewise, it is possible to observe enthusiasm for "food traditions," whether inherited or reinvented and for the ethical values associated with them: health, environmental conservation, equity, justice, and conviviality. This situation is accompanied by initiatives that promote the fight against the disappearance of biodiversity and social inequities. In a context marked globally by distrust of the agroindustrial sector, the policies of heritage conservation, ancestral knowledge and territories are imposed as tools for promoting local identities.
The objective of this working group is to examine the phenomenon of patrimonialization of food and how it is articulated with identities, territories, and the fight against social inequality and the destruction of biodiversity. The processes of transmission, circulation, re-appropriation and redefining "food traditions," led by actors with often-divergent interests, will be the center of our reflection. We will question each other about the role of food and territory in the construction of collective identities, paying special attention to the processes of tourism control and promotion (nation/region branding) and their effect in terms of development as well as social, cultural, and territorial exclusion.
· Models of food sovereignty
· Invention of food traditions in contexts of social exclusion
· Tourism, territory, and food heritage
· Culinary knowledge and indigenous movements