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The potatoes of Otro: the reconstitution of an element of the Walser food heritage in NW Italy

Fontefrancesco, Michele F.; Mello, Margherita

The potatoes of Otro: the reconstitution of an element of the Walser food heritage in NW Italy Thumbnail


Authors

Michele F. Fontefrancesco

Margherita Mello



Abstract

The article analyzes the trajectory of the reconstitution of the gastronomic heritage among the Italian Walser community. It focuses on the case study of potato production in the Otro Valley, in Alagna Valsesia (VC), and explores how the process of heritagization linked to these products allowed the community to reconstitute a trait of their biocultural diversity lost during the twentieth century. In so doing, it offers details about the gastronomy of potatoes among the Walser and shows that food heritagization is not always coupled with the commodification of local heritage products, but rather can foster processes of reappropriation of a traditional gastronomy.

Citation

Fontefrancesco, M. F., & Mello, M. (2022). The potatoes of Otro: the reconstitution of an element of the Walser food heritage in NW Italy. Journal of ethnic foods, 9(1), https://doi.org/10.1186/s42779-022-00145-4

Journal Article Type Article
Acceptance Date Jul 15, 2022
Online Publication Date Jul 28, 2022
Publication Date 2022
Deposit Date Sep 5, 2022
Publicly Available Date Sep 5, 2022
Journal Journal of Ethnic Foods
Print ISSN 2352-6181
Electronic ISSN 2352-6181
Peer Reviewed Peer Reviewed
Volume 9
Issue 1
DOI https://doi.org/10.1186/s42779-022-00145-4

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Publisher Licence URL
http://creativecommons.org/licenses/by/4.0/

Copyright Statement
This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.





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