Preserving Identity through Culinary Tradition and Tourism

Food is more than just sustenance; it is a living, breathing representation of cultural identity. The preservation of food heritage is not about keeping traditions frozen in time but rather allowing them to evolve while maintaining their cultural significance.

Traditional cuisines and culinary techniques form a crucial aspect of cultural heritage, telling the stories of people, their history, and their values. In a globalized world, where modernity often erases the nuances of cultural practices, the preservation of culinary traditions becomes essential to maintaining the integrity of local identities. This is very relevant in the current macro-trend that we’re experimenting: the age of re-enchantment. It explores three overlapping needs of the new consumer: A quest for reawakening and making sense of a chaotic and confusing world. A desire to transcend the everyday and feel part of something bigger than ourselves. An optimistic impulse to actively usher in a kinder, more hopeful future. Food, in this context, acts as a bridge between the past and present, connecting people to an authentic sense of community, offering both tourists and locals a feeling of realness. As the world’s gastronomic scene evolves, its traditional food and techniques offer a compelling example of how food tourism can both preserve and reshape cultural heritage through innovation, anthropologic research and better usage of local resources.

The Role of Traditional Food in Reflecting Cultural Identity

Every dish tells a story, whether it’s a recipe passed down through generations or a method of cooking that is unique to a particular region. Romania, like many countries, holds a wealth of such culinary stories, shaped by its diverse history and geographical influences. Starting to realize its touristic potential and correlated with the need of a stable national identity, a new wave of culinary and mixology actors are reshaping its gastronomic identity through research of old recipes and fusion with new practices. This is called neo-Romanian cuisine and it is heavily influenced by other countries that were early in this practice – Neo Balkan Cuisine, Nuevo Latino Cuisine and New Nordic Cuisine. These waves marked a new age of consummation, of re-exploring micro-regions and local ingredients, giving opportunities to local communities to showcase their heritage and to explore their touristic potential.

Food not only reflects the ingredients native to a region but also showcases how communities have interacted with their environment over time and can explore new sustainable practices. Techniques like fire-cooking, prevalent in Australian and Argentine communities, demonstrate a way of life deeply intertwined with nature, where food preparation was as much a communal activity as it was a necessity. In this sense, food represents more than just flavor—it is an embodiment of a way of life, of rituals, and of communal values. Chefs from the northernmost regions are bringing the often-overlooked cuisine of the Arctic Circle back into the spotlight, appealing to a growing group of culture enthusiasts and adventurous travelers. These food lovers are seeking hyper-local dishes that offer an immersive experience of the icy tundra’s unique flavors and traditions.

Just to explore more how important heritage gastronomy is, there is the case of laboratory food alternatives in Italy. To put it simply, lab-grown meat is off the table in Italy for the foreseeable future. On July 19, 2023, the Italian Senate passed a bill banning the production and importation of cultivated meat and other synthetic foods, aiming to protect the nation’s rich culinary traditions. The Italian government is also seeking to have its food heritage recognized as a UNESCO Intangible Cultural Heritage asset, with a decision expected by December 2025. UNESCO has a history of honoring food traditions; in November 2022, the organization added the baguette, celebrated for its simple recipe and skilled craftsmanship, to the Intangible Cultural Heritage list. French President Emmanuel Macron called it “250 grams of magic and perfection” in a tweet celebrating the recognition. The baguette joins other culturally significant foods on UNESCO’s list, including Korean kimchi, and Ukrainian borscht.

As rapid advancements in cell-cultured food alternatives unfold, many countries are pushing back, committed to preserving their traditional culinary heritage. They’re focusing on revitalizing the flavors, craftsmanship, and techniques that define their unique cultures. After all, 74% of people say food is how they connect with their own culture, while 83% view it as a gateway to exploring new ones.

Culinary Tourism and the Preservation of Food Heritage

In the face of modernization and the growing popularity of international cuisine, there is a risk that traditional foodways may be overshadowed or forgotten. This is where culinary tourism plays a crucial role. As people seek out authentic travel experiences, they are increasingly drawn to the unique flavors and food traditions that define a region. This is accentuated also by social media through its ”’foodie communities”, influencers and the appetite for hidden gems of the new generation. Culinary tourism not only boosts local economies but also ensures that traditional culinary techniques and dishes are preserved and celebrated on a global stage through new media means.

Romania’s rediscovery of its gastronomic heritage is particularly pertinent. As highlighted in the presentation, the country is undergoing what could be termed the “adolescence” of its culinary evolution and it has just recently sparked the interest of the international travel community. Having been influenced by neighboring cultures such as the Saxons, Hungarians, and Serbians, Romania’s food culture is rich with a fusion of flavors. Italy serves as a good example and inspiration for a lot of Romanian chefs and gastronomy experts, and it can be already However, it is only recently that Romania has started to capitalize on these traditional influences as part of its tourism strategy.

Projects like Taste Transylvania – micro-gastronomic festival, highlights the potential of food tourism to preserve and elevate local culinary practices. By creating culinary experiences centered around heritage gastronomy and pairing them with regional drinks like pălinca or wines, Romania is not only promoting its food culture but also ensuring that these traditions are passed onto future generations. Such initiatives draw attention to the importance of traditional ingredients, cooking methods, and the cultural significance behind each dish, fostering a renewed sense of pride in local identities.

The Impact of Modernization on Culinary Heritage

While food tourism can be a powerful tool for preserving culinary traditions, it is also essential to navigate the balance between innovation and preservation. The global demand for unique and exotic experiences can sometimes lead to the commodification of traditional food, where dishes are altered or adapted to suit international palates. This can dilute the cultural significance of a dish and obscure the true essence of a region’s culinary heritage.

In Europe and other parts of the world, efforts are being made to avoid this pitfall by staying true to traditional flavors and methods while integrating modern culinary trends. For instance, the idea of neo-wave fine dining experiences—where traditional dishes are served in unconventional settings like mountain peaks or historical villages—allows the country to showcase its food in a modern light without losing the authenticity that defines its cultural heritage. This is done by adding modern requests such as djs, live bands or using traditional ingredients in modern consumeristic requests – negroni made with a local liquor, palinka cocktails or a mezze table with very local substitutes.

Another example is the rebranding of traditional beverages like fruit brandies (rakija, țuică, palinka, local digestifs) which are now explored by the craft drinks industry and mixologist, to encompass more sustainable practices, the promotion of traditions and offering value for money options in response to the cost-of-living crisis. Such efforts illustrate how a lot of countries are embracing their food heritage in ways that appeal to both locals and tourists, ensuring that traditional products remain relevant in a modern context.

Culinary Heritage as a Living Tradition

The preservation of food heritage is not about keeping traditions frozen in time but rather allowing them to evolve while maintaining their cultural significance. If we look at the Balkans region study case, the approach to reinterpreting traditional food through workshops, food pairings, and experiential dining shows how culinary heritage can be adapted to meet contemporary demands without losing its essence, attracting tourists and developing new entrepreneurial endeavors. Influencers and media personalities such as “Balkan Dad”, Charlie Ottley (Flavours of Romania) or Jibri Bell encourage tourists to explore new countries and engage experiential touristic experiences such as foraging, gathering and cooking workshops, give participants a hands-on experience with traditional food practices while also promoting sustainability.

Moreover, the idea of pairing local music with regional dishes, or the concept of “snackifying” traditional products, demonstrates how food culture can be reinvigorated in creative and modern ways. By making traditional food accessible and engaging for younger generations and tourists alike, unexplored regions are ensuring that their culinary heritage remains a living, dynamic part of its cultural identity.

Food is a powerful expression of cultural heritage, one that holds the potential to preserve identities and foster connections across generations. As countries like Romania, Serbia and Montenegro continues to develop their culinary tourism industry, it stands as a compelling example of how traditional food and techniques can be preserved, reimagined, and shared with the world. Through the integration of food tourism, countries not only safeguard their culinary heritage but also transforms them into a vibrant and evolving part of its national identity. By doing so, the country ensures that the stories told through its food will continue to be passed down, celebrated, and cherished for generations to come.