CEU Electronic Theses and Dissertations, 2024
| Author | Pourchet, Roxane |
|---|---|
| Title | A crusty process: The Heritagisation Of The French Baguette Bread |
| Summary | In November 2022, France successfully nominated the artisanal know-how and culture of baguette bread as a form of UNESCO intangible cultural heritage. Although not the first of its kind, this dossier reopened the conversation surrounding the position of food-related heritage in the UNESCO 2003 Convention and attached Representative List, due to the lack of definition surrounding this specific type of intangible cultural heritage. Although a demonstration of how a food-related heritage is made throughout the world is too ambitious, it is yet possible to observe how one specific country has gone through the process of food heritagization. Therefore, this paper questions how France has heritagized its foodstuffs under the 2003 Convention, as materialized by the artisanal know-how and culture of the French baguette bread? Following this research question, a gap in between the French and UNESCO heritagization processes has been revealed, creating further endangerment for the community and heritage item at stake, instead of fostering collective safeguarding. |
| Supervisor | Isabelle Anatole-Gabriel |
| Department | Medieval Studies MA |
| Full text | https://www.etd.ceu.edu/2024/pourchet_roxane.pdf |
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