Projekt gastroheritologiczny Tamary Ognjević jako przykład instytucjonalizacji serbskiej kultury kulinarnej

Contemporary Serbia is at an advanced stage of systemic transformation, facing the need to revise its own traditions; in order to become a segment in international market structures, it needs to develop its own recognizable national brands. With subsistence agriculture in mountainous regions, the almost forgotten cooking techniques, religious and ethnic beliefs related to food, unique cookware production, dining etiquette, and a range of ethnological and anthropological conditions, the authentic picture of Serbia’s gastronomic heritage becomes holistic and diverse. The gastroheritology project, implemented in Belgrade by the Artis Center and led by Tamara Ognjević, is an example of how an interdisciplinary research method is constructed which enables all-encompassing collaboration between the academia and tourism organizations and the gastronomy industry aimed at preserving and promoting Serbia’s culinary heritage. Gastroheritology as a method of research in cultural heritage was developed on Serbian ground, but through its universality it can be applied to similar research conducted in other European and non-European countries.