Hoy os
dejamos la información de un Simposio Internacional que se celebrará en
Turquía. El Simposio está organizado por profesionales y académicos vinculados
a los ecomuseos y la Museología Social, y cuenta con un comité científico
internacional igualmente vinculado a la museología comunitaria y al desarrollo
territorial.
Call For Papers:
International Symposium of
Local Artisanal Cheeses in Turkey and the World: The Use of
Geographical Indication for “Kars Kaşarı” Cheese
15-17 July 2016
Venue:
Caucasus University (Kafkas Üniversitesi), Kars, Turkey
Convenor:
Bogatepe Environment and Life Association (Boğatepe Çevre ve Yaşam
Derneği), Ecomuseum Zavot (Ekomüze Zavot)
Cheesemaking
is not only a craftsmanship that preserves and renders milk safe to consume for
longer periods of time. Thanks to this craft, microbiological forms of life
have been produced in many different regions of the world through unique
cultural techniques under different geographical and climatic conditions.
There
are many aspects of cheesemaking to consider: from ecological cycles to
microbial diversity, lives of cows to the lives of bacteria, industrial
techniques to traditional practices, political maps to cultural frontiers
property relations to natural resource and communal management, nutritional
values to food identities, pastures to dairies, supermarkets to local markets
and solidarity tourism. In general, this symposium aims to explore the
increasing complexity of food and supply chains in cheesemaking sectors. More
specifically, the goal of the symposium is to initiate a discussion on how
local artisanal cheeses differ from industrial cheeses and what sort of
possibilities and limits geographical indications offer for the reproduction of
artisanal cheeses, local taste, traditional know-how, and rural communities.
You are
invited to submit an abstract on the topics related to, but not limited to:
•
Cheesemaking
as craft: past and present
•
Changing
definitions of ‘local’ and ‘traditional’ in cheesemaking
•
Relations
of cheesemaking to other agriculture and animal husbandry practices
•
Cheesemaking
as cultural heritage
•
Trends
in consumption patterns of cheese, milk, and meat
•
Importance
of pastures in traditional cheese production
•
Mainstream
supply chains and emerging alternative networks linking producers to consumers
•
Geographical
indication and their importance in cheesemaking
•
Production
of scientific evidence for territorial distinctiveness (translating terroir)
The
symposium will bring together researchers and interested sectors to better
understand the use of geographical indication for Kars Cheese and other world
cheeses in building farmer organizations and solidarity between local cheese
producers and communities.
Óscar Navajas Corral
PhD. Museology
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