Persistence of folk dishes in the Coastal Cilento's Culinary Culture: an ethnogastronomic approach

Abstract

Abstract Local gastronomy could be considered a relevant part of the more general concept of Traditional Knowledge, that recently has attracted increasing attention by researchers, especially if associated with conservation and sustainable use of biological resources. The present research was conducted using a semi-structured interview, 62 informants (39 women, 23 men) whose average age was 55 years (range 27–86 years) were interviewed. 109 traditional dishes are documented as still being prepared by people living along the Cilento coastal areas, 57 of which were reported by at least 5 people interviewed. The study reveals that despite the influence of globalization and modernization, traditional foodways and culinary practices continue to play an important role in the daily lives of the people in this region. Specifically, the study highlights the persistence of certain dishes, which are deeply rooted in the local culinary traditions and are still prepared and consumed by the people in this region.

Keywords

• Food culture
• Food ways
• Traditional food practices
• Mediterranean diet
• Ethnogastronomy