Flavors of Heritage Culinary Values of Regions in the Context of Cultural Identity

Abstract

The article analyses how culinary traditions influence the formation of regional identities. The author emphasizes that cuisine is a key element of cultural heritage, passed down through generations. Culinary regionalism arises from unique geographical, historical, and social conditions, leading to the development of distinct culinary traditions. Regionalist movements seeking to preserve local traditions view cuisine not only as an aspect of everyday life but also as a symbol of regional pride and identity.

The article presents examples from various regions of the world, such as Tuscany, Provence, Kyushu, Oaxaca, Kerala, Ireland, and different parts of Poland, illustrating how local culinary traditions reflect the history, culture, and economy of each area. Cuisine, with its specific characteristics and use of local ingredients, serves as a vehicle for cultural heritage and helps resist global homogenization. The author concludes that regional culinary traditions form the foundation of community experience, contributing to social cohesion and shaping both local and national identity.