L’inventaire du patrimoine culinaire de la région
Centre-Val de Loire
Initiated at national level since 1990 by the National Council of Culinary Arts, this operation aims to identify the products, recipes and specialties existing in each region of France and to enable some to revive or develop.
The first cultural objective of this work makes it possible to identify specific productions, linked to a locality, a terroir, as well as the knowledge and skills associated with it. The second economic objective must make it possible, from these elements, to associate specific actions.
In the Center-Loire Valley region, this inventory work was carried out by the IEHCA (the European Institute for the History and Cultures of Food) based in Tours. It takes the form of a work of collections of files published by Albin Michel in March 2012.
HOW ARE THE PRODUCTS CHOOSED?
The work carried out is a scientific process. The selection of products in the inventory meets specific criteria:
- commercial: the product must be marketed,
- geographic: recognized local product associated with a municipality, a department, a territory,
- reputation: product which enjoys a reputation, even local,
- craftmanship: product linked to shared local craftmanship,
- sustainability: production techniques remain sustainable even if they change over time.
In summary, the product is marketed, it is linked to local history (at least for 50 years), in its manufacture, in its use, it is "stabilized" on the technical level and in its name.
The census made it possible to register 110 products in the inventory of the culinary heritage of the Centre-Val de Loire region.