Monasteries, gastronomy and landscape
/ Sílvia Aulet Serrallonga, Lluís Mundet i Cerdan, Dolors Vidal CasellasAulet Serrallonga, Sílvia
En: Proceedings of TCL2016 Conference Tourism and Cultural Landscapes: Towards a Sustainable Approach: 12-16 June, 2016: Budapest, Hungary
. p. 28-41
Reproducció digital del capítol del llibre publicat a: http://infota.org/wp-content/uploads/2017/01/Proceedings_TCL2016.pdf.
Monasteries can be considered as one exponent of the concept of sacred places strongly related to the landscape where they are placed in. They are an example of how tangible and intangible heritage are interrelated: the buildings respond to specific needs related to the daily routine of the community (also religious needs) but also to symbolic meanings. Catalan monasteries have been one of the main transmitters of the Catalan Gastronomy through numerous recipes books, but also have emerged as a conservative of different products that they manufactured like chocolate or wine. In Catalonia there are several monasteries that stand out for their vineyards such as Sant Pere de Rodes (in the Designation of Origin Empordà), Santes Creus, Poblet and Scala Dei (in the Designation of Origin Tarragona) and Sant Benet del Bages (in de Designation of Origina Pla del Bages).What we propose in this paper is to explore the relationship that occurs between monasteries, gastronomy (specially wine but not only) and tourism in the current context and how it can enhance the value of these assets in order to promote their conservation while becomes a value added for tourism destinations.