Accès libre

Negotiating Food Heritage Interpretations: Experiences of a Project at the Estonian National Museum

À propos de cet article

Citez

Allfilm. 2019. “Kitchen Triptych” trailer. – YouTube. https://www.youtube.com/watch?v=ajb-hvS-eWXc (accessed October 8, 2021). Search in Google Scholar

ASTRA project. 2016. Projekti Konkurentsivõimeline teadustegevus Eesti Rahva Muuseumi akadeemilistes vastutusvaldkondades taotlus Euroopa Liidu struktuurivahenditest rahastamiseks. Project application Competitive Research in the Academic Fields of Responsibility of the Estonian National Museum. Institutional package measure for R&D institutions and higher education institutions (ASTRA). Document in the archives of the Estonian National Museum. Search in Google Scholar

Balloffet, Pierre; François H. Courvoisier and Joëlle Lagier. 2014. From Museum to Amusement Park: The Opportunities and Risks of Edutainment. – International Journal of Arts Management 16 (2): 4–18. Search in Google Scholar

Bardone, Ester and Anu Kannike. 2017. Creating Spaces of Food Experience: Pop-Up Restaurants in Estonia. – Approaches in Culture Theory 7, edited by Anu Kannike, Monika Tasa, Ergo-Hart Västrik. Tartu: University of Tartu Press, 217–243. Search in Google Scholar

Bardone, Ester and Anu Kannike. 2020. Remembering Soviet Food Culture: Experiences of a Memory Community in Estonia. – Food and History (Special Issue: Food and Drink in Communist Europe) 18 (1–2): 137–164. DOI: https://doi.org/10.1484/J.FOOD.5.122032.10.1484/J.FOOD.5.122032 Search in Google Scholar

Bardone, Ester and Astra Spalvēna. 2019. European Union Food Quality Schemes and the Transformation of Traditional Foods into European Products in Latvia and Estonia. – Appetite 135: 43−53. DOI: https://doi.org/10.1016/j.appet.2018.12.029.10.1016/j.appet.2018.12.029 Search in Google Scholar

Bendix, Regina. 2008. Heritage between Economy and Politics: An Assessment from the Perspective of Cultural Anthropology. – Intangible Heritage, edited by Laurajane Smith and Natsuko Akagawa. London: Routledge: 253–269. Search in Google Scholar

Bendix, Regina, Aditya Eggert and Arnika Peselmann, eds. 2013. Heritage Regimes and the State. Göttingen: Universitätsverlag Göttingen. DOI: https://doi.org/10.4000/books.gup.348.10.4000/books.gup.348 Search in Google Scholar

Bessière, Jacinthe. 2013. ‘Heritagisation’, a Challenge for Tourism Promotion and Regional Development: An Example of Food Heritage. – Journal of Heritage Tourism 8 (4): 275–291. DOI: https://doi.org/10.1080/1743873X.2013.770861.10.1080/1743873X.2013.770861 Search in Google Scholar

Blake, Janet. 2020. Interview by Tamara Nikolić Đerić. – Museums and Intangible Cultural Heritage: Towards the Third Space in the Heritage Sector: A Companion to Discover Transformative Heritage Practices for the 21st Century, edited by Tamara Nikolić Đerić, Jorijn Neyrinck, Eveline Seghers and Evdokia Tsakiridis. Bruges: Werkplaats immaterieel erfgoed, 26–29. Search in Google Scholar

Brulotte, Ronda L. and Michael A. Di Giovine, eds. 2014. Edible Identities: Food as Cultural Heritage. Abingdon: Routledge. DOI: https://doi.org/10.4324/9781315578781.10.4324/9781315578781 Search in Google Scholar

Dare, Rebecca; Håkan Jönsson and Hans Knutsson. 2013. – Adding Value in Food Production. – IntechOpen. DOI: https://doi.org/10.5772/53174.10.5772/53174 Search in Google Scholar

Davis, Peter. 2007. Place Exploration: Museums, Identity, Community. – Museums and Their Communities, edited by Sheila Watson. Abingdon: Routledge, 73–95. DOI: https://doi.org/10.4324/9780203944752-12.10.4324/9780203944752-12 Search in Google Scholar

Development Plan. 2014. Eesti Toit 2015–2020. Eesti toidu tutvustamise ja müügiedenduse kava: visioonidokument. – Eesti Põllumajandusministeerium. https://www.agri.ee/sites/default/files/content/arengukavad/eesti-toit-2015-visioonidokument.pdf (accessed September 7, 2021). Search in Google Scholar

Di Fiore, Laura. 2019. Heritage and Food History: A Critical Assessment. – Food Heritage and Nationalism in Europe, edited by Ilaria Porciani. Abingdon: Routledge, 35–50. DOI: https://doi.org/10.4324/9780429279751-2.10.4324/9780429279751-2 Search in Google Scholar

Eero, Kersti. 2018. Tänapäevane Eesti köök: kilu käib kokku hernekreemiga ja verivorst rabarberiga. – Õhtuleht, February 3, 2018. https://toidutare.ohtuleht.ee/855961/tanapaevane-eesti-kook-kilu-kaib-kokku-hernekreemiga-ja-verivorst-rabarberiga (accessed September 7, 2021). Search in Google Scholar

Estonian Ethnographic Film I. 2011. Eesti etnograafiline film: kaks filmi eesti etnograafiast, DVD compiled by Indrek Jääts. Tartu: Eesti Rahva Muuseum. Search in Google Scholar

Estonian Ethnographic Film II. 2013. Eesti etnograafiline film: udmurdid, DVD compiled by Svetlana Karm. Tartu: Eesti Rahva Muuseum. Search in Google Scholar

Estonian Ethnographic Film III. 2015. Eesti etnograafiline film: vepslased, DVD complied by Svetlana Karm and Indrek Jääts. Tartu: Eesti Rahva Muuseum. Search in Google Scholar

Estonian Food = Eesti toidupiirkonnad. – Eesti toit. https://www.eestitoit.ee/et/kategooriad/eestitoidupiirkonnad (accessed September 9, 2021). Search in Google Scholar

Falk, John H. and Lynn D. Dierking. 2016. The Museum Experience Revisited. Abingdon: Routledge. DOI: https://doi.org/10.4324/9781315417851.10.4324/9781315417851 Search in Google Scholar

Flavours of Livonia = Liivimaa toidupärimusel põhineva turismitoote loomine ja turundamine. – Eesti Põllumajandus-Kaubanduskoda. https://epkk.ee/liivimaa-maitsed/ (accessed September 7, 2011). Search in Google Scholar

Flavours of Livonia and Dishes. – Flavours of Livonia. Culinary Route in Estonia and Latvia. https://flavoursoflivonia.com/en/flavours-of-livonia-and-dishes (accessed February 4, 2021). Search in Google Scholar

Food souvenir competition. 2018. Otsime toidusuveniire. – Eesti Rahva Muuseum. https://www.erm.ee/et/news/otsime-toidusuveniire (accessed September 7, 2021). Search in Google Scholar

Geyzen, Anneke. 2014. Food Studies and the Heritage Turn: A Conceptual Repertoire. – Food and History 12 (2): 67–96. DOI: https://doi.org/10.1484/J.FOOD.5.108963.10.1484/J.FOOD.5.108963 Search in Google Scholar

Grasseni, Cristina. 2011. Re-inventing Food: Alpine Cheese in the Age of Global Heritage. – Anthropology of food 8. DOI: https://doi.org/10.4000/aof.6819.10.4000/aof.6819 Search in Google Scholar

Grasseni, Cristina; Heather Paxon, Jim Bingen, Amy J. Cohen, Susanne Freidberg and Harry G. West. 2014. Introducing a Special Issue on the Reinvention of Food: Connections and Meditations. – Gastronomica 14 (4): 1–6.10.1525/gfc.2014.14.4.1 Search in Google Scholar

Hashimoto, Atsuko and David J. Telfer. 2015. Culinary Trails. – Heritage Cuisines: Traditions, Identities and Tourism, edited by Dallen J. Timothy. London: Routledge: 132–147. Search in Google Scholar

Hinchey, Patricia H., ed. 2016. A Critical Action Research Reader. New York, NY: Peter Lang. DOI: https://doi.org/10.3726/978-1-4539-1621-6.10.3726/978-1-4539-1621-6 Search in Google Scholar

ICOM. Museum Definition. – International Council of Museums. https://icom.museum/en/resources/standards-guidelines/museum-definition/ (accessed February 4, 2021). Search in Google Scholar

Jaagosild, Endla. 1967. Eesti kali. – Etnograafiamuuseumi aastaraamat 22. Tallinn: Valgus, 240–264. Search in Google Scholar

Johnson, Paula J. 2016. Growing Food History on a National Stage: A Case Study from the Smithsonian’s National Museum of American History. – Food and Museums, edited by Nina Levent and Irina D. Mihalache. London: Bloomsbury Publishing: 113–129. DOI: https://doi.org/10.5040/9781474262279.ch-008.10.5040/9781474262279.ch-008 Search in Google Scholar

Kahn, Kenneth B., ed. 2013. The PDMA Handbook of New Product Development. New York; NY: John Wiley and Sons Inc. DOI: https://doi.org/10.1002/9781118466421.10.1002/9781118466421 Search in Google Scholar

Kannike, Anu; Ester Bardone, Pille Runnel and Karin Leivategija. 2021. Food Heritage as a Resource for Museum Cooperation: Lessons from a Project at the Estonian National Museum. – Museum Management and Curatorship 36 (3): 303–317.10.1080/09647775.2021.1914137 Search in Google Scholar

Karu, Kadri and Triinu Guerrin. 2019 [2014]. Võrokõisi köögi- ja söögiraamat. Book of Võro Kitchen and Cuisine. Võru: Võrumaa Talupidajate Liit; Võru Instituut. Search in Google Scholar

Kihnu Cultural Space. – SA Kihnu Kultuuriruum. http://www.kultuuriruum.ee/en/kihnu-kultuuriruum-eng/ (accessed September 9, 2021). Search in Google Scholar

Kirshenblatt-Gimblett, Barbara. 1998. Destination Culture: Tourism, Museums and Heritage. Berkeley, CA; Los Angeles, CA: University of California Press. Search in Google Scholar

Kirshenblatt-Gimblett, Barbara. 2017. From Ethnology to Heritage: The Role of the Museum. – Folklife and Museums: Twenty-First-Century Perspectives, edited by C. Kurt Dewhurst, Patricia Hall and Charlie Seeman. Lanham, MD: Rowman & Littlefield, 177–192. Search in Google Scholar

Komarac, Tanja; Durdana Ozretic-Dosen and Vatroslav Skare. 2019. The Role of the Museum Shop: Eliciting the Opinions of Museum Professionals. – International Journal of Arts Management 21 (3): 28–41. Search in Google Scholar

Kovács, Ildikó and Gyula Nagy. 2013. Tourism in Peripheric Regions – The Possibilities of the Thematic Routes. – Analele Universitatii din Oradea Seria Geografie 23 (2): 220–228. Search in Google Scholar

Kurrik, Helmi. 1929. Kama. – Eesti Rahva Muuseumi aastaraamat 5. Tartu: Eesti Rahva Muuseum, 170–184. Search in Google Scholar

Kurrik, Helmi. 1934. Vorstid. – Eesti Rahva Muuseumi aastaraamat 8 (1932). Tartu: Eesti Rahva Muuseum, 112–154. Search in Google Scholar

Leivategija, Karin. 2019a. Mooska talu, suitsuliha valmistamine. – YouTube. https://www.youtube.com/watch?v=0Gb3RoF40gY&t=24s%3B (accessed September 7, 2021). Search in Google Scholar

Leivategija, Karin. 2019b. Kolotsi talu, kitsejuustu valmistamine. – YouTube. https://www.you-tube.com/watch?v=RWU0Tj5MIXo&t=98s (accessed September 7, 2021). Search in Google Scholar

Leivategija, Karin. 2019c. Metsavenna talu, sõira valmistamine. – YouTube. https://www.youtube.com/watch?v=Q5rFHW4Ki1A&t=26s (accessed September 7, 2021). Search in Google Scholar

Levant, Nina and Irina Michalache, eds. 2016. Food and Museums. London: Bloomsbury Publishing. Search in Google Scholar

Livonian Culinary Route. – Interreg Estonia–Latvia. https://estlat.eu/en/estlat-results/livonian-culinary-route.html?fbclid=IwAR10Pbqp992wnpYUJ4ejJHVlsO-HBJOMZLD8M1bsgoZLL2TFycJc29w3MP4 (accessed February 4, 2021). Search in Google Scholar

Lõoke, Endla. 1959. Toidust Eesti külas XIX sajandi teisel poolel ja XX sajandi alguses. – Etnograafiamuuseumi aastaraamat 16. Tallinn: Eesti Riiklik Kirjastus, 68–87. Search in Google Scholar

Lõoke, Endla. 1960. Kanepitoidud Eestis. – Etnograafiamuuseumi aastaraamat 17. Tartu: Eesti ENSV Teaduste Akadeemia, 191–202. Search in Google Scholar

Martin, Laura W.; Lynn Uyen Tran and Doris B. Ash, eds. 2019. The Reflective Museum Practitioner: Expanding Practice in Science Museums. New York, NY: Routledge. DOI: https://doi.org/10.4324/9780429025242.10.4324/9780429025242 Search in Google Scholar

McNiff, Jean and Jack Whitehead. 2000. Action Research in Organisations. London: Routledge. Mihalache, Irina D. 2016. Critical Eating: Tasting Museum Stories on Restaurant Menus. – Food, Culture & Society 19 (2): 317–336. DOI: https://doi.org/10.1080/15528014.2016.1178548.10.1080/15528014.2016.1178548 Search in Google Scholar

Moon, Michelle and Cathy Stanton. 2018. Public History and the Food Movement: Adding the Missing Ingredient. London: Routledge. DOI: https://doi.org/10.4324/9781315114347.10.4324/9781315114347 Search in Google Scholar

Moora, Aliise. 1980. Eesti talurahva vanem toit 1: Tähtsamad toiduviljad, teraroad ja rüüped. Tallinn: Valgus. Search in Google Scholar

Moora, Aliise. 1991. Eesti talurahva vanem toit 2: Joogid, leib ja leivakõrvane. Tallinn: Valgus. Search in Google Scholar

Own Taste = Uma Mekk kaubamärk. – Vana-Võromaa Uma Mekk. https://umamekk.ee/kaubamark/ (accessed October 8, 2021). Search in Google Scholar

Plath, Ulrike. 2008. Surrogates in Baltic Nutrition and Culture in the 19th Century. – The End of Autonomy? Studies in Estonian Culture. Studia Fenno-Ugrica Groningana 5, edited by Cornelius Hasselblatt. Maastricht: Shaker Verlag, 52−68. Search in Google Scholar

Plath, Ulrike. 2012. Baltic Asparagus: Transnational Perspectives on Gardening and Food Culture (17th–19th cc.). – Tulkojums ar garšu: Ēdiena valodnieciskie un starpkultūru aspekti, edited by Beata Paškevica. Valmiera: Vidzemes Augstskola, 40−64. Search in Google Scholar

Põltsam-Jürjo, Inna. 2013. Pidusöögist näljahädani: söömine-joomine keskaja Tallinnas. Tallinn: Eesti Ekspressi Kirjastus. Search in Google Scholar

Põltsam-Jürjo, Inna. 2020. Viin, vein ja vesi: joogikultuurist Eestis kesk- ja varauusajal. Tallinn: Argo. Search in Google Scholar

Pruulmann-Vengerfeldt, Pille and Pille Runnel. 2014. When the Museum Becomes the Message for Participating Audiences. – Democratising the Museum: Reflections on Participatory Technologies, edited by Pille Runnel and Pille Pruulmann-Vengerfeldt. Frankfurt am Mein: Peter Lang Verlag, 35−54. Search in Google Scholar

Pruulmann-Vengerfeldt, Pille; Taavi Tatsi, Pille Runnel and Agnes Aljas. 2014. Researching Audience Participation in Museums: A Multimethod and Multisite Interventionist Approach. – Audience Research Methodologies between Innovation and Consolidation, edited by Geoffroy Patriarche, Helena Bilandzic, Jakob Linaa Jensen, and Jelena Jurišic. Abingdon: Routledge, 87–106. Search in Google Scholar

Ränk, Gustav. 1932. Kalade säilitamisest ja konservimisest Peipsi ranniku külades. – Eesti Rahva Muuseumi aastaraamat 7 (1931). Tartu: Eesti Rahva Muuseum, 69–75. Search in Google Scholar

Rattus, Kristel. 2016. Dialoogilisus Eesti Rahva Muuseumi püsinäitusel “Kohtumised”. – Eesti Rahva Muuseumi aastaraamat 59. Tartu: Greif, 143–161. Search in Google Scholar

Richards, Greg. 2002. Gastronomy: An Essential Ingredient in Tourism Production and Consumption? – Tourism and Gastronomy, edited by Anne-Mette Hjalager and Greg Richards. London: Routledge, 2–20. Search in Google Scholar

Runnel, Pille. 2018. Searching for Cultural Participation in Museum Practice. Keynote. – ICOM ICME 51st annual conference “Re-Imagining the Museum in the Global Contemporary”. 9.11.10.2018, Estonian National Museum, Tartu, Estonia, edited by Viv Golding and Agnes Aljas. Tartu: Eesti Rahva Muuseum, 7. Search in Google Scholar

Shields-Argelès, Christy. 2016. Anthropology on the Menu: Cultural Perspectives on Food and Taste in Museums. – Food and Museums, edited by Nina Levant and Irina Michalache. London: Bloomsbury Publishing, 21–39. Search in Google Scholar

Simon, Nina. 2010. The Participatory Museum. Museum 2.0. http://www.participatorymuseum.org/ (accessed September 7, 2021). Search in Google Scholar

Smoke sauna tradition in Võrumaa. – UNESCO: Intangible Cultural Heritage. https://ich.unesco.org/en/RL/smoke-sauna-tradition-in-voromaa-00951 (accessed October 8, 2021). Search in Google Scholar

Sousa, Filomena. 2020. Interview by Tamara Nikolić Đerić. – Museums and Intangible Cultural Heritage: Towards the Third Space in the Heritage Sector: A Companion to Discover Transformative Heritage Practices for the 21st Century, edited by Tamara Nikolić Đerić, Jorijn Neyrinck, Eveline Seghers and Evdokia Tsakiridis. Bruges: Werkplaats immaterieel erfgoed, 32–35. Search in Google Scholar

Tatsi, Taavi. 2013. Transformations of Museum-Embedded Cultural Expertise. Dissertationes de mediis et communicationibus Universitatis Tartuensis 18. Tartu: University of Tartu Press. Search in Google Scholar

Timothy, Dallen J. 2015. Introduction: Heritage Cuisines, Foodways and Culinary Traditions – Heritage Cuisines: Traditions, Identities and Tourism, edited by Dallen J. Timothy. London; New York, NY: Routledge, 1–24. DOI: https://doi.org/10.4324/9781315752525.10.4324/9781315752525 Search in Google Scholar

Timothy, Dallen J. and Stephen W. Boyd. 2006. Heritage Tourism in the 21st Century: Valued Traditions and New Perspectives. – Journal of Heritage Tourism 1 (1): 1–16. DOI: https://doi.org/10.1080/17438730608668462.10.1080/17438730608668462 Search in Google Scholar

Võsu, Ester and Anu Kannike. 2011. My Home is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises. – Journal of Ethnology and Folkloristics 5 (2): 19–47. Search in Google Scholar

Võsu, Ester and Helen Sooväli-Sepping. 2012. Smoking Out Local Traditions? Identity and Heritage Production in South-East Estonian Rural Tourism Enterprises. – Folklore. Electronic Journal of Folklore 51: 77–108. DOI: https://doi.org/10.7592/FEJF2012.51.vosu-soovali.10.7592/FEJF2012.51.vosu-soovali Search in Google Scholar

Wasson, Haidee. 2015. The Elastic Museum: Cinema within and beyond. – The International Handbooks of Museum Studies: Museum Media, edited by Michelle Henning. 1st edn. New York, NY: John Wiley & Sons, 603–627. DOI: https://doi.org/10.1002/9781118829059.wbihms326.10.1002/9781118829059.wbihms326 Search in Google Scholar

West, Harry G. 2016. Artisanal Food and the Cultural Economy: Perspectices on Craft, Heritage, Authenticity and Reconnection. – The Handbook of Food and Anthropology, edited by Jakob A. Klein and James L. Watson. London: Bloomsbury Publishing, 406–434. DOI: https://doi.org/10.5040/9781474298407.0029.10.5040/9781474298407.0029 Search in Google Scholar