Exploring the concept of Hunan province food heritage: the case Yong Feng chili sauce / Li Qiong ... [et al.]

• Main Authors: Li, Qiong, Mohd Fuza, Zatul Iffah, Md. Sharif, Mohd Shazali, Mohammad Ramly, Alina Shuhaida
• Format: Article
• Language: English
• Published: Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2024
• Subjects: Heritage tourism. Cultural tourism; Nutrition. Foods and food supply
• Online Access: https://ir.uitm.edu.my/id/eprint/97875/1/97875.pdf; https://ir.uitm.edu.my/id/eprint/97875/; https://www.jthca.org/

With the growing global interest in cultural heritage sustainability, food heritage, particularly in China, faces significant challenges, including the impact of globalization and the need for effective preservation and transmission strategies. This study aims to explore the concept of food heritage in Hunan Province, China, with a specific focus on Yong Feng Chili Sauce, a notable example of food heritage. Conducting a systematic literature review which is a part of qualitative technique focused on terms such as "food heritage", "heritage food", "traditional food", and "local food." The article review covered a wide range of references from 2008 to 2023, providing a thorough summary of the progress and status of food heritage studies. This study identified fundamental aspects of food heritage, encompassing its preservation and productive protection. This study shows that Hunan’s food heritage, represented by Yong Feng Chili Sauce, contains rich cultural identity, traditional knowledge, and sustainable practices. The findings highlight the complexities of preserving food heritage in the face of modernization pressures, providing valuable insights for local Chinese governments. This study could be a steppingstone for discovering how other food heritage can be sustained to this day.