UPRAVLJANJE GASTRONOMSKIM NASLEĐEM U PROCESU DECENTRALIZACIJE JAVNE UPRAVE U REPUBLICI SRBIJI

Abstract

Gastronomija i gastronomsko nasleđe čine važnu komponentu kulture i kulturnog identiteta svake ljudske zajednice. Kao relativno nedavno prepoznat poseban oblik nematerijalnog kulturnog nasleđa u okviru Uneskovog normativnog sistema, gastronomsko nasleđe se najčešće sagledava u korelaciji sa ritualima, običajima, tradicionalnim znanjima, tehnologijama i zanatima. Ono poseduje značajan potencijal za unapređenje kvaliteta života svojih nosilaca, kao i šire zajednice u kojoj se praktikuje, kako u domenu svakodnevnog života, tako i u oblasti turizma, gde predstavlja jedan od ključnih elemenata atraktivnosti turističke ponude. Istovremeno, ovaj izrazito kompleksan i dinamičan oblik nematerijalne kulturne baštine odlikuje se visokim stepenom fluidnosti, pa je podložan kontinuiranim reinterpretacijama, transformacijama i nestajanju, u skladu sa promenama kulturnih navika i stilova života. Shodno tome, pitanja njegove zaštite i dugoročne održivosti neraskidivo je povezano sa obrazovanjem, kulturnom politikom, održivim razvojem, strateškim planiranjem i upravljanjem, odnosno sa nizom faktora koji oblikuju šire makrookruženje. U navedenom kontekstu, rad pristupa analizi gastronomije i gastronomskog nasleđa iz naučne perspektive, oslanjajući se na kritičko sagledavanje doprinosa mislilaca, istraživača i stvaralaca tokom poslednja dva veka u Srbiji, kao i u Francuskoj, u kojoj se pojam gastronomije prvi put konceptualno artikuliše. Posebna pažnja posvećena je obrazlaganju potrebe za transdisciplinarnim pristupom ovom složenom predmetu istraživanja, kroz okvir gastronomske heritologije kao naučne discipline usmerene na proučavanje gastronomskog nasleđa. Rad dalje analizira uloge i aktivnosti različitih aktera uključenih u procese identifikacije, zaštite, promocije i interpretacije gastronomskog nasleđa u Srbiji. Uporedo se razmatraju primeri dobre prakse u regionu i Evropi, kao i uloga potencijalno zainteresovanih strana — od nosilaca prakse i jedinica lokalne samouprave, preko institucija kulture, zaštite, obrazovanja i turizma, do organizacija civilnog društva i kreativnih industrija — sa ciljem formulisanja adekvatnog, participativnog pristupa upravljanju gastronomskim nasleđem Srbije u uslovima decentralizacije javne uprave.

Gastronomy and gastronomic heritage constitute an important component of the culture and cultural identity of every human community. As a relatively recently recognized specific form of intangible cultural heritage within UNESCO’s normative framework, gastronomic heritage is most often examined in correlation with rituals, customs, traditional knowledge, skills, technologies, and crafts. It possesses significant potential for enhancing the quality of life of the communities, groups, and individuals who recognize it as part of their cultural heritage, as well as of the wider social context in which it is practiced, both in everyday life and in tourism, where it represents one of the key elements of the attractiveness of the tourist offer. At the same time, this highly complex and dynamic form of intangible cultural heritage is characterized by a high degree of fluidity and is therefore subject to continuous reinterpretations, transformations, and possible disappearance, in accordance with changes in cultural habits and lifestyles. Consequently, issues related to its safeguarding and long-term viability are closely linked to education, cultural policy, sustainable development, strategic planning, and governance, that is, to a range of factors shaping the broader macro-environment. Within this context, the paper approaches the analysis of gastronomy and gastronomic heritage from a scholarly perspective, drawing on a critical examination of the contributions of thinkers, researchers, and creators over the past two centuries in Serbia, as well as in France, where the concept of gastronomy was first conceptually articulated. Particular attention is devoted to substantiating the need for a transdisciplinary approach to this complex research subject through the framework of gastronomic heritology as a scholarly discipline focused on the study of gastronomic heritage. The paper further analyzes the roles and activities of various actors involved in the processes of identification, safeguarding, promotion, and interpretation of gastronomic heritage in Serbia. In parallel, examples of good practice from the region and Europe are examined, along with the roles of potentially interested stakeholders—from communities and bearers of practice and units of local self-government, through institutions of culture, heritage safeguarding, education, and tourism, to civil society organizations and creative industries—with the aim of formulating an appropriate participatory approach for the governance of Serbia’s gastronomic heritage under conditions of public administration decentralization.