Operationalising Typicality and Sustainability

This is a preliminary report that presents the conceptual and methodological framework for operationalising typicality and environmental sustainability in culinary recipes within the RELISH project. The task was to make two ideas precise enough to be built into RELISH's digital tools: What makes a recipe typical of a place or culture, and What makes a recipe environmentally sustainable? The report is a deliverable (D4.2) for the European Union-funded RELISH (Reframing European gastronomy Legacy through Innovation, Sustainability and Heritage) project, which innovates culinary recipes as digital and cultural tools to promote cultural heritage and connect with emerging adults.

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Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2026-06-28
DOI
https://doi.org/10.5281/zenodo.21013174
Primary Topic
Culinary Culture and Tourism
Type
article
Field-Weighted Citation Impact
0.00

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article

Operationalising Typicality and Sustainability

Andrea Borghini, Sara Madera Gómez
Zenodo (CERN European Organization for Nuclear Research)
Culinary Culture and Tourism
article

Operationalising Typicality and Sustainability

Andrea Borghini, Sara Madera Gómez
article en

Abstract

This is a preliminary report that presents the conceptual and methodological framework for operationalising typicality and environmental sustainability in culinary recipes within the RELISH project. The task was to make two ideas precise enough to be built into RELISH's digital tools: What makes a recipe typical of a place or culture, and What makes a recipe environmentally sustainable? The report is a deliverable (D4.2) for the European Union-funded RELISH (Reframing European gastronomy Legacy through Innovation, Sustainability and Heritage) project, which innovates culinary recipes as digital and cultural tools to promote cultural heritage and connect with emerging adults.

Zenodo (CERN European Organization for Nuclear Research)
University of Milan (IT)
European Commission
Openalex Percentile: Top 9%
Culinary Culture and Tourism
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