Background:
The Dalmatian Coast constitutes a unique patchwork of marine, coastal, island, terrestrial and agricultural ecosystems with great variations regularly occurring over small distances. The biodiversity and landscape diversity have been in rather good shape compared to some other Mediterranean regions. However, recently this globally significant diversity is generally threatened by unsustainable elements in the main economic activities in the area, which include firstly real estate development and tourism but also agriculture and fisheries/mariculture.
The UNDP/GEF "COAST" project focuses on the problem of biodiversity and landscape protection and conservation in Dalmatia within a multi-disciplinary and multi-sectoral context of Integrated Coastal Management (ICM). The overall objective of the COAST project is to ensure that the development path of the Croatian coast is environmentally friendly, with the conservation of biological diversity firmly mainstreamed into that development path.
Description of the activity
Dalmatian konoba (wine cellar) as basic unit of Dalmatian couisine preserves local gastronomic tradition and promotes local and autochthonous foods and dishes.
Dalmatian konoba is a place for the best promotion of quality and rich diversity of authentic and traditional gastronomy. As a catering unit, Dalmatian konoba is defined by its ambience, content and enogastro offer.
For the last few decades due to globalization process and destructive development of fast food industry, Dalmatian konoba has been losing rapidly its primary identity as well as social and cultural importance.
Dalmatian konoba reflects local customs and way of living. Dalmatian traditional gastronomy and konoba itself is much more than food. It combines respect for basic life values, tradition, history and biodiversity. Initially, konoba relys entirely on local resources supporting everything that we nowdays know as postulates of (self) sustainability. Dalmatian konoba is part of regional identity that has to be properly valued in modern tourist enogastro and slow food maps.
Objectives of the assignment
- The main objectives of this assignment are the following:
- promotion of Dalmatian konoba and Dalmatian traditional enogastronomy
- promotion of Dalmatia as authentic Mediterranean gastronomic destination
- development of recommendations for the improvement of existing relevant legislation
- development of standards for Dalmatian konoba
- encourage organic growing of traditional sorts and breeds of Dalmatia
- creating new green jobs
- conservation of Dalmatian agribiodiversity
- conservation of cultural and architectural heritage
- promotion of cultural and social importance of traditional Dalmatian food
- improving public awareness of traditional food issue
- promotion of diversity of intangible cultural heritage
Duties and Responsibilities
The duties will include but are not limited to the following:
- describe and define Dalmatian konoba
a) as a catering unit
b) as the basic unit of Dalmatian couisine
c) as a bearer of Dalmatian gastronomy and its specificity
d) as a main promoter of Dalmatian authentic dishes and foods
- elaborate existing situation and problems regarding present status of Dalmatian konoba, including proposed solutions and -
recommendations for improvement as well
- analysis and critical review of actual relevant legislation (Regulations on establishing special standards- Croatian Autochthonous Cuisine):
propose improvements through amendments
- list Dalmatian dishes (with photos) allowed for Dalmatian konoba
- detailed standardization for Dalmatian konoba
- organising workshops on Dalmatian konoba with stakeholders from the relevant institutions
- Trades and Crafts, Croatian Chamber of Economy, Croatian Culinary Federation etc.)
develop curriculum for Dalmatian traditional gastronomy and include this in regular culinary academy curricula
Competencies
Required Skills and Experience
The consultant should have:
- At least 5 years of experience in the field of Dalmatian traditional gastronomy
- Respectable number of gastronomy related articles and gastronomy books and brochures
- Renowned gastro critic on cooking and other enogastro shows
- Knowledge and understanding of issues regarding Regulations on establishing special standards- Croatian Autochthonous Cuisine
- Familiar with the COAST project area
- Good communication skills
- Good command of English; and
- Excellent writing, presentation and reporting skills.
Deadline: 24 April 2012
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