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JanezBogataj
agastronomicstrategywasdevelopedforthecityandtheregionusingthe
samemethodologyaswasusedforSloveniain2006.Inthesameyearapro-
motionalcataloguewaspublishedwhichhadamajorinfluenceonthinking
aboutofferingdifferentlocalandregionalfoodsinrestaurants.In2014,abook
oncharacteristicLjubljanadisheswaspublishedunderthetitleLjubljanahas
LongBeenRenownedforitsFood,whichnotonlypresentedthecity’sculinary
heritagebutinparticularposedachallengeforitsmoderninterpretationand
withitaspecifictypeofrecognition.Thesedishesarecurrentlybeingadded
tothemenusofvariousrestaurants.TheCityofLjubljanaandtheentireCen-
tralSloveniaRegion,whichsupportandenabletheentireproject,aredirectly
presentinalloftheseprofessionalendeavours.
Theemphasisonlearningaboutanddevelopinglocalandregionalculinary
culturesandculturaldiversityisanothersuccessfulproject,whichisentering
itsthirdyearofsuccessfulimplementationinLjubljanathisyear
.Thisproject
oreventsarecalledOpenKitchen.EveryFridayfromspringtoautumn,rep-
resentativesfromupto200restaurantsfromLjubljanaandalloverSlovenia
gatherinpartoftheLjubljanaMarketplaceandsellPositiveStreetFoodfrom
thestalls.Therangeisespeciallyculinarymulticultural:fromcharacteristic
SlovenianandLjubljanadishestodishesfromotherEuropeanandglobalmi-
lieus.Itwasalreadyinthedistant1925thatSlovenianpoetSrečkoKosovel
(1904-1926)wrote:uOuridealisaEuropeanman,differentbyappearance,
butonlyoneinhisstrive.Letusbeoneinspiritandlove,butletuspreserve
ourfaces!”
.Theresponsetotheeventsattheseculinarymarketplaceshasbeen
exceptional.Wecanspeakofnewformsofcommunicationinanurbanarea,
contentswhichprovideinsightintotheculinaryhabitsofdifferentculturesand
allowpeopletoexperiencedifferenttastes,viewcookingdemonstrationsin
frontofanaudienceandenjoyacompleteexperienceofpartofLjubljana’sold
towncentre.IbelievethattheLjubljanaOpenKitcheneventsalsodemonstrate
thatgastrodiplomacyisnotaone-waybutatwo-and-morewayexchangeand
communication.Theyareinessenceamethodofpresentingtheauthenticity
oflocal,regionalandnationalcuisines,whichareopentopeopleandarenot
carriedoutbehindthecloseddoorsofrestaurantkitchens.Theselectionof
dishesisalsonotbasedonreadingmenus,butonlooking,smellingandtasting
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