II. Main Cultural products 4. Culinary Heritage

Sources and references

1. Association of Rural Advisory Centres, Finland,http://www.maakuntienparhaat.fi/en/
2. “Uniquely Finnish Food Travel in 7 provinces. Local food experiences in genuine atmospheres”, http://www.maakuntienparhaat.fi/doc/foodroutes.pdf
3. Norwegian organisation for promotion of rural tourism and farm food industry, http://www.hanen.no/index_en.html
4. Presentation by Vesna Čuček, Slovenian Chamber of Agriculture and Forestry of Slovenia, Agriculture and Forestry Institute Celje, at the International Rural Tourism Workshop in Riga, Latvia, June 9, 2010, http://www.celotajs.lv/cont/conf/conference/100609-WS/program.html
5. Restaurant “Salve”, www.salve.lv
6. Hotel Castle “Igates pils”and Mills Pub, www.igatespils.lv
7. Pädaste Manor Hotel, Muhu Island, Estonia, www.padaste.ee
8. Restaurant "Chez Dominique", Helsinki, Finland, www.chezdominique.fi/
9. Countryside Bounty, http://www.celotajs.lv/cont/wrth/worth/bounty_en.html
10. Barley porridge: http://zitinja.blogspot.com/2010/10/miezu-putraimu-biezputra-jeb.html
11. Barley risotto with tiger prawns: http://vinabars.lv
12. “Latvian Food in Modern Cuisine”, presentation by Ē. Dreibands, chef at „Annas hotel” and „Kartupeļu ēdāji” in the seminar “Developing Culinary Tourism Products”, 01.12.2010., Latvia
13. „Qualitool”, a web based training tool to Eurogites (European Federation of Rural Tourism) - minimum international rural tourism accommodation standards http://quality.eurogites.org
14. http://humanform.info/mushrooms/mushroom.htm Preparation and Recipes translated from the Latvian classic text: Latvian and Modern Kitchen: Advice for Hostesses on Correct Food Preparation/ H.Stabulnieks-Birzina, A.Švagers - Riga, Grinbergs, 1939)

Conclusion

5. Nature