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Previous studies have highlighted the role of local food as a source of destination differentiation and tourist motivation, and as part of the understanding of slow food tourism. However, few previous researchers have discussed the proximity degree of products delivered in food tourism spaces such as markets, and how they contribute to the creation of slow tourism experiences. Based on the analysis of the origin of fruits and vegetables being sold at Mercat del Lleó, the municipal market of Girona (Catalonia, Spain), this paper investigates the value of local supply in an urban food tourism system. Fieldwork included nine interviews with market vendors, and data regarding 301 fruits and vegetables sold at the market were obtained. While results show a wide representation of local and regional produce, fruits and vegetables of national and international origin predominate over proximity products. The article reveals that there is still potential to improve the relationships between local food, identity promotion, and the sustainable experiences that attract slow tourists to urban destinations.
Francesc Fusté-Forné; Paula Ginés-Ariza; Ester Noguer-Juncà. Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona). Heritage 2021, 4, 1995 -2008.
AMA StyleFrancesc Fusté-Forné, Paula Ginés-Ariza, Ester Noguer-Juncà. Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona). Heritage. 2021; 4 (3):1995-2008.
Chicago/Turabian StyleFrancesc Fusté-Forné; Paula Ginés-Ariza; Ester Noguer-Juncà. 2021. "Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona)." Heritage 4, no. 3: 1995-2008.
The new global context has heightened the need for the sustainable mobility and recovery of the tourism industry. This study analyses how travel bubbles can contribute towards the sustainability and reconstruction of the tourism industry. Several examples have emerged worldwide, manifesting the strong need to create ‘safe’ routes to transform tourism. Through a theoretical approach and by drawing from previous research, official reports, and news media, this study analyses the rationale for travel bubbles and examines how they can support short-term responses to the pandemic and enhance long-term planning pertaining to tourism mobility for a sustainable future. It discusses the political, economic, psychological, socioeconomic, environmental, and hygiene impacts of travel bubbles. The study shows that sustainability can be achieved through a cooperative regional approach. It examines the challenges and opportunities of travel bubbles towards redeveloping tourism in neighbouring destinations and offers strategies to support sustainable tourism during the COVID-19 pandemic, such as backyard tourism.
Francesc Fusté-Forné; Noela Michael. Limited tourism: travel bubbles for a sustainable future. Journal of Sustainable Tourism 2021, 1 -18.
AMA StyleFrancesc Fusté-Forné, Noela Michael. Limited tourism: travel bubbles for a sustainable future. Journal of Sustainable Tourism. 2021; ():1-18.
Chicago/Turabian StyleFrancesc Fusté-Forné; Noela Michael. 2021. "Limited tourism: travel bubbles for a sustainable future." Journal of Sustainable Tourism , no. : 1-18.
Purpose This research discusses the role of service robots in gastronomic and dining experiences in a post–coronavirus disease (COVID) world. Design/methodology/approach The research note draws on secondary data to analyse the use of robots as an important mechanism to address the impacts of global disease outbreaks on the food industry, as related to hospitality and tourism. Findings Hospitality and tourism services are highly affected by the current travel bans, lockdowns and health-related rules that have emerged to manage the current pandemic (COVID-19). This research showcases the role of service robots in food encounters in hospitality and tourism as agents that contribute to safe and innovative experiences. Originality/value This research note explores how the use of robots in tourism futures will not only transform food experiences, but it is also critical to sustainable development of communities and destinations in a future that will continuously have to deal with disease outbreaks and pandemics with continued travel mobilities.
Francesc Fusté-Forné; Stanislav Ivanov. Robots in service experiences: negotiating food tourism in pandemic futures. Journal of Tourism Futures 2021, ahead-of-p, 1 .
AMA StyleFrancesc Fusté-Forné, Stanislav Ivanov. Robots in service experiences: negotiating food tourism in pandemic futures. Journal of Tourism Futures. 2021; ahead-of-p (ahead-of-p):1.
Chicago/Turabian StyleFrancesc Fusté-Forné; Stanislav Ivanov. 2021. "Robots in service experiences: negotiating food tourism in pandemic futures." Journal of Tourism Futures ahead-of-p, no. ahead-of-p: 1.
Departing from the understanding of food tourism in urban environments, this research analyses the brand engagement of bakeries during the COVID-19 lockdown period, and the first stages of the de-escalation process. A mixed-methods study is designed to analyze the case of six selected bakeries in Catalonia (Spain). Drawing on data obtained from semi-structured interviews (N = 6) and a visual content analysis of the businesses’ social media promotion in Instagram (N = 638), results show the performance of bakeries during pandemic times, where a change in production and consumption behaviors is observed and takeaway and delivery helped them to survive. In particular, their social media promotion in Instagram also revealed how bakeries have managed this difficult situation and kept a close relationship with customers, standing up as a symbol of resilience against the odds and contributing to preserve customers’ awareness on food and health, and the city’s identity, through digital branding strategies that communicate messages around bread and pastry foods (the product), the shop and the workshop (the place), and both the employees and the customers (the people).
Francesc Fusté-Forné; Nela Filimon. Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries. International Journal of Environmental Research and Public Health 2021, 18, 6251 .
AMA StyleFrancesc Fusté-Forné, Nela Filimon. Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries. International Journal of Environmental Research and Public Health. 2021; 18 (12):6251.
Chicago/Turabian StyleFrancesc Fusté-Forné; Nela Filimon. 2021. "Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries." International Journal of Environmental Research and Public Health 18, no. 12: 6251.
The current pandemic (Covid-19) disrupted businesses and challenged societies all over the world. In particular, destinations are being urged to keep the attraction and value of their products and services in post-pandemic tourism recovery programs. Drawing from a qualitative study based on published reports and research, and using participant observation, this research analyses the situation of tourism in Akaroa, South Island of New Zealand, during the coronavirus outbreak and the first stages of the recovery process. Results of the research show that while crisis management led to the closure of the sector due to strict social and travel restrictions, the confinement measures adopted by the government and the progressive reopening of the country has resulted in a shift from “cruise tourism” into a gradual return of “domestic tourism”. This paper argues that local peoples’ perspectives must be kept in mind when developing a tourism recovery strategy. This case study also shows that because of the nature of changing working environment, there is potential to change local demography in the form of an increase in residents putting pressure on local infrastructure. In a rural and marine environment, local stakeholders’ attention is required to focus on “quality” of tourism rather than “quantity”. Nature-based resources and outdoor activities are expected to be the critical ingredients for tourism’s immediate and sustainable future.
Asif Hussain; Francesc Fusté-Forné. Post-Pandemic Recovery: A Case of Domestic Tourism in Akaroa (South Island, New Zealand). World 2021, 2, 127 -138.
AMA StyleAsif Hussain, Francesc Fusté-Forné. Post-Pandemic Recovery: A Case of Domestic Tourism in Akaroa (South Island, New Zealand). World. 2021; 2 (1):127-138.
Chicago/Turabian StyleAsif Hussain; Francesc Fusté-Forné. 2021. "Post-Pandemic Recovery: A Case of Domestic Tourism in Akaroa (South Island, New Zealand)." World 2, no. 1: 127-138.
Street food is an ancient phenomenon that has recently drawn increased interest, specially in urban environments. Drawing from qualitative interviews with 30 street food vendors in New York City, the objective of this research is to study the perceptions of street food vendors and investigate their place in urban foodscapes. This was analysed through the case of a street food event at Bryant Park. Results show that street food in the twentieth-first century emerges as a significant part of city profiles where the most relevant issues, from the vendors’ perspective, are the role of public urban spaces, the increasing appeal of street food for people which includes a growing tourism demand, and the social media as a crucial factor to increase revenue. The work considers the implications of international street food events as an avenue for shaping public space and tourism practices in contemporary cities.
Francesc Fusté-Forné. Street food in New York City: Perspectives from a holiday market. International Journal of Gastronomy and Food Science 2021, 24, 100319 .
AMA StyleFrancesc Fusté-Forné. Street food in New York City: Perspectives from a holiday market. International Journal of Gastronomy and Food Science. 2021; 24 ():100319.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2021. "Street food in New York City: Perspectives from a holiday market." International Journal of Gastronomy and Food Science 24, no. : 100319.
The spread of the novel coronavirus, 'SARS-Cov-2', causing the disease 'COVID-19' has resulted in almost one hundred million cases and two million deaths (World Health Organization 2020). While early research suggested that the virus was not as contagious as SARS and MERS, the rapid increase in human to human transmission showed that the virus was in fact more contagious (Chan et al. 2020; Huang et al. 2020; Wang et al. 2020). On January 23, China announced lockdown in Wuhan to limit people’s movement both within and outside Wuhan (Surveillances 2020). This was the starting point to travel and transport restrictions, which were progressively implemented worldwide, following the virus’ expansion (Hamzelou 2020). In the past few months, research has commenced as part of academics’ rapid response to analyse the impacts and anticipate the consequences of the pandemics for tourism and hospitality (see, for example, Gössling, Scott, and Hall 2020). This paper adds texture to this conversation and critically discusses pandemics’ implications for the hospitality and tourism industries concerning the transport sector.
Asif Hussain; Francesc Fusté-Forné; David Simmons. FEAR OF PANDEMICS OR FEAR OF TOURISM: THE CHALLENGES FOR HUMAN MOBILITY. Tourism and hospitality management 2021, 27, 1 .
AMA StyleAsif Hussain, Francesc Fusté-Forné, David Simmons. FEAR OF PANDEMICS OR FEAR OF TOURISM: THE CHALLENGES FOR HUMAN MOBILITY. Tourism and hospitality management. 2021; 27 (1):1.
Chicago/Turabian StyleAsif Hussain; Francesc Fusté-Forné; David Simmons. 2021. "FEAR OF PANDEMICS OR FEAR OF TOURISM: THE CHALLENGES FOR HUMAN MOBILITY." Tourism and hospitality management 27, no. 1: 1.
Examples of niche tourism have emerged in parallel to the growing importance of food tourism in destination management and marketing. Examples of this include mushroom tourism, tea tourism, or udon tourism, among others. This study analyzes one of this specialist forms of food tourism: dairy tourism. Dairy tourism is the leisure and tourist practice that leads to the discovery of production, transformation, and commercialization processes of milk and milk derivatives. Specifically, the objective of this research is to discuss the relationships between local dairy landscapes and tourism in the Catalan region of Empordà, in the northeast of the Iberian Peninsula. Drawing on field visits and interviews with the seven regional producers, results describe the mechanisms of dairy tourism from a local marketing perspective.
Francesc Fusté-Forné. Dairy Tourism: A Local Marketing Perspective. Dairy 2021, 2, 14 -24.
AMA StyleFrancesc Fusté-Forné. Dairy Tourism: A Local Marketing Perspective. Dairy. 2021; 2 (1):14-24.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2021. "Dairy Tourism: A Local Marketing Perspective." Dairy 2, no. 1: 14-24.
Research on the relationship between automation services and tourism has been rapidly growing in recent years and has led to a new service landscape where the role of robots is gaining both practical and research attention. This paper builds on previous reviews and undertakes a comprehensive analysis of the research literature to discuss opportunities and challenges presented by the use of service robots in hospitality and tourism. Management and ethical issues are identified and it is noted that practical and ethical issues (roboethics) continue to lack attention. Going forward, new directions are urgently needed to inform future research and practice. Legal and ethical issues must be proactively addressed, and new research paradigms developed to explore the posthumanist and transhumanist transitions that await. In addition, closer attention to the potential of “co-creation” for addressing innovations in enhanced service experiences in hospitality and tourism is merited. Among others, responsibility, inclusiveness and collaborative human-robot design and implementation emerge as important principles to guide future research and practice in this area.
Francesc Fusté-Forné; Tazim Jamal. Co-Creating New Directions for Service Robots in Hospitality and Tourism. Tourism and Hospitality 2021, 2, 43 -61.
AMA StyleFrancesc Fusté-Forné, Tazim Jamal. Co-Creating New Directions for Service Robots in Hospitality and Tourism. Tourism and Hospitality. 2021; 2 (1):43-61.
Chicago/Turabian StyleFrancesc Fusté-Forné; Tazim Jamal. 2021. "Co-Creating New Directions for Service Robots in Hospitality and Tourism." Tourism and Hospitality 2, no. 1: 43-61.
The use of robots in hospitality and tourism is rapidly evolving. Restaurants progressively include robots as part of their staff, not only as waiters but also as chefs. The robotization of tourism and gastronomic experiences is a vital challenge that both service providers and customers need to cope with. Within this context, the paper investigates the perceptions of tourists towards the use of robots in restaurants. Drawing from a qualitative research design and built on a grounded theory approach, the results reveal the opportunities derived from the implementation of robots in hospitality and tourism. On the other hand, tourists also perceive the growing presence of robots in food services as a form of dehumanization of the gastronomic experience. Theoretical and practical implications are discussed with regard to a new experiencescape that is increasingly dominated by human-robot interactions.
Francesc Fusté-Forné. Robot chefs in gastronomy tourism: What's on the menu? Tourism Management Perspectives 2020, 37, 100774 .
AMA StyleFrancesc Fusté-Forné. Robot chefs in gastronomy tourism: What's on the menu? Tourism Management Perspectives. 2020; 37 ():100774.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2020. "Robot chefs in gastronomy tourism: What's on the menu?" Tourism Management Perspectives 37, no. : 100774.
Food and gastronomy are significant ingredients of everyday leisure and lifestyle practices. Food is part of culture and culture is part of the media. The current research analyzes the mediatization of food in legacy media. Drawing from a quantitative approach, the paper reviews food-based contents in New York City’s newspapers. In particular, AM New York, El Diario, Metro, The New York Times and The Wall Street Journal are studied over a period of 50 days. As a result, a total of 287 articles are analyzed. This research highlights the features of food and gastronomy contents and describes the differences and similarities between traditional newspapers and free dailies. Furthermore, the referent role of The New York Times in communicating food is confirmed.
Francesc Fusté-Forné. Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers. Journalism and Media 2020, 1, 18 -25.
AMA StyleFrancesc Fusté-Forné. Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers. Journalism and Media. 2020; 1 (1):18-25.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2020. "Reading about Gastronomy—An approach to Food Contents in New York City’s Newspapers." Journalism and Media 1, no. 1: 18-25.
El turismo gastronómico es una tipología turística donde los visitantes y turistas se adentran en la cultura y la naturaleza de un lugar a través de su gastronomía y patrimonio culinario. Entre las distintas posibilidades que ofrecen las prácticas de turismo gastronómico se encuentran las visitas a los mercados de abastos. Este artículo analiza el atractivo de los mercados a partir del estudio de la proximidad de los productos que se ofrecen en ellos. Para ello, se analizan tres mercados de tres localidades distintas de la Costa Daurada, en la zona sudoriental de Cataluña. Se han realizado 54 entrevistas a la totalidad de los puestos de alimentación de los mercados, y se han recopilado un total de 938 productos alimentarios. A partir del estudio de los distintos tipos de alimentos se puede determinar el potencial que ofrecen los mercados de abastos como espacios para la práctica del turismo gastronómico.
Francesc Fusté Forné; F. Xavier Medina; Lluís Mundet I Cerdan. La Proximidad de los Productos Alimentarios: Turismo Gastronómico y Mercados de Abastos en la Costa Daurada (Cataluña, España). Revista de geografía Norte Grande 2020, 213 -231.
AMA StyleFrancesc Fusté Forné, F. Xavier Medina, Lluís Mundet I Cerdan. La Proximidad de los Productos Alimentarios: Turismo Gastronómico y Mercados de Abastos en la Costa Daurada (Cataluña, España). Revista de geografía Norte Grande. 2020; (76):213-231.
Chicago/Turabian StyleFrancesc Fusté Forné; F. Xavier Medina; Lluís Mundet I Cerdan. 2020. "La Proximidad de los Productos Alimentarios: Turismo Gastronómico y Mercados de Abastos en la Costa Daurada (Cataluña, España)." Revista de geografía Norte Grande , no. 76: 213-231.
This paper aims to investigate the opinions of local cheese producers with regard to the relationships between cheese and tourism in rural areas. Based on a case study approach, data was collected through semi-structured interviews with cheesemakers and visits to cheesemaking facilities in Valle de Roncal (Roncal valley), a mountain region in northern Spain. Results of this research show that cheese producers in rural areas award tourism value to cheese by appreciating its historical linkages to land and landscapes, the rural lifestyle, and a regional communication of cheese. The originality of this paper lies on the approach to a niche tourism which is drawn from the understanding of cheese as both a local product and a tourist attraction, from the perspective of local producers in peripheries. This research informs rural tourism planners in the design of (food) tourist experiences that rely on a local-based storytelling.
Francesc Fusté-Forné. Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain). Journal of Ethnic Foods 2020, 7, 1 -9.
AMA StyleFrancesc Fusté-Forné. Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain). Journal of Ethnic Foods. 2020; 7 (1):1-9.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2020. "Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain)." Journal of Ethnic Foods 7, no. 1: 1-9.
Cheese plays a critical cultural, historical and tourist role in many countries. Cheese acts as a tool for identity communication and, increasingly, for travel motivation. The current paper aims to build the narratives attached to cheese in the city of Gouda, The Netherlands. Drawing on a qualitative design which relies on a non-participant observation case, unstructured interviews with local cheese actors, and a visual autoethnography, results show the incorporation of cheese within Gouda people, city, and tourists as a form of city talking to the world through cheese. This paper informs local and regional tourism planners how ‘cheese’ in Gouda communicates regional identity to visitors, which serves to better design, plan, and promote food tourism activities and experiences.
Francesc Fusté-Forné. Say Gouda, say cheese: Travel narratives of a food identity. International Journal of Gastronomy and Food Science 2020, 22, 100252 .
AMA StyleFrancesc Fusté-Forné. Say Gouda, say cheese: Travel narratives of a food identity. International Journal of Gastronomy and Food Science. 2020; 22 ():100252.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2020. "Say Gouda, say cheese: Travel narratives of a food identity." International Journal of Gastronomy and Food Science 22, no. : 100252.
Cheese recently acquired a major role as a tourist attraction, cheese tourism appearing in parallel to the increasing regional impact of food tourism practices. As a means of valuing local produce, recovering cultural heritage and appreciating natural landscapes, cheese making became a significant activity for community development, diversification and innovation in rural areas. Here, tourism is an innovation process that allows the economic survival of local small agri-food companies. Drawing from phenomenological ethnographic fieldwork based on participatory observation, this research discusses the mutual relations between the innovative processes of artisanal cheese sector and food tourism in rural Catalonia. Results provide evidence on how innovation occurs through milk and cheese production in rural environments as, from their role as primary economic activities, they progressively became a crucial actor within the tourism industry. This research contributes to the understanding of the processes of diversification and innovation in rural and natural environments, based on the specific case of artisanal cheese making in the Catalan Pyrenees. In this sense, gastronomic tourism practices confirm the entrepreneurial role of local producers in economic and tourist development.
Francesc Fusté-Forné; Lluis Mundet i Cerdan. A land of cheese: from food innovation to tourism development in rural Catalonia. Journal of Tourism and Cultural Change 2020, 19, 166 -183.
AMA StyleFrancesc Fusté-Forné, Lluis Mundet i Cerdan. A land of cheese: from food innovation to tourism development in rural Catalonia. Journal of Tourism and Cultural Change. 2020; 19 (2):166-183.
Chicago/Turabian StyleFrancesc Fusté-Forné; Lluis Mundet i Cerdan. 2020. "A land of cheese: from food innovation to tourism development in rural Catalonia." Journal of Tourism and Cultural Change 19, no. 2: 166-183.
Objetivo: aproximar la geografía local de dos productos característicos de la gastronomía valenciana, esto es, la horchata y los fartons. Metodología: para ello, se utilizó la observación no participante como fuente de información primaria y la bibliografía académica y sectorial como fuente secundaria. Resultados: se advirtió un elevado grado de identificación de estos dos productos con la cultura y la gastronomía valencianas y, por lo tanto, de su capacidad de transmisión de una identidad auténtica. Conclusiones: la proyección y comercialización de las prácticas y experiencias asociadas a los productos locales ayudan, también, a hacer frente a las tendencias globalizadoras del contexto gastronómico actual.
Francesc Fusté-Forné. Gastronomía en valor un estudio de caso de la horchata y los fartons en Valencia (España). Ánfora 2020, 27, 197 -216.
AMA StyleFrancesc Fusté-Forné. Gastronomía en valor un estudio de caso de la horchata y los fartons en Valencia (España). Ánfora. 2020; 27 (49):197-216.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2020. "Gastronomía en valor un estudio de caso de la horchata y los fartons en Valencia (España)." Ánfora 27, no. 49: 197-216.
RESUMEN Las relaciones entre las ferias de libros y el turismo han sido escasamente estudiadas en la literatura previa. Su capacidad de atracción de turistas parece evidente en el contexto de las prácticas del turismo cultural y patrimonial, pero no ha sido demostrada con anterioridad más allá de las cifras de visitantes a dichos eventos, que en la mayoría de los casos quedan encuadrados dentro del turismo de negocios. A partir de entrevistas semiestructuradas a especialistas del campo editorial, la literatura y el turismo en el contexto iberoamericano, el presente artículo analiza el potencial de las ferias de libros como un producto turístico. Los resultados apuntan que hay un espacio significativo para su desarrollo. PALABRAS CLAVE Turismo Cultural. Patrimonio Literario. Eventos. Ferias de Libros. ABSTRACT The relationships between book fairs and tourism have been scarcely studied in previous literature. While their potential to attract tourists within the context of cultural and heritage tourism practices seems obvious, their impact has been only analysed in terms of visitors’ data, which predominantly relies on business tourists. Based on semi-structured interviews with publishing, literature and tourism experts within the Iberoamerican context, this article discusses the possibilities that book fairs offer as tourist products. Results show that there is a significant space for their tourist development. KEYWORDS Cultural Tourism. Literary Heritage. Event. Book Fairs. AUTORIA Brenda G. Mejía - Máster en Turismo Cultural, Facultad de Turismo, Universitat de Girona, Catalúnia, España. Currículo: https://pr.linkedin.com/in/brendagisselle E-mail: [email protected] Francesc Fusté-Forné - Profesor Asociado, Facultad de Turismo, Universitat de Girona, Catalunia, España. Currículo: https://www.researchgate.net/profile/Francesc_Fuste-Forne E-mail: [email protected] ; [email protected] . REFERENCIAS Appadurai, A. (1994). Commodities and the politics of value. En: S. Pearce (Ed.), Interpreting Objects and Collections, pp.76-91. Londres: Routledge. Barriball, K.L. & While, A. (1994). Collecting Data using a semi‐structured interview: a discussion paper. Journal of Advanced Nursing, 19 (2), 328-335. Link Centro Regional para el Fomento del Libro en América Latina y el Caribe - Cerlalc (2012). Las ferias del libro . Manual para expositores y visitantes profesionales. Bogotá: Cerlarc. Link DiCicco-Bloom, B. & Crabtree, B. F. (2006). The qualitative research interview. Medical Education, 40 (4), 314-321. Link Gartner, W.C. (1994). Image formation process. Journal of Travel and Tourism Marketing, 2 (2-3), 191-216. Link Getz, D. & Page, S. (2016). Progress and prospects for event tourism research. Tourism Management, 52 , 593-631. Link Herbert, D. (2001). Literary places, tourism and the heritage experience. Annals of Tourism Research, 28 (2), 312-333. Link Hoppen, A., Brown, L. & Fyall, A. (2014). Literary tourism: Opportunities and challenges for the marketing and branding of destinations? Journal of Destination Marketing and Management, 3 (1), 37-47. Link Lampel, J. & Meyer, A.D. (2008). Guest editors’ introduction: Field‐configuring events as structuring mechanisms: How conferences, ceremonies, and trade shows constitute new technologies, industries, and markets. Journal of Management Studies, 45 (6), 1025-1035. Link Letona Roldán, J.A.L. (1991). Lo literario y el turismo. Estudios Turísticos, 110 , 47-63. Link Mintel Reports (2011). Literary Tourism - International . Londres. Link Moeran, B. (1993). A tournament of value: strategies of presentation in Japanese advertising. Ethnos, 58 (1-2), 73-93. Link Moeran, B. (2010). The book fair as a tournament of values. Journal of the Royal Anthropological Institute, 16 (1), 138-154. Link Pera, C. (1998). De viajeros y turistas: reflexiones sobre el turismo en la Literatura Hispanoamericana. Revista Iberoamericana, 64 (13), 507-528. Link Smith, K.A. (2003). Literary enthusiasts as visitors and volunteers. International Journal of Tourism Research, 5 (2), 83-95. Link Vera Rebollo, J.F. & Dávila Linares, J.M. (1995). Turismo y patrimonio histórico cultural. Estudios Turísticos, 126 , 161-178. PROCESSO EDITORIAL Recebido: 16 JAN 19; Avaliado: DEZ 19 – FEV 20; Aceito: 5 FEV 20.
Brenda G. Mejía; Catalúnia Universitat De Girona; Francesc Fusté-Forné. Tourism and Literature: An Approach to Book Fairs as Literary, Cultural and Tourism Heritage. Revista Rosa dos Ventos - Turismo e Hospitalidade 2020, 12, 429 -447.
AMA StyleBrenda G. Mejía, Catalúnia Universitat De Girona, Francesc Fusté-Forné. Tourism and Literature: An Approach to Book Fairs as Literary, Cultural and Tourism Heritage. Revista Rosa dos Ventos - Turismo e Hospitalidade. 2020; 12 (2):429-447.
Chicago/Turabian StyleBrenda G. Mejía; Catalúnia Universitat De Girona; Francesc Fusté-Forné. 2020. "Tourism and Literature: An Approach to Book Fairs as Literary, Cultural and Tourism Heritage." Revista Rosa dos Ventos - Turismo e Hospitalidade 12, no. 2: 429-447.
New technologies now include ways of digitally preserving cultural heritage. To illustrate the value and importance of these new technologies, this paper examines the case of Romanesque paintings from the Middle Ages in the Catalan Pyrenees, many of which have now been recovered owing to the use of video mapping techniques. This is an example of digital architectural design applied to the field of heritage experiences. Digital mapping recreates the original work displayed in the church of Sant Climent de Taüll, the main attraction in Vall de Boí, whose Romanesque heritage was acknowledged as a World Heritage Site in 2000. A project called Taüll 1123 was inaugurated in 2013 and has recently energized the tourism industry in the region. Drawing on a qualitative approach, this case study demonstrates how technology can be successfully applied to heritage in lesser studied and visited destinations.
Francesc Fusté-Forné. Mapping heritage digitally for tourism: an example of Vall de Boí, Catalonia, Spain. Journal of Heritage Tourism 2019, 15, 580 -590.
AMA StyleFrancesc Fusté-Forné. Mapping heritage digitally for tourism: an example of Vall de Boí, Catalonia, Spain. Journal of Heritage Tourism. 2019; 15 (5):580-590.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2019. "Mapping heritage digitally for tourism: an example of Vall de Boí, Catalonia, Spain." Journal of Heritage Tourism 15, no. 5: 580-590.
Cheese making is an example of transmission of authenticity and a representation of terroir. A piece of cheese conveys sense of place, nature, cultural processes, and ways of making and tasting. The imaginaries of cheese production and consumption are evident in both developing and developed countries. Every land has its own cheese, and through this product provides a particular taste of territory. In essence, this taste defines issues such as agro-livestock activities, health, leisure practices and food tourism attractions. The objective of this research is to discuss the role of cheese in liquid modernity. To achieve this, cheese narratives and imaginaries become the focus through which slow consumption, slow life or slow tourism are communicated and experienced through cheese as a philosophy for living in a contemporary liquid world. The unique case of agriculture and cheese production in New Zealand provides an example.
Tracy Berno; Francesc Fusté-Forné. Imaginaries of cheese: revisiting narratives of local produce in the contemporary world. Annals of Leisure Research 2019, 23, 608 -626.
AMA StyleTracy Berno, Francesc Fusté-Forné. Imaginaries of cheese: revisiting narratives of local produce in the contemporary world. Annals of Leisure Research. 2019; 23 (5):608-626.
Chicago/Turabian StyleTracy Berno; Francesc Fusté-Forné. 2019. "Imaginaries of cheese: revisiting narratives of local produce in the contemporary world." Annals of Leisure Research 23, no. 5: 608-626.
Celebrity chefs have played a huge social and cultural role during the last decades and they are often compared to rock stars. They perform own restaurant-destinations where a unique experience is showcased. Also, star chefs have increased their presence into daily life of people – thanks to media and because of the use of their products and dishes. Particularly, this research note focuses on food celebrities’ products available at a local supermarket in New York City. The piece aims to show the potential of this topic since this approach to celebrity allows people – and tourists also – to consume – buy, cook, and eat – like chefs while at home kitchens, and consequently, perform their own starred culinary experience.
Francesc Fusté-Forné. Star Chefs and the Table: From Restaurant to Home-Based Culinary Experiences. Journal of Culinary Science & Technology 2019, 18, 192 -200.
AMA StyleFrancesc Fusté-Forné. Star Chefs and the Table: From Restaurant to Home-Based Culinary Experiences. Journal of Culinary Science & Technology. 2019; 18 (3):192-200.
Chicago/Turabian StyleFrancesc Fusté-Forné. 2019. "Star Chefs and the Table: From Restaurant to Home-Based Culinary Experiences." Journal of Culinary Science & Technology 18, no. 3: 192-200.