Imaginaries of cheese: revisiting narratives of local produce in the contemporary world

Berno, Tracy; Fusté‐Forné, Francesc

doi:10.1080/11745398.2019.1603113

Cited by 37 publications

(22 citation statements)

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“…All these spaces where cheese is valorized, as observed in Figure 1, are complemented with a fourth factor discussed below: the potential of the online world to enhance the promotion of cheese. Cheese provides an authentic taste of place (Berno and Fusté-Forné, 2019), which contributes to regional development (Čaušević and Hrelja, 2020) and creates a meaningful tourist experience (Folgado-Fernández, Di-Clemente and Hernández-Mogollón, 2019) which is based on a local storytelling (Fusté-Forné, 2020c).…”

Section: Literature Reviewmentioning

confidence: 99%

“…For example, cheese festivals and markets do not only communicate the cultural identity of a territory but also its natural context: the environment where animals are grazing and feeding. The sense of place is encapsulated in a piece of cheese (Berno and Fusté-Forné, 2019). In this sense, traditional marketing strategies and, especially, the online avenues (for example, social media) offer a wide range of possibilities towards the protection and marketing of food and tourism (Getz et al, 2014;Sigala, Christou and Gretzel, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Marketing cheese tourism in global times

Fusté‐Forné

2021

Journal of Multidisciplinary Academic Tourism

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Food tourism is defined as a journey to a destination in order to discover a culture through its food. Special segments of culinary tourism have emerged during the last decades to valorize local products and drinks and award tourism value to food. This is the case of cheese tourism, which has been recently studied with increasing management and marketing implications. In this sense, planning and development of food-based marketing strategies represent a key factor towards the success of a niche tourism. In particular, this paper investigates the process of marketing cheese tourism in social media. Drawing on a visual content analysis focused on Instagram, the research analyses the virtual storytelling of Manchego cheese. Results showcase how cheese is communicated to audiences and reveal the potential of social media to create a cheese-based narrative. Both theoretical and practical implications of the study are described.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Marketing cheese tourism in global times

Fusté‐Forné

2021

Journal of Multidisciplinary Academic Tourism

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“…In this sense, although cheese tourism as a specific type of tourism is still an emerging field of research, there is a growing trend where "cheese tourism creates new destinations and contributes to existing destination branding" [1]. This is the case of studies which have focused on different destinations in Belgium [21], Brazil [22], Canada [23], Costa Rica [24], France [25], Italy [26], Mexico [27], New Zealand [28], Norway [29], Russia [1], and Spain [4,30].…”

Section: Cheese Tourism-a Growing Tasting Journeymentioning

confidence: 99%

Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain)

Fusté‐Forné

2020

J. Ethn. Food

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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.

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“…Food is an example of heritage that represents a manifestation of the "sense of place" [1,2]. Drawing upon local products and culinary traditions, food refers to the dynamics of production and consumption, which are illustrative of cultural and natural heritage [3,4]. Food tourism is a growing niche form of tourism that lies at the core of destination management and marketing [5].…”

Section: Introductionmentioning

confidence: 99%

Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona)

2021

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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.

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Imaginaries of cheese: revisiting narratives of local produce in the contemporary world

Cited by 37 publications

References 50 publications

Marketing cheese tourism in global times

Marketing cheese tourism in global times

Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain)

Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona)

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