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Journal of Tourism and Cultural Change Volume 19, 2021 - Issue 2
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A land of cheese: from food innovation to tourism development in rural Catalonia

Francesc Fusté-Fornéa Department of Business, Faculty of Tourism, University of Girona, Girona, SpainCorrespondence[email protected]
[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3800-9284View further author information
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Lluis Mundet i Cerdanb Department of Geography, Faculty of Tourism, University of Girona, Girona, SpainORCID Iconhttps://orcid.org/0000-0002-4091-6852View further author information
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Pages 166-183 | Received 14 Feb 2019, Accepted 15 Jul 2020, Published online: 23 Jul 2020

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Beatriz Roldán Martínez. (2023) Tourism as an innovation and the relevant-innovation-witnesses. Current Issues in Tourism 0:0, pages 1-14.
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Articles from other publishers (15)

Cristina Barzallo-Neira & Juan Ignacio Pulido-Fernández. (2023) Identification of the Main Lines of Research in Gastronomic Tourism: A Review of the Literature. Sustainability 15:7, pages 5971.
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Ester Noguer-Junca & Francesc Fusté-Forné. (2023) Regional foods in the tourism value chain: the case of Hazelnut of Brunyola. Miscellanea Geographica 27:1, pages 19-25.
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丽江 董. (2023) Research Hotspot and Prospect on the Value of Rural Tourism. International Journal of Ecology 12:03, pages 340-352.
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Edgar Rojas-Rivas, Humberto Thomé-Ortiz & Angélica Espinoza-Ortega. (2022) A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses. Foods 11:24, pages 3959.
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Amra Čaušević & Francesc Fusté-Forné. (2022) Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing. European Journal of Tourism, Hospitality and Recreation 12:1, pages 61-77.
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Paula Ginés-Ariza, Francesc Fusté-Forné & Ester Noguer-Juncà. (2022) Valorising the rural pantry: Bridges between the preservation of fruits and slow tourism in Catalonia. Journal of Agriculture and Food Research 10, pages 100386.
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Paşa Mustafa ÖZYURT & Sezai SARIİBRAHİMOĞLU. (2022) DOĞU KARADENİZ’E ÖZGÜ KALANDAR KUTLAMALARININ KÜLTÜREL MİRAS TURİZMİ KAPSAMINDA İNCELENMESİINVESTIGATING OF KALANDAR CELEBRATIONS, PECULIAR TO THE EASTERN BLACK SEA, IN THE CONTEXT OF CULTURAL HERITAGE TOURISM. Karadeniz İncelemeleri Dergisi 16:33, pages 263-284.
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Daniel De Jesús Contreras & F. Xavier Medina. (2022) Reflexiones etnográficas sobre la descontextualización del patrimonio alimentario en el marco de las rutas gastronómicas en Querétaro (México). Disparidades. Revista de Antropología 77:1, pages e013.
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José Ramón-Cardona & María Dolores Sánchez-Fernández. (2022) Tangible and Intangible Heritage of Ibiza (Spain) and Its Potential to Be Valued as a Tourist Offer. Heritage 5:3, pages 1350-1369.
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Olga Tsymbala & Yulia Dorosh. (2022) INNOVATIVE PRODUCTS ON THE MARKET OF GASTRONOMIC TOURISM IN UKRAINE (ON THE EXAMPLE OF CHEESE FACTORIES OF LVIV REGION). GEOGRAPHY AND TOURISM:68, pages 16-23.
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Francesc FUSTÉ-FORNÉ. (2021) Marketing cheese tourism in global times. Journal of Multidisciplinary Academic Tourism 6:2, pages 73-79.
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Francesc 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 4:3, pages 1995-2008.
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Francesc 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 18:12, pages 6251.
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Francesc Fusté-Forné. (2021) Dairy Tourism: A Local Marketing Perspective. Dairy 2:1, pages 14-24.
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Francesc Fusté-Forné. (2020) From armchair to table: online supermarkets as potential post-pandemic tourist attractions. Studia Periegetica 32:4, pages 25-42.
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