Seasonality in food tourism: wild foods in peripheral areas

References

• Andersson, T. D., Mossberg, L., & Therkelsen, A. (2017). Food and tourism synergies: Perspectives on consumption, production and destination development. Scandinavian Journal of Hospitality and Tourism, 17(1), 1–8. doi:10.1080/15022250.2016.1275290
   Web of Science ®Google Scholar
• Antrop, M. (2005). Why landscapes of the past are important for the future? Landscape and Urban Planning, 70, 21–34. doi:10.1016/j.landurbplan.2003.10.002
   Web of Science ®Google Scholar
• Arora, D. (1999). The Way of the Wild Mushroom, 52 (4).
   Google Scholar
• Ballantyne, R., Packer, J., & Hughes, K. (2009). Tourists’ support for conservation messages and sustainable management practices in wildlife tourism experiences. Tourism Management, 30, 658–664. doi:10.1016/j.tourman.2008.11.003
   Web of Science ®Google Scholar
• Bérard, L., Cegarra, M., Djama, M., Louafi, S., Marcheney, P., Rousell, B., & Verdeaux, F. (2005). Local ecological knowledge and practice: An original approach in France. Paris: IDDRI.
   Google Scholar
• Berno, T., Laurin, U., & Maltezakis, G. (2014). The special role of agriculture in food tourism. In E. Wolf (Ed.), Have fork will travel: Handbook for food tourism (pp. 105–114). Seattle: World Food Travel Association.
   Google Scholar
• Bèssière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38, 21–34.
   Web of Science ®Google Scholar
• Bèssière, J. (2001). The role of rural gastronomy in tourism. In L. Roberts & D. Hall (Eds.), Rural Tourism and recreation: Principles to practice (pp. 115–118). Wallingford: CABI International.
   Google Scholar
• Bèssière, J., & Tibère, L. (2013). Traditional food and tourism: French tourist experience and food heritage in rural spaces. Journal of Science of Food and Agriculture, 93, 3420–3425.
   PubMed Web of Science ®Google Scholar
• Bharucha, Z., & Pretty, J. (2010). The roles and values of wild foods in agricultural systems. Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences, 365, 2913–2926.
   PubMed Web of Science ®Google Scholar
• Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28, 177–194. doi:10.1108/IJCHM-05-2014-0214
   Web of Science ®Google Scholar
• Blichfeldt, B. S., & Halkier, H. (2014). Mussels, tourism and community development: A case study of place branding through food festivals in rural North Jutland, Denmark. European Planning Studies, 22, 1587–1603. doi:10.1080/09654313.2013.784594
   Web of Science ®Google Scholar
• Bonet, J. A., Pukkala, T., Fischer, C. R., Palahí, M., Martínez de Aragón, J., & Colinas, C. (2008). Empirical models for predicting the production of wild mushrooms in Scots pine (Pinus sylvestris L.) forests in the Central Pyrenees. Annals of Forest Science, 65, 1–9.
   Web of Science ®Google Scholar
• Boniface, P. (2003). Tasting tourism: Traveling for food and drink. Burlington: Ashgate Publishing.
   Google Scholar
• Byrkjeflot, H., Pedersen, J. S., & Svejenova, S. (2013). From label to practice: The process of creating new Nordic cuisine. Journal of Culinary Science & Technology, 11, 36–55. doi:10.1080/15428052.2013.754296
   Google Scholar
• Carbonell, E., & Bellmunt, C. S. (2016). Pàleo Receptes. La Dieta dels nostres orígens per a una vida saludable. Valls: Cossetània Edicions.
   Google Scholar
• Carles I Font, J. (2002). La cuina tradicional dels bolets. Valls: Cossetània Edicions.
   Google Scholar
• Carreras, C. (1995). La cuina del bolet. Barcelona: Edicions de la Magrana.
   Google Scholar
• Christensen, M., Bhattarai, S., Devkota, S., & Larsen, H. O. (2008). Collection and use of wild edible fungi in Nepal. Economic Botany, 62, 12–23. doi:10.1007/s12231-007-9000-9
   Web of Science ®Google Scholar
• De Frutos Madrazo, P., Martinez Peña, F., & Esteban Laleona, S. (2012). Edible wild mushroom tourism as a source of income and employment in rural areas. The case of Castilla y León. Forest Systems, 21, 81–98. doi:10.5424/fs/2112211-02545
   Web of Science ®Google Scholar
• De Groot, R. S., Wilson, M., & Boumans, R. (2002). A typology for the description, classification and valuation of ecosystem functions, goods and services. Ecology Economy, 41, 393–408. doi:10.1016/S0921-8009(02)00089-7
   Web of Science ®Google Scholar
• De Jong, A., & Varley, P. (2018). Foraging tourism: Critical moments in sustainable consumption. Journal of Sustainable Tourism, 26, 685–701. doi:10.1080/09669582.2017.1384831
   Web of Science ®Google Scholar
• Dominé, A., Römer, J., & Ditter, M. (2000). Culinaria Europese specialiteiten. Köln: Könemann Verlagsgesellschaft GMBH.
   Google Scholar
• Duarte, A., & Bressan, A. (2014). Expanding the scope of traditional rural products through events, tourism and hospitality: A preliminary case study of Italy’s GirOlio. In A. Cavicchi & C. Santini (Eds.), Food and wine events in Europe: A stakeholder approach (pp. 85–99). Abingdon: Routledge.
   Google Scholar
• Emery, M., Martin, S., & Dyke, A. (2006). Wild harvests from Scottish woodlands: Social, cultural and economic values of contemporary nontimber forest products. Edinburgh: Scotland Forestry Commission.
   Google Scholar
• Estévez, M. (2009). Bolets en temps de crisi. Badalona: Ara Llibres.
   Google Scholar
• Everett, H. (2007). A welcoming wilderness: The role of wild berries in the construction of newfoundland and labrador as a tourist destination. Ethnologies, 291, 49–80.
   Google Scholar
• Friedman, J. (2010). Place and place-making in cities: A global perspective. Planning Theory and Practice, 11, 149–165.
   Google Scholar
• Fusté-Forné, F. (2015a). Cheese tourism in a World Heritage site: Vall de Boí (Catalan Pyrenees). European Journal of Tourism Research, 11, 87–101.
   Web of Science ®Google Scholar
• Fusté-Forné, F. (2015b). Local cheese in farmers’ markets: Community and tourism development in Canterbury, New Zealand. e-Review of Tourism Research (eRTR), 12, 281–289.
   Google Scholar
• Fusté-Forné, F. (2016). El queso como recurso turístico para el desarrollo regional: la Vall de Boí como caso de estudio. PASOS Revista de Turismo y Patrimonio Cultural, 14, 241–249.
   Google Scholar
• Fusté-Forné, F., & Berno, T. (2016). Food tourism in New Zealand: Canterbury’s foodscapes. Journal of Gastronomy and Tourism, 2, 71–86. doi:10.3727/216929716X14720551277763
   Google Scholar
• Gössling, S., & Hall, C. M. (2013). Sustainable culinary systems: An introduction. In C. M. Hall & S. Gössling (Eds.), Sustainable culinary systems: Local foods, innovation, and tourism and hospitality (pp. 3–44). Abingdon: Routledge.
   Google Scholar
• Haines-Young, R., & Potschin, M. (2013). Common International Classification of Ecosystem Services (CICES): Consultation on Version 4, August–December 2012, EEA Framework Contract No EEA/IEA/09/003.
   Google Scholar
• Hall, C. M. (2016). Heirloom products in heritage places: Farmers markets, local food, and food diversity. In D. Timothy (Ed.), Heritage cuisines: Traditions, identities and tourism (pp. 88–103). Abingdon: Routledge.
   Google Scholar
• Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world. Development, management and markets (pp. 1–24). Oxford: Butterworth Heinemann.
   Google Scholar
• Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world: Development, management, and markets. Oxford: Elsevier.
   Google Scholar
• Härkönen, M. (2002). Mushroom collecting in Tanzania and Hunan (Southern China): Inherited wisdom and folklore of two different cultures. Tropical Mycology, 1, 149–165.
   Google Scholar
• Hashimoto, A., & Telfer, D. J. (2008). From sake to sea urchin: Food and drink festivals and regional identity in Japan. In C. M. Hall & L. Sharples (Eds.), Food and wine festivals and events around the world: Development, management and markets (pp. 249–278). Oxford: Elsevier.
   Google Scholar
• Hillel, D., Belhassen, Y., & Shani, A. (2013). What makes a gastronomic destination attractive? Evidence from the Israeli Negev. Tourism Management, 36, 200–209. doi:10.1016/j.tourman.2012.12.006
   Web of Science ®Google Scholar
• Hirons, M., Comberti, C., & Dunford, R. (2016). Valuing cultural ecosystem services. Annual Review of Environment and Resources, 41, 545–574. doi:10.1146/annurev-environ-110615-085831
   Web of Science ®Google Scholar
• Hjalager, A. M., & Corigliano, M. A. (2000). Food for tourists: Determinants of an image. International Journal of Tourism Research, 2, 281–293. doi:10.1002/1522-1970(200007/08)2:4<281::AID-JTR228>3.0.CO;2-Y
   Google Scholar
• Hjalager, A. M., & Johansen, P. H. (2013). Food tourism in protected areas – Sustainability for producers, the environment and tourism? Journal of Sustainable Tourism, 21, 417–433. doi:10.1080/09669582.2012.708041
   Web of Science ®Google Scholar
• Hjalager, A. M., & Richards, G. (2002). Tourism and gastronomy. New York: Routledge.
   Google Scholar
• Hjalager, A. M., Johansen, P. H., & Rasmussen, B. (2015). Informing regional food innovation through lead user experiments. British Food Journal, 117, 2706–2723. doi:10.1108/BFJ-03-2015-0098
   Web of Science ®Google Scholar
• Jalis, M. H., Che, D., & Markwell, K. (2014). Utilising local cuisine to market Malaysia as a tourist destination. Procedia - Social and Behavioral Sciences, 144, 102–110. doi:10.1016/j.sbspro.2014.07.278
   Google Scholar
• Janse, G., & Ottitsch, A. (2005). Factors influencing the role of non-wood forest products and services. Forest Policy Economics, 7, 309–319. doi:10.1016/S1389-9341(03)00068-6
   Web of Science ®Google Scholar
• Kangas, K., & Markkanen, P. (2001). Factors affecting participation in wild berry picking by rural and urban dwellers. Silva Fennica, 35, 487–495.
   Web of Science ®Google Scholar
• Karavani, A., De Cáceres, M., Martínez de Aragón, J., Bonet, J. A., & De-Miguel, S. (2018). Effect of climatic and soil moisture conditions on mushroom productivity and related ecosystem services in Mediterranean pine stands facing climate change. Agricultural and Forest Meteorology, 248, 432–440. doi:10.1016/j.agrformet.2017.10.024
   Web of Science ®Google Scholar
• Kastenholz, E., & Figueiredo, E. (2014). Rural tourism experiences. Land, sense and experience-scapes in quest of new tourist spaces and sustainable community development. PASOS Revista de Turismo y Patrimonio Cultural, 12, 511–514. doi:10.25145/j.pasos.2014.12.037
   Google Scholar
• Kelman, I. (2014). No change from climate change: Vulnerability and small island developing states. The Geographical Journal, 180, 120–129. doi:10.1111/geoj.12019
   Web of Science ®Google Scholar
• Kim, S., & Ellis, A. (2015). Noodle production and consumption: From agriculture to food tourism in Japan. Tourism Geographies, 17, 151–167. doi:10.1080/14616688.2014.978812
   Web of Science ®Google Scholar
• Kim, Y. G., & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33, 1458–1467. doi:10.1016/j.tourman.2012.01.015
   Web of Science ®Google Scholar
• Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30, 354–377. doi:10.1177/1096348006286797
   Google Scholar
• Kocković-Zaborski, T. (2007). Truffle hunting in Istria. In J. Tresserras & F. X. Medina (Eds.), Patrimonio Gastronómico y Turismo Cultural en el Mediterráneo (pp. 425–442). Bacrelona: Ibertur.
   Google Scholar
• Lane, B. (1994). Sustanaible rural tourism strategies: A tool for development and conservation. Jounal of Sustainable Tourism, 2, 102–111. doi:10.1080/09669589409510687
   Google Scholar
• Lee, A. H. J., Wall, G., & Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of Rural Studies, 39, 133–144. doi:10.1016/j.jrurstud.2015.05.001
   Web of Science ®Google Scholar
• Lew, A. (2017). Tourism planning and place making: Place-making or placemaking? Tourism Geographies, 19, 448–466. doi:10.1080/14616688.2017.1282007
   Web of Science ®Google Scholar
• López-Guzmán, T., & Sánchez-Canizares, S. (2012). Culinary tourism in Córdoba (Spain). British Food Journal, 114, 168–179.
   Web of Science ®Google Scholar
• Lovelock, B. (2007). Tourism and the consumption of wildlife. Hunting, shooting and sport fishing. Abingdon: Routledge.
   Google Scholar
• Łuczaj, L., Pieroni, A., Tardío, J., Pardo-de-Santayana, M., Sõukand, R., Svanberg, I., & Kalle, R. (2012). Wild food plant use in 21st century Europe: The disappearance of old traditions and the search for new cuisines involving wild edibles. Acta Societatis Botanicorum Poloniae, 81, 359–370. doi:10.5586/asbp.2012.031
   Web of Science ®Google Scholar
• Maes, J., Teller, A., Erhard, M., & Keune, H. (2013). Mapping and assessment of ecosystems and their services: An analytical framework for ecosystem assessments under action 5 of the EU biodiversity strategy to 2020. Ispra, Italy: JRC.
   Google Scholar
• Maffi, L. (2001). On biocultural diversity. Linking language, knowledge, and the environment. Washington, DC: Smithsonian Institution Press.
   Google Scholar
• Mak, A. H., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39, 171–196. doi:10.1016/j.annals.2011.05.010
   Web of Science ®Google Scholar
• Molina, M., Pardo-de-Santayana, M., García, E., Aceituno-Mata, L., Morales, R., & Tardío, J. (2012). Exploring the potential of wild food resources in the Mediterranean region: Natural yield and gathering pressure of the wild asparagus (Asparagus acutifolius L.). Spanish Journal of Agricultural Research, 10, 1090–1100. doi:10.5424/sjar/2012104-3050
   Web of Science ®Google Scholar
• Moyes Farrero, A. (2010). Cuina i terra de la Vall de Boí. Barcelona: Meteora.
   Google Scholar
• Murray, G., Boxall, P. C., & Wein, R. W. (2005). Distribution, abundance, and utilization of wild berries by the Gwich’in people in the Mackenzie River Delta Region. Economic Botany, 59, 174–184. doi:10.1663/0013-0001(2005)059[0174:DAAUOW2.0.CO;2]
   Web of Science ®Google Scholar
• Musgrave, S. (2009). Grain elevated: The fall and rise of red fife wheat. In N. Cooke (Ed.), What's to Eat? Entrees in Canadian food history. Montreal: McGill-Queen's University Press.
   Google Scholar
• Pardo-De-Santayana, M., Tardío, J., & Morales, R. (2005). The gathering and consumption of wild edible plants in the Campoo (Cantabria, Spain). International Journal of Food Sciences and Nutrition, 56, 529–542. doi:10.1080/09637480500490731
   PubMed Web of Science ®Google Scholar
• Pascual, R., & Duran, N. (2008). El mapa dels bons bolets a Catalunya. Barcelona: Pòrtic.
   Google Scholar
• Pieroni, A., Nebel, S., Santoro, R. F., & Heinrich, M. (2005). Food for two seasons: Culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village. International Journal of Food Sciences and Nutrition, 56, 245–272. doi:10.1080/09637480500146564
   PubMed Web of Science ®Google Scholar
• Pine, J., & Gilmore, J. (1998). Welcome to the experience economy. Harvard Business Review, 76, 97–105.
   PubMed Web of Science ®Google Scholar
• Prat, J. (2007). Setas. Del bosque a la mesa. Barcelona: Libros Cúpula.
   Google Scholar
• Reyes-García, V., Menendez-Baceta, G., Aceituno-Mata, L., Acosta-Naranjo, R., Calvet-Mir, L., Domínguez, P., … Pardo-de-Santayana, M. (2015). From famine foods to delicatessen: Interpreting trends in the use of wild edible plants through cultural ecosystem services. Ecological Economics, 120, 303–311. doi:10.1016/j.ecolecon.2015.11.003
   Web of Science ®Google Scholar
• Reynolds, P. C., & Braithwaite, D. (2001). Towards a conceptual framework for wildlife tourism. Tourism Management, 22, 31–42. doi:10.1016/S0261-5177(00)00018-2
   Web of Science ®Google Scholar
• Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption? In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 3–20). London: Routledge.
   Google Scholar
• Roy, H., Hall, C. M., & Ballantine, P. (2016). Barriers and constraints in the use of local foods in the hospitality sector. In C. M. Hall & S. Gössling (Eds.), Food tourism and regional development: Networks, products and trajectories (pp. 255–272). Abingdon: Routledge.
   Google Scholar
• Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 51–70). London: Routledge.
   Google Scholar
• Schulp, C. J. E., Thuiller, W., & Verburg, P. H. (2014). Wild food in Europe: A synthesis of knowledge and data of terrestrial wild food as an ecosystem service. Ecological Economics, 105, 292–305. doi:10.1016/j.ecolecon.2014.06.018
   Web of Science ®Google Scholar
• Sidali, K. L., Kastenholz, E., & Bianchi, R. (2015). Food tourism, niche markets and products in rural tourism: Combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23, 1179–1197. doi:10.1080/09669582.2013.836210
   Web of Science ®Google Scholar
• Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17, 321–336. doi:10.1080/09669580802359293
   Web of Science ®Google Scholar
• Smith, S. (2015). A sense of place: Place, culture and tourism. Tourism Recreation Research, 40, 220–233. doi:10.1080/02508281.2015.1049814
   Web of Science ®Google Scholar
• Smith, M., & Ram, Y. (2017). Tourism, landscapes and cultural ecosystem services: A new research tool. Tourism Recreation Research, 42, 113–119. doi:10.1080/02508281.2016.1253206
   Web of Science ®Google Scholar
• Smith, S. L. J., & Xiao, H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46, 289–299. doi:10.1177/0047287506303981
   Web of Science ®Google Scholar
• Staiff, R., & Bushell, R. (2013). The rhetoric of Lao/French fusion: Beyond the representation of the Western tourist experience of cuisine in the world heritage city of Luang Prabang, Laos. Journal of Heritage Tourism, 8, 133–144. doi:10.1080/1743873X.2013.767808
   Google Scholar
• Staddon, C. (2009). Towards a critical political ecology of human-forest interactions: Collecting herbs and mushrooms in a Bulgarian locality. Transactions of the Institute of British Geographers, 34, 161–176. doi:10.1111/j.1475-5661.2009.00339.x
   Google Scholar
• Statistical Institute of Catalonia. (2017). Alta Ribagorça. Retrieved from https://www.idescat.cat.
   Google Scholar
• Tardío, J., Pascual, H., & Morales, R. (2005). Wild food plants traditionally used in the province of Madrid, central Spain. Economic Botany, 59, 122–136. doi:10.1663/0013-0001(2005)059[0122:WFPTUI2.0.CO;2]
   Web of Science ®Google Scholar
• Telfer, D. J., & Wall, G. (1996). Linkages between tourism and food production. Annals of Tourism Research, 23, 635–653. doi:10.1016/0160-7383(95)00087-9
   Web of Science ®Google Scholar
• Telfer, D. J., & Hashimoto, A. (2003). Food tourism in the Niagara region: The development of a Nouvelle cuisine. In C.M. Hall, L. Sharples, R. Mitchell, N. Macionis & B. Cambourne (Eds.), Food Tourism around the World: Development, Management and Markets (pp. 158–177). Oxford: Butterworth Heinemann.
   Google Scholar
• Tellström, R., Gustafsson, I., & Mossberg, L. (2005). Local food cultures in the Swedish Rural Economy. Sociologia Ruralis, 45, 346–359. doi:10.1111/j.1467-9523.2005.00309.x
   Web of Science ®Google Scholar
• Tellström, R., Gustafsson, I., & Mossberg, L. (2006). Consuming heritage: The use of local food culture in branding. Place Branding, 2, 130–143. doi:10.1057/palgrave.pb.5990051
   Google Scholar
• Therkelsen, A. (2016). Taking stock of the new Nordic cuisine at Danish coastal destinations. Journal of Gastronomy and Tourism, 2, 15–25. doi:10.3727/216929716X14546365943377
   Google Scholar
• Timothy, D. (2016). Heritage cuisines: Traditions, identities and tourism. Abingdon: Routledge.
   Google Scholar
• Tremblay, P. (2001). Wildlife tourism consumption: Consumptive or non-consumptive? International Journal of Tourism Research, 3, 81–86. doi:10.1002/1522-1970(200101/02)3:1<81::AID-JTR289>3.0.CO;2-X
   Google Scholar
• Trubek, A. B. (2008). The taste of place: A cultural journey into terroir. London: University of California Press.
   Google Scholar
• UNWTO. (2012). Global report on food tourism. Madrid: UNWTO.
   Google Scholar
• Wyss, R., Luthe, T., & Abegg, B. (2015). Building resilience to climate change: The role of cooperation in alpine tourism networks. Local Environment: The International Journal of Justice and Sustainability, 20, 908–922. doi:10.1080/13549839.2013.879289
   Web of Science ®Google Scholar
• Yin, R. K. (2014). Case study research: Design and methods. Thousand Oaks, CA: Sage Publications.
   Google Scholar