Visiting a furancho

Local lifestyles as drivers of (food) tourism transformation

Datos Bibliográficos

ID19554274
AutoresNair Morón-Corujeira (Universitat de Girona), Francesc Fusté-Forné (0000-0002-3800-9284, Universitat de Girona, autor de correspondencia)
Año2022
Volumen8
Número3
Páginas393-396
Fecha de publicación2022-09-22
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaJournal of Tourism Futures (JOURNAL)
Identificadores de la revistaISSN: 2055-5911 • E-ISSN: 2055-592X
EditorialEmerald (PUBLISHER)
DOI10.1108/jtf-01-2022-0009
OpenAlexW4229017542
IdiomaEN
Citas recibidas4
Referencias citadas16

Purpose This research analyses the relationships between local foodscapes and tourism futures departing from furanchos as examples of a rural Spanish's authentic food tradition which reveals the transformative power of local foods and culinary practices in tourism. Design/methodology/approach Using a narrative inquiry, the qualitative case study is based on ten semi-structured interviews with local owners of furanchos in the Spanish region of Galicia. Findings Results show the key characteristics of furanchos, and their potential for sustainable food production and consumption. The regulatory framework and its close connection with the environment are the reasons why they provide transformative (food) tourism experiences. Originality/value Drawing from the preservation of a culinary culture, the future of food tourism will not only improve the sustainability of food systems and supply chains, but also the understanding of genuine foods and practices that represent people and places

Agriculture · Business · Food security · Food systems · Futures contract · Geography · Narrative · Originality · Pedagogy · Political science · Qualitative research · Social science · Sociology · Sustainability · Tourism · Transformative learning · Culinary Culture and Tourism · Diverse Aspects of Tourism Research · Wine Industry and Tourism · Marketing