Francesc Fusté-Forné
Dados Biográficos
| ID | 80605 |
|---|---|
| NOME | Francesc Fusté-Forné |
| PRENOMES | Francesc |
| SOBRENOME | Fusté-Forné |
| ASSINATURA | FUSTÉ-FORNÉ F |
| AFILIAÇÕES | Universitat de Girona |
| ORCID | 0000-0002-3800-9284 |
| VERIFICADO | Sim |
| TOTAL DE OBRAS | 42 |
| TOTAL DE CITAÇÕES | 35 |
| TOTAL COMO AUTOR | 42 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2018 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2026 |
| ÍNDICE H | 4 |
Food at the Hearth
This paper analyses the changes and continuity in the preparation and rituals of escudella i carn d'olla , a manifestation of traditional Catalan cuisine. Based on interviews with 27 ordinary citizens from different generations, the research explores how they experience, elaborate, and emotionally relate to escudella i carn d'olla , and what generational and gender patterns can be identified in these relationships. Results show that one of the mo…
Critical regenerative tourism – a systematic review
Based on a systematic review, this research note scrutinises the regenerative tourism literature from a critical theory perspective. Establishing a nexus between critical theory and regenerative tourism is essential, as the two share similar beliefs and practices. The results show that most of the regenerative tourism literature is not informed by critical theory approaches. By offering opportunities for future research trajectories, this note in…
Co-creating regenerative tourism
Everyday Gendered Spaces of Memory, Community, and Resistance in Sakaemachi Market (Okinawa)
This paper explores the role of local food markets in the planning and development of complex and dynamic everyday gendered spaces that contribute to island resilience and sustainable development. Based on the case study of Sakaemachi Market in Okinawa, Japan, the research analyses the market in the context of postwar reconstruction, gendered labor, and the politics of Okinawa, a society built on a village-based communal structure centered on shi…
Restaurant space design and place-based storytelling
This paper investigates the relation between spatial design and place-based storytelling in Michelin-starred restaurants. The aesthetics of fine-dining restaurant spaces are undergoing significant transformations. Around the world, the traditional ideal of the French cuisine and classic French restaurant design are challenged and often replaced by space designs emphasizing local terroir and identity or by more experimental and cosmopolitan space …
The role of technology in the skills and creativity of chefs
This research note addresses a gap in current research on the role of technology in restaurants, which often focuses on operational benefits and customer experience rather than the experiential impact on chefs. Based on an exploratory qualitative research design using semi-structured interviews with chefs, the study explores how chefs perceive the influence of integrating technological tools in their future practices and the impact on their skill…
Regenerative leisure and tourism
The emergence of regenerative tourism has gained worldwide momentum to raise awareness of the environmental and sociocultural impacts of recreational activities in host environments. The article examines leisure as human behaviour in its past, present and future perspectives to identify the current and future avenues of regeneration in leisure and tourist experiences. Although regenerative practices are much older than the COVID-19 pandemic, the …
The making of cheese in the Orkney Islands
This paper explores the meanings of cheese production and consumption in the geographical branding of the Orkney Islands. Based on both traditional and innovative techniques, the making of cheese in the Orkney Islands is rooted in the historical farming role of its inhabitants but also in its strategic position in the North-Atlantic Ocean. This article explains the origins and evolution of the production of cheese on the islands and connects it t…
Corporate social responsibility bridges in the context of tourism service providers
This research focuses on the corporate social responsibility (CSR) practices of tourism service providers (TSPs – tour operators, travel agencies, tourism transportation agencies, among others). We analyse TSP’s collaborative efforts through CSR practices and their social, economic and environmental dimensions. Building on a qualitative framework, we conducted structured personal interviews with fifteen representatives of Jordanian TSPs. Several …
‘Nurturing Who We Are’
This paper examines sustainable food tourism development within UNESCO Biosphere Reserves, based on the Menorca Biosphere Reserve brand and its producers, experience providers and restaurants. The paper explores how local culinary practices and sustainable business strategies contribute to placemaking, through community cohesion and destination branding. Drawing from a content and thematic analysis of 21 business narratives and social media story…
A community development approach for regenerative tourism in the Nordics
Purpose The purpose of this conceptual paper is to explore the potential of regenerative tourism practices and their influence on destinations and their stakeholders from a community development approach focusing on Nordic lifestyle entrepreneurs. We focus on small and micro-sized enterprises (SMiEs) that conform to the realities of tourism systems in Nordic regions. Design/methodology/approach We explore how community development can be used as …
Food shining amid nature
Purpose While gastronomy has become a major tourist attraction for rural territories, its study in protected areas remains underexplored. These places use their cultural and natural heritage and landscape, as well as their local identity, to charm visitors. Gastronomy plays a key role in this, and restaurants do their best to promote local food products. The aim of this article is to use a qualitative and case study approach to analyze the market…
North-Atlantic gastrotourism on the move
In this article, we explore the role of gastronomy in the development of the Faroe Islands as a tourism destination. We describe and analyze the practices and discourses of the Michelin-star restaurant KOKS, a destination landmark, looking at how high-end food transformations contribute to broader processes of narrating and constructing the islands as a food destination. To trace what this construction looks like in practice, we zoom in on the in…
Immunity travel
The search for experiences that improve our quality of life is pivotal in the new post-pandemic tourism system. Transformative experiences do not only foster linkages between nature and people but also engage tourists with the physical and human values attached to the local environment. Transformative tourism is a path towards the communication of lifestyles that benefit our physical and emotional wellbeing. Drawing on an autoethnography study me…
Limited tourism
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…
The way we live, the way we travel
Purpose This research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm activation theory. Design/methodology/approach Using a qualitative design, 27 qualitative online surveys were conducted with Generation Z travellers who are also active on social media. Findings R…
Bread tourism
The relationships between bread and tourism are scarcely developed in previous research in marine and island cultures. Based on interviews with six tourists to the city of Aberdeen, north-eastern Scotland (United Kingdom), this research note shows the motivations and experiences in relation to bread tourism. Results describe six bread tourists in relation to six baked products which are part of the culinary tradition of the region. The paper also…
It’s beginning to look a lot like Christmas”
Set within the unexplored context of Tivoli in Copenhagen, we adapt a mixed-method approach relying on multimodal data and impressionistic storytelling, to qualitatively explore the material staging of Christmas as well as the overall impact of sensescapes on the visitor's food experience. Drawing on affect theories and nonrepresentational theory, the paper advances multisensory food research. In this process, we demonstrate how affective atmosph…
Food, national identity and tourism in Greenland
This article explores the dynamic relationship between food, national identity and tourism in the context of Greenland, showing how food contributes to identity development and how in turn identity communication fuels tourism attraction and gastrodiplomacy. In the following, we first offer a review of current literature on national food identity and introduce Greenland, an Arctic nation moving toward independence from the kingdom of Denmark, as a…
Cuando el Turismo se convierte en juego
This article is focused on gamification and the study of its strategic use in cultural and creative tourism experiences in Catalonia. From a qualitative perspective and based on ten semi-structured interviews, the objec- tive of this research is to analyse the relationships between gamification and tourism from a supply perspective. Results show the importance of gamification in learning and discovering the characteristics of a place, in attract-…
Food at the Edge of the World
While relationships between food and tourism have been extensively investigated in recent decades, the Faroe Islands is a lesser studied food destination. This article analyses the specificities of restaurant scene in the context of food tourism in Tórshavn, the capital of the Faroe Islands, based on the official promotion of the dining landscape. The authors specifically discuss how the remote Arctic destination of Tórshavn positions itself as a…
El queso colonia
Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas de este producto emblemático de la quesería uruguaya. Se considera que el queso es un producto alimentario que refleja la identidad de un territorio, sus características físicas y humanas, los valores patrimoniales asociados a los procesos de elaboración y comercialización, y a la tradición y tr…
The portrayal of Greenland
The study of the relationships between tourism and social media is critical for destination management and marketing. Drawing from a visual methodology, this research analyses the images published by Visit Greenland (@visitgreenland) in Instagram from 11 March 2019 to 11 March 2021. A total of 337 posts were reviewed: the number of comments, likes and the features of the visual representation. While the pictures of Greenland convey the sense of p…
Marketing of luxurious gastronomic experiences on social media
The role of luxury as a source of tourism experiences is gathering growing attention, with special attention to the foundations of the relationships between gastronomy and social media marketing. Drawing from a visual methodology, this study analyses how luxury hotels (Burj Al Arab, Emirates Palace, St. Regis Saadiyat Island, and Atlantis) in the UAE promote gastronomy by identifying visual features of social media posts ( N = 1866) to manage the…
Regenerative tourism futures
Purpose This case study urges the future of visitor economy to rely on regenerative tourism to make tourism systems resilience in the long run. Design/methodology/approach The paper draws on published research and industry reports to discuss the future visitor economy and its impact on all dimensions of well-being focused on the case of Aotearoa New Zealand. Findings Results show that post-pandemic tourism transformation must protect and promote …
Seasonality in food tourism
Collecting wild mushrooms is an ancient lifestyle practice, and wild mushrooms themselves emerge as a crucial cultural ecosystem service in rural and natural environments. Mushroom picking and mushroom cooking are vital ingredients of local cultures in many mountain areas and communities around the world, where food tourism is becoming increasingly popular. Drawing from the meanings that locals attach to a concrete cultural ecosystem service like…
Imaginaries of cheese
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 ag…
A land of cheese
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 surv…
Developing cheese tourism
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…
Food, national identity and tourism in Greenland
This article explores the dynamic relationship between food, national identity and tourism in the context of Greenland, showing how food contributes to identity development and how in turn identity communication fuels tourism attraction and gastrodiplomacy. In the following, we first offer a review of current literature on national food identity and introduce Greenland, an Arctic nation moving toward independence from the kingdom of Denmark, as a…
Food at the Edge of the World
While relationships between food and tourism have been extensively investigated in recent decades, the Faroe Islands is a lesser studied food destination. This article analyses the specificities of restaurant scene in the context of food tourism in Tórshavn, the capital of the Faroe Islands, based on the official promotion of the dining landscape. The authors specifically discuss how the remote Arctic destination of Tórshavn positions itself as a…
Mapping heritage digitally for tourism
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 t…
Cheese as a food souvenir in Sicily
Souvenirs are elements of territorial communication, and they are examples of the marketing strategy of destinations. Souvenirs are objects that allow us to remember moments we have experienced and places we have visited. Drawing on the close relationships between places and souvenirs, this paper analyses cheese as a food souvenir in the island of Sicily. The method is based on a qualitative design which includes visits and interviews with local …
Seafood ‘speaks’ in Costa Daurada’s Michelin-starred restaurants (Catalonia, Spain)
Seafood tourism is recently gathering a growing attention as part of tourism practice and research. Fish production and consumption have also a significant role in food tourism management and marketing. This research note explores the role of fish in two fine dining restaurants located in the town of Cambrils, a coastal and marine destination in southern Catalonia. Results show the fish-based identity of both restaurants and reveal how fish-based…
Celebridades sociales y mediáticas
Investigaciones previas muestran la estrecha relación entre realidades sociales y mediáticas. En concreto, el estudio de las celebridades en un contexto cultural y geográfico específico permite obtener una perspectiva de sus referentes sociales y mediáticos. La presente investigación analiza las celebridades en el contexto comunicativo de Catalunya y España. Para ello, se estudian las portadas del suplemento El Magazine con el objetivo de determi…
El discurs mediàtic al voltant de la gastronomia
L’especialització periodística es caracteritza per la narració d’uns continguts que encaixen amb els interessos de la societat. Una de les especialitzacions que més ressò ha tingut al llarg dels darrers anys és la que desenvolupa la temàtica gastronòmica. Tot i el boom que l’art culinària ha experimentat a la televisió i a la xarxa, la premsa escrita segueix sent un dels referents pel que fa a la producció gastronòmica i un dels puntals de la sev…
Mapping heritage digitally for tourism
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 t…
Imaginaries of cheese
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 ag…
Farming travels
Explicar el virus desde las portadas
Introducción: El estudio de la relación entre la crisis sanitaria actual y los medios de comunicación ayuda a comprender cómo la sociedad entiende y afronta la situación, dada la influencia de los temas informados por los medios. Objetivos: Esta investigación pretende estudiar la evolución de la presencia de noticias sobre el COVID-19 en las portadas de los principales periódicos españoles. Metodología: Para ello, se han revisado los tres periódi…
Understanding the Role of Asian Food in Western Countries
For centuries the migration of Asians to Western countries has resulted in their acquisition of the Eastern culinary heritage. Consequently, Asian products and dishes now play a huge role in Western food habits. This is particularly applicable to street food culture, which is a pathway for culinary globalization. This article aims to explore how Asian produce is represented in Western urban food landscapes. To achieve this the study has been base…
Slow food tourism
Purpose This study aims to discuss Slow Food Tourism (SFT) as an ethical paradigm and important tourism microdriver to address sustainability and climate change. Its key principles are based on slow, sustainable, secure and democratic processes for SFT. Design/methodology/approach The paper draws on published research to identify ethical parameters for a slow food paradigm for tourism. Findings Within the context of a global, technological and ra…
A land of cheese
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 surv…
Developing cheese tourism
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…
Robots in service experiences
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 cu…
Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis
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 promot…
Food in Slow Tourism
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 sol…
El queso colonia
Analizamos el queso colonia desde un enfoque transdisciplinario que describe las intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas de este producto emblemático de la quesería uruguaya. Se considera que el queso es un producto alimentario que refleja la identidad de un territorio, sus características físicas y humanas, los valores patrimoniales asociados a los procesos de elaboración y comercialización, y a la tradición y tr…
The portrayal of Greenland
The study of the relationships between tourism and social media is critical for destination management and marketing. Drawing from a visual methodology, this research analyses the images published by Visit Greenland (@visitgreenland) in Instagram from 11 March 2019 to 11 March 2021. A total of 337 posts were reviewed: the number of comments, likes and the features of the visual representation. While the pictures of Greenland convey the sense of p…
Marketing of luxurious gastronomic experiences on social media
The role of luxury as a source of tourism experiences is gathering growing attention, with special attention to the foundations of the relationships between gastronomy and social media marketing. Drawing from a visual methodology, this study analyses how luxury hotels (Burj Al Arab, Emirates Palace, St. Regis Saadiyat Island, and Atlantis) in the UAE promote gastronomy by identifying visual features of social media posts ( N = 1866) to manage the…
Regenerative tourism futures
Purpose This case study urges the future of visitor economy to rely on regenerative tourism to make tourism systems resilience in the long run. Design/methodology/approach The paper draws on published research and industry reports to discuss the future visitor economy and its impact on all dimensions of well-being focused on the case of Aotearoa New Zealand. Findings Results show that post-pandemic tourism transformation must protect and promote …
Visiting a furancho
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 Gal…
Cheese as a food souvenir in Sicily
Souvenirs are elements of territorial communication, and they are examples of the marketing strategy of destinations. Souvenirs are objects that allow us to remember moments we have experienced and places we have visited. Drawing on the close relationships between places and souvenirs, this paper analyses cheese as a food souvenir in the island of Sicily. The method is based on a qualitative design which includes visits and interviews with local …
Seafood ‘speaks’ in Costa Daurada’s Michelin-starred restaurants (Catalonia, Spain)
Seafood tourism is recently gathering a growing attention as part of tourism practice and research. Fish production and consumption have also a significant role in food tourism management and marketing. This research note explores the role of fish in two fine dining restaurants located in the town of Cambrils, a coastal and marine destination in southern Catalonia. Results show the fish-based identity of both restaurants and reveal how fish-based…
Seasonality in food tourism
Collecting wild mushrooms is an ancient lifestyle practice, and wild mushrooms themselves emerge as a crucial cultural ecosystem service in rural and natural environments. Mushroom picking and mushroom cooking are vital ingredients of local cultures in many mountain areas and communities around the world, where food tourism is becoming increasingly popular. Drawing from the meanings that locals attach to a concrete cultural ecosystem service like…
Immunity travel
The search for experiences that improve our quality of life is pivotal in the new post-pandemic tourism system. Transformative experiences do not only foster linkages between nature and people but also engage tourists with the physical and human values attached to the local environment. Transformative tourism is a path towards the communication of lifestyles that benefit our physical and emotional wellbeing. Drawing on an autoethnography study me…
Limited tourism
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…
The way we live, the way we travel
Purpose This research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm activation theory. Design/methodology/approach Using a qualitative design, 27 qualitative online surveys were conducted with Generation Z travellers who are also active on social media. Findings R…
Bread tourism
The relationships between bread and tourism are scarcely developed in previous research in marine and island cultures. Based on interviews with six tourists to the city of Aberdeen, north-eastern Scotland (United Kingdom), this research note shows the motivations and experiences in relation to bread tourism. Results describe six bread tourists in relation to six baked products which are part of the culinary tradition of the region. The paper also…
Tourism (31 obras) · Culinary Culture and Tourism (25 obras) · Diverse Aspects of Tourism Research (23 obras) · Geography (23 obras) · Political science (23 obras) · Business (19 obras) · Sociology (17 obras) · Archaeology (14 obras) · Marketing (14 obras) · Art (12 obras)