Tasting cheesescapes in Canterbury (New Zealand)

Fusté‐Forné, Francesc

doi:10.1111/nzg.12115

Cited by 19 publications

(6 citation statements)

References 42 publications

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“…The use of "Short Food Supply Chains" and "Alternative Food Networks", as advanced by Rinaldi (2017), can contribute to the improvement of local/regional food clusters. Producers can explore more ways to diversify their production (Fusté-Forné, 2016), promoting at the same time local agricultural products to domestic and international visitors. These alternative food networks also allow consumers to have a closer interaction with local producers.…”

Section: Food Tourism and Its Position In Territorial Innovation Stra...mentioning

confidence: 99%

Food tourism and regional development: A systematic literature review

Rachão¹,

Breda

Fernandes

et al. 2019

EJTR

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Using food as a differentiating asset of destinations and its potential in influencing tourists’ travel decisions is being much discussed in academia. Different countries use distinct terms to relate food to tourism. Concepts such as culinary tourism, food tourism and gastronomy tourism are used interchangeably. This paper aims to explore regional innovation strategies based on food and tourism and on how they can contribute to destination management. The study adopts a systematic literature review by focusing on two main databases, namely SCOPUS and ISI Web of Science. In total, 538 articles (from 1985 to 2017) published in English peer-reviewed academic journals were analysed. The systematic review revealed that food and tourism has been approached from varied perspectives, from interactions with traditional protection strategies under European food quality labels, such as Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI), to innovative actions, which encapsulate the reengineering of places transforming them into creative food spaces or food clusters. Finally, this paper seeks to contribute to the body of knowledge on food and tourism, under the perspective of regional innovation strategies, applying a qualitative systematic literature review of a 27 selected articles within the scope of the research.

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Section: Food Tourism and Its Position In Territorial Innovation Stra...mentioning

confidence: 99%

Food tourism and regional development: A systematic literature review

Rachão¹,

Breda

Fernandes

et al. 2019

EJTR

View full text Add to dashboard Cite

show abstract

“…The observations in the Russian regions permit extending the vision of cheese tourism in general. Representative examples of cheese tourism from Spain [28,31], Italy [38,39], and New Zealand [29,40] imply it is strongly tied to local and specific food production, as well as to the rural lifestyle. In such cases, cheese tourism is based on food consumption and countryside life experience.…”

Section: Discussionmentioning

confidence: 99%

“…Apparently, this is really valued by visitors, but the importance of the protected designation of origin certification depends on the distance between the destination and the visitor's home place. Fuste-Forne [40] coined the term 'cheesescapes' and explained their importance to the local sustainable development in the region of Canterbury in New Zealand. This specialist explained that cheese tourism supports and even diversifies activities of local food producers and, at the same time, improves the perception of the local landscapes through the gastronomical experience of visitors.…”

Section: Literature Reviewmentioning

confidence: 99%

Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability

2019

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Cheese tasting attracts crowds of visitors to areas in countries such as France, Italy, Spain, and New Zealand, distinguishing cheese tourism as an individual tourism direction within food (gastronomic, culinary) tourism. Internationally known, but locally specific and artisanal cheese is thought to be the main resource. Its exploitation by the tourism industry contributes to sustainability, supporting rural lifestyles and facilitating the integration of rural traditions, heritage, and natural landscapes. In Russia, cheese production is concentrated in regions including Altay, Voronezh, and Moscow. The state of tourist activities favors the use of cheese as a valuable tourism resource. Importantly, this resource is linked to the production of common sorts of cheese in big (industry-scale) amounts and the creation of cheese-related attractions like cheese museums. Cheese festivals also take place locally. A comparison to the European experience of cheese tourism reveals significant peculiarities of this activity in Russia and, particularly, a bigger relevance to industrial tourism than to food and rural tourism. Realization of only part of the opportunities linked to cheese tourism presents challenges regarding environmental and socioeconomical sustainability.

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“…Rural and natural areas are still the repository of an authentic and sustainable (economic) development (Andersson et al, 2017;Kastenholz and Figueiredo, 2014;Hillel et al, 2013;Sims, 2009). In this sense, cheese is an example of a product that is closely linked to its land, from herds' landscapes to selling points such as food markets (Fusté-Forné, 2016a). In discussing the integration of cheese in tourism, cheese tourism refers to visits to areas with a large tradition on both milk production and cheesemaking (Fusté-Forné, 2015a).…”

Section: Introductionmentioning

confidence: 99%

Savouring place: cheese as a food tourism destination landmark

Fusté‐Forné¹

2020

JPMD

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Purpose Cheeses convey the identity of a region. The origin of milk, the pastures, the land, the cheesemakers and the traditional recipes transmit the ways a cheese is produced and consumed. This background links to food tourism practices, particularly to cheese-oriented tourism. In this sense, people can buy cheese at a range of selling points, and markets are being one of the most appreciated social, leisure and experience spaces. From a tourist and marketing perspective, the purpose of this paper is to explore the relationship between cheese consumption and place identity, drawing from a study into the cheeses sold in a medium-sized European city. Design/methodology/approach Drawing on 17 semi-structured interviews with cheese vendors in markets and specialist food shops, the provenances of cheeses sold in the city of Reus – south-eastern Catalonia, northeastern Spain – were studied. Findings Local, national and international cheeses were analysed. Results show the type of identity that derives from cheese offer and its opportunities for food tourism planning and development. Practical implications Outcomes of this paper may lead cheese producers to explore new arenas of cheesemaking and cheese distribution. Also, the results inform food tourism stakeholders of what consumers – both locals and tourists – gather when they buy cheese in a medium-sized European city. Originality/value This research offers an innovative approach to the study of the links between food and place. Based on the understanding of the origin of products, this paper leads to further comprehension of specialist food tourisms from the offer perspective, which may also drive to the development of a more robust destination gastronomic identity – in this case, through the particular provision of cheeses.

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Tasting cheesescapes in Canterbury (New Zealand)

Cited by 19 publications

References 42 publications

Food tourism and regional development: A systematic literature review

Food tourism and regional development: A systematic literature review

Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability

Savouring place: cheese as a food tourism destination landmark

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