Cheese tourism in a World Heritage site: Vall de Boí (Catalan Pyrenees)
dc.contributor.author
dc.date.accessioned
2021-03-02T10:31:39Z
dc.date.available
2021-03-02T10:31:39Z
dc.date.issued
2015-10-01
dc.identifier.issn
1994-7658
dc.identifier.uri
dc.description.abstract
Tourism in rural areas does not only mean accommodation in a rural environment, but also a combination of products and services related to the commodification of destinations. The purpose of the paper is to set a theoretical framework in relation to food tourism, in the context of tourism in rural areas. The creation of authentic experiences in rural environments is transferred to food tourism in the current paper through the study of cheese tourism. Applied to the Vall de Boí, which is a municipality located in the Catalan Pyrennes declared by UNESCO as a World Heritage Site, there must be highlighted the seasonally marked foodscapes of this region and the cheese tourism as a case of an emergent tourism typology
dc.format.mimetype
application/pdf
dc.language.iso
eng
dc.publisher
Varna University of Management (Bulgària)
dc.relation.isformatof
Reproducció digital del document publicat a: https://ejtr.vumk.eu/index.php/about/article/view/196
dc.relation.ispartof
© European Journal of Tourism Research, 2015, vol. 11, p. 87-101
dc.relation.ispartofseries
Articles publicats (D-EM)
dc.rights
Attribution 4.0 International
dc.rights.uri
dc.subject
dc.title
Cheese tourism in a World Heritage site: Vall de Boí (Catalan Pyrenees)
dc.type
info:eu-repo/semantics/article
dc.rights.accessRights
info:eu-repo/semantics/openAccess
dc.type.version
info:eu-repo/semantics/publishedVersion
dc.identifier.idgrec
028734
dc.type.peerreviewed
peer-reviewed
dc.identifier.eissn
1314-0817