Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
dc.contributor.author
dc.date.accessioned
2022-01-24T13:09:55Z
dc.date.available
2022-01-24T13:09:55Z
dc.date.issued
2021-12-01
dc.identifier.issn
1878-450X
dc.identifier.uri
dc.description.abstract
Food products are used to protect and promote the local identity as a source of knowledge. In the Vall de Camprodon, trumfa (a variety of Kennebec potato) has been grown from ancient times as a subsistence product. In recent years, and thanks to the combined efforts of public and private stakeholders in the region, the trumfa has become one of the most iconic products of food tourism in the Vall de Camprodon. Using a qualitative design and from a local point of view, the article aims to analyse the revaluation processes of the trumfa in order to describe its role within the cultural and social development of a community. The results show that from a bottom-up strategy, trumfa does not only form part of the valley local identity, but has also become a factor that attracts tourism
dc.description.sponsorship
Open Access funding provided thanks to the CRUE-CSIC agreement with Elsevier
dc.format.mimetype
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.relation.isformatof
Reproducció digital del document publicat a: https://doi.org/10.1016/j.ijgfs.2021.100425
dc.relation.ispartof
International Journal of Gastronomy and Food Science, 2021, vol. 16, art.núm.100425
dc.relation.ispartofseries
Articles publicats (D-EC)
dc.rights
Attribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.uri
dc.subject
dc.title
Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
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.doi
dc.identifier.idgrec
033830
dc.type.peerreviewed
peer-reviewed