Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)

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 stakeholder...

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Detalles Bibliográficos
Autores: Noguer Juncà, Ester, 1983-, Crespi Vallbona, Montserrat, Fusté-Forné, Francesc
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/181710
Acceso en línea:https://hdl.handle.net/2445/181710
Access Level:acceso abierto
Palabra clave:Turisme gastronòmic
Política cultural
Aliments locals
Camprodon (Catalunya)
Culinary tourism
Cultural policy
Local foods
Camprodon (Catalonia)
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spelling Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)Noguer Juncà, Ester, 1983-Crespi Vallbona, MontserratFusté-Forné, FrancescTurisme gastronòmicPolítica culturalAliments localsCamprodon (Catalunya)Culinary tourismCultural policyLocal foodsCamprodon (Catalonia)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.Elsevier B.V.2021202120212021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion8 p.application/pdfhttps://hdl.handle.net/2445/181710Articles publicats en revistes (Empresa)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.1016/j.ijgfs.2021.100425International Journal of Gastronomy and Food Science, 2021, vol. 26, num. 100425, p. 1-8https://doi.org/10.1016/j.ijgfs.2021.100425(c) Elsevier B.V., 2021http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/1817102026-05-29T05:05:01Z
dc.title.none.fl_str_mv Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
title Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
spellingShingle Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
Noguer Juncà, Ester, 1983-
Turisme gastronòmic
Política cultural
Aliments locals
Camprodon (Catalunya)
Culinary tourism
Cultural policy
Local foods
Camprodon (Catalonia)
title_short Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
title_full Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
title_fullStr Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
title_full_unstemmed Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
title_sort Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
dc.creator.none.fl_str_mv Noguer Juncà, Ester, 1983-
Crespi Vallbona, Montserrat
Fusté-Forné, Francesc
author Noguer Juncà, Ester, 1983-
author_facet Noguer Juncà, Ester, 1983-
Crespi Vallbona, Montserrat
Fusté-Forné, Francesc
author_role author
author2 Crespi Vallbona, Montserrat
Fusté-Forné, Francesc
author2_role author
author
dc.subject.none.fl_str_mv Turisme gastronòmic
Política cultural
Aliments locals
Camprodon (Catalunya)
Culinary tourism
Cultural policy
Local foods
Camprodon (Catalonia)
topic Turisme gastronòmic
Política cultural
Aliments locals
Camprodon (Catalunya)
Culinary tourism
Cultural policy
Local foods
Camprodon (Catalonia)
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/181710
url https://hdl.handle.net/2445/181710
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1016/j.ijgfs.2021.100425
International Journal of Gastronomy and Food Science, 2021, vol. 26, num. 100425, p. 1-8
https://doi.org/10.1016/j.ijgfs.2021.100425
dc.rights.none.fl_str_mv (c) Elsevier B.V., 2021
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Elsevier B.V., 2021
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 8 p.
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Empresa)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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