Gastronomy tourism: A look at Benedictine monastic products in Europe

This research aims to scrutinize, from a tourist perspective, the enhancement of gastronomic offerings produced in Benedictine monasteries. The methodology is divided into two distinct phases. The initial phase entails an analysis of the web pages and the selection of monasteries that produce wine a...

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Detalles Bibliográficos
Autores: Beltrán Peralta, Yolanda Natalia, Aulet Serrallonga, Sílvia, Majó, Joaquim
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
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:10256/24652
Acceso en línea:http://hdl.handle.net/10256/24652
Access Level:acceso abierto
Palabra clave:Monestirs benedictins
Benedictine monasteries
Turisme gastronòmic
Food tourism
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spelling Gastronomy tourism: A look at Benedictine monastic products in EuropeBeltrán Peralta, Yolanda NataliaAulet Serrallonga, SílviaMajó, JoaquimMonestirs benedictinsBenedictine monasteriesTurisme gastronòmicFood tourismThis research aims to scrutinize, from a tourist perspective, the enhancement of gastronomic offerings produced in Benedictine monasteries. The methodology is divided into two distinct phases. The initial phase entails an analysis of the web pages and the selection of monasteries that produce wine and gastronomic products, which totals 39 monasteries. Subsequently, interviews and question-and-answer forms were conducted at the selected monasteries, yielding a total of 13 responses. The monasteries that answered the questions also underwent a thorough examination of their daily operations, their online presence, the natural world, and their popular tourist spots. Among the many gastronomic products found are wine, liqueurs, beer, grappa, and cider, as well as food products such as olive oil, cheese, mustard, honey, and chocolate. In the majority of the monasteries examined, products are still being produced as a result of their monastic tradition and Benedictine lifestyle. The promotion and sale of these products serve as a source of revenue that is utilized for the upkeep, continuity, and preservation of the abbeysOpen Access funding provided thanks to the CRUE-CSIC agreement with ElsevierElsevier2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpeer-reviewedapplication/pdfhttp://hdl.handle.net/10256/24652http://hdl.handle.net/10256/24652International Journal of Gastronomy and Food Science, 2024, vol. 36, art. núm. 100916Articles publicats (D-OGEDP)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijgfs.2024.100916info:eu-repo/semantics/altIdentifier/issn/1878-450XAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:10256/246522026-05-29T05:05:01Z
dc.title.none.fl_str_mv Gastronomy tourism: A look at Benedictine monastic products in Europe
title Gastronomy tourism: A look at Benedictine monastic products in Europe
spellingShingle Gastronomy tourism: A look at Benedictine monastic products in Europe
Beltrán Peralta, Yolanda Natalia
Monestirs benedictins
Benedictine monasteries
Turisme gastronòmic
Food tourism
title_short Gastronomy tourism: A look at Benedictine monastic products in Europe
title_full Gastronomy tourism: A look at Benedictine monastic products in Europe
title_fullStr Gastronomy tourism: A look at Benedictine monastic products in Europe
title_full_unstemmed Gastronomy tourism: A look at Benedictine monastic products in Europe
title_sort Gastronomy tourism: A look at Benedictine monastic products in Europe
dc.creator.none.fl_str_mv Beltrán Peralta, Yolanda Natalia
Aulet Serrallonga, Sílvia
Majó, Joaquim
author Beltrán Peralta, Yolanda Natalia
author_facet Beltrán Peralta, Yolanda Natalia
Aulet Serrallonga, Sílvia
Majó, Joaquim
author_role author
author2 Aulet Serrallonga, Sílvia
Majó, Joaquim
author2_role author
author
dc.subject.none.fl_str_mv Monestirs benedictins
Benedictine monasteries
Turisme gastronòmic
Food tourism
topic Monestirs benedictins
Benedictine monasteries
Turisme gastronòmic
Food tourism
description This research aims to scrutinize, from a tourist perspective, the enhancement of gastronomic offerings produced in Benedictine monasteries. The methodology is divided into two distinct phases. The initial phase entails an analysis of the web pages and the selection of monasteries that produce wine and gastronomic products, which totals 39 monasteries. Subsequently, interviews and question-and-answer forms were conducted at the selected monasteries, yielding a total of 13 responses. The monasteries that answered the questions also underwent a thorough examination of their daily operations, their online presence, the natural world, and their popular tourist spots. Among the many gastronomic products found are wine, liqueurs, beer, grappa, and cider, as well as food products such as olive oil, cheese, mustard, honey, and chocolate. In the majority of the monasteries examined, products are still being produced as a result of their monastic tradition and Benedictine lifestyle. The promotion and sale of these products serve as a source of revenue that is utilized for the upkeep, continuity, and preservation of the abbeys
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
peer-reviewed
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10256/24652
http://hdl.handle.net/10256/24652
url http://hdl.handle.net/10256/24652
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijgfs.2024.100916
info:eu-repo/semantics/altIdentifier/issn/1878-450X
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv International Journal of Gastronomy and Food Science, 2024, vol. 36, art. núm. 100916
Articles publicats (D-OGEDP)
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
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