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El período del confinamiento, debido a la pandemia de la Covid-19, supuso una experiencia de hiperconectividad para los profesionales del periodismo gastronómico en España. En este artículo, estudiamos los casos de dos secciones especializadas en periodismo gastronómico y vinculadas a dos medios de comunicación relevantes en España como son Ser Gastro y Comer La Vanguardia. A partir de un estudio cualitativo, entrevistamos a sus responsables y realizamos un análisis de contenido de sus redes sociales antes y después del confinamiento. Los resultados muestran las diferencias y similitudes entre las iniciativas de las secciones gastronómicas analizadas, con una presencia innovadora de los directos en redes sociales que, después de la pandemia, se convierten en otros formatos como podcasts y con contenidos de proximidad que acercan a los usuarios a la gastronomía desde la hiperconectividad. Los resultados también muestran la versatilidad del periodista gastronómico y su capacidad de hiperconectividad en un momento de crisis como fue el confinamiento y cómo se produce una vuelta a la “normalidad”, tras el final de la pandemia, que reduce las iniciativas multiplataformas por falta de recursos, pero no el rol de los medios de comunicación digitales y la importancia del componente humano en el periodismo gastronómico.

The purpose of this paper is to investigate the transformation towards a regenerative tourism system based on a mindset change, communitarian and collaborative work. The study analyses the role of ecological hotels as agents of change. A qualitative design was used to analyse the relevance of hospitality environmental actions from the supply perspective as a driver for a regenerative development of tourism. Data was collected using semi-structured interviews with a total of 12 ecological accommodations. Results show that ecological accommodations have a big potential to be agents of change for regenerative tourism through their identity, their practices and their management and marketing. The paper argues that achieving a truly regenerative tourism model requires a shift both from the demand and supply side and a transformation of the current industrial operating model.

During the past decades, studies have paid growing attention to the relationships between celebrities and tourism because of their influence on travel behaviours. Based on the literature on celebrity-induced film tourism, chefs have emerged as a source of celebrity-induced food tourism, which awards value to food as art. This exploratory research note is focused on the culinary empire of Karlos Arguiñano in Zarautz (Basque Country, Spain) and argues that celebrity chefs are powerful cultural and social agents who have developed their own brands and influence on food consumption. This research innovatively illustrates the potential of celebrity chefs for food tourism management and marketing.

Slow tourism is a way of doing tourism which has been revalorised because of the COVID-19 pandemic. The protection and promotion of the territories from a slow tourism perspective allow travellers to explore the relationships between people, places and practices from a more sustainable and regenerative way. This research aims to explore the slow tourism motivations in relation to a geotourism destination. Drawing from an autoethnography design informed by a case study, the paper analyses the Basque Coast Geopark, in Northern Spain, as an illustrative example of the drivers of slow tourism experiences. Results illustrate, with textual descriptions and visual materials, how and why the motivations of discovery, engagement, escape, novelty-seeking, relaxation and self-reflection are manifested. This research demonstrates that the slow tourism factors are accentuated in a geotourism destination, which is also useful to analyse the relationships between the motivations. Theoretical and practical implications for tourism management and marketing are described.

Esta investigación analiza el papel de la inteligencia emocional en el rendimiento de las empresas hoteleras, un sector creado por y para las personas, donde ser compe­tente emocionalmente es imprescindible. El objetivo del presente estudio es conocer la influencia de las habilidades emocionales en la satisfacción laboral, la comunicación interna y el liderazgo, y cómo estos factores pueden desencadenar el éxito empresarial en las organizaciones hoteleras. Para des­cubrir la realidad del contexto hotelero en torno a la inteligencia emocional, se han realizado 42 entrevistas a los empleados de un hotel ubicado en Tenerife (Islas Canarias, España) y se han analizado las encuestas de satisfacción del personal. Aunque los resultados confirmaron la relevancia de la inteligencia emocional en el contexto hotelero, la investigación demostró que es necesario darle aún más reconocimiento.

Purpose – This research analyses the relationships between local foodscapes and tourism futures departing from furanchos as examples of a rural Spanish's authentic food tradition which reveals the transformative power of local foods and culinary practices in tourism. Design/methodology/approach – Using a narrative inquiry, the qualitative case study is based on ten semi-structured interviews with local owners of furanchos in the Spanish region of Galicia. Findings – Results show the key characteristics of furanchos, and their potential for sustainable food production and consumption. The regulatory framework and its close connection with the environment are the reasons why they provide transformative (food) tourism experiences. Originality/value – Drawing from the preservation of a culinary culture, the future of food tourism will not only improve the sustainability of food systems and supply chains, but also the understanding of genuine foods and practices that represent people and places.

Purpose – This case study urges the future of visitor economy to rely on regenerative tourism to make tourism systems resilience in the long run. Design/methodology/approach – The paper draws on published research and industry reports to discuss the future visitor economy and its impact on all dimensions of well-being focused on the case of Aotearoa New Zealand. Findings – Results show that post-pandemic tourism transformation must protect and promote local identities, and enhance and enrich visitor experiences with a focus on cultural and natural heritage. Originality/value – The recovery of tourism must not implement regenerative tourism as a new specific type of tourism but as a holistic understanding of tourism futures that encompasses communities and the environment, and where visitors are committed to preserve and protect our natural and socio-cultural environment.

Fishing is an important source of income on the Costa Brava and it is a meaningful historical and social identity marker that represents an extremely valuable tangible and intangible heritage. The aim of this paper is to determine the profile of consumers who purchase fish in traditional fishmongers in municipalities on the Costa Brava (Catalonia). Between March and May 2021, 420 surveys were conducted on customers of traditional fish shops in fourteen towns in the Costa Brava (Catalonia), in the north-eastern area of the Iberian Peninsula. While a significant bulk of research is based on consumers' purchasing intentions, this research uses information on consumers' ‘actual purchasing behaviour’, generally recommended as a better predictor of behaviour. Moreover, we rely on geographic location of the fishmongers and type of fish purchased, less used variables, to assess purchasing patterns. Drawing on univariate and multivariate analyses, results also show that fish consumers' purchasing profiles depend on age, gender, motivations, and price. Although the characteristics of the dataset are limiting the generalization of the results, this research contributes to expanding the understanding of local foods consumers. Theoretical and practical implications, and opportunities for future research are described in order to improve the marketing of local food production and consumption.

The presence of local products in food experiences is an added value for tourists who seek both a physical and symbolic relation with the place they visit. This article aims to study the role of jams and marmalades as local products that protect and promote the local identity in rural Catalonia (Spain). The qualitative methodology is based on 18 semi-structured interviews with different stakeholders involved in the production, distribution and commercialization of jams and marmalades to explore their tourism value. Results show that the tradition of growing fruits is a source for producing jams and marmalades, which, in turn, contributes to sustainable consumption of locals and visitors. While results reveal the connections between fruits and tourism from the stakeholders’ perspectives, the study also opens a new research avenue where the relationships between preserved fruit products and tourism is still underexplored.

Purpose – This research discusses the role of service robots in gastronomic and dining experiences in a post–coronavirus disease (COVID) world. Design/methodology/approach – The research note draws on secondary data to analyse the use of robots as an important mechanism to address the impacts of global disease outbreaks on the food industry, as related to hospitality and tourism. Findings – Hospitality and tourism services are highly affected by the current travel bans, lockdowns and health-related rules that have emerged to manage the current pandemic (COVID-19). This research showcases the role of service robots in food encounters in hospitality and tourism as agents that contribute to safe and innovative experiences. Originality/value – This research note explores how the use of robots in tourism futures will not only transform food experiences, but it is also critical to sustainable development of communities and destinations in a future that will continuously have to deal with disease outbreaks and pandemics with continued travel mobilities.

Previous studies have highlighted the role of local food as a source of destination differentiation and tourist motivation, and as part of the understanding of slow food tourism. However, few previous researchers have discussed the proximity degree of products delivered in food tourism spaces such as markets, and how they contribute to the creation of slow tourism experiences. Based on the analysis of the origin of fruits and vegetables being sold at Mercat del Lleó, the municipal market of Girona (Catalonia, Spain), this paper investigates the value of local supply in an urban food tourism system. Fieldwork included nine interviews with market vendors, and data regarding 301 fruits and vegetables sold at the market were obtained. While results show a wide representation of local and regional produce, fruits and vegetables of national and international origin predominate over proximity products. The article reveals that there is still potential to improve the relationships between local food, identity promotion, and the sustainable experiences that attract slow tourists to urban destinations.

The spread of the novel coronavirus, 'SARS-Cov-2', causing the disease 'COVID-19' has resulted in almost one hundred million cases and two million deaths (World Health Organization 2020). While early research suggested that the virus was not as contagious as SARS and MERS, the rapid increase in human to human transmission showed that the virus was in fact more contagious (Chan et al. 2020; Huang et al. 2020; Wang et al. 2020). On January 23, China announced lockdown in Wuhan to limit people’s movement both within and outside Wuhan (Surveillances 2020). This was the starting point to travel and transport restrictions, which were progressively implemented worldwide, following the virus’ expansion (Hamzelou 2020). In the past few months, research has commenced as part of academics’ rapid response to analyse the impacts and anticipate the consequences of the pandemics for tourism and hospitality (see, for example, Gössling, Scott, and Hall 2020). This paper adds texture to this conversation and critically discusses pandemics’ implications for the hospitality and tourism industries concerning the transport sector.

The current pandemic (Covid-19) disrupted businesses and challenged societies all over the world. In particular, destinations are being urged to keep the attraction and value of their products and services in post-pandemic tourism recovery programs. Drawing from a qualitative study based on published reports and research, and using participant observation, this research analyses the situation of tourism in Akaroa, South Island of New Zealand, during the coronavirus outbreak and the first stages of the recovery process. Results of the research show that while crisis management led to the closure of the sector due to strict social and travel restrictions, the confinement measures adopted by the government and the progressive reopening of the country has resulted in a shift from “cruise tourism” into a gradual return of “domestic tourism”. This paper argues that local peoples’ perspectives must be kept in mind when developing a tourism recovery strategy. This case study also shows that because of the nature of changing working environment, there is potential to change local demography in the form of an increase in residents putting pressure on local infrastructure. In a rural and marine environment, local stakeholders’ attention is required to focus on “quality” of tourism rather than “quantity”. Nature-based resources and outdoor activities are expected to be the critical ingredients for tourism’s immediate and sustainable future.

Food consumption is one of the most popular leisure and tourist activities, and is essential when traveling. This article discusses online supermarkets as a food tourism attraction in the context of the pandemic-related crisis, which is increasingly dominated by digital tourism and virtual travel. The study specifically focuses on online cheese tourism. The author analyses the cheese offering of an online supermarket in Spain, consisting of 120 kinds of cheese products. Results reveal the potential of online cheese tourism, predominantly based on quality cheeses. Various types of cheeses are described, with emphasis on their country of origin. The article contributes to the conceptualisation of digital food tourism practices in post-pandemic tourism. Online supermarkets are not only potential tourist attractions but they could also contribute to the growth of specific forms of food tourism, such as cheese tourism. The author argues that virtual experience is a driver of future trends in food tourism.

Purpose – This study aims to discuss Slow Food Tourism (SFT) as an ethical paradigm and important tourism microdriver to address sustainability and climate change. Its key principles are based on slow, sustainable, secure and democratic processes for SFT. Design/methodology/approach – The paper draws on published research to identify ethical parameters for a slow food paradigm for tourism. Findings – Within the context of a global, technological and rapidly changing world, SFT is a pathway to contribute to locally based agricultural and food practices for sustainable development, food security, social sustainability and community well-being. SFT visitors are active participants in ecological, cultural and heritage conservation through co-creating with local producers the sociability, enjoyment and sharing of bioregional foods in diverse ethnic and cultural spaces. Originality/value – This research advocates that SFT is an important microtrend that supports a much-needed paradigm shift toward a conscious way of slow living, sustainable travel and responsible food production–consumption to help address the climate crisis and global environmental challenges in the Anthropocene.

Este estudio se centra en la formación de la “imagen inducida” del destino turístico Costa Brava (Girona, España), por parte de los turistas británicos, con un enfoque especial en el rol de los intermediarios en la formación y corrección posterior de la imagen emitida. Para el análisis empírico cualitativo, basado en la Teoría Fundamentada, se han realizado entrevistas personales en el lugar de origen (Reino Unido) con tres organismos intermediarios: dos turoperadores (“agentes inductivos” de tipo II), el segundo y el quinto, respectivamente, en el ranking de los 10 mayores turoperadores del Reino Unido, y una agencia de turismo catalana (“agente inductivo” de tipo I). Los resultados obtenidos y presentados con mapas conceptuales detallados permiten conocer en profundidad el perfil del turista británico, los factores determinantes para la formación de su imagen sobre la Costa Brava así como las debilidades y fortalezas de la misma. Los resultados pueden ser de interés para los gestores del destino turístico Costa Brava tanto para fortalecer como cambiar la imagen emitida existente.

Abstract This paper aims to investigate the opinions of local cheese producers with regard to the relationships between cheese and tourism in rural areas. Based on a case study approach, data was collected through semi-structured interviews with cheesemakers and visits to cheesemaking facilities in Valle de Roncal (Roncal valley), a mountain region in northern Spain. Results of this research show that cheese producers in rural areas award tourism value to cheese by appreciating its historical linkages to land and landscapes, the rural lifestyle, and a regional communication of cheese. The originality of this paper lies on the approach to a niche tourism which is drawn from the understanding of cheese as both a local product and a tourist attraction, from the perspective of local producers in peripheries. This research informs rural tourism planners in the design of (food) tourist experiences that rely on a local-based storytelling.

Introduction: The study of the relationship between the current health crisis and media contributes to the understanding of how society captures and guides the situation, given the influence of topics reported by media. Objectives: This research aims to study the evolution of the presence of news about COVID-19 on the front pages of main Spanish newspapers. Methodology: The method is based on the review of the three most relevant Spanish newspapers (El País, El Mundo and La Vanguardia) from January 21 to March 14, 2020, drawing from a content analysis of the front pages (N = 301). Results: Results show, on one hand, the increasing weight of COVID-19 on the front pages, and, on the other, although there are differences between newspapers, these do not reveal a ‘global’ presence of the virus on covers until a few days before the declaration of the state of alarm. Conclusion: The study contributes to the understanding of the evolution of COVID-19 from the analysis of newspaper front pages in Spain and results may involve comparative analyzes in relation to other crises, time periods and geographic contexts.

El turismo gastronómico sostenible se desarrolla a partir de experiencias fundamentadas en el patrimonio alimentario para descubrir no solo los productos, sino también los productores y el contexto físico y humano en el que se localizan. La protección del patrimonio gastronómico y la promoción del turismo gastronómico deben realizarse siguiendo los Objetivos de Desarrollo Sostenible, contribuyendo así al desarrollo económico, ambiental, cultural y social. A partir de una investigación cualitativa comparativa, se analizan dos regiones, Girona (Catalunya, España) y Querétaro (México), que en común disponen de un producto de turismo gastronómico enfocado en el patrimonio del vino. Se entrevista a diez personas con distintos perfiles del sector vitivinícola y el turismo gastronómico de las regiones. Los tópicos de la entrevista son: (1) Rol y experiencia profesional con relación al turismo gastronómico y el sector vitivinícola, (2) Presencia e impacto del vino como patrimonio culinario de la región, (3) Acciones de desarrollo y promoción del turismo gastronómico en el sector vitivinícola, (4) Implementación del vino como producto partícipe de la sostenibilidad de la región, a través del turismo gastronómico. En los resultados se presenta la relación entre el turismo y el sector vitivinícola de las dos regiones, la producción y consumo responsable para garantizar la preservación del patrimonio y la promoción de estrategias para el desarrollo del turismo gastronómico sostenible.

A “community of practice” (CoP) is a mechanism of holding, transferring and creating knowledge, where practices and identities are developed in the frame of the socio-cultural dynamics of a community. Thus, CoP brings together concepts of history, identity, values, practice, and community. Intangible cultural heritage (ICH) communities are networks of people whose sense of identity and interconnectedness emerge from a shared historical and geographical relationship. This background is rooted in the practice and transmission of the ICH. The goal of this paper is to explore the interfaces amongst these two concepts: CoP and ICH, by identifying the correlations between identity and place attachment in ICH sites and the practices of their communities, such as the case of tourism. With two selected intangible cultural heritage communities in Spain and Vietnam, the paper particularly highlights the similarities of community processes albeit distinctive characteristics of different places and people.

Most of the global population live in urban environments and the majority of tourist flows are concentrated in cities. Urban agriculture has recently emerged as an avenue for the protection of sustainable food production and the promotion of sustainable food consumption. Also, the relationships between horticulture and tourism are attracting growing interest in the context of urban studies. Drawing on a qualitative approach based on ten semi-structured interviews, this research analyzes the relationship between urban gardens and family tourism. The paper innovatively contributes to the understanding of gardens as an urban attraction that improves the sustainable production and consumption of food in the context of family tourism experiences. The results show the relevance of urban gardens for the creation of sustainable experiences that engage families with local food, enhance local supply chains, and inform the future of urban environments. Urban gardens are a visitor attraction that may lead to the development of sustainable people, places and products, and they represent the sustainable integration of horticulture in tourism based on participatory experiences, direct contact with the natural environment and the discovery of the origin of food.

L’especialització periodística es caracteritza per la narració d’uns continguts que encaixen amb els interessos de la societat. Una de les especialitzacions que més ressò ha tingut al llarg dels darrers anys és la que desenvolupa la temàtica gastronòmica. Tot i el boom que l’art culinària ha experimentat a la televisió i a la xarxa, la premsa escrita segueix sent un dels referents pel que fa a la producció gastronòmica i un dels puntals de la seva popularització. Així, la present investigació se centra en els continguts actuals de periodisme especialitzat en gastronomia a Catalunya. L’objectiu de la recerca és examinar quines són les principals temàtiques que conformen aquest discurs. Així, s’hi han analitzat els articles que els dos principals diaris generalistes catalans, El Periódico i La Vanguardia, han publicat sobre aquesta matèria dintre del període 2005-2015. La metodologia utilitzada s’ha basat en l’anàlisi de contingut de 2.776 peces periodístiques que ha permès classificar els articles segons el subjecte que tracten. S’hi han definit tres grans àrees temàtiques, que són la producció; la distribució, i la gastronomia i la societat. Aquestes tres àrees inclouen fins a onze categories específiques. Els resultats de l’estudi mostren que tant El Periódico com La Vanguardia tendeixen a oferir un tractament similar dels continguts de l’art culinària. La discussió de la recerca dibuixa les característiques del discurs del periodisme gastronòmic a la premsa diària catalana al llarg de l’última dècada.

Investigaciones previas muestran la estrecha relación entre realidades sociales y mediáticas. En concreto, el estudio de las celebridades en un contexto cultural y geográfico específico permite obtener una perspectiva de sus referentes sociales y mediáticos. La presente investigación analiza las celebridades en el contexto comunicativo de Catalunya y España. Para ello, se estudian las portadas del suplemento El Magazine con el objetivo de determinar el papel que juegan las celebridades así como la relación de las temáticas desarrolladas y su evolución a lo largo de las últimas tres décadas. Los resultados muestran la importancia de las temáticas de Sociedad, Cine o Moda, así como el rol que desempeñan las celebridades del mundo del Deporte o la Música, y de forma creciente, de otros ámbitos como la Gastronomía.

El transporte ferroviario y su relación con las prácticas de ocio y turismo se reflejan en los trenes turísticos que, a través de sus recorridos, conectan paisajes culturales y naturales. Los viajes en tren sirven para conocer los paisajes, hábitos culturales y formas de vida que comunican autenticidad y sentido de lugar en un contexto de globalización turística. Este artículo tiene como objetivo estudiar las formas que adopta el territorio para comunicarse. Para ello, se analizan las conexiones entre ferrocarriles, turismo y comunicación del sentido de lugar en el caso de Nueva Zelanda. El análisis de los territorios desde esta perspectiva ahonda en cómo las regiones transmiten su identidad cultural, entendiendo al patrimonio como una forma de comunicación. En particular, los paisajes locales expresan un sentido de lugar único que comunica las identidades territoriales tanto a visitantes como turistas.

El patrimonio culinario es un elemento de comunicación cultural, y en ello se manifiestan tanto las tradiciones propiamente culturales como las idiosincrasias naturales de un lugar. La cocina y la gastronomía implican una indisoluble relación entre la vida rural y el sector de los servicios. Así, gastronomía es desarrollo local y también desarrollo turístico. Este artículo explora las relaciones entre estos distintos conceptos, y se muestran ejemplos de cómo el recurso gastronómico es trascendental para la creación de paisajes de índole bien diversa.

Este artículo aborda la autenticidad del carnaval de Negros y Blancos de la ciudad de Pasto, Colombia, desde la perspectiva y opinión de los actores sociales locales. A lo largo de este estudio se analizarán los impactos generados en la autenticidad del carnaval a partir de la institucionalización de la gestión del evento, las declaratorias como Patrimonio Cultural Inmaterial de la Nación y por la UNESCO, y la relación que tiene con el turismo como un producto cultural. Así, se identificará cuál es el concepto de autenticidad que se puede construir de este carnaval, basándose en la opinión de los artesanos y artistas.