Gastronomy and tourism: blending local essence and global logic
This article explores the local-global relationship established by food tourism when urban destinations with a high volume of tourists, such as Barcelona, appropriate traditional local dishes from other regions. The case study is the pintxo, a typical and traditional ‘tapa’ from the Basque Country,...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | URI:https://journals.openedition.org/aof, |
|---|---|
| Κύριοι συγγραφείς: | , , |
| Μορφή: | Article ou chapitre numérique |
| Έκδοση: |
Anthropology of food
2018
|
| Θέματα: | |
| Διαθέσιμο Online: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Περίληψη: | This article explores the local-global relationship established by food tourism when urban destinations with a high volume of tourists, such as Barcelona, appropriate traditional local dishes from other regions. The case study is the pintxo, a typical and traditional ‘tapa’ from the Basque Country, which has been reappraised and adapted to the tastes of residents and tourists in a neighbourhood in central Barcelona. The neighbourhood of El Poble Sec boasts a high concentration of eateries serving pintxos. In particular its pedestrianised thoroughfare Carrer de Blai has become popular with residents and tourists alike as a place to enjoy pintxos. Visiting these eateries transforms the tourist experience and redirects it to new imaginaries, creating a gastronomic image of a destination based on new dynamics in which the relationship between the local and the global, the traditional and the authentic, becomes blurred and hazy. |
|---|