International Journal of Gastronomy and Food Science 22 (2020) 100252

Contents lists available at ScienceDirect

International Journal of Gastronomy and Food Science

journal homepage: www.elsevier.com/locate/ijgfs

Say Gouda, say cheese: Travel narratives of a food identity

Francesc Fusté-Forné
Department of Business, Faculty of Tourism, University of Girona, Spain

A R T I C L E I N F O A B S T R A C T

Keywords: Cheese plays a critical cultural, historical and tourist role in many countries. Cheese acts as a tool for identity
Cheese tourism communication and, increasingly, for travel motivation. The current paper aims to build the narratives attached
Food market to cheese in the city of Gouda, The Netherlands. Drawing on a qualitative design which relies on a non-
Rural development
participant observation case, unstructured interviews with local cheese actors, and a visual autoethnography,
The Netherlands
Visual autoethnography
results show the incorporation of cheese within Gouda people, city, and tourists as a form of city talking to the
world through cheese. This paper informs local and regional tourism planners how ‘cheese’ in Gouda commu­
nicates regional identity to visitors, which serves to better design, plan, and promote food tourism activities and
experiences.

Introduction The objective of this research is to identify the narratives of cheese in

Food is a cultural, historical and tourism ingredient which consti­
tutes the meanings that people attach to a particular place. Food
communication is a vital issue “in the constitution, maintenance, and
transmission of living food-related traditions or intangible cultural
heritages” (Lum and Ferrière le Vayer, 2016, p.3). Here, “food and drink,
no less than climate, add to the individuality of a city; and they affect the
port and gesture and manners and alertness of the inhabitants” (ibid,
p.6). Food is a symbol of a culture, its people, and the environment
where it is produced and consumed. Food tourism represents an avenue
to award tourism value to food (see Fusté-Forné, 2020) and food tourists
aim to discover a destination identity through food (Pavlidis and Mar­
kantonatou, 2020). In this sense, the authenticity of local foods heavily
contributes to the production and consumption of sustainable tourism
experiences (Zhang et al., 2019).
This paper understands cheese as a product through which we can
read how a ‘place’ is conceived, defined and lived, and incorporates the
engagement of locals with ‘food’, since “food is central to cosmologies,
worldviews, and ways of life” (Sutton, 2010, p.215). The study of food is
critical towards the understanding of cultural and social processes as
part of human history (Mintz and Du Bois, 2002), and it reveals the close
relationship between food and memory (Holtzman, 2006). Food is a
vehicle of regional and national identification (see, for example, Fer­
guson, 2010). Food as a cultural and social practice relies on place
identity: heritages, landscapes and traditions of a territory (Vujačić and
Kovačević, 2016) contribute to the construction and promotion of
genuine culinary narratives.
a Dutch cheese city: Gouda. Gouda is a city located in the province of
Zuid-Holland, western Netherlands, and it is world-renowned thanks to
its cheese and its cheese market. In this context, this research contributes
to the study of culture as the ensemble of practices through which
humans make sense of their societal life. Cheese making, consuming,
selling, and marketing are part of such cultural practices. Cheese visions
are a way to generate human meaning (Andrews et al., 2013) and tourist
attraction (Fusté-Forné, 2015) from the construction and communica­
tion of a (cheese) gastrospeak (Fox, 2007).
Food and tourism narratives: building a gastrospeak
The analysis of how food is produced, marketed and consumed
throughout its local and global history contributes to the understanding
of the cultural history of a place. As a consequence, food has a growing
appeal for leisure and tourism. This section is divided into two sub-
sections. First, it deals with the role of food as a genuine heritage, and
the appeal of ‘the genuine’ for tourism. Second, it discusses food nar­
ratives from a communicative and cultural perspective.
Food and the heritagisation of an authentic identity
According to previous studies, food can ‘only’ be experienced in an
authentic way in the place where it grows. “A country’s national food
appears completely authentic only in that country. […] The climate, the
soil, the ingredients, the saucepans, the stove, even the way of arranging
the food upon the serving dish, of folding the napkins and setting the

E-mail addresses: francesc.fusteforne@udg.edu, researchexperiencetourism@gmail.com.

https://doi.org/10.1016/j.ijgfs.2020.100252
Received 8 June 2020; Received in revised form 6 August 2020; Accepted 9 August 2020
Available online 15 August 2020
1878-450X/© 2020 Elsevier B.V. All rights reserved.
F. Fusté-Forné
table, […] and the very smell of their kitchens while they are cooking,
all play their parts” (David, 1970, p.15). In this sense, food as a heritage
product is heavily linked to its place of origin (Bessière and Tibère,
2013). “The authenticity of place, in other words, is lost as a particular
dish is removed, or disembedded, from its indigenous locale and recre­
ated in an alternative location” (Jones and Taylor, 2001, p.180). A food
is rooted in the landscape where it grows (Fusté-Forné, 2020). This
understanding offers an opportunity for local public and private initia­
tives where the heritagisation of food promotes the conservation,
transmission, and revival of memories attached to a place (Bessière,
1998). Articulated by various local actors (Littaye, 2015), there is a
significant role of the people who are involved with all the processes of
food manufacturing: “the stories about the passionate people behind the
food on our plate [and] the celebration of our cultural diversity through
the sharing of food” (Brett, 2016).
In a tourism context, the appeal of food has been largely studied (see,
for example, Hall and Sharples, 2003, or, recently, Ellis et al., 2018).
Authenticity is understood as a way to explore the uniqueness of a place
(Long, 2004; Sims, 2009). Here, food plays a large role in memory
(Sutton, 2001) and as a significant motivation factor for traveling (Hall,
2016). With regards to the food tourist experience, Hai Nguyen and
Cheung (2016) affirm that “the presence of people or activities which
belong to or originate from the site can help to build visitors’ trust and
increase the level of perceived authenticity […] The sounds, sights, and
smells tourists experience during the visits significantly shape their
perceptions of authenticity” (p.1005). Regional products and dishes
produced and consumed at the ‘source’ offer a “specific sensory win­
dow” (Telfer and Hashimoto, 2003, p.158) into the idiosyncrasies of a
place (Gyimóthy and Mykletun, 2009, p.260). Smith Maguire stated that
“people just like to have connections with the people with whom they do
transactions … People really want to feel they have a connection, so they
have wine in the fridge that they can pull out and say to friends, ‘Oh I
met the winemaker and he was delightful’” (Smith Maguire, 2010,
p.278). As a consequence, according to Bell and Valentine (1997),
“regional identity becomes enshrined in bottles of wine and hunks of
cheese” (p.34). This paper particularly investigates how place identity is
manifested through the case of cheese.
Food and the communication of an intangible heritage
Foodways are an example of both human communication and
intangible cultural heritage (Lum and Ferrière le Vayer, 2016). In this
sense, “foodways-related intangible heritage is a form of intergenera­
tional communication or, put differently, the transmission over time of
distinct food-related practices, representations, expressions, knowledge,
and skills that members of a community, large or small, consider to be
vital or significant to their cultural well-being or uniqueness” (Lum and
Ferrière le Vayer, 2016, p.4). Food is a sociocultural asset which helps in
defining who we are, food being inseparable from both tangible and
intangible meanings (Abarca and Colby, 2016, p.2). Here, according to
Carolan (2011) “food is central to defining the manner by which peo­
ple’s emotional, psychological, social, economic, political, historical,
and cultural realities are embodied as a lived and living history” (Car­
olan, 2011, p.9). This author advocates that food memories are heavily
shaping the narratives of our lives. This paper contributes to this idea by
analysing the narratives associated with cheese. Specifically, this
research deals with the construction of what Fox (2007) defines as a
‘gastrospeak’.
Fox (2007) reveals that “every culture is marked by a characteristic
choice of foodstuffs, dishes, and menus, habitually consumed and in
popular imagination tied to that culture as spaghetti are tied to Italian,
wurst to German, and quiche to French culture. Throughout history,
trade, travel, transport and technology have been affecting the gastro­
nomic identities of regions and countries, continually changing what is
generally perceived as customary” (p.555). This is the case of cheese to
Gouda. While food and culinary identities of places and destinations are
2
International Journal of Gastronomy and Food Science 22 (2020) 100252
constantly commodified (see, for example, Hobsbawm and Ranger,
1983) and spectacularised (see Pine and Gilmore, 1998), this must not
contradict the meanings attached to authentic heritages. With this
objective, “tourist destinations institutionalise, legitimise and promo­
tionalise those identities. More precisely, tourist destinations make their
gastronomic identities available to all” (Fox, 2007, p.551). How do they
achieve it? Through the structuring of a ‘gastrospeak’. Food, in partic­
ular cheese, also becomes a marketable identity of Gouda: a Gouda’s
souvenir which may influence tourist satisfaction and recommendation
(see, for example, Suhartanto et al., 2018). Within this context, the
landscapes of cheese in Gouda are the basis to build, and communicate,
the gastronomic ‘cheese’ identity of Gouda. This research contributes to
fill a research gap within the food-oriented tourism literature, where
cheese as an example of food heritage communication will help to
enhance a destination’s gastronomic identity.
Study method
In order to respond to the research objective and tackle the various
practices and meanings that inform the culture of Gouda cheese, this
paper relies on a qualitative methodology has been designed, primarily
based on a non-participant observation study (Somekh and Lewin,
2005), where ‘cheese’ is identified as the observation factor. The author
investigated how local shops, museums and organizations that have to
do with cheese represent their relations to it and through it in the city of
Gouda. Field work was conducted between July 16 and July 18, 2019.
Data collection consisted of visits and informal conversations with 9
local actors: at the tourism office, the Cheese Museum, with two of the
organisers of the Cheese Market (one of them acting as the weighmaster
the day of the interview), the four owners of the cheese shops located in
the city centre, and one of the founders of the Gouda Cheese Experience
project. Also, data collection included the process of walking and
recording the presence of cheese within the streets of the city. Here,
visual autoethnography was used to capture cheese as a way of life in
Gouda, via observation. According to Scarles (2010), “visual autoeth­
nography emerges as a fusion of observation and first-hand experience”
(p.909) which serves to contextualize the analysis and, in this case,
provides a visual representation of the gastrospeak as part of the
findings.
Speaking ‘cheese’ in Gouda, The Netherlands
The production of Gouda cheese dates back to the 14th century and it
has remained as a significant cultural and identity marker of Dutch
people. Gouda Cheese Market (Gouda KaasMarkt in Dutch), which
started in 1395, has been the place where the ‘spectacle’ of cheese
happened for centuries. Nowadays, the market is a historic and nostalgic
representation of the traditional market (VVV Gouda, 2019). Cheese
produced in Gouda region represents almost two-thirds of Dutch cheese
production (Netherlands Bureau for Tourism and Congresses, 2019),
and it made essential contributions to the Dutch economy during the last
centuries (Kindstedt, 2012) – The Netherlands is one of the world’s
largest producers of cheese (Eurostat, 2019).
Gouda attracted 1,1 million visitors in 2017 (De Goudsche Waag,
2018). Gouda is advertised as the cheese capital of the world. Cheese is
everywhere along the streets (Fig. 1). Also, the city offers a range of
cheese products and experiences which go from the cheese shops
(Fig. 2), to the working project of Gouda Cheese Experience – at the time
of the visit, it was still a ‘small’ shop which is planned to become a big
project called the Gouda Cheese Experience in 2020 –, and the Cheese
Museum, where we can find the historical cheese weighting machine
(Fig. 3) together with other traditional machinery (Fig. 4). However,
among all the cheese-based experiences in Gouda, the Cheese Market
emerges as the most significant (Fig. 5). It was in 1987 when it started
the Cheese Market for tourists. For centuries farmers have come from the
villages to the market place with the horse carriages full of cheeses.
F. Fusté-Forné International Journal of Gastronomy and Food Science 22 (2020) 100252

Fig. 1. The presence of cheese in Gouda streets.

Fig. 2. The cheese shops in Gouda.

Local people perform every Thursday from Spring to Autumn to show
visitors and tourists how farmers and cheese traders buy and sell cheese.
In terms of cheese consumption, one of the cheese shop owners
acknowledged that cheese is also well-integrated within local buyers –
and also in restaurants’ offer (see, for example, Fig. 6). “We [the locals]
buy cheese to eat on bread, then we buy from very young to very old
cheese, but then mostly natural, and we also buy cheese for in between
and with a drink, also we usually buy cheese with an extra addition such
as garlic, herbs, or cumin, while tourists prefer cheeses with truffle,
tomato or basil”. Cheese is part of daily eating habits of local people and
of the tourist experience. Many different flavours are observed in the
huge variety of cheese offer, incorporating all the ingredients one can
imagine (Fig. 7).
Traditional cheese trade started in the Middle Ages. Nowadays,
Gouda Cheese Market is organised by local people – volunteers who
affirm they enjoy remembering and communicating old traditions which
showcase the identity of Gouda. Here, one of the most expected mo­
ments of the Gouda Cheese Market is when the farmer and the trader
make a deal, and they confirm it by clapping hands to each other. That
means trade is done and cheese is sold. After that, cheeses are brought to
the weight house (now the tourist office, which is also the home of a
cheese shop). As part of the experience, one of the organisers also
acknowledged that many visitors want to know how cheese is made.
Next to the cheese market visitors can discover first-hand the cheese­
making process (see Fig. 8).
A cheese shop owner, who is also a farmer, reported that four-fifths
of Gouda cheese production still comes from local farms – non-
pasteurised cheese made of raw milk. He states that “the authentic

3
F. Fusté-Forné
Fig. 3. The original cheese weighing house.
Fig. 4. Traditional cheesemaking machinery in Gouda Cheese Museum.
cheese in Gouda region comes from farmers who make cheese because
they appreciate the type of milk, the quality of milk. And the quality of
milk transfers to cheese. They care about how animals feed, the effects of
it on the quality of milk, and the cheeses elaborated, providing a unique
and genuine taste”. This interviewee stated that local farmers “are
gatekeepers of the landscape values. They keep authentic and traditional
handmade processes, and the authentic taste”. This refers to the tradi­
tional cheese making – from historical farms which deliver the farm
cheese called “Boerenkaas”, which consumers can recognise thanks to a
proper stamp (Fig. 9).
4
International Journal of Gastronomy and Food Science 22 (2020) 100252
Gouda cheese is made of milk of Dutch cows grazing in Dutch
landscapes. “Give a Dutch cow water, air, lush meadows, and you have
the best milk there is”, reported the audio-visual material displayed at
the Cheese Museum. The landscape where the animals feed provides the
cheese with a particular taste – and a ‘pure’ symbolism attached – which
can not be recreated elsewhere. One of the organisers of the market
informed that “in the 12th century Gouda was settled in wetlands. What
grows in Wetlands? Grass. And cows eat grass grown in wetlands, the
milk is obtained from cows and the cheese is obtained from cows’ milk”.
Only the authentic Gouda cheese is labelled “Gouda-Holland” made of
milk that comes from The Netherlands grasses. Every cheese is different
because taste of cheese depends on what animals eat, and taste of milk
depends on what cows eat. “Only grass? Grass with flowers? The dif­
ferences give a particular taste to the cheese. Good cheesemakers make
good cheese depending on how they feed the animals. Cheeses made out
of milk of cows who enjoy life and eat fresh grass, which is better in
spring and summer”, mentioned the same interviewee. This quotation
again acknowledges the importance of the landscape where a cheese is
made and the environmental factors which influence its genuine taste.
Both nature and culture impact on how cheese is produced and
consumed. Both Dutch landscapes and Dutch people communicate the
identities of Gouda cheese.
Discussion and conclusion
Gouda means cheese. Gouda is cheese. Gouda cheese reflects a way
of life of Gouda people, and its cheesescapes (Fusté-Forné, 2016)
represent a historical, social, cultural, and now tourist bridge to Gouda
human and natural landscapes. This research contributes to the under­
standing of narratives of cheese landscapes in the Dutch city of Gouda.
Drawing on non-participant observation, unstructured interviews, and a
visual autoethnography approach, results show that Gouda cheese gas­
trospeak refers to three crucial issues: Gouda Cheese Market, Gouda
cheese street landscapes, and Gouda cheese authentic taste – closely
linked to the unique Dutch landscape idiosyncrasies. While cheese
narratives in Gouda are predominantly based on its market, they
revealed the presence of cheese everywhere and the values that local
stakeholders attach to the authentic Gouda cheese – for example, its
historical linkage to the land.
One of the limitations of this research is its methodological approach.
This qualitative method should be further contrasted with quantitative
designs that must allow to analyse in a more robust way the perceptions
of both locals and tourists in terms of cheese storytelling and cheese-
oriented tourism motivations. In this latter case, it is important to
further scrutinize the distinctions between intentional and incidental
food (and cheese) tourists (Williams et al., 2019), especially in terms of
food festivals and markets. While recent research has explored the in­
tentions of food tourists to visit and revisit a destination (see Rousta and
Jamshidi, 2020), previous investigations did not focus on the factors
that influence cheese tourists to travel to a cheese destination.
Both theoretical and practical implications emerged from this paper.
At the theoretical level, this paper adds to the literature an innovative
approach to food communication and marketing from the construction
of a destination gastrospeak (Fox, 2007). In terms of practical implica­
tions, this paper informs local actors, tourism stakeholders, and visitors,
about the pathways used by Gouda cheese to communicate its identity,
and what Gouda (cheese) identity means. In addition, since Gouda-style
cheeses are produced in many parts of the world, further research is
urged to study the processes of authenticity or inauthenticity of Gouda
cheese from its local-global representations. In both cases, academics
and practitioners are encouraged to demonstrate how food and drink
experiences – focused on cheese – can contribute to the creation of
competitive advantages for destinations (see Knollenberg et al., 2020).
Moreover, complementary research may analyse the opinion of local
farmers around the recreation of the Cheese Market, and also the per­
ceptions of residents with regards to the bunches of tourists the market
F. Fusté-Forné
Fig. 5. The Gouda cheese market.
Fig. 6. Cheese board in a city restaurant.
has brought to the area. This will provide a more tangible value of the
communicated identity. The study of the integration of cheese into daily
life of local people will also aggregate consistency to this conversation.
According to Fox (2007), the gastronomic identity “should provide an
impetus for the much-desired destination-creating processes of differ­
entiation, aestheticisation, authentication, symbolisation, and rejuve­
nation” (p.553), which is also critical for (food) tourism planning, both
at public and private levels. Here, “cheese tourism creates new
Fig. 7. Variety of cheeses sold in Gouda cheese shops.
5
International Journal of Gastronomy and Food Science 22 (2020) 100252
destinations and contributes to existing destination branding” (Ermo­
laev et al., 2019, p.3). This is observed in both rural and urban
destinations.
In this sense, many countries have structured activities and experi­
ences around cheese, cheese tourism emerging as a new special interest
food tourism. This is the case of France (Gerz and Dupont, 2006), Italy
(Marcoz et al., 2016), Spain (Fusté-Forné, 2015, 2019) or New Zealand
(Fusté-Forné, 2016). According to recent research, new countries are
also providing examples of cheese as a tourism resource, such as the case
of Brazil (Medeiros, da Cunha and Passador, 2018) and Russia (Ermo­
laev et al., 2019). In this sense, these authors expose that cheese tourism
also “tends to combine with industrial tourism and requires creating
more attractions and organizing more events like cheese festivals. In
other words, cheese-related activities become more important than
cheese itself” (Ermolaev et al., 2019, p.8). Further studies must critically
analyse the relationships between cheese and tourism from managerial
and marketing perspectives.
The current study also contributes to the understanding of cheese
tourism – or casetourism as coined by Ermolaev et al. (2019) – through
the analysis of a local cheese from a gastrospeak approach. “The com­
mon perception of globalisation as a threat to local gastronomic iden­
tities is contrasted by its other facet, as an impetus that opens up new
opportunities for reinvention of local gastronomic products and identi­
ties” (Mak et al., 2012, p.171). This is also the case of recent studies
which analysed the historical and economic impact of local cheese, for
example in Norway (Soltani, 2019). In this case, the author studied the
combination of both tradition and modernity in contemporary mani­
festations of Gamalost as a type of Norwegian cheese, with a focus on its
annual festival – confirming that cheese tourism studies are evolving in
F. Fusté-Forné International Journal of Gastronomy and Food Science 22 (2020) 100252

Fig. 8. Exhibition of cheese making during the Gouda Cheese Market.

Bessière, J., 1998. Local development and heritage: traditional food and cuisine as tourist
attractions in rural areas. Sociol. Rural. 38, 21–34.
Bessière, J., Tibère, L., 2013. Traditional food and tourism: French tourist experience and
food heritage in rural spaces. J. Sci. Food Agric. 93, 3420–3425.
Brett, K., 2016. Cuisine Editor Kelli Brett on NZ’s Food Culture. Stuff, June 20. Retrieved
from. http://www.stuff.co.nz/life-style/food-wine/cuisine/81127324/Cuisine-edito
r-Kelli-Brett-on-NZs-food-culture. accessed on July 31, 2019.
Carolan, M.S., 2011. Embodied Food Politics. Surrey. Ashgate.
David, E., 1970. French Provincial Cooking. Penguin, Harmondsworth.
De Goudse Waag, 2018. De Goudse Waag. Retrieved from. https://www.goudsewaag.nl/
. accessed on September 6, 2019.
Ellis, A., Park, E., Kim, S., Yeoman, I., 2018. What is food tourism? Tourism Manag. 68,
250–263.
Ermolaev, V.A., Yashalova, N.N., Ruban, D.A., 2019. Cheese as a tourism resource in
Russia: the first report and relevance to sustainability. Sustainability 11 (19), 1–11,
5520.
Eurostat, 2019. Production of cheese. Retrieved from. https://ec.europa.eu/eurostat
/tgm/table.do?tab=table&plugin=1&language=en&pcode=tag00040. accessed on
September 24, 2019.
Ferguson, P.P., 2010. Culinary nationalism. Gastronomica 10 (1), 102–109.
Fox, R., 2007. Reinventing the gastronomic identity of Croatian tourist destinations. Int.
J. Hospit. Manag. 26, 546–559.
Fusté-Forné, F., 2015. Cheese tourism in a world heritage site: vall de Boí (Catalan
pyrenees). European Journal of Tourism Research 11, 87–101.
Fusté-Forné, F., 2016. Tasting cheesescapes in canterbury (New Zealand). N. Z. Geogr. 72
(1), 41–50.
Fig. 9. Gouda cheese stamp.
Fusté-Forné, F., 2019. Formatges, Gastronomia I Turisme a l’Empordà. Càtedra de
Gastronomia, Cultura i Turisme Calonge-St. Antoni, Universitat de Girona, Girona.
parallel to the growing use of cheese as a tourism attraction factor at Fusté-Forné, F., 2020. Savouring place: cheese as a food tourism destination landmark.
J. Place Manag. Dev. 13 (2), 177–194.
destinations, as the case of Gouda cheese through its Gouda Cheese Gerz, A., Dupont, F., 2006. Comté cheese in France: impact of a geographical indication
Market and cheese-based practices exemplifies. on rural development. Origin-based products: lessons for pro-poor market
development. Bulletin 372, 75–87.
Gouda, V.V.V., 2019. Cheese. Retrieved from. https://welcometogouda.com/cheese.
Author statement accessed on October 12, 2019.
Gyimóthy, S., Mykletun, R.J., 2009. Scary food: commodifying culinary heritage as meal
The author designed, implemented and wrote the research. adventures in tourism. J. Vacat. Mark. 15 (3), 259–273.
Hai Nguyen, T.H., Cheung, C., 2016. Toward an understanding of tourists’ authentic
heritage experiences: evidence from Hong Kong. J. Trav. Tourism Market. 33 (7),
Declaration of competing interest 999–1010.
Hall, C.M., 2016. Heirloom products in heritage places: farmers markets, local food, and
food diversity. In: Timothy, D. (Ed.), Heritage Cuisines: Traditions, Identities and
The author declares that there is no conflict of interest. Tourism. Routledge, Abingdon, pp. 88–103.
Hall, C.M., Sharples, L., 2003. The consumption of experiences or the experience of
Acknowledgements consumption? An introduction to the tourism of taste. In: Hall, C.M., Sharples, L.,
Mitchell, R., Macionis, N., Cambourne, B. (Eds.), Food Tourism Around the World:
Development, Management and Markets. Butterworth Heinemann, Oxford, pp. 1–24.
This research is made possible thanks to the financial support of the Hobsbawm, E., Ranger, T., 1983. The Invention of Tradition. University Press,
University of Girona. Cambridge.
Holtzman, J.D., 2006. Food and memory. Annu. Rev. Anthropol. 35, 361–378.
Jones, S., Taylor, B., 2001. Food writing and food cultures: the case of elizabeth david
References and jane grigson. Eur. J. Cult. Stud. 4 (2), 171–188.
Kindstedt, P., 2012. Cheese and Culture: a History of Cheese and its Place in Western
Abarca, M.E., Colby, J.R., 2016. Food memories seasoning the narratives of our lives. Civilization. Chelsea Green Publishing, Vermont.
Food Foodw. 24 (1–2), 1–8. Knollenberg, W., Duffy, L.N., Kline, C., Kim, G., 2020. Creating competitive advantage
Andrews, M., Squire, C., Tamboukou, M., 2013. Doing Narrative Research. SAGE, for food tourism destinations through food and beverage experiences. Tourism
London. Planning and Development 1–19 ahead-of-print.
Bell, D., Valentine, G., 1997. Consuming Geographies: We Are where We Eat. Routledge, Littaye, A., 2015. The role of the Ark of Taste in promoting pinole, a Mexican heritage
London. food. J. Rural Stud. 42, 144–153.

6
F. Fusté-Forné
Long, L., 2004. Culinary Tourism: Exploring the Other through Food. University of
Kentucky Press, Lexington.
Lum, C.M.K., Ferrière le Vayer, M. de, 2016. Urban Foodways and Communication:
Ethnographic Studies in Intangible Cultural Food Heritages Around the World.
Rowman and Littlefield, London.
Mak, A.H., Lumbers, M., Eves, A., 2012. Globalisation and food consumption in tourism.
Ann. Tourism Res. 39, 171–196.
Marcoz, E.M., Melewar, T.C., Dennis, C., 2016. The value of region of origin, producer
and protected designation of origin label for visitors and locals: the case of fontina
cheese in Italy. Int. J. Tourism Res. 18 (3), 236–250.
Medeiros, M.D.L., da Cunha, J.A.C., Passador, J.L., 2018. Gastronomic tourism and
regional development: a study based on the minas artisanal cheese of Serro. Caderno
Virtual de Turismo 18 (2), 168–189.
Mintz, S.W., Du Bois, C.M., 2002. The anthropology of food and eating. Annu. Rev.
Anthropol. 31 (1), 99–119.
Netherlands Bureau for Tourism and Congresses, 2019. Gouda Cheese Market. Retrieved
from. https://www.holland.com/global/tourism/destinations/provinces/south-holl
and/gouda-cheese-market.htm. accessed on September 24, 2019.
Pavlidis, G., Markantonatou, S., 2020. Gastronomic tourism in Greece and beyond: a
thorough review. International Journal of Gastronomy and Food Science, 100229
ahead-of-print.
Pine, J., Gilmore, J., 1998. Welcome to the experience economy. Harv. Bus. Rev. 76,
97–105.
Rousta, A., Jamshidi, D., 2020. Food tourism value: investigating the factors that
influence tourists to revisit. J. Vacat. Mark. 26 (1), 73–95.
International Journal of Gastronomy and Food Science 22 (2020) 100252
Scarles, C., 2010. Where words fail, visuals ignite: opportunities for visual
autoethnography in tourism research. Ann. Tourism Res. 37 (4), 905–926.
Sims, R., 2009. Food, place and authenticity: local food and the sustainable tourism
experience. J. Sustain. Tourism 17, 321–336.
Smith Maguire, J., 2010. Provenance and the liminality of production and consumption:
the case of wine promoters. Market. Theor. 10 (3), 269–282.
Soltani, A., 2019. Cultural and touristic aspects of Gamalost, a local cheese from the fjord
of Norway. Journal of Gastronomy and Tourism 3 (4), 271–281.
Somekh, B., Lewin, C., 2005. Research Methods in the Social Sciences. SAGE, London.
Suhartanto, D., Dean, D., Sosianika, A., Suhaeni, T., 2018. Food souvenirs and their
influence on tourist satisfaction and behavioural intentions. European Journal of
Tourism Research 18, 133–145.
Sutton, D.E., 2001. Remembrance of Repasts: an Anthropology of Food and Memory.
Berg, Oxford.
Sutton, D.E., 2010. Food and the senses. Annu. Rev. Anthropol. 39, 209–223.
Telfer, D.J., Hashimoto, A., 2003. Food tourism in the Niagara region: the development
of a Nouvelle cuisine. In: Hall, C.M., Sharples, L., Mitchell, R., Macionis, N.,
Cambourne, B. (Eds.), Food Tourism Around the World: Development, Management
and Markets. Butterworth Heinemann, Oxford, pp. 158–177.
Vujačić, V., Kovačević, F., 2016. Gastrosophy and food as cultural practice: the case of
Montenegro. Anthropol. Noteb. 22 (1), 95–105.
Williams, H.A., Yuan, J., Williams Jr., R.L., 2019. Attributes of memorable gastro-
tourists’ experiences. J. Hospit. Tourism Res. 43 (3), 327–348.
Zhang, T., Chen, J., Hu, B., 2019. Authenticity, quality, and loyalty: local food and
sustainable tourism experience. Sustainability 11 (12), 3437.