All Stories

  1. Artisanal food production in rural Argentina: Finding solace in cheese tourism?

    Article • International Journal of Gastronomy and Food Science, March 2024, Elsevier

    Francesc Fusté-Forné

  2. “It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli

    Article • Food Culture & Society, December 2023, Taylor & Francis

    Francesc Fusté-Forné

  3. Guerra por el talento: retos para los recursos humanos del sector hotelero

    Article • Dirección y Organización, December 2023, Asociacion para el Desarrollo de la Ingenieria de Organizacion

    Francesc Fusté-Forné

  4. Marketing places through food markets’ supply

    Article • Food and Humanity, December 2023, Elsevier

    Francesc Fusté-Forné

  5. A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes

    Article • Gastronomy, November 2023, MDPI AG

    Francesc Fusté-Forné

  6. Changing crops, changing diets: Consumers’ purchase intention of Sicilian tropical fruits

    Article • International Journal of Gastronomy and Food Science, September 2023, Elsevier

    Francesc Fusté-Forné

  7. Habilidades de dirección hotelera en tiempos de crisis

    Article • Investigaciones Turísticas, July 2023, Publicaciones Universidad de Alicante

    Francesc Fusté-Forné

  8. Designing Michelin-starred menus from the perspective of chefs: Is the presence of local food worth a trip?

    Article • International Journal of Food Design, July 2023, Intellect

    Francesc Fusté-Forné

  9. Public Awareness of Food Products, Preferences and Practices: Old Challenges and New Insights

    Article • International Journal of Environmental Research and Public Health, May 2023, MDPI AG

    Francesc Fusté-Forné

  10. The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences

    Article • British Food Journal, April 2023, Emerald

    Francesc Fusté-Forné

  11. Exploring consumer preferences for local food: The case of traditional coastal fishmongers in Costa Brava (Catalonia, Spain)

    Article • Journal of Agriculture and Food Research, March 2023, Elsevier

    Francesc Fusté-Forné

  12. The impact of transport infrastructure development on nature-based tourism

    Article • February 2023, Taylor & Francis

    Francesc Fusté-Forné

  13. Conclusion

    Article • January 2023, Taylor & Francis

    Francesc Fusté-Forné

  14. Contemporary Advances in Food Tourism Management and Marketing

    Article • January 2023, Taylor & Francis

    Francesc Fusté-Forné

  15. Introduction

    Article • January 2023, Taylor & Francis

    Francesc Fusté-Forné

  16. Sustainability Issues at the Local Level

    Article • January 2023, Taylor & Francis

    Francesc Fusté-Forné

  17. Regional foods in the tourism value chain: the case of Hazelnut of Brunyola

    Article • Miscellanea Geographica, January 2023, De Gruyter

    Francesc Fusté-Forné

  18. Cuando el Turismo se convierte en juego: la gamificación en el turismo cultural en Catalunya

    Article • PASOS Revista de Turismo y Patrimonio Cultural, January 2023, University of La Laguna

    Francesc Fusté-Forné

  19. Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing

    Article • European Journal of Tourism Hospitality and Recreation, December 2022, De Gruyter

    Francesc Fusté-Forné

  20. Valorising the rural pantry: Bridges between the preservation of fruits and slow tourism in Catalonia

    Article • Journal of Agriculture and Food Research, December 2022, Elsevier

    Francesc Fusté-Forné

  21. Digital consumption in Spain and the Internet of Things

    Article • October 2022, Taylor & Francis

    Francesc Fusté-Forné

  22. From wine to vermouth

    Article • October 2022, Taylor & Francis

    Francesc Fusté-Forné

  23. Marketing of luxurious gastronomic experiences on social media: The visual storytelling of luxury hotels

    Article • International Journal of Tourism Research, August 2022, Wiley

    Francesc Fusté-Forné

  24. El queso colonia: tradición y transformación. Intersecciones bioquímicas, históricas, patrimoniales y gastroturísticas

    Article • Revista RIVAR, August 2022, University of Santiago of Chile

    Francesc Fusté-Forné

  25. Marketing environmental responsibility through “green” menus

    Article • Journal of Foodservice Business Research, August 2022, Taylor & Francis

    Francesc Fusté-Forné

  26. Regenerative tourism futures: a case study of Aotearoa New Zealand

    Article • Journal of Tourism Futures, May 2022, Emerald

    Francesc Fusté-Forné

  27. Visiting a furancho: local lifestyles as drivers of (food) tourism transformation

    Article • Journal of Tourism Futures, May 2022, Emerald

    Francesc Fusté-Forné

  28. Street food in Palermo: Traditions and market perspectives

    Article • International Journal of Gastronomy and Food Science, March 2022, Elsevier

    Francesc Fusté-Forné

  29. La Rioja in a Cheese

    Article • International Journal of Rural Management, February 2022, SAGE Publications

    Francesc Fusté-Forné

  30. Marketing cheese tourism in global times

    Article • Journal of Multidisciplinary Academic Tourism, December 2021, Disiplinlerarasi Akademik Turizm Dergisi

    Francesc Fusté-Forné

  31. Book review

    Article • Journal of Hospitality and Tourism Management, December 2021, Elsevier

    Francesc Fusté-Forné

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

    Article • International Journal of Gastronomy and Food Science, December 2021, Elsevier

    Francesc Fusté-Forné

  33. Urban Gardens as Sustainable Attractions for Children in Family Tourism

    Article • Resources, November 2021, MDPI AG

    Francesc Fusté-Forné

  34. The portrayal of Greenland: a visual analysis of its digital storytelling

    Article • Current Issues in Tourism, September 2021, Taylor & Francis

    Francesc Fusté-Forné

  35. Food in Slow Tourism: The Creation of Experiences Based on the Origin of Products Sold at Mercat del Lleó (Girona)

    Article • Heritage, August 2021, MDPI AG

    Francesc Fusté-Forné

  36. Limited tourism: travel bubbles for a sustainable future

    Article • Journal of Sustainable Tourism, July 2021, Taylor & Francis

    Francesc Fusté-Forné

  37. Robots in service experiences: negotiating food tourism in pandemic futures

    Article • Journal of Tourism Futures, July 2021, Emerald

    Mr Stanislav Ivanov, Francesc Fusté-Forné

  38. Street food in New York City: Perspectives from a holiday market

    Article • International Journal of Gastronomy and Food Science, July 2021, Elsevier

    Francesc Fusté-Forné

  39. Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries

    Article • International Journal of Environmental Research and Public Health, June 2021, MDPI AG

    Francesc Fusté-Forné

  40. Post-Pandemic Recovery: A Case of Domestic Tourism in Akaroa (South Island, New Zealand)

    Article • World, March 2021, MDPI AG

    Francesc Fusté-Forné

  41. Dairy Tourism: A Local Marketing Perspective

    Article • Dairy, January 2021, MDPI AG

    Francesc Fusté-Forné

  42. Co-Creating New Directions for Service Robots in Hospitality and Tourism

    Article • Tourism and Hospitality, January 2021, MDPI AG

    Francesc Fusté-Forné

  43. Robot chefs in gastronomy tourism: What's on the menu?

    Article • Tourism Management Perspectives, January 2021, Elsevier

    Francesc Fusté-Forné

  44. FEAR OF PANDEMICS OR FEAR OF TOURISM: THE CHALLENGES FOR HUMAN MOBILITY

    Article • Tourism and hospitality management, January 2021, University of Rijeka, Faculty of Tourism and Hospitality Management

    Francesc Fusté-Forné

  45. A land of cheese: from food innovation to tourism development in rural Catalonia

    Article • Journal of Tourism and Cultural Change, July 2020, Taylor & Francis

    Francesc Fusté-Forné

  46. Mapping heritage digitally for tourism: an example of Vall de Boí, Catalonia, Spain

    Article • Journal of Heritage Tourism, December 2019, Taylor & Francis

    Francesc Fusté-Forné

  47. Imaginaries of cheese: revisiting narratives of local produce in the contemporary world

    Article • Annals of Leisure Research, April 2019, Taylor & Francis

    Francesc Fusté-Forné

  48. Seasonality in food tourism: wild foods in peripheral areas

    Article • Tourism Geographies, January 2019, Taylor & Francis

    Francesc Fusté-Forné

  49. Star Chefs and the Table: From Restaurant to Home-Based Culinary Experiences

    Article • Journal of Culinary Science & Technology, January 2019, Taylor & Francis

    Francesc Fusté-Forné

  50. Food in journalistic narratives: A methodological design for the study of food-based contents in daily newspapers

    Article • International Journal of Gastronomy and Food Science, December 2018, Elsevier

    Francesc Fusté-Forné

  51. What do New Zealand newspapers say about food tourism?

    Article • Tourism and Hospitality Research, November 2018, SAGE Publications

    Francesc Fusté-Forné

  52. Drawing a gastronomy landscape from food markets’ produce

    Article • International Journal of Culture Tourism and Hospitality Research, August 2018, Emerald

    Francesc Fusté-Forné

  53. Viajes en tren: el territorio y la comunicación de la identidad

    Article • Dixit, May 2018, Universidad Catolica de Uruguay

    Francesc Fusté-Forné

  54. 10.15847/obsOBS12220181210

    Article • January 2018, Instituto Universitario de Lisboa (ISCTE-IUL)

    Francesc Fusté-Forné

  55. ¿Patrimonio Auténtico? El Carnaval de Negros y Blancos de la ciudad de Pasto, Colombia

    Article • Investigaciones Turísticas, January 2018, Publicaciones Universidad de Alicante

    Francesc Fusté-Forné

  56. El turismo gastronómico, rutas turísticas y productos locales: el caso del vino y el queso en Cataluña

    Article • Geographicalia, February 2017, Universidad de Zaragoza

    Francesc Fusté-Forné

  57. Food Tourism in New Zealand: Canterbury's Foodscapes

    Article • Gastronomy and Tourism, November 2016, Cognizant Communication Corporation

    Francesc Fusté-Forné

  58. Los paisajes de la cultura: la gastronomía y el patrimonio culinario

    Article • Dixit, June 2016, Universidad Catolica de Uruguay

    Francesc Fusté-Forné

  59. Tasting cheesescapes in Canterbury (New Zealand)

    Article • New Zealand Geographer, March 2016, Wiley

    Francesc Fusté-Forné

  60. El queso como recurso turístico para el desarrollo regional: la Vall de Boí como caso de estudio

    Article • PASOS Revista de Turismo y Patrimonio Cultural, January 2016, University of La Laguna

    Francesc Fusté-Forné

  61. La Experiencia Turística y su Crítica Intercultural

    Article • Revista Turismo em Análise, December 2015, Universidade de Sao Paulo Sistema Integrado de Bibliotecas - SIBiUSP

    Francesc Fusté-Forné

  62. La experiencia en la relación entre los empleados de primera línea y los clientes: caso exploratorio sobre la identificación con la misión en la industria de la hotelería española

    Article • Cuadernos de Turismo, July 2015, Servicio de Publicaciones de la Universidad de Murcia

    Francesc Fusté-Forné

  63. El turisme gastronòmic: autenticitat i desenvolupament local en zones rurals

    Article • Documents d Anàlisi Geogràfica, May 2015, Universitat Autonoma de Barcelona

    Francesc Fusté-Forné