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2021-12

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(c) Elsevier B.V., 2021
Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/181710

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

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https://doi.org/10.1016/j.ijgfs.2021.100425

Abstract

Food products are used to protect and promote the local identity as a source of knowledge. In the Vall de Camprodon, trumfa (a variety of Kennebec potato) has been grown from ancient times as a subsistence product. In recent years, and thanks to the combined efforts of public and private stakeholders in the region, the trumfa has become one of the most iconic products of food tourism in the Vall de Camprodon. Using a qualitative design and from a local point of view, the article aims to analyse the revaluation processes of the trumfa in order to describe its role within the cultural and social development of a community. The results show that from a bottom-up strategy, trumfa does not only form part of the valley local identity, but has also become a factor that attracts tourism.

Subject

Turisme gastronòmic, Política cultural, Aliments locals, Camprodon (Catalunya)

Subject (English)

Culinary tourism, Cultural policy, Local foods, Camprodon (Catalonia)

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Articles publicats en revistes (Empresa)

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NOGUER JUNCÀ, Ester, CRESPI VALLBONA, Montserrat and FUSTÉ-FORNÉ, Francesc. Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain). International Journal of Gastronomy and Food Science. 2021. Vol. 26, num. 100425, pags. 1-8. ISSN 1878-450X. [consulted: 10 of June of 2026]. Available at: https://hdl.handle.net/2445/181710

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