Search results for "local food"
showing 9 items of 19 documents
Uncertainty in urban flood damage assessment due to urban drainage modelling and depth-damage curve estimation
2010
Due to the increased occurrence of flooding events in urban areas, many procedures for flood damage quantification have been defined in recent decades. The lack of large databases in most cases is overcome by combining the output of urban drainage models and damage curves linking flooding to expected damage. The application of advanced hydraulic models as diagnostic, design and decision-making support tools has become a standard practice in hydraulic research and application. Flooding damage functions are usually evaluated by a priori estimation of potential damage (based on the value of exposed goods) or by interpolating real damage data (recorded during historical flooding events). Hydrau…
Culinary tourism experiences in agri-tourism destinations and sustainable consumption-Understanding Italian tourists' motivations
2019
Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability. Italy is known worldwide for the richness and variety of its gastronomy, and agri-tourism represents one of the most important places where culinary tourists can experience local food and beverages. By using a modified version of Kim and Eves&rsquo
Food community networks as leverage for social embeddedness
2013
Social embeddedness, defined as the interaction of economic activities and social behavior, is used in this study as a conceptual tool to describe the growing phenomenon of food community networks (FCNs). The aim in this paper was to map the system of relations which the FCNs develop both inside and outside the network and, from the number of relations, it was inferred the influence of each FCN upon the formation of new socially embedded economic realities. A particular form of FCN was taken under consideration: solidarity purchase groups (SPGs). Performed with the aid of social network analysis on a sample of SPGs in Sicily (a region in southern Italy), the study allowed us to identify a r…
Identifying Social Entrepreneurial Behaviour in Farmers participation in Alternative Food Network
2016
The concept of social entrepreneurship is growing rapidly and attracting increased attention from research institutions and business schools around the world to understand how these satisfy the needs of communities, those private and public institutions are not adequately addressing. Social entrepreneurship, identified as activity with a social objective, was used in this study as a conceptual tool to empirically examine farmer’s participation in AFNs. Using a behavioural approach, we conducted a survey in Sicily, Italy, using a questionnaire with modified items from the Edinburgh Study of Decision Making on Farms. From the results emerges that around 64% of the farmers participating in AFN…
Good, safe and fair: Quality perception and consumer demand of Locally produced beef in Southern Italy
2017
The increasing concern amongst consumers regarding the safety and quality of the beef that they buy is the result of food scares that have characterized the beef market in the last two decades. These scares, together with environmental and ethical concerns, caused consumers to reflect upon the quality of the beef they eat. The aim of this paper is to identify which quality characteristics influence the incidence of local beef consumption on the total consumption of beef. It is assumed in this study that such choice is a response to a process of quality evaluation, which occurs combining specific quality attributes and socially constructed food quality criteria strictly linked to a socially …
L’isola da mangiare. L’alterità siciliana vista dai ricettari per stranieri
2020
The work focuses on the relation between typical food and insularity, through a semiotics analysis of Sicilian cookbooks for anglophone readers. Initially, we briefy show examples of how cookbooks have contributed in the past, according to historians and anthropologists, which have shaped territorial identities and promotes regional and local identities. Following this there is a recap on the semiotics approach towards cookbooks and on the several elements involved in this kind of text analysis such as spatial, historical, political and translational factors. Secondly, we analyze a group of Sicilian cookbooks, published for the international market, highlighting their cartographical constru…
Forme del fritto: alcune esperienze di consumo
2020
Questo capitolo propone uno studio sul campo di una pratica alimentare che caratterizza la Sicilia e, in particolare, la città di Palermo: lo street food. Lo street food palermitano si caratterizza per essere indissolubilmente legato alla frittura, una modalità di cottura pervasiva tanto nei mercati storici della città, quanto in quei luoghi chiusi che, in forme diverse, tentano di replicarne l'esperienza. Il fritto è, ancor prima che una modalità di cottura dei cibi, un particolare dispositivo ambientale e sensoriale, che pregiudica olfattivamente gli spazi di vendita e consumo e che spinge, alcuni format di distribuzione, a limitarne la pervasività. Vedremo, in questo senso, come la diffe…
Il valore delle differenze. Tipicità e terroir nella cultura alimentare
2021
DOP, IGP, tipico, tradizionale, a chilometro zero, terroir, identità: negli ultimi decenni il cibo è entrato prepotentemente nelle nostre vite come fenomeno geografico e sociale, ancor prima che alimentare. Questo lavoro propone un’analisi semiotica del fenomeno attraverso quattro casi emblematici di costruzione della tipicità alimentare: quello del sistema dei marchi di qualità europei DOP, IGP e STG e del problema dell’origine; quello di un relais in Sicilia dove l’esperienza di permanenza è incentrata sull’apprendimento della cucina tradizionale; quello del linguaggio dei ristoranti “stellati” e della loro evoluzione – ormai d’obbligo – in templi dell’alta cucina locale; quello relativo …
Digital Influencers, Food and Tourism—A New Model of Open Innovation for Businesses in the Ho.Re.Ca. Sector
2022
The choice of influencer marketing as an endorser for promoting products and services is becoming a more and more effective communication strategy of open innovation. Their use of social media platforms, such as Instagram, allows them to be reached by millions of followers all over the world. As a response to the economic crisis that affected Italy after the first wave of the COVID-19 pandemic, Chiara Ferragni, one of the most endorsed influencers worldwide, started a communication campaign with the aim to promote Italian food and tourist destinations (cities of art, seaside, ski and countryside locations, thermal baths, museums, galleries, hotels, etc.). This study analyses Chiara Ferragni…