Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem

[EN] Food and gastronomy are important features of the identity of cities, regions and countries, contributing therefore significantly to their branding. This contribution is possible through the multiactor value co-creation in the place. The aim of the article is to analyse the links between proces...

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Detalles Bibliográficos
Autores: Muñiz Martínez, Norberto, Florek, Magdalena
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Ajuntament de Barcelona
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:buleria.unileon.es:10612/17661
Acceso en línea:https://link.springer.com/article/10.1057/s41254-021-00222-6
https://hdl.handle.net/10612/17661
Access Level:acceso abierto
Palabra clave:Marketing
Food and gastronomy
Place branding
Value co-creation
Service-Dominant Logic
Ecosystem
Basque Country
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repository_id_str
spelling Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic EcosystemMuñiz Martínez, NorbertoFlorek, MagdalenaMarketingFood and gastronomyPlace brandingValue co-creationService-Dominant LogicEcosystemBasque Country[EN] Food and gastronomy are important features of the identity of cities, regions and countries, contributing therefore significantly to their branding. This contribution is possible through the multiactor value co-creation in the place. The aim of the article is to analyse the links between processes of co-creation of agricultural and gastronomic value through the integration of systems of production and gastronomy. Evidence is provided that food and agriculture are moving towards a holistic service logic integrating sector subsystems into broader inter-industrial ecosystems. The paradigm of Service-Dominant Logic offers a framework for analysing interactions between multiactor engagement processes, and food/gastronomy service linked to places and their cultural milieux. These complex processes of co-creation are mapped, then applied to the case of agriculture and gastronomy in the Basque Country in Spain. The Basque gastronomic co-creation brings together the rural context of smallholders, fishermen, or farmers, service providers, and the urban context of cities, with their circles of social interaction and events, where service users are largely concentrated. Crucial role in the system —as institutional innovators— is played by the Basque chefs who integrate the different aspects of food production and consumption.SIPalgrave MacmillanComercializacion e Investigacion de MercadosFacultad de Ciencias Economicas y Empresariales2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://link.springer.com/article/10.1057/s41254-021-00222-6https://hdl.handle.net/10612/17661reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Ajuntament de BarcelonaIngléshttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:buleria.unileon.es:10612/176612026-06-24T12:43:27Z
dc.title.none.fl_str_mv Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
title Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
spellingShingle Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
Muñiz Martínez, Norberto
Marketing
Food and gastronomy
Place branding
Value co-creation
Service-Dominant Logic
Ecosystem
Basque Country
title_short Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
title_full Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
title_fullStr Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
title_full_unstemmed Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
title_sort Food-based place branding as holistic place ecosystems: the case of Basque Gastronomic Ecosystem
dc.creator.none.fl_str_mv Muñiz Martínez, Norberto
Florek, Magdalena
author Muñiz Martínez, Norberto
author_facet Muñiz Martínez, Norberto
Florek, Magdalena
author_role author
author2 Florek, Magdalena
author2_role author
dc.contributor.none.fl_str_mv Comercializacion e Investigacion de Mercados
Facultad de Ciencias Economicas y Empresariales
dc.subject.none.fl_str_mv Marketing
Food and gastronomy
Place branding
Value co-creation
Service-Dominant Logic
Ecosystem
Basque Country
topic Marketing
Food and gastronomy
Place branding
Value co-creation
Service-Dominant Logic
Ecosystem
Basque Country
description [EN] Food and gastronomy are important features of the identity of cities, regions and countries, contributing therefore significantly to their branding. This contribution is possible through the multiactor value co-creation in the place. The aim of the article is to analyse the links between processes of co-creation of agricultural and gastronomic value through the integration of systems of production and gastronomy. Evidence is provided that food and agriculture are moving towards a holistic service logic integrating sector subsystems into broader inter-industrial ecosystems. The paradigm of Service-Dominant Logic offers a framework for analysing interactions between multiactor engagement processes, and food/gastronomy service linked to places and their cultural milieux. These complex processes of co-creation are mapped, then applied to the case of agriculture and gastronomy in the Basque Country in Spain. The Basque gastronomic co-creation brings together the rural context of smallholders, fishermen, or farmers, service providers, and the urban context of cities, with their circles of social interaction and events, where service users are largely concentrated. Crucial role in the system —as institutional innovators— is played by the Basque chefs who integrate the different aspects of food production and consumption.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://link.springer.com/article/10.1057/s41254-021-00222-6
https://hdl.handle.net/10612/17661
url https://link.springer.com/article/10.1057/s41254-021-00222-6
https://hdl.handle.net/10612/17661
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Palgrave Macmillan
publisher.none.fl_str_mv Palgrave Macmillan
dc.source.none.fl_str_mv reponame:BULERIA. Repositorio Institucional de la Universidad de León
instname:Ajuntament de Barcelona
instname_str Ajuntament de Barcelona
reponame_str BULERIA. Repositorio Institucional de la Universidad de León
collection BULERIA. Repositorio Institucional de la Universidad de León
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301629

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