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Cheese Tourism in the Italian Dolomites: Learnings From the Gastronomic Landscape of Malga
Abstract
This chapter analyses a cheese-making and a butter-making demonstrations occurring in malga, a gastronomic landscape of the Italian Dolomites. The data informing this chapter arises from a lengthy ethnographic study carried out over eight years, from June 2015 to August 2023.The ethnographic account presented here illustrates the places, people, cultures and practices surrounding the cheese and thus the underpinning relationships, cultural beliefs, values and knowledge involved in these cheese tourism activities. The study wants to advance knowledge on cheese tourism by showing how cheese is the combination of the product, its place and its people and thus introducing the categories of encounters, experiences, performances and stories in the analysis of cheese tourism.
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