Gastronomy tourism: A brief introduction
DOI:
https://doi.org/10.3986/AGS.10258Keywords:
food, tourism, rural development, qualitative research, culinary experiences, agricultural products, place-makingAbstract
The aim of this paper is to provide a theoretical and conceptual introduction for the special issue on the interactions between food and territory manifested in gastronomy tourism. We focus on four perspectives: sustainability, the role of heritage, the potential for rural development and the networking of stakeholders. The contributions critically examine the development potentials but also the weaknesses of the growing gastronomy tourism. The case study approach and qualitative methods provide a detailed and concrete insight into the emerging challenges of host communities, tourism businesses and farmers, public policy makers and visitors. The special issue also provides applicable results for stakeholders involved in the strategic development, creation and consumption of tourism offerings.
Downloads
References
Barreda, A. 2018: Gastronomy tourism as a marketing strategy for place branding. The Routledge Handbook of Destination Marketing. London.
Bessière, J. 1998: Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis 38-1. DOI: https://doi.org/10.1111/1467-9523.00061
Bessière, J. 2013: ‘Heritagisation’, a challenge for tourism promotion and regional development: An example of food heritage. Journal of Heritage Tourism 8-4. DOI: https://doi.org/10.1080/1743873X.2013.770861
Birch, D., Memery, J. 2020: Tourists, local food and the intention-behaviour gap. Journal of Hospitality and Tourism Management 43. DOI: https://doi.org/10.1016/j.jhtm.2020.02.006
Blakey, C. 2010: Consuming place: Tourism’s gastronomy connection. Hohonu 10.
Blešić, I., Pivac, T., Đorđević, J., Stamenković, I., Janićević, S. 2014: Cultural events as part of cultural tourism development. Case study: Sombor and Apatin (Serbia). Acta geographica Slovenica 54-2. DOI: https://doi.org/10.3986/AGS54406
Borzyszkowski, J., Marczak, M., Zarębski, P. 2016: Spatial diversity of tourist function development: The municipalities of Poland’s West Pomerania province. Acta geographica Slovenica 56-2. DOI: https://doi.org/10.3986/AGS.769
Buonincontri, P., Marasco, A., Ramkissoon, H. 2017: Visitors’ experience, place attachment and sustainable behaviour at cultural heritage sites: A conceptual framework. Sustainability 9-7. DOI: https://doi.org/10.3390/su9071112
Carral, E. V., del Río, M., López, Z. 2020: Gastronomy and tourism: Socioeconomic and territorial implications in Santiago de Compostela-Galiza (NW Spain). International Journal of Environmental Research and Public Health 17-17. DOI: https://doi.org/10.3390/ijerph17176173
Corigliano, M. A. 2002: The route to quality: Italian gastronomy networks in operation. Tourism and Gastronomy. London.
Dowling, R. K. 2014: Three conferences in Western Australia: Wine, geography of tourism & ecotourism. Tourism Recreation Research 23-2. DOI: https://doi.org/10.1080/02508281.1998.11014844
Fabry, N., Zeghni, S. 2014: La gastronomie, atout de développement économique et touristique durable? 5ème journées scientifiques du Tourisme Durable, Management du tourisme durable: attractivité du territoire, patrimoine et gastronomie. Barcelona.
Férérol, M. E. 2018: Gourmet tourism as part of a territorial branding strategy. Gastronomy and Local Development. The Quality of Products, Places and Experiences. London.
Fernandez, C., Richards, G. 2021: Developing gastronomic practices in the Minho region of Portugal. Acta geographica Slovenica 61-1. DOI: https://doi.org/10.3986/AGS.9370
Gheorghe, G., Tudorache, P., Nistoreanu, P. 2014: Gastronomic tourism, a new trend for contemporary tourism? Cactus Tourism Journal 9-1.
Hall, M. C., Sharples, L., Mitchell, R., Macionis, N., Cambourne, B., 2003: Food tourism around the world: Development, management and markets. London.
Hall, M., Mitchell, R. 2002: Tourism as a force for gastronomic globalization and localization. Tourism and Gastronomy. London. DOI: https://doi.org/10.4324/9780203218617
Hjalager, A. M. 2002: A typology of gastronomy tourism. Tourism and Gastronomy. London. DOI: https://doi.org/10.4324/9780203218617
Jamšek Rupnik, P., Čuš, F., Šmuc, A. 2016: Geomorphology and wine: The case of Malvasia in the Vipava valley, Slovenia. Acta geographica Slovenica 56-1. DOI: https://doi.org/10.3986/AGS.905
Kim, A. K. 2012: Determinants of tourist behaviour in coastal environmental protection. Tourism Geographies 14-1. DOI: https://doi.org/10.1080/14616688.2011.597774
Kowalczyk, A., Derek, M. (eds.) 2020: Gastronomy and urban space: Changes and challenges in geographical perspective. The Urban Book Series. Cham. DOI: 10.1007/978-3-030-34492-4
Kozina, J., Clifton, N. 2019: City-region or urban-rural framework: What matters more in understanding the residential location of the creative class? Acta geographica Slovenica 59-1. DOI: https://doi.org/10.3986/AGS.5137
Kozina, J., Poljak Istenič, S., Komac, B. 2019: Green creative environments: Contribution to sustainable urban and regional development. Acta geographica Slovenica 59-1. DOI: https://doi.org/10.3986/AGS.7030
Kumer, P., Pipan, P., Šmid Hribar, M., Razpotnik Visković, N. 2019: The role of actors’ cooperation, local anchoring and innovation in creating culinary tourism experiences in the rural Slovenian Mediterranean. Geografski vestnik 91-2. DOI: https://doi.org/10.3986/GV91201
Ledinek Lozej, Š. 2020: Branding Tolmin cheese. Traditiones 49-3. DOI: https://doi.org/10.3986/Traditio2020490304
Ledinek Lozej, Š. 2021: Labelling, certification and branding of cheeses in the southeastern Alps (Italy, Slovenia): Montasio, Bovec, Tolminc and Mohant cheese. Acta geographica Slovenica 61-1. DOI: https://doi.org/10.3986/AGS.8746
Ledinek Lozej, Š., Šrimpf Vendramin, K. 2020: Food heritage-making between the Alps and the Adriatic. Traditiones 49-3. DOI: https://doi.org/10.3986/Traditio2020490301
Leigh, J. 2000: Implications of universal and parochial behavior for intercultural communication. Intercultural Communication 4.
McKercher, B. 2016: Towards a taxonomy of tourism products. Tourism Management 54. DOI: https://doi.org/10.1016/j.tourman.2015.11.008
Michelin, Le Guide. 2021. Internet: https://guide.michelin.com/en/article/features/sustainable-gastronomy-in-slovenia-the-past-is-our-future (29. 6. 2021).
Parrott, N., Wilson, N., Murdoch, J. 2002: Spatializing quality: Regional protection and the alternative geography of food. European Urban and Regional Studies 9-3. DOI: https://doi.org/10.1177/096977640200900304
Pérez Gálvez, J. C., Granda, M. J., López-Guzmán, T., Reinoso Coronel, J. 2017: Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society 32. DOI: https://doi.org/10.1016/j.scs.2017.04.021
Perry, K. F. 2017: You are what you eat: Gastronomy & geography of Southern Spain. The Catalyst 4-1. DOI: https://doi.org/10.18785/cat.0401.07
Pilar, M. del, Londoño, L. 2015: Related strategies to promote gastronomy in geographically disadvantaged areas: A comparative analysis of Catalonia and Scotland. Via Tourism Review 8. DOI: https://doi.org/10.4000/viatourism.459
Pine, B. J., Gilmore, J. H. 1998: Welcome to the experience economy. Harvard Business Review July–August 1998. Internet: https://hbr.org/1998/07/welcome-to-the-experience-economy (12. 4. 2021).
Pitte, J. R., Moody, J. J. 2002: French gastronomy faced with globalization. Phi Kappa Phi Forum 82-3.
Ploeg, J. D. van der, Roep, D. 2003: Multifunctionality and rural development: The actual situation in Europe. Multifunctional Agriculture. A New Paradigm for European Agriculture and Rural Development. Aldershot.
Polajnar Horvat, K., Ribeiro, D. 2019: Izzivi v turističnem sektorju: kako se evropske turistične destinacije soočajo s preturizmom. Geografski vestnik 91-1. DOI: https://doi.org/10.3986/GV91104
Polat, S., Aktaş-Polat, S. 2020: Transformation of local culinary through gastronomy tourism. Sosyoekonomi 28-43. DOI: https://doi.org/10.17233/sosyoekonomi.2020.01.14
Poljak Istenič, F., Fakin Bajec, J. 2021: Luxury food tour: Perspectives and dilemmas on the “luxurification” of local culture in tourism product. Acta geographica Slovenica 60-1. DOI: https://doi.org/10.3986/AGS.8960
Prada-Trigo, J. 2018: Tourism, territory and cuisine: Food consideration and perceptions regarding origin and social changes: The case of Guinea pig. Journal of Tourism and Cultural Change 16-4. DOI: https://doi.org/10.1080/14766825.2017.1344678
Razpotnik Visković, N. 2021: Gastronomy as a social catalyst in the creative place-making process. Acta geographica Slovenica 61-1. DOI: https://doi.org/10.3986/AGS.9409
Richards, G. 2002: Gastronomy: An essential ingredient in tourism production and consumption? Tourism and Gastronomy. London. DOI: https://doi.org/10.4324/9780203218617
Richards, G. (ed.) 2001: Cultural attractions and European tourism. London.
Richards, G. 2012: An overview of food and tourism trends and policies. Food and the Tourism Experience: The OECD-Korea Workshop. Paris. DOI: https://doi.org/10.1787/9789264171923-en
Richards, G. Russo, A. P. 2016: Synthesis and conclusions: Towards a new geography of tourism? Reinventing the Local in Tourism: Producing, Consuming and Negotiating Place. Bristol.
Sanagustín Fons, M. V., Moseñe Fierro, J. A., Gómez y Patiño, M. 2011: Rural tourism: A sustainable alternative. Applied Energy 88-2. DOI: https://doi.org/10.1016/j.apenergy.2010.08.031
Scarpato, R. 2002: Gastronomy as a tourist product: The perspective of gastronomy studies. Tourism and Gastronomy. London.
Skowronek, E., Tucki, A., Huijbens, E., Jóźwik, M. 2018: What is the tourist landscape? Aspects and features of the concept. Acta geographica Slovenica 58-2. DOI: https://doi.org/10.3986/AGS.3311
Šmid Hribar, M., Razpotnik Visković, N., Bole, D. 2021: Models of stakeholder collaboration in food tourism experiences. Acta geographica Slovenica 61-1. DOI: https://doi.org/10.3986/AGS.8756
Spilková, J., Fialová, D. 2013: Culinary tourism packages and regional brands in Czechia. Tourism Geographies 15-2. DOI: https://doi.org/10.1080/14616688.2012.726268
Timothy, D. J. (ed.) 2018: Heritage cuisines: Traditions, identities and tourism. London.
Tiran, J. 2016: Measuring urban quality of life: Case study of Ljubljana. Acta geographica Slovenica 56-1. DOI: https://doi.org/10.3986/ags.828
Tišler, V., Šuligoj, M. 2020: Apitourism as an intersection of tradition, alternative medicine and the beekeeper’s sustainable income-generating activity. Geografski vestnik 92-2. DOI: https://doi.org/10.3986/GV92204
Topole, M., Pipan, P. 2020: Between traditions and innovations. Culinary boutique tourism in the hinterland of Mediterranean tourist destinations. Traditiones 49-3. DOI: https://doi.org/10.3986/Traditio2020490305
Topole, M., Pipan, P., Gašperič, P., Geršič. M., Kumer, P. 2021: Culinary events in the Slovenian countryside: Visitors’ motives, satisfaction, and views on sustainability. Acta geographica Slovenica 61-1. DOI: https://doi.org/10.3986/AGS.7617
Tricarico, L., Geissler, J. B. 2017: The food territory: Cultural identity as local facilitator in the gastronomy sector, the case of Lyon. City, Territory and Architecture 4-16. DOI: https://doi.org/10.1186/s40410-017-0072-2
UNWTO – United Nations World Tourism Organization: Tourism and the Sustainable Development Goals – Journey to 2030. 2017. Internet: https://www.e-unwto.org/doi/pdf/10.18111/9789284419340 (12. 4. 2021).
Vandecandelaere, E., Arfini, F., Belletti, G., Marescotti, A. 2010: Linking people, places and products: A guide for promoting quality linked to geographical origin and sustainable geographical indications. Rome.
Vries, H. J. de, Go, F. M., Alpe, S. A. 2018: The necessity for a local level of gastronomic tourism standardization: The case of Torino’s city branding. Modeling Innovation Sustainability and Technologies. Springer Proceedings in Business and Economics. Cham. DOI: https://doi.org/10.1007/978-3-319-67101-7_16
Watts, D. C. H., Ilbery, B., Maye, D. 2005: Making reconnections in agro-food geography: Alternative systems of food provision. Progress in Human Geography 29-1. DOI: https://doi.org/10.1191/0309132505ph526oa
Wiskerke, J. S. C. 2009: On places lost and places regained: Reflections on the alternative food geography and sustainable regional development. International Planning Studies 14-4. DOI: https://doi.org/10.1080/13563471003642803
Yilmaz, G., Kiliçarslan, D., Caber. M. 2020: How does a destination’s food image serve the common targets of the UNESCO creative cities network? International Journal of Tourism Cities 6-4. DOI: https://doi.org/10.1108/IJTC-07-2019-0115
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
