Models of stakeholder collaboration in food tourism experiences
This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how. The research is based on interviews and participatory observation of twenty-two case studies mainly located in rural areas in eight Mediterranean countries. The paper focuses on two types of food experience: food events and food services with additional subtypes. The results reveal three models of stakeholder collaboration: one typical for events, one typical for services, and one emphasizing more direct interaction between visitors and local communities. The findings show diversity in the connections among stakeholders, who have different motives and roles in food experiences.
Atkin, T., Affonso, J. 2004: Wine supply chain management. Wine: A Global Business. Elmsford.
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
Boesen, M., Sundbo, D., Sundbo, J. 2016: Local food and tourism: an entrepreneurial network approach. Scandinavian Journal of Hospitality and Tourism 17-1. DOI: https://doi.org/10.1080/15022250.2016.1218629
Bole, D., Pipan, P., Komac, B. 2013: Cultural values and sustainable rural development: A brief introduction. Acta geographica Slovenica 53-2. DOI: https://doi.org/10.3986/AGS53401
Bole, D., Šmid Hribar, M., Pipan, P. 2017: Participatory research in community development: A case study of creating cultural tourism products. Acta Universitatis Carolinae Geographica 52-2. DOI: https://doi.org/10.14712/23361980.2017.13
Boltanski, L., Thevenot, L. 1999: The sociology of critical capacity. European Journal of Social Theory 2-3. DOI: https://doi.org/10.1177/136843199002003010
Capatti, A. 2012: Educating tourists in the art of gastronomy and culture in Italy. Food and the Tourism Experience, OEDC Studies on Tourism. DOI: https://doi.org/10.1787/9789264171923-6-en
Cloutier, C., Langley, A. 2013: The logic of institutional logics: Insights from French pragmatist sociology. Journal of Management Inquiry 22-4. DOI: https://doi.org/10.1177/1056492612469057
Hall, C. M., Mitchell, R. 2001: Wine and food tourism. Special Interest Tourism: Context and cases. Milton.
Hall, C. M., Sharples, L. 2003: The consumption of experiences or the experience of consumption? Food Tourism Around The World Development, Management and Markets. Oxford.
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
Kumer, P., Šmid Hribar, M., Razpotnik Visković, N. (eds.) 2018: Catalogue of good practices of sustainable culinary heritage experiences in Mediterranean Area. Ljubljana. Internet: https://omp.zrc-sazu.si/zalozba/catalog/book/900 (1. 3. 2020).
Ledinek Lozej, Š. 2020: Znamčenje tolminskega sira. 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
Mei, X. Y., Lerfald, M., Brata, H. O. 2017: Networking and collaboration between tourism and agriculture: food tourism experiences along the National Tourist Routes of Norway. Scandinavian Journal of Hospitality and Tourism 17-1. https://doi.org/10.1080/15022250.2016.1262514
OCTA & Skift. The rise of food tourism: Special report. Toronto, 2015. Internet: https://ontarioculinary.com/the-rise-of-food-tourism-trend-report (27. 3. 2020).
Rachão, S., Breda, Z., Fernandes, C., Joukes, V. 2019: Food tourism and regional development: A systematic literature review. European Journal of Tourism Research 21.
Ray, C. 1998: Culture, intellectual property and territorial rural development. Sociologia Ruralis 38-1. DOI: https://doi.org/10.1111/1467-9523.00060
Richards, G. 2012: An overview of food and tourism trends and policies. Food and the Tourism Experience, OEDC Studies on Tourism. https://doi.org/10.1787/9789264171923-6-en
Richards, G. 2015: Evolving gastronomic experiences: From food to foodies to foodscapes. Journal of Gastronomy and Tourism 1-1. DOI: https://doi.org/10.3727/216929715X14298190828796
Sidali, K. L., Kastenholz, E., Bianchi, R. 2015: Food tourism, niche markets and products in rural tourism: Combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism 23-8,9. DOI: https://doi.org/10.1080/09669582.2013.836210
Smith, S. L. J., Xiao, H. 2008: Culinary tourism supply chains: A preliminary examination. Journal of Travel Research 46-3. DOI: https://doi.org/10.1177/0047287506303981
Šmid Hribar, M., Ledinek Lozej, Š. 2013: The role of identifying and managing cultural values in rural development. Acta geographica Slovenica 53-2. DOI: https://doi.org/10.3986/AGS53402
Thornton, P. H., Ocasio, W. 2008: Institutional logics. The Sage Handbook of Organizational Institutionalism. Los Angeles.
Topole, M., Pipan, P. 2020: Med tradicijami in inovacijami: Butični kulinarični turizem v zaledju sredozemskih turističnih krajev. Traditiones 49-3. DOI: 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
Vuksanović, N. D., Tešanović, D., Kalenjuk, B., Portić, M. 2019. Gender, age and education differences in food consumption within a region: Case studies of Belgrade and Novi Sad (Serbia). Acta geographica Slovenica 59-2. DOI: https://doi.org/10.3986/AGS.5160
Copyright (c) 2021 ZRC SAZU Anton Melik Geographical Institute
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.