Culinary tourism as a cultural experience. the case study of the city of Cáceres (Spain) (original) (raw)
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Colección Estudios del Hombre, 38. Serie Antropología de la Alimentación, 2018
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Concrete settings of fundamental values of a culture, the food traditions, the cooking and the table manners are reading areas of identities. The act of food taking, which the tourist repeats several times a day, is a moment of privileged encounter with the culture of the area or the visited countries and the sensitivity of those living there.
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Gastronomy is emerging as one of the key elements for the development and promotion of tourist destinations, also having a positive influence both on increasing overnight stays as in the enhancement of primary sector of a certain geographic area. The methodology used to carry out this research study was based on the realization of a fieldwork with the objective of getting to know the tourist profile visiting the city of Cáceres, Spain and its feedback and motivations regarding gastronomy. The results of this research show the important relationship between culture and gastronomy and point out how cultural destinations can enhance visitor satisfaction through the promotion of its cuisine. The findings of this research point to the importance of gastronomy in the satisfaction of tourists visiting the city of Cáceres. Thus an enhancement of the same would, consequently, determine higher tourist satisfaction. This paper can contribute to the analysis of gastronomic tourism in Europe, contributing as a key element, in addition to the high level of response from tourists, the fact that surveys have been conducted at the restaurants themselves when the traveler was having lunch or dinner.
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In recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on gastronomic tourism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Cordoba, Spain. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their gastronomic menus major typical culinary products of the city using the concept of tapas , i.e. , the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy component of the gastronomy represents the main dimension. Based on the detected dimensions, three types of international visitors are established (health...
New concepts within the scope of gastronomy and tourism
ATLAS Tourism and Leisure Review Volume 2019 – 3, 2019
Tourism generates beneficial outcomes as much as it produces negative impacts in the conservation of natural and cultural resources. It also demands an awareness of the needs of local people, respect and appreciation for the culture and natural environment in order to achieve a balance between development and conservation. One area commonly mentioned in the literature that requires a closer reflection in terms of new concepts and in terms of its sustainability is the special interest area of gastronomy and tourism. Some of the concepts, defined according to the theme of the activity, are part of a micro-scale area and some of them are permanent in the tourism terminology due to the defined structures. When searching for new concepts of association between tourism and gastronomy, it is necessary to find a basis other than types to distinguish them according to the qualities they possess. The answers to "which tourism" or "what type of tourism" will lead us to new tourism concepts, like good tourism, fair tourism and organic tourism with their own framing and principles. The aim of this paper is to conceptualize new terminology such as tourism paradox, tourism equinox, tourism detox, good tourism, fair tourism, organic tourism, food paradox, food equinox, and food detox within the scope of gastronomy and tourism. This paper is based on a conceptual approach and relies on qualitative research taking the development of tourism and food consumption into consideration.
GASTRONOMIC TOURISM, A NEW TREND FOR CONTEMPORARY TOURISM??
The purpose of this article is to give insight into gastronomic tourism in Europe. The second idea that we develop in this article refer to the values of the gastronomy, precisely: ethical and sustainable values, which are established on local products, culture, lifestyle and landscape. Gastronomy has appeared like an indispensable element in order to get to know the culture and lifestyle of a destination and so embodies all the traditional values associated with the new trends in tourism: respect for culture and tradition, a healthy lifestyle, authenticity, sustainability, experience… etc.. This leading role of gastronomy when choosing a travel destination has resulted in the growth of gastronomic offer based on high quality local products and the consolidation of a separate market for food tourism.
Nowadays, it is rather difficult to say to what extend are above statements true or if they were raised only as a result of the competitive environment. On the other hand, it is certain that a good marketing, built on the strong media coverage, plays a key role in efforts to gain recognition not only by the Michelin Guide, but mainly by all gourmets and tourist, who promoted good food and drinks to the purpose of travelling. In this regard, the media can be really helpful. There are many well-known cases when the persistent work of journalists, who e.g. promoted Danish cuisine for a long time, achieved placement on the Michelin red map. Being part of such a prestigious guide means for the country a great assistance in promoting tourism. Nowadays, the dynamics of changes in culinary products is significant, which points at the high flexibility and viability of this stream of tourism. However, on the other hand, it makes the attempts to classify this form of tourism more difficult. It is therefore necessary to see the definition of individual options not only as temporary, but also as mutually overlapping. From this point of view, culinary tourism can be considered as the umbrella concept, denoting the above mentioned forms, but also tours where the activities associated with food tasting are of the secondary importance. In addition to the above mentioned activities, they can include also different festivals, demonstrations or shows focused on food and gastronomy. Degustation and tasting of culinary specialties on holiday are in many cases of the same importance as the visits of historical sites, museums, etc. (Hjalager, Richards 2002).
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On a worldwide level, the dimension of tourism has been sustained and amplified by globalisation. This has facilitated not just easier travel, but also the internationalisation of food from the national kitchens. One of the interesting segments of the immaterial regional cultural heritage is the local gastronomic arts. Each destination has its own cultural vision linked to the area, region, and country which generate corresponding gastronomic identities. The link between local cuisine and national identity is deeply rooted in all ethnicities because food has forever been central to the day to day rituals. A distinctive trait of many cultures is given by the type of food and drinks we associate with them. Currently, many of these are available outside the borders, globalisation being largely responsible to the spread of food and drinks beyond the traditional cultural borders: Mexican and Italian food are very popular in the USA, Indian food in Great Britain, Chinese in the whole worl...
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The article examines the concept and features of gastronomic tourism, its history and its importance in the modern world. It is noted that gastronomic tourism meets all the requirements in the transition from a service economy to an experience economy. The basis of gastronomic tourism is an authentic product identified by territorial characteristics and can attract tourists to the region. The uniqueness of gastro tourism is highlighted as it links such as policy development and integrated planning, product development and packaging, promotion and marketing, distribution and sales, and operations and services in tourism destinations, which are key core activities in the tourism value chain. Ancillary activities related to the gastronomic product include transport and infrastructure, human resource development, technology and systems of other ancillary goods and services, which may not be associated with the leading tourism business but have a significant impact on the value of touris...
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Tourism and gastronomy, 2002
As competition between tourism destinations increases, local culture is becoming an increasingly important source of new products and activities to attract and amuse tourists. Gastronomy has a particularly important role to play in this, not only because food is central to the tourist experience, but also because gastronomy has become an important source of identity formation in postmodern societies. More and more, ‘we are what we eat’, not just in the physical sense, but also because we identify with certain types of cuisine that we encounter on holiday. This introductory chapter charts the development of gastronomy as a socio-cultural practice and important cultural industry is examined from the perspective of tourism. The various ways in which gastronomic experiences are created, developed and marketed to tourists and the importance of gastronomic experiences for tourists are analysed in a variety of different settings. We introduce some of the main points of discussion surrounding the relationship between gastronomy and tourism which are tackled in more depth in the subsequent chapters.