Food in tourism:: Attraction and Impediment (original) (raw)
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Local Cuisine – Always an Important Decisional Factor in International Tourism
2010
Cuisine always aroused curiosity and attention and increasingly more people are concerned about the origin of culinary products. Thus, culinary tourism is an important sector of cultural tourism. If in the past this type of tourism was practiced in rural areas, more and more restaurants today the most important European cities promote traditional dishes of the area you are visiting. Whether you call it culinary travel, or gourmet cooking, this method of travel and taste the finest wines and traditional dishes and appreciated attracts many tourists, this form of tourism becoming a niche market with great potential. Oenological tourism is a relative concept „virgin” and less popular on our land. With the emergence and importance given lifestyle, involved and organic cuisine, increased tourism and interest in oenology.
Tourists’ Approach to Local Food
Procedia - Social and Behavioral Sciences, 2015
Although there are various studies that explore tourist behavior in certain settings such as travel and accommodation, the impact of local food on tourist experience is often neglected. Eating is a physical need as well as a cultural and social activity. When tourists eat at a destination they not only satisfy their hunger but also experience the local culture and interact with their hosts. Tourists' demand for local food occur however in different levels of intensity. Some tourists travel solely for gastronomy in the region, some see local food as a by-product of their cultural experiences, and some others rather familiar food when they travel. Therefore there are differences in how tourists' approach local food consumption. This study aims to analyze the factors effecting local food demand in tourism in order to identify which tourists are interested in local food as an attraction. A questionnaire has been conducted on 105 tourists in order to reveal differences in motivational, demographic and psychological factors based on their local food experiences at various locations in the Old City district of Istanbul. Based on the analysis of data (one way and two way anova) significant differences were found between various demographic and tripographic factors on tourists' perceptions of local food. The findings of the study can be used on product design and marketing communications of restaurants and destinations with significant tourist flow in order to target the right audience.
The Role of Food and Culinary Condition in Tourism Industry
From the public perspective food assumes a secondary and minor role in tourism industry which is evaluated by Tourists words of mouth. Occasionally in these assessments, even the diversity of globetrotters' viewpoints and their cultural, social and even religious characteristics are not taken into consideration. In this article various effective techniques for attracting tourists' attention to Iranian dishes are discussed. Additionally, some attempts made in different states for achieving desirability of food, its ingredients and delivering problems from world travelers' view, have been pointed out. The gap between the culinary condition and tourists' expectations has also been debated.
The Importance of Traditional Food Quality — The Viewpoint of the Tourism
Meat Technology, 2021
This study provides an approach to the relationship between gastronomy and tourism, with a particular focus on the quality of traditional food. In recent years, since the world became a "global village" and people worldwide could access the Internet, it is easy for enthusiastic tourists and business travellers to acquire information about diverse destinations, thus aiding the growth of globalization and the tourism industries. This study explains to what extent gastronomy and traditional food are relevant to development of tourism and why it is crucial to offer visitors and tourists unique, traditional meals of high quality. Larger cities were considered for the case study in Serbia. The study highlights the importance of traditional food in creating overall, memorable tourist experiences, given that tradition, culture and food are strongly imprinted in the identity of each country.
Food and the Tourism Experience
The volume “Food and the Tourism Experience” provides an analysis of food experiences from a wide range of countries and regions around the world. The aim is to develop new knowledge on the relationship between food experiences and tourism that can support the development of appropriate policies, support mechanisms and marketing and branding activities. The OECD has a particular interest in food experiences because it seeks to promote policies that will improve economic and social well-being. Food is vital not only for survival and local development, but it also provides the basis for important newly-emerging creative and cultural industries. It is also an increasingly important part of tourism experiences, and food cultures around the world are a rich source of cultural, economic and social diversity. In the contemporary ‘experience economy’ sophisticated experiences are emerging that combine elements of education, entertainment, aesthetics and escapism to engage the consumer. As experiences become more complex and consumers become more knowledgeable and demanding, leisure and tourism markets have become more competitive, forcing suppliers to innovate and develop new service concepts. Food experiences for tourists form a vital part of the value network linking local food producers, suppliers and cultural and tourism entrepreneurs. Because of the important linkages between food experiences for tourists and other policy areas, including agriculture, food production, country branding and cultural and creative industries policies, it is important to develop an integrated, holistic approach to policy development and implementation. Food has a particularly important role in the development of tourism services, since it often comprises 30% or more of tourist expenditure, and this money is often spent directly with local businesses. It is also argued that integrating food experiences into sustainable tourism development in rural and outlying areas may help ease poverty. In order to utilize food and tourism as an economic development strategy, it is important to encourage visitors to stop, spend and stay longer. In the short-term, the focus should be on retaining visitor expenditure. In the medium term, the focus should be on developing networks and relationships within local businesses and organisations as well as with other regional stakeholders. In the longer term, the focus should be on the development of intellectual capital in order to enhance the regional knowledge base and to develop engaging food experiences. Tourists are increasingly seeking local, authentic and novel food experiences linked to the places they visit. Both at a regional and a national level, foods can become distinctive elements of the brand image of places and help to create distinctiveness. National culinary traditions are still strong, but as food becomes ever more globalised the authenticity of experiences is threatened. Tourists generally approach a country via an adapted version of its cuisine. This volume presents examples of strategies that can increase tourist knowledge of a country’s culinary offerings. Very often this involves a high level of collaboration between different stakeholders in a characteristic “foodscapes” which unite local culture, creativity and food. The important linkages between novelty, authenticity and locality in food experiences mean that small-scale food production is not an artifact of the past; it represents a route to the future. Creating ‘authentic’ experiences is often a question of careful framing and inventive and creative storytelling. Creating a strong narrative about place and the food culture that is linked to it can be an effective form of product development. Interest in culinary tourism may help rescue old traditions which are in the process of disappearing although there is a danger that tourists have less interest in the dish being authentic than in it appearing “exotic.”
Offer of Authentic Food as a Condition for Gastronomic Tourism Development
Proceedings of the Singidunum International Tourism Conference - Sitcon 2015, 2015
By perceiving the food as an important part of the tourism offer in terms of biological needs of tourists, the question arises as to how it can be further exploited to contribute to tourism development. In this regard, food prepared using the local ingredients, according to the old methods of processing and serving, and in an authentic way, can be of interest to the tourists of selective forms of tourism, also known as food tourism, gastronomic tourism and gourmet tourism. The research aims to demonstrate the quality of food offer in the hospitality industry of Vojvodina and examine whether it can meet the requirements of foreign tourists who travel for it. The survey was conducted in 147 catering facilities in Vojvodina offering food and beverages, by means of direct and indirect collecting of written offers, and includes the statistical analysis of 10,923 meals. The aim is to indicate the current state of gastronomic offer and all advantages of authentic food and gastronomic tourism.
Colección Estudios del Hombre, 38. Serie Antropología de la Alimentación, 2018
Food and particularly gastronomy have always had a significant presence in the tourist experience. A third of tourist travel income originates from food expenditure. In this sense, considering the experiences of travellers and taking into account the lived dimensions of tourism becomes essential for a deeper understanding of the tourism phenomenon which comes more and more to be regarded as an arena of interaction played out through the tourist’s encounters and engagements with spaces, places and cultures of travelled destinations. Gastronomic tourism appears to be a growing sector within the overall tourism market. Nevertheless, the link between gastronomy and tourism has been one of the least studied aspects so far, and it has tradi- tionally had a very secondary place to professionals from both areas. Even from academic perspectives on tourism, when approaching gastronomy as a subject, tourism studies have generally left out the cultural and social aspects of this important economic and commercial issue. And we can say almost the same thing from the food and gastronomy fields. Even today, the relationship between tourism and gastronomy remains peripheral. On the other hand, cultural tourism is tourism, and it is far more than production and consumption of high art and heritage. Thus, gastronomic tourism must be understood as an integral part of cultural tourism. Food (including gastronomy) is an important part of Culture, and from this perspective, it is also of interest as a tourist resource. In this sense, it is necessary to promote the study of the link be- tween food, gastronomy and tourism from the point of view of social and cultural disciplines. This book intends to carry out an interdisciplinary reflection exactly in these terms. Food, Gastronomy and Tourism. Social and Cultural Perspectives / F. Xavier Medina, Jordi Tresserras, Editors. -- Guadalajara, Jalisco : Centro Universitario de Ciencias Sociales y Humanidades ; Centro Universitario de los Lagos, Universidad de Guadalajara, 2018. 151 p., (Colección Estudios del Hombre. Serie Antropología de la Alimentación ; 38)
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).
Culinary-gastronomic tourism – a search for local food experiences
Purpose -The purpose of this article is to focus on travellers' perceptions of culinary-gastronomic sensations as experiences and how these relate to the locality. The aim of the study is to explore the factors that contribute to travellers' culinary-gastronomic dining experiences with an emphasis on the local food markets. Design/methodology/approach -One-hundred and fifty-eight prospective travelers at an annual fair in Helsinki completed a self-administered survey questionnaire. On the questionnaire, the respondents were asked to rate the importance of 17 items related to eating and food experiences when deciding on a destination for their next leisure trip. Findings -The findings reveal a frequency distribution of the sample characteristics and travel behavior, the respondents' use of food and eating experiences as evaluative criteria when choosing travel destinations and latent factors of food and eating experiences. Based on an explorative factor analysis using a varimax abstraction method, the study concludes that eating and food experiences are influenced by the overall service (i.e. the food and where it is served and the dining setting and how it is served). The factors show that culinary-gastronomic food experiences are founded on local, original and authentic food that represents the local food culture. Practical implications -The study attempts to provide insights into aspects to consider for promotional activities related to local food and, ultimately, as a means for destination branding. The Finnish sample has a casual attitude to food, where new but also rather mundane experiences are sought. Accordingly, slow food preparation and atmospherics contribute to local food experiences that may lure travelers to revisit certain locations. Originality/value -Local food as a means of culinary-gastronomic sensations deserves scholarly attention, as many questions related to its consumption by tourists remain unanswered. Accordingly, the topic of the current study is truly timely and this research contributes by studying a rather unchartered issue.