Food and Tourism Research Papers (original) (raw)

Culinary tourism is a form of tourism that highlights the authentic dishes and local delicacies of a destination studying its potentiality for culinary tourism and its marketability. This study determined the perception of the respondents towards culinary tourism destination, factors affecting product potential attractiveness, and food image dimension; and tested the significant relationship among variables. It used the descriptive method among the 384 domestic and foreign tourists coming from the 2 cities and 20 municipalities in Bukidnon. Frequency distribution, percentage, weighted mean and ANOVA were used as statistical tools. Based in the results, Majority of the respondents are teenagers aged 22 years old and below (Gen Z), female, single, and domestic tourists with leisure and recreation as the purpose of their travel. There is a high significant relationship between perception of the respondents towards culinary tourism destinations, factors affecting product potential attractiveness and food image dimension. There is also a high significant relationship between factors affecting product potential attractiveness and food image dimension. Further research may be conducted focusing on traditional wines in the province and strategizing its marketing plan.

- by
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- Gastronomy, Critical Management Studies, Destination Image, Food and Tourism

In this article, the position that there is a good case for sustainable food tourism despite the negative impact on the climate caused by tourism and travelling practices is argued. This requires, however, that we develop well-designed sustainable food experiences. We need to redesign and rethink the very idea of the food experience with particular focus on participation, the role of the consumer, the accessibility of the food design, and the potential of local contexts, to give some universal examples. This does not mean that sustainable food tourism is or can become carbon neutral. It means that the job of the food designer is to offer climate-friendly solutions and, maybe more importantly, that sustainable food experience designers should focus on how to inspire more sustainable food consumption and anti-consumerist lifestyles beyond the context of the experience. These arguments are presented via a case study of a sustainable food experience from the Faroe Islands.

- by Jonatan Leer
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- Tourism Studies, Design, Sustainable agriculture, Cultural Tourism
- by Oliver Mtapuri
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- Tourism Studies, Anthropology of Tourism, Tourism Marketing, Tourism Management
- by Laufey Haraldsdóttir and +1
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- Anthropology of Food, Food and Tourism, Culinary Tourism
- by Ulrike Sassenberg
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- Food and Tourism, Innovations in Tourism

The present paper aims to present innovative approach regarding the traditional mass, "3S" Bulgarian tourist product. The authors outline the need of new, unexplored "blue ocean" strategy based on the local identity, authenticity and local products aiming to create new type of demand, new markets, differentiating the product and reformulating the limitations of market frameworks.
Постановка на проблема Българският туристически продукт, разглеждан като сумарен израз на общо предлагане, се определя като масов, силно зависим от експлоатацията на природните и антропогенни ресурси. На ниво дестинация, българският туристически продукт влиза в неравностойна конкуренция със съседни дестинации като Гърция и Турция, както и други дестинации, ресурсно обвързани с морски (3"S") туризъм, което поражда необходимостта от преосмисляне на пазарното пространство от една страна, както и на въпросите, свързани с идентичността, автентичността и качественото съдържание на самия туристически продукт. Предлаганият от авторите иновативен подход към българския туристически продукт цели да изтъкне значимостта на т.нар. стойностна иновация, разграничавайки се от тривиално наложилите се подходи за нарастване на конкурентоспособността на основата на технологични и/или пазарни иновации. Настоящият доклад цели да насочи вниманието към един по-различен и иновативен подход към българския туристически продукт. Това се налага от една страна поради изчерпване и ограничаване на екстензивните фактори за растеж, промени в потребителската култура на търсене и потребление, динамиката, непредсказуемостта и нестабилността на пазара, както и невъзможност за безкрайно прилагане на утвърдени методи и подходи за нарастване на конкурентоспособността.

- by Sonia Mileva
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- Bulgaria, Food and Tourism

Unlike other intellectual property laws, the law relating to geographical indications provides incentive to collective traditional knowledge of indigenous communities of a specific geographical origin and such protection leads to economic benefit to the group of people engaged in the production of the goods and in the process, to the entire region from which the protected goods originate. The law of geographical indications is a very effective policy tool for development of backward regions. The present paper seeks to scrutinize the possibility of protection of the famous cuisine of Awadh region of Uttar Pradesh State in India under the Geographical Indications Act.

- by Jaya Mishra
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- Food and Tourism

Availability of special food ingredients or the food culture of a tourist destination is a key element in choosing travel destinations in today’s world. Food culture certainly claims a vibrant role in the consolidation, sustainability as well as enhancement of a tourist destination. The paper aims to contribute to the culinary awareness leading to generate food tourism in India, specifically Punjab as research will be done in Amritsar, a city of Punjab, India. The methodology in this research involves surveys with foreign tourists (NRI’s) travelling Amritsar and having their luncheons and dinner at various restaurants and historic outlets in the city. Research results that a major part of total tourists emphasizes the culinary aspects to choose the travel destination. On the basis of responses received to the categorizing variables, tourists have been recognized as highly gastronomic tourists, gastronomic tourists and generic tourists. The study highlights the importance given to the food culture and the satisfaction achieved by the food availability at Amritsar.

- by Ashish Raina and +2
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- Local food, Food and Tourism, Food and Gastronomy Tourism

El objetivo de este trabajo es comprobar la existencia de la diplomacia culinaria y la relación de las indicaciones geográficas como instrumento de promoción en la diplomacia cultural y de fortalecimiento del turismo. Se trata de un estudio exploratorio basado en la revisión bibliográfica, cuyas inquietudes son ¿qué es la diplomacia culinaria? y ¿cuál es la relación de la diplomacia con la gastronomía y el turismo? Las repuestas se expresan a continuación

- by Reubens Frost
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- Gastronomy, Diplomacy, Food and Tourism, Culinary Culture

This article examines the growth of Community-Based Tourism within the broader discipline of tourism. New topics in the field have emerged such as responsible tourism, pro-poor tourism, sports tourism and moral impacts of tourism. This phenomenon also reflects the multi-disciplinarity of tourism. In this article, using the Title, Abstract and Keywords (TAK) for instances in which the words (Community-based Tourism, Community Tourism and Community-Based Eco-Tourism) to subsume Community-Based Tourism (CBT), a search was made in various databases and found that CBT as a sub-specialty of tourism started to emerge in the late 1970s and early 1980s. The number of articles published specifically on CBT has been growing phenomenally. The major contribution of this article is that we now know the evolution of CBT and we also now know its trajectory of growth which has been upward. While the number of articles on CBT is growing, there is no journal dedicated solely to CBT.

- by Oliver Mtapuri
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- Tourism Studies, Anthropology of Tourism, Tourism Marketing, Tourism Management

El objetivo de este trabajo consiste en analizar la puesta en valor de la cocina tradicional como recurso turístico, a través de festivales, ferias, encuentros y rutas turístico-gastronómicas, con el propósito de promover el turismo gastronómico —en el contexto del turismo cultural—, a fin de hacer más competitivo el mercado turístico nacional e internacional; además de aumentar y diversificar la oferta de productos, atractivos y destinos en los ámbitos estatal, regional, municipal y local. Para ello, destacamos los casos de Michoacán y Oaxaca a través de los procesos de patrimonialización, turistificación y festivalización.
Respecto a la estructura de este documento, conviene mencionar que se divide en
dos secciones: la primera esboza una breve reflexión sobre la patrimonialización desdela perspectiva de la economía política del patrimonio (Linck, 2011; Frigolé, 2014). Concepto clave para entender la puesta en valor de la cocina tradicional, a través de festivales, ferias, encuentros (festivalización) y rutas turístico-gastronómicas, como las principales estrategias de marketing y fomento del turismo cultural-gastronómico (turistificación) en diversos municipios y localidades de los estados de Michoacán y Oaxaca, además de referir los antecedentes por los cuales la cocina tradicional mexicana (“El paradigma de Michoacán”) fue inscrita en las Listas Representativas del Patrimonio Cultural Inmaterial (LRPCI) de la UNESCO en el año 2010. Aunado al interés del Gobierno de Oaxaca por promover igualmente la patrimonialización de la cocina tradicional oaxaqueña.
En la segunda sección, se señala el papel que las políticas públicas, particularmente
el programa Sabores Auténticos de México (2009), el Acuerdo Nacional por el
Turismo (2011), Las Rutas Gastronómicas de México (2012) y la Política de
Fomento a la Gastronomía Nacional (2015), han tenido por igual en el impulso
al turismo gastronómico mediante la organización de festivales, magnos eventos,
ferias, encuentros y rutas para incorporar a la gastronomía y la cocina tradicional en
la cadena de valor.
En este mismo apartado, como parte de la metodología empleada, se señala el uso
de Sistemas de Información Geográfica (SIG) para la georreferenciación y elaboración
de cartografías temáticas de rutas, ferias, festivales y encuentros de cocina tradicional
y gastronomía en Michoacán y Oaxaca. Las cuales, además de señalar su ubicación
geográfica, facilitaron el diseño de una tipología en relación con las características
de los festivales, las ferias y los encuentros relativos a la difusión y consumo de la
gastronomía y cocina tradicional: principales organizadores-gestores, fechas en las que se llevan a cabo, públicos a los que van dirigidos, actividades que se realizan, tipos de alimentos que se promueven, etcétera.
Por último, se señala el número de eventos de este tipo, cuya concentración
en las ciudades capitales (Morelia y Oaxaca), a diferencia de otros municipios
y localidades de ambas entidades, las posiciona como los principales destinos
turísticos en el mercado interno e internacional. A partir de ello, se identifica la
construcción de categorías: festivales hegemónicos y periféricos, los cuales se aclaran en su momento.

- by Federico G. Zúñiga Bravo and +1
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- Festival Tourism, Food and Tourism, Food and Gastronomy Tourism, Cuisine, Gastronomy, Tourism

In 2017, David Ward-Perkins led a team of consultants to produce a set of case studies on successful food hubs around the world. The work was undertaken for VisitBritain and DEFRA (UK Department of Food and Rural Affairs), who commissioned the work to gain insights into best practice in the field of food and drink tourism product development. Six major cases were identified, including Catalonia, Melbourne, Tasmania, Nova Scotia and the Basque Country.

Considerando que el turismo resulta “cada vez más regulado por la lógica del mundo globalizado que, entre otros factores mediatiza por medio de la imagen, las culturas y la naturaleza transformándolas en mercadería” (Banducci Junior & Baretto, 2002: 39), se resolvió estudiar los suvenires, más específicamente los suvenires gastronómicos, con el objetivo de presentar la geo food como suvenir gastronómico revestido de simbolismo y cultura, y su relación con el turismo. De este modo, este capítulo presenta un estudio exploratorio basado en la revisión bibliográfica

- by Reubens Frost
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- Food and Tourism, Geotourism, Food Tourism, Culinary Tourism

In-depth introduction to edited volume, Edible Identities: Food as Cultural Heritage.

- by Michael Di Giovine
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- Globalization, Cultural Heritage, Anthropology of Food, Identity (Culture)

Podréis encontrar mi capitulo sobre "EL EFECTO TURÍSTICO DE LOS SELLOS UNESCO RELACIONADOS CON LA GASTRONOMÍA EN EL ESPACIO CULTURAL IBEROAMERICANO: PAISAJES CULTURALES, PATRIMONIO CULTURAL INMATERIAL Y CIUDADES CREATIVAS" en este libro GASTRONOMIA Y TURISMO. DESTINOS CON SAL Y PIMIENTA, coordinado por Juana Alejandrina Norrild .Primera edición: febrero 2017 ISBN 978-987-42-2496-5 .

- by Jordi Tresserras Juan and +4
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- Gastronomy, Unesco, Cultural Tourism, Food and Tourism

Limited attention has been given to the potential of intangible cultural heritage (ICH) in the role of tourism product, especially as regards gastronomy and culinary practices being one of the six UNWTO’s ICH categories. Gastronomy and culinary practices represent an important and irreplaceable part of a national cultural heritage and as such serve as an element of tourism destination differentiation. Building on the theoretical alignment between heritage tourism, food and culinary tourism and differentiation of tourism products this research examined tourist perception of ICH categories and tourist participation in workshops as ICH-based tourism products in order to determine which category is the most suitable for the potential use of ICH in creation of tourism products. Preliminary research (group interview) was carried out with experts in the field of tourism product creation, promotion and public relations from the Zagreb Tourist Board. Tourist perception of ICH was collected via face-to-face survey. On the basis of primary research and data analyses using descriptive statistics, the results indicate that among six different categories of ICH, tourists were the most familiar with the Croatian gastronomy and culinary practices, but showed the lack of knowledge regarding preparation of Croatian traditional food specialties. Furthermore, the majority of tourists would extend the stay in the destination in order to participate in the ICH- based tourism workshops. This research results demonstrate considerable significance of tourist’s interests towards ICH-based tourism products. However, the results indicate that ICH is not sufficiently employed in the creation of ICH-based tourism products as they hold large potential on tourism market. Limitation of this study is reflected in the fact that it was carried out in only one tourism destination in Croatia, the city of Zagreb. The possibilities of broader research perspective would include a research to be conducted on leisure tourists during summer months in the Croatian coastal tourism destinations.

- by Petra Barišić and +1
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- Food Science, Gastronomy, Cultural Heritage, Cultures and heritage tourism

Turystyka kulturowa to nie tylko zwiedzanie zabytków, muzeów, udział w festiwalach czy wydarzeniach sportowych. To także poznawanie stylu życia mieszkańców odwiedzanych regionów, ich codziennych obyczajów, spotkania z ludźmi w różnych sytuacjach: na ulicy, w sklepie, przy stole… Jedzenie w podróży przestało być li tylko dodatkiem do zwiedzania czy wypoczynku na plaży, stało się często celem samym w sobie. Dobra kuchnia niczym magnes przyciąga turystów poszukujących nowych doznań smakowych czy też zainteresowanych powrotem do tradycji. Podczas wakacji chcemy jeść nie tylko dobrze, ale także pięknie, przyjemnie, wyjątkowo. Chcemy poznawać inne kultury, ludzi i kraje poprzez ich oryginalne, egzotyczne smaki. Nic tak nie zbliża ludzi, jak smacznie i pachnąco zastawiony stół, przy którym godzinami można opowiadać, dyskutować, spierać się, śpiewać... A wracając z turystycznych wojaży chętnie kupujemy kulinarne pamiątki: alkohole, słodycze, wędliny, sery – specjały, które będą przypominać urlopowe przygody.
Znaczenie i rola usług gastronomicznych podczas podróży turystycznych nie ogranicza się więc tylko i wyłącznie do prostego zaspokojenie fizjologicznych potrzeb turystów. Coraz częściej kuchnia (gastronomia) staje się ważnym składnikiem pakietu turystycznego, znacząco podnoszącym jego atrakcyjność, dodatkowo podkreślającym wyjątkowość, elitarność i egzotykę wyjazdu. Jedzenie może być najprzyjemniejszą czynnością podczas wyjazdu, budując przy tym niepowtarzalne multisensoryczne doświadczenie wakacyjne turysty. Z drugiej strony mamy też wiele przykładów efektywnego wykorzystania dziedzictwa kulinarnego do promocji i budowania pozytywnego wizerunku obszaru (w przypadku wyrazistych kuchni regionalnych czy etnicznych), a także aktywizacji gospodarczej całego regionu (np. regiony winiarskie i enoturystyka).
Pojęcie „turystyki kulinarnej” (jako jednego ze sposobów interesowania się inną kulturą) po raz pierwszy do literatury naukowej wprowadziła M. Long w 1998 r. „Podróżowanie w celu poszukiwania i smakowania gotowych potraw i napojów” jest więc stosunkowo nowym zjawiskiem w światowej turystyce, ale zdążyło już dotrzeć do Polski. Na fali mody na kulinaria i zdrową żywność w ostatnich 10-15 latach obserwuje się ciągły wzrost zainteresowania podróżami inspirowanymi kulinariami. W całym kraju organizowane są liczne wydarzenia kulinarne (święta, festiwale gastronomiczne), powstają szlaki poświęcone produktom i kuchni regionalnej, przygotowywane są oferty touroperatorów dla smakoszy. Polacy coraz chętniej wyjeżdżają w świat, by poszukiwać nowych smaków, ale też i brać udział w warsztatach i szkołach gotowania.
Oddajemy dziś do rąk Czytelników publikację, która poświęcona jest fenomenowi turystyki kulinarnej. Zjawisko to starali się przeanalizować specjaliści różnych branż. Zebrane w tomie prace prezentują punkt widzenia ekonomistów, geografów, socjologów, antropologów, czy wreszcie specjalistów ds. żywienia człowieka. Dużą grupę artykułów stanowią opracowania o charakterze inwentaryzacyjnym, próbujące ukazać aktualne oblicze polskiego rynku podróży inspirowanych kulinariami, zarówno od strony popytowej, jak i podażowej. Interesujące są zwłaszcza studia nad różnymi formami wykorzystania naszego kulinarnego dziedzictwa do kreowania oferty turystycznej, w tym tzw. biroturystyki. Dopełnienie zbioru stanowią prace poświęcone wybranym zagadnieniom rozwoju turystyki kulinarnej poza granicami Polski.
Komentując zgłoszone przez Autorów artykuły, należy z pewną troską zauważyć, że stosunkowo niewiele z nich bazuje na podstawowych badaniach empirycznych. Wydaje się, że to wyzwanie nie zostało jeszcze w pełni podjęte przez świat nauki. Czas już chyba zakończyć etap wstępnego rozpoznawania problemu i przystąpić do głębszych analiz tego zjawiska.
Mamy nadzieję, że przygotowana monografia stanie się zaczątkiem szerszej dyskusji nad turystyką kulinarną w Polsce, w tym także zachętą i inspiracją do podjęcia badań naukowych, jak również oryginalnych przedsięwzięć praktycznych. Życzymy przyjemnej lektury!

- by Andrzej Stasiak
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- Tourism Studies, Cultural Tourism, Food and Tourism, Tourism

Tourism is a major part of the contemporary experience economy, in which food plays an important role. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, whenever the cultural interaction is taking place food and eating habits act as the mediator. The cultural exchange also increases possibility of culinary exchange; over the years it is proven again and again that a human being tries to accommodate his own eating habits and choices with the availability of the region and the specialties of those region and religion he is residing in. Comfort food is every human beings choice and right but when one settle away from his/her home or country it becomes difficult for them to adjust or acquire the eating habits of the native culture or people. Hence it always works in fever with the settlers that they try to store the necessary ingredients and find substitutes for other necessary but UN storable ingredients. Singapore is a developed but a manmade nation, it comprises of many cultures and many religions but native to same nation. Singapore

- by ijifr journal
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- Food and Tourism

The term 'gastrodiplomacy' can be described as the use of food and cuisine as tools of fabricating multicultural understanding, with the hopes of raising the nation's profile on the world stage while developing and improving its bilateral and multilateral relationships. As a fragment of Public Diplomacy, this concept of pleasing the global palate while enhancing the image of a country has been in use since the early 2000s. It is a growing field which has been delivering promising results towards building successful bilateral and multilateral relationships between countries while becoming top tourism destinations. As a country with a unique culinary fare, gastrodiplomacy is a concept that Sri Lanka can embed into its tourism strategy, especially considering the unexpected drop of the tourism economy that Sri Lanka has been experiencing due to the tragic Easter Sunday attacks. Sri Lanka has been attempting to build a cuisine-centric national brand for some time now with food festivals and food exhibitions aligned with the new restaurants opening at a rapid pace and a number of other initiatives, but it has not been a strategic one. Throughout this research, the author has been able to explore the theoretical distinctions of gastrodiplomacy while evaluating the strategies and tactics of building it into the context of Sri Lanka as a method of strengthening international relationships of the country.

- by Vishvi Vidanapathirana
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- Public Diplomacy, Diplomacy, Sri Lanka, Food and Tourism

Food is a necessary part of a trip, but it can also create a memorable experience. This study explores the relations between food experiences, place attachment, destination image, and revisit intention, as well as the moderating effects of food neophobia and food involvement. The study was conducted in Macau using a survey of 450 inbound tourists. Findings indicated that food experience has a significant correlation with place attachment and destination image. This study also found food neophobia has an important moderating effect on the relationship between food experience and place attachment. Food involvement moderated the relationship between food experience and destination image. These results indicate that positive food experiences can increase place attachment and destination image, but its impact is moderated by food-related personality traits.

- by Noel Scott
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- Food and Tourism, Memorable Tourism Experience

This paper conceptualizes place branding narratives that mobilize local food and contemporary gastronomic trends by revisiting the notion of terroir (taste of place) as a strategic marketing asset. In particular, it explores how rural tourism destinations with little or no gastronomic heritage exploit the discourses of New Nordic Food to create a distinct sense of place. Drawing on empirical illustration from Danish rural destinations, the paper argues that terroir can be reproduced and invented through manipulative rhetoric approaches. The paper contributes with a conceptual model identifying four ideal types of narrative strategies framing the terroir (accreditation, patrimonization, exotising and entreprising). Each strategy is conceived through a unique combination of place-specific (typicality) themes and market-specific ideologies. The paper concludes that the New Nordic Food movement has stimulated novel ways to articulate a typical taste of place that are embedded in transformational, rather than conservationist ideologies. It furthermore acknowledges the significance of new place branding agents in positioning rural destinations and local food along contemporary food cultures and market preferences.

This study attempts to identify the salient factors affecting tourist food consumption. By reviewing available studies in the hospitality and tourism literature and synthesising insights from food consumption and sociological research, five socio-cultural and psychological factors influencing tourist food consumption are identified: cultural/religious influences, socio-demographic factors, food-related personality traits, exposure effect/past experience, and motivational factors. The findings further suggest that the motivational factors can be categorised into five main dimensions: symbolic, obligatory, contrast, extension, and pleasure. Given the lack of research in examining tourist food consumption systematically, the multidisciplinary approach adopted in this study allows a comprehensive understanding of the phenomenon which forms the basis for further research and conceptual elaboration.

- by Listyani Hidayati
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- Marketing, Hospitality, Food and Tourism, Food Tourism

This paper analyses the transformation and redefinition of local identity in rural India from the perspective of heritage -more precisely food and gastronomy -and local rural tourism. As an identity marker of a geographic area and/or as a means of promoting farm products, gastronomy meets the specific needs of consumers, local producers and other actors in rural tourism. The paper considers the meaning of food from a theoretical perspective. The current interest in traditional food and cuisine is part of a general desire for authentic experiences. At the regional level, the dynamics of building up heritage consist in actualizing, adapting, and re-interpreting elements from the past, thus combining conservation and innovation. Local development can be seen as a process of territorial and heritage construction. Culinary heritage is a social construction and an important resource for local action. Varied, healthful, enticingly aromatic and abundantly flavorful, Indian food is fast becoming the world's most devoured ethnic cuisine. The unrivaled collection of Indian recipes span the spectrum of regional specialties The present paper elaborates the gastronomic journey which can be taken by a tourist on his visit to India.

- by Aparna Raj
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- Food and Tourism
- by Noel B. Salazar
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- Anthropology, Tourism Studies, Anthropology of Tourism, Social Anthropology

Con base en el estudio de diversos casos y con la participación de reconocidos especialistas, el libro analiza la importancia, el uso y el aprovechamiento del patrimonio gastronómico en el marco del programa gubernamental de los Pueblos Mágicos. El libro, en su edición impresa, no está disponible todavía en México, pero se puede conseguir, al igual que su versión electrónica, en diferentes portales con la posibilidad de leer las primeras páginas.

- by Andrés López Ojeda
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- Tourism Studies, Tourism Marketing, Gastronomy, Cultural Heritage

Eating is one of our most basic physiological needs even when we travel. For some tourists, food
is an important part of the journey, and gourmand travelers are especially aware of the benefits
of traditional food culture and local food. The world is divided into various gastronomic regions
where food, cuisine, and traditions of gastronomy vary between countries. Local food plays a
central role within the tourism experience. There is an increased interest in local food markets,
food festivals, and local food and drinks. These local products can improve the economic and
environmental sustainability of both the tourism industry and the rural host community. There are
262 Slow Cities in 30 countries in the world, and 17 of these Slow Cities are in Turkey. According
to the Cittaslow International Charter, Cittaslows are non-profit entities and their objectives are to
promote and spread the culture of good living through research, testing, and application of
solutions for the cities. Both Cittaslows and sustainable tourism have a similar aim of protecting
and developing the natural and cultural resource values of a region. As a destination with an
exciting culture, varied scenery, and long history, Turkey and its cuisine have long been a highlight
for foreign visitors. There are many traditional recipes on the Slow Cities route that offer authentic
Turkish hospitality. The restaurants on this route offer dishes to gourmand tourists made with the
local produce of farmers, fishermen, and other citizens engaged in agriculture. Gourmand tourists
will visit the cultural and natural resources of the cities, taste authentic dishes, learn eating and
drinking rituals, and experience the local food culture and traditions. They will want to hear the
stories of restaurant owners and chefs and to enjoy a dining experience with locals. As such,
research on gourmand tourism with a focus on local food as a tourist product could promote
economic development at the regional level for the Slow Cities route in Turkey. The production of
local food by farmers will improve the local economy and create new jobs for the local population
in Slow Cities. The aim of this paper is to analyze the Slow Cities route in Turkey as a gourmand
tourism destination. It primarily relies on qualitative research to understand the main features of
local food and tourism activities while taking care to consider how the protection of natural and
cultural resources is necessary for tourism development. A literature review and expert interviews
are used as a research methodology.

- by Alev DÜNDAR ARIKAN and +1
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- Tourism Studies, Gastronomy, Local food, Slow Travel

Welcome to this special issue of Journal of Consumer Ethics themed around Food and Ethical Consumption which has
been my pleasure to edit. Having studied food and ethical consumption for almost 30 years – covering issues related
to fairtrade food brands (Szmigin et al., 2007); farmers markets (McEachern et al., 2010), convenience and family
food consumption (Carrigan and Szmigin, 2006), sustainable tourist food consumption (Carrigan et al., 2017), and
most recently the role of generativity and family food sustainability (Athwal et al., 2018) – it is apparent that there is
signifcant interest and growing concern among researchers and campaigners about how we produce and consume
food, particularly in industrialised countries. Ideas about the ethics of food and consumption are contested, and ofen
controversial, but they are also important to everyone. What we eat shapes our physical and emotional selves, and
consumers or ‘citizens’ play multiple roles in our global food systems (Cura, 2017). Our food choices and understanding
of food systems emerge from a complex landscape that includes what constitutes ‘good food’, where it comes from, what
we should be eating, how to prepare and share it, and the politics of hunger, eating, getting, growing and wasting food
(Goodman et al., 2017; Paddock, 2017; Evans et al., 2017).

- by Journal of Consumer Ethics and +1
- •
- Business Ethics, Ethics, Ethical Consumption, Environmental Sustainability

Community-based tourism (CBT) offers both opportunities and challenges in the quest
for holistic community development. The evolution and development of CBT projects
can follow different trajectories. This conceptual paper’s main contribution is the
formulation of a comprehensive model of the development of CBT. The model
suggests that CBT projects can be initiated from within and outside the community by
the private, public and non-governmental sectors or a combination of these using a topdown
or bottom-up approach. It also posits that CBT projects can take a formal or
informal character depending on the conditions leading to their initiation. The paper
highlights the benefits and constraints to the scaling up or down of operations linked to
informality. It supports further research in analyzing the various aspects associated
with the shift from formality to the informality of CBT projects and vice versa

- by Oliver Mtapuri
- •
- Tourism Studies, Anthropology of Tourism, Tourism Marketing, Tourism Management

Under the Culinary Intangible Cultural Heritage (CICH) of tourist destinations, Slow Food’s principles are included, as they value a community’s “knowledge and skills” about its food production, preserving and promoting cultural identities and the environment. This study aims to present the value that visitors of the Lençóis Maranhenses National Park attribute to the traditional local cuisine and the possible consequences of this evaluation. With a descriptive and quantitative methodology, a research instrument was applied in January and July 2015, resulting in 360 valid questionnaires. The data analysis (through descriptive statistics, logistic regression and One-Way ANOVA) revealed a high value of appraisal for traditional local culinary for most of the related universe (about 70%). This group of visitors is willing to spend more and travel longer than other groups. All groups are willing to travel longer to enjoy tours with a focus on typical cuisine than on other attractions. However, their satisfaction with the local cuisine does not match the value given to the CICH, since what is offered does not figure amongst the preference of what visitors tasted or would like to taste (the villages’ delicacies). In conclusion, the management and promotion of typical culinary tourism products, focusing on the Slow Food movement, is feasible as the main quality aggregator for this destination, aiming to extend the stay of visitors, promote and preserve the CICH of the villages, which are under pressure to adapt to local restaurant competition.

- by Ronaldo Beleze and +1
- •
- Tourism Studies, Gastronomy, Destination Management, Intangible Cultural Heritage (Culture)

This study examines how food and drink-related practices mediate tourists' experiences in destinations. Adopting an interpretivist approach, and drawing on content analysis of travel blogs, the paper contributes to knowledge by demonstrating how the production and consumption of food and drink are used to negotiate feelings, memories and encounters in places. More specifically, we distinguish between three areas of practice: firstly, how situational control is established and articulated through familiarity with foods, but may also be challenged by exposure to disruptive consumption activities. Secondly, how sociability is performed and experienced, including through practices of 'Othering' that emerge through food and drink-centred encounters. Finally, how tourists construct new notions of home through eating and drinking routines. We argue that focusing on these areas helps to understand the intersections of food and drink-related practice and tourist experiences in and of place(s).

- by Peter Lugosi
- •
- Human Geography, Cultural Geography, Tourism Studies, Tourist Behavior

This paper provides a constructive critique of Corrine Cash's paper " Good governance and strong political will: Are they enough for transformation? " , published in volume 58 of Land Use Policy in 2016. By focusing on how intra-sector dynamics influence land use policies in conflicts revolving around urban sprawl, this paper aims to complement and, to some extent, widen the analytic lens deployed by Cash. The examination of the Spanish wine sector and its lack of zoning policies confirms Cash's argument about the need to go beyond discourses of 'good governance' and 'strong political will' to understand the dynamics underpinning real spatial processes. However, this exploration underscores the need to add layers of complexity to land use analyses, showing the relevance of intra-sector conflict and logics. In complicating any simplistic reduction of urban sprawl conflicts to rural–urban oppositions, the paper ultimately calls for a more dynamic and multiscalar planning theory to address complex governance issues.

- by Pablo Alonso González and +1
- •
- Cultural Studies, Political Economy, Foodways (Anthropology), Sociology of Food and Eating
- by Simão Oliveira
- •
- Management, Perception, Supply Chain Management, Supply Chain

To cite this article: Oliver Mtapuri & Andrea Giampiccoli (2013) Interrogating the role of the state and nonstate actors in community-based tourism ventures: toward a model for spreading the benefits to the wider community, South African... more

- by Oliver Mtapuri
- •
- Tourism Studies, Anthropology of Tourism, Tourism Marketing, Tourism Management

Community-based tourism (CBT) is a model of community development which places the community at the centre of that development. It attempts to harness the effort of communities through their empowerment for the benefit of the community. This article develops a Community-based Visitors Affinity Index (CBTVAI) based on perusal of extant literature in which only secondary was used in terms of research methodology. The key contribution of this article is the development of a CBTVAI which is an instrument useful to owners/managers of CBT entities in evaluating their CBT businesses from a visitor perspective. The index does not include all possible items because CBT ventures exist in different contexts with different requirements. This index merely provides sample items related various basic aspects linkedto the attractiveness of CBT to visitors. As such, the index represents a flexible framework which can continuously evolve and be reformulated based on specific needs of a CBT entity. The CBTVAI has some strengths and weaknesses. Some of its strengths include the provision a visitor perspective grounded in real life experience; a framework for profiling CBT ventures; a platform for receiving visitor feedback in the form of immediate " post-trip " feedback; and a tool for assessing broad visitor/customer (dis)satisfaction with CBT offerings. The weaknesses include: failing to take into account the visitor " s demographics and psychographics; ignores prices per item; places an extra burden on communities to undertake technical data analysis which skills could be deficient in communities.

- by Oliver Mtapuri and +1
- •
- Tourism Studies, Anthropology of Tourism, Tourism Marketing, Tourism Management

Part of Cornell Department of Architecture graduate student seminar Gastro•porn, a class-curated digital exhibition launched in May 2015. The full exhibition available online as funded and hosted by Cornell's College of Art, Architecture, and Planning (see the attached links to the entire exhibition as well as my essay where, in the latter, you will find links to the videos referenced in the article text available for download here).

This study explores the motivational factors and dimensions underlying tourists’ food consumption through a combined repertory grid method (RGM) and generalised Procrustes analysis (GPA) approach. By employing the RGM triadic elicitation technique, a total of 14 motivational factors was yielded (i.e., authentic experience, prestige, cultural knowledge, health concern, assurance, convenience, price and value, novelty, variety, familiarity, eating habit, sensory pleasure, social pleasure, and contextual pleasure). Content analysis and GPA results further categorised the factors into five dimensions (i.e., symbolic, obligatory, contrast, extension, and pleasure). Based on the findings, a conceptual framework was developed to illustrate how tourist food consumption can be differentiated into supporting consumer experience, peak touristic experience (contrast), peak touristic experience (symbolic) and “attractionised” experience.

- by Athena Mak and +1
- •
- Food and Tourism, Food Tourism, Food and Gastronomy Tourism, Tourism Food Consumption Behaviour

Guided food tours of Israeli Jews to Palestinian towns in Israel are increasing in popularity in recent years. Indeed, the relations between Jews and Palestinians in Israel are often negotiated through the plate, and such food tours allow these relationships to be examined by both local Palestinian hosts and their Israeli-Jewish guests. In this article, I argue that food tours in Palestinian towns in Israel allow Palestinian citizens of Israel to express controversial sociopolitical messages and discuss them with Israeli-Jewish participants thanks to the unique characteristics of food tourism: a multisensory experience for tourists that creates value for the destination and its residents. I demonstrate how the practice of exploring and blurring symbolic boundaries through these tours creates a space that facilitates the delivery of explicit and implicit messages regarding civil rights issues, and even highly explosive topics such as national identity. The innocuous and ostensibly apolitical nature of food allows Israeli-Jewish tourists to come to terms, at least to a certain extent, with messages that may contradict some of the significant Zionist-Jewish narratives. This article is based on ethnography conducted from 2015–17 in Kafr Qasim, a Palestinian town in Israel. I joined “Ramadan Nights” tours that sought to present the customs of the month of Ramadan, the ninth month of the Islamic calendar in which, according to religion, Muslims fast from morning until nightfall. I show how the tour facilitates the “digestion” of messages that many Israeli Jews would otherwise find hard to accept, such as the massacre of forty-nine dwellers of Kafr Qasim by the Israeli military in 1956. I conclude by discussing the use of food and hospitality as a means of creating intimacy and challenging power relations and their role in facilitating the digestion of difficult messages.

- by Azri Amram
- •
- Gastronomy, Israel Studies, Israel/Palestine, Palestine