A reconceptualization of gastronomy as relational and reflexive

Abstract

Citation: Kesimoğlu, A. (2015). A reconceptualization of gastronomy as relational and reflexive. Hospitality & Society, 5(1), pp. 71-92. doi: 10.1386/hosp.5.1.71_1 This is the accepted version of the paper.This version of the publication may differ from the final published version. Please use the original paper for citations. Permanent 2 A reconceptualization of gastronomy as relational and reflexive Ayşegül Kesimoğlu, City University London AbstractThis article focuses on the increasing fashionableness of gastronomic forms: their 'symbolic enhancement', and the ensuing incorporation of their forms into tourism, policy, destination management and marketing. The symbolic (although also material) enhancement of gastronomy may also lead to its objectification rather than acknowledging that gastronomy is an abstraction, and something that is negotiated constantly amongst the members of a society. Unfortunately, the inadvertent consequence of some studies focusing on the promotion and management of gastronomy, with respect to tourism and destination management, has been the formalization of such a normative approach with a tendency to link gastronomy with the wider debates on heritage. This article proposes a different way of looking at gastronomy: one in which gastronomy is relational, reflexive and negotiable -not fixed. This is a multi-disciplinary approach that draws on sociological and cultural studies of tourism, gastronomy, identity, reflexivity and consumption.Keywords culture destination management gastronomy gastronomic tourism heritage tourism identity reflexivity

Gastronomic tourism

“…On the other hand, gastronomy can also contribute to the 'aestheticisation' of rural areas through food preparation and consumption processes in restaurants (Miele and Murdoch 2002). Moreover, from the destination marketers' point of view, local food and tradition help shape a destination identity and differentiate it from the competitors, as well as giving the local communities a sense of pride (Lin 2009;Kesimoğlu 2015).…”

Attributes of the Blumenau (Brazil) brand from the residents’ perspective, and its influence on the decision to stay in the destination

“…Chen & Bai, 2015); the value of gastronomy in tourism destination management (Kesimoğlu, 2015); brand performance over time, in terms of measures of effectiveness of past marketing communications as well as indicators of future performance (Pike, 2015).…”

O papel do festival gastronômico de Taquaruçu na definição da gastronomia de Tocantins/TO

“…3set.dez. 2016 issn: 1983-7151 tecnologias de comunicação e meios de intercâmbio (blogs, sites de avaliação, aplicativos de smartphones) conferem à gastronomia visibilidade e importância (Kesimoglu, 2015).…”

“…Convenientemente valorizada como um atração, essa herança culinária diferencia o destino e o potencializa frente aos concorrentes, fator que tem motivado a ampliação dos estudos sobre turismo gastronômico, a ponto de se estabelecerem conexões entre produtos alimentares e destinos turísticos (Kesimoglu, 2015).…”

“…A associação da gastronomia à tradição e ao patrimônio tem sido o aporte das estratégias dos destinos turísticos (Kesimoglu, 2015). Com o intuito de 1 O presente artigo é resultado da dissertação intitulada "Da criação do Estado de Tocantins à invenção de sua gastronomia", defendida na Universidade Anhembi Morumbi em 2014.…”