Culinary Tourism as a Tool for Regional Re-equilibrium

Abstract

This paper is the result of research undertaken into the relationship between quality agriculture and wine-and-food tourism on the Apennines of central and southern Italy. Food is not merely a source of nourishment: depending on production methods, food can also become a cultural reference point, an element of regional development and a tourist resource. This occurs with olocalo food, representing a model of production and consumption which suggests a strong link with the region in which the food is produced. In the marginal mountainous regions of central Italy, there is an important productive segment involving motivated and innovative entrepreneurs, regardless of the public sector that is not always up to the situation. Tourism linked to quality agriculture has not only proved to be an economic lever but a form of protection of a territory that is fragile and at risk; it is a sort of contemporary sustainable development. The process is at the initial phases and in need of public support according to a bottom-up approach

Turismo culinario y patrimonio histórico: La ruta de la sal prehispánica en Zapotitlán Salinas, Mexico

“…Inicialmente, la estrategia obedeció a la premisa de generar opciones de diversificación productiva para la población de Zapotitlán como mecanismo de valorización de los recursos locales y una estrategia de desarrollo local (Montanari & Staniscia, 2009;Costello & Smith, 2009;Voth, 2010). Justamente, la [79] multifuncionalidad del territorio fue el elemento clave para la inserción del turismo culinario, ya que los actores locales vislumbraron nuevas posibilidades productivas más allá de las que tradicionalmente venían desarrollando.…”

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

“…According to this view, globalization does not necessarily produce only homogenization; it may also support an impetus for transforming the nature and meaning of the local. Montanari and Staniscia [81] emphasized that the excesses of globalization and negative consequences to human health generated by highly industrialized mass agriculture have contributed to the reterritorialization of food. Reconstructing and reinventing food cultures and identities is of paramount importance in gastronomic product development [80] and may support the achievement of competitive advantage [82] (p. 19), which "is created and sustained through a highly localized process".…”

“…Local agricultural production contributes to the reintroduction and maintenance of local identity and culture as well as to the reinforcement of community pride and the recovery of local identity and culture [81]. Using local food and drinks allows regions the opportunity "to incorporate cultural distinctiveness within economic development" [41] (p. 71).…”

“…This concept may be referred to as "touristic terroir". Montanari and Staniscia [81] stress that the landscape dimension is essential to understanding relationships between quality food and tourism because the quality of food stems greatly from the quality of its "terroir". Indeed, food is considered both a reflection of the culture of a place and an expression of a society and its people [79].…”

“…The quality of food stems greatly from the quality of its "terroir", which contributes to increasing place attractiveness [81].…”