Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism

Abstract

The relationships between tourism and agriculture have traditionally been studied due to the positive impacts they can potentially have on the development of rural economies. This research puts forward a new interpretation of the cooperation between these two sectors, involving culinary tourism as a key factor. An empirical study was carried out and 720 tourists were interviewed while visiting the city of Cáceres, Extremadura, in south-western Spain. Results show that (i) food and traditional gastronomy are the main motivators of modern tourists, (ii) their income level is above average, (iii) tourists who travel with a culinary motivation are more likely to consume, in their daily diet, traditional products from the visited destination, generating positive impacts to the destination over the long term. The paper reaches significant conclusions on the management and marketing of destinations and the development of traditional rural economies.

Application of Fuzzy Delphi Technique Approach in Sustainable Inheritance of Rural Cooking Techniques and Innovative Business Strategies Modeling

“…Nevertheless, with the changing socio-economic landscape and the development of new types of markets, the agricultural unit of the Taiwan government has provided interventions by scholars and guidance organizations to guide the management of local farmers' organizations, promote the transformation of rural local organizations, and provide diverse development. For example, research by Jiménez-Beltrán et al [12], Rinaldi [13], Chaichana et al [25], and Di-Clemente et al [22] demonstrated that the processing of raw agricultural foods into products with commodity value and the transformation of production-oriented farms into sightseeing-oriented leisure farms, among other strategies, could attract foreign consumers, bolstering the rural local economy and creating rural innovation development.…”

“…Delicacies and the enjoyment of delicious food are also important factors for local brand promotion [20,21]. Research on agriculture and tourism by Di-Clemente et al [22] revealed that food and traditional cooking are the main driving forces of modern tourists. Kim, Eves, and Scarles [23] considered local food tasting to be an opportunity for consumers to meet and communicate with family and friends, thereby building personal relationships or strengthening family connections.…”

Tourism Components Analysis and Sustainable Rural Tourism Development Planning Based on Culture and Agriculture in Indonesia (Case Study: Cimande Village)

“…Cimande Village plantation products including Slebor snakefruit and aloe vera, will be very interesting if developed into various attractions such as educational tours and tourist activities. Developing a variety of local-based specialties will be an effective strategy for rural tourism (Di-Clemente et al, 2020;Soeswoyo et al, 2021).…”

Unfolding the Impacts of a Prolonged COVID-19 Pandemic on the Sustainability of Culinary Tourism: Some Insights from Micro and Small Street Food Vendors

“…Food has always been an integral part of the tourism experience. For some tourists, food could even become the primary motivation to visit a destination [1,2] and to relish the culinary experience [3]. The culinary tourism phenomenon generates many socio-economic benefits, and one of them is to open opportunities for street food vendors to strengthen, enrich and differentiate what a destination could offer [4].…”