Culinary Tourism Supply Chains: A Preliminary Examination

Abstract

This article begins by defining culinary tourism as any tourism experience in which one learns about, appreciates, or consumes branded local culinary resources. The centrality of local ingredients and culinary resources to the culinary tourism experience means that an understanding of the issues and structures associated with accessing those resources can contribute to a deeper understanding of culinary tourism as a product and its linkages to other sectors of the economy. Supply chain theory is introduced and its relevance to culinary tourism discussed. A preliminary description of the supply chains for three culinary tourism products—farmers' markets, festivals, and restaurants—are identified on the basis of semistructured discussions with representatives from the three product sectors in Ontario, Canada. Key issues faced by producers in each sector are also described. The article concludes with recommendations for further research.

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain

“…Therefore it is a kind of tourism that connects travel, leisure, and food (Boniface, 2003;Smith & Xiao, 2008) and provides travelers with memorable experiences (Hashimoto & Telfer, 2006;Okumus, Kock, Scantbury, & Okumus, 2013).…”

Gastronomi Turizmi Alanyazının Gelişimi: Journal of Tourism and Gastronomy Studies Dergisinde Yayımlanan Makaleler Üzerine Bir İnceleme (Development of The Gastronomy Tourism Literature: A Research on Journal of Tourism and Gastronomy Studies s Articles)

“…There are four types of gastronomic tourism resources (Smith and Xiao, 2008): facilities (buildings, land, and roots), activities (consumption types, gastronomic tours, and trainings), events (consumer shows, festivals) and organizations (associations). The fact that a destination has the resources to supply it is not a reliable criterion for its development in terms of gastronomic tourism alone.…”

“…In addition, it has been the subject of studies to go beyond just the definition, and some problems have been sought in related works. For example, after the work of Coveney and Santich (1997), Smith and Xiao (2008) also worked to solve the problems in the supply chain and in this way they tried to solve the problems that stakeholders have in the food production and distribution methods.…”

“…Long'un (2004) bahsi geçen gastronomi turizmi tanımı zamanla, dar kapsamı nedeniyle eleştiri almış ve ardından kavramı açıklamaya yönelik yeni tanımlar türetilmeye başlamıştır. Smith ve Xiao (2008) gastronomi turizmini motivasyon temelinde tanımlamış ve seyahat kadar yeme-içme ile ilgili özel ilgilerin de motivasyonuyla destinasyon tercihi yapıldığını, ancak bu seçimde önceliğin illa ki yeme-içme ilgisi olamayabileceğini belirtmiştir. Benzer şekilde Quan ve Wang (2004) da turistlerin seyahatlerinde yiyecek içeceğin hem ana çekim unsuru hem de ikincil destek unsur olabileceğini hatta günlük rutinin bir parçası olarak da tercih edilip tüketilebileceğini savunmaktadır.…”

Research on Evaluation Indicator System for Distribution Channel of Tourism Destination

“…Smith & Xiao suggested that tourism distribution channels could be regarded as different presentation of tourism supply chain for invisibility and complexity of tourism products [6]. Pearce, from view of tourists, adopted field research method to study distribution channels met by tourists in Rotorua and Wellington of New Zealand, which provided a new perspective for improvement of tourism distribution channels [7].…”