Food for tourists?determinants of an image

Abstract

Eating is a physical necessity, but catering services and food image are also very important ingredients of cultural tourism. Food and tourism are increasingly being combined, e.g. in agri‐tourism, wine tours and the sale of food products as souvenirs. However, as this paper illustrates, the development and standards of food for tourists are not determined uniformly by tourism policies, but more significantly by national economic, agricultural and food policies. A comparison between Denmark and Italy illustrates core elements in food cultures. Particularly in Denmark, food production is a major economic activity, and the power of the agricultural and food processing industries has in many cases compromised the quality image. In Italy, on the other hand, food policies and traditions, which give a high priority to freshness, intrinsically allow consumers to stay in control of food to a much larger extent than in Denmark. In both countries, a concentration of tourists in space and time tends to result in a decline of food profile. The paper concludes that only residents are in a position to put a more permanent pressure on food suppliers, and only if they are given the appropriate instruments. Further improvement of the food heritage in both countries (but especially in Denmark) will have to include a reconsideration, and probably changes, in food policies in more global terms. Copyright © 2000 John Wiley & Sons, Ltd.

Networking and collaboration between tourism and agriculture: food tourism experiences along the National Tourist Routes of Norway

“…An exception is food and tourism policies studies, which appear to adopt a national approach (such as Everett & Slocum, 2013;Hjalager & Corigliano, 2000). Similarly, regarding wine tourism studies, many seem to concentrate on specific routes such as wine routes (Bruwer, 2003;Telfer, 2001aTelfer, , 2001b.…”

“…This type of initiative is important for food tourism development, although the main objective was not specifically tourism-focused. The primary interest of agriculture and food industries in food tourism is the contribution to an increased awareness of food production, food quality and standards (Hjalager & Corigliano, 2000). Hence, conflicting interests logically occur due to the various priorities and agendas.…”

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AbstractFood and culinary routes have been embraced by many destinations (Hjalager & Corigliano, 2000). However, these routes often include narrow geographical areas.

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Managing visitors’ dining and retail experiences in South African national parks

“…Recognizing that food experiences are not similar for all individuals, some studies focused on different segments, such as the elderly (Meyer & Conklin, 1998). In earlier studies, Spark, Wildman and Bowen (2000), Neild, Kozak and LeGrys (2000) as well as Hjalanger and Corigliano (2000) found that dining facilities such as restaurants were perceived as important to tourists' overall satisfaction with a destination, and as a significant dimension of the tourism product. However, besides serving excellent food, good service, the location of the restaurant, its decor and intangible aspects such as the ambience and atmosphere were reported to be important factors essential to enhance the dining experience.…”

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)

“…Gastronomi turizmine katılan turistler, özel ilgi turizmi kapsamında ele alınabileceği gibi kültür turizmi kapsamında da değerlendirilebilecektir (Hjalager ve Corigliano, 2000). Long'un (2004) bahsi geçen gastronomi turizmi tanımı zamanla, dar kapsamı nedeniyle eleştiri almış ve ardından kavramı açıklamaya yönelik yeni tanımlar türetilmeye başlamıştır.…”