Food, Gastronomy and Cultural Commons

The role of luxury gastronomy in culinary tourism: An ethnographic study of Michelin‐Starred restaurants in France

“…Thus, luxury gastronomy is a booming market and an integral part of both cultural and food tourism activities attracting not only business travelers and elites but also many tourists who discovered luxury cuisine through culinary programs on television (Andrieu & Batat, 2019; Batat, 2020). Then, they started to develop an interest in visiting destination according to the Michelin Guide ranking, which has increased tourist frequentation by 25% (Barrère, Bonnard, & Chossat, 2009), with its 14,000 Michelin‐starred restaurants in more than 30 countries (Michelin Guide, 2020). The Michelin Guide is then considered as a strong competitive advantage for both rural and urban destinations, which ca be used in marketing strategies to attract worldwide tourists who seek to live a unique luxury gastronomic experience offered by a renowned Michelin‐starred chef.…”

“…We also examine the forms of initiatives led by luxury restaurants that contribute to enhancing the attractiveness of the destination, retaining, and attracting domestic and international tourists. Although it is acknowledged that food tourism plays a major role in promoting a destination by emphasizing its local food and identity, prior research does not provide insights about the types of local food (e.g., popular, regional, traditional, luxury gastronomy) and their impact on destination branding, attractiveness, and image (Batat, 2020; Peng, Chen, & Hung, 2019; Barrère et al, 2014, 2009). This gap in the literature needs to be addressed because examining the role of different types of food experiences, whether they are regional or luxury in developing the attractiveness of a destination, may help improve the image of the tourism destination and implement effective marketing strategy actions.…”

“…Thus, our research supports Athwal et al's (2019) call for more research exploring the luxury service industry, especially luxury food restaurants to develop a better understanding of how luxury gastronomy can serve as a core differentiator within the field of culinary tourism and how does it contribute to enrich existing studies related to destination promotion in food tourism. In previous literature, Barrère et al (2009) concur that luxury gastronomy is an attractive activity for luxury tourism and several market actors (e.g., chefs, luxury groups, public, and local actors) can be interested in the promotion of luxury gastronomy since it generates positive effects on the destination image, and thus enhances its attractiveness among domestic and international tourists.…”

Food As a Collective Heritage Brand in the Era of Globalization

“…While the CSICH allows for the public dissemination of decisions made within a given meeting, the examination of candidates in Mexico for the proclamation of the Masterpieces program was conducted in private meetings; the decisions of which have not to date been made public. 7 Barrère, Bonnard, and Chossat 2012;Csergo 2016a. brought together by the French Ministry of Culture and Communication in Vitré, France, expressed the view that the inclusion of certain food practices on the ICH lists should be permitted under the following conditions: (1) that they not be isolated practices but part of a process, from production to consumption and (2) that they intersect with the five cultural "domains" listed in Article 2 of the CSICH. 9 This second condition is, perhaps, less relevant in that the cultural domains listed in the CSICH are but examples.…”

Copyright for Culinary Creations: A Seven Course Tasting Menu With Accompanying Wines

“…Even in respect of dishes that could be considered 'original expressions', it appears that in practice chefs -even very reputed ones 193 -do not treat them as their exclusive property and concede their public domain origin. It seems widely -albeit not unanimously -accepted that recipes and dishes constitute cultural heritage assets which do not belong to any identified craftsman but to the people who have made up the gastronomic profession for many years 194 . Chefs seem to endorse the idea about sharing and hospitality which is in conflict with the idea of exclusive ownership of dishes, as long as they are given credit and are acknowledged in some way 195 .…”