Food in tourism

Cohen, Erik; Avieli, Nir

doi:10.1016/j.annals.2004.02.003

Cited by 826 publications

(189 citation statements)

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“…But, it is also the closing act of a millenary anthropological and sociological practice. Meals have long served as events for the reproduction and reinforcement of social relations and social status (Cohen & Avieli, 2004). But, the act of eating is today elevated to much higher levels than the social, necessary or mundane.…”

Section: Tasty Offeringsmentioning

confidence: 99%

“…Perhaps in contrast to earlier decades, many contemporary tourists seem especially keen and adventurous enough to locate and sample local fare; part of a growing appreciation of "experiential consumption" in tourism (Holbrook & Hirschman, 1982). They are also willing to support and participate in a democratisation of food traditions, indulging in food (and drink) items and recipes that purport such humble and common origins that inspire authenticity and popularity (Cohen & Avieli, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Feeding the Rural Tourism Strategy? Food and Notions of Place and Identity

Baldacchino

2015

Scandinavian Journal of Hospitality and Tourism

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The humble rural cuisine has now been thrust at the forefront of economic development strategies. This conceptual paper is a contribution to a growing critical awareness of the operations of the food industry and helps to foster a critical understanding of how, if at all, local food and its associated culture can help sustain rural tourism particularly and rural communities generally. It is inspired by literature about the international political economy of food and the many experiences of local food development, and is aware of the contrast between the structure of the industry and the hopes associated with its practice on the ground. The paper thus argues that, beyond the glamour and hype, there are those who gain, as well as those who lose, from the current food fad. While it explains the causes of the contemporary craze with food, the paper also interrogates the naïve expectations often placed in food as a motor of rural development, and as the panacea for struggling rural communities. The empirical data on which this chapter is based are drawn from 18 short chapters explaining the history of various "traditional dishes" from the islands of the broad North Atlantic that feature in a recent food publication.

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Section: Tasty Offeringsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Feeding the Rural Tourism Strategy? Food and Notions of Place and Identity

Baldacchino

2015

Scandinavian Journal of Hospitality and Tourism

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“…Food is becoming one of the most important attractions as tourists' seeknewand authentic experiences and alternative forms of tourism (Boyne et al, 2003;Crouch&Ritchie, 1999;Hjalager&Richards, 2002;Selwood, 2003;DuRand & Heath, 2006). Several authors have underlined that food and wine are the expression of place and how it is used to market a destination (Cohen & Avieli, 2004;Hall & S harples, 2003;Handszuh, 2000;Hjalager & Richards, 2002;Long, 2003;Richards, 2002;Wolf, 2002;DuRand & Heath, 2006).…”

Section: Literature Reviewmentioning

confidence: 99%

Cuisine in Destination Marketing: How Delicious is Your Destination

Yaylı¹,

Şahbaz²,

Yüksel³

et al. 2017

jotags

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Destination marketing, one of the components of destination competitiveness and sustainability, provides opportunities to achieve and ensure destination competitiveness. In this way, cuisine is considered as a reflection of the culture of a country and its people. As a result, there are a great many ways whereby the product is offered as an attraction and a proper marketing tool in a destination. Cuisine can be regarded as a sort of niche or alternative tourism. Because it supplies destination experience, it has been included in travel and tourism business as a new or supportive sector recently. In this study, it is essential to achieve three aims. The first of them is to determine what the tourist's criteria o f destination choice are. ' The second aim of the paper is to determine tourists' perceptions on Ankara, Turkey, especially in relation to destination choice criteria. The third one is to examine the relationship between general consideration and the perception of the tourist about the criteria of destination choice. To evaluate some famous cuisines and restaurant types is aimed as well. In the direction of the aims in the study, a questionnaire form was prepared and applied for tourists. The stage of data collection in the research was carried out during June-August period in 2012. The collected data were analyzed by means of ANOVA. It was found out that the culinary features have had effects on the decision of tourist's destination choice. Additionally, results have revealed that there is a difference between general consideration and the perception on Ankara regarding the criteria of destination choice. It is seen that national and local cuisines are important components in the criteria of destination ch oice as well.

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“…Introduction to the Special Issue "Food" or alternatively "gastronomic" or "culinary tourism" and such subcategories as "wine tourism" are also well-established as an activity in cultural tourism, and began to be seriously debated in several well-known contributions in tourism studies in the early 2000s, primarily authored by Western scholars (see, for example, Cohen and Avieli 2004;Hall et al 2003;Hjalager and Richards 2002;Long 2004). However, the promotion of food tourism in certain destinations in Asia is relatively new.…”

Section: Summary Of Papersmentioning

confidence: 99%

Introduction to the Special Issue: Emerging Tourisms and Tourism Studies in Southeast Asia

King¹

2017

AJTR

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Abstract:The field of tourism studies is now addressing a range of issues which in part stem from the problems engendered by multi-disciplinary approaches and from the post-modernist, post-colonialist, post-structuralist criticisms that its priorities and concepts have been determined by a Western-centric (Euro-American) view of tourism. This introduction provides an overview of papers on a range of tourisms: disaster, halal/Islamic, culinary/gastronomic, luxury, and Royal-sponsored community-based tourism. From this comparative perspective, it is suggested that we engage critically with binary modes of thinking which have sought to distinguish between the West (Euro-American/Occidental), and the East or Orient, and between Western-centred and Eastern-centred perspectives, and between insiders and outsiders. The issue of "emerging tourisms" on which most of the papers in this special issue focus only serves to complicate these matters. How do studies of tourism accommodate novel tourisms? Do we view them as simply variations on a theme to be addressed within existing conceptual frameworks? Is a "mobilities" or an "encounters" approach sufficiently robust and viable to handle apparent touristic innovations and differences? In an Asian and Southeast Asian context does the issue of emerging tourisms require us to re-engage with debates about Orientalism and Western academic hegemony? Keywords: emerging tourisms, multi-disciplinarity, binaries, Orientalism, Occidentalism IntroductionThe papers in this special issue emerged from two research-focused gatherings organized by the Center for Asian Tourism Research and the Research Administration Center at Chiang Mai University. Five of the papers were delivered at the International Conference on "Emerging Tourism in the Changing World" on 12-13 November 2016, and the remaining two contributions were presented and discussed at the International Seminar on "Tourism in Asia: Change and Diversity" on 16-17 February 2017. It has been difficult to determine unified and coherent themes for discussion in the wide range of papers offered but it seems that an introductory deliberation on the

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Food in tourism

Cited by 826 publications

References 14 publications

Feeding the Rural Tourism Strategy? Food and Notions of Place and Identity

Feeding the Rural Tourism Strategy? Food and Notions of Place and Identity

Cuisine in Destination Marketing: How Delicious is Your Destination

Introduction to the Special Issue: Emerging Tourisms and Tourism Studies in Southeast Asia

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