Food tourism reviewed

Abstract

Purpose -The purpose of this paper is to review the contribution of food to tourism with particular reference to the importance of food tourism and the factors which are critical to its success, highlighting topics for future research. Design/methodology/approach -Findings are based on analysis of academic and practitioner materials in the public domain collected from a range of print and electronic sources. Findings -Food is the subject of various types of tourism product and is a common theme in marketing, by businesses and destination authorities. Tourism in which food plays a primary or supporting role is already popular and has good prospects, but there are also challenges for the food and tourism industries to overcome, which vary with location. Practical implications -Opportunities are suggested as well as some of the problems to be resolved by suppliers and marketers if the potential of food tourism is to be fully exploited. Originality/value -The paper is a reassessment of the significance of food tourism as a product and market and a reminder of possible pitfalls regarding its successful sales and marketing.

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

“…To ensure that the main issues related to each research area were included, this study draws from systematic literature reviews in each field (e.g., Bazzani and Canavari [14], on alternative food networks and short food supply chains; Vuignier [15], on place marketing and place branding; Berg and Sevón [16], on food in place branding; and Henderson [17], for a review on food tourism). Based on these systematic literature reviews, the main elements that define each research stream have been identified, and relevant articles examining such topics have been retrieved from the reference lists.…”

“…Moreover, using local culture and produce may contribute to developing a "sense of place", making the destination more distinctive and attractive because local food and drinks allow places to capitalize on their assets to both benefit the local economy [60] and contribute to unique visitation experiences [41]. A unique sense of place is fostered by a clearly defined gastronomic identity and heritage, serving the differentiation and the rejuvenation processes alike [17].…”

“…Ultimately, these changes are a tool for rural development [17]. In this context, valorisation of place through food is tied to the local community, territory and economy [45].…”

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

“…Regarding the second aspect, Henderson (2009) indicates that the retail and dining facilities (shops and restaurant/take-away facilities) at a destination are a core tourism product; consequently, food and drink outlets may be designed principally for tourists or depend heavily on them (as in the case of SANParks). Restaurants and takeaway facilities are generally assumed to be in the business of selling food only (Yüksel & Yüksel, 2002).…”

“…Eating is a form of tourist activity that gratifies all five senses (Chang et al, 2011;Kivela & Crotts, 2006;Loyd et al, 2011) and spending on food may constitute up to onethird of the total tourist expenditure (Boyne, Williams & Hall, 2002;Hall & Sharples, 2003;Telfer & Wall, 2000), thus comprising a significant proportion of tourism revenue (Mak, Lumbers & Eves, 2012). Food in an assortment of forms and enhancements is therefore an important tourist attraction and is central to the visitor experience (Ab Karim & Geng-Qing Chi, 2010;Henderson, 2009). The centrality of dining in the travel experience is manifested, not merely in its basic function as sustenance, but also in its various forms of benefits that augment the overall travel experience (Chang et al, 2011:307).…”