Food Tourism Reviewed Using the Paradigm Funnel Approach

Lee, Kuan-Huei; Scott, Noel

doi:10.1080/15428052.2014.952480

Cited by 67 publications

(53 citation statements)

References 83 publications

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“…This implies that this type of tourism, in addition to being closely related to rural tourism, also has a significant cultural component, consistent with the conclusion of Ruiz Guerra (2010), given that, in addition, the geographical area under study, as we noted above, is located near three World Heritage cities. Therefore, we consider it important to strengthen the cultural aspect of olive oil as a tourist experience, as occurs with gastronomic tourism and its relationship to culture (Lee & Scott, 2015). An association has been detected between the age and the shopping area (Pearson's Chi-square coefficient = 38.979; p = 0.007) and between the country of origin and the hospitality (Pearson's Chi-square coefficient = 119.070; p = 0.000).…”

Section: Results Of the Research And Discussionmentioning

confidence: 99%

“…It is also a key element in the Mediterranean Diet, declared Intangible Heritage of Humanity by UNESCO in 2010, due to, among other reasons, how it is preserved, transformed, cooked, shared and consumed, and where olive oil is a key element. It also implies an essential aspect in gastronomy, understood as a cultural component that differentiates ethnic groups and nationalities (Alonso and Krajsic, 2013) and it can be identified as food heritage and can benefit from the importance acquired by gastronomy in relation to tourism (Henderson, 2009;Lee Scott, 2015). Therefore, olive oil is not only a food product, it also has other features that exert their influence on other areas of society and knowledge such as culture, health, ecology, economy and tourism (Ruiz Guerra, 2010).…”

Section: Introductionmentioning

confidence: 99%

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An exploratory study of olive tourism consumers

López‐Guzmán¹,

Morales²,

Cuadra³

et al. 2016

Tour. hosp. manag.

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The Purpose -The production of olive oil is one of the most important agricultural activities in Mediterranean countries. As such, and given the importance of wine and food tourism in recent years, there is a potential commitment to the development of olive tourism. Design -This paper aims to analyse the kind of the tourist for whom one of the reasons for travelling to a certain destination is to get to know the production of olive oil. Methodology -The methodology for conducting this research was based on fieldwork to learn about different aspects of tourists interested in learning about olive oil production. Approach -In this paper we present the results of fieldwork in Andalusia (Spain), the most important olive oil producing area in the world, to understand the relationship between olive oil and tourism. This paper also tries to create a profile of this kind of tourist. Findings -The results show the significant judgement that respondent tourists make of this agricultural activity, their satisfaction with the experience and also their relationship with rural activities and culture. Originality of the research -This paper is one of the first studies to be carried out in an important destination for olive tourism in Europe.

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Section: Results Of the Research And Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An exploratory study of olive tourism consumers

López‐Guzmán¹,

Morales²,

Cuadra³

et al. 2016

Tour. hosp. manag.

View full text Add to dashboard Cite

show abstract

“…Food tourism studies have emerged in recent decades, focusing on food destination, food tourists and hygiene issues, using both qualitative and quantitative analyses [1]. Gastronomic tourists experience a complete sensory experience, especially in terms of flavor, suggesting, according to Cohen and Avieli [2], that through food, tourists receive a greater engagement with the environment where the visit takes place, far from the role of simple observer traditionally associated with tourist visits.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Relationship between Tourism and Food Culture

2016

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Abstract:In recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on gastronomic tourism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Córdoba, Spain. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their gastronomic menus major typical culinary products of the city using the concept of tapas, i.e., the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy component of the gastronomy represents the main dimension. Based on the detected dimensions, three types of international visitors are established (healthy-cultural tourist, cultural tourist and generic tourist) which are considered valid and useful for segmenting the market. This highlights the importance given to gastronomy by tourists as part of the cultural identity of a place and the satisfaction achieved through the gastronomy of the city of Córdoba.

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“…According to Du Rand and Heath [79], governments, researchers and industry have explicitly recognized a strong relationship between food culture and tourism only since the mid-1990s, whereas the number of studies on marketing food to tourists has increased considerably since 2006 [63]. Food tourism has gradually been recognized as a potential competitive advantage and a core element in destination branding.…”

Section: Food Tourismmentioning

confidence: 99%

“…A creative food economy might support sustainable place development by forging synergistic relationships between agriculture (primary sector) and the experience economy (tertiary sector), both of which are linked with and contribute to a vibrant creative economy (cultural sector) [62]. In this relationship, a place-based place branding strategy might play a pivotal role [63]. Thus, place branding may represent a crucial strategy for national and regional governments [64] both to coordinate and align messages directed at major target groups and to increase competitive place identity [65].…”

Section: Local Resources and Actors For Place Branding Based On Fandgmentioning

confidence: 99%

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

Rinaldi

2017

Sustainability

139

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Food and gastronomy (F&G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places' attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G's potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).

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Food Tourism Reviewed Using the Paradigm Funnel Approach

Cited by 67 publications

References 83 publications

An exploratory study of olive tourism consumers

An exploratory study of olive tourism consumers

Analysis of the Relationship between Tourism and Food Culture

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

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