Recent Developments in Research and Future Directions of Culinary Tourism: A Review

Su, Ching-Shu; Horng, Jeou‐Shyan

doi:10.5772/38142

Cited by 15 publications

(7 citation statements)

References 48 publications

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“…‘A local culture’s own unique cuisine embodies and expresses its character, and may become famous as an international brand … ever more important in furthering the differentiation and promotion of specific tourist destinations’ (Horng and Tsai, 2010: 74). Food tourism has the advantage that a ‘destination’s gastronomy (is) usually available year-round, any time of day and in any weather’ (Su and Horng, 2012).…”

Section: Introduction: Food Experiences and Tourismmentioning

confidence: 99%

Tourists infiltrating authentic domestic space at Balinese home cooking schools

Bell

2014

Tourist Studies

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Section: Introduction: Food Experiences and Tourismmentioning

confidence: 99%

Tourists infiltrating authentic domestic space at Balinese home cooking schools

Bell

2014

Tourist Studies

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“…Su, J.S. Horng [10]. The specificity of the gastronomic tourism development in Russia and its regions is considered in the works of such scientists as Yu.M.…”

Section: Discussionmentioning

confidence: 99%

Gastronomic Tourism as a Resource for Managing the Hospitality of the North Caucasus Territory

Yezhova¹,

Dvoenko²,

Omarova³

2022

Proceedings of the International Scientific and Practical Conference Strategy of Development of Regional Ecosystems “Education-

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The study is devoted to identifying the resource potential of gastronomic tourism as a tool for managing the hospitality of the North Caucasus territory and promoting tourist destinations in the region. The objectives of the study were to consider the phenomenon of gastronomic tourism in terms of the territory geocultural branding. The article presents a systematic analysis of scientific research devoted to the problem of gastronomic tourism as a resource for managing the hospitality of the territory. The structural-system approach, functional analysis, activity approach and other methods are the methodological basis of the research. Scientific novelty is determined by identifying the specifics of gastronomic tourism in the North Caucasus. It is determined that according to the type of the tourist destination, gastronomic tours can be both a rural tour and a city tour; according to the target setting, it can be a cultural, educational, health-related tour, ecotours, etc. In practice, in the North Caucasian Federal District, combined tours that combine all the above-mentioned features are often offered. A gastronomic monotour is defined by the authors of the study as a special type of tours associated with visiting production (or cultivation) facilities and tasting one type of product (wine, beer, cheese, melons and gourds, etc.). The analysis of practices demonstrating effective event marketing in the field of gastronomic tourism in the North Caucasus is of practical value. The authors of the study come to the conclusion that a common communicative failure in the field of Russian culinary tourism is the practice of highlighting only one or several national dishes of a particular cuisine, while the fact that a unique characteristic of Russian culinary identity is, first of all, the variety of cuisines of the peoples inhabiting the country territory is not taken into account. In the conclusion of the article, the criteria of efficiency and prospects for the development of gastronomic tourism as a tool for managing the hospitality of the North Caucasus territory are determined.

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“…Thus harnessing the "story of food" by connecting local cuisine to cultural and historical contexts is an important consideration in destination marketing strategies. As proposed by Su and Horng, (2012), infusing culture and reducing impediments to experiencing local cuisine has been seen as critical in the drafting of many destination marketing strategies. In addition, using consistent and authentic images of local foods and cuisine appears important.…”

Section: Literature Reviewmentioning

confidence: 99%

Utilising Local Cuisine to Market Malaysia as a Tourist Destination

Jalis

Che

Markwell

2014

Procedia - Social and Behavioral Sciences

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Travelling to a tourism destination can be made more exciting by experiencing the local cuisine. The variety of cooking methods and colourful ingredients blend together in a hot wok to create signature dishes of particular cuisines. Nevertheless, a cuisine needs to be clearly defined by definite individual characteristics so it is recognised. The primary objective of this study is to understand how Malaysian cuisine is used in marketing Malaysia as a tourist destination. Content analysis is used on selected Malaysian cuisine promotional materials such as brochures, travel guides, and webpages to extract relevant data. Results show that "close-up meal" had the highest image count from among the eight categories identified. As for text, ten categories were identified. "Creating desire" topped the list, followed by "sensory appeal". The Malaysian Government is particular in the details selected for images of and narrative on the local cuisine. As a result, the marketing collateral could provide excitement and help tourists to anticipate the type of food experience that they can find when travelling in Malaysia. Additionally, it could hel p understanding what Malaysian cuisine is and develop the brand image.

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Recent Developments in Research and Future Directions of Culinary Tourism: A Review

Cited by 15 publications

References 48 publications

Tourists infiltrating authentic domestic space at Balinese home cooking schools

Tourists infiltrating authentic domestic space at Balinese home cooking schools

Gastronomic Tourism as a Resource for Managing the Hospitality of the North Caucasus Territory

Utilising Local Cuisine to Market Malaysia as a Tourist Destination

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