The potential for marrying local gastronomy and wine: The case of the ‘fortunate islands’

Alonso, Abel Duarte; Liu, Yi

doi:10.1016/j.ijhm.2011.02.005

Cited by 52 publications

(37 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The multiple links between wine tourism and destination image, local foods, leisure, consumer behaviour, socio‐economic and/or environmental sustainability or hedonic consumption have been identified by an increasing number of research studies (Hall et al ., ; O'Neill and Palmer, ; Poitras and Getz, ; Wargenau and Che, ; Alonso and Liu, ). These themes have drawn the attention of researchers at times when there have been continuous and significant developments in the global wine industry.…”

Section: Introductionmentioning

confidence: 99%

Perceived Benefits and Challenges to Wine Tourism Involvement: An International Perspective

Alonso

Bressan

O’Shea

et al. 2013

Int. J. Tourism Res.

Self Cite

View full text Add to dashboard Cite

This study extends institutional theory as a lens through which to critically examine the perceived benefits and potential challenges of developing wine tourism. The study applies an international perspective, with 471 participating wineries predominantly located in Italy and Spain. Fundamentally, the promotion of the winery's wines, distantly followed by the potential to significantly increase wine sales emerge as the main benefits winery respondents perceive from wine tourism. However, realizing these outcomes is not assured because of barriers including airport security checks, anti‐drink‐drive laws and limited physical resources. The implications from the findings are discussed, and opportunities for future research identified. Copyright © 2013 John Wiley & Sons, Ltd.

show abstract

Section: Introductionmentioning

confidence: 99%

Perceived Benefits and Challenges to Wine Tourism Involvement: An International Perspective

Alonso

Bressan

O’Shea

et al. 2013

Int. J. Tourism Res.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Foods with specific geographical origins may convey regional images to support rural tourism development through branding. This association would not only benefit promotional and marketing efforts but also preserve local food culture and traditions, given that food is a cultural object consumed for its symbolic and aesthetic value [58].…”

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

confidence: 99%

“…Local food has gradually been transformed into a lifestyle commodity [84,85] that is increasingly marketed alongside local culture and tradition [58]. These factors have strong implications for destination marketing.…”

Section: Local Food and Gi Productsmentioning

confidence: 99%

See 1 more Smart Citation

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

Rinaldi

2017

Sustainability

140

View full text Add to dashboard Cite

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).

show abstract

“…Destinasyonların turistlere sunduğu yöresel mutfak, turistlerin tatil kalitelerini arttırmak için önemli bir etkendir ve yöresel yiyecek ve içecekler turistlerin destinasyon seçiminde ana motivasyon kaynağı olmadığı durumlarda bile destinasyon seçimini etkileyen önemli kriterlerden biridir (World Tourism Organization, 2012). Yöresel mutfaklar sadece turistlerin destinasyon seçimini etkilemeyle kalmayıp, yörede yeni iş fırsatları yaratacak ve bölgesel kalkınmayı destekleyecek fırsatlar da sağlamaktadır (Alonso ve Liu, 2011).…”

Section: Alanyazın Taramasıunclassified

Eskisehir cuisine in the menus of food and beverage businesses in Eskisehir<p>Eskişehir’deki yiyecek içecek işletmelerinin menülerinde Eskişehir mutfağının yeri

Arikan

2017

HumanSciences

View full text Add to dashboard Cite

Regional cuisine and hence regional food has an important role in terms of both their intangible cultural heritage property and being among the destinations attractive elements. Preserving regional food and transferring them to future generations can be provided through promoting recognition and use. This study includes a qualitative research wich on the menus of hotel restaurants and independent food and beverage businesses in order to determine the extent of Eskisehir cuisine provided, analyzing the local food defined through literature review. The research is based on content analysis of menus of 53 food and beverage companies, conducted in April, 2016. The results of this study not only show the current situation about the local dishes which is an important tourist attraction how used in Eskişehir but also guide the determination of the local foods that can be offered in the enterprises operating in Eskişehir. The results indicate that Eskisehir cuisine is not provided enough both by hotel restaurants and independent food and beverage businesses, and majority of the businesses do not offer local foods in their menus.Keywords: Regional cuisine; Eskisehir; food and beverage businesses; menu; restaurant; content analysis.(Extended English abstract is at the end of this document) ÖzetYöresel mutfak ve dolayısıyla yöresel yemekler gerek somut olmayan kültürel miras özelliği taşıması gerekse destinasyonların çekicilik unsurları arasında yer alması açısından önem taşımaktadır. Yöresel yemeklerin turistik çekicilik amaçlı kullanılabilmesi yanında yaşatılması ve gelecek nesillere aktarılabilmesi de onların tanınırlığının ve kullanımının yaygınlaştırılması ile sağlanabilir. Bu çalışma, alanyazın taramasına dayalı olarak belirlenen Eskişehir mutfağına ait yöresel yemeklerin, Eskişehir'de gerek otel işletmelerine bağlı gerekse bağımsız olarak faaliyet gösteren yiyecek içecek işletmelerinin menülerinde ne derece sunulduğunu belirlemek amacıyla gerçekleştirilen nitel bir araştırmayı içermektedir. Araştırma, 2016 yılı nisan ayı içerisinde 53 adet yiyecek içecek işletmenin menüleri üzerinden gerçekleştirilen içerik analizine dayalıdır. Bu çalışma ile edilen sonuçlar, önemli bir turistik çekicilik unsuru olan yöresel yemeklerin Eskişehir'de ne derece kullanılmakta olduğuna dair mevcut durumu ortaya koymanın yanında, Eskişehir'de faaliyet gösteren yeme-içme işletmelerinde sunulabilecek yöresel yemeklerin belirlenmesinde de yol gösterici niteliktedir. Çalışmanın sonuçları genel olarak Eskişehir'de faaliyet gösteren gerek bağımsız gerekse otel işletmelerine bağlı restoranların menülerinde yöresel yemeklere yeterince yer verilmediğini ortaya koymaktadır. . Eskişehir'deki yiyecek içecek işletmelerinin menülerinde Eskişehir mutfağının yeri. Journal of Human Sciences, 14(2), 2061Sciences, 14(2), -2077Sciences, 14(2), . doi:10.14687/jhs.v14i2.4646 2062 GirişYöresel yemek kavramı son yıllarda alanyazında sürdürülebilir turizm, somut olmayan kültürel miras, kültür turizmi, kırsal turizm, gastronomi turizmi gibi pek çok k...

show abstract

The potential for marrying local gastronomy and wine: The case of the ‘fortunate islands’

Cited by 52 publications

References 27 publications

Perceived Benefits and Challenges to Wine Tourism Involvement: An International Perspective

Perceived Benefits and Challenges to Wine Tourism Involvement: An International Perspective

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

Eskisehir cuisine in the menus of food and beverage businesses in Eskisehir<p>Eskişehir’deki yiyecek içecek işletmelerinin menülerinde Eskişehir mutfağının yeri

Contact Info

Product

Resources

About