What makes a gastronomic destination attractive? Evidence from the Israeli Negev

Hillel, David; Belhassen, Yaniv; Shani, Amir

doi:10.1016/j.tourman.2012.12.006

Cited by 111 publications

(106 citation statements)

References 23 publications

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“…This relationship between local community identity and the culture of the place contributes to authenticity [79]. Authenticity emerges from the link between a geographical component (unique food stems from unique natural conditions of territory) and a cultural component, the latter involving the cultural values and expertise shared by the members of the local community [97].…”

Section: Resultsmentioning

confidence: 99%

“…The work of Hillel, Belhassen and Shani [97] is particularly relevant because it explores considerations related to Israel's Negev region and its failure to become a food destination. According to these authors, one of the main aspects underlying successful food destinations relates to the perception of local food as authentic, with authenticity emanating from the direct and indirect negotiations between hosts and guests.…”

Section: Authenticity Of Food and Food Experiencesmentioning

confidence: 99%

“…The authenticity of food must therefore include both a geographical component and a cultural component that addresses the cultural values shared by the members of the local community. Therefore, to be successful, gastronomic destinations must address gastronomic tourists' appetite for authenticity "by offering products and experiences that faithfully communicate an intimate link between food, place and community" [97] (p. 202). Accordingly, the Negev region appears to have failed at becoming a food destination because of the lack of an association among local food, local culinary practices and community.…”

Section: Authenticity Of Food and Food Experiencesmentioning

confidence: 99%

“…Local agri-food products also have a cultural component, which implicates cultural values shared by the members of the local community and their expertise [97]. GI/typical products can be considered a resource for the local community because typicalness relates not only to the productive process but also to the relations between the various actors in the territorial systems who give the product a collective dimension [89].…”

Section: Local Resources Dimensions Place Peoplementioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Authenticity Of Food and Food Experiencesmentioning

confidence: 99%

Section: Authenticity Of Food and Food Experiencesmentioning

confidence: 99%

Section: Local Resources Dimensions Place Peoplementioning

confidence: 99%

See 2 more Smart Citations

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

Rinaldi

2017

Sustainability

139

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“…(Martha,39 años) Ello significa que el grupo de mujeres se ha beneficiado más de los significados de la sal que del producto en sí mismo; lo que significa que el turismo es una herramienta que moviliza sentidos, a partir del valor histórico de la sal. Así, la apropiación del patrimonio histórico-culinario se da en un plano discursivo, recreado por la acción conjunta de anfitriones y visitantes (Álvarez & Sammartino, 2009;Brouder & De la Barre, 2013;Belhassen, Hillel & Shani, 2013). La memoria histórica fue determinante en la valorización (Andreu & Pujadas, 2011) de la sal.…”

Section: De Patrimonio Histórico a Recurso Turístico: Implicaciones Sunclassified

Turismo culinario y patrimonio histórico: La ruta de la sal prehispánica en Zapotitlán Salinas, Mexico

Ortiz

Hubert

Contreras

2017

DAMeJ

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ResumenCon el objetivo de analizar la relación entre turismo culinario y patrimonio histórico se desarrolló un estudio de caso con enfoque cualitativo, que aborda el análisis de una comunidad productora de una sal milenaria en el centro de México. Las categorías de análisis fueron los actores sociales, el producto alimentario y el territorio. Los resultados muestran que la actividad turística presenta efectos ambivalentes hacia la reproducción social de un bien patrimonial alimentario con fuertes vínculos históricos. Se concluye que es necesaria una revisión de los retos y oportunidades que enfrenta el campo mexicano frente a la inserción del turismo rural como una estrategia de desarrollo.Palabras Clave: turismo culinario; patrimonio histórico; alimentos emblemáticos; desarrollo local. AbstractWith the purpose of analysing the relationship between culinary tourism and historical heritage, a case study was developed taking a qualitative approach, which deals with the analysis of a community that produces millenary salt in central Mexico. The categories of analysis were the social actors, the food product and the territory. The results show that the tourist activity presents ambivalent effects towards the social reproduction of the historical-culinary heritage with strong territorial ties. It is concluded that a review of the challenges and opportunities facing the Mexican countryside is necessary, as regards the insertion of rural tourism as a development strategy.Keywords: culinary tourism, historical heritage, emblematic foods, local development. ResumoA fim de analisar a relação entre turismo e património gastronómico, neste artigo apresenta-se um estudo de caso, com abordagem qualitativa, no qual se analisa uma comunidade produtora de sal, milenar, no centro do México. As categorias de análise foram os atores sociais, o produto alimentar e o território. Os resultados mostram que o turismo tem efeitos ambivalentes na reprodução social de um bem patrimonial alimentar com fortes vínculos históricos. Conclui-se que é necessária uma revisão dos desafios e oportunidades que o México enfrenta face à opção do turismo rural como estratégia de desenvolvimento.Palavras-chave: turismo culinário, património histórico, alimentos icónicos, desenvolvimento local.

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Best Practices in Hospitality and Tourism Marketing and Management

Cerro¹

2019

Applying Quality of Life Research

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This book series focuses on best practices in specialty areas of Quality of Life research, including among others potentially: community development, quality of work life, marketing, healthcare and public sector management.In today's world, governments, organizations and individuals alike are paying increasingly more attention to how their activities impact on quality of life at the regional, national and global levels. Whether as a way to tackle global resource shortages, changing environmental circumstances, political conditions, competition, technology or otherwise, the far-reaching impact of decisions made in these and other areas can have a significant impact on populations regardless of their level of development. Many lessons have been learned; yet many are still to be realized. Across a number of volumes on diverse themes, this book series will address key issues that are of significant importance to decision makers and participants across all sectors. The series will be invaluable to anyone with an interest in applying quality of life knowledge in contemporary society.

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What makes a gastronomic destination attractive? Evidence from the Israeli Negev

Cited by 111 publications

References 23 publications

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

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

Turismo culinario y patrimonio histórico: La ruta de la sal prehispánica en Zapotitlán Salinas, Mexico

Best Practices in Hospitality and Tourism Marketing and Management

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