Title

Culinary Tourism: Products, Regions, Tourists, Philosophy. Proceedings of the European Culinary Tourism Conference 2011

Document Type

Conference Proceeding

Publisher

Springer

Place of Publication

Vienna, Austria

School

School of Marketing, Tourism and Leisure

RAS ID

14483

Comments

Originally published as: Alonso, A., O'Neill, M., & Liu, Y. (2012). Food culture in the southern United States. Preserving traditional foods or slow death?. In Culinary Tourism: Products, Regions, Tourists, Philosphy: Proceedings of the European Culinary Tourism Conference 2011 (pp. 89-107). SpringerWienNewYork. Original article available here

Abstract

Promotion of national and regional cultures through their food and drink as well as the marketing of culinary and pleasure tourism have become increasingly significant in recent years. Numerous cooking shows, theme restaurants, the slow food movement, and last but not least, increased demand for wine and gourmet travel packages all demonstrate that food and drink have evolved far beyond being basic necessities and are now lifestyle events. Restaurants have become venues for sensual culinary experiences, settings for leisure activities full of richness and prestige. This makes food and drink an attractive theme for tourism: tourists are both able to and wish to experience holiday destinations with all their senses. Pleasure and culinary aspects are thus increasingly the focus of tourist purchase decisions. Academics and practitioners see two factors as crucial for success in this process: authenticity and quality.

Access Rights

free_to_read

Share

 
COinS