Abstract
There is a lack of understanding of the fundamental relation between food and place and the attributes of the production and consumption of food experiences that collectively make a place a food tourism destination. This chapter explores how a food destination is characterised through a foodscape lens together with the local stakeholders’ and tourists’ viewpoints of commercialised food tourism activities in an emerging food tourism destination. The results reveal five attributes that shape a place as a food tourism destination. These attributes are: connection of food to culinary landscape; social interactions; food quality; price; and linkages between food and agriculture.
RAS ID
65031
Document Type
Book Chapter
Date of Publication
3-12-2024
School
School of Business and Law
Creative Commons License
This work is licensed under a Creative Commons Attribution-No Derivative Works 4.0 License.
Publisher
Edward Elgar Publishing Ltd
Comments
This is an Author's Accepted manuscript of: Widyanta, A., & Park, E. (2024). Characteristics of place for food destinations: A foodscape perspective. In Handbook on Food Tourism. Cheltenham, UK: Edward Elgar Publishing. https://www.e-elgar.com/shop/gbp/handbook-on-food-tourism-9781803924168.html?srsltid=AfmBOor-4YnodzU-EiAV59KRnB7JYnA4ePNKZl-TyumK39AHRNaPDlN9