Document Type
Journal Article
Publication Title
Handbook on Food Tourism
First Page
48
Last Page
60
Publisher
Edward Elgar Publishing Ltd
School
School of Business and Law
RAS ID
65031
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.
DOI
10.4337/9781803924175.00011
Creative Commons License
This work is licensed under a Creative Commons Attribution-No Derivative Works 4.0 License.
Comments
This is an Author's Accepted manuscript of: Widyanta, A., & Park, E. (2024). "Chapter 4: Characteristics of place for food destinations: a foodscape perspective". In Handbook on Food Tourism. Cheltenham, UK: Edward Elgar Publishing. Advance online publication. https://doi.org/10.4337/9781803924175.00011