Aim and objectives
to define Culinary Tourism and show its implications for destinations and its effect on local communities Objectives:
to define Culinary tourism and identify the "typical" culinary tourist and the food and drinks served to them to show how culinary tourism can be beneficial for a destination/ local community
Culinary tourism will be introduced, showing the contemporary aspects of this growing trend and its importance in the tourism market. Different models to classify the typical' Culinary tourist will be compared, showing the possible need to combine them in an overlapping model. The attributes of food and drinks served to Culinary tourists will be listed and an evaluation of the beneficial features of Culinary tourism for a destination will be given, resulting in it being considered very attractive for a destination.
Table of Contents
2.1Introduction to Culinary Tourism2
2.2Definition of Culinary tourism3
2.3The "typical" culinary tourist5
2.4Food and drinks served to culinary tourists8
2.5The use and the benefits of Culinary tourism in a destination/ local community 9 3Conclusion13
List of Appendices
Appendix 1 18 Appendix 2 .19
Word count: 2.713
The aim of this research paper is to define Culinary Tourism and show its implications for destinations and its effect on local communities.
This aim will be achieved by accomplishing the following two objectives: The first objective is to define Culinary tourism and identify the "typical" culinary tourist and the food and drinks served to them, the second is to show how culinary tourism can be beneficial for a destination/ local community.
An introduction into Culinary tourism will be given, followed by a definition of Culinary tourism, based on existing literature concerning this subject.
Then the findings from the academic research undertaken on the "typical" culinary tourist and the food and drinks served to them will be presented, followed by the findings of the research done for the beneficial impacts that Culinary tourism can have on a destination and which points should be considered by a destination which want to attract Culinary tourists.
2.1Introduction to Culinary Tourism
The consumption of food and drink has always played an important role in societies. (Boniface 2003) Nowadays, food is often central to the touristic experience or plays a significant role in it (Long 1998, Corigliano and Baggio 2002) and whether people travel to eat local food in a foreign destination or eat to travel by consuming foreign foods at home, it is evident that eating and tourism are closely linked. This connection between food and travel has been identified as Culinary tourism. (Molz 2007)
As internationalisation and globalisation are characterising the world today and goods and products can be moved easily from country to country, frontiers are loosing their significance. But as these frontiers are loosing their importance, the cultural and regional ones are even more important and are applicable for food and drink products. (Corigliano and Baggio 2002)
Culinary tourism is about food as a subject and medium, destination and vehicle for tourism and it is about the use of food as a mean to explore new cultures and get access to new cultures in a pleasant way. (Long 1998),
It is about the dynamic exploration of the culinary universe where food is carrying an identity and special food items become advertising icons to attract tourists to particular regions and destinations. (Long 1998)
The growing attraction of Culinary tourism is grounded on its ability to address the need for important connections of cultural identity and its ability to reinsert through...