Gastronomy Tourism through the Lens of Local Food
Article Sidebar
Main Article Content
Abstract
The potential of local cuisine in driving gastronomy tourism is increasingly recognized. This study delves into the narratives of gastronomy tourism, local culinary traditions, and the determinants influencing the demand for local food consumption. Through analysis and opinion synthesis, it aims to offer insights conducive to comprehending the role of local food in this context. Within the tourism economy, gastronomy tourism underscores the pursuit of authentic culinary experiences rooted in the origins, narratives, and culinary techniques, often facilitated through food festivals, tastings, and culinary workshops. Travelers seek immersive encounters with genuine local fare, blending elements of regional uniqueness, exoticism, and health consciousness. Factors shaping local food consumption encompass both consumer/tourist dynamics and producer/community influences and soft power policy through local food. Recommendations for future research include investigating the authenticity of individual local cuisines to cultivate distinctive culinary identities, exploring the integration of food science and health care in culinary education, and examining the role of social media in promoting unique gastronomic experiences.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Proposed Creative Commons Copyright Notices
1. Proposed Policy for Journals That Offer Open Access
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Proposed Policy for Journals That Offer Delayed Open Access
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication, with the work [SPECIFY PERIOD OF TIME] after publication simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
References
Alderighi, M., Bianchi, C. & Lorenzini, E. (2016). The Impact of Local Food Specialties on the Decision to (Re)visit a Tourist Destination: Market–Expanding or Business–Stealing? Tourism Management, 57(2016), 323–333.
Apak, Ö. C. & Guerbuez, A. (2023). The Effect of Local Food Consumption of Domestic Tourists on Sustainable Tourism. Journal of Retailing and Consumer Services, 71, 103192.
Bardolet–Puigdollers, M. & Fusté-Forné, F. (2023). A Sustainable Future for Food Tourism: Promoting the Territory through Cooking Classes. Gastronomy, 1(1), 32–43.
Choe, J. Y. & Kim, S. (2019). Development and Validation of a Multidimensional Tourist’s Local Food Consumption Value (TLFCV) Scale. International Journal of Hospitality Management, 77, 245–259.
Designated Areas for Sustainable Tourism Administration (DASTA). (2016). Gastronomy Tourism. Cocoon&co Company Limited.
Ellis, A., Park, E., Kim, S. & Yeoman, I. (2018). What is Food Tourism? Tourism Management, 68, 250–263.
Hooper, M. (2021). Local Food Movement: Tricks on Growing Healthy Foods by Using Hydroponics: Healthy Foods Industry. Independently Published.
Klinjandang, K. & Dabphet, S. (2021). The Development of Gastronomy Tourism Destination with the Uniqueness of Local Food. NRRU Community Research Journal, 15(3), 144–157.
Lin, B., Wang, S., Fu, X. & Yi, X. (2023). Beyond Local Food Consumption: the Impact of Local Food Consumption Experience on Cultural Competence, Eudemonia and Behavioral Intention. International Journal of Contemporary Hospitality Management, 35(1), 137–158.
Michelin. (2023). Michelin Guide 2023. https://guide.michelin.com/th/th/article/michelin-guide-ceremony/bib-gourmand-thailand-2024
National Geographic. (2019). Gastronomy. https://ngthai.com/news-activity/20864/gastronomy/
Office of the National Economic and Social Development Council (NESDC). (2023). Thirteenth National Economic and Social Development Plan. https://www.nesdc.go.th/download/Plan13/Doc/Plan13_DraftFinal.pdf
Pipattananan, M., Chumnisart, B. & Kaewthongyai, Y. (2023). Factors Affecting Gastronomy Tourism for Sustainable Tourism Development. Journal of MCU Kanchana Review, 3(1), 25–39.
Sanon, W. & Suanton, K. (2019). The study of Local Healthy Food from Identity of Community-based Tourism for Health Tourism Destinations in Western Thailand: a Case Study of Maha Sawat Canal Community-based Tourism, Maha Sawat Sub-district, Putthamonthon District, Nakhon Pathom Province. Journal of Management Science Nakhon Pathom Rajabhat University, 6(2), 97–114.
Sintam, R. (2023). Image Perception and Marketing Mix Affecting Tourist Revisit Behavior in Cultural Tourism Destinations in Suphan Buri Province. Journal of Culture Approach, 24(46), 19–30.
Sormz, U., Akmese, H., Gunes, E. & Aras, S. (2016). Gastronomy in Tourism. Procedia Economics and Finance, 39, 725–730.
Suwannapha, C., Woowong, O. & Suphametheesaku, S. (2018). Local Food: the Management Process for the Quality of Life and Social Ethics in Northern Communities. Journal of MCU Peace Studies, 6(4), 1306–1319.
Suwannarak, J., Pungnirund, B. & Sangma W. (2021). Casual Factors Influencing Tourist Loyalty to the Consumption of Local Food in the Eastern Economic Corridor. Journal of MCU Peace Studies, 9(5), 1857–1870.
Tansakul, N. (2023). Gastronomy Tourism. https://www.dtn.go.th/th/file/get/file/1.2023090106281aa9b004fee63fd086d411e524cb105733.pdf
Thammasorn, W. & Suwannarak, J. (2023). Factor Affecting the Intention Consumer Samui Island Local Food. Journal of MCU Peace Studies, 11(4), 1389–1401.
Tourist Authority of Thailand (TAT). (2017). Foodie Experience Food will Keep Us Alive. TAT Review Magazine, 3(1), 1–2.
Tourist Authority of Thailand (TAT). (2023). Gastronomy Tourism. https://api.tat.or.th/upload/multimedia/ebrochure/file/live/Gastronomy-Tourism-TH-EN-1540883529.pdf
Tourist Authority of Thailand (TAT). (2024). Statement on Directions for Promoting the Tourism Market for the Year 2024. https://www.tat.or.th/th/about-tat/market-plan
