2.7 Chapter Conclusion
Gastronomic tourism has become a fast-growing sector of the 21st-century tourism industry, driven in large part by rising tourist interest in experiential travel that facilitates learning and engagement with locals. Millennials, in particular, are increasingly driven to travel to a destination to experience its foodscape. Gastronomic tourism thrives on and nourishes local businesses and helps a destination create a place-based identity. If developed in a strategic manner, a destination can create a gastronomic identity that benefits the local community economically and helps to cohere networks among food growers, producers, and suppliers. The most successfully developed gastronomic tourism destinations foster collaboration, community pride, and tourist satisfaction. Given the projected growth of gastronomic tourism over the next five years, the segment provides a wealth of career opportunities. Because of its investment in place-based identity and its capacity to preserve, maintain, and shape cultural heritage, gastronomic tourism showcases eco-friendly, sustainable, and ethical ways to travel. In turn, the creation of regional food trails, food festivals, and regional food tours enables local businesses to create networks through which to expand their customer base, draw visitors, and sell products.
Further Reading
Bardolet-Puigdollers, M., & Fusté-Forné, F. A. (2023). Sustainable future for food tourism: Promoting the territory through cooking classes. Gastronomy, 1(1), 32–43. https://doi.org/10.3390/gastronomy1010004
Brillat-Savarin, J. A. (2009). The physiology of taste: Or, meditations on transcendental gastronomy (M. F. K. Fisher, Trans.) Heritage Press. (Original work published in 1949)
Byrkje ot, H., Pedersen, J. S., & Svejenova, S. (2013). From label to practice: The process of creating new Nordic cuisine. Journal of Culinary Science & Technology, 11(1), 36–55. https://doi.org/10.1080/15428052.2013.754296
Chamberlain, S. (1952). Bouquet de France: An epicurean tour of the French provinces. Gourmet.
Curtis, K., Slocum, S., Teegerstrom, T., Bishop, C., & Landis, M. (2017). Innovative food tourism development strategies for sustainability on American Indian reservations. Journal of Food Distribution Research, 48(01), 46-53. https://www.doi.org/10.22004/ag.econ.274567
Farmer, F. M.. (1996). The original Boston cooking-school cook book (Facsimile of 1st ed.). Ottenheimer. (Original work published 1896)
Ferguson, P. P. (2004). Accounting for taste: The triumph of French cuisine. University of Chicago Press.
Fusté-Forné, F. & Jamal, T. (2020). Slow food tourism: An ethical microtrend for the Anthropocene. Journal of Tourism Futures, 6(3), 227–232. https://doi.org/10.1108/JTF-10-2019-0120
Garval, M. (2001). Grimod de la Reynière’s Almanach des gourmands: Exploring the gastronomic new world of postrevolutionary France. In L. R. Schehr & A. S. Weiss (Eds.), French food: On the table, on the page, and in French culture. Routledge. https://doi.org/10.4324/9780203952795
Hines, D. (1943). Adventures in good eating: Good eating places along the highways of America. Adventures in Good Eating, Inc.
Lee, K-H. (2019). Slow food movement. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 387-394). Routledge.
Lowry, L. L. & Lee, M. (2011). CittaSlow, Slow Cities, Slow Food: Searching for a model for the development of Slow Tourism [Paper presentation]. TTRA 2011 Annual International Conference, London, Ontario, Canada. https://hdl.handle.net/20.500.14394/48422
Mac Con Iomaire, M. (2018). Contextualizing the Irish food renaissance. The Canadian Journal of Irish Studies, 41, 58-73. https://www.jstor.org/stable/26435222
Nesterchuk, I., Matsuka, V., Balabanyts, A., Skarha, O., Pivnova, L., & Kondratenko, I. (2022). Tools and development drivers for gastronomic tourism. Economic Affairs, 67(4), 579-587. https://doi.org/10.46852/0424-2513.4.2022.24
Spang, R. L. (2001). The invention of the restaurant: Paris and modern gastronomic culture. Harvard University Press.
UNESCO. (n.d.). Browse the lists of intangible cultural heritage and the register of good safeguarding practices. UNESCO Intangible Cultural Heritage. Retrieved January 12, 2022, from https://bit.ly/3BU65rA
