GASTRONOMY AS A FORM OF CULTURAL TOURISM. A GREEK TYPOLOGY
Sažetak
Foods as well as other factors, such as accommodation, attractions, recreational activities and transport are key parts of the tourism product of host destinations. It has been found that in recent years, tourism choices are not determined only by the simple biological need to eat, but also by the desire to try interesting products within an appropriate environment. Modern, experienced travelers look for destinations’ quality, as linked to a deeper knowledge of the culture and lifestyle of the inhabitants of the place they are visiting. As lifestyles of people are deeply related to what and how they eat, how they prepare food, in what environment, what are the rituals of food consumption, combined with the architecture and place, a strong demand has been created for local food and a trend for what is called “gastronomic/culinary tourism”.
A survey was carried out in order to explore the forms of product supply, commercialization strategy as well as methods to promote gastronomic tourism in Greece. In particular, the search was carried out through the internet businesses in Greece involved in the field of gastronomy and tourism, using keywords such as gastronomy, Greek cuisine, Greek breakfast, wine routes, olive routes, etc. Then, the findings were classified into categories in order to evaluate their activity.
The survey revealed that companies involved in the field of gastronomy are numerous and of various nature. These include restaurants, hotels, guest and rural houses, tourism agencies, food manufacturers, food markets, museums, exhibition halls, etc. Their activities are equally varied and creative (treatment with wine, honey, herbs, etc., cultural routes on a product, thematic museums, etc).
Due to the lack of targeted central tourism policy in the field, it is proposed to further explore the field and record domestic gastronomic resources at regional administrative level in order to effectively valorize and promote them with a view to establishing each region as a distinct gastronomic destination.
Keywords: Gastronomy, Gastronomic-cultural tourism, Wine tourism, Cultural routes
Reference
Allen, G. & Albala, K. (2007). The Business of Food: Encyclopedia of the Food and Drink Industries, Greenwood Press, USA.
Bampiniotis, G. (2002). Dictionary of the Modern Greek Language, 2nd Edit., Center of Lexicology, EPE, Athens.
Beardsworth, A. & Keil, Τ. (1996). Sociology on the Menu: An Invitation to the Study of Food and Society. London: Routledge.
Bell, D. & Valentine, G. (1997). Consuming Geographies: We Are Where We Eat. London: Routledge.
Bibicioiu, S. & Cretu, R.C. (2013). Enotourism: A Niche Tendency within the Tourism Market, Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development, 13(2): 31-40.
Boniface, P. (2003). Tasting Tourism: Travelling for Food and Drink, Ashgate, Aldershot.
Boniface, Pr. (1995). Managing Quality Cultural Tourism. London and New York: Routledge.
Canja, C.M. (2010). Role of Education in Oenotourism Development, Journal of EcoAgriTourism, 6(1):162-166.
Decrop, A. & Snelders, D. (2005). A Grounded Typology of Vacation Decision-making. Tourism Management, 26:121–132.
Douglas, M. (1982). Food as a System of Communication. In The Active Voice, (pp. 82–129), London: Routledge and Kegan Paul.
Farb, P. & Armelagos, G. (1980). Consuming Passions, the Anthropology of Eating. Boston: Houghton Mifflin.
Fields, K. (2002). Demand for the Gastronomy Tourism Product: Motivational Factors. In Hjalager, A.-M.& Richards, G. (eds.), Tourism and Gastronomy (2002), Fischler, C., pp. 36-50.
Fine, G. (1996). Kitchens: The Culture of Restaurant Work. Berkeley: University of California Press.
Finkelstein, J. (1989). Dining Out. A Sociology of Modern Manners. Polity Press: Cambridge.
Fox, R. (n.d.). Food and Eating: An Anthropological Perspective, The Myth of Nutrition, In http://www.sirc.org/publik/food_and_eating_1.html
Fürst, E.L.- Prättälä, R. - Ekström, M. - Holm, L. & Kjaemes, U. (eds.), Palatable worlds: Sociocultural Food Studies, Oslo: Solum Forlag, pp. 111-130.
Gersie, A. (1992) Earthtales: Storytelling in Times of Change, Green Print, London, pp. 1. In http://www.unesco.org/education/tlsf/mods/theme_d/mod21.html, accessed on 20/3/2014.
Gyimothy, S. – Rassing, C. & Wanhill, S. (2000). Marketing Works: A Study of Restaurants on Bornholm. Denmark. International Journal of Contemporary Hospitality Management, 12:371–379.
Hall, C.M. - Sharples, L. - Cambourne, B. & Macionis, N. (2000). Wine Tourism around the World: Development, Management and Markets, Butterworth-Heinemann, London.
Hall, C.M. & Sharples, L. (2003). “The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste”. In Food Tourism Around the World. Elsevier Butterworth-Heinemann, Oxford, pp. 1-24.
Hall, C.M. (2003). Wine, Food and Tourism Marketing, The Haworth Hospitality Press, New York.
Harrington, R. & Herzog, Carrie (2007). Chef John Folse: A Case Study of Vision, Leadership & Sustainability, Journal of Hospitality and Tourism Education, 19(3):5-10.
Henderson, Joan (2004). “Food as a Tourism Resource: A View from Singapore”, Tourism Recreation Research, 29(3)69-74.
Henderson, Joan, C. (2009). “Food Tourism Reviewed”, British Food Journal, 111(4): 317-326.
Hjalager, Anne-Mette & Corigliano, Magda-Antonioli (2000). Food for Tourists – Determinants of an Image. International Journal of Tourism Research, 2:281–293.
Hjalanger, A.-M. & Richards, G. (2002). Tourism and Gastronomy, Routledge, London.
ICOMOS (1999). Cultural Tourism Charter, Paris, ICOMOS. In http://www.international.icomos.org/charters/tourism_greek.pdf, accessed on 13/3/2014.
ITH/13/8.COM/Decisions, Convention for the Safeguarding of the Intangible Cultural Heritage. Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, Eighth session, Baku, Azerbaijan, 2-7 December 2013, Paris, 7 December 2013.
Johns, N. & Clarke, V. (2001). “Mythology Analysis of Boating Tourism”, Annals of Tourism Research, 28(2), 334-359.
Johns, N., & Kivela, J. (2001). “Perceptions of the first time Restaurant Customer”, Food Service Technology, 1(1), 5-11.
Joppe, M., - Martin, D.W., & Waalen, J. (2001). “Toronto’s Image as a Destination: A Comparative Importance Satisfaction Analysis by Origin of Visitor”, Journal of Travel Research 39:252–260.
Kastenholz, E. – Davis, D. & Paul, G. (1999). “Segmenting Tourism in Rural Areas: The Case of North and Central Portugal”, Journal of Travel Research 37:353–363.
Kivela, J. - Crotts, C. (2006). Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination, Journal of Hospitality and Tourism Research, (30), 354-377.
Kyriazopoulou, Β. (trans.) (1998). Short History of Gastronomy and Cooking, Edit. Ermias
Laidet, M. & Tóth, K. (2007). VITOUR – The European World Heritage Vineyards, Management Team of the VITOUR Programme.
Long, L.M. (Ed.). (2004). Culinary Tourism. University Press of Kentucky, Lexington.
Lorenzini, E. – Calzati, V. & Paolo, G. (2011). Territorial Brands for Tourism Development. A Statistical Analysis on the Marche Region, Annals of Tourism Research, 38(2):540–560.
Lupton, D. (1996). Food, the Body and the Self, Sage Publications, London.
MacClancy, J. (1992). Consuming Cultures. Chapman, London
McKercher, B. and du Cros, H. (2002). Cultural Tourism: The Partnership Between Tourism and Cultural Heritage Management. Binghamton, NY: The Haworth Hospitality Press.
Mennel, S. - Murcott, A., & Van Otterloo, A.H. (1992). The Sociology of Food: Eating, Diet and Culture, Sage, London.
Mennell, S. - Murcott, A. & Van Otterloo, A. (1992). The Sociology of Food: Eating, Diet and Culture, Current Sociology 40(2):1–152.
Mennell, S. (1985). All Manners of Food. Eating and Taste in England and France from the Middle Ages to the Present, Basil Blackwell, Oxford.
Moira P. & Mylonopoulos, D. (2013). Is Religion a Determinant Factor Influencing Food Consumption during Vacation? The Reaction of Tourism Industry. Proceedings of the 2013 Annual Conference of The International Society of Travel and Tourism Educators (ISTTE) Conference, “Geotourism. A New Approach to Travel and Tourism Education”, October 17-19, 2013 Detroit Michigan (Vol. XXV, pp. 120-133) St Clair Shores, MI: International Society of Travel and Tourism Educators.
Moira P., Mylonopoulos, D. & Kondoudaki, A. (2012). The Management of Tourist’s Alimentary Needs by the Tourism Industry. The Parameter of Religion, International Journal of Culture and Tourism Research, 5(1), December, pp. 129-140.
Moira, P. & Parthenis, S. (2011). Cultural-Industrial Tourism, Edit. Open Library.
Moira, P. (2009). Religious Tourism, Edit. Interbooks, Athens.
Papanoutsos, E. (edit.) (1974). Atheneus, Deipnoshophists, (trans.) Fotiadis, E. Library of Ancient Authors, Edit. Zacharopoulos I.
Pillsbury, R. (1990). From Boarding House to Bistro. Unwin Hyman: Cambridge, MA.
Quan, S. & Wang, N. (2004). “Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism”, Tourism Management, 25(3):297-305.
Reynolds, P. (1994). Culinary Heritage in the face of Tourism. Progress in Tourism, Recreation and Hospitality Management, (6)189-194.
Richards, G. (1996). Production and Consumption of European Cultural Tourism. Annals of Tourism Research, 23 (2): 261-281.
Richards, G. (1996/2005). Cultural Tourism in Europe, ATLAS. In http://www.atlas-euro.org/pages/pdf/cultural%20tourism%20in%20europe.PDF, accessed on 13/3/2014.
Richards, G. (2002). Gastronomy: An essential Ingredient in Tourism Production and Consumption? In A.-M. Hjalager & G. Richards (eds.), Tourism and Gastronomy, Routledge, London, pp. 3-20.
Scarpato, R. (2002). Gastronomy as a Tourist Product: The Perspective of Gastronomy Studies. In A.-M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy, Routledge, London, pp. 51-70.
Smith. S.L.J & Xiao H. ( 2008), Culinary Tourism Supply Chains: A Preliminary Examination, Journal of Travel Research, Vol. 46, pp. 28-299
Tiger, L. (1993). The Pursuit of Pleasure, Food and Pleasure, In http://www.sirc.org/articles/tigerpleasure.html, accessed on 10/3/2014.
Tighe, A. (1986). The Arts/Tourism Partnership, Journal of Travel Research, 24(3):2-5.
Tromaras, L. (1991). Apikius, The Cooking of Romans, Edit. University Studio Press.
UNWTO (2012). Global Report on Food Tourism, AM Reports, Vol. 4, UNWTO, Spain.
Van Westering, J. (1999). Heritage and Gastronomy: The Pursuits of the ‘New Tourist’. International Journal of Heritage Studies, 5:75–81.
Warde, A. & Martens, L. (2000). Eating out: Social Differentiation, Consumption and Pleasure, Cambridge University Press, Cambridge.
Warde, A. (1996). Consumption, Food and Taste: Culinary Antinomies and Commodity Culture, Sage, London.
Wolf, E. (2002). Culinary Tourism: A Tasty Economic Proposition. International Culinary Tourism Taskforce, Portland.
World Travel Organization (1985). The States’ Role in Protecting and Promoting Culture as a Factor in Tourism Development and the Proper Use and Exploitation of the National Cultural Heritage of Sites and Monuments for Tourists. Madrid: World Tourism Organization.
- Autori zadržavaju autorska prava i pružaju časopisu pravo prvog objavljivanja rada i licenciraju ga "Creative Commons Attribution licencom" koja omogućava drugima da dele rad, uz uslov navođenja autorstva i izvornog objavljivanja u ovom časopisu.
- Autori mogu izraditi zasebne, ugovorne aranžmane za neekskluzivnu distribuciju članka objavljenog u časopisu (npr. postavljanje u institucionalni repozitorijum ili objavljivanje u knjizi), uz navođenje da je članak izvorno objavljen u ovom časopisu.
- Autorima je dozvoljeno i podstiču se da postave objavljeni članak onlajn (npr. u institucionalni repozitorijum ili na svoju internet stranicu) pre ili tokom postupka prijave rukopisa, s obzirom da takav postupak može voditi produktivnoj razmeni ideja i ranijoj i većoj citiranosti objavljenog članka (Vidi Efekti otvorenog pristupa).