EXPLORING THE CULINARY LANDSCAPE: A LITERATURE REVIEW ON GASTRONOMY AND WINE TOURISM
Keywords:
Gastronomy, wine, gastronomy tourism, wine tourism, tourism
Abstract
With a focus on the dynamic intersections of gastronomy, wine, and gastronomy tourism, a wide range of books, articles, and papers published from 2014 onwards were examined for this literature study. Through the utilization of prestigious academic journals, business magazines, and scholarly books, this research aims to document the most recent advancements, perspectives, and patterns influencing the food scene. The paper makes use of synthesis and analysis techniques. Furthermore, author was able to compare works, research, and studies about wine tourism, gastronomy in general, and gastronomy and wine tourism thanks to the comparative and deductive methods. By casting a wide net over the scholarly landscape, encompassing diverse disciplines such as anthropology, sociology, hospitality management, and tourism studies, this literature review aims to capture the multifaceted dimensions of wine an gastronomy tourism. Through this interdisciplinary approach, this study unravel the complex interplay of cultural, economic, and social factors that shape culinary practices, wine appreciation, and travel experiences around the globe.
References
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Amaral, R., Saraiva, M., Rocha, S., & Serra, J. (2016). Gastronomy and wines in the Alentejo Portuguese Region: Motivation and satisfaction of tourists from Évora. Wine and Tourism: A strategic segment for sustainable economic development, 179-192.
Beltrán, F. J. J., Cruz, F. G. S., & López-Guzmán, T. (2016). Gastronomy as a factor of tourism development: Case study of the city of Córdoba in Spain. Journal of Gastronomy and Tourism, 2(1), 1-14.
Çalişkan, O., & Yilmaz, G. (2016). Gastronomy and tourism. Global issues and trends in tourism, 33.
Carvalho, M., Kastenholz, E., & Carneiro, M. J. (2021). Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability, 13(23), 13416.
Colombini, D. C. (2015). Wine tourism in Italy. International Journal of Wine Research, 29-35.
Crespi-Vallbona, M., & Mascarilla-Miró, O. (2020). Wine lovers: Their interests in tourist experiences. International Journal of Culture, Tourism and Hospitality Research, 14(2), 239-258.
Cunha, S. (2018). Gastronomic tourism, a differential factor. Millenium, (05), 93-98.
Drašković, S. (2016). Gastronomy and tourism destination competitiveness. Quality As A Basis For Tourism Destination Competitiveness.
Duarte Alonso, A., Martens, W., & Ong, J. L. T. (2022). Food tourism development in wine regions: perspectives from the supply side. Current Issues in Tourism, 25(12), 1968-1986.
Duxbury, N., Bakas, F. E., Vinagre de Castro, T., & Silva, S. (2020). Creative tourism development models towards sustainable and regenerative tourism. Sustainability, 13(1), 2.
Gačnik, A. (2014). Slovenian wine stories and wine identities: from the heritage and culture of wine to wine tourism. In Wine and identity (pp. 57-70). Routledge.
Goncalves, O., Camprubí, R., Fons, C., & Solonandrasana, B. (2022). Image, eventscape, satisfaction and loyalty: a case study of a wine tourism event. International Journal of Event and Festival Management, 13(1), 18-37.
Graham, S. C. (2021). Authentic culinary tourism experiences: The perspectives of locals. Journal of Gastronomy and Tourism, 5(2), 65-82.
Kerma, S., & Gačnik, A. (2015). Wine tourism as an opportunity for tourism development: examples of good practice in Slovenia. Journal of international food & agribusiness marketing, 27(4), 311-323.
Knollenberg, W., Duffy, L. N., Kline, C., & Kim, G. (2021). Creating competitive advantage for food tourism destinations through food and beverage experiences. Tourism Planning & Development, 18(4), 379-397.
Kyriakaki, A., Zagkotsi, S., & Trihas, N. (2016). Gastronomy, tourist experience and location. The case of the ‘greek breakfast’. tourismos, 11(3), 227-261.
Park, E., Muangasame, K., & Kim, S. (2023). ‘We and our stories’: constructing food experiences in a UNESCO gastronomy city. Tourism Geographies, 25(2-3), 572-593.
Peris-Ortiz, M., & Del Río Rama, C. (2016). Wine and tourism. Springer.
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21(1), 33-49.
Santini, C., Cavicchi, A., & Casini, L. (2013). Sustainability in the wine industry: key questions and research trends a. Agricultural and Food Economics, 1, 1-14.
Schimperna, F., Lombardi, R., & Belyaeva, Z. (2021). Technological transformation, culinary tourism and stakeholder engagement: Emerging trends from a systematic literature review. Journal of Place Management and Development, 14(1), 66-80.
Tafel, M. C. (2021). Investigating the characteristics and the economic impact of tourism in German wine regions (Doctoral dissertation, Hochschule Geisenheim).
Wang, C. (2019). The “worlds approach” to gastronomic tourism: The case of wine tourism in Japan. In The Routledge Handbook of Gastronomic Tourism (pp. 385-392). Routledge.
Zrnić, M., Blagojević, O., & Čavić, S. (2023). The role and importance of gastronomic tourism in Serbia and Montenegro in the function of destination branding. BizInfo (Blace) Journal of Economics, Management and Informatics, 14(1), 25-32.
Zrnić, M., Brdar, I., & Kilibarda, N. (2021). The importance of traditional food quality—the viewpoint of the tourism. Scientific journal" Meat Technology", 62(1), 69-76.
Amaral, R., Saraiva, M., Rocha, S., & Serra, J. (2016). Gastronomy and wines in the Alentejo Portuguese Region: Motivation and satisfaction of tourists from Évora. Wine and Tourism: A strategic segment for sustainable economic development, 179-192.
Beltrán, F. J. J., Cruz, F. G. S., & López-Guzmán, T. (2016). Gastronomy as a factor of tourism development: Case study of the city of Córdoba in Spain. Journal of Gastronomy and Tourism, 2(1), 1-14.
Çalişkan, O., & Yilmaz, G. (2016). Gastronomy and tourism. Global issues and trends in tourism, 33.
Carvalho, M., Kastenholz, E., & Carneiro, M. J. (2021). Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability, 13(23), 13416.
Colombini, D. C. (2015). Wine tourism in Italy. International Journal of Wine Research, 29-35.
Crespi-Vallbona, M., & Mascarilla-Miró, O. (2020). Wine lovers: Their interests in tourist experiences. International Journal of Culture, Tourism and Hospitality Research, 14(2), 239-258.
Cunha, S. (2018). Gastronomic tourism, a differential factor. Millenium, (05), 93-98.
Drašković, S. (2016). Gastronomy and tourism destination competitiveness. Quality As A Basis For Tourism Destination Competitiveness.
Duarte Alonso, A., Martens, W., & Ong, J. L. T. (2022). Food tourism development in wine regions: perspectives from the supply side. Current Issues in Tourism, 25(12), 1968-1986.
Duxbury, N., Bakas, F. E., Vinagre de Castro, T., & Silva, S. (2020). Creative tourism development models towards sustainable and regenerative tourism. Sustainability, 13(1), 2.
Gačnik, A. (2014). Slovenian wine stories and wine identities: from the heritage and culture of wine to wine tourism. In Wine and identity (pp. 57-70). Routledge.
Goncalves, O., Camprubí, R., Fons, C., & Solonandrasana, B. (2022). Image, eventscape, satisfaction and loyalty: a case study of a wine tourism event. International Journal of Event and Festival Management, 13(1), 18-37.
Graham, S. C. (2021). Authentic culinary tourism experiences: The perspectives of locals. Journal of Gastronomy and Tourism, 5(2), 65-82.
Kerma, S., & Gačnik, A. (2015). Wine tourism as an opportunity for tourism development: examples of good practice in Slovenia. Journal of international food & agribusiness marketing, 27(4), 311-323.
Knollenberg, W., Duffy, L. N., Kline, C., & Kim, G. (2021). Creating competitive advantage for food tourism destinations through food and beverage experiences. Tourism Planning & Development, 18(4), 379-397.
Kyriakaki, A., Zagkotsi, S., & Trihas, N. (2016). Gastronomy, tourist experience and location. The case of the ‘greek breakfast’. tourismos, 11(3), 227-261.
Park, E., Muangasame, K., & Kim, S. (2023). ‘We and our stories’: constructing food experiences in a UNESCO gastronomy city. Tourism Geographies, 25(2-3), 572-593.
Peris-Ortiz, M., & Del Río Rama, C. (2016). Wine and tourism. Springer.
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21(1), 33-49.
Santini, C., Cavicchi, A., & Casini, L. (2013). Sustainability in the wine industry: key questions and research trends a. Agricultural and Food Economics, 1, 1-14.
Schimperna, F., Lombardi, R., & Belyaeva, Z. (2021). Technological transformation, culinary tourism and stakeholder engagement: Emerging trends from a systematic literature review. Journal of Place Management and Development, 14(1), 66-80.
Tafel, M. C. (2021). Investigating the characteristics and the economic impact of tourism in German wine regions (Doctoral dissertation, Hochschule Geisenheim).
Wang, C. (2019). The “worlds approach” to gastronomic tourism: The case of wine tourism in Japan. In The Routledge Handbook of Gastronomic Tourism (pp. 385-392). Routledge.
Zrnić, M., Blagojević, O., & Čavić, S. (2023). The role and importance of gastronomic tourism in Serbia and Montenegro in the function of destination branding. BizInfo (Blace) Journal of Economics, Management and Informatics, 14(1), 25-32.
Zrnić, M., Brdar, I., & Kilibarda, N. (2021). The importance of traditional food quality—the viewpoint of the tourism. Scientific journal" Meat Technology", 62(1), 69-76.