Designing gastronomic identity-based food tours
Date
2022
Authors
Kim, A.
Editors
Aktas, G.
Kozak, M.
Kozak, M.
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Book chapter
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Source details - Title: International Case Studies in Tourism Marketing, 2022 / Aktas, G., Kozak, M. (ed./s), Ch.15, pp.143-151
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Abstract
Food tourism plays a critical role in revitalising a gastronomic identity of local cuisines and it provides tourists with an authentic cultural experience which is connected to food history, traditional recipes, dining etiquettes, or rituals. Yet, as the desired food experiences of tourists have increasingly become diversified based on their interest and involvement in food, food tour operators must challenge themselves to develop unique and innovative tourism products and services by combining a broader aspect of food values with the destination’s culture, natural environment, local people’s lifestyle, health benefits or sustainability issues to satisfy different needs of food tourist markets. Using one food tour company’s tour examples in South Australia, students will analyse how current food tour operators’ products and services target specific food tourism experiences in different ways. It also encourages students to develop their creative skills by providing innovative solutions for the development of unique food tourism experiences.
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Copyright 2022 Selection and editorial matter, Gürhan Aktaş and Metin Kozak; individual chapters, the contributors