Current studentsExisting staffContact us
 

Designing gastronomic identity-based food tours

Simple item page
dc.contributor.authorKim, A.
dc.contributor.editorAktas, G.
dc.contributor.editorKozak, M.
dc.date.issued2022
dc.description.abstractFood 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.
dc.identifier.citationSource details - Title: International Case Studies in Tourism Marketing, 2022 / Aktas, G., Kozak, M. (ed./s), Ch.15, pp.143-151
dc.identifier.doi10.4324/9781003182856-16
dc.identifier.isbn9781003182856
dc.identifier.urihttps://hdl.handle.net/11541.2/32628
dc.language.isoen
dc.publisherRoutledge
dc.publisher.placeUK
dc.rightsCopyright 2022 Selection and editorial matter, Gürhan Aktaş and Metin Kozak; individual chapters, the contributors
dc.source.urihttps://doi.org/10.4324/9781003182856-16
dc.subjectfood tourism
dc.subjectgastronomic identity
dc.subjectlocal cuisine
dc.titleDesigning gastronomic identity-based food tours
dc.typeBook chapter
pubs.publication-statusPublished
ror.mmsid9916701025001831

Files

Collections