Gastronomy Tourism

Abstract

The existing literature supports the view that there is a connection between tourism and gastronomy. However, there is little empirical evidence, to show for example, whether or not there is a gastronomy-tourism market segment. Or, does destination's gastronomy contribute to the tourists' quality of experiences while visiting the destination? And, do tourists return to the destination to resample its cuisine?This study was undertaken in Hong Kong which, according to some is a city-destination that offers unique and diverse gastronomy. The results of the study provide evidence, suggesting that motivation to travel for gastronomy reasons is a reasonably valid construct for use for market segmentation purposes. Also, the results of the data analysis reveal that gastronomy plays a major role in the way tourists experience the destination, and indicate that some travellers would return to the same destination to savour its unique gastronomy.

Tourists’ Approach to Local Food

“…For example Rozin (2006), states the gender to be a determinant factor affecting local food consumption when comes to meat avoidance, weight concerns and preference of low-calorie foods among respondents in USA. Kivela & Crotts (2005) supports this idea by pointing that males found to be more interested and involved in local food consumption compared to females. Corroborating with this point, several studies have suggested that females are more concerned about the safety of food, whereas males focus on taste more than safety (Flynn, Slovic, Mertz, 1994;Kim et al, 2009;Wadolowska, Babicz-Zelinska, Czarnocinska, 2008).…”

“…For example, Telfer and Wall (2000) reports that tourists; spending on food makes up one-third of total travel expenditure which also reflects the importance of food consumption in tourism. Local food is a major component for both leisure and business segments of tourism industry and eating is the only activity that prompts all five senses; vision, tactile, auditory, taste and olfaction (Kivela & Crotts, 2005).…”

Ankara da Gastronomi Turizminin Değerlendirilmesi: Nitel Bir Araştırma (Evaluation of Gastronomy Tourism in Ankara: A Qualitative Research)

“…Bununla birlikte gastronomi; deniz, kum, güneş turizminden yararlanamayan destinasyonlar için büyük önem teşkil eder (Kivela ve Crotts, 2005). Yerli ve yabancı ziyaretçilere yerel ürünler ve mutfak geleneklerinin sunulması, turist destinasyon imajına yeni bir boyut kazandırır ve destinasyonda ilave ekonomik faaliyetler gelişmesine imkan verir (Halkier, 2012).…”

Turi̇stleri̇n Desti̇nasyon Seçi̇mi̇nde Yöresel Yemekleri̇n Rolü: İzmi̇r Yarimadasi’ni Zi̇yaret Eden Turi̇stleri̇n Görüşleri̇ Üzeri̇ne Bi̇r Araştirma

“…Özellikle destinasyonların ziyaretçilerine sunduğu yerel yemekler destinasyonların turistler tarafından tercih edilmesinde önemli bir rol oynamaya başlamıştır (Dilsiz, 2010: 20). Söz gelimi, Fransa'nın Tuscany ve Lyons bölgelerinin temel turist çekicilik öğeleri olarak yemekleri ön plana çıkmaktadır (Kivela ve Crotts, 2005).…”