Learning through culinary tourism and developing a culinary tourism education strategy

Stone, Matthew J.; Migacz, Steve; Wolf, Erik

doi:10.1080/14766825.2021.1876078

Cited by 20 publications

(7 citation statements)

References 44 publications

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“…Simultaneously, economic opportunities are presented by environmental sustainability with a food production component (Hjalager and Johansen, 2013), which enhances the attraction value of tourism and helps improve identity, which can raise environmental awareness among tourists and develop local communities. This result is consistent with earlier research (Turgarini et al, 2022;Stone et al, 2022). However, the pandemic has affected such positive outcomes of tourism to some extent (Hamid et al, 2022), since they see food tourism sites as less safe, negatively impacting travellers and decreasing consumer trust.…”

Section: Discussionsupporting

confidence: 92%

Emerging themes in food tourism: a systematic literature review and research agenda

Sujood

Ali

Irfan

et al. 2023

BFJ

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PurposeThe aim of this paper is to review and categorise the body of existing research in order to better understand the state of food tourism. The primary objective of this study is to identify emerging themes in the area of food tourism and to highlight the relationships among them.Design/methodology/approachThis research consists of a systematic literature review of academic articles from the Scopus and Web of Science databases.FindingsTen themes of Food Tourism emerged from the analysis, i.e. Food Tourism and Local Food, Food Tourism and Sustainability, Food Tourism and Economy, Food Tourism and Food waste management, Food Tourism and Culture, Food Tourism and Environment, Food Tourism and Information Technology, Food Tourism and COVID-19, Food Tourism and Post pandemic consumer trust and Food Tourism and Tourism and Hospitality sector.Research limitations/implicationsThis study elaborates on the theoretical pieces of evidence on the connection between food and tourism. Not only limited to food tourism, but this paper also contributes to the literature in the area of economy, sustainability, post-COVID-19, food waste management, environment and technological innovations in food tourism.Originality/valueThis study contributes to a deeper understanding of the topic at hand. The study begins by systematically examining the topic to offer a thorough and in-depth analysis of food tourism. There is not a single study which has covered these many themes of food tourism, which makes it an important contribution to the literature.

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Section: Discussionsupporting

confidence: 92%

Emerging themes in food tourism: a systematic literature review and research agenda

Sujood

Ali

Irfan

et al. 2023

BFJ

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“…Bahar (2021), in her study evaluating tourist guiding associate and undergraduate programs in terms of gastronomy guiding, states that the Gastronomy Tourism course will benefit guidance students. Considering the current trends and other studies in the literature (López-Guzmán and Sánchez-Cañizares, 2012;Stone et al, 2022), it is a course that will improve the knowledge and skills of students studying in GCA departments that will be culinary professionals and serve gastro-tourists. It will be essential to increase the rate of the Gastronomy Tourism course in the curriculum.…”

Section: Findings and Discussionmentioning

confidence: 99%

Evaluation of Gastronomy and Culinary Arts Department Curriculums in the Context of the Relationship Between Gastronomy and Tourism

Seçuk

Sormaz

Seçim

2022

Türkiye Mesleki Ve Sosyal Bilimler Dergisi

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Gastronomy and tourism are two concepts that are closely related to each other. In this context, gastronomy and culinary arts (GCA) education include courses related to tourism. This study aims to examine, compare and evaluate the curricula of GCA departments in Turkey in the context of the tourism concept and to make suggestions. Within the scope of the study, the document analysis method was used, and the departments' curriculum on the universities' websites was accessed and examined. The obtained data were analyzed by frequency analysis. Study findings show that GCA departments were built by using the infrastructure of tourism faculties and food and beverage management departments in state universities, while it was opened within the faculties of fine arts in foundation universities. In the curricula of the departments under evaluation, there are 189 courses related to tourism areas. 87.30% of these courses are offered at state universities and 12.70% at foundation universities. Among these courses, which are generally carried out as two (44.44%) and three (52.38%) hours each, the ones primarily included in the GCA department curricula are General Tourism with 11.1% and Gastronomy Tourism with 10.58%.

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“…In this regard, tourists seek opportunities to acquire knowledge and forge connections during their gastronomic experiences [ 2 ]. It has been affirmed that a substantial majority of leisure tourists (79 %) actively seek to learn about food and beverages when exploring a destination [ 20 ]. Moreover, research indicates that tourists who engage in learning something new tend to develop a deeper appreciation for the value of co-creation within food tourism experiences [ 21 ].…”

Section: Literature Reviewmentioning

confidence: 99%

Food tourism to revitalize the Basque Country

Recuero-Virto,

Valilla Arróspide

2024

Heliyon

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Learning through culinary tourism and developing a culinary tourism education strategy

Cited by 20 publications

References 44 publications

Emerging themes in food tourism: a systematic literature review and research agenda

Emerging themes in food tourism: a systematic literature review and research agenda

Evaluation of Gastronomy and Culinary Arts Department Curriculums in the Context of the Relationship Between Gastronomy and Tourism

Food tourism to revitalize the Basque Country

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