Relevant bibliographies by topics / Gastronomic tourism

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Gastronomic tourism'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 May 2022

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Journal articles on the topic "Gastronomic tourism"

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Dancausa Millán, Mª Genoveva, Mª Genoveva Millán Vázquez de la Torre, and Ricardo Hernández Rojas. "Analysis of the demand for gastronomic tourism in Andalusia (Spain)." PLOS ONE 16, no. 2 (February 5, 2021): e0246377. http://dx.doi.org/10.1371/journal.pone.0246377.

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In recent years, gastronomy has become a fundamental motivation to travel. Learning how to prepare gastronomic dishes and about the raw materials that compose them has attracted increasing numbers of tourists. In Andalusia (region of southern Spain), there are many quality products endorsed by Protected Designations of Origin, around which gastronomic routes have been created, some visited often (e.g., wine) and others remaining unknown (e.g., ham and oil). This study analyses the profile of gastronomic tourists in Andalusia to understand their motivations and estimates the demand for gastronomic tourism using seasonal autoregressive integrated moving average (SARIMA) models. The results obtained indicate that the gastronomic tourist in Andalusia is very satisfied with the places he/she visits and the gastronomy he/she savours. However, the demand for this tourist sector is very low and heterogeneous; while wine tourism is well established, tourism focusing on certain products, such as olive oil or ham, is practically non-existent. To obtain a homogeneous demand, synergies or pairings should be created between food products, e.g., wine-ham, oil-ham, etc., to attract a greater number of tourists and distinguish Andalusia as a gastronomic holiday destination.
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Mal'ska, Marta Pylypivna, Yuriy Volodymyrovych Zinkо, and Maria Ivanovna Fil. "POTENTIAL OF RESTAURANT GASTRO-TUR FOR DEVELOPMENT OF GASTRONOMIC TOURISM OF LVIV." GEOGRAPHY AND TOURISM, no. 49 (2019): 73–82. http://dx.doi.org/10.17721/2308-135x.2019.49.73-82.

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Goal. The purpose of the paper is to provide scientific substantiation of theoretical and practical recommendations for the development of gastronomic tourism, using the potential of the restaurant industry. Methodology: research is made up analysis and systematization and synthesis. The basic objects of gastronomic tourism are determined, the potential of restaurant business as a tourist destination is researched. Results: The concept of "restaurant tour", perspectives of development of domestic gastronomic tourism and restaurant business as an object of tourist trip in Lviv is substantiated. The scientific-theoretical approaches to the definition of the essence and objects of gastronomic tourism are revealed; - the potential and opportunities of the sphere of restaurant business in the development of modern tourist infrastructure, including through the development of gastronomic tourism; - measures of development of the domestic restaurant business as a perspective direction of gastronomic tourism and an independent object of tourist trips are offered. Scientific novelty: systematized, generalized and substantiated firms / tour operators who have developed restaurant routes in Lviv for the development of gastronomic tourism. Practical significance: Gastronomic tourism has significant prospects for development, and the organization of gastronomic tours, restaurant gastronomy tours contributes to the revival of national culinary traditions. Business entities in the sphere of restaurant business should become an important part of the development of gastronomic tourism, playing an important role in shaping the quality of life, providing public health and shaping the tourist image of the regions.
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Wiweka, Kadek. "Gastronomy Tourist’s experience: Evidence from Gudeg “Yu Djum” Yogyakarta." TRJ Tourism Research Journal 5, no. 2 (October 13, 2021): 118. http://dx.doi.org/10.30647/trj.v5i2.132.

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Gastronomic tourism has been popular in various countries in the world, especially those that make gastronomy a major tourist attraction. This research objective is to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involve 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in building the gastronomic experience is starting from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Meanwhile, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to build a post-pandemic gastronomic tourism business. Research limitations include the scope of sample size which is limited to one type of restaurant. Therefore, further research is expected to expand the research area by involving more restaurants that represent gastronomic tourism in Yogyakarta, as well as other cities.
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Bestari, Ni Made Prasiwi, Agung Suryawan Wiranatha, I. Gusti Ayu Oka Suryawardani, and I. Nyoman Darma Putra. "Rejuvenating Cultural Tourism Through Gastronomic Creative Tourism in Ubud Bali." Mudra Jurnal Seni Budaya 37, no. 2 (April 25, 2022): 136–45. http://dx.doi.org/10.31091/mudra.v37i2.1938.

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The Ubud area has long been developed and is known as a cultural tourism destination. This is not surprising because Ubud has many artistic and cultural attractions to offer for tourists. However, in the last two decades, Ubud is also known as a culinary tourism destination. In fact, the Gianyar Regency government and the Ministry of Tourism and Creative Economy have promoted Ubud as gastronomic tourism. This article analyzes the role of gastronomic tourism in supporting cultural tourism in Ubud. Does the new Ubud label as gastronomic tourism fade the image of Ubud as cultural tourism or does it increase its charm and attractiveness? This qualitative study collects data by interview, observation, and literature study. They were analyzed from the light of creative tourism. The article concludes that gastronomy tourism such as cooking class and food festival that has developed in Ubud is a form of creative tourism that help in rejuvenating the image of Ubud as cultural tourism. This happens because food and all the cooking processes as well as all the stories and values system of local wisdom attached to the local foods are part of the culture. This article contributes in providing an understanding of strengthening the image of Ubud tourist destinations as cultural tourism through creative tourism known as gastronomic tourism.
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Nesterchuk, Inna Konstantinovna. "EVALUATION AND MAIN STAGES OF FORMATION OF TOURIST-RECREATIONAL AND GASTRONOMIC POTENTIALS OF THE REGION IN THE CONTEXT OF DEVELOPMENT OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 52 (2019): 33–44. http://dx.doi.org/10.17721/2308-135x.2019.52.33-44.

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The article considers regional recreational-tourist and gastronomic potentials as important elements of the development of the Right-bank Polissya. Goal. The central place in the work is paid to the least studied problem of estimating the gastronomic potential of the Right-bank Polissya. The development of gastronomic symbols provides the basis for a further increase in the flow of domestic and inbound tourism, increasing the attractiveness of the tourist destination, enhancing the image of the region and promoting local products. Methodology. The clarification of the methodology of integrated assessment of the recreational and tourist potential was based on the scientific developments of Z. Herasymchuk, M. Hliadin, Y. Humeniuk, O. Beidyk, I. Berezhna, V. Beznosiuk, I. Zelinskyi, N. Kolenda, V. Matzal, N. Nudelman, V. Rudenko, L. Cherchyk, Y. Shabardin, E. Schepanskyi. Results. The concept and content of the category «tourist-recreational potential» are generalized and the notion «gastronomic potential» is defined. For the development of tourism in any region, it is necessary to have reliable information about tourist resources of the region, therefore, the gastronomy, tourist zoning of the region was carried out. Scientific novelty. The author's vision of the seamless assessment of the gastronomic potential of the region territory in the sphere of tourism and recreation is proposed. Nevertheless, to determine the necessity of the development of gastronomic tourism in any territory it is not enough to have only attractive tourist objects. In other words, the gastronomic potential includes a combination of natural and historical-cultural factors, as well as conditions for the reception and maintenance of tourists. Gastronomic potential mapping was conducted and gastronomic festivals were highlighted as events of large-scale tourist importance in the Right-Bank Polesie, which will be necessary for gastronomic and tourist zoning.Practical significance. New trends in socio-economic development of the country offer a much different, more responsible attitude to the formation of regional recreational and tourist potential and gastronomic in particular and regional tourist (gastronomic) product. It also requires a comprehensive assessment of the tourist-recreational and gastronomic potentials of a particular region, identifying its regional specificity and prospects for use.
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Nicula, V., S. Spanu, and G. Kharlamova. "Gastronomic Tourism, an Opportunity for Diversifying the Tourist Offer in the Sibiu Area." Bulletin of Taras Shevchenko National University of Kyiv. Economics, no. 202 (2019): 48–54. http://dx.doi.org/10.17721/1728-2667.2019/202-1/7.

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In the tourists’ motivation to choose a holiday destination, gastronomy is gaining important insights, which has led to an increasing supply of quality-based local products and a stronger market growth. Gastronomy has become one of the most dynamic segments on the international tourism scene. Gastronomic tourism begins to be viewed as a phenomenon as a new tourist product itself, due to the fact that more than one third of the expenses in the tourist offer of the destination are made food. This shows the importance of gastronomy in the quality of leisure experience. Gastronomic tourism gains more and more importance as motivating the future in choosing the holiday destination. Proof of this is that, according to recent research (Euromonitor, 2018), eating in restaurants is the second favourite activity for international athletes visiting the US and occupying the first place for tourists from North America in their recreational trips to other countries. for these reasons, we developed a questionnaire that was applied to a total of 234 respondents, but randomly among the visitors at the Tourism Fair, which was dashed in November 2017 in Bucharest. The survey aimed at identifying the position of the fish and the gastronomy occupied in the motivation of the tourists to visit Sibiu and the surrounding areas. The results revealed that the traditional gastronomy, through its multicultural aspect, represents the second or third op visiting Sibiu. Certainly, this will become even more visible, given the designation for 2019 of Sibiu as a European gastronomic region.
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González Santa Cruz, Francisco, Salvador Moral-Cuadra, Juan Choque Tito, and Tomás López-Guzmán. "Gastronomic Motivations and Perceived Value of Foreign Tourists in the City of Oruro (Bolivia): An Analysis Based on Structural Equations." International Journal of Environmental Research and Public Health 17, no. 10 (May 21, 2020): 3618. http://dx.doi.org/10.3390/ijerph17103618.

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The continuous dynamism that tourism suffers makes the motivations of tourists change, making them search for new experiences. In this sense, gastronomy is positioned as a key element of union between tourism and culture, thus developing gastronomic tourism. The analysis presented here will address gastronomic motivations and their influence on the value perceived by foreign tourists in Oruro (Bolivia), based on a total sample of 370 and through a covariance-based structural equation modelling (CB-SEM). Among the main results, it is worth highlighting the positive influence of gastronomic motivations on the value perceived by tourists. These results are also very useful for public and/or private entities for the creation of new strategies to promote local gastronomy.
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Ovcharenko, Natalia, Elena Galenko, Iuliia Orlovskaia, and Elena Shumakova. "Gastronomic Tourism as a Way of Forming Impressions." SHS Web of Conferences 110 (2021): 06002. http://dx.doi.org/10.1051/shsconf/202111006002.

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Since the second half of the 2000s, gastronomic tourism has been the most dynamically growing segment of tourism around the world: up to 1/3 of the tourist’s expenses in the destination are expenses for food and beverage. The importance of gastronomy in the context of the experience economy has grown many times: gastronomy has ceased to be only a function of ensuring the tourist’s stay in the destination, along with accommodation and transport – it becomes the core of the tourist experience, a means of penetrating the history and culture of the destination, receiving the brightest and deepest emotions. Against the background of increasing globalization and ever-greater “seen” by the average tourist, there is a burning out of interest in traditional tourist activities; for example, sightseeing is no longer enough, and tourists require full immersion in the culture of the host country/region, and even more – they want to live a small life like a local, and gastronomic experiences that extend beyond the simple consumption of food are able to meet this exacting demand. The increasing tourist flows and the volume growth of public catering indicate the demand for the gastronomic component of tourism, which, in turn, can be one of the main ways to form impressions.
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Wijaya, Tony, Nurhadi Nurhadi, Andreas Mahendro Kuncoro, and Penny Rahmawaty. "Qualitative study of Yogyakarta palace culinary gastronomic tourism." Global Journal of Business, Economics and Management: Current Issues 11, no. 1 (March 30, 2021): 58–68. http://dx.doi.org/10.18844/gjbem.v11i1.5115.

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This study aims to explore in-depth information on the factors that become gastronomic tourist attractions of the Yogyakarta palace culinary. This research is qualitative research and data collection was carried out by interviews. In this study, the informants were the Yogyakarta palace’s gastronomic tourists and the Yogyakarta palace’s culinary managers. The data analysis technique used is a descriptive interactive model. These research results show that each restaurant has different concepts and segments serving culinary tourism services. The concept is presented with traditional and modern nuances. Each restaurant offers different advantages, such as private dinner programmes, home tours or different culinary service experiences. The segments of each Yogyakarta palace culinary restaurant are divided into tourists and the general public, although culinary managers focus more on overseas tourists. Based on domestic and foreign tourists’ perspective, the appeal of the Yogyakarta palace culinary tourism is the need for experience, curiosity, invitations, tourism information and a sense of pride. The responses given by the informants were related to experiences during the gastronomic or culinary tours of the palace, namely getting new experiences, fun, satisfaction, a sense of pride and willingness to recommend to others. Recommendations on the tourism office to introduce gastronomic tourism to foreign countries can boost the level of tourist visits. The palace’s culinary service providers need to provide a satisfying experience and historical services that stick in visitors’ minds by providing complete guidance and information regarding the historical and cultural value of food and its procedures. Keywords: Culinary, gastronomy, palace, tourism.
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Uliganets, S., S. Batychenko, L. Melnik, and Yu Sologub. "FEATURES DEVELOPMENT OF GASTRONOMIC TOURISM: FOREIGN EXPERIENCE." Bulletin of Taras Shevchenko National University of Kyiv. Geography, no. 78-79 (2021): 48–52. http://dx.doi.org/10.17721/1728-2721.2021.78-79.7.

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In the modern world, gastronomic tourism is gaining popularity as an alternative to all the usual holidays. Gastronomic tourism is a type of tourism-related to acquaintance with the production, technology of preparation and tasting of national dishes and drinks, as well as with the culinary traditions of the peoples of the world. A gastronomic journey is a way of expressing a traveller’s understanding of a country. There are well-known gastronomic destinations in the world, including Spain, France, Italy, Greece, Belgium, Portugal, the United States (especially California in the Napa and Sonoma Valley), Brazil, Peru, Mexico, New Zealand, South Africa, Australia, Chile, Malaysia, Japan, Indonesia, Bali, China, or Singapore. Gastronomy tourists include the following categories: tourists who are tired of ordinary tourism; tourists who want to make a difference in their diet; gourmets; tourists whose work is related to cooking and eating; representatives of travel companies are interested in organizing their own gastronomy. The top 5 popular gourmet tours in the world are analyzed. Some popular destinations for tasty trips, namely, countries with specific national cuisine (Italy, France, Japan, China, Thailand); regions that are famous for their products (in France, for example, Bordeaux, Burgundy, Champagne, have become innovators in the wine industry); the most famous restaurants of the country that are famous for their cuisine, marked by Michelin stars and International ratings (in Italy – “La Pergola” (Rome), Japan – Koji (Tokyo), England – Fet Duck (Bray) and others); enterprises that have become world leaders in the production of various products (Swiss chocolate factory “Alprose”, German breweries “Ettal” and “Andeks”, Swiss cheese factory “Gruyere”). Top 10 countries by number of Michelin starred restaurants are highlighted. Current gastronomic tours abroad are characterized. The results of the Gastronomic Tourism Forum in Spain, which will positively influence the development of gastronomic tourism in the world, are analyzed.
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Dissertations / Theses on the topic "Gastronomic tourism"

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Nekvasilová, Šárka. "Regionální gastronomie ve Středočeském kraji." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-115463.

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The main aim of this thesis is to examine the implementation of the project Czech Specials in practice and analyze offer of regional specialities in the Central Bohemian region through the comparison of the product of certified and non-certified restaurants. The theoretical part deals with the importance of restaurant services, gastronomy, gastronomic tourism, quality, and marketing. The content of the work is also characteristic of the region of Central Bohemia, the historical development of regional gastronomy and specifications of traditional regional specialities of the region. The fourth chapter introduces the project Czech Specials and represents the results of the carried out survey of certified restaurants. In the final chapter the author deals with the analysis of the offer of non-certified restaurants in Kutná Hora, and performs a comparison of their product with the product of certified restaurants. Finally, it presents the findings of an interview on the topic of regional gastronomy and project Czech Specials with the owner of the non-certified restaurant in Kutná Hora.
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Lymburn, Janet Marie. "Gastronomic tourism : a valuable new niche in New Zealand tourism? /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arml986.pdf.

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Kosová, Michaela. "Hodnocení kvality gastronomických služeb." Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-12359.

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The thesis is focused on gastronomic services quality evaluation. The theoretical section characterizes gastronomy, its particularities and gives an overview of legal regulations covering this area. Furthermore, it explains the concept of quality, outlines the basic quality management systems, specifies the particularities of quality in gastronomic services and elucidates possible attitudes towards gastronomic services quality evaluation and recognition. The analytical section presents an analysis of the situation in the field of gastronomic services quality evaluation in Germany and in the Czech Republic and is focused on gastronomic guides, internet evaluation portals and restaurant databases. It also mentions the approach to the unified classification or quality standardization in this branch and introduces a short comparison of selected statistical indicators. The final part of the thesis proposes own simple system of catering establishment standardization and quality certification in the Czech Republic.
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Ha, Thi Thuy Duong. "Gastronomic tourism in Vietnam : linking food consumption experience of tourists and culture identity." Rouen, 2015. http://www.theses.fr/2015ROUED009.

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Le tourisme est devenu un des secteurs d'activité les plus importants au monde. Le dynamisme économique qu'il apporte aux pays en développement est une réelle opportunité. De nombreux pays l'ayant compris se livrent à une compétition acharnée et donc mettent en avant leur culture et tradition pour attirer de plus en plus de touristes. La gastronomie d'un pays est un vecteur reconnu de la culture des civilisations, c'est pour cela que cette recherche est basée sur les liens que l'on peut observer entre la culture, la gastronomie et le tourisme. Le dénominateur commun de ces variables et le comportement du touriste en tant que consommateur. L'industrie du tourisme est donc amenée à proposer de plus en plus de services permettant à ses clients de connaître des expériences au plus proche de l'identité culturelle d'un pays. Comment cette industrie du tourisme et ces pays font-ils pour créer cette alchimie ?
Tourism is one of the world's largest industries. Tourism is an attractive tool for economic development, specifically in the developing world. As competition between tourism destinations increases, local culture is becoming and increasingly valuable source of new productsand activities to attract and amuse tourists. Gastronomy has a particularly important role to play in this, not only because food is central to the tourist experience, but also because gastronomy has become a significant source of identity formation in postmodern societies. The present research relies on this latter argument to discuss the influence of food consumption on country or destination identification. Notably, how does food consumption have gained growing interrest in the strategy of tourism development ? Does a destination's gastronomy contribute to the tourist's quality of experiences while visiting the destination ? How can a host country connect food, cultural identity and tourist attraction ? What are the expected benefits in termes of cultural entities from opening up to tourism ?
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Thomas, Morgan Avery Thomas. "A Typology of Gastro Tourism Consumers: A Conceptual Classification of Gastronomic Tourists' Consumer Behavior." Ohio University Honors Tutorial College / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1536073966117087.

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Forgas, Serra Sara. "Catalan gastronomy in the province of Girona: a study of tourists’ awareness of gastronomy and the available gastronomic options in accommodations." Doctoral thesis, Universitat de Girona, 2019. http://hdl.handle.net/10803/668879.

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Tourists are interested in getting to know the gastronomy of the destinations. Those tourists who visit the Costa Brava are confused with the knowledge of Catalan cuisine. Based on this observation, the web pages of the lodgings in the province of Girona are analysed to see if the typical 2/2 regional food is served, and the hoteliers are surveyed to find out what they are offering on Catalan cuisine. The results show: little interest in offering regional cuisine, but still far from what is necessary for the tourist to know the traditional cuisine; and scarce willingness to show the gastronomic offer through the network, so the tourist may have difficulty in finding information on the food that can be enjoyed at the destination. This contrasts with the efforts made by different tourism promotion agents to publicize Catalan gastronomy
Els turistes s'interessen en conèixer la gastronomia de les destinacions. Aquells turistes que visiten la Costa Brava denoten confusió en el coneixement de la cuina catalana. Partint d'aquesta observació s’analitzen les pàgines web dels allotjaments de la província de Girona, per comprovar si s’hi serveix menjar típic de la regió, i s'enquesten als hotelers per saber quina és la seva disposició alhora d’oferir cuina catalana. Els resultats mostren: un cert interès a oferir cuina de la regió, però encara lluny del que és necessari per tal de que el turista conegui la gastronomia tradicional; i poca disposició en parlar de l’oferta gastronòmica a través de la xarxa, de manera que el turista pot tenir dificultats al cercar informació sobre el menjar que pot degustar a la destinació. Aquest fet es contraposa amb els esforços que els diferents agents de promoció turística fan per donar a conèixer la gastronomia catalana
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Bojana, Kalenjuk. "Војводина као дестинација гастрономског туризма." Phd thesis, Univerzitet u Novom Sadu, Prirodno-matematički fakultet u Novom Sadu, 2014. https://www.cris.uns.ac.rs/record.jsf?recordId=91915&source=NDLTD&language=en.

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Гастрономски  туризам  представља  растући  тренд  у  свету,  па  су  по  узору  наафирмисане  гастрономске  дестинације  предмет  истраживања  биле  атрактивнедестинације у Војводини попут музеја хране и пића, природних резервата, салаша,сеоских  домаћинстава,  затим  регионална,  домаћа  и  национална  јела  и  пића  уугоститељско-туристичким објектима, храна и пиће који имају заштиту пореклаали и они који треба да поседују ову врсту заштите зарад додатне користи урегиону, туристичке манифестације засноване на регионалном пићу и храни, али изапослени у угоститељству и туризму од којих зависи успешан развој овог обликатуризма, као и стратегија његовог развоја. Основни циљ дисертације је био да сеутврди  стањe,  могућности  и  перспективе  развоја  гастрономског  туризмазаснованог  на  аутентичној,  домаћој,  регионалној  храни  и  пићу  и  дефинишестратегија развоја. Посебан акценат је стављен на запослене у угоститељству итуризму кроз анализу њихових ставова о развоју гастрономског туризма у региону.При томе је, кроз примену одговарајуће методологије и спроведеног истраживања,задатак  рада  био  да  потврди,  делимично  потврди  или  оповргне  постављенуосновну хипотезу да је Војводина значајан произвођач хране и пића, који пружааутентичан,  регионални,  гастрономски,  туристички  доживљај,  а  није  довољноафирмисан у туризму, што условљава и недовољан развој гастрономског туризма,и тиме укаже на све недостатке, како би се они благовремно отклонили и такоВојводину учинили дестинацијом гастрономског туризма.
Gastronomski  turizam  predstavlja  rastući  trend  u  svetu,  pa  su  po  uzoru  naafirmisane  gastronomske  destinacije  predmet  istraživanja  bile  atraktivnedestinacije u Vojvodini poput muzeja hrane i pića, prirodnih rezervata, salaša,seoskih  domaćinstava,  zatim  regionalna,  domaća  i  nacionalna  jela  i  pića  uugostiteljsko-turističkim objektima, hrana i piće koji imaju zaštitu poreklaali i oni koji treba da poseduju ovu vrstu zaštite zarad dodatne koristi uregionu, turističke manifestacije zasnovane na regionalnom piću i hrani, ali izaposleni u ugostiteljstvu i turizmu od kojih zavisi uspešan razvoj ovog oblikaturizma, kao i strategija njegovog razvoja. Osnovni cilj disertacije je bio da seutvrdi  stanje,  mogućnosti  i  perspektive  razvoja  gastronomskog  turizmazasnovanog  na  autentičnoj,  domaćoj,  regionalnoj  hrani  i  piću  i  definišestrategija razvoja. Poseban akcenat je stavljen na zaposlene u ugostiteljstvu iturizmu kroz analizu njihovih stavova o razvoju gastronomskog turizma u regionu.Pri tome je, kroz primenu odgovarajuće metodologije i sprovedenog istraživanja,zadatak  rada  bio  da  potvrdi,  delimično  potvrdi  ili  opovrgne  postavljenuosnovnu hipotezu da je Vojvodina značajan proizvođač hrane i pića, koji pružaautentičan,  regionalni,  gastronomski,  turistički  doživljaj,  a  nije  dovoljnoafirmisan u turizmu, što uslovljava i nedovoljan razvoj gastronomskog turizma,i time ukaže na sve nedostatke, kako bi se oni blagovremno otklonili i takoVojvodinu učinili destinacijom gastronomskog turizma.
Gastronomy tourism represents a growing trend in the world and the subjects of the research, which was modelled after well-established culinary destinations, were attractive destinations in Vojvodina suchas museum of food and drinks, nature reserves, farms, rural households as well asregional, local and national dishes  and drinks in hospitality and touristic facilities, foods and drinks that have protected origin and those which should have this kind of protection for the sake of additional benefits in the region, touristic manifestations based on regional foods and drinks and the employees in the hospitality and tourism of whom depends the successful  development of this kind of tourism as well as the strategy of its development. The  main objective of the thesis was to determine the status, opportunities and development perspectives of gastronomic tourism based on authentic, domestic, regional foods and drinks and to define development strategies. Special emphasis was put on the employees in the hospitality and tourism industry through an analysis of their views on the development of gastronomic tourism in the region. At the same time, through the application of appropriate methodology and conducted research, the  task of this thesis was to confirm, partly confirm or deny the basic hypothesis that Vojvodina is an important producer of foods and drinks that provides an authentic, regional, gastronomic, tourist experience but it is not sufficiently established in tourism  which results in poor development of gastronomic tourism, and thus point out the shortcomings in order for them to be timely removed and, by doing so, make Vojvodina a gastronomic tourism destination.
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Brisson, Geneviève. "Branding Prince Edward County as a Gastronomic Niche Tourism Destination: A Case Study." Thèse, Université d'Ottawa / University of Ottawa, 2012. http://hdl.handle.net/10393/23345.

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Increasingly, gastronomy is playing a role in people’s motivation for travel, and destinations are making food and beverages their main attraction. This study explored the growing field of gastronomic tourism, a type of niche tourism, through the theoretical framework of destination branding theory. Using a qualitative case study research design, this research examined the branding of the emergent region of Prince Edward County, Ontario, Canada as a gastronomic niche tourism destination from the perspective of tourism industry players. Findings indicated that the region turned to gastronomic tourism due to its agricultural history and need for economic development. It was also found that tourism industry players utilized the processes of brand identity, product development, collaboration, support and communication to brand the region. This study contributes scholarly and practical knowledge to the areas of tourism and branding, by providing insight into the development, management and promotion of destination brands.
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Ceruti, Barroso Camila. "Mercado gastronómico en Barrios Altos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656764.

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En los últimos años la gastronomía peruana ha crecido de manera significante, el Perú es uno de los países más reconocidos internacionalmente por su comida y esto es un factor de identidad, orgullo y cohesión social para los peruanos. La idea del proyecto nace luego de visitar distintos mercados tanto en el extranjero cómo en Lima y encontrar que no existe una tipología adecuada de mercado gastronómico en nuestro país, un lugar que recupere la esencia de mercado tradicional, pero con actividades complementarias para la difusión de la gastronomía y para reactivar la zona donde se ubique. Se elige el centro histórico de Lima, ya que es un punto focal de la ciudad, una parada fija para los turistas y un distrito con mucha historia y tradición. El proyecto parte de la propuesta urbana de una alameda cultural al lado del río Rímac que se articula al proyecto, uniendo de esta forma la cultura y la gastronomía y reanimando la zona a partir de un estudio de un recorrido turístico del distrito. La volumetría se adapta al entorno mediante su altura, materiales y reinterpretaciones en la fachada de elementos típicos del centro de Lima, como los balcones. Además, se crean espacios públicos de encuentro que ayudan a mejorar la zona. Se busca crear un centro tanto turístico como local, donde se promueva la gastronomía, el ocio y la cultura.
In recent years, Peruvian gastronomy has grown significantly, Peru is one of the most internationally recognized countries for its food, this is a factor of identity, pride and social cohesion for Peruvians. The idea of the project was born after visiting different markets both abroad and in Lima and finding that there is not an adequate typology of gastronomic market in our country, a place that recovers the essence of traditional market but with complementary activities for the dissemination of gastronomy and to reactivate the area where it is placed. The historic center of Lima is chosen for the project, as it is a focal point of the city, a fixed stop for tourists and a district with a lot of history and tradition. The project starts with an urban proposal, a cultural boulevard next to the Rimac river that is articulated to the project, uniting in this way, culture and gastronomy in the same place and reviving the area based on a study of a touristic route of the district. The volumetry is adapted to the surroundings through its height, materials and reinterpretations in the facade of typical elements of the center of Lima, such as balconies. In addition, public meeting spaces are created to help improve the area. The project seeks to create a tourist and local center where gastronomy, leisure and culture are promoted.
Tesis
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Kock, Marcelino. "The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba." Doctoral diss., University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5964.

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Purpose of this study is to holistically analyze existing linkages between Aruba's tourism industry, restaurants and local farmers, by examining strategies that constrain the development of linkages between these stakeholders. Previous research indicated that tourism development is often accompanied with increased demand for imported food, which results in foreign exchange leakages, inflation and competition with local production. This phenomenon is very common in the Caribbean, where Aruba, with its heavy reliance on imported goods and services, is no exception to this occurrence. To comprehend potential problems associated with linking both sectors, these in-depth case study addresses three fundamental questions: a) what is the structure of supply and demand of food for the tourism industry of Aruba?, and b) what factors constrain the development of linkages between international tourism and Aruba's local agriculture? Using an exploratory and stochastic methodological approach, data will be obtained from structured surveys from three different stakeholders in the food supply chain of Aruba. Anticipated findings illustrate that the existing linkage between the tourism industry and agriculture in Aruba is still weak, yet the food consumption and preferences by tourists can contribute in enhancing an eco-gastronomic tourism supply chain.
Ph.D.
Doctorate
Dean's Office, Education
Education and Human Performance
Education; Hospitality Education
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Books on the topic "Gastronomic tourism"

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Steinbruch, Eva Ribenboim. Brasil: Gastronomia, cultura e turismo = Brazil : gastronomy, culture and tourism. [São Paulo, Brazil]: BEĨ, 2010.

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Oktadiana, Hera, Myrza Rahmanita, Rina Suprina, and Pan Junyang. Current Issues in Tourism, Gastronomy, and Tourist Destination Research. London: Routledge, 2022. http://dx.doi.org/10.1201/9781003248002.

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Possamai, Ana Maria De Paris, and Rosana Peccini. Turismo, história e gastronomia: Uma viagem pelos sabores. Caxias do Sul, RS, Brasil: EDUCS, 2011.

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Nechar, Marcelino Castillo, and Ana Leticia Tamayo Salcedo. Turismo y gastronomía: Sociedad y humanismo. Toluca, México: Universidad Autónoma del Estado de México, 2014.

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Stadtfeld, Frieder. Fachwörterbuch für Tourismus, Hotellerie und Gastronomie. Limburgerhof: FBV Medien Verlag, 1992.

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Duboux, Jean-Pierre. Dictionary of gastronomy, hotels, tourism: English-French-German. Thun, Switzerland: Rot-Weib, 1990.

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Duboux. Dictionary of gastronomy, hotels, tourism: English-French-German. Thun, Switzerland: Rot-Weiss, 1990.

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Food, agri-culture and tourism: Linking local gastronomy and rural tourism : interdisciplinary perspectives. Berlin: Springer, 2011.

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Takaćs, Zsuzsa. Bor, turizmus, gasztronómia Tolnában =: Wine, tourism, gastronomy in Tolna County. Szekszárd: KAFI Reklám és Kommunikációs Bt., 1999.

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Takács, Zsuzsa. Bor, turizmus, gasztronómia Baranyában =: Wine, tourism and gastronomy in Baranya County. Szekszárd: KAFI Reklám és Kommunikációs Bt., 2001.

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Book chapters on the topic "Gastronomic tourism"

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Dixit, Saurabh Kumar. "Marketing gastronomic tourism experiences." In The Routledge Handbook of Tourism Experience Management and Marketing, 323–36. Abingdon, Oxon ; New York, NY : Routledge, 2020. |Includes bibliographical references and index.: Routledge, 2020. http://dx.doi.org/10.4324/9780429203916-28.

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Cabeça, Sónia Moreira, Alexandra R. Gonçalves, João Filipe Marques, and Mirian Tavares. "Gastronomic creative tourism: experiences in the Algarve region of Portugal." In Creative tourism: activating cultural resources and engaging creative travellers, 62–67. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789243536.0009.

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Abstract In Portugal, gastronomy is also seen as a valued asset that can enrich the tourist experience and add value to the territories, differentiating them (Turismo de Portugal, 2017). In a mass tourism destination like the Portuguese region of the Algarve, a major sea and sun destination, gastronomy can contribute to a more sustainable tourism, helping to diversify the Algarve's attraction base and to reduce tourism seasonality. The satisfaction of tourists with the gastronomy experience in the Algarve was studied some years ago and the results show that it depends on three main determinants: quality and price, gastronomy, and atmosphere. The evaluation showed that satisfaction 'was very much related with gastronomy related factors, including local courses, originality and exoticness, and the presentation of food and staff. Quality, and price were also found to be an important influence on satisfaction although to a lesser extent than gastronomy' (Correia et al., 2008, p. 174). Atmosphere was considered a less important factor.
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Kim, Aise. "Designing gastronomic identity-based food tours." In International Case Studies in Tourism Marketing, 143–51. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003182856-16.

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Naumov, Nikola, and Azizul Hassan. "Gastronomic Tourism in Bangladesh: Opportunities and Challenges." In Tourism in Bangladesh: Investment and Development Perspectives, 165–76. Singapore: Springer Nature Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-1858-1_11.

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Parasecoli, Fabio, and Paulo de Abreu e. Lima. "6. Eat Your Way through Culture: Gastronomic Tourism as Performance and Bodily Experience." In Slow Tourism, edited by Simone Fullagar, Kevin Markwell, and Erica Wilson, 69–83. Bristol, Blue Ridge Summit: Multilingual Matters, 2012. http://dx.doi.org/10.21832/9781845412821-008.

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Ningsih, C., D. Turgarini, and H. Nurussahar. "Tourism attraction of Saung Ciburial as a potential gastronomic tourist village." In Current Issues in Tourism, Gastronomy, and Tourist Destination Research, 414–18. London: Routledge, 2022. http://dx.doi.org/10.1201/9781003248002-55.

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"Gastronomic Tourism." In Encyclopedia of Food and Agricultural Ethics, 1397. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_300796.

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Dixit, Saurabh Kumar. "Gastronomic tourism." In The Routledge Handbook Of Gastronomic Tourism, 13–23. Routledge, 2019. http://dx.doi.org/10.4324/9781315147628-2.

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Bogataj, Janez. "Gastronomic tourism." In The Routledge Handbook Of Gastronomic Tourism, 55–61. Routledge, 2019. http://dx.doi.org/10.4324/9781315147628-7.

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Sahoo, Debasis. "Analysing the Tour Guides' Perceptions About Gastronomy Tourism in Himachal Pradesh." In Cases on Tour Guide Practices for Alternative Tourism, 132–53. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3725-1.ch008.

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Gastronomic activities like tasting of local cuisines, visiting of apple orchards, tea gardens, fruit marts, and attending cookery classes have always been an integral part of tour itinerary in Himachal Pradesh. Tourists rejoice it as a means of entertainment as well as cultural learning. The growing trend of gastronomy tourism and development of specific tourism policy under the theme of ‘Agro/Organic Tourism' is certainly going to increase the demand for ‘gastronomic tour guides' in coming years. Hence the present research tries to analyse the tour guides' perception about Gastronomy Tourism in Himachal Pradesh, their background knowledge, and opinion about the branding of Himachali Cuisine. Responses from 120 tour guides were collected through a survey instrument via convenience sampling. The analysis depicts the requirement of specialized food guide training programs, attracting young and women tour guides into the profession and emphasis on branding of Himachali Cuisine through listing of ethnic restaurants, preparation of gastronomic map, and organisation of culinary tours and events.
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Conference papers on the topic "Gastronomic tourism"

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Tsatava, Dalila. "THE STUDY ABOUT GASTRONOMIC TOURISM AND GASTRONOMIC TOURISTS ISSUES." In Proceedings of the XXIX International Scientific and Practical Conference. RS Global Sp. z O.O., 2021. http://dx.doi.org/10.31435/rsglobal_conf/25052021/7564.

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Introduction and Goal. The process of globalization has shifted the world and a lot of things are changing in the tourism field as well, especially in gastronomic tourism. The food is modifying and the trapeze culture, rituals and attitudes that are one of the characteristics of the nation's identity, are facing extinction. The majority of nations are constantly trying to use the natural, historical and cultural resources to maintain their identity. In this context, it is important to successfully develop the gastronomic tourism capabilities. This process is linked to the recent "gastronomic boom". Based on the topic's relevance, we have tried describe the concept of gastronomic tourism and role of gastronomic tourist in the development of country's economy and culture. Theoretical and methodological basis of the research. The theoretical and methodological basis of this research are the contemporary Georgian and foreign scientific works on gastronomic tourism issues, expert evaluations, materials of international conferences dedicated to gastronomic tourism issues, historical and other sources. Results and Implications. Based on the research we have determined the concept of gastronomic tourism with its various forms. The reflexive moment which is one of the most important points in this area, is very evolving, so the scientific part should show more activity towards the topic of tourism, economics and culture. Conclusions. Understanding the gastronomic tourism as an important tourism business and the study of current events in the global world will help to develop gastronomic culture, maintain the identity of the nation, promote gastronomic tourism and enhance the economy of Georgia
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Kedrova, I. V. "THE SPECIFICS OF GASTRONOMIC TOURISM IN THE ROSTOV REGION." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.155-158.

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The article provides a structured analysis of the formation of gastronomic tourism in the Rostov region and the city of Rostov-on-Don. The paper assesses the significance of event-related events as fundamental for the development of this type of tourism, and establishes the theoretical aspects that exist at this historical stage in the history of tourism, including the Rostov Region. The results of the analysis of route formation techniques in gastronomic tourism are presented.
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T., Hryhorchuk, Aldankova H., and Holik O. "GASTRONOMIC TOURISM AS AN ELEMENT OF SMALL TOWN TOURISM BRANDING." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.27.

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Hidayat, Taufiq, and Anti Riyanti. "Sunda Culinary as a Gastronomic Tourism Attraction in West Java." In The NHI Tourism Forum. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0010215601590165.

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Pavia, N., J. Gržinić, and T. Floričić. "The perception of gastronomic events within the framework of sustainable tourism development." In SUSTAINABLE TOURISM 2014. Southampton, UK: WIT Press, 2014. http://dx.doi.org/10.2495/st140221.

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Во, Тхи Хонг Зьеу. "Gastronomic tourism as a means of getting acquainted with culture (on the example of the culture of Vietnam)." In Современное социально-гуманитарное образование: векторы развития в год науки и технологий: материалы VI международной конференции (г. Москва, МПГУ, 22–23 апреля 2021 г.). Crossref, 2021. http://dx.doi.org/10.37492/etno.2021.38.44.078.

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в статье анализируется гастрономический туризм как средство знакомства с культурой страны. Рассмотрены особенности традиционной вьетнамской кухни и развитие гастрономического туризма Вьетнама в последние годы. Подтверждается важность гастрономического туризма в представлении и продвижении имиджа страны, национальной культуры и обычаев местных жителей Вьетнама. the article analysed the role of gastronomic tourism as means of acquaintance with culture is analysed in the article. Based on the example of the culture of Vietnam, the author considers the features of traditional Vietnamese cuisine and the development of gastronomic tourism in Vietnam in recent years. It confirms the importance of the activities and products of gastronomic tourism in Vietnam in the presentation and promotion of the country's image, ethnic culture, and customs of the locals.
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Rudančić, Andreja, Sandra Šokčević, and Anamarija Jagičić. "THE IMPORTANCE OF MONITORING TRENDS AND CHARACTERISTICS OF TOURIST DEMAND: EMPIRICAL EVIDENCE FROM NOVIGRAD, ISTRIA." In 4th International Scientific Conference – EMAN 2020 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2020. http://dx.doi.org/10.31410/eman.s.p.2020.139.

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Knowledge of the tourist supply, as well as all its elements and stakeholders, is crucial for managing the tourist supply, and therefore for maintaining the attractiveness and competitiveness of the tourist destination. The town of Novigrad is one of the most famous tourist destinations in Istria, which is constantly recording the growth in tourism turnover, which is made possible by constant investments in tourist supply, preservation of tradition, gastronomic offer and hospitality of the local population. In the purpose of the scientific value of the paper, the authors have conducted empirical research using a questionnaire, in which they explore the elements of the tourism supply and the level of satisfaction of tourists with the tourist offer of Novigrad. The results of the study are presented in tables and graphs followed by interpretation of the results in the form of accompanying text with the main findings and characteristics of the research. The synthesis of the results, findings and conclusions of this research will be used to formulate certain critical recommendations and valuable guidelines for improving the tourist offer in the tourist destination Novigrad.
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Ivanović, Slobodan, Angela Milenkovska Klimoska, and Vedran Milojica. "MEASURING SATISFACTION AND EXPERIENCED SENTIMENTS OF WEBSITE USERS WHEN EXPLORING CROATIAN GASTRONOMIC TOURIST OFFER." In Tourism in Southern and Eastern Europe: Creating Innovative Tourism Experiences: The Way to Extend the Tourist Season. University of Rijeka, Faculty of Tourism and Hospitality Management, 2019. http://dx.doi.org/10.20867/tosee.05.20.

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Trošt Lesić, Klara. "DIFFERENCE BETWEEN DOMESTIC AND INTERNATIONAL VISITORS TO GASTRONOMIC EVENTS: CASE STUDY OF ISTRIA, CROATIA." In Tourism in Southern and Eastern Europe: Creating Innovative Tourism Experiences: The Way to Extend the Tourist Season. University of Rijeka, Faculty of Tourism and Hospitality Management, 2019. http://dx.doi.org/10.20867/tosee.05.7.

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Michail, Aimilia-Myriam, and Damianos Gavalas. "Bucketfood: A Crowdsourcing Platform for Promoting Gastronomic Tourism." In 2019 IEEE International Conference on Pervasive Computing and Communications Workshops (PerCom Workshops). IEEE, 2019. http://dx.doi.org/10.1109/percomw.2019.8730727.

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