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Journal articles on the topic 'Gastronomic tourism'
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1
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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Rubish, Maryna, Myroslava Choriy, and Lilia Zelenska. "GASTRONOMIC TOURISM AS A MEANS OF ACTIVATION TOURIST DESTINATIONS." Scientific Bulletin of Mukachevo State University. Series “Economics” 1(13) (2020): 61–66. http://dx.doi.org/10.31339/2313-8114-2020-1(13)-61-66.
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Trends in tourism development of the XXI century suggest that one of the promising areas related to the acquaintance with the production, cooking technology and tasting of national dishes and drinks is gastronomic tourism. The concept of forming a tourist product in the form of a gastronomic or culinary tour combines economic, social and cultural values of the territory, covers the climate, traditional agriculture and crafts, art, national customs, traditions and life. That is, gastronomic tourism fully contributes to the development of the tourism sector and is a means of activating the tourist destination. The article deals with the directions of gastronomic tourism development as a means of activating tourist destinations and supporting national producers through the integration of gastronomic tourism into local event resources. The relevance of these issues is determined by the lack of a holistic understanding of the concept of gastronomic tourism, the imperfection of existing recommendations and conclusions on its formation. The purpose of the article is to study the features of gastronomic tourism as a means of enhancing the development of tourism. The article determines that the basis of gastronomic tourism is the features of regional cuisine and culinary traditions of the tourist destination. The scientific novelty of the research results is the deepening of theoretical approaches to the study of gastronomic tourism - a new direction of cultural and cognitive tourism, which is relevant to combine with eco-tourism, tourism in protected areas, rural green tourism. After all, the latter have a large stock of cultural, culinary, authentic traditions that should be revived and developed. Gastronomic tours will form a new vision of tourism in the context of destination development. The article notes that from the point of view of organizing tourist activities, gastronomic tourism includes not only acquaintance with local cuisines of the region, original technologies of local food organization, culinary processes and food traditions, acquaintance with local products, but also the opportunity for tourists to participate in cooking. national dishes, visiting culinary festivals, various types of tastings and competitions. Key words: gastronomic tourism, culinary tour, gastronomic tour, regional cuisine, local product, authenticity, environmental friendliness, event resources
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Aktymbaeva, B. I., and T. V. Trifonova. "GASTRONOMIC TOURISM AS A WAY TO ATTRACT ATTENTION TO A TOURIST DESTINATION." Central Asian Economic Review, no. 1 (May 20, 2021): 73–83. http://dx.doi.org/10.52821/2224-5561-2021-1-73-83.
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This article examines the main aspects of gastronomic tourism as a modern type of tourism. This work also tells about the history of gastronomic travel. Analyzed the main problems and prospects for the development of gastronomic tourism, as a way to attract the attention of tourists to tourist destinations in Kazakhstan. The role of this type of tourism in the formation of a tourist destination brand is revealed. The analysis of the development of gastronomic tourism in various countries is carried out and its contribution to the development of tourist destinations in these countries is evaluated.Purpose: to study the influence of gastronomic tourism on the development of a tourist destination, based on the experience of different countriesMethodology: theoretical research of information on a given topic, historical, comparative, analysis of literature on a selected topic, questioning.Originality / value of the research: this research was compiled by the author for the first time and is completely original workFindings: this research has proven the impact of gastronomic tourism on the development of a tourist destination and attracting attention to it. Recommendations have been developed for the creation and implementation of gastronomic tours to countries with potential for the development of this type of tourism.
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Tovmasyan, Gayane ,. "Exploring The Role Of Gastronomy In Tourism." SocioEconomic Challenges 3, no. 3 (2019): 30–39. http://dx.doi.org/10.21272/sec.3(3).30-39.2019.
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This paper summarizes the arguments and counterarguments within the scientific discussion on the issues of gastronomy and gastronomic tourism. Many people travel just for gastronomic purposes. Food is the essential need for human being, and it may become the main motivating factor for deciding to travel. Gastronomy and its role in the promotion of tourism therefore need to be studied in greater detail. The main purpose of the article is a comprehensive analysis of the role of gastronomy in the development of tourism industry in the country. The methodological tool for the research was a survey, some hypotheses were derived, which were analyzed via Crosstabulations with Pearson Chi-square testing. The investigation of the topic and the results of the analysis state that gastronomy is the part of culture and traditions of a country and the art and culture of cooking. The research empirically confirms and theoretically proves that many people prefer local cuisine of the destination despite high prices and they evaluate the importance of good cuisine of the destination very high. Also the overall satisfaction with the journey is influenced also by the local cuisine of the destination. The main conclusion is that gastronomy may promote tourism and countries which have gastronomic heritage, should evaluate it and include it in touristic offers by making a gastronomic brand of the region or country. Countries should have a gastronomic tourism development plan. Gastronomic tourism should contribute to accomplishing of sustainable development goals. It may be a driver force for advancing the economy, creating new jobs, increasing the income of population who works in that sphere, etc. In order to meet the needs of tourists, countries should carry out research to understand the consumer motivations and behavior, and based on it to create gastronomic tourism product. Besides, educational organizations should prepare high qualified professionals for the sphere, as the staff competence has a great impact on service level, which in its turn influences customer satisfaction. The results of the research can be useful for the state organs, private sector, also for researchers of tourism sphere. Keywords: gastronomy, culinary, tourism, culture, tradition, destination.
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Лагусев, Юрий, Yuriy Lagusev, Кирилл Балынин, and Kirill Balynin. "Gastronomic brands as a means of promoting destinations." Servis Plus 10, no. 2 (July 4, 2016): 9–16. http://dx.doi.org/10.12737/19453.
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Gastronomic tourism is a special form of cultural tourism, the main purpose of which is familiarity with a certain tourist product or a platter. Gastronomic tourism is working closely with many types of tourism, in particular with a tour, ethnographic, culinary and oenological. The organizational technology of gastro-
nomic tourism involves many sectors of industry and agriculture. It should be noted that not all theorists of
tourism and tourism professionals differentiate gastronomic tourism as an independent species. According to experts, tourists learn the products and dishes of this or that destination “de facto”, regardless of the
purpose of the trip. It is difficult to accept, even because tourists engaged in certain types of tourism (health and fitness, sports tourism) are unable to break the dietary or diet, or to deviate from the diet. Meanwhile,
the researches of the resource base for the organization of gastronomic tourism in Russia are practically not carried out. The article analyzes the role of gastronomic tourism as a promising direction of the economy experiences. The authors consider gastronomic tours as tours of senses (taste, tactile, olfactory and aesthetic). According to the authors, the foundation of gastronomic tourism makes culinary (food) brands. This category is like a means of promoting destinations, original card of regions. The authors describe the special role of the gastronomic brands in forming the image of the tourist areas, which are suitable for the development of gastronomic tourism; the authors attempt to classify product brands on various criteria. Finally,
they make recommendations for the organizers of tourism on the use of product brands in the promotion and implementation of gastronomic tours, as well as executive bodies in charge of regulation of tourism at the municipal and federal levels.
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Nesterchuk, Inna. "APPLIED GASTRONOMIC DOSSIER OF THE RIGHT-BANK POLISSYA." GEOGRAPHY AND TOURISM, no. 46 (2019): 48–63. http://dx.doi.org/10.17721/2308-135x.2019.46.48-63.
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In the article, an audit of gastronomic proposals for the territory of the the Right-bank Polissya study was carried out in order to attract and promote local autochthonous dishes and food traditions. Goal. The substantiation of the theoretical and methodological approach to the issues of promotion of local food and wine through a retro-innovative perspective. Therefore, the creation of immersive ethno-gastronomic experience requires an innovative approach, starting with the inventions of traditional dishes and recipes, but without the risk of loss of authenticity. Method. Based on the retro-innovative approach and field research, we tried to ensure the synergy of gastronomic tourism through a range of variables: promotion and advertisement of local cuisine as a resource of a particular region; development of a universal product tour, which includes gastronomic tours; the experience gained about the unique places that make the impression of an "attractive kitchen"; culinary events tied locally. Results. The research results of the region announce a large traditional heritage in which the autochthonous cuisine becomes a link between the pleasure of experience for the tourist and the advertisement of the area. A key factor is the transformation of the general tourist product into a unique experience, thanks to gastronomic routes that will improve local infrastructure and contribute to the development of the economy in the region. Scientific novelty. Knowledge of food and wine of the Right-bank Polissya will become the main motivating factor for visiting this destination. In light of these changes, it is necessary to adopt a new approach to the promotion of gastronomic tourism – a new way of thinking. Practical significance. Gastronomy in recent years has become one of the main motivations for visiting geographic areas, in particular, the Right-bank Polissya. In fact, tourists demand new experiences that stimulate other feelings, besides the sight: gastronomic tourism can stimulate other sensations such as taste and smell. Gastronomic tourism demonstrates great potential for tourism product and creates new opportunities for development of other economic events.
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Nesterchuk, Inna, Anzhelika Balabanyts, Liliia Pivnova, Viktoriia Matsuka, Oleksandra Skarha, and Iryna Kondratenko. "Gastronomic tourism." Linguistics and Culture Review 5, S4 (November 23, 2021): 1871–85. http://dx.doi.org/10.21744/lingcure.v5ns4.1877.
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The article examines the concept and features of gastronomic tourism, its history and its importance in the modern world. It is noted that gastronomic tourism meets all the requirements in the transition from a service economy to an experience economy. The basis of gastronomic tourism is an authentic product identified by territorial characteristics and can attract tourists to the region. The uniqueness of gastro tourism is highlighted as it links such as policy development and integrated planning, product development and packaging, promotion and marketing, distribution and sales, and operations and services in tourism destinations, which are key core activities in the tourism value chain. Ancillary activities related to the gastronomic product include transport and infrastructure, human resource development, technology and systems of other ancillary goods and services, which may not be associated with the leading tourism business but have a significant impact on the value of tourism. The article discusses in detail the strategic plan for the development of gastro-tourism, which includes the following phases: analysis and diagnosis of the situation; general strategic planning; operational planning; informing and disseminating the plan.
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Bădic, Anamaria Cecilia, and Ana Ispas. "LOCAL GASTRONOMIC POINTS - A SOLUTION FOR THE DEVELOPMENT OF GASTRONOMIC TOURISM. CASE STUDY: BRAŞOV COUNTY." SERIES V - ECONOMIC SCIENCES 14(63), no. 1 (June 30, 2021): 39–50. http://dx.doi.org/10.31926/but.es.2021.14.63.1.4.
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Any tourist destination that wants to strengthen its competitive position through the development of gastronomic tourism must first identify its unique resources and capabilities, then proceed to concrete actions to protect and capitalize on them, by including them in the development strategy of tourism in that region. This paper represents a preliminary documentary research necessary for the action of creating a network of Local Gastronomic Points (LGP) in Brașov County in order to integrate gastronomy and tourism with a view to developing the local economy. The research method used was a qualitative one, considered appropriate for identifying the localities in Brașov County with the potential to develop LGP and their gastronomic resources.
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Pérez-Priego, Manuel, María García-Moreno García, Gema Gomez-Casero, and Lorena Caridad y López del Río. "Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)." Sustainability 11, no. 2 (January 15, 2019): 409. http://dx.doi.org/10.3390/su11020409.
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Tourist destinations increasingly sustain their consolidation, promotion, and development from gastronomy. This research aims to contribute to the scientific literature analyzing the relationship between tourism and gastronomy for the specific case of the Costa del Sol (Spain) from tourists’ experiences of different nationalities who have visited the area. The methodology has been based on questionnaires applied to foreign travellers, after the gastronomic tasting of lunch or dinner in typical beach restaurants, called “chiringuitos”. Results show the existence of different segments of tourists based on their attitude towards local cuisine. Three groups have been identified, with different gastronomic predispositions and knowledge, and it is concluded that there are different levels of satisfaction and motivations in tourists, as they are identified in one segment or the other.
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Carral, Emilio V., Marisa del Río, and Zósimo López. "Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)." International Journal of Environmental Research and Public Health 17, no. 17 (August 25, 2020): 6173. http://dx.doi.org/10.3390/ijerph17176173.
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It is a worldwide well-known fact that gastronomic tourism does not always contribute to the cultural, social, economic, and territorial development of the host community. Therefore, its study requires a multidisciplinary and holistic approach to explore and interpret this phenomenon. From this perspective, the paper analyses the consumption of food products by tourists in Santiago de Compostela in Spain (2013–2014). Personal interviews (2081) with visitors and food industry establishment representatives were done. Compared with the normal food consumption of the Galician population, the food production capacity established by the corresponding Santiago foodshed calculation, and with the gastronomy official advertising (tourism web pages analysed by multimodal analysis), the gastronomic tourist experience is standardized and poor, limited to practically two products: rice with lobster, and octopus. This standardization supposes a high reduction in the diversity of the product that can be offered and produced in terms of proximity, and its territorial differentiation, comparing to the usual consumption of the Galician population, to the potential agricultural production by associated foodshed, and to the gastronomic advertising through official web pages. Thus, in this case, gastronomic tourism is not contributing to the social, economic, and territorial development of the host community or, ultimately, to the sustainability of tourism.
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Krupelnytska, Caroline Alexandrovna, and Igor Georgiyovych Smyrnov. "THE ROLE OF GASTRONOMIC TOURISM AS A TOOL FOR TOURISM INNOVATIONS DEVELOPMENT." GEOGRAPHY AND TOURISM, no. 50 (2019): 148–59. http://dx.doi.org/10.17721/2308-135x.2019.50.148-159.
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The purpose of the study is to synthesize the principles of gastronomic tourism and justify their application for the purpose of development of tourist innovations, formation of innovative development in the field of gastro tourism. Method. The research uses the following research methods: analysis, comparison, statistical, etc. Results. The article analyzes the main trends of gastronomic tourism in the world and in particular in Ukraine. The most popular gastronomic festivals in Ukraine are explored. The directions of development of innovations in tourism are determined. Scientific novelty. The analysis of gastronomic festivals of Ukraine and modern global tendencies of gastronomic tourism development is carried out. Practical significance. The results of the study can be used in planning the further development of gastronomic tourism in Ukraine and the corresponding adjustment of the policy of tourist innovations.
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Olishevska, Yuliya. "SPECIFICS OF GASTRONOMIC BRANDING OF UKRAINE." GEOGRAPHY AND TOURISM, no. 53 (2019): 27–34. http://dx.doi.org/10.17721/2308-135x.2019.53.27-34.
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Goal. The main purpose of this article is to determine the directions of formation of the gastronomic brand of individual regions of Ukraine and the country as a whole is the main purpose of this article. The object of the study is gastronomic branding of the territory of Ukraine, and the subject is methodological approaches to determining the gastronomic brand of the territory and the analysis of factors of its formation. Methodology. Works on a regional marketing, tourism management, as well as scientific publications on gastronomic tourism and tourist branding of the territory is methodological basis of the research. A systematic approach is used, which is the basis of geographical and tourism scientific studies, as well as methods of analysis, synthesis, descriptive and comparative geographical. Results. Determining the features of gastronomic tourism and the main factors that influence the formation of the gastronomic brand and the image of the territory are the results of the study presented in this publication. It is found that the most commonly used is the term "gastronomic tourism", proposed by the World Association of Gastronomic Tourism in 2012, which is considered to be a type of travel in order to get an authentic experience based on the culture of consumption of food or drinks, acquaintance with their unique places and culture through national cuisine. The gastronomic brand is to promote the territory as a manufacturer or exporter of unique high quality food products. Branding is an important element in the development of a country. Brand is defined as the competitive identity of a particular locality (place or region or country as a whole). The main components of the gastronomic brand: well-developed gastronomy and availability of specialists in the field of organizing food establishments using traditional products and availability of authentic food (authentic products) and gastronomic events as well as festivals, competitions. Gastronomic image is a stable representation of the population of the country and partners about the prestige, the quality of services in the sphere of services and food, the quality of life of the population and the culture of consumption of products. The factors of formation of the general image of the country and the image of individual regions are different. The image of the region is a more dynamic characteristic of the activity a local territory. It form in society over a long time and based on personal beliefs of the people. It is a result of prevalence of diverse information about the region, living conditions, work and recreation. Forming a positive image of Ukraine by promoting gastronomic tourism will increase the country's competitive advantages in the tourism industry at the global level. Scientific novelty of the research is the definition of the gastronomic brand of the territory, its main components and the discovery of methodological approaches to geobranding of the territories. Practical significance. Pleasure the tourist needs by diversifying the tourist offer and creating new tourism products, including gastronomic brands and tours, determines the applied value of the study. Expanding the range of tourist offers at the expense of gastronomic attractions will provide a strong development of both individual regions and the country as a whole.
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Nicoletti, Sandra, Miguel Jesús Medina-Viruel, Elide Di-Clemente, and J. Vicente Fruet-Cardozo. "Motivations of the Culinary Tourist in the City of Trapani, Italy." Sustainability 11, no. 9 (May 11, 2019): 2686. http://dx.doi.org/10.3390/su11092686.
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Culinary tourism is a popular practice and the resulting economic activity has great potential to enhance the attractiveness of a tourist destination. When visitors search for unique and genuine gastronomic experiences in a visited area, gastronomy becomes a germane motivation for selecting a travel destination. This study addresses culinary tourism through segmentation of visitors to Trapani, Italy, concerning the importance of gastronomy in their choice of travel destinations. This study identifies three types of tourists with different degrees of interest in local gastronomy: survivors, enjoyers, and experiencers. According to the results of statistical analysis, experiencers (tourists with a great interest in local gastronomy) show the greatest appreciation for local food as well as being the group that makes the greatest economic impact in the area.
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Ivashura, A., O. Borysenko, and A. Soldatenko. "SUSTAINABLE FOOD AS AN ENVIRONMENTAL MARKER IN THE FOOD TOURISM INDUSTRY." Series: Economic science 5, no. 165 (October 1, 2021): 50–55. http://dx.doi.org/10.33042/2522-1809-2021-5-165-50-55.
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Participation in food tourism promotes more responsible and sustainable tourism, benefiting both travelers and locals. In general, it is an experience in which food is used as a form of expression and connection with local culture, biodiversity, and the desire to understand local nature and ethnicity. On the basis of these acquired skills, a love for nature is formed, which is expressed through ecological thinking and lifestyle. In the context of a global, technologically rapidly changing world, gastronomy tourism is a way to contribute to local farming and food production practices for sustainable development, food security, social stability and community well-being. Tourists are active participants in the preservation of the environment, local culture and historical traditions, creating, together with local producers, opportunities for communication, outdoor activities and the exchange of regional food in various ethnic and cultural spaces. The problem with the tourism industry as a whole is that instead of moving forward towards sustainability, the industry only responds to emerging environmental problems. Thus, the game of reaction is always doomed to be untimely in matters of global solution of environmental problems. The article explores a more holistic view of both the problems of gastronomic tourism and the possibility of applying environmental solutions in gastronomic tourism to advance towards the goals of sustainable development. A proposal for the use of ecological approaches in gastronomic tourism based on sustainable nutrition is discussed to indicate real actions in achieving the greening of the tourism industry. The authors reveal the factors of the positive influence of gastronomic tourism using socio-ecological and economic approaches. Attention is focused on an integrated approach to identifying environmental problems in the field of gastronomic tourism and proposals for their solution. It is proposed to strive for sustainable nutrition in tourism and use the concept of such nutrition as a marker of the environmental friendliness of gastronomic tourism and the entire field of tourism business. However, it should be noted that further research in the field of gastronomic tourism should focus on the development of new culinary activities, culinary medicine, establishing more active stakeholder participation in the development of food tourism and the role of social networks in promoting these activities. It is argued that sustainable nutrition leads to the greening of gastronomic tourism and can be considered as an ecological marker of the results of tourism economic activities towards the achievement of sustainable development goals. Realizing the potential of gastronomy tourism requires learning to understand and predict demand, create and maintain relationships with all local stakeholders, and develop appropriate products and marketing strategies. Support is also needed for the formation of qualified employees.
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Stasiak, Andrzej. "Gastronomy as a tourism attraction for Łódź." Turyzm/Tourism 25, no. 2 (February 7, 2017): 73–85. http://dx.doi.org/10.1515/tour-2015-0007.
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Over the last 25 years, a rapid development in gastronomic services in Łódź and other large Polish cities has been observed, as a result of a growing interest in good cooking both on the part of inhabitants and visitors (culinary tourism). The article is an attempt to describe the potential of gastronomic resources in Łódź as a possible basis for creating a new tourism product for the city. The paper presents a historical outline of Łódź gastronomy, the specificity of the local cuisine and its delicacies, the major culinary events, and the structure and location of gastronomic establishments at the beginning of the 21st c., as well as other elements which may be used to create an attractive offer for tourists.
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MIHAILUK, E. L., and A. A. KHUMAROV. "DEVELOPMENT OF FOOD TOURISM PERSPECTIVES IN UKRAINE." Economic innovations 22, no. 2(75) (June 20, 2020): 71–81. http://dx.doi.org/10.31520/ei.2020.22.2(75).71-81.
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Topicality. The development of domestic tourism is relevant today around the world, and Ukraine is no exception. One of the domestic tourism types for the country can be food tourism, which is still unequally developed within tourist destinations. Aim and tasks � to assess the condition of food tourism development in Ukraine and to outline the prospects for its further development on the basis of the European experience. Research results. A promising area of tourist services market development is food tourism - a specialized type of tourism, focused on learning about the history, technology and culture of national dishes and products consumption, as well as training and professional development in cooking. Trends in the modern tourism market show a growing interest among consumers in these types of travel. According to the UNWTO (World Tourism Organization), most tourists mark the food aspect as the main reason for visiting a country, and argue that the gastronomic features of the country are one of the three main reasons in determining the place of tourist travel. Wine tours in Zakarpattia, Odessa, Kherson and Mykolayiv regions are gaining the most popularity in Ukraine among the actively demanded directions of tourist and gastronomic activity. Deep cultural traditions, in particular in food, for which Ukraine is famous, create preconditions for the formation of numerous interesting gastronomic tours for both domestic and foreign tourists. Conclusion. Current trends in the development of food tourism in Ukraine indicate its significant potential and opportunities for professional development, because now this area of tourism is engaged in a limited number of tourism companies; Most trips are organized to Lviv, Zakarpattia and Poltava regions, where there are strong national traditions, the formation of their own gastronomic brands and geographical indications, a strong authentic culture and specific culinary preferences. The combinatorial capabilities of gastronomic tourism, which are actively used in European practice, open its perspectives in the domestic tourism sector, in particular, increasing employment of local people and strengthening the competitiveness of agro-industrial, recreational and agricultural regions and multinational areas of our country.
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Junqueira, Luiz Daniel Muniz, and Francisco Antônio dos Anjos. "CARACTERÍSTICAS E INFLUÊNCIAS DA DIMENSÃO ECONÔMICA DA GASTRONOMIA CRIATIVA DO RIBEIRÃO DA ILHA, FLORIANÓPOLIS/SC, BRASIL, PARA O TURISMO CRIATIVO LOCAL: ESTUDO DE CASO DE UMA CIDADE CRIATIVA UNESCO DA GASTRONOMIA." Revista Gestão e Desenvolvimento 16, no. 2 (May 28, 2019): 95. http://dx.doi.org/10.25112/rgd.v16i2.1826.
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O turismo e a gastronomia são atividades dinamizadoras da economia de uma localidade. Neste contexto, a pesquisa teve como objetivo analisar as características da dimensão econômica da cadeia produtiva da gastronomia criativa de Florianópolis e a sua influência no desenvolvimento do turismo local. Como metodologia adotou-se a abordagem qualitativa realizando 13 entrevistas com atores envolvidos na cadeia produtiva da gastronomia local, associando um levantamento bibliográfico e documental deste processo. Adotou-se a análise de conteúdo para a interpretação dos resultados a partir das categorias de análise: produto econômico, desenvolvimento econômico, economia criativa e dispersões do setor. Como principal resultado foi percebido, na dimensão econômica da cadeia produtiva da gastronomia criativa de Florianópolis, mais especificamente no distrito do Ribeirão da Ilha, um processo que foi capaz de fomentar e impulsionar atividades turísticas na região, oferecendo aos consumidores uma experiência criativa, com forte inserção da gastronomia local.Palavras-chave: Turismo criativo. Cadeia produtiva da gastronomia. Relações econômicas. Ribeirão da Ilha. Florianópolis.ABSTRACTTourism and gastronomy are enabling activities of the economy from one location. From this context, the research aimed to analyze the characteristics of the economic dimension to the productive chain of the creative gastronomy of Florianopolis and yours influences of the local tourism development. The methodology adopted the qualitative approach performing 13 interviews with actors involved in local gastronomic production chain associates to bibliographical and documentary techniques to this process. The content analysis was adopted for the interpretation of results from the categories of analysis: economic product, economic development, creative economy and dispersions. The main result was realized in the economic dimension of the productive chain of the creative gastronomy of Florianopolis, specifically in the district of Ribeirão da Ilha, a process that is able to promote and boost tourists activities in the region, offering a creative experience for consumers, with strong insertion of local gastronomy.Keywords: Creative tourism. Gastronomic production chain. Economic relations. Ribeirão da Ilha. Florianópolis.
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Nesterchuk, Inna Konstantinovna. "THE LOGIC OF OCCURRENCE AND SOME SOCIO-CULTURAL CHARACTERISTICS OF THE ESTABLISHMENT OF A NETWORK OF GASTRONOMIC TOURS OF NATIONAL RESTAURANTS." GEOGRAPHY AND TOURISM, no. 48 (2019): 83–92. http://dx.doi.org/10.17721/2308-135x.2019.48.83-92.
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This article is devoted to the one of the most promising types of tourism – gastronomic. The author defined the definition of «gastronomic tour», proposed a classification of gastronomic tourism products, and identified the conditions for its development. Goal. Popularization of national cuisine, which can tell about the history of a country or region, their past and present no less than music, architecture, literature. Along with them, she acts as the brightest monument. Promotion of gastronomic tours by national restaurants and the classification of gastronomic tourist products. Method. The technique of territorial recreational systems is used to evaluate the possibilities of development of gastronomic tourism and in particular gastronomic tours. Results. Author's definition of «gastronomic tour» is given, the history of its origin and development was analyzed, the classification of gastronomic products was developed, the theory of territorial recreational systems in relation to gastronomic tourism and gastronomic tours was considered. Scientific novelty. For the first time the definition of «gastronomic tour» has been generalized, gastronomic tourist products have been classified, the preconditions for its development have been identified. Practical significance. Food is considered as a unique language (cultural code) and at the same time as one of the ways of the nation self-identification. Specifics are manifested in the possibility of widespread development of gastronomic tourism, in the diversity of manifestations of gastronomic tours in any season of the year, in the possibility of promoting local farms and producers of food products. It has been developed a unique classification of gastronomic tours, in which the main and the private directions are singled out.
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ZHU, Hongrui, and Mehri YASAMI. "DEVELOPING GASTRONOMIC RESOURCES: PRACTICES OF UNESCO CREATIVE CITIES OF GASTRONOMY." GeoJournal of Tourism and Geosites 39, no. 4 supplement (December 31, 2021): 1406–14. http://dx.doi.org/10.30892/gtg.394spl11-784.
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The category of Cities of Gastronomy has been an integral part of UNESCO Creative Cities Network due to the importance of gastronomic experiences. Against this backdrop, this research aimed to synthesize the gastronomic practices among these member cities and develop a framework based on the synthesis for cities with long-standing gastronomic identities to incorporate gastronomic resources into their long-term planning for gastronomy tourism development. This research adopted thematic analysis to analyze 17 monitoring reports that were submitted by Cities of Gastronomy. The findings identified four key dimensions (infrastructure, attraction, organization, and education) encapsulating 13 sub-dimensions of developing gastronomic resources among these member cities.
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Savchyn, Halyna, and Iuliia Iuras. "ANALYSIS AND OPTIMIZATION DIRECTIONS FOR GASTRONOMIC TOURISM DEVELOPMENT IN THE CARPATHIAN REGION." GEOGRAPHY AND TOURISM, no. 44 (2018): 59–67. http://dx.doi.org/10.17721/2308-135x.2019.44.59-67.
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The purpose of the study is to analyze gastronomic festivals in the Carpathian region and to develop the direction for optimizing the gastronomic tourism development. Methods. The authors used the following research methods: analysis, comparison, statistical, etc. Results. The article analyzes the statistical indicators of the gastronomic tourism development in the Carpathian region. The dynamics of gastronomic festivals, their seasonality and territorial affiliation were determined. A schematic map of gastronomic festivals of the Carpathian region was developed. The optimization directions for gastronomic tourism development in the region were proposed. Scientific novelty. Complex analysis of gastronomic festivals of the Carpathian region was done according to different indicators. “Carpathian Mushrooms Festival” was developed as a way to optimize the development of gastronomic tourism in the region. Practical significance. The results of the study can be used in the further planning of gastronomic tourism development in the Carpathian region and the corrections of the tourist policy of the region.
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Vukolić, Dragan. "Gastronomic product in the function of development of different forms of tourism in Srem district." Odrzivi razvoj 2, no. 2 (2020): 41–54. http://dx.doi.org/10.5937/odrraz2002041v.
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Food and drinks represent a very important segment in tourist offers that mutually participate in development of a certain touristic region or a specifically defined form of tourism. In certain countries, there are good examples of how gastronomic offer influenced the positive development of different forms of tourism. Gastronomic tourism represents a subset of cultural tourism where history, tourism and food habits of a certain environment are revealed. Other than this form of tourism, there are other ones that are directly or indirectly tied to gastronomic tourism. Other than cultural, wine, religious and other forms of tourism cam be directly tied to gastronomic. The goal of this paper is to show the gastronomic potentials of the Srem district in Republic of Serbia and how they can influence the development of different, certain forms of tourism. The aim of this paper is to show the significance of certain gastronomic products that are prepared and their direct influence on certain forms of tourism of Srem district.
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Ardy, Novit, and Yulihasri Yulihasri. "STRATEGI PENGEMBANGAN ATRAKSI PENGOLAHAN RENDANG (MARANDANG) SEBAGAI DAYA TARIK WISATA GASTRONOMI DI KAMPUNG RENDANG KOTA PAYAKUMBUH." jurnal ekonomi 23, no. 2 (September 30, 2020): 134–54. http://dx.doi.org/10.47896/je.v23i2.216.
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This study aims: (1) To determine the strengths and weaknesses of the rendang processing attraction (marandang) as a gastronomic tourism attraction in Kampung Rendang Payakumbuh City (2) To determine the opportunities and threats of rendang processing attractions (marandang) as a gastronomic tourist attraction in Rendang Village Payakumbuh City (3) To find out the strategy of developing rendang processing attractions (marandang) as a gastronomic tourism attraction in Rendang Village, Payakumbuh City by using SWOT Analysis. The results showed that the attraction of rendang processing (marandang) as a gastronomic tourism attraction in Rendang Kampung Payakumbuh City from the analysis of the SWOT matrix obtained quadrant coordinates I namely supporting aggressive strategies, which are in the most favorable situation, in other words marandang attractions have the opportunity and strength. The strategy that must be taken under these conditions is to support an aggressive growth policy or growth oriented strategy by utilizing the opportunities available and the internal strengths of Kampung Rendang, Payakumbuh City.Penelitian ini bertujuan: (1) Untuk mengetahui kekuatan dan kelemahan atraksi pengolahan rendang (marandang) sebagai daya tarik wisata gastronomi di Kampung Rendang Kota Payakumbuh (2) Untuk mengetahui peluang dan ancaman atraksi pengolahan rendang (marandang) sebagai daya tarik wisata gastronomi di Kampung Rendang Kota Payakumbuh (3) Untuk mengetahui strategi pengembangan atraksi pengolahan rendang (marandang) sebagai daya tarik wisata gastronomi di Kampung Rendang Kota Payakumbuh dengan menggunakan SWOT Analisys. Hasil penelitian menunjukkan bahwa atraksi pengolahan rendang (marandang) sebagai daya tarik wisata gastronomi di Kampung Rendang Kota Payakumbuh dari hasil analisa pada matrik SWOT diperoleh koordinat kuadran I yakni mendukung strategi agresif, yaitu berada pada situasi yang paling menguntungkan, dengan kata lain atraksi marandang mempunyai peluang dan kekuatan. Strategi yang harus diambil dalam kondisi seperti ini adalah mendukung kebijakan pertumbuhan yang agresif atau growth oriented strategy dengan memanfaatkan peluang yang ada serta kekuatan internal yang dimiliki Kampung Rendang Kota Payakumbuh.
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Sunuantari, Manik, Nurul Haniza, and Arry Rahayunianto. "Ethno Gastronomy Simbolic of Indonesian Ethnic Chinese Culture at Jakarta Old Town." Jurnal Komunikasi Ikatan Sarjana Komunikasi Indonesia 4, no. 2 (December 30, 2019): 87–95. http://dx.doi.org/10.25008/jkiski.v4i2.329.
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One of the ways to increase the country's foreign exchange earnings is encouraging tourism. As one of the countries that is rich in culinary taste of the archipelago, Indonesia has the potential to develop cultural gastronomy as one of the determining factors for tourists to choose tourist destinations. This study aims to determine the symbolic meaning of gastronomy in the culture of ethnic Chinese in Indonesia. The theory used in this study is the symbolic interactionism theory and cultural gastronomy. This study employs a case study method by selecting the Kota Tua (Old Town) area as the research site. Data were collected by means of observation and interviews with informants related to the purpose of the research. The conclusion shows that the Chinese gastronomic culture in Indonesia is the assimilation and acculturation of Chinese and Indonesian gastronomic culture. Thus, it presents culinary tastes that are different from the original, namely Ethno Gastronomy of Ethnic Chinese in Indonesia.
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Dorta -Afonso, Daniel, and Hugo Padrón -Ávila. "Gestión de turismo gastronómico: identificación del mercado potencial en Canarias." PASOS. Revista de Turismo y Patrimonio Cultural 19, no. 4 (2021): 725–36. http://dx.doi.org/10.25145/j.pasos.2021.19.047.
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The current situation of tourism has derived towards tourists demanding authentic and unique tourism experiences. However, providing tourists with such experiences is not a simple task for tourism firms and destinations. The literature suggests that gastronomy, as part of the culture of the communities tourists visit, has the potential to offer the uniqueness and authenticity demanded. We therefore build on food tour‑ ism literature to identify its potential as a motivational factor as well as an enhancer of tourists’ satisfaction. The aim of this study is to analyzs the characteristics of those visitors most likely to be interested in the consumption of typical local gastronomical products when visiting the Canary Islands. Consequently, in the present study we identify the profile of tourists for whom gastronomy plays an essential motivational role when travelling. To do so, we have used the answers given by tourists on the Tourism Expenditure Survey and conducted regression analysis. The results suggest that there are differences in the socio‑demographic profile of gastronomic tourists to Canary Islands, their motivations and also the characteristics of their trips. The conclusions of the study indicate that the segment of tourists motivated by gastronomy is considerable in the Canary Islands and it is necessary to improve the satisfaction of these tourists since they are more likely to spend more in the destination than the average visitor.
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Nesterchuk, I. "Physico-geographic distribution of Right Bank Polissya: prospects for development of specialties of tourism." Physical Geography and Geomorphology 89, no. 1 (2018): 41–48. http://dx.doi.org/10.17721/phgg.2018.1.06.
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The territory of the study of the Right Bank Polissya in this article is extremely vivid and dotted, it is possible to outline the following main tasks: the territorial physical and geographical differentiation of the region in the context of the methodology of studying the food traditions of the Polischuk; assessment of the territory for the prospects of practical management of gastronomic tourism within the united territorial communities. In general, the Polesie region is not a zonal phenomenon, and its origin is connected with paleogeographic conditions of anthropogeny, therefore it is the physical and geographical edge of the zone of mixed forests of the East European country. The involvement of geographic science in the study of the history of food prints of the Polyschuk in the original landscapes of residence deserves detailed study. The nutrition of the Polischuk apparently bears the landscape-specific consumption of food in certain areas. Organically healthy food demonstrates the geological past and predicts a nutrition system at the present stage without paying attention to the pace of the urban food culture. Under certain circumstances and with the complication of natural conditions, the gastronomy of the Polischuk differed by simple gastronomic markers, but not coarse and not perfect processes for the preparation of autochthonous dishes. The consideration of the physical and geographical preconditions for the formation of gastronomic tourism resources in the region contributed to the popularization of the gastronomic industry in a certain retrospective period. In Ukraine, tourism was underdeveloped, until 1914, when tourism activities were carried out by the Russian Society of Tourists and the Polish Local History Society. The study of physical and geographical regionalization of the region at an angle of gastronomic tourism is almost unknown. At the time there is a rather interesting scientific issue for the territory of the Right-bank Polissya in the reflections of the feeding of the Polischuk. But a significant financial leverage for the development of the united territorial communities is to have gastronomic tours within the boundaries of their original habitats and the transfer of gastronomic practices to a wide tourist community
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Akdag, Gurkan, Ozan Guler, Ali Dalgic, Sercan Benli, and A. Celil Cakici. "Do tourists’ gastronomic experiences differ within the same geographical region? A comparative study of two Mediterranean destinations." British Food Journal 120, no. 1 (January 2, 2018): 158–71. http://dx.doi.org/10.1108/bfj-01-2017-0017.
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Purpose The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region. Design/methodology/approach A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ2 analysis and multiple regression analyses. Findings The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination. Originality/value This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.
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Yakhno, Tetyana P., and Ulyana A. Martynyuk. "Perspective directions of development of local gastronomy tourism in the conditions of European integration." Regional Economy, no. 4(98) (December 2020): 125–30. http://dx.doi.org/10.36818/1562-0905-2020-4-15.
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The article identifies the main aspects of gastronomy tourism in Ukraine and in the world and possible prospects and trends for further development of gastronomy tourism in our country. The variety of gastronomic festivals and tours in the leading regions of the country available in Ukraine are analyzed. Factors and entities of development of gastronomic tourism in each region and the reasons of their uneven application are allocated. The perspective areas of gastronomy tourism development in Ukraine to create a promising and competitive product on the international market of tourist services are outlined. Ukraine as a new tourism destination is increasingly establishing itself on the tourists’ travel map. The information is supplemented by various ratings from international tourist guides, which recommend travelers to turn their eyes to Ukraine. In Ukraine, the tourism industry is in its infancy, but its operation has a significant impact on the economy and is quite promising. Ukraine has very promising conditions and opportunities for activating the tourist capacity, in particular, due to the availability of unique natural and recreational resources, historical and cultural monuments, rich flora and fauna, areas of various forms of recreation, interesting and delicious dishes. Forming the innovation clusters, which are groups of enterprises, firms, organizations, and institutions operating in one (or several related) business area by economic interests and regional characteristics is one of the perspective forms of economic integration and development in the tourism industry of Ukraine. The advantage and novelty of the cluster approach are that it provides significant importance to the microeconomic component, as well as the territorial and social aspects of economic development. In modern conditions, the improvement of methods of organizational, financial, and resource-based support for tourism development at the macro, meso-, and micro levels is highly relevant. The intensification of the tourism companies’ activity should be based on the expansion of the possibilities of regional investment processes management in the specified direction and the combination of efficient state regulation of the economy with market self-regulation.
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Cava Jimenez, Jose Antonio, Mª Genoveva Millán Vázquez de la Torre, and Mª Genoveva Dancausa Millán. "Enotourism in Southern Spain: The Montilla-Moriles PDO." International Journal of Environmental Research and Public Health 19, no. 6 (March 13, 2022): 3393. http://dx.doi.org/10.3390/ijerph19063393.
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The profile of tourists during the COVID-19 pandemic is changing toward those seeking health, safety and quality products. One of the modalities that best adapts to these needs is gastronomic tourism and, within this segment, wine tourism (enotourism), which can be enjoyed in many areas across the world. The great diversity of grapes, climates, terrains and winemaking processes gives rise to an enormous variety of wines that ensures that no two wines are alike. The current situation of the tourism market necessitates enhancing the uniqueness of areas that offer differentiated products, helping to position such locations as benchmarks for gastronomic tourism. Gastronomic routes provide a way to unify and benefit rural areas through the recently increased demand of tourists seeking to experience regional foods. In this study, the Montilla-Moriles Wine Route is analyzed with the objective of forecasting the demand (using autoregressive integrate moving average, ARIMA models), establishing a tourist profile and calculating the probability that a wine tourist is satisfied with the visit based on their personal characteristics (logit model). The results obtained indicate a slight increase (3.6%) in wine tourists with a high degree of satisfaction, primarily derived from the gastronomic or catering services of the area, from the number of wineries visited, from the treatment received and from the age of the tourist. Consequently, a high percentage of these tourists recommend the route. By increasing the demand for enotourism in this area and applying the results obtained, marketing initiatives could be established, particularly for wine festivals to improve this tourist segment and generate wealth in that area.
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Williams, Helena A., Robert L. Williams Jr., and Maktoba Omar. "Experiencing-the-Experience: An Examination of the Significance of Infrastructure, Co-creation and Co-branding within the Transnational Gastronomic Tourism Industry." TRANSNATIONAL MARKETING JOURNAL 2, no. 1 (May 31, 2014): 21–37. http://dx.doi.org/10.33182/tmj.v2i1.415.
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This paper examines infrastructure considerations and the significance of co-creation and co-branding within the Culinary Transnational Gastronomic Tourism Industry. Gastronomic Tourists crave hands-on immersion into regional food cultures. For the gastro-tourist, where experiencing-the-experience is paramount - the easier it is to find and access safe, memorable food-related activities - the quicker tourism on-the-whole will benefit. The industry has recognized the growing potential for this market niche, yet what’s currently available through traditional tourist venues seems lacking. This paper discusses impact factors for both tourists and hosts during three stages of touring – Communication & Planning; Logistics; The Experience. It concludes by proposing that only when the Tourist Industry emulates early culinary tourist innovators; co-creates, co-brands, and logistically supports rich, authentic, memorable gastro-experiences on a wider scale; and embraces transnational practices, will the true economic and social impact of this target market of lucrative spenders begin to be realized across the globe.
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Turgarini, Dewi, Heni Pridia, and Lioe Lyly Soemantri. "Gastronomic Tourism Travel Routes Based On Android Applications In Ternate City." Journal Gastronomy Tourism 8, no. 2 (December 23, 2021): 57–64. http://dx.doi.org/10.17509/gastur.v8i2.41818.
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The rapid development of information technology systems in the world has forced Indonesia to immediately improve its gastronomic tourism information technology system that is easily accessible by tourists. The city of Ternate is unique both in terms of traditional/local food, history, tradition, philosophy, way of eating, way of serving, and educational value. In addition, the city also provide experiences by enjoying nutritious dishes and having good ethics. The method used is descriptive qualitative, through depth interviews, surveys and FGD analysis of the gastronomic component in Ternate City. After that, the second stage was carried out, namely designing an information system in the form of an Android application. This application provides a variety of attractions, accessibility, amenities, and additional services with a menu display that is easy for tourists to use when visiting gastronomic tourist destinations in Ternate City, then spatial mapping is carried out by tagging coordinates so that travel routes can be made. The result of the research is that valid data regarding gastronomic potential data is obtained, and an Android application is made, then an alternative gastronomic travel route is given which is expected to make it easier for special interest tourists to enjoy gastronomic tourist destinations in the city of Ternate. Further research needs to be done in the future so that tourists can extend their stay while enjoying their gastronomic trip in Ternate City.
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Palestho, Andrea Basworo. "Presenting ‘Lodho Ayam Kampung’ as Gastronomic Tourism Attraction in Trenggalek Regency, East Java Province of Indonesia." Journal Gastronomy Tourism 7, no. 1 (June 28, 2020): 10–24. http://dx.doi.org/10.17509/gastur.v7i1.27433.
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Trenggalek Regency has a specialty cuisine called 'Lodho Ayam Kampung' whose existence has been inherited in the community so that it has its history. However, this is not considered as a gastronomic tourism attraction in Trenggalek Regency recently. Therefore, the objectives of this research are to present 'Lodho Ayam Kampung' as a gastronomic tourism attraction in Trenggalek Regency and to examine the gastronomic aspects that exist in the cuisine. This research uses descriptive qualitative research methods also data collecting method is using in-depth interview techniques. The results of this study conclude that 'Lodho Ayam Kampung' has historical and philosophical values that can be promoted as gastronomical tourism attractions.
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Rech, Giovanna, and Lorenzo Migliorati. "Social Representations about Cultural Tourism in the Time of COVID-19: A Case Study of Langhe, Monferrato and Roero (Italy)." Sustainability 13, no. 11 (June 2, 2021): 6301. http://dx.doi.org/10.3390/su13116301.
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Cultural tourism is recognised as one of the broader sectors of the tourism industry, embracing an extensive range of tourist interests. Italy is a remarkable tourist destination due to its cultural appeal in tangible and intangible heritage as well as its cultural resources connected to food and gastronomy, and it is of special interest since the COVID-19 pandemic was declared in March 2020. This study sought to analyse the perceptions of diverse significant actors regarding culture and tourism during the COVID-19 pandemic in Langhe, Monferrato and Roero, an area of southern Piedmont in north-western Italy. As part of a larger collaborative international project addressing the coronavirus situation, the research examined residents, tourists and tourism-related professionals to investigate their perceptions of culture and tourism. Data were collected through a survey employing three distinct questionnaires for the three target groups of residents, tourists and entrepreneurs and cultural bodies. The data analysis reveals that residents embraced a static representation of the local cultural tourism’s appeal and heritage, while tourists were motivated mainly by gastronomic and wine experiences. The perception of the coronavirus among the three groups of interviewees reflects a general reduction in almost all cultural activities and travel possibilities.
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Sezgin, Emrah Köksal, and Abdullah Tanrısevdi. "Uluslararası Ziyaretçilerin Gastronomi Davranışları ve Beklentileri: Aydın İli Örneği." Journal of Social Research and Behavioral Sciences 7, no. 13 (July 10, 2021): 68–93. http://dx.doi.org/10.52096/jsrbs.6.1.7.13.4.
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This research includes findings and interpretations aiming to determine theoretical information on gastronomy tourism and international visitors’ gastronomy behaviors and expectations in terms of Aydın province model. The problem sentence of the research in which Aydın province’s gastronomic properties are aimed to be determined and the fulfillment level of the international visitors’ gastronomy behaviors and expectations are aimed to be measured accordingly has been determined as: “what is the fulfillment level of the international visitors’ gastronomy preferences and expectations within the scope of Aydın province gastronomic properties?”. Along with this general problem sentence, other sub-problems have been tried to be replied as well. The first stage of the research was completed with a questionnaire applied to tourists staying in Kuşadası in order to determine the preferences and expectations of the tourists who visited the region. At the second stage of the research, a semi-structured interview form was applied to the participants in order to determine Aydın province’s gastronomic properties from a qualitative point of view. At the third stage of the research, international food festival attendants were requested to make an assessment on the menu which reflects the gastronomic properties of Aydın province through the assessment form of the World Association of Chefs' Societies with the intention of assessment of the determined gastronomic properties of the province.
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Richards, Greg. "Evolving research perspectives on food and gastronomic experiences in tourism." International Journal of Contemporary Hospitality Management 33, no. 3 (January 29, 2021): 1037–58. http://dx.doi.org/10.1108/ijchm-10-2020-1217.
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Purpose This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as the tourism and hospitality field. Design/methodology/approach The author develops a literature review of papers in specialist journals and the SCOPUS database to identify major research themes and the evolution of experience and gastronomic experience research. Findings Gastronomy is an increasingly important element of tourism experiences. Gastronomic experience research in tourism mirrors the evolution in management and marketing theory from rational information processing approaches to emotional and hedonistic approaches and analysis of relationality and co-creation. The paper sketches a development from Experience 1.0 (producer-orientated) to Experience 2.0 (co-creation) to Experience 3.0 (foodscapes) in gastronomic experiences in tourism research. Research limitations/implications Increasing complexity of gastronomic experiences requires a more holistic analytic approach, including more attention for relational and co-creational processes. Linking together different experience elements and experience phases requires more holistic and contextual research approaches. Practical implications Hospitality organizations should recognize the differentiated and complex nature of gastronomic experiences, the different touchpoints within the customer journey and their relationship to experience outcomes. The development of hybrid gastronomic experiences offers both opportunities and challenges for the future. Originality/value This quantitative and qualitative literature analysis underlines the need for a more holistic approach to gastronomic experiences, covering different experiential phases and contexts of production and consumption.
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Lin, Min-Pei, Estela Marine-Roig, and Nayra Llonch-Molina. "Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants." International Journal of Environmental Research and Public Health 19, no. 5 (February 27, 2022): 2778. http://dx.doi.org/10.3390/ijerph19052778.
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In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos’s service quality model, and the second is a conceptual model based on Morris’s semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures—Taiwan (Asia) and Catalonia (Europe)—using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services.
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Tyshchenko, Svitlana Volodymyrivna. "PUBLIC-PRIVATE PARTNERSHIP IN THE CONTEXT OF SYSTEMATIC DEVELOPMENT OF GASTRONOMIC TOURISM OF UKRAINE." GEOGRAPHY AND TOURISM, no. 49 (2019): 24–36. http://dx.doi.org/10.17721/2308-135x.2019.49.24-36.
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This article is devoted to the using of public-private partnership (PPP) in the context of systematic development of gastronomic tourism. The author defined the definition of «public-private partnership», proposed a mechanism of PPP in the field of tourist services, and a scheme for assessing the effectiveness of the organizational-economic mechanism of PPP in the management of gastronomic tourism. Goal. Research on the using of public-private partnership (PPP) in the field of tourism, namely the development and establishment of gastronomic tourism. Identification of the positive aspects of its formation. Method. The dialectical approach has been applied to the consideration of the identified problems with the simultaneous using of general ones: systematic, systematical analysis and modeling of economic research and its using in gastronomic tourism. Results. The author's vision of the mechanism of PPP in the field of tourist services and the scheme for assessing the effectiveness of the organizational-economic mechanism of public-private partnership in the management of gastronomic tourism are presented, and the classification of the main PPP actors in the service sector is developed. Scientific novelty. For the first time the organizational-economic mechanism of public-private partnership was proposed and the scheme of efficiency of its using in gastronomic tourism was developed. Practical significance. The model of public-private partnership in the field of tourist services is developed, the mechanism of its interaction at the level of the territory (territorial communities) is determined, the key element of which is the creation of a specialized platform for discussion and consideration of the interests of the local population, authorities and businesses when adopting a program of development of tourism in a certain territory (component is the development of gastronomic tourism).
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DRACHEVA, Elena L., Larisa A. SAVINKINA, Ivan P. KULGACHEV, Alexander B. KOSOLAPOV, and Alexey V. MELTSOV. "Conceptualization of Gastronomic Tourism as Innovative Tourist Model in Russia." Journal of Environmental Management and Tourism 12, no. 3 (June 6, 2021): 822. http://dx.doi.org/10.14505//jemt.v12.3(51).22.
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Today in Russia gastronomic tourism has made a spurt of dynamic development. This was caused not only by the current situation with COVID-2019, which contributes to the development of domestic tourism, but also by the increased interest in this type of tourism in general. Gastronomic tourism not only contributes to the growth of the flow of tourists to a particular region, in order to visit gastronomic festivals, fairs, etc. events, acquaintance with the gastronomic features of the destination, but also contributes to the development of agriculture, processing industries, and ultimately plays an important role in shaping the image of a particular region and the country as a whole. In some areas of gastronomic tourism, Russia is an innovator, whose experience can be used by other countries as well.
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Brisson, Geneviève, and Rocci Luppicini. "Branding Prince Edward County as a Gastronomic Niche Tourism Destination." International Journal of Social Ecology and Sustainable Development 6, no. 2 (April 2015): 1–19. http://dx.doi.org/10.4018/ijsesd.2015040101.
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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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КАБЫТАЕВА, А. К., and М. А. ТИТОВА. "ПЕРСПЕКТИВЫ РАЗВИТИЯ ГАСТРОНОМИЧЕСКОГО ТУРИЗМА В КАЗАХСТАНЕ." Archivarius 7, no. 9(63) (December 20, 2021): 25–28. http://dx.doi.org/10.52013/2524-0935-63-9-7.
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В статье рассматривается современное состояние гастрономического туризма, целью которого является путешествие и ознакомление с национальной кухней страны, фирменными блюдами, обучением, повышением уровня профессиональных знаний в области кулинарного мастерства. Рассматриваются теоретические аспекты гастрономического туризма, влияние гастрономических событий на формирование бренда туристского региона. Выявлены проблемы развития гастрономического туризма в Казахстане, прогнозы его дальнейшего развития. Собраны популярные гастрономические туры по самым выгодным ценам. Раскрывается роль гастрономического туризма в формировании бренда территории. Поднимаются вопросы перспективного развития кулинарного туризма в Акмолинской области. Расписаны методы исследования гастрономического туризма, как современного явления среди новых туристских продуктов. Расписаны результаты исследования, проводимые американским экономистом. The article examines the current state of gastronomic tourism, the purpose of which is to travel and get acquainted with the national cuisine of the country, specialties, training, improving the level of professional knowledge in the field of culinary skills. The theoretical aspects of gastronomic tourism, the influence of gastronomic events on the formation of the brand of the tourist region are considered. The problems of the development of gastronomic tourism in Kazakhstan, forecasts of its further development are revealed. Popular gastronomic tours are collected at the best prices. The role of gastronomic tourism in the formation of the brand of the territory is revealed. The issues of the prospective development of culinary tourism in the Akmola region are raised. Methods of research of gastronomic tourism as a modern phenomenon among new tourist products are described. The results of a study conducted by an American economist are described.
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Nistoreanu, Bogdan Gabriel, Liliana Nicodim, and Dan Mihnea Diaconescu. "Gastronomic tourism - stages and evolution." Proceedings of the International Conference on Business Excellence 12, no. 1 (May 1, 2018): 711–17. http://dx.doi.org/10.2478/picbe-2018-0063.
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Abstract On a worldwide level, the dimension of tourism has been sustained and amplified by globalisation. This has facilitated not just easier travel, but also the internationalisation of food from the national kitchens. One of the interesting segments of the immaterial regional cultural heritage is the local gastronomic arts. Each destination has its own cultural vision linked to the area, region, and country which generate corresponding gastronomic identities. The link between local cuisine and national identity is deeply rooted in all ethnicities because food has forever been central to the day to day rituals. A distinctive trait of many cultures is given by the type of food and drinks we associate with them. Currently, many of these are available outside the borders, globalisation being largely responsible to the spread of food and drinks beyond the traditional cultural borders: Mexican and Italian food are very popular in the USA, Indian food in Great Britain, Chinese in the whole world. That is why local gastronomy is considered as being a vital part of culture and community and this is the reason for which it must be kept and protected. The gastronomy is an attribute of the identity of a destination: countries are usually characterised by one or two culinary plates, considered to be emblematic for the nation just like the national flag.
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Marine-Roig, Estela, Berta Ferrer-Rosell, Natalia Daries, and Eduard Cristobal-Fransi. "Measuring Gastronomic Image Online." International Journal of Environmental Research and Public Health 16, no. 23 (November 21, 2019): 4631. http://dx.doi.org/10.3390/ijerph16234631.
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Culinary or gastronomic tourism has become one of the main exponents of cultural tourism and a key element of a destination’s image identity. Since travellers consult and produce online travel reviews (OTR) before and during a trip, this research aims to provide and implement a framework for analysing OTRs of dining establishments to measure their contribution to destination image formation in their designative (cognitive) and appraisive (affective and evaluative) aspects. To do this, a website was selected from which to download OTRs, extract useful information from the textual and paratextual elements, build a keyword frequency matrix, and perform a quantitative and thematic content analysis. This method was applied to a random sample of 500,000 OTRs from the TripAdvisor restaurants section, written in English, between 2013 and 2017, by tourists visiting the Canary Islands. Results show that, although the gastronomic image of the destination is positive in general, the local and regional gastronomy representative of the community’s sociocultural identity is not the most popular nor the best valued in tourists’ comments. This research shows a method to measure the main aspects that make up the gastronomic image of a destination and that allow for extracting insights and business intelligence through big data from user-generated content.