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Relevant bibliographies by topics / Tourism and gastronomy – Italy – Siena

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Journal articles
Dissertations / Theses
Book chapters

Academic literature on the topic 'Tourism and gastronomy – Italy – Siena'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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Journal articles on the topic "Tourism and gastronomy – Italy – Siena"

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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 (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, enj

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Aleffi, Chiara, and Alessio Cavicchi. "The Role of Food and Culinary Heritage For Postdisaster Recovery: The Case of Earthquake in the Marche Region (Italy)." Journal of Gastronomy and Tourism 4, no. 3 (2020): 113–28. http://dx.doi.org/10.3727/216929720x15846938924012.

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The aim of this study is to analyze the role of food and gastronomy in expanding the tourism sector in the territory of Marche region (Italy), hit by major earthquakes in 2016 and 2017. One of the first actions taken by individuals, municipalities, institutions, and nonprofit associations was to set up e-commerce initiatives to sell local food and wine products in order to support farms and businesses affected by the earthquake. Five e-commerce companies were interviewed to understand the level of involvement of local actors and the importance of food and gastronomy in the recovery phase. They

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Testa, Riccardo, Antonino Galati, Giorgio Schifani, Anna Maria Di Trapani, and Giuseppina Migliore. "Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations." Sustainability 11, no. 17 (2019): 4588. http://dx.doi.org/10.3390/su11174588.

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Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability. Italy is known worldwide for the richness and variety of its gastronomy, and agri-tourism represents one of the most important places where culinary tourists can experience local food and beverages. By using a modified version of Kim and Eves’ motivational scale, the present study aims to investigate which motivational factors affect the frequency of culinary tourists t

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Patterson, Trista M., Valentina Niccolucci, and Nadia Marchettini. "Adaptive environmental management of tourism in the Province of Siena, Italy using the ecological footprint." Journal of Environmental Management 86, no. 2 (2008): 407–18. http://dx.doi.org/10.1016/j.jenvman.2006.04.017.

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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 (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

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Tomasi, Sabrina, Alessio Cavicchi, Gigliola Paviotti, Giovanna Bertella, and Cristina Santini. "Assessing the Learning Outcomes of Food-related Educational Tourism Events for University Students: The Case of the International Student Competition of Fermo, Italy." International Studies. Interdisciplinary Political and Cultural Journal 24, no. 2 (2019): 95–125. http://dx.doi.org/10.18778/1641-4233.24.07.

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This paper examines the International Student Competition on Place Branding and Mediterranean Diet held in Fermo, Italy, in the context of the development of rural areas. This one-week food-related educational programme was organised by the University of Macerata’s Department of Education, Cultural Heritage and Tourism in collaboration with The Piceno Laboratory on the Mediterranean Diet, a local network of public and private stakeholders committed to the promotion of Fermo area as a touristic destination based on traditional gastronomy. The aim of this study was to understand how and to wh

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Nicolosi, Agata, Valentina Laganà, Lorenzo Cortese, and Donatella Privitera. "Using the Network and MCA on Tourist Attractions. The Case of Aeolian Islands, Italy." Sustainability 10, no. 11 (2018): 4169. http://dx.doi.org/10.3390/su10114169.

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This study highlights the preferences and motivations of tourists for the choice of destinations to visit. Natural, cultural, gastronomic attractions, places of consumption, and identity/immaterial motivations are examined through social network analysis and validated through the multiple correspondence analysis (MCA). The study explores the relational variables that can explain the attractiveness of the places and the propensity to visit them. To identify the visitor profiles and the reasons behind their choices, a sample survey was carried out in Lipari, in the Aeolian Islands, interviewing

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Oliach, Daniel, Enrico Vidale, Anton Brenko, et al. "Truffle Market Evolution: An Application of the Delphi Method." Forests 12, no. 9 (2021): 1174. http://dx.doi.org/10.3390/f12091174.

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Background: The objective of this study was to analyze the current situation of the truffle sector in the main producing countries of the Mediterranean area. Additionally, we identified the challenges for the future and the priority actions to develop the truffle sector in the region. Methods: We used a Delphi process approach, and we selected a total of 17 expert panelists in different positions within the supply chain of the target countries (Spain, France, Italy, Croatia, and Greece). Results: The results obtained allowed us to have a complete description of the current truffle supply chain

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Duarte Alonso, Abel, Alessandro Bressan, and Nikolaos Sakellarios. "Exploring innovation perceptions and practices among micro and small craft breweries." International Journal of Wine Business Research 29, no. 2 (2017): 140–58. http://dx.doi.org/10.1108/ijwbr-03-2016-0011.

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Purpose The purpose of this study is to examine how micro and small craft brewery operators perceive and operationalise innovation. Moreover, in adopting the theory of innovation, the study addresses two under-researched areas, namely, innovation among micro and small firms and innovation in the context of the emerging craft brewing industry. Design/methodology/approach The perspectives of 163 craft brewery operators located in Italy, Spain, and the UK were gathered through online questionnaires. In total, 24 face-to-face and telephone interviews with operators from the three nations complemen

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Johannsen, Etiene Meyer, Susana de Araujo Gastal, and Ana Maria Costa Beber. "Gastronomia e turismo: panificação tradicional em São Gotardo, Caxias do Sul-RS, Brasil./Gastronomy and tourism: Traditional breadmaking in São Gotardo, Caxias do Sul-RS, Brazil." Geografares, no. 25 (June 27, 2018): 199–217. http://dx.doi.org/10.7147/geo25.17418.

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Nas décadas finais do século XIX, imigrantes oriundos da Itália chegaram ao Sul do Brasil em busca de novas perspectivas de vida. Dentre as tradições culinárias trazidas por eles, estão os modos de panificação, pois o pão é um alimento culturalmente importante nos modos de vida deste e de ouros grupos étnicos. Neste contexto, o presente artigo propõe registrar os processos tradicionais de panificação na localidade de São Gotardo, no distrito de Vila Seca, Caxias do Sul-RS, onde ítalo-descendentes ainda utilizam forno de barro e fermentos não industriais. Considera-se que a localidade situa-se

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Dissertations / Theses on the topic "Tourism and gastronomy – Italy – Siena"

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Fiorillo, Alessia. "Merci intangibili e patrimonio culturale: la costruzione del turismo enogastronomico a Montepulciano (provincia di Siena, regione Toscana, Italia)." Doctoral thesis, Universite Libre de Bruxelles, 2010. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209998.

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Cette thèse a comme objet d'étude le processus de production du tourisme œnogastronomique tel qu'il a eu cours ces cinquante dernières années sur le territoire de la commune di Montepulciano, dans la province de Sienne (Toscane, Italie). Le tourisme œnogastronomique se révèle être un système de production qui intègre les stratégies de sujets publics et de sujets privés dans la construction d' "objets d'échange " monnayables qui ont la caractéristique d'être la plupart du temps immatériels.<p>Les pratiques principales, analysées au cours de cette recherche, mettent en évidence le caractère cons

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Book chapters on the topic "Tourism and gastronomy – Italy – Siena"

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Privitera, Donatella, Snežana Štetić, Tamer Baran, and Adrian Nedelcu. "Food, Rural Heritage, and Tourism in the Local Economy." In Handbook of Research on Agricultural Policy, Rural Development, and Entrepreneurship in Contemporary Economies. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-5225-9837-4.ch010.

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This chapter focuses on the manifestations of the values of the gastronomic cultural heritage in geographically and ethnically different territories in southeastern European countries such as Serbia, Romania, Turkey, and Italy. The chapter explores how the development of gastronomy and the food heritage can help to protect rural heritage values. This study used qualitative method. Case studies were used to summarize the local survey results and to consider how an entrepreneurial culture can enhance locally produced food as a value-added touristic experience. Case study surveys in the four countries enable us to get an insight into the cultural values of the gastronomic heritage in each of them, to formulate gastronomic cultural heritage marketing development paths to continue to increase the demand for these values, and hence to revitalize economic activity in the local rural communities. There is a wide variety of different practices in different regions and countries.

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