Реферат на тему Gastronomy and Tourism

Содержание:

Content

1. Introduction 2

2. The importance of gastronomy in tourism 2

3. Sociological aspects of gastronomy 2

4. A place 3

5. Food in targeted marketing 3

6. Barriers preventing tourists from enjoying the gastronomic experience 4

7. Destination Food Show 4

8. Steps in developing an «authentic» local culinary experience 4

9. Gastronomy and heritage 5

10. Satisfaction with the gastronomic experience and future research 6

11. References 6

Фрагмент текста работы:

1. Introduction

Gastronomy as a culinary science has been developing since the 1990s. Gastronomy in the eyes of many scholars includes the humanities, geography, history, anthropology, ethnography and sociology. Hegarty [1] defined gastronomy as an entity in knowledge, aesthetic and experimental sensual expressions, as well as in emotion, excitement, love, fun and theatrical experience that gastronomes, gourmets, and so on. Gastronomy is essentially a manifestation of behavior. It is open to questions such as why people choose the foods they make, when they eat, and why they choose to go to a particular restaurant on a street full of restaurants.

2. The importance of gastronomy in tourism

It has been proven that food tourism is a full-fledged segment for which destinations can sell, and can offer a valid tourism approach for areas not endowed with natural attractions such as sea or snow. Quan and Wang [2] identified three benefits that food tourism can bring to travel destinations. Firstly, gastronomic tourism can be used by destinations to develop rural tourism and stimulate the agricultural economy. Second, when a destination has gastronomic resources, they can be easily used to create tourism itineraries, food festivals and a food tourism image. Third, food can be included as part of another attraction, such as a mega-event, and thus become part of the tourism offer. In addition, food f