Description:
Food and particularly gastronomy have always had a significant presence in tourism. As different researchers point out (Mitchell and Sharples, 2003; Quan and Wang, 2004; Mak, Lumbers and Eves, 2012; omt, 2012), spending on food is a third of the general cost of tourist travel (Hall and Sharples, 2003). In recent times, and as Morgan and Pritchard (1998, p. 12) suggested, a deeper understanding of the tourism phenomenon is needed by considering the experiences of tourists, taking into account the lived dimensions of tourism. In this sense, tourism comes more and more «to be regarded as an arena of interaction which is played out through the tourist’s encounters and engagements with spaces, places, and cultures of travelled destinations» (Wearing, Stevenson and Young, 2010, p. 5). As Robinson and Smith (2006, p. 2) point out: «Tourism as an international system of exchange displays particular tensions around the interface between space and experience that reaches into the conceptual hearth of globalization». 

In this same sense, contemporary social and economic global conditions have promoted the emergence of new ways of experiencing tourism and gastronomy, and this fact has also restructured aspects like local identities (including culinary ones), the effective expression of a sense of community, or even the power relations in the places where it is prominent. In a tourist context, people frequently negotiate relations with otherness through food looking for local perspectives, and also reacting to global processes. Gastronomic tourism appears to be a growing sector within the overall tourism market (Antonioli, 2002). 

Nevertheless, the link between gastronomy and tourism has been one of the least studied aspects so far, and it has traditionally had a very secondary place for professionals from both areas. Even food, gastronomy and tourism. social and cultural perspectives from academic perspectives on tourism, when approaching gastronomy as a subject, tourism studies have generally left out the cultural and social aspects of this important economic and commercial issue. And we can say almost the same thing from the food and gastronomy fields. Even today, the relationship between tourism and gastronomy remains peripheral. 


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Food, Gastronomy and Tourism Social and Cultural Perspectives PDF

151 Pages·0.9965 MB·other
by  F. Xavier Medina Jordi Tresserras Editors
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Description:
Food and particularly gastronomy have always had a significant presence in tourism. As different researchers point out (Mitchell and Sharples, 2003; Quan and Wang, 2004; Mak, Lumbers and Eves, 2012; omt, 2012), spending on food is a third of the general cost of tourist travel (Hall and Sharples, 2003). In recent times, and as Morgan and Pritchard (1998, p. 12) suggested, a deeper understanding of the tourism phenomenon is needed by considering the experiences of tourists, taking into account the lived dimensions of tourism. In this sense, tourism comes more and more «to be regarded as an arena of interaction which is played out through the tourist’s encounters and engagements with spaces, places, and cultures of travelled destinations» (Wearing, Stevenson and Young, 2010, p. 5). As Robinson and Smith (2006, p. 2) point out: «Tourism as an international system of exchange displays particular tensions around the interface between space and experience that reaches into the conceptual hearth of globalization». 

In this same sense, contemporary social and economic global conditions have promoted the emergence of new ways of experiencing tourism and gastronomy, and this fact has also restructured aspects like local identities (including culinary ones), the effective expression of a sense of community, or even the power relations in the places where it is prominent. In a tourist context, people frequently negotiate relations with otherness through food looking for local perspectives, and also reacting to global processes. Gastronomic tourism appears to be a growing sector within the overall tourism market (Antonioli, 2002). 

Nevertheless, the link between gastronomy and tourism has been one of the least studied aspects so far, and it has traditionally had a very secondary place for professionals from both areas. Even food, gastronomy and tourism. social and cultural perspectives from academic perspectives on tourism, when approaching gastronomy as a subject, tourism studies have generally left out the cultural and social aspects of this important economic and commercial issue. And we can say almost the same thing from the food and gastronomy fields. Even today, the relationship between tourism and gastronomy remains peripheral. 


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