Food Writing and Culinary Tourism in Singapore

2019 ◽  
pp. 163-175
Author(s):  
Donna Lee Brien
Keyword(s):  
Culinary Tourism ◽  
Food Writing

Exploring Potentials for Culinary Tourism through a Food Festival: The Case of Thessaloniki Food Festival

2016 ◽  
Vol 4 (2) ◽  
pp. 110-125
Author(s):  
George Chatzinakos
Keyword(s):  
Strategic Planning ◽  
Planning Tool ◽  
Urban Experience ◽  
Local Networks ◽  
Culinary Tourism ◽  
Complex Process ◽  
New Destination ◽  
Structural Networks ◽  
The City ◽  
Culinary Culture

This paper seeks to conceptualize the way Thessaloniki is promoting culinary tourism, whilst supporting and building upon local networks; engaging and co-creating an urban experience with its citizens and visitors. The aim of the paper is to suggest a potential framework that can be used as a strategic planning tool for the promotion of culinary tourism in Thessaloniki. In this direction, a food festival is being investigated. The last, is conceived by the organizers as the foundation of the idea of culinary tourism in the city. However, the findings indicate that there is a lack of active participation by the locals and not enough communication among various assets that are associated with the culinary identity of the city. In general, Thessaloniki seems to embody the ongoing struggle of a new destination, which is dealing with the complex process of branding and marketing without having the proper tools and the vital required collaboration between its structural networks. Accordingly, the research provides a lens through which the culinary culture of Thessaloniki can be used as a strategic pillar for stimulating a sustainable way of “consuming” and promoting the city’s identity; enhancing Thessaloniki’s appeal as a culinary destination.

Culinary tourism on Cape Breton Island

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Erna MacLeod
Keyword(s):  
Tourism Destination ◽  
Cape Breton Island ◽  
Culinary Tourism ◽  
Economic Significance ◽  
Cape Breton ◽  
Local Stakeholders ◽  
Resilient Communities ◽  
World Class ◽  
Ecological Relations ◽  
Developed World

Cape Breton Island is a well-known North American tourism destination with long-standing attractions such as the Cabot Trail and more recently developed world-class offerings such as the Cabot Links Golf Course. Tourism contributes significantly to Cape Breton’s economy, particularly since the mid-20th century as traditional resource-based industries have declined. In the 21st century, culinary tourism has become increasingly important to expand the island’s tourism offerings and to provide “authentic” tourism experiences. This study examines local-food tourism in Cape Breton to illuminate its cultural and economic significance. I conducted interviews with food producers, restaurateurs, government representatives, and tourism executives. I also consulted websites and policy documents and compared local stakeholders’ experiences and perspectives with official tourism strategies. Promoting culinary tourism raises questions of power, autonomy, inclusion, and accountability. My study accentuates possibilities for aligning economic and ecological goals to create resilient communities, foster equitable social and ecological relations, and establish Cape Breton as a culinary tourism destination.

Understanding Who is Having a Taste(off) Nigeria

2020 ◽  
Vol 25 (4) ◽  
pp. 425-440
Author(s):  
Martinette Kruger ◽  
Adam Viljoen ◽  
Oghenetejiri Digun-Aweto
Keyword(s):  
Cultural Identity ◽  
South African ◽  
Developing Country ◽  
Effective Medium ◽  
Cultural Immersion ◽  
The South ◽  
Market Segments ◽  
Culinary Tourism ◽  
The Many ◽  
Multiethnic Societies

Events and festivals, especially those focused on food, showcase the many nuances within a culture and can be seen to be an effective medium to transfer cultural identity or tradition. Cultural phenomena such as food festivals are integral to cultural immersion, especially in multicultural/multiethnic societies such as Nigeria. Emphasizing the importance of investigating the culinary festival market in Nigeria, TasteOff is an example in a developing country that identifies the market segments based on a multisegmentation approach that includes (i) travel motives, (ii) the important "festivalscape" factors, and (iii) future culinary event preferences. This research contributes dually to (i) a better understanding of culinary tourism in Africa, especially since much attention is placed on the South African scenario, and (ii) the needs and preferences of Africa's largest economy, Nigeria.

Authentic Culinary Tourism Experiences: The Perspectives of Locals

2020 ◽  
Author(s):  
Susan C. Graham
Keyword(s):  
Prince Edward Island ◽  
Precise Definition ◽  
Scholarly Work ◽  
Culinary Tourism ◽  
Work Related ◽  
Napa Valley ◽  
Definition Of

Culinary experiences have long been an important aspect of tourism. For many destinations, culinary offerings have become ubiquitous with the place – pasta in Italy, wine in the Loire- or Napa Valley, or curry in India. As tourists increasingly seek out authentic touristic experiences, including culinary experiences, the question arises regarding what constitutes an authentic culinary experience in a place. While authentic and authenticity are terms widely used in the tourism literature, a precise definition of what those terms mean and a method for identifying that which is authentic remains elusive. Research regarding authenticity in tourism suggests that locals occupy a ‘place of privilege’ with respect to determining the authenticity of a touristic experience because of their connection to and context in relation to the place. This paper examines the perspectives of Prince Edward Island (PEI) residents with respect to what constitutes an authentic culinary touristic experience in which visitors to Canada’s smallest province can partake and that provide those visitors with a glimpse of what life in PEI is or was really like, and provides a voice for an underrepresented group in the authenticity discourse. Results show that authentic culinary experiences transcend food, and encompass people, places, and experiences in ways that enrich touristic endeavours, and that locals understand and interpret authenticity in ways that both conform to and differ from existing scholarly work related to tourism authenticity, and span objective, existential, and constructive authenticity.

METHODS OF STUDY AND PRACTICAL ANALYSIS OF CULINARY TOURISM IN DAGESTAN

2017 ◽  
Vol 73 (4) ◽  
Author(s):  
Eldar M. Eldarov ◽  
Magamedkamil D. Gadzhiev ◽  
Makhach M. Vagabov
Keyword(s):  
Culinary Tourism ◽  
Practical Analysis

scholarly journals West Java culinary tourism center

2021 ◽  
Vol 729 (1) ◽  
pp. 012060
Author(s):  
Stevanie ◽  
I Rachmayanti ◽  
A A A Wulandari
Keyword(s):  
West Java ◽  
Culinary Tourism

REVENGE TOURISM: ANALISIS MINAT WISATAWAN PASCA PANDEMI COVID-19

Pringgitan ◽  
2021 ◽  
Vol 2 (01) ◽  
Author(s):  
Annisa Aulya Sudjana ◽  
Siti Nur Aini ◽  
Hilman Khaerul Nizar
Keyword(s):  
Length Of Stay ◽  
Research Method ◽  
Quantitative Research ◽  
Nature Tourism ◽  
Culinary Tourism ◽  
Marine Tourism ◽  
Tourist Destinations

This study aims to determine the interest of tourists after the Covid-19 pandemic related to the trend of "Revenge Tourism" or what is interpreted as revenge to travel after the Covid-19 pandemic. Apart from being able to know the interest of tourists from this research, it can also be known the type of tourism, budget, length of stay and other aspects of tourists that can be used as knowledge for tourism actors to make mitigation in tourist destinations to anticipate tourist surges and to help restoring Indonesian tourism after the pandemic. The research method used is descriptive quantitative research, collecting data using a questionnaire consisting of 3 parts of questions, about tourist demographics, questions using the AIDA scale (Attention, Interest. Desire, and Action), the last part of the questionnaire includes budget, length of stay, and top 3 destinations. The test subjects are people who are scattered in various provinces in Indonesia, and are limited to collecting a sample of at least 100 respondents. The results obtained were that the 3 most wanted destinations to be visited after the pandemic were DI Yogyakarta, Labuan Bajo and Bali. And the types of marine tourism, mountain nature tourism and culinary tourism are the types of tourism that are most in demand by tourists. The budget prepared by tourists for post-pandemic travel is in the range of 1-3 million rupiah and the time for traveling is 3-4 days. Keywords: Revenge Tourism, Travel intention, AIDA Scale

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