Gastronomy and Local Development: The Quality of Products, Places and Experiences

Gastronomy, particularly gourmet tourism, has a significant impact on local development, but research has yet to fully explore the underlying mechanisms. This book examines how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations, and how it is linked to identity, diversity, innovation, and creativity. It will be of interest to researchers in tourism and hospitality, regional studies, and human geography, as well as to tourism development professionals and policymakers.

\n Format: Paperback / softback
\n Length: 288 pages
\n Publication date: 30 September 2020
\n Publisher: Taylor & Francis Ltd
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Gastronomy, particularly gourmet tourism, has been widely recognized for its significant impact on local development. In response to this, public policies have emerged, highlighting gastronomy as a vital component of a thriving tourism economy. While research has extensively examined the role of gastronomy in tourism, particularly in terms of its economic impact, there is still a need to delve deeper into the underlying mechanisms of gastronomic tourism, particularly in relation to marketing and perception of quality. This book aims to address this gap by exploring how the quality of products, places, and experiences contributes to the desirability and competitiveness of gourmet touristic destinations.

The contributors to this book present theoretical and empirical studies to develop an original conceptual framework for regional development based on the quality of products, places, and touristic experiences. They also examine the interconnectedness of quality with identity, diversity, innovation, and creativity. By adopting an interdisciplinary approach, this book appeals to researchers in tourism and hospitality, regional studies, human geography, as well as tourism development professionals and policymakers involved in rural and local development.

The book begins by providing an overview of the current state of research on gastronomic tourism and its economic impact. It then delves into the theoretical foundations of quality, including its definition, dimensions, and drivers. The subsequent chapters explore the role of quality in creating desirable tourist destinations, with a particular focus on the products, places, and experiences that contribute to a memorable and enriching touristic experience.

One of the key themes of the book is the relationship between quality and identity. The contributors argue that the unique characteristics and heritage of a region can be leveraged to create a distinctive and appealing gastronomic offering. They highlight the importance of local ingredients, traditional cooking methods, and cultural traditions in shaping the identity of a destination and its gastronomy. By promoting and preserving these elements, destinations can differentiate themselves from competitors and attract visitors who are seeking authentic and unique culinary experiences.

Another important aspect of quality is its connection to diversity. Gastronomy is a reflection of the diverse cultures, traditions, and backgrounds of a region. By promoting diversity and inclusivity in gastronomy, destinations can attract a wider range of visitors and create a more inclusive tourism experience. This can also contribute to the economic development of a region by creating job opportunities and promoting cultural exchange.

Innovation and creativity are also crucial components of quality in gastronomy. The contributors argue that destinations that embrace innovation and creativity in their gastronomy offerings can attract visitors who are seeking new and exciting experiences. This can lead to the development of new businesses, the expansion of existing tourism infrastructure, and the overall growth of the tourism industry.

In conclusion, this book provides a comprehensive and interdisciplinary exploration of the role of quality in gastronomic tourism and its impact on regional development. By presenting theoretical and empirical studies, it offers a valuable conceptual framework for policymakers, tourism development professionals, and researchers interested in understanding the dynamics of gastronomic tourism and its potential for promoting sustainable and inclusive growth.

\n Weight: 440g\n
Dimension: 156 x 232 x 26 (mm)\n
ISBN-13: 9780367665098\n \n