The Relationship Between Gastronomy Tourism and How it Affects the Economic Environment of Tourism Destinations

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In recent years, the rise in gastronomic tourism reflects major economic transformation in major tourism destinations. Gastronomy has become an important attribute to the development of niche travel and tourism destinations. Culinary or gastronomy tourism entails travel based in part or around culinary activities such as visiting the farmers markets, culinary festivals, eating tours, chef demonstrations, cooking classes, wine-country retreats and et cetera. The growing interest in this tourism has encouraged local communities and major destinations alike to support gastronomy tourism through their creativity and business practices. As a result, many tourist destinations have begun to focus on their local food and cuisine as a vital element in the promotion of their destination (Kivela and Crotts, 2005).

My thesis will examine the relationship between gastronomy tourism and how it affects the economic environment of tourism destinations. As a food enthusiast myself, I constantly seek for good food regardless of the location, with the consideration should I have the means for it as I am also curious as to the different variety of food these tourism destinations offer. There are numerous articles on major food and lifestyle websites that feature new restaurants and their food offerings which contribute to my inclination of travelling for the sake of trying. Taking Singapore as a gastronomy tourism destination for example, the country is pulling crowds with their café culture that seems to be blooming and attracting locals and foreigners alike. This paper will further assist me in exploring the different aspects that make up for the need of gastronomy tourism producers to fulfil the demands of the emerging tourism trend.

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...w gastronomy can be further developed and how it will positively enhance the tourism experience, particularly in a major tourist destination: Maldives. The results of the study reported that interest in its local food offerings exists among tourists and that gastronomy tourism has a potential in providing substantial benefits in sustaining tourism in Maldives (Hussain, Lema and Agrusa 2012). Hussein, Lema and Agrusa (2012) conducted a survey which suggested a report of 72% who favour gastronomy as part of the tourism product, thus, contributing to the visitor’s overall experience in the Maldives. However, the study only shows results of ‘ifs’ such as

While the three articles link to the topic of gastronomy and tourism, there is however, less research documented on the tourism producers that focus on the particular group that practices on food-related activities.