Food Tourism in Oceania: Telling the Stories

Abstract

All travelers eat and drink when they travel but not all travelers are food lovers or travel for food. This research explores food tourism and food tourists in two case studies of New Zealand and the Cook Islands. The research focuses on the information about food that food lovers seek, and the critical components required at a destination for food tourism to flourish. Thirty-one interviews were conducted in both New Zealand and Rarotonga using a purposive sample. The findings show that people want information about the food stories that they can trust. In both places, many of the stories are hidden and this leads to lost opportunity and potential disappointment for the food tourist. There is a lack of voice about the food culture. New Zealand promotes its primary produce to the world but it does not actively promote the opportunity to experience it at home. The Cook Island situation reflects the complexities of small island states with lack of consistency and complacency in the food on offer. A digital food resource is advocated in both places that is curated, articulated, and disseminated to focus the lens on the food culture and all its experiences.