Gastronomic Tourism Research Articles

Improving the Strategic Management of UNESCO Creative Cities of Gastronomy: Integrating Sensitivity Analysis and Tourism Destination Image Based on Analytic Hierarchy Process

The globalization of tourism poses complex challenges for destination planning and management, requiring the involvement of various stakeholders and strategic decision-making at various scales. Gastronomic tourism, a key factor in tourist satisfaction and loyalty, has been widely studied for its impact on tourism destination image (TDI). Despite advances in methodologies such as the Analytical Hierarchy Process (AHP), which hierarchies the factors that influence TDI, there are still gaps in the use of sensitivity analysis to improve strategic planning, in particular to leverage TDI as a management tool. Specifically in UNESCO Creative Cities of Gastronomy (UCCG), it is crucial to understand how sensitivity analysis can improve the robustness of AHP models. To address this gap, this study investigates how sensitivity analysis can refine decision-making processes for effective tourism management in Brazil’s UCCG. Using AHP as a decision-making methodology, it integrates sensitivity analysis to assess the reliability of six dimensions in the Analytic Hierarchy Process Image—UNESCO Creative Cities Gastronomy (AHPI-UCCG) model, introducing a dynamic approach to dealing with the complexities of destination planning. The results are valuable for policy-makers and private players in the tourism, creativity, and gastronomy sectors. They offer practical perspectives for improving destination promotion and encouraging coopetition. The study also demonstrates the adaptability of this approach based on sensitivity analysis, suggesting its applicability beyond Brazil to other UCCG networks, contributing to better tourism planning and management at a global level.

Exploring Gastronomy Tourism: Opportunity in the State of Sikkim

Exploring Gastronomy Tourism: Opportunity in the State of Sikkim

Values, attitude, and desire in organic food purchase intention in Mexico

IntroductionThis investigation analyses the purchase intention for organic foods through the influence of the consumer’s values, attitude, and desire, how this attitude mediates the relationship between consumer values and purchase intention, and how consumer desire mediates the relationship between attitude and purchase intention.MethodsThe quantitative approach was used with a transversal type of research. Data was collected through a survey of 204 consumers of organic foods in Mexico. The analysis of these results was carried out through partial least squares structural equation modeling.ResultsOnly appearance consciousness and environmental awareness are the motivators of the goals to influence the behavior of consumers when attitude mediates the relationships. However, when attitude mediated the relationship, health consciousness and social awareness were not significant motivators of behavioral intention.DiscussionThis analysis serves as a basis for deepening the study of gastronomic tourism in rural areas such as Mexico since this type of food is sold in tourist places. The model proposed can be used as a theoretical framework for future studies. Marketers can also use the results in marketing strategies as community marketing in economies like Latin American countries.

The Tourist Gastronomic Experience: Ties Between Young Foodies’ Motivation and Destination Development in Portugal

Gastronomic tourism has become a dynamic segment within the tourism sector, serving as a vital tool for the economic, cultural, and environmental growth of regions that emphasize culinary experiences. This study examines the motivations of young food-motivated tourists (“foodies”) and their impact on travel choices and destination development. Using a quantitative methodology, data were collected from 170 respondents (131 valid answers) in Portugal. The data were collected through the PTFoodies survey, a tool specifically designed by the authors to analyze tourist motivations and their connections to destination attributes. Principal Component Analysis (PCA) identified five key factors—endogenous products, local gastronomy, quality and innovation, authenticity and tradition, and diversity—revealing a balance between sustainability, local authenticity, and openness to innovation in tourist preferences. Additionally, correlation analysis highlighted significant relationships between motivations, such as the strong association between an interest in culinary routes and event participation and between local product appreciation and the preference for organic food. These findings contribute to both theory and practice by refining motivational theories specific to gastronomic tourism, offering insights into destination development strategies and emphasizing sustainable practices that resonate with tourists’ preferences. The study provides destination managers with actionable strategies to attract food-motivated tourists and foster sustainable community growth through gastronomic tourism.

Gastronomic tourism: collaboration between food communities of practice and hospitality providers from the Italian Dolomites

ABSTRACT Food heritage-based networks (based on food heritage and food communities of practice) are at the core of gastronomic tourism. This paper examines the complex process of networking between 15 farmers and nine hotel managers in the Italian Dolomites area of the Valle del Primiero and Vanoi. Research undertaken over 20 months included focus groups exploring the development of a collaboration between these two sets of actors and the emergence of a food heritage-based network (cheesescape). Considering the implications for gastronomic tourism, the study found that this collaborative process represents a fundamental step in developing an internal awareness (“heritage realisation”) for food communities of practice. This subsequently empowers local communities in relation to their role within the gastronomic offerings of the territory and supports emerging new food heritage-based networks between different actors of the destination (“rural recomposition”). Gastronomic tourism thus becomes an opportunity to valorize local heritage, and members of the local communities become protagonists in promoting their culture, heritage, traditions and place identity.

Gastronomy Tourism Promotion: The Uniqueness of Culinary Attraction and Storytelling

Gastronomy Tourism Promotion: The Uniqueness of Culinary Attraction and Storytelling

What does Ottoman palace cuisine mean in terms of the development of gastronomy tourism in Türkiye? Delving into the Turkish chefs’ perspectives

What does Ottoman palace cuisine mean in terms of the development of gastronomy tourism in Türkiye? Delving into the Turkish chefs’ perspectives

TRENDS IN THE DEVELOPMENT OF THE RESTAURANT SERVICES MARKET: METHODS OF DETERMINATION AND CHARACTERISTICS

Methodical approaches to determining the current state and development trends of the restaurant services market which serve as a toolkit for forecasting future dynamic changes in the industry and planning measures for the adaptation of enterprises to the new conditions of the organization of their activities are considered in the article. The purpose of this article is the study of modern trends in the development of the restaurant services market and the formation of methodical approaches to their determination. In this study, based on the analysis of the external environment of restaurant establishments, the main methods for determining the current state of the catering services market are established, which include the methods of analyzing market stability, consumer preferences, competitive environment, and segmentation. With the help of the formed methodological toolkit, the following is carried out: survey of consumers; study of new popular dishes, recipes, technologies and trends in the industry; analysis of menus, concepts, price policy; forecasting future directions of industry development. The use of these methods allows: to determine the features of demand, supply and market equilibrium; evaluate and characterize changes in consumer needs; establish competitive advantages and disadvantages in the operation of the enterprise; determine the target audience according to established criteria. Based on the mentioned approaches and methods, the main trends affecting the development of the restaurant services market were identified and characterized. Thus, it was proven that the key directions of the development of the restaurant services market are the growing popularity of healthy food, the development of social media and information technologies, technological progress, and the development of gastronomic tourism. Certain methods are used as a tool for determining trends in the development of the industry, which provide the ability to adapt restaurant enterprises to dynamic changes in the service market. They include: marketing research methods, analysis of trends in the gastronomic industry, observation of competitors, cooperation with specialists and experts, analysis of changes in consumer demand. With the help of these methods, the main trends in the development of the restaurant business were determined, namely: economic, gastronomic, technological innovations, macroeconomic and demographic factors. These trends characterize the demand for restaurant services, the development of the restaurant business, digital development, changing consumption habits and the state of the consumer market.

ANALYSIS OF COMPETITIVENESS OF ENTERPRISES IN THE RESTAURANT SERVICES MARKET

The article conducts a comparative analysis and evaluation of the market positions of restaurant enterprises to identify key areas for their development and ways to increase their competitiveness in the food service market. The main goal of this article is to analyze the competitiveness and assess the development potential of restaurant enterprises in the Dnipropetrovsk region, justifying ways to improve their market positions. The study analyzes the current restaurant services market and identifies key development directions, including the growth of demand for healthy food, technological progress, the development of gastronomic tourism, social media, and information technologies. A comparative graph-analytical method for determining competitiveness and ranking restaurant enterprises is formulated, consisting of operations such as forming criteria parameters and establishing their weights, selecting competitors, determining ranking characteristics, calculating competitiveness indicators and overall enterprise ranking, identifying leaders and outsiders, building a competitiveness matrix and zone, and determining the radius of the leaders' circle. Based on the results of the graph-analytical analysis, the indicators for evaluating the potential of the studied enterprises in the restaurant services market of the Dnipropetrovsk region were calculated according to defined criteria parameters, as well as their level of competitiveness. Using the obtained indicators, a matrix and a graph of the competitive positions of the establishments were built. By determining the placement range of each food enterprise in the competitive field zone, their positions were characterized as follows: the "Silver" restaurant is in the zone of untapped potential; the "Magnum" restaurant is closest to the leader in the attack waiting zone; the "Oasis" restaurant is in the leaders' zone, and the "Kvitan" restaurant is in the outsiders' zone. Based on the evaluation results of the "Kvitan" enterprise, proposals for improving its activities and strengthening its competitive positions were formulated, including: improving the atmosphere, increasing comfort and service quality, enhancing staff qualifications, and greening the restaurant's territory.

PECULIARITIES OF THE DEVELOPMENT OF GASTRONOMIC TOURISM IN GEORGIA

The article examines the essence of gastronomic tourism and its structure, considers its various definitions developed by foreign and domestic scholars. Gastronomic tourism is one of the types of excursion and educational tourism that was formed at the end of the 20th century. This is a relatively new but extremely interesting direction of the tourism business, which is actively developing, allowing travellers to learn about the cuisine of different countries and ethnic groups. The research uses the methods of structural-logical and semantic analysis (to clarify the terminology and conceptual apparatus of gastronomic tourism); system analysis (to assess the current state and prerequisites for the development of GT in Georgia), statistical method (to assess the place of GT in the tourist industry of Georgia), graphic method (for visual presentation of statistical data). The formation and development of gastronomic tourism in the world, its importance for the formation of the image of the territory are analysed. It is determined that gastronomic tourism is an integral part of all tours, and gastronomy has the potential to increase the attractiveness of the tourist product and tourist destination in general. It is proved that creating a favourable image of a country through the prism of national cuisine is a successful marketing ploy that helps attract tourists. It is intended, on the one hand, for tourists seeking knowledge and experience of new cultures, and, on the other hand, it provides additional value to the brands of tourist destinations. The influence of international (the World Food Travel Association and others) and national gastronomic tourism organisations on its development is characterised. The place of gastronomic tourism in the tourism industry of Georgia and the prospects for its development are analysed. It is proved that the culinary and wine sectors of Georgia play an important role. Thus, the contribution of the "Food and beverage service activities" sector in recent years has been approximately 20% in the GDP structure of the tourism industry. The analysis of the Georgian tourism sector has shown that gastronomic tourism in Georgia has significant potential to contribute to the development of new quality tourism products and experience. For its part, the National Tourism Administration of Georgia is doing its utmost to promote gastronomic tourism both nationally and internationally.

Gastronomy Tourism Development to Promote the Creative Economy in Lampang Local Food Cultural Identity

Gastronomy Tourism Development to Promote the Creative Economy in Lampang Local Food Cultural Identity

Integration of Sustainable Food Systems into Innovative Cuisine in Cittaslow Cities: The Case of Gerze

Objectives: The study aims to explore the extent to which local products are incorporated into the culinary practices of businesses and chefs in Gerze, a cittaslow city since 2017. It also seeks to evaluate the integration of these products into innovative culinary approaches and their impact on sustainable gastronomy tourism. Methods: The research employed a qualitative approach, using intentional judgmental sampling to select participants. In-depth interviews with semi-structured questions were conducted with 15 businesses and 15 chefs from the district to gather insights on their understanding and use of local gastronomic heritage. Results: Findings reveal that both businesses and chefs possess adequate knowledge about gastronomy and the cittaslow movement. While they acknowledge the positive impact of gastronomic products and dishes on tourism, their use of such products is limited due to various challenges. Businesses show a favorable attitude towards innovative culinary practices, whereas chefs display a more negative stance. Additionally, the unsustainability of gastronomic products is identified as a key issue hindering the achievement of sustainability in gastronomy tourism. Conclusion: To promote sustainable gastronomy tourism, it is essential to increase collaboration between local communities and relevant organizations, enhance education levels, adopt natural agricultural practices, and prioritize the use and sale of local products within businesses. These measures can ensure the preservation and sustainable development of Gerze's gastronomic heritage.

Makanan Khas Bali Di Desa Wisata Bakas Berpotensi Besar Dikembangkan Menjadi Wisata Gastronomi

Bakas Village is one of the tourist villages in Klungkung Regency, Bali, which has begun to offer gastronomic tourism attractions based on traditions that are still maintained by the local community, namely the tradition of cooking traditional Balinese cuisine. This study was conducted to produce a study that explains how Balinese cuisine can become gastronomic tourism in Bakas Tourism Village. This study was conducted using a primary survey method, namely field observation and interviews with key informants from Bakas Tourism Village. Data collection was supported by a checklist instrument consisting of 7 variables with 28 indicators based on qualitative descriptions from the Guidelines for the Development of Gastronomy Tourism book published by the United Nation World Tourism Organization (UNWTO). It was filled in using the Likert scale method with a score range of 1-5. Furthermore, the results of this checklist were described using quantitative and qualitative descriptive analysis methods. Based on observations and data processing, it was found that Bakas Tourism Village has great potential in developing gastronomic tourism. It's just that there are still several sectors that need to be fixed or developed again by Bakas Tourism Village in order to improve gastronomy in this village.

The Moringa Superfood: Iconic Gastronomic Tourism Food in Ubud Gianyar

Moringa has gained popularity in the world of gastronomy due to its nutritional value and great versatility. Moringa leaves are rich in nutrients and can be used in a variety of dishes. The leaves have a unique flavor and a vibrant green color that enhances the dish. With such potential, moringa can become one of the most iconic gastronomic tourism foods, especially in Bali. This research aims to explore the potential of moringa as a gastronomic icon. The research utilizes a qualitative method by analyzing the results of in-depth interviews and interpreting the data. The research concludes that by understanding the uniqueness of moringa, this food ingredient can be developed into food and beverage menus that are widely consumable. Promotion through culinary festivals and events, moringa nutrition education, and incorporating moringa into cooking class activities are all efforts to establish this food ingredient as a gastronomic icon, particularly in Ubud, Gianyar. Furthermore, promoting moringa-based products can contribute to the promotion of health tourism, attracting visitors interested in wellness and nutritional benefits, thereby supporting the local economy.

Contribution of gastronomy tourists to the ecological footprint in Salatiga

Abstract Tourism activities that focus on the exploration of (local) food, known as gastronomy tourism, are increasingly popular. Salatiga is designated as a gastronomic city in Indonesia. The rapid growth of tourism has impacted the environment, making it important to evaluate the ecological footprint of tourism. The objectives of this study are: 1) to analyze the resource consumption per tourist in terms of carbon footprint generated from gastronomy tourism and 2) to study the contribution of ecological footprint of gastronomy tourists in Salatiga. The resulting carbon footprint was calculated through carbon dioxide (CO2) emissions generated from transportation, food and waste generation, and accommodation, as a guide to calculate the ecological footprint of gastronomy tourism in Salatiga. Using random sampling, a constructed questionnaire was collected from 139 tourists in Salatiga. The results showed that the carbon footprint of gastronomy tourism activities contributed up to 6 million kgCO2e per year, equivalent to 1,256.3 gha. The footprint is still appropriate, but could pose a threat to ecological sustainability. These findings provide important insights for policy makers and tourism industry players in formulating more sustainable strategies to manage gastronomy tourism in Salatiga.

National Gastronomy and Gastronomic Tourism of Montenegro on its Way to the European Union

Abstract Montenegro, a Mediterranean gem, boasts abundant natural and cultural treasures, forming the bedrock of its thriving tourism industry. Among its various tourism branches – cultural, nautical, health, and MICE – gastronomy stands out as a potent driver. The indigenous gastronomic landscape not only entices foreign tourists but also fuels increased consumption. This paper endeavours to elucidate the justification and potential of Montenegro’s gastronomic tourism by spotlighting its national gastronomy. Gastronomy, intricately linked with destination identity, plays a pivotal role in shaping the destination’s image. Drawing inspiration from the Republic of Slovenia’s successful declaration as a European gastronomic region in 2021, this paper advocates for a similar trajectory for Montenegro to enhance its tourism brand recognition.

A Conceptual Study on the Role of Street Food in Gastronomic Tourism

Street food, which can be defined as food and beverages that are not available within a specific organizational structure or under the roof of a place, prepared in advance or during sales by sellers on the streets and public areas, and offered directly to the customer's consumption with minimal or no processing during the sale, is shaped by the geographical conditions, agricultural characteristics, socio-economic and religious characteristics of the region, as well as the relations of societies with other societies. Street food, which is a reflection of the culinary culture of the destination to which it belongs, has the potential to increase the attractiveness of the region in terms of gastronomy tourism, while also having a positive impact on the image and competitive advantage of the region. This study conceptually focuses on street food. In addition, the relationship between street food and gastronomy tourism is discussed and it is aimed to examine street food as a gastronomic tourism product. For this purpose, the prominent topics and studies in the literature were examined. Finally, as a result of the study, some suggestions are presented for the relevant sector stakeholders and future studies.

Pendampingan Diversifikasi Olahan Ikan Beong (Hemibagrus nemurus) Kaleng Kuliner Khas Borobudur dengan Metode Pasteurisasi pada UMKM sebagai Upaya Peningkatan Ekonomi Berbasis Gastronomy Tourism

Magelang Regency, a cultural and heritage-based tourist destination, holds significant potential for developing Gastronomy Tourism. One notable product is beong fish, internationally refered as asian redtail fish. Beong fish (Hemibagrus nemurus), a culinary specialty of the Progo River. However, several challenges hinder its development, including unmet tourist demand for beong fish as a Borobudur souvenir due to short shelf life, lack of partner skills in diversifying products into canned beong fish, and reliance on traditional marketing systems. The mentoring program aims to address these issues through training in pasteurization and halal certification. Results from pre and post-tests indicate an increase in partners' knowledge. The average pre-test score for pasteurization training was 5.8 ± 3.966, rising to 10.1 ± 3.107 in the post-test. Similarly, for halal certification, the pre-test average was 8 ± 4.546, improving to 11.6 ± 2.757 post-test. Statistical analysis revealed significant differences (P<0.05), with a value of 0.002, in partners' knowledge before and after training. In conclusion, the training and mentoring program successfully enhanced partners' knowledge of the pasteurization process and halal certification, supporting the diversification and development of canned Mangut Beong as a potential Borobudur souvenir.

Gastronomy Museums as an Element Bringing Forgotten Values to Light: A Proposal for Sinop Province

The main purpose of this research is to measure the gastronomy tourism potential of the province for the proposal of a gastronomy museum in Sinop. The sub-objectives of the research include designing a gastronomy museum specific to Sinop, determining the strengths of the gastronomy potential of the province, and ensuring that this potential is included among the gastronomy tour routes. At the same time, it is aimed to provide a perspective on the importance of opening a gastronomy museum in the city in terms of the sustainability of gastronomic values in Sinop. In this context, the study analyzes the gastronomic values of Sinop and how these values can be made sustainable. Within the scope of the research, the content analysis technique was used as a data collection method. The gastronomic richness of Sinop and the contribution of these richnesses to tourism potential were evaluated. In this way, it is aimed at developing strategies to increase the attractiveness of the province in terms of gastronomy tourism. As a result of these analyses, Sinop's unique gastronomic richnesses and their contributions to tourism potential have been comprehensively evaluated. At the end of the study, strategies have been developed to increase the attractiveness of Sinop in terms of gastronomy tourism and to support sustainable tourism development. Suggestions include organizing local cuisine festivals, creating interactive and educational exhibitions within the gastronomy museum, branding local products, and increasing promotional activities. In addition, raising awareness and training local people and businesses about gastronomy and tourism are also among the suggestions. These strategies aim to maximize the gastronomy tourism potential of Sinop and contribute to the economic and cultural development of the province.

Resilience agenda for gastronomy-driven tourism destinations

Purpose: This research aims to gather insights from industry experts in gastronomy tourism to identify and propose potential strategies necessary for enhancing the resilience of destinations in the post-COVID era and preparing them for future disruptions. Approach: To this end, the authors applied the digital whiteboard platform Mural to conduct a brainstorming session with seven industry experts. Findings: The outcomes of this research study unveiled a practical framework delineating a resilience agenda tailored for self-sustainable gastronomy-driven tourism destinations. This framework highlights four key strategies: (1) strengthening supply chains with local producers, (2) adopting sustainable waste management practices, (3) developing robust risk management plans, and (4) fostering community engagement and collaboration. Originality/value: This paper is the first to propose potential strategies from an industry expert’s perspective that can pull gastronomy tourism forward while enhancing destinations’ resilience. Incorporating these strategies into the planning and management of gastronomy-driven tourism destinations will be critical to ensure their long-term viability and success to adapt and thrive effectively in the face of future uncertainties.