Gastronomic Tourism Research Articles

Gulo Puan Visual Brand: Medium Promotion of Gastronomic Tourism Destinations, Pampangan District, South Sumatra

Gulo Puan is a traditional food from the Pampangan sub-district, South Sumatra Province. Its existence has sunk into the ages. Gulo Puan does not yet have a visual brand that can represent her existence. The absence of a visual brand makes people less aware of the existence of this gastronomy. The purpose of this study is to present the Gulo Puan visual brand as a promotional medium for the gastronomic tourism destination "Guwan" Gulo Puan in the Pampangan sub-district. This study uses a qualitative method with a five-stage approach to design thinking according to Tim Brown's version: empathy, define, ideate, prototype, and test. The data collection process was carried out by interviews, observation, literacy, documentation, and questionnaires. The data obtained were then analyzed using the Triadik Sumbo Tinarbuko design concept approach. The results of this synthesis form the basis for designing the Gulo Puan visual brand. The results of the synthesis are also positioned as a solution for the Gulo Puan visual brand for visual communication problems found at the Gulo Puan production center, Pampangan sub-district, South Sumatra Province. The novelty of the results of this design puts forward the concept of Gulo Puan's visual branding as a promotional medium that represents the Gulo Puan gastronomic tourism destination in the Pampangan sub-district. The theory used in this study: visual branding for strategies to design visual branding, sociology theory of design to determine the needs of target audiences, theory of tourist destinations to design tourist destinations, and visual communication design theory is used to design the form of messages and the contents of verbal and visual messages. Conceptually, this research also contributes theoretical and practical knowledge to the development of visual communication design science.

Toidupärandil põhinev arenduskoostöö: Eesti Rahva Muuseumi projekti kogemus

The origins of this article stem from the involvement of the authors in the Estonian National Museum’s (ENM) food culture project which ran from 2017 to 2019. The project was devoted to food culture, or more precisely, to the current interpretations and uses of Estonia’s historical food culture. The aim of the project was to achieve some practical, workable research results in cooperation with various interest groups. Being an institution offering expertise in cultural heritage, the ENM welcomed the challenge posed by the project, as it would combine the fundamentals of inclusive museology with research and collection-based knowledge as well as provide a site fostering discussions and multi-voiced interpretations. The food project managed to highlight clearly various interpretations of food heritage for food production businesses and the tourism sector. The entrepreneurs and developers involved in the project informed the museum of their needs and expectations, while all the parties jointly evaluated the museum’s potential for meeting those needs and expectations. We recognized that the researchers could not afford to limit themselves exclusively to the sharing of expertise on cultural heritage, but also needed to extend their skill set to match the expectations of their cooperation partners, contributing also to the creation of marketing materials (such as films and the Livonian Culinary Route in the past). For the museum, the desire to participate in the process of product development led to some innovative forms of cooperation and outcomes. For example, the application of artistic research was born out of the principles of co-creation and as such, differed from the ENM’s earlier practice of ethnographic documentation via the film medium. In this case, the films were made and uploaded onto the social media platform YouTube, which enabled the museum to expand its outreach. Another experiment that was initiated was the food souvenir contest for which entrepreneurs submitted a relatively representative set of food heritage products within a short period of time. The products and their stories vividly demonstrated many different ways for entrepreneurs to connect their products to heritage. This experience also made us realize that competition is not always the most suitable format for inviting entrepreneurs to take part in joint development programs related to food heritage. Our participation in the Livonian Culinary Route project created the opportunity for us, as researchers, to make our contribution to the development cooperation in the area of gastronomy tourism. Unfortunately, since tourism developers interpreted food heritage in purely instrumental terms, we were not perceived as an equal and important partner. We learnt a valuable lesson that when heritage creation is solely underpinned by marketing goals, it cannot be the basis for sustainable cooperation for researchers of cultural heritage. In a way, the food project also constituted the ENM's attempt to market itself as a possible partner for entrepreneurs and business developers. In the course of the project, we came to the realization that food production entrepreneurs did not necessarily perceive food heritage as a resource that adds value to their product, and even if they were interested in food legacy, they might not know to contact the museum for advice regarding this matter. It became obvious that cooperation in the area of product development in particular requires, on the part of the museum, long-term and regular communication and joint activities with regional development organizations and indeed, with the entrepreneurs themselves. Moreover, it is not possible to initiate heritage-based product development without the museum’s cooperation with other research institutions and the cultural researchers’ collaboration with representatives of other disciplines (including food technologists, as well as marketing and product design specialists). It is this kind of interdisciplinary expertise that could genuinely benefit food producers.

Virtual reality as a technological solution for gastronomic tourism

During the Covid-19 pandemic were people could not leave their homes, it was difficult to do gastronomic tourism. This generated a great negative impact on mental health in people, in the same way it had a great reduction in the knowledge of the world gastronomic cultural heritage. The objective of this work was to measure the impact of a virtual environment for gastronomic tourism. Was made an exploratory study with part of the population to experience the coffee growing environment using virtual reality devices at home. As a solution to alleviate claustrophobia caused by isolation and as a tool to promote or enhance the gastronomic cultural heritage.

Gastronomy as a motivation for travel: A study of gastronomic tourism in the city of João Pessoa-PB

Since the Italian Renaissance, and with the other tourism segments, culture continues to be one main motivations for travel. Gastronomic tourism, as a facet of cultural tourism that brings authenticity and experience, is a niche that has emerged as a motivation in the choice of destination by the new tourist profiles. Given that João Pessoa is a tourist city, the aim of this work was to identify whether gastronomic tourism plays an important role in attracting tourists to the city. Bibliographic and documentary research was carried out, using a quantitative approach for the data analysis. As a data collection instrument, a survey was used, interviewing sixty-six tourists in person, in September 2019. The results show that the highest percentage of tourists interviewed is 60 years of age or older, and is motivated by leisure travel. As regards the interest related to experience/gastronomic tourism, it was found that this is not a motivation for visiting the destination João Pessoa; however, there is a desire to try the local gastronomy. In this context, there is a need for managers of enterprises, and those responsible for publicizing João Pessoa, to focus on associating the gastronomic potential as a strategy for attracting potential tourists to the destination.

Amanos Dağları ve Çevresinin Eko-Gastronomik Açıdan Değerlendirilme Olanakları

This study was carried out in order to determine the opportunities that the Amanos mountains and its surroundings, which have an important floral and natural importance in our country, will provide in terms of ecogastronomy. The preference of areas with natural importance in gastronomic tourism activities that have emerged in recent years has made certain areas advantageous. The Amanos Mountains are a long mountain range extending from one end to Kahramanmaraş province and the other end to the town of Samandağ (Hatay), a coastal settlement. This mountain and its surroundings have hosted many different cultures from the past to the present, as well as the areas around which 4 different provinces and 15 district have shared today. On the other hand, this mountain and the cities around it (Osmaniye, Hatay, Kahramanmaraş ve Gaziantep) are the prominent cities of our country in terms of gastronomy. In the study, the prominent natural areas of the region and the ecogastronomic opportunities that these areas can offer with their general floral structure were evaluated with a multidisciplinary approach. As a result of the study, it has been determined that the floral richness of the abcak region, where the Kahramanmaraş, Hatay and Osmaniye fronts of the Amanos mountains are more advantageous in terms of transportation and settlement, manifests itself on a large scale. On the other hand, although the Plateau settlements in the area offer gastronomic opportunities, it is predicted that it will bring some damages for the region in the future from an ecological point of view. For this reason, it has been concluded that it would be more appropriate from an ecologically point of view to realize the ecogastonomic potential of the Amanos Mountains in their surroundings rather than in the mountain center.

Stakeholders’ Collaboration in the Development of an Authentic Gastronomic Offering in Rural Areas: Example of the Ravni Kotari Region in Croatia

The development of food tourism, with an emphasis on authentic gastronomy, is important to ensure the long-term sustainability of tourism, especially in rural areas. Success in developing this type of tourism is largely dependent on strong stakeholder commitment. This study aims to understand the dynamics of the mechanisms of collaboration between different categories of stakeholders in the local development of authentic gastronomy for the purpose of tourism development, using a single rural region as an example. The case study method was selected to obtain a better understanding of the complexity of relationships among rural tourism stakeholders and the Ravni Kotari region in Croatia, as a rural area in the hinterland, with significant gastronomy tourism potential. Content analysis of available secondary sources was conducted to reveal cooperation patterns among different categories of stakeholders that are relevant for authentic gastronomy, together with onsite semi-structured interviews of representatives of different stakeholder categories. The research findings revealed a significant level of cooperation among public sector stakeholders, especially in terms of cooperating on projects that promote local gastronomy. However, the lack of horizontal cooperation among stakeholders from the private sector is also noted as a big challenge. This research provides valuable insights into the roles’ relationships and the collaboration mechanisms among key local stakeholders in the provison authentic gastronomy tourism.

MEMORABLE TOURIST EXPERIENCE: KUNJUNGAN WISATA KE SENTRA PRODUKSI EMPING MELINJO SEBAGAI DAYA TARIK WISATA HERITAGE

<p><em>The tourist experience is one of the critical success factors in the tourism industry. Every destination, tourist attraction, and other tourism product must be able to provide a memorable tourist experience. Banyuresmi tourism village, Pandeglang, Banten has the potential to attract cultural heritage tourism, including gastronomic tourism. However, the potential has not been developed as a tourist attraction that can provide a memorable experience for tourists. This descriptive qualitative research aims to identify and analyze the potential of cultural and gastronomic tourism that is memorable for tourists. Primary data collection was obtained from field observations and in-depth interviews with key informants. Data analysis through a reduction process to determine the components that provide a memorable experience for travelers.</em><em> </em><em>The results of the study indicate that cultural and gastronomic tourism experiences that are memorable for tourists when visiting Banyuresmi tourism village can be formed from five components, namely; (1) good social interaction between residents and tourists, (2) camping activities provide a memorable experience because they have local authenticity, (3) good service and hospitality of residents become a special attraction and give a deep impression to tourists, (4) the tradition of camping and making bamboo crafts becomes an impressive cultural and gastronomic tourism attraction for tourists, and (5) challenges encountered along the way to the location also create an unforgettable experience for tourists.</em></p>

Understanding The Role of Local Culture and Local Food in Indonesia’s Gastronomy Tourism

Indonesia is an archipelagic country that has a diverse culture. Each island has its own history that has made their distinctive social norms and local beliefs grow stronger. As Indonesia is also a multicultural country, each part of the nation has its own specialty in its cuisine, way of living, habits, and thus created unique traditions through its culture. This factor has brought up the attention of the researcher to actually examine how the previous study in Indonesia’s culture has many relations towards the food itself mainly focusing on the appearance of the food, and the local’s culture to see how indigenous they are to expose the value of gastronomy as a concept of tourism. These 2 factors of local culture and local food seems to have brought Indonesia to a new exposure for its gastronomy Tourism worldwide. Not many countries have an exponential range of food types, with its many intriguing uses of ingredients that seems inviting for some people, who crave to explore for their belly, as well as to dive into the service experience in that particular destination. The study uses Literature review to examine how the past studies have revealed some of the important factors of local culture and local food in supporting the exposure of Indonesia's Gastronomy tourism. The descriptive analysis is used to explain more on the role of these 2 factors in enhancing gastronomy tourism. The result of these study shows that local culture and local food both act simultaneously giving a big role in influencing people to actually visit some destinations in Indonesia. The fascination of the people, the tradition and their cuisine that helped by the looks and the availability of surrounding raw materials has driven attention towards its own market and helped destination bring its own brand of Gastronomy tourism. <div> </div>

특급호텔 고객의 미식관광동기, 미식경험, 충성도 간의 구조모델 분석

This study conducted an empirical study on the relationship between gastronomic tourism motivation, gastronomic experience, and loyalty of gourmet tourists using five-star hotel restaurants. As a result of the empirical study, it was analyzed that the consideration and sensory effect of gastronomic tourism motivation factors had a statistically significant effect on gastronomic experience, and gastronomic experience factors had a statistically significant effect on loyalty. However, it was analyzed that the health consideration and sensory effects constituting the gastronomic tourism motivation factor had a positive (+) effect on loyalty, but the standardized path coefficient value was very insignificant and statistically insignificant. Referring to the empirical analysis results between gastronomic tourism motivation, gastronomic experience, and loyalty, these findings suggest that five-star hotel restaurants are worth academic research as tourist destinations along with previous studies focusing on existing tourist destinations. In addition, a five-star hotel restaurant is considered to be worth researching in a niche market as a research subject for gourmet tourism or food tourism. As a practical implication, first, it is necessary to develop a 「to go」 product as a way to induce customers' motivation for gastronomic tourism in five-star hotel restaurants. Second, in order for the sensuous influence of five-star restaurant tourists through gourmet experiences to be made into gastronomic experiences, five-star hotel restaurant officials should make continuous efforts to improve the overall quality of gastronomic and induce customers to accept higher gastronomic prices.

DESIGN CONCEPT OF PACKAGING PRODUCTS OF THE «VOSKRESENSKY CHEESE MAKER» TRADEMARK

The article analyzes the possibility of promoting the brand “Voskresensky cheese maker” in the context of the design of a series of consumer packaging, as well as the development of gastronomic tourism in the Kostroma region. The analysis of the project situation for the brand “Voskresensky cheese maker” in comparison with competitors of the dairy market of the Kostroma region is given, the target audience is considered, promising directions of brand development are noted. The presented design concept of the development of the brand “Voskresensky cheese maker” is based on the history of the development of the cheese business in S. Sunday, images of the village, Russian fairs and creativity of B. M. Kustodiev. A series of author's illustrations has been created, the results of graphic work on the project, layouts of packaging of a series of dairy products are presented.

Determinants of Gastronomic Tourism Intention to Yogyakarta Palace Culinary

The local wisdom of tourism, especially the culinary gastronomy of the Yogyakarta palace, is the main attraction in this study. This study aims to examine the motive factors that determine the intensity of culinary tours in the Yogyakarta palace culinary. This study also aims to examine the differences in motives based on groups of local and foreign tourists. This research is an associative research and the data is collected using a questionnaire. The population in this study is Yogyakarta tourists with a sample of some of the Yogyakarta palace culinary gastronomic tourists who come from foreign and local. The data analysis technique used is regression analysis and ANOVA. The results showed that there was a positive and significant influence of experience, culture, and socialization factors on the intensity of gastronomic tourism; there are differences in the factors of gastronomic tourism motives for local and foreign tourists.

Project approach to the development of rural tourism

The authors of the article provide an overview of scientific approaches to the definition of the essence and role of event and gastronomic tourism against the backdrop of the rural tourism promotion currently carried out. The interrelation between all the aforementioned types of tourism and the expediency of their joint development are substantiated. The necessity of holding events in order to smooth out the seasonality of rural tourism and attract tourists interested not only in standard services of rural guest houses but also in entertainment events is proved. Special emphasis is placed on the application of the project approach to the process of creating events. A description of the festivals held in the Vologda region is provided. The main problems of the implementation of project management at the municipal level are identified. The possibility of holding gastronomic festivals within the clusters operating in the region is considered. The example of the «SyrFest» gastronomic festival is used to demonstrate a possible project structure designed for such event.

Culture, history, and Bakpia Pathok processing method as a gastronomic tourist attraction in Yogyakarta

The aims of this study are to determine the culture, history, and method of "Bakpia Pathok 25" making process and analyze its gastronomy tourism potential as a culinary tourist attraction in Malioboro, Yogyakarta. This research applied a qualitative method. The study population in this research is limited to Bakpia Pathok 25 which is only located in Kampung Pathuk for its well-known reputation in Yogyakarta, providing direct testers to tourists and allowing researchers to observe Bakpia making process directly. Purposive sampling was used as the data collection technique, with eleven informants consisting of gastronomy experts, historians, owners or managers, and employees of Bakpia Pathok 25, tourists, and the local communities. The sampling technique used for this research was the interview, observation, and documentation. SWOT Analysis is used as the data analysis to get an overview of internal and external factors influencing Bakpia Pathok 25 as a gastronomic tourism potential and culinary tourist attraction. The study results show that the history of Bakpia Pathok 25 is a typical Chinese food called "Tou Luk Pia" which is then interpreted as green bean pia cake. The Chinese then brought this food to Indonesia in the 1948s. The manufacturing method implemented in Bakpia Pathok 25 processing uses the Dry Food Processing Technique, namely the Baking method. The culture of "Bakpia Pathok 25 Bakpia is a form of food acculturation in the culinary field between the Indonesian and the Chinese people. By producing bakpia, merti bakpia procession is held as a form of gratitude from Pathuk people for abundant sustenance.

Gastronomy Tourism and the Revival of Italian Villages After the Pandemic

The effects of COVID-19 on tourism include a rapid growth of some consumption behavior trends, such as an urge for escapism, a desire to (re)discover minor and rural destinations, and a wish to live memorable moments. Moreover, literature and industry reports highlight the importance of contemporary demand for authenticity and experientiality. This work analyzes visitors' perceptions once in the destination, focusing in particular on small villages' gastronomic tourist offer. An exploratory study was conducted on tourists visiting Italian small villages of historical origin, the borghi, and nearby wine producers to record their perceptions and sense any significant difference. In-depth interviews were combined with participating observation to test elements from the literature on consumption behavior and identify a set of parameters, which could be applied in further studies. The results show that the borghi offer is perceived as authentic and not replicable, that wine- and foodrelated activities, often more direct and totalizing, helped the visitors to connect with the destination; thus, gastronomic tourism can represent a valuable asset in the sustainable development of the minor communities. Nevertheless, destination competitiveness is the result of an interplay of multiple factors and on top of the experiences offered (prerequisite of the tourist activity) additional aspects have to be considered in order to properly enhance small villages' tourist offer.

Development of the Concept of Sustainable Agro-Tourism Destinations—Exploring the Motivations of Serbian Gastro-Tourists

One of the key elements for the development of an agro-tourism destination can be specific gastronomy. In this context, research and understanding of the motivation of tourists who visit those destinations can influence the development of the concept of their sustainability, which was the goal of this research. The research was conducted during 2022 on a total sample of 607 respondents who stayed in agro-tourism destinations in the Republic of Serbia. The paper presents motivational factors that potentially influence the frequency of gastronomic tourists to try local gastronomic specialties and food in agro-tourism destinations. The results indicate that the cultural experience dimension, excitement dimension, interpersonal, relation dimension, and sensory appeal dimension show a significant influence on the visitation of agro-tourism destinations by gastronomic tourists, while the health concern dimension factor does not show statistical significance. The results undoubtedly indicate that certain socio-demographic characteristics of gastro-tourists have an impact on the development of an agro-tourism destination, in the direction that the more educated as well as women have more positive attitudes towards the influence of motivational factors on the development of an agro-tourism destination.

The Benefits, Challenges, and Opportunities of Halal Gastronomy Tourism – A Review Perspective

This paper examines the benefits, challenges and opportunities of Halal gastronomy tourism in tourist countries. The outcomes are intended to ensure the aspect and effectiveness of promoting Halal gastronomy tourism in the destination benefiting the national economy. Secondary approaches such as journals, websites, and books have been used for this research to gather the data. Reviewing and comparing articles on Halal gastronomy in a certain country to determine the benefits, challenges and opportunities of gastronomy at the selected destination. The results showed that promoting Halal gastronomy tourism can increase the country's income and give a positive impression among travellers, especially among Muslim travellers. Moreover, promoting Halal gastronomy tourism in a particular destination helps honour the culture and heritage of the designated destination. To explain, a destination's culture can be introduced to other tourists by promoting local food with Halal ingredients for Muslim travellers.

Gastronomic tourism experiences of Goa: tapping the potential of Goan cuisine as a destination attraction.

Gastronomic tourism experiences of Goa: tapping the potential of Goan cuisine as a destination attraction.

Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers

AbstractBeer is the most consumed alcoholic beverage in the world, and craft‐style beers have presented interesting marketing prospects in the segment. This study intends to establish a consumer profile and their relationship with craft beer compared with traditional versions, as well as understand nonconsumers in order to design more assertive market strategies. The data were obtained using an online questionnaire with 195 participants. Women were about 56.90% less likely to consume craft beer. Craft beer consumers show a preference for bitter, exotic beers, with a strong and full‐bodied flavor, and seek high quality and authenticity. On the other hand, traditional beer consumers seek well‐known and easy‐drinking beers, considering product availability and price. The high price and the stronger flavor are the main reasons for not consuming craft beer. Nonconsumers of beer report the taste as a barrier to consumption. The conceptual and affective associations to the beers are positive, except for the group of nonconsumers.Practical ApplicationsThe brewing segment, shows constant evolution, seeking innovation to better meet the variability existing among beer consumers. One of the outstanding niches is the craft segment, with a complex relationship between consumers and beer. The results of this study provide a view of beer consumption habits and consumer craft and traditional, and answers about nonconsumers. The results show how gender interferes with consumer attitudes and offers insights into opportunities to expand the segment. The consumer seeks positive experiences, whether sensory or not, however, the consumption may not be repeated if these experiences are negative, as in the case of nonconsumers. Given the results, industrial enterprises in the beer production chain can create more personalized strategies to reach target audiences that are not being contemplated. Other segments favored are tourist enterprises, especially those that envision gastronomic tourism, as beer is associated with the consumption of other products and social interaction.

ЗНАЧЕННЯ ГАСТРОНОМІЧНОГО ТУРИЗМУ В СИСТЕМІ ПОДОЛАННЯ СЕЗОННОСТІ

The article defines that seasonality is a phenomenon of moderate geographical latitudes of Europe. Seasonality has a great influence on tourist traffic. The impact of this natural phenomenon extends to human resource management, the profitability of the tourism economy, and supply and demand. The seasonality of tourist traffic is a huge obstacle in organizing and pricing tourist services, planning new investments, and developing and implementing regional development strategies. Tourist demand, in contrast to supply, is significantly influenced by the seasonality factor. It was determined that the most effective method of struggle is the diversification of the tourist product. It is proposed to use the potential of gastronomic tourism in the system of overcoming seasonality for a tourist enterprise. Because gastronomic tourism is a form of creative recreation that involves not only the passive participation of consumers, but also their active involvement in the very process of creating a product, event, or service. Overcoming seasonality serves two important purposes: ecological and economic. Studies of the types of gastronomic tourism indicate the possibility of increasing the attractiveness of the destination, as well as the formation of methods of promotion of the destination's gastronomic brands. The gastronomic tourism market is one of the most dynamic and growing segments of the tourism market. The priority for the consumer is not so much the product and service as the impressions received from them. In conditions of rapid saturation of needs, development of the latest technologies of conducting tourist business, conditions are created for the reorientation of the concept of tourist consumption. For the consumer, it is more important to receive more positive emotions than price benefits. There is a significant reorientation of the consumer from obtaining utilitarian goods to receiving impressions and satisfaction. In this context, gastronomic tourism is gaining significant advantages in the organization of the tourist offer. Gastronomic tourism can also be considered an auxiliary tool in learning about the cultural heritage of countries and regions of the world.

The Impact of Gastronomic Tourism on Thailand Economy: Under the Situation of COVID-19 Pandemic.

With the COVID-19 pandemic's complexity and inexorable devastation, this research article attempts to forecast Thailand's economic move forward through gastronomic tourism promotion. The dynamic input-output (I-O) model was the primary method for classifying gastronomic activities in tourism I-O data, which was investigated sector by sector. The Ministry of Tourism and Sports in Bangkok, Thailand, officially gathered the 2017 I-O table. To briefly explain the empirical results, it found that the main sectors of gastronomic tourism that highly impact Thailand's economy are the processing and preserving of foods, other foods, food and beverage serving activities, and other food services. In terms of forecasting during the period of the COVID-19 pandemic, the Bayesian Structural Time Series (BSTS) based on the dynamic input-output (I-O) model suggests that approximately 1% to 2% of Thailand's gastronomic tourism will be able to contribute to the GDP of this country substantially. By the way, if this research result is significant, then both the private sector and the government sector need to be concerned and promote those sectors as much as they can.