The Role of Tourism in a Cultural Context

The Role of Tourism
in a Cultural Context

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Introduction to Gastronomy Tourism.........................................................................................1
Gastronomy Tourism in Hong Kong..........................................................................................2
Gastronomy Tourism in Singapore.............................................................................................3
Gastronomy Tourism in Thailand...............................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Gastronomy tourism can be referred to the tourism which is mainly executed for the
purpose of exploring one's interest within food and beverages. In this relation, it is well known
that gastronomy tourism is also commonly known as culinary tourism (Celebi, Pirnar and Eris,
2020). Now, the food and beverages represent an important and crucial part of the culture of a
nation. In the year 1998, Lucy Long came up with the word 'culinary tourism' for the very first
time, by depicting it to be a tourism concept which imply that the travellers can easily have an
experience of the local cultural themes and values of the nations by virtue of consuming the
native food and beverage items. It can be thus said to be a concept which is largely associated
with the exploration as well as enjoyment of the special cuisines that consist of the identity of
that particular destination. It has been identified that gastronomic tourism not just offers distinct
kinds of dishes in the form of an object for attracting tourists but also encompasses an array of
food related attributes. These attributes are, such as processing method, preparation method,
constituent ingredients, manner of presenting, flavour based aspects, nutritional content, cultural
values, tradition, customs, and so forth.
Now, the following essay seeks to explore the concept of gastronomy tourism in a critical
way. Also, it tends to demonstrate the examples of gastronomy tourism in terms of its application
within some of the countries of the world.
MAIN BODY
Introduction to Gastronomy Tourism
Gastronomy tourism is a kind of tourism which is largely linked to the exploration of the
culture of a nation by virtue of having a taste of its beverage as well as food items. In this
relation, it has been analysed that this kind of tourism is not presumed to be an activity but is
considered as a type of practice that is largely linked to the occurrence of events and other sort of
culinary activities such as festivals (Celebi, Pirnar and Eris, 2020). Gastronomic tourism
provides employment opportunities to a large number of individuals who seek to provide an
impeccable experience for the tourists and travellers such that they can get an experience of the
culture of the nation by consuming the native food. Thus, it provides excellent opportunities for
the travellers to explore the values, traditions and customs of a country. It can also be seen in the
form of a constituent of tourism strategy which is especially directed towards the optimisation of
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