Tourism and Gastronomy: A Comprehensive Exploration of the Links

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This essay delves into the relationship between tourism and gastronomy, emphasizing the increasing significance of gastronomy for both destinations and tourists. It explores how gastronomic experiences enhance tourism, focusing on the role of local cuisine and promotional activities in attracting tourists and satisfying their needs. The essay also examines culinary tourism experiences, linking them to tourist needs and highlighting the importance of promoting local cuisine to boost tourism. Ultimately, the analysis underscores the interconnectedness of tourism and gastronomy, illustrating how gastronomy contributes to the development of tourism destinations and enhances the overall tourist experience. Desklib offers this essay along with a wide range of study resources for students.

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TOURISM AND GASTRONOMY
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Contents
INTRODUCTION........................................................................................................................... 3
LITERATURE REVIEW................................................................................................................ 4
THE IMPORTANCE OF GASTRONOMY IN TOURISM.......................................................4
CULINARY TOURISM EXPERIENCES..................................................................................4
LINKING FOOD EXPERIENCES TO TOURIST NEEDS.......................................................6
PROMOTING LOCAL CUISINE..............................................................................................6
RELATIONSHIP BETWEEN TOURISM AND GASTRONOMY...........................................6
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................ 9
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INTRODUCTION
This assignment is basically based the tourism and gastronomy. In this, the discussion is related
with the relationship between tourism and gastronomy with a focus on the role and the growing
importance of gastronomy for destinations and tourists as well as gastronomic experiences
(Alonso et al., m2011). The assignment will also discuss the importance of gastronomy in
tourism. In this, the need of the customer related to the food is also discussed. The organization
is using promotional activity to increase their services. The organization try to satisfy the
customer need and wants by giving them a full opportunity (Alonso et al., 2011).
Gastronomy is basically based on the relationship between the food and the culture of the nation.
On the other hand, this is also defined as a part of cooking and the good and a portion of healthy
food. Most of the people are involved in Gastronomy that’s why they are also involved in tasting
the food, preparation, experiencing, experimenting, researching, discovering, understanding, and
writing about food and they are also writing about wine (Alonso et al., 2011). In the field of
travel and tourism, Gastronomy is a new area to study. In the civilization Gastronomy is the body
of knowledge with the help of there all roots in all the major classics.
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LITERATURE REVIEW
Gastronomy is basically based on the relationship between the food and the culture of the nation.
On the other hand, this is also defined as a part of cooking and the good and a portion of healthy
food. The purpose of the Gastronomy in tourism is to identify how the Gastronomy will
influence more and more tourist experience a destination (Jiménez et al., 2016). Most of the
people are involved in Gastronomy that’s why they are also involved in tasting the food,
preparation, experiencing, experimenting, researching, discovering, understanding, and writing
about food and they are also writing about wine (Jiménez et al., 2016). The organization is using
promotional activity to increase their services. The organization try to satisfy the customer need
and wants by giving them a full opportunity.
THE IMPORTANCE OF GASTRONOMY IN TOURISM
According to Caglı (2012) tourism is one of the most important economic sectors and the leisure
time spending activity all over the world. With the help of tourism, the development of society is
increased. On the other hand this source of income for those services which they are providing to
the customer and try to spend some money so that they will satisfy there need and wants very
easily (Jiménez et al., 2016). On the other hand, Gastronomic tourism includes some of the
visiting food producers, some festival which was related with the food and some special area
which are related with some special food with tasting a special dish.
According to Alonso & Yiliu (2011), Gastronomic tourism also analyzes its production process
related to the food and they will also eat a portion of food for that chief who was very famous.
They will also be seeing how some specific dish is being prepared. Akgol, (2012) argue that
gastronomy in tourism is important because it will help to protect the local products which are
basically belonging to that region (Mak et al., 2011). Gastronomic tourism is considered as a
very important because with the help of this the tourist can make a trip, a trip was the very
unique one and it will also help to shine the destination by providing them with good service.
CULINARY TOURISM EXPERIENCES
According to Mak, et al (2011) Food and drink are the most important because they often
involve all the five senses (Mak et al., 2011). This is very difficult to objectively describe the
relationship between food and memory. The experience of the tourist was good. As a
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contemporary culture resource, Gastronomic tourism satisfies all the need and wants of the
customer. Gastronomic and wine shops have generated the purchasing power for a few periods
of time (Mak et al., 2011). In this, the destination competitiveness is explained.
Figure 1 types of experience
[Source: Mak et al., 2011]
Canny (2014) identify that quality of the chief in the restaurant will satisfy or influence the
customer. They will attract more and more customer with the help of the good quality of food
product and the physical environment (Mak et al., 2011). The higher levels of satisfaction are
done by the agreeable memories from the wine tourist. This is also found that more and more
customer is satisfied by positively correlated with a higher level of experience (Mak et al., 2011).
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LINKING FOOD EXPERIENCES TO TOURIST NEEDS
According to Poole (2012), the term food is the first preference of the customer. Human activity
is highly influenced by the globalization that will include food production and the consumption
pattern (Sormaz et al., 2016). A tourist wants a good quality of food at a reasonable price. If the
tourist was satisfied by there need and wants then that will be more beneficial to the
organization. Food tourism is highly influenced by the increasing role of the customer in the
gastronomic production experience. This process is basically marked by the emergence of the
foodie (Sormaz et al., 2016). This is the major influence in the development of food destination
and food tourism.
Most of the time tourist will not get proper services and food. Due to this, the revenue to the
organization is decreasing. Tourist only wants a good quality of food with better services. Most
of the tourists are identified in term of food taste and the demand for the food experience
(Sormaz et al., 2016). The needs of the customer have to match the demand for food. The most
important point which the tourism sectors have to consider is that they have to satisfy the
customer need and wants by providing them with a good quality of food and services (Sormaz et
al., 2016).
PROMOTING LOCAL CUISINE
According to Navarro et al (2012) promoting local cuisine is the best activity to attract more
customers. They promote their business with the help of different media. With the help of
different media more and more customer was attracted (Pearson et al., 2018). Promotion is the
best activity to attract more customers to your business. This is analyzed that the local cuisine is
promoting their business with the help of Brochures, catalogues, websites, and other promotional
materials (Pearson et al., 2018).
RELATIONSHIP BETWEEN TOURISM AND GASTRONOMY
Tourism is basically related to travel. With the help of tourism, the local people will get a job.
On the other hand, the income of the different type of business will be increased with the help of
tourism (Pearson et al., 2018). In the poor and the rich country, tourism is very important. This
may be internationally or within the traveller's country. Tourism is the act and the process of
spending money in travelling from one place to another (Pearson et al., 2018).
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On the other hand, the gastronomy is the most important for the development of tourism
destination all over the world. Gastronomy tourism is applicable to the tourist and the visitor who
was planning their trip (Penny et al., 2017). Gastronomy tourism basically refers to the trip that
is made in some specific location where some local food and the beverage are the main motives
of the travel agency. Now a day’s gastronomy is becoming the most important attribute in the
development of the country (Penny et al., 2017). On the other hand, this is also defined as a part
of cooking and the good and a portion of healthy food. The purpose of the Gastronomy in
tourism is to identify how the Gastronomy will influence more and more tourist experience a
destination. Most of the people are involved in Gastronomy that's why they are also involved in
tasting the food, preparation, experiencing, experimenting, researching, discovering,
understanding, and writing about food and they are also writing about wine (Penny et al., 2017).
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CONCLUSION
In this assignment there are many different types of tourist are there who wants a good quality of
food and services. In this, the study was also discuss related with the Gastronomy. Gastronomy is
basically based on the relationship between the food and the culture of the nation. The result was
also obtained as regarded with the relationship between tourism and Gastronomy. This will also
identify the satisfaction level of the customer related to their travelling.
With the help of the different type of promotional activity, the organizations try to promote their
business in front of others. On the other hand, this is also identified that with the help of tourism
most of the local people will get the job. The experience of the tourist was good. As a
contemporary culture resource, Gastronomic tourism satisfies all the need and wants of the
customer. Gastronomic tourism includes some of the visiting food producers, some festival
which was related to the food and some special area which are related to some special food with
tasting a special dish.
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REFERENCES
 Alonso, A.D., Liu, Y., (2011). The potential for marrying local gastronomy and wine; the
case of the fortunate islands, International Journal of Hospitality Management, 30, 974-981.
 Caglı, I.B., (2012). Turkiye'de Yerel Kulturen Turizm Odaklı Kalkınmadaki Role:
Gastronomy Turizmi Ornegi, İstanbul Technical University, Institute of Science and
Technology, Department of Urban and Region Planning, Region Planning, MA Thesis,
İstanbul
 Canny, I. U. 2014. “Measuring the Mediating Role of Dining Experience Attributes on
Customer Satisfaction and Its Impact on Behavioral Intentions of Casual Dining Restaurant
in Jakarta.” International Journal of Innovation, Management and Technology 5 (1): 25.
 Jiménez Beltrán, J., López-Guzmán, T. and Santa-Cruz, F.G., 2016. Gastronomy and
tourism: Profile and motivation of international tourism in the city of Córdoba,
Spain. Journal of Culinary Science & Technology, 14(4), pp.347-362.
 Mak, A. H.N., Lumbers, M. and Eves, A. (2011), Globalisation and food consumption in
tourism Annals of Tourism Research Article in Press, doi:10.1016/j.annals.2011.05.010.
 Navarro, V., et al, 2012, Cooking and nutritional science: Gastronomy goes further;
International Journal of Gastronomy and Food Science, Volume 1, Issue 1, pp. 37–451
 Pearson, D., Simon, B. and Thompson, M., 2018. Opportunities for distinctive food tourism
experiences through promoting environmentally sustainable food choices: A case study on
Australian cuisine. CAUTHE 2018: Get Smart: Paradoxes and Possibilities in Tourism,
Hospitality and Events Education and Research, p.622.
 Penny, M.E., Meza, K.S., Creed‐Kanashiro, H.M., Marin, R.M. and Donovan, J., 2017. Fruits
and vegetables are incorporated into home cuisine in different ways that are relevant to
promoting increased consumption. Maternal & child nutrition, 13(3), p.e12356.
 Poole, S. (2012). Let's start the foodie backlash. The Guardian, September 28th.
http://www.theguardian.com/books/2012/sep/28/lets-start-foodie-backlash (accessed
November 1st 2014).
 Sormaz, U., Akmese, H., Gunes, E. and Aras, S., 2016. Gastronomy in tourism. Procedia
Economics and Finance, 39, pp.725-730.
 Stone, M.J., Soulard, J., Migacz, S. and Wolf, E., 2018. Elements of memorable food, drink,
and culinary tourism experiences. Journal of Travel Research, 57(8), pp.1121-1132.
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