Gastronomic Tourist Motivations: Literature Review & Analysis

This essay explores the motivations driving gastronomic tourism, highlighting the increasing importance of food in travel and tourism. It reviews existing literature to identify factors influencing tourists' food choices, including cultural, social, psychological, and economic aspects. The essay discusses how destinations leverage unique food offerings to attract tourists and examines issues like cultural differences, food preferences, and the impact of multiculturalism on gastronomic experiences. It categorizes tourists based on their level of interest in gastronomy and emphasizes the role of food in creating memorable travel experiences, concluding that understanding tourist motivations is crucial for destinations seeking to develop successful gastronomic tourism strategies. Desklib provides a platform to explore more solved assignments and study resources.

‘Gastronomic Tourist Motivations’
Introduction
Tourism is an activity which is required by humans to experience new and exciting
things that reduces tensions while increase happiness in everyday life (Cohen & Avieli,
2004). Nowadays, tourists possess more experience than earlier days, have sufficient funds
that can be spared in travelling and are able to spend leisurely time for holidays. Gastronomy
is one of those experience in which tourists and visitors plan a particular trip in order to
experience the taste of new food or local product or take part in activities related to
gastronomy ( Gheorghe, 2014). Even if the gastronomy is not the main reason behind
travelling or choosing a particular destination, it may become second or third reason behind
selecting particular destination. In current literature, gastronomy have become significant
topic for discussion among researchers and authors since gastronomic tourism has been seen
growing immensely in the past few decades. According to (Gillespie, 2001), “Gastronomy is
about the recognition of a variety of factors relevant to the foods and beverages ate and
consumed by a group, in a locality, region or even a nation”. The word gastronomic has been
derived from “gastros” that means stomach and “gnomos’’, meaning knowledge in Greek
language. The word “culinary” is also used by many country people for gastronomy which
means food preparation or dishes (Güzel, 2016). This essay has been prepared to find out
motivational factors involved in the consumption of food during holidays along with finding
major and minor issues related to gastronomic tourism as mentioned in present literature.

Literature review
The interrelationship between tourism and food has become unquestionable topic in
literature not only because food has become obligatory part of hospitality and tourism
industry but also due to increase in recognition of evolving social and contextual practice
( Wehrli, et al., 2012). According to (Hervé, 2013) in some cultures, cookery is considered as
an art where good cooks are referred an artist. It can be noted that significant increase in
number of tourists searching for diversified and unique food and cuisines have been increased
in past few years in which tourists engage themselves in gastronomy to gain memorable
experience. Moreover, contemporary expansion of cultural tourism concept also encompasses
progressiveness in elements of cultural popularity and strategies that can make places more
attractive. According to (Sormaz, et al., 2016) gastronomic tourism consists of activities like
visiting food producers, places like food fairs, farmer’s markets, cooking shows and
demonstration related to special food and eating during special occasion. During visiting,
people look to taste different varieties of food related to ham, cheese, fish, beverages like
wine, horchata, cider, tea, etc. (UNWTO, 2012) Along with it, gastronomic tourism also
includes observing production of special food, tasting any special dish or tasting food from
the hands of famous chef like Peter Gordon, a renowned chef famous for fusion cuisine and
special restaurants (Gordon, 2006). Instead of food prepared at restaurants and hotels, tourists
travel to experience special food and beverage. They pursue to visit those places where food
actually belongs to and comes under the context of gastronomic tourism (Hervé, 2013).
Gastronomic tourism industry does not consist restaurants and food guidance only but
also cover culinary experience like cooking schools, gastronomy tour operators, cookbooks
selling shops, gastronomy related media and magazines, winemakers, breweries, field owners
and distilleries. Development of gastronomic tourism is significant for local region
communities who can also be considered as stakeholders of gastronomic tourism. Some of

the shareholders in gastronomic tourism industry include grape field owners, package tours,
hotel and restaurant owners and local food producers (Galvez, et al., 2017). Culture is another
special feature in gastronomic tourism which is generally expressed under motivational
factors of individuals to know about different culture. Moreover, gastronomic tourism being
experience based tourism, helps visitors in learning cultural characteristics of host regions.
For example, countries like Australia, America, South Africa and Italy are famous for its
wine production and thus many wine lovers visit these countries to experience traditional
flavours of different wines. Moreover, all these places are also famous for other food like
pasta and pizza that makes these countries fall under gastronomic destinations (Sormaz, et al.,
2016). Turkey is another great example where doner kebabs are very famous (special food
made out of meat) and according to a research made regarding tourist choice for food related
destination, Turkey cuisine ranked in fifth position. It was found that people travelled from
far away places to taste and envisage special Turkish cuisine where tourists considered the
cuisine to be very attractive, delicious, spicy and even fatty (Hammond, 2016).
Basic gastronomic tourists are essential for cultural holidays and festivals where food
motivated travellers mainly include couples and groups who poses high educational degrees
or spend more time in other culture’s stay and accommodation places. Their chief
motivations for visiting gastronomic destinations include opportunity to rest, personal
indulgence and for relaxation purpose (Cohen & Avieli, 2004). Similarly, ( Wehrli, et al.,
2012) confirms that international and domestic tourists travelling to gastronomic places gains
experience and knowledge related to different cultures were tourists gets motivated to seek
adventure through tasting special food provided in special occasions along with getting
chance to experience fresh ones like berries, buckthorn, bramble, mountain crowberry, etc.
and different ones like sorbets, berry wine, marmalade, etc. Moreover, by getting experience
of new ones related to food and beverage, food market in tourism destinations also becomes

heterogeneous. (McKercher, et al., 2008) have further segmented the tourism market into
three subcategories. According to the authors, first group of travellers travel to different
destinations for gastronomic reasons like trying local food where during their stay, most of
the activities are related to gastronomy. The second group gives importance to food, but not
too much. Although gastronomic reasons are involved, but issues related to them does not
affect selection of their holiday destinations. Third group consist of those tourists whose
gastronomic activities varies from less to none. The first group food consumption reasons are
crucial during their holidays where they consider gastronomic elements mostly present in
local food. Second group people also give importance to gastronomy but not as compared to
group one. Whereas in the third group, gastronomy is not considered while selecting holiday
destination, however, they attend events related to gastronomic activities. Other than these
groups, other types are ones those are not interested in gastronomic activities at all during
their holidays (McKercher, et al., 2008).
In present literature, many authors have mentioned that motivational factors involved
in the consumption of food in holidays depends on influence of food choices and preferences
in individuals, thus, integrating social, biological and psychological effect in them
( Diaconescu, et al., 2016). Broadly, these motivations are classified into different factors that
include escape from routine, learning knowledge, authentic experience, health concern,
exciting adventure, prestige and togetherness. The key determinant of quality service in
hospitality industry is providing with good sensory appeal, prestige and physical
environment. Studies on food consumptions demonstrates that motivational elements like
escape from routine, health concern and prestige play important role while consumers make
choice for food. Demographic factors like age, education also gender also affects making
food choices where individual functions according to interrelated aspects of mental health
and personality. Socio economic factors like education, and lifestyle determines other aspects

like nutritional intake, health and hygiene, physical activities and other welfare services
(Brug, 2008). Physiological factors includes neophilia or neophobia in which personality is
determined by finding out whether or not individuals are enjoying new food. Neophilia or
Neophilia is a food related personality trait like rejection of unfamiliar food or thoughtful
sensory input like smell, taste and appearance of food which is engendered by cultural and
physiological influences among people (Shukri, 2017). Therefore, (Cohen & Avieli, 2004)
emphasised that gastronomic tourism can bring forward considerable issues like differences
in culture and diversified food preferences in holidays.
According to (Güzel, 2016), if destinations has several food choices, then the society
uses it as a tool for attracting tourists which in turn create economic impacts. Therefore, food
tourism must be considered as a significant aspect while considering development reasons of
destinations. According to the author, gastronomic tourists’ behaviour in food consumption
are affected by cultural and religious factors mostly along with other food related
personalities like motivational factors, socio-demographic factors and past and present
exposure. For evidence, Italian people avoid French and Japanese food whereas American
behaves softly on this. Personality traits like sensory attributes and flavours along with past
and present experience also contributes cuisines interests where tourists like to revisit due to
their special interest in particular food ( Diaconescu, et al., 2016). Ethnic restaurants and
hotels can provide with such opportunities while giving tourists particular regions food
experience without visiting those country. However, it must be noted that host country local
food may be different in taste and thus tourists remain motivated to engage themselves in
gastronomic tourism. While discussing about the factor related to prestige, Thailand is a good
example that can explain how good image of food providers enhances destination image.
Since Thailand offers broader range of menu along with offering friendly employees and

food in reasonable prices, the image in mindset of tourists remain positive for the country.
Nevertheless, this type of creation may require enhanced knowledge with expertise.
Few issues can affect motivational factors while selecting food in holidays like
impurity in cuisines and multiculturalism factors that may affect tourists’ customs.
Immigrants bring their culture and own traditions to new countries including their
gastronomic philosophies and food preferences. Multiracial destinations also influence
tourists as they may consider the ingredients used for production process in those countries.
Although cultures may differ, interactions among cultures may affect familiarity issues (Mak,
et al., n.d.). Still, ethnic food is based on traditional preparation and local food techniques
even if they may sound undesirable or authentic to some tourists. Geographical and climatic
conditions also affect produced food by restricting flavour in them. For example, if the
destination is an island like Croatia and Africa, food consumed will mostly be grounded on
seafood and fish. Along with it, historic identity and traditions demark eating habits like in
Muslims, where food is allowed according to Islamic conditions and terms. Besides, social
and financial status in society also affects food choices in holiday destinations along with
innovation and production changes like introduction of packaged and processed food
(Sormaz, et al., 2016).
Conclusion
Gastronomic tourism motivation revolves around food, exploration of history and
culture along with experiencing new taste. Since, these types of tourism has become a new
trend in travel and tourism industry, tourists’ characteristics and motivations can be
determined by making a study on present literature. If any destination has unique food
options, it is used as used as key tool in attracting tourists. It can be noted that motivational

factors behind gastronomic tourist’s food consumption depends on several factors like
personality traits, culture, religion and socio-demographic. Besides, food and tourism act as
major element in contemporary world economy where food remains the key reason behind
attracting tourists while making choice for holiday destination. The above study has united
relevant perspectives related to food consumption in holidays and sociological investigation
to find salient factors that affects tourist’s food choices and motivations behind selecting
gastronomic tourism destination.

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