Le concept de scene gastronomique présenté ici nous permet d'approfondir la compréhension des relations complexes et denses entretenues entre gastronomie, attractivité touristique et développement ...local. Une revue de la littérature, ainsi qu'une analyse de type ethnographique du terrain nantais, permettent de définir la scene gastronomique, d'en préciser les attributs et les originalités et d'en montrer les enjeux.
This study identified elements leading to memorable food, drink, or culinary experiences while traveling. More than 1,000 respondents in four countries described their most memorable food or drink ...travel experience. Qualitative analysis found five general elements leading to memorable food travel experiences: food or drink consumed, location/setting, companions, the occasion, and touristic elements (e.g., novelty, authenticity). While these elements were frequently mentioned together, a single element (e.g., extraordinary view or entrée) was sufficient to create a memorable experience. The broad array of memorable experiences ranged from gourmet to simple, intentional to serendipitous. While local or authentic foods were often mentioned, many experiences included foods that were not local. In general, elements leading to memorable culinary tourism experiences were more specific than those for memorable tourism experiences, and a memorable destination was not required for a memorable food/drink experience. Tourism providers can use these elements to better create their destination’s culinary story.
Culinary tourism has the potential for being an essential source for destination promotion in India. One of the primay assumptions of this concept is the acceptability of local cuisine by ...tourists.The current paper explores this issue by trying to find the acceptability of new and local cuisine by travellers. The acceptability of local cuisine is tested via a modified Food Neophobia Scale (FNS) that scores the psychological behaviour of rejecting new or unknown food. The second part of the paper explores the ‘Food image’ of Delhi. The food image is ascertained by an empirical study on tourists using a self-administered survey. The results are analysed using descriptive statistics.
Recent rapid grow of culinary tourism has significant potential contribution to enhancing biodiversity conservation especially biodiversity of local plant species for local food and food preparation ...tradition in local community. Ethnic food has been explored as one of the indigenous resources for community-based tourism, in which it is important in community development and biodiversity conservation. The aim of the study was to describe the involvement of plant in local cuisine and the concept of ethno-culinary tourism products development. The research was based on ethno-botanical study through observation and interviews with local community and tourism stakeholder in Kemiren Village, Banyuwangi. This study found that there was 108 ethnic food menu in Kemiren Village. There are 67 species of 35 plant family were used in local cuisine. Kemiren Village has been identified rich in term of traditional culinary which are able to be developed as attractive cuisine in culinary tourism.
The government has constructed a robust embankment in Kampung Surokarsan, formerly a landfill, now providing a clearer view of Kali Code's banks. Nevertheless, residents have not yet tapped into the ...potential of Kali Code's surroundings for public or tourism purposes. In this densely populated area with predominantly self-employment, the "Code Hijau Asri" farmer group in RT 13 and RT 14, RW 04, strives to enhance welfare and income through urban farming. This study aims to devise strategies for structuring culinary tourism in Surokarsan. Primary data from field observations and interviews complement secondary data from a literature review. SWOT analysis guides strategy formulation, emphasizing Strengths and Opportunities, Weaknesses and Opportunities, Strengths and Threats, Weaknesses and Threats. Tourism strategy follows the 5A approaches: Attractions, Activities, Accessibility, Facilities, and Accommodation, which leverage the urban farmer community and residents skilled in culinary businesses and Brazilian spinach cultivation. The formulated strategy focuses on the legibility of the area's entrance, zoning activities division, and showcasing attractions such as sunset views and urban village ambience.
Hulu Sungai Selatan regency, South Kalimantan, has potentiality to be developed as tourism destinations. It is especially important for local economic development, cultural preservation, and natural ...resources conservation. The objective of the research is to identify the tourism potentiality in Hulu Sungai Selatan regency. Result of the study shows that Hulu Sungai Selatan Regency has numerous potential tourism objects, ranging from man-made to natural attractions. On the future development, special interest tourism such as nature-based tourism, ecotourism, culinary tourism religious tourism, history and cultural tourism are potentials to be developed. The sustainable principles of tourism practices should be adopted by local government in every aspect of tourism development. It is especially crucial for natural resources and biodiversity protection; while in the same time enhance the quality of attraction and destination.
The research objectives are to identify agro-tourism and culinary tourism spots, analyze the architectural landscape, develop the The Pasar KAMU as a culinary tourism based on local wisdom and ...analyze community and stakeholder participation in the development of the Pasar KAMU. Data methods and analysis use qualitative data methods and analysis and data collection through observation, in-depth interviews, and literature study. Research results: (1) the spots and facilities at Pasar KAMU are adequate for nature tourism and culinary tourism activities; (2) the layout and shape of the stand for selling traditional food at The Pasar KAMU applies an ecological architectural landscape and blends with nature, optimal use of local materials and resources; (3) culinary tourism which is served in the form of traditional Javanese and Malay food, processed manually and hygienic products (4) The medium of exchange at The Pasar KAMU is very unique, using tempo which has a nominal value of IDR 5000 and IDR 10,000 (5), The Pasar KAMU is superior tourist destinations are related to the participation of residents and tourism sector stakeholders which has an impact on increasing community income.
In the present study, the use of the internet to promote Halal cuisines and culinary tourism is compared and contrasted through content analysis method of investigation of the national tourism ...bureaus of China, South Korea, Japan and Thailand on their official websites. It was found that Japan, South Korea and Thailand attempted to strategize their country's potential as a preferred Halal tourism destination for Muslim tourists by introducing and promoting Halal cuisines, Halal food culture, Halal food restaurants and general Halal services of interest for Muslims. However, the same was not observed in the case of China, which dealt with the issue of religion as an ethnic issue in its culinary tourism strategies. The findings furnished by the present study accommodate both the perspectives of the industry and the research by providing a framework for essential website dimensions for the promotion of Halal culinary tourism and additional Halal services.
•This study develops a framework of website dimensions most essential for the promotion of Halal culinary and tourism.•Japan, South Korea and Thailand apply similar Halal culinary and tourism marketing strategies to attract Muslim tourists.•China focuses more on its ethnic culinary heritage.•Japan and South Korea came up with unique marketing strategies to effectively utilize their limited Halal tourism resources.•Although China possess reasonable tourism resources to attract Muslim tourists, but it did not effectively utilize them.
Tourism researchers have identified many factors leading to memorable food tourism (culinary tourism) experiences. This research proposes reasons why food experiences while traveling are especially ...memorable and proposes avenues for future research on food and memory. The act of travel in addition to the act of eating/drinking and individual attitudes and emotions likely work together to create memories. Travelers agreed with many reasons why food travel experiences are connected with memory. These include sensory connections, emotional connections, social and interpersonal connections, novelty and experimental connections, focus and attention, and reflective connections. These connections may also relate to pretrip expectations. Travelers who identified themselves as motivated to travel for food and drink felt more strongly than other travelers about the reasons that food and drink travel experiences were connected with memory. Suggestions are included for researchers to advance understanding of memorable food tourism experiences.
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