The aim of this study was to contribute to the literature on food tourism by proposing the concept of place and events linked to food, and to analyze the opportunity of gastronomic tourism for local ...development around Romania (Sibiu Region) and Italy (Sicily Region). The materials were 336 interviews with tourists. Specially designed questionnaire allowed fast data collection. The questions were of qualitative and quantitative type, useful to encode the expressed opinions of the tourists. The results highlight the need for destination marketing organizations to pay more attention to the link between destination image and food events. It concludes that tourism practices enable the continuity of local foods, reinterpreted in the light of urban consumption. Further research is needed to explain why, despite recommend a food tourism policy integrating upon the preservation and the development of the cultural and ethnic identity, in order to attract tourists.
If its recognition by UNESCO in 2010 drew international attention to the gastronomic meal of the French people, the food and culinary fact in the stakes of heritage policies in France is older. This ...issue of In Situ. Revue des patrimoines thus questions in multiple, multidisciplinary and complementary ways the very notion of "gastronomic heritage" and the way in which it has been identified, constituted, studied, conserved, protected, enhanced and transmitted for nearly fifty years now. Heritage specialists, in their daily professional lives, have adapted to the unprecedented growth of applied research in the field of gastronomy. By exploring the relationship between food and heritage and heritage phenomena, heritage sciences have benefited from the renewed involvement of researchers and have made gastronomy a subject of total study, which can no longer exclude the scope of studies and research carried out by heritage services professionals themselves. From objects to monuments, gastronomy, in its heritage sense, is linked to a wide range of specialized spaces: gardens, vegetable gardens and orchards, conservatories of food and horticultural plants, restaurants, cafés, food production plants, shops selling food products, kitchens, dining rooms, party rooms, collective catering places..., the typology of the places associated, in various ways, with the concept is one of the most rich. In their respective specialities, heritage actors have gradually cleared the field of culinary practices, through the establishment and enhancement of heritage gardens and food plant conservatories, studies of the gastronomic heritage conducted by the services of the General Inventory of Cultural Heritage, work to restore or rehabilitate the architectural framework of gastronomy, protection of historic monuments, monuments and movable objects related to the culinary arts, the collection of specialised funds, sometimes called "gourmet funds", by archives and libraries and the constitution of collections of objects by museums, in particular ecomuseums and social museums. The intangible cultural heritage, which highlights the practices, knowledge and skills of the holders of living traditions, is the most recent heritage development of the culinary field. Thus, well before the inclusion of the French gourmet meal by UNESCO, and even as early as the 1960s, depending on the sector, heritage professionals focused on the field of all material aspects of food and culinary culture: this interest in the infinite variety of material elements of food and culinary culture developed in France, through so many decisive steps to identify, study, preserve and enhance this heritage, sometimes built, sometimes movable, sometimes written, sometimes anthropological. Observation over time and synoptic consideration of the main institutional sectors, as proposed in this issue of In Situ. Revue des patrimoines, give coherence to this approach to the field of gastronomy through tangible and intangible heritage, i.e., at the national, regional or local level, through inventories, legal protection, collection of archives and works of art or scientific, didactic and educational projects.
Purpose – his study analyses the motives of visitors to two food and wine events in the Western Cape, South Africa. Its purpose is to enhance the ongoing success, sustainability, and distinctiveness ...of these culinary events in comparison to alternative leisure and entertainment activities. Methodology/Design/Approach – A spatial systematic approach was used to survey 680 event visitors. Visitors self-completed the structured questionnaires with mostly closed-ended questions. Findings –Preliminary results suggest that visitors to food and wine events come for largely the same reasons. More detailed analyses revealed that food and wine event visitors place more importance on certain factors, suggesting that the visitors will have different leisure behaviours and needs in terms of event product requirements. Originality of the research – The findings help identify visitors to food and wine events in the Western Cape, allowing for targeted marketing and tailored event offerings. This increases the precision and effectiveness of marketing and supports the successful development of future events. The study provides valuable insights into the motivations for attending South African food and wine events, adding to the existing literature, which can also help to ensure the continued success, competitiveness and sustainability of these events in the region.
The topic of reflection undertaken herein are public events having an evident culinary character. In the first part of her essay, the author proposes a typology of culinary events, with special focus ...on those events which appear in the public space the most often. Their number and considerable complexity are associated with the target participant group, the current patterns of consumption, gastronomic styles, and finally with functions which have been ascribed to those events. In the second part, she discusses selected culinary events organised in the Silesian voivodeship which have characteristic dishes (e.g. wodzionka, moczka, kołocz) associated with the local cuisine as their Leitmotif. These events are usually in the form of open-air festivals with contests for the best-prepared dish as their regular feature.
The topic of reflection undertaken herein are public events having anevident culinary character. In the first part of her essay, the author proposes atypology of culinary events, with special focus ...on those events which appear inthe public space the most often. Their number and considerable complexity areassociated with the target participant group, the current patterns of consumption,gastronomic styles, and finally with functions which have been ascribed to thoseevents. In the second part, she discusses selected culinary events organised inthe Silesian voivodeship which have characteristic dishes (e.g. wodzionka, moczka,kołocz) associated with the local cuisine as their Leitmotif. These events areusually in the form of open-air festivals with contests for the best-prepared dishas their regular feature.
The purpose of this study is to examine factors affecting the culinary consumer's decision to purchase meat products when preparing and cooking food at home. A 5-point Likert scale by
Loureiro and ...Umberger (2005
) was used to collect information concerning aesthetic factors, nutrition and fat content, food safety, country-of-origin labeling, traceability, and demographic information from competitors and visitors at the 20th Annual Murphysboro Barbeque Cook-Off in Murphysboro, IL. Overall, freshness, food safety, U.S. produced, tenderness, and reasonably priced were rated as the most desirable attributes when purchasing meat. This information can be useful to stakeholders who want to market meat products to U.S. consumers, especially to those who are interested in carnivorous consumption, such as those individuals who attend barbecue competitions.
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