TOURISM, CULTURE AND GASTRONOMY. AN APPROACH TO THE CULINARY ROUTES

Tomás López-Guzmán, Maria Margarida Jesus

Abstract


Gastronomy is becoming a main attraction feature in the definition of tourist destination competitiveness and belongs more and more to the kind of cultural items that a tourist searches for in the local area visited. This paper takes an approach to gastronomy as a key factor in the development (and consolidation) of a tourist destination.

 

To achieve this goal, we first present a review of the existing scientific literature in this field, related above all with winery and local culture. Then, we state the importance of food in new experiences tourists can enjoy. We also point to the rising importance gastronomy has in the motivation to visit specific locations or even entire regions. Finally, we refer to the construction of a tourist gastronomic route, taking into account the know-how some countries have (mainly European countries) in the design of wine routes.


Keywords


Culinary Tourism; Competitiveness; Motivation; Tourist destinations; Tourist Routes





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