Food and Tourism

Culinary tourism is a form of tourism that highlights the authentic dishes and local delicacies of a destination studying its potentiality for culinary tourism and its marketability. This study determined the perception of the respondents towards culinary tourism destination, factors affecting product potential attractiveness, and food image dimension; and tested the significant relationship among variables. It used the descriptive method among the 384 domestic and foreign tourists coming from the 2 cities and 20 municipalities in Bukidnon. Frequency distribution, percentage, weighted mean and ANOVA were used as statistical tools. Based in the results, Majority of the respondents are teenagers aged 22 years old and below (Gen Z), female, single, and domestic tourists with leisure and recreation as the purpose of their travel. There is a high significant relationship between perception of the respondents towards culinary tourism destinations, factors affecting product potential attractiveness and food image dimension. There is also a high significant relationship between factors affecting product potential attractiveness and food image dimension. Further research may be conducted focusing on traditional wines in the province and strategizing its marketing plan.

In this article, the position that there is a good case for sustainable food tourism despite the negative impact on the climate caused by tourism and travelling practices is argued. This requires, however, that we develop well-designed sustainable food experiences. We need to redesign and rethink the very idea of the food experience with particular focus on participation, the role of the consumer, the accessibility of the food design, and the potential of local contexts, to give some universal examples. This does not mean that sustainable food tourism is or can become carbon neutral. It means that the job of the food designer is to offer climate-friendly solutions and, maybe more importantly, that sustainable food experience designers should focus on how to inspire more sustainable food consumption and anti-consumerist lifestyles beyond the context of the experience. These arguments are presented via a case study of a sustainable food experience from the Faroe Islands.

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

Endorsements



Richard Wilk, Indiana University, USA:
How can something as perishable as food become a concrete connection with the past? This imaginative and sophisticated collection of case studies shows us how cuisines can both unite and divide people, connecting daily routine meals with lofty ideals of nationality and global citizenship. It is full of convincing evidence that communities are not just imagined, they are also eaten.

Ted Bestor, Harvard University, USA and author of Tsukiji: The Fish Market at the Center of the World:
This path-breaking collection examines cuisine and cultural heritage as they create and reinforce culinary identities across shifting planes of local, national, and transnational contexts. The essays, by leading specialists in food studies as well as by young scholars, focus on the US, Italy, Japan, Mexico, Slovenia, Spain, France, and Germany, as well as on UNESCO’s role in promoting cultural heritage movements. An appetizing world tour of culinary heritage, and a must-read for serious food specialists.’



Reviews


Journal of Folklore Research - Susan Eleuterio, Gaucher College:
This collection of thoughtful and well-written essays … successfully achieves the authors’ goal of articulating food practice and its role in heritage more deeply than categories and labels. These localized examinations of the complicated interactions involved in the production, culinary processes, eating and, yes, consumerization of food provide new insights into the true complexity of examining and defining “food as cultural heritage.”


AllegraLab: Anthropology, Law, Art and World (www.alegralaboratory.net) - Special Book Symposium featuring Edible Identities:
- Ivan Sandoval Cervantes, University of Oregon:
This book is highly recommended for scholars in the social sciences and the humanities interested in the politics of food, identity and cultural heritage, especially in relation to local, regional, and national politics. Furthermore, its broad geographical focus makes it an ideal volume to include in introductory and advanced university courses. … This collection of essays reveals that there is more than meets the eye when it comes to food, authenticity, and identity. …[It] successfully provides a context in which to understand how the “macdonalization” and “extreme localisms” throughout the world are giving rise to novel and creative strategies to construct and transform “edible identities”.

-Julie Boticelli, University of East London:
The volume’s strengths lie in its bringing together of various heritage discourses around food and how these are each implicated in wider circles of affirmations and contestations.

"Given the scarcity of research on tourist food preference, this study is a first attempt to generate in-depth understanding of Chinese tourists’ food preferences in a culturally different environment by employing on-site participant observations and focus group interviews. It provides a detailed analysis of the motivational factors underlying the Chinese participants' food preferences when holidaying in Australia, and also proposes a typology that describes and contrasts the participants’ tourism dining attitudes, motivations and behaviors. Furthermore, this study elucidates the influence of Chinese food culture on the participants’ tourism dining behaviors and explores the disparities in dining behavioral patterns between the participants in terms of their dining motivations and the way they related tourism dining experiences to their daily experiences.

This is a draft version of the paper. For the published version, please consult the journal website: http://www.sciencedirect.com/science/article/pii/S016073831000040X"

The present paper aims to present innovative approach regarding the traditional mass, "3S" Bulgarian tourist product. The authors outline the need of new, unexplored "blue ocean" strategy based on the local identity, authenticity and local products aiming to create new type of demand, new markets, differentiating the product and reformulating the limitations of market frameworks.
Постановка на проблема Българският туристически продукт, разглеждан като сумарен израз на общо предлагане, се определя като масов, силно зависим от експлоатацията на природните и антропогенни ресурси. На ниво дестинация, българският туристически продукт влиза в неравностойна конкуренция със съседни дестинации като Гърция и Турция, както и други дестинации, ресурсно обвързани с морски (3"S") туризъм, което поражда необходимостта от преосмисляне на пазарното пространство от една страна, както и на въпросите, свързани с идентичността, автентичността и качественото съдържание на самия туристически продукт. Предлаганият от авторите иновативен подход към българския туристически продукт цели да изтъкне значимостта на т.нар. стойностна иновация, разграничавайки се от тривиално наложилите се подходи за нарастване на конкурентоспособността на основата на технологични и/или пазарни иновации. Настоящият доклад цели да насочи вниманието към един по-различен и иновативен подход към българския туристически продукт. Това се налага от една страна поради изчерпване и ограничаване на екстензивните фактори за растеж, промени в потребителската култура на търсене и потребление, динамиката, непредсказуемостта и нестабилността на пазара, както и невъзможност за безкрайно прилагане на утвърдени методи и подходи за нарастване на конкурентоспособността.

Unlike other intellectual property laws, the law relating to geographical indications provides incentive to collective traditional knowledge of indigenous communities of a specific geographical origin and such protection leads to economic benefit to the group of people engaged in the production of the goods and in the process, to the entire region from which the protected goods originate. The law of geographical indications is a very effective policy tool for development of backward regions. The present paper seeks to scrutinize the possibility of protection of the famous cuisine of Awadh region of Uttar Pradesh State in India under the Geographical Indications Act.

This study attempts to identify the salient factors affecting tourist food consumption. By reviewing available studies in the hospitality and tourism literature and synthesising insights from food consumption and sociological research, five socio-cultural and psychological factors influencing tourist food consumption are identified: cultural/religious influences, socio-demographic factors, food-related personality traits, exposure effect/past experience, and motivational factors. The findings further suggest that the motivational factors can be categorised into five main dimensions: symbolic, obligatory, contrast, extension, and pleasure. Given the lack of research in examining tourist food consumption systematically, the multidisciplinary approach adopted in this study allows a comprehensive understanding of the phenomenon which forms the basis for further research and conceptual elaboration.

This is a draft version of the paper. For the published version, please consult the journal website: http://www.sciencedirect.com/science/article/pii/S0278431911001757

El objetivo de este trabajo es comprobar la existencia de la diplomacia culinaria y la relación de las indicaciones geográficas como instrumento de promoción en la diplomacia cultural y de fortalecimiento del turismo. Se trata de un estudio exploratorio basado en la revisión bibliográfica, cuyas inquietudes son ¿qué es la diplomacia culinaria? y ¿cuál es la relación de la diplomacia con la gastronomía y el turismo? Las repuestas se expresan a continuación

This article examines the growth of Community-Based Tourism within the broader discipline of tourism. New topics in the field have emerged such as responsible tourism, pro-poor tourism, sports tourism and moral impacts of tourism. This phenomenon also reflects the multi-disciplinarity of tourism. In this article, using the Title, Abstract and Keywords (TAK) for instances in which the words (Community-based Tourism, Community Tourism and Community-Based Eco-Tourism) to subsume Community-Based Tourism (CBT), a search was made in various databases and found that CBT as a sub-specialty of tourism started to emerge in the late 1970s and early 1980s. The number of articles published specifically on CBT has been growing phenomenally. The major contribution of this article is that we now know the evolution of CBT and we also now know its trajectory of growth which has been upward. While the number of articles on CBT is growing, there is no journal dedicated solely to CBT.

In 2017, David Ward-Perkins led a team of consultants to produce a set of case studies on successful food hubs around the world. The work was undertaken for VisitBritain and DEFRA (UK Department of Food and Rural Affairs), who commissioned the work to gain insights into best practice in the field of food and drink tourism product development.  Six major cases were identified, including Catalonia, Melbourne, Tasmania, Nova Scotia and the Basque Country.

In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet,as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant perspectives and theories of globalisation are reviewed to provide a theoretical framework for the study. Key dimensions underlying food consumption in tourism are elucidated, and the impacts of globalisation on the culinary supply and tourist food consumption are discussed. A conceptual model is developed in an attempt to illustrate the influence of globalisation on food consumption in tourism. This study concludes that from the world culture theory perspective, globalisation can be an impetus to reconstruct or reinvent local gastronomic traditions and particularities.

This is a draft version of the paper. For the published version, please consult the journal website: http://www.sciencedirect.com/science/article/pii/S0160738311000946

Considerando que el turismo resulta “cada vez más regulado por la lógica del mundo globalizado que, entre otros factores mediatiza por medio de la imagen, las culturas y la naturaleza transformándolas en mercadería” (Banducci Junior & Baretto, 2002: 39), se resolvió estudiar los suvenires, más específicamente los suvenires gastronómicos, con el objetivo de presentar la geo food como suvenir gastronómico revestido de simbolismo y cultura, y su relación con el turismo. De este modo, este capítulo presenta un estudio exploratorio basado en la revisión bibliográfica

Turystyka kulturowa to nie tylko zwiedzanie zabytków, muzeów, udział w festiwalach czy wydarzeniach sportowych. To także poznawanie stylu życia mieszkańców odwiedzanych regionów, ich codziennych obyczajów, spotkania z ludźmi w różnych sytuacjach: na ulicy, w sklepie, przy stole… Jedzenie w podróży przestało być li tylko dodatkiem do zwiedzania czy wypoczynku na plaży, stało się często celem samym w sobie. Dobra kuchnia niczym magnes przyciąga turystów poszukujących nowych doznań smakowych czy też zainteresowanych powrotem do tradycji. Podczas wakacji chcemy jeść nie tylko dobrze, ale także pięknie, przyjemnie, wyjątkowo. Chcemy poznawać inne kultury, ludzi i kraje poprzez ich oryginalne, egzotyczne smaki. Nic tak nie zbliża ludzi, jak smacznie i pachnąco zastawiony stół, przy którym godzinami można opowiadać, dyskutować, spierać się, śpiewać... A wracając z turystycznych wojaży chętnie kupujemy kulinarne pamiątki: alkohole, słodycze, wędliny, sery – specjały, które będą przypominać urlopowe przygody.
Znaczenie i rola usług gastronomicznych podczas podróży turystycznych nie ogranicza się więc tylko i wyłącznie do prostego zaspokojenie fizjologicznych potrzeb turystów. Coraz częściej kuchnia (gastronomia) staje się ważnym składnikiem pakietu turystycznego, znacząco podnoszącym jego atrakcyjność, dodatkowo podkreślającym wyjątkowość, elitarność i egzotykę wyjazdu. Jedzenie może być najprzyjemniejszą czynnością podczas wyjazdu, budując przy tym niepowtarzalne multisensoryczne doświadczenie wakacyjne turysty. Z drugiej strony mamy też wiele przykładów efektywnego wykorzystania dziedzictwa kulinarnego do promocji i budowania pozytywnego wizerunku obszaru (w przypadku wyrazistych kuchni regionalnych czy etnicznych), a także aktywizacji gospodarczej całego regionu (np. regiony winiarskie i enoturystyka).
Pojęcie „turystyki kulinarnej” (jako jednego ze sposobów interesowania się inną kulturą) po raz pierwszy do literatury naukowej wprowadziła M. Long w 1998 r. „Podróżowanie w celu poszukiwania i smakowania gotowych potraw i napojów” jest więc stosunkowo nowym zjawiskiem w światowej turystyce, ale zdążyło już dotrzeć do Polski. Na fali mody na kulinaria i zdrową żywność w ostatnich 10-15 latach obserwuje się ciągły wzrost zainteresowania podróżami inspirowanymi kulinariami. W całym kraju organizowane są liczne wydarzenia kulinarne (święta, festiwale gastronomiczne), powstają szlaki poświęcone produktom i kuchni regionalnej, przygotowywane są oferty touroperatorów dla smakoszy. Polacy coraz chętniej wyjeżdżają w świat, by poszukiwać nowych smaków, ale też i brać udział w warsztatach i szkołach gotowania.
Oddajemy dziś do rąk Czytelników publikację, która poświęcona jest fenomenowi turystyki kulinarnej. Zjawisko to starali się przeanalizować specjaliści różnych branż. Zebrane w tomie prace prezentują punkt widzenia ekonomistów, geografów, socjologów, antropologów, czy wreszcie specjalistów ds. żywienia człowieka. Dużą grupę artykułów stanowią opracowania o charakterze inwentaryzacyjnym, próbujące ukazać aktualne oblicze polskiego rynku podróży inspirowanych kulinariami, zarówno od strony popytowej, jak i podażowej. Interesujące są zwłaszcza studia nad różnymi formami wykorzystania naszego kulinarnego dziedzictwa do kreowania oferty turystycznej, w tym tzw. biroturystyki. Dopełnienie zbioru stanowią prace poświęcone wybranym zagadnieniom rozwoju turystyki kulinarnej poza granicami Polski.
Komentując zgłoszone przez Autorów artykuły, należy z pewną troską zauważyć, że stosunkowo niewiele z nich bazuje na podstawowych badaniach empirycznych. Wydaje się, że to wyzwanie nie zostało jeszcze w pełni podjęte przez świat nauki. Czas już chyba zakończyć etap wstępnego rozpoznawania problemu i przystąpić do głębszych analiz tego zjawiska.
Mamy nadzieję, że przygotowana monografia stanie się zaczątkiem szerszej dyskusji nad turystyką kulinarną w Polsce, w tym także zachętą i inspiracją do podjęcia badań naukowych, jak również oryginalnych przedsięwzięć praktycznych. Życzymy przyjemnej lektury!

Tourism is a major part of the contemporary experience economy, in which food plays an important role. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, whenever the cultural interaction is taking place food and eating habits act as the mediator. The cultural exchange also increases possibility of culinary exchange; over the years it is proven again and again that a human being tries to accommodate his own eating habits and choices with the availability of the region and the specialties of those region and religion he is residing in. Comfort food is every human beings choice and right but when one settle away from his/her home or country it becomes difficult for them to adjust or acquire the eating habits of the native culture or people. Hence it always works in fever with the settlers that they try to store the necessary ingredients and find substitutes for other necessary but UN storable ingredients. Singapore is a developed but a manmade nation, it comprises of many cultures and many religions but native to same nation. Singapore

The term 'gastrodiplomacy' can be described as the use of food and cuisine as tools of fabricating multicultural understanding, with the hopes of raising the nation's profile on the world stage while developing and improving its bilateral and multilateral relationships. As a fragment of Public Diplomacy, this concept of pleasing the global palate while enhancing the image of a country has been in use since the early 2000s. It is a growing field which has been delivering promising results towards building successful bilateral and multilateral relationships between countries while becoming top tourism destinations. As a country with a unique culinary fare, gastrodiplomacy is a concept that Sri Lanka can embed into its tourism strategy, especially considering the unexpected drop of the tourism economy that Sri Lanka has been experiencing due to the tragic Easter Sunday attacks. Sri Lanka has been attempting to build a cuisine-centric national brand for some time now with food festivals and food exhibitions aligned with the new restaurants opening at a rapid pace and a number of other initiatives, but it has not been a strategic one. Throughout this research, the author has been able to explore the theoretical distinctions of gastrodiplomacy while evaluating the strategies and tactics of building it into the context of Sri Lanka as a method of strengthening international relationships of the country.

Food is a necessary part of a trip, but it can also create a memorable experience. This study explores the relations between food experiences, place attachment, destination image, and revisit intention, as well as the moderating effects of food neophobia and food involvement. The study was conducted in Macau using a survey of 450 inbound tourists. Findings indicated that food experience has a significant correlation with place attachment and destination image. This study also found food neophobia has an important moderating effect on the relationship between food experience and place attachment. Food involvement moderated the relationship between food experience and destination image. These results indicate that positive food experiences can increase place attachment and destination image, but its impact is moderated by food-related personality traits.

This paper conceptualizes place branding narratives that mobilize local food and contemporary gastronomic trends by revisiting the notion of terroir (taste of place) as a strategic marketing asset. In particular, it explores how rural tourism destinations with little or no gastronomic heritage exploit the discourses of New Nordic Food to create a distinct sense of place. Drawing on empirical illustration from Danish rural destinations, the paper argues that terroir can be reproduced and invented through manipulative rhetoric approaches. The paper contributes with a conceptual model identifying four ideal types of narrative strategies framing the terroir (accreditation, patrimonization, exotising and entreprising). Each strategy is conceived through a unique combination of place-specific (typicality) themes and market-specific ideologies. The paper concludes that the New Nordic Food movement has stimulated novel ways to articulate a typical taste of place that are embedded in transformational, rather than conservationist ideologies. It furthermore acknowledges the significance of new place branding agents in positioning rural destinations and local food along contemporary food cultures and market preferences.

This study attempts to identify the salient factors affecting tourist food consumption. By reviewing available studies in the hospitality and tourism literature and synthesising insights from food consumption and sociological research, five socio-cultural and psychological factors influencing tourist food consumption are identified: cultural/religious influences, socio-demographic factors, food-related personality traits, exposure effect/past experience, and motivational factors. The findings further suggest that the motivational factors can be categorised into five main dimensions: symbolic, obligatory, contrast, extension, and pleasure. Given the lack of research in examining tourist food consumption systematically, the multidisciplinary approach adopted in this study allows a comprehensive understanding of the phenomenon which forms the basis for further research and conceptual elaboration.

This paper analyses the transformation and redefinition of local identity in rural India from the perspective of heritage -more precisely food and gastronomy -and local rural tourism. As an identity marker of a geographic area and/or as a means of promoting farm products, gastronomy meets the specific needs of consumers, local producers and other actors in rural tourism. The paper considers the meaning of food from a theoretical perspective. The current interest in traditional food and cuisine is part of a general desire for authentic experiences. At the regional level, the dynamics of building up heritage consist in actualizing, adapting, and re-interpreting elements from the past, thus combining conservation and innovation. Local development can be seen as a process of territorial and heritage construction. Culinary heritage is a social construction and an important resource for local action. Varied, healthful, enticingly aromatic and abundantly flavorful, Indian food is fast becoming the world's most devoured ethnic cuisine. The unrivaled collection of Indian recipes span the spectrum of regional specialties The present paper elaborates the gastronomic journey which can be taken by a tourist on his visit to India.

Many destination marketers have utilized gastronomy as a source of new products and activities to attract tourists. Despite the substantial rise in the Chinese outbound market, very little is known about how Chinese tourists evaluate their travel dining experiences. By using narrative analysis, this study examines attributes that may affect Chinese tourists' evaluation of their travel dining experiences. On-site participant observation and focus group interviews were conducted, respectively, with Mainland Chinese, Taiwanese, and Hong Kong group tourists, while they were on holiday in Australia. A total of 15 attributes were identified, which were classified under the following six categories: tourists' own food culture, the contextual factor of the dining experience, variety and diversity of food, perception of the destination, service encounter, and tour guide's performance. The respective implications of the attributes on travel dining experience are also discussed.

This is a draft version of the paper. For the published version, please consult the journal website: http://www.sciencedirect.com/science/article/pii/S0261517710000439

Food and gastronomy are among widely recognized as important features of many tourism destinations due to their potential to attract visitors, improve destination image and stimulate the development of local businesses. Culinary experiences, specific food tourism itineraries and food heritage tourism have appeared in many destinations worldwide providing a more meaningful and memorable way to enjoy the local food scene.

This paper explores variety of food culture, gastronomy and food traditions in Singapore. Drawing on qualitative data collected through participant observation and semi-structural interviews with gastronomic service providers, the study demonstrates how food tourism has become a part of the Singaporean culture that represents cultural identity of the destination but also provides a unique gastronomic experience. We argue that there is a huge potential to further promote food tourism and gastronomic experience in Singapore and more conceptual and empirical research is needed to study the potential of food as an 'experience' and how cultural values play a significant part for the development of gastronomic experiences.

Con base en el estudio de diversos casos y con la participación de reconocidos especialistas, el libro analiza la importancia, el uso y el aprovechamiento del patrimonio gastronómico en el marco del programa gubernamental de los Pueblos Mágicos. El libro, en su edición impresa, no está disponible todavía en México, pero se puede conseguir, al igual que su versión electrónica, en diferentes portales con la posibilidad de leer las primeras páginas.

Community-based tourism (CBT) offers both opportunities and challenges in the quest
for holistic community development. The evolution and development of CBT projects
can follow different trajectories. This conceptual paper’s main contribution is the
formulation of a comprehensive model of the development of CBT. The model
suggests that CBT projects can be initiated from within and outside the community by
the private, public and non-governmental sectors or a combination of these using a topdown
or bottom-up approach. It also posits that CBT projects can take a formal or
informal character depending on the conditions leading to their initiation. The paper
highlights the benefits and constraints to the scaling up or down of operations linked to
informality. It supports further research in analyzing the various aspects associated
with the shift from formality to the informality of CBT projects and vice versa

This study examines how food and drink-related practices mediate tourists' experiences in destinations. Adopting an interpretivist approach, and drawing on content analysis of travel blogs, the paper contributes to knowledge by demonstrating how the production and consumption of food and drink are used to negotiate feelings, memories and encounters in places. More specifically, we distinguish between three areas of practice: firstly, how situational control is established and articulated through familiarity with foods, but may also be challenged by exposure to disruptive consumption activities. Secondly, how sociability is performed and experienced, including through practices of 'Othering' that emerge through food and drink-centred encounters. Finally, how tourists construct new notions of home through eating and drinking routines. We argue that focusing on these areas helps to understand the intersections of food and drink-related practice and tourist experiences in and of place(s).

To cite this article: Oliver Mtapuri & Andrea Giampiccoli (2013) Interrogating the role of the state and nonstate actors in community-based tourism ventures: toward a model for spreading the benefits to the wider community, South African Geographical Journal, 95:1, 1-15,

Part of Cornell Department of Architecture graduate student seminar Gastro•porn, a class-curated digital exhibition launched in May 2015. The full exhibition available online as funded and hosted by Cornell's College of Art, Architecture, and Planning (see the attached links to the entire exhibition as well as my essay where, in the latter, you will find links to the videos referenced in the article text available for download here).

Celem artykułu jest szczegółowa charakterystyka istoty, składników, roli i znaczenia doświadczenia we współczesnej gastronomii i turystyce kulinarnej. W pracy zaprezentowano m.in.: piramidę potrzeb konsumenta (turysty kulinarnego), która wskazuje na ciągłe różnicowanie i wzrost znaczenia potrzeb wyższego rzędu (społecznych, szacunku i uznania, samorealizacji). Następnie scharakteryzowano uniwersalne i indywidualne wymiary produktu gastronomicznego. Ich analiza dowiodła, że w szerokim rozumieniu jest to produkt bardzo skomplikowany, wieloaspektowy, zawierający liczne elementy materialne, jak i niematerialne. Kluczowa okazuje się przy tym relacja pomiędzy produktem oczekiwanym a psychologicznym. O ostatecznej satysfakcji klienta decyduje przekroczenie jego oczekiwań, zaskoczenie, wzbudzenie żywych emocji, wywołanie zachwytu (tzw. efekt „wow!”). W odrębnym rozdziale zaprezentowano szerokie możliwości i sposoby kreowania wyjątkowego, ponadprzeciętnego doświadczenia w gastronomii i turystyce kulinarnej. Na atrakcyjność „podróży w poszukiwaniu nowych smaków” składają się trzy nierozłączne komponenty: żywność, poznanie i doświadczenie. Zaprezentowane w artykule rozważania prowadzą do zasadniczej konkluzji: turystyka kulinarna jest doskonałą emanacją współczesnej gospodarki doświadczeń.

The purpose of this article is a detailed description of the essence, components, role and meaning of experience in contemporary gastronomy and culinary tourism. The paper presents i.a.: a hierarchy of the consumer’s (culinary tourist’s) needs, which points to a continuous diversification and an increasing significance of higher order needs (social, respect and esteem, self-actualization needs). Next, the author describes the universal and individual dimensions of the gastronomical product. The analysis proves that, in a broad sense, it is a highly complex, multifaceted product, containing many material and immaterial elements. The key relation here is the one between the expected and the psychological product. The customer feels ultimate satisfaction when his/her expectations are exceeded, if he/she experiences a feeling of astonishment, strong emotions and a feeling of amazement (the “wow!” effect). A separate chapter presents the wide range of possibilities and ways of efficient creation of experience in gastronomy and culinary tourism. The attractiveness of “a journey in search of new tastes” consists in three inseparable components: food, cognition and experience. The deliberations presented in the article lead to a fundamental conclusion: culinary tourism is a perfect emanation of the contemporary economy of experiences.

Guided food tours of Israeli Jews to Palestinian towns in Israel are increasing in popularity in recent years. Indeed, the relations between Jews and Palestinians in Israel are often negotiated through the plate, and such food tours allow these relationships to be examined by both local Palestinian hosts and their Israeli-Jewish guests. In this article, I argue that food tours in Palestinian towns in Israel allow Palestinian citizens of Israel to express controversial sociopolitical messages and discuss them with Israeli-Jewish participants thanks to the unique characteristics of food tourism: a multisensory experience for tourists that creates value for the destination and its residents. I demonstrate how the practice of exploring and blurring symbolic boundaries through these tours creates a space that facilitates the delivery of explicit and implicit messages regarding civil rights issues, and even highly explosive topics such as national identity. The innocuous and ostensibly apolitical nature of food allows Israeli-Jewish tourists to come to terms, at least to a certain extent, with messages that may contradict some of the significant Zionist-Jewish narratives. This article is based on ethnography conducted from 2015–17 in Kafr Qasim, a Palestinian town in Israel. I joined “Ramadan Nights” tours that sought to present the customs of the month of Ramadan, the ninth month of the Islamic calendar in which, according to religion, Muslims fast from morning until nightfall. I show how the tour facilitates the “digestion” of messages that many Israeli Jews would otherwise find hard to accept, such as the massacre of forty-nine dwellers of Kafr Qasim by the Israeli military in 1956. I conclude by discussing the use of food and hospitality as a means of creating intimacy and challenging power relations and their role in facilitating the digestion of difficult messages.