Food and Tourism

"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"

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

We are offering an outstanding opportunity for an expert in Behaviour Change to grow and develop research in the unique context of an N8 Food consortium. Leading the 'Improved Nutrition and Consumer Behaviours' theme at Leeds, you will be encouraged and supported to build fresh research collaborations which can capitalise on the innovative application of behaviour change work. As a strategic appointment at either Associate Professor or Chair in the area of Behaviour Change, you will be based in the School of Psychology, where we are ready to consolidate and grow behaviour change expertise. The role is part of the £16 million; five-year Agri-Food Resilience Programme funded by the N8 and HEFCE, the role offers unrivalled opportunities for cross-disciplinary relationships, spanning academia and industry across the N8 nationally and internationally. Many of these relationships are nascent, and ripe for creative growth. Potential directions for cross-disciplinary collaborations include research to change behaviour at the farm, supply chain or consumer level to increase resilience and improve nutrition with benefits for public health, reducing environmental impacts and increasing sustainability. A key partnership for the appointed candidate will be with the N8 theme lead, Professor Jason Halford at the University of Liverpool. You will have an international reputation in behaviour change, with clear enthusiasm and capacity for large, multidisciplinary grant applications and for publications of international standard with potential for impact. Our behaviour change team in the School of Psychology offer support, capacity and a creative environment to keep research forward-thinking, relevant and inclusive. Demonstrating an interest and ability to deliver engaging, research-led teaching to educate and inspire students is also essential. We encourage applications from people who are seeking a supportive, ambitious research environment with exciting opportunities for the application of behaviour change within and across disciplines. You will have secured significant research income, and published extensively with a significant number of 3* and 4* REF equivalent outputs, and have a track record of excellence in teaching and leadership. The University of Leeds is committed to providing equal opportunities for all. The University is a charter member of Athena SWAN and holds the Bronze award. We will be happy to consider job share applications and are committed to flexible working for all our employees.

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.

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

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

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

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

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

This paper focuses on tourism in rural areas, and examines the prerequisites for optimizing the chances of developing a successful rural tourism product.  Specifically, reference is made to rural-based wine tourism and culinary tourism.  Considerations for success are cited and useful resources are presented. This paper will be of particular interest to regions that are considering developing a rural-based tourism product.

Hall, C.M. & Prayag, G. 2017, Editorial:  Wine tourism: Moving beyond the cellar door? International Journal of Wine Business Research, 29(4), accepted.

This is the manuscript for the special issue of the International Journal of Wine Business Research on wine tourism. For the authoritative version please consult the journal website.

RESUMEN Los adversos efectos socioeconómicos, psicológicos y ambientales del turismo convencional, o de masas, provocaron la aparición de nuevas formas de turismo como el turismo comunitario. Esta forma de turismo presenta características prometedoras y alternativas como el empoderamiento de la comunidad y la sensibilidad medioambiental que podrían aplicarse a los sistemas de clasificación (rating/grading) turísticos. Este artículo presenta un nuevo e innovador sistema de clasificación turística inspirado por estos principios del turismo comunitario. El artículo se basa en trabajos previos de los autores y en ideas provenientes de la literatura especializada y su contribución principal es una propuesta de modelo de clasificación turística que, inspirada en el turismo comunitario, incorpora aspectos como la equidad, la educación, el empoderamiento, el carácter endógeno y la sensibilidad ambiental como pilares y criterios para la clasificación turística. La aplicación de este sistema de clasificación requeriría de incentivos oficiales ya que la mayor parte de estos sistemas son de carácter voluntario.

ABSTRACT The adverse socioeconomic , psychological and environmental impacts of conventional/mass tourism prompted the emergence of new forms of tourism such as community-based tourism. This form of tourism manifests promising and progressive characteristics such as community empowerment and care for the environment with potential of these characteristics to be harnessed for rating/grading of facilities. This article presents a novel and innovative rating/grading system which leverages these CBT principles. The article is based on previous work and insights on grading systems from the extant literature. The major contribution of this article is the E-based model of facility classification system. The proposed classification system incorporates aspects such as Equity; Education; Empowerment; Endogenous; and the Environment as pillars/criteria for grading facilities. The operationalisation of this grading system has policy implications in that it requires incentives from the government given that most grading systems are voluntary. PALABRAS CLAVE sistemas de clasificación turística | turismo comunitario KEYWORDS classification | grading | rating system | community-based tourism

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.

The late 20th century landscape of tourism and ethnicity studies in insular Southeast Asia has tended to emphasize a set of dominant themes, including ethnic commoditization in tourism and tourist arts; the politics of touristic ethnicity; tourism and cultural development; and the performative dimension of inter-and intra-ethnic touristic encounters. How have these earlier research themes transformed in our current era of intensified neoliberalism, cyber-connectivity and mobility? This article draws from the title of the blockbuster 2010 film Eat Pray Love (partially set in Bali) to highlight several emergent 21 st century themes that bear relevance for our understanding of the interplay between tourism and ethnicity in insular Southeast Asia. Starting with " eating " , I outline how the increasing appeal and rhetoric of the slow and sustainable food movements offers a promising avenue for scholarship on tourism and ethnicity, opening up new lines of research spotlighting the multisensory dimensions of touristic ethnicity, as well as the ties between food, ethno-cultural sensibilities and visions of morality. Turning to the theme of " praying " , the article explores emergent research on religious and spiritually-inspired tourism in insular Southeast Asia. I also discuss the need to better understand how the post 9-11 and post-Bali bombing era of heightened religious identity-consciousness in insular Southeast Asia (as well as on the part of travelers) bears relevance for emergent dynamics pertaining to tourism and ethnicity. Finally, I turn to examine the third component of the film's title, " love " and its relevance for novel insights into tourism and ethnicity in contemporary island Southeast Asia. I draw on this final term loosely as a springboard for considering the need to better explore the realm of the emotions in our studies of tourism and ethnicity. Here, I underscore the need for further nuanced studies of tourists who take on or celebrate idealized identities of ethnic Others, either through marriage, emulation, or by partaking in festival tourism. I also address some of the complex emotional ambivalence regarding ethnic heritage experienced by Southeast Asian diaspora tourists and return migrant tourists. Throughout the article I illustrate some of the potentials and challenges entailed in these new avenues of inquiry with reference to recent anthropological and sociological work in various parts of island Southeast Asia. I also draw on examples and illustrations from my ongoing research on far-flung Toraja (Indonesian) migrants whose recreational returns to the homeland for family visits and international festivals entail varied re-imaginings of identity and ethno-cultural heritage.

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).

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.

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!

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.

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,

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.

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.

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

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.

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.

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.

Este artigo tem como objetivo é buscar maior entendimento sobre as cozinhas patrimoniais e sua relação com a atividade turística. Trata-se de um estudo exploratório baseado em revisão bibliográfica. Dentre os achados da pesquisa, conclui-se que as cozinhas patrimoniais abrangem saberes e fazeres ligados a gastronomia de uma sociedade; o que é patrimonializado não são ingredientes ou receitas, mas ofícios e produções cujos saberes e fazeres são reconhecidos pelas sociedades como parte de sua cultura, de sua identidade. E que o turismo é uma excelente vitrine para explorar as cozinhas como atrativo turístico que permite aos visitantes experienciar a cultura alimentar de um lugar.

This paper aims to contribute to understand the patrimonial cuisines and its relation to tourism. It is an exploratory study based on literature review. Among the findings of the research, it is concluded that the patrimonial cuisines include knowledge and practices related to gastronomy of a society; its heritage is not limited to ingredients or recipes, but crafts and productions whose knowledge and practices are recognized by societies as part of their culture, their identity. And that tourism is an excellent showcase for exploring the cuisines as a tourist attraction that allows visitors to experience the food culture of a place.
Keywords: Patrimonial Cuisines; Tourism; Culture.

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.

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.