Developing gastronomic tourism

Developing gastronomic tourism

Cultural and gastronomic tourism is the most current and popular trend in the global tourism industry. This is an effective tool to promote countries and regions in the tourist market. Why is it important to develop gastronomic tourism? Gastronomic tours are available all year round, it excludes seasonality. Gastronomic tourism attracts investments to the regions, increases tourist flow. It develops local business, creates new jobs, contributes to preserving culture and the environment. Developing gastronomic tourism in rural and remote areas of the country increases employment and living standards.

Nowadays tourists are more experienced and informed, have more disposable

income and more leisure time to travel, and thus tourism allows them to escape

from the daily routine of their usual working and living environment. Therefore,

more tourists are looking for concrete learning experiencesin highly diverse

ways.Tourists seek not only to know about the local food but also to know its origin,

production process, legends and stories about the food history, making it an

expression of cultural tourism.

Gastronomy forms a part of the social, cultural, economic and environmental

history of areas and their residents. It reflects the specific way of life in different

geographical areas, underpinning tradition in rural areas and modernity in urban

ones as the cuisine is rooted in its own culture and traditions. Local and regional

food could give added value to the destination and contribute to the

competitiveness of the area.

Growth of food tourism worldwide is an obvious fact. It is one of the most dynamic

segments within the tourism market. Food tourism is formed by tourists who take

part in the new trends of cultural consumption. They are travelers seeking the

authenticity of places they visit through food. They are concerned about the origin

of products. They recognize the value of gastronomy as a means of socializing, as

a space for sharing life with others, for exchanging experiences. Such tourists

have higher-than- average expenditures, they are demanding and appreciative,

and they eschew uniformity. Therefore, gastronomy cannot become a bland and

anonymous product; it must have personality, because otherwise it will become

vulnerable, delocalized and subject to adulteration.

The territory is the backbone of gastronomic offerings. The territory is an element

that differentiates and is the source of local identity. It encompasses

environmental and landscape values, history, culture, tradition, the countryside,

the sea, the own cuisine of the place. In this regard, the conversion of the

territory into a culinary landscape is one of the challenges of tourism destinations.

The product is the basis of Food Tourism. Therefore, it is important to define what

cultural resources and natural resources stakeholders are going to convert into

tourism products that make it possible to identify a certain territory.

Culture is the set of behaviors, knowledge and customs that shape a society and

on which a sense of belonging is based. The design of any food tourism offering

will not be viable if it does not take into account the cultural characteristics of the

territory. Gastronomy allows tourists to access the cultural and historical heritage

of destinations through tasting, experiencing and purchasing. That means, it

makes it possible to approach culture in a more experiential and participatory way

that is not purely contemplative.