Gastro Tourism

Gastronomic Tourism

a universal

local phenomenon that is in a strong

phase of growth; it has a positive effect

on the economy, jobs and local heritage,

as visitors try to get to know not only the

local food but also its origins and

production processes, making it an

expression of cultural tourism; it has

great potential for expansion as a primary

incentive for tourism trips and tourism.

Food

can be identified as a physiological need and can be a motivator in the selection of destinations for tourism.

Tourism

a major component of the global economy of experience, in which food plays an essential part.

Local Foods

are not only seen as customs but also iconic products about the specific region.

P41, P116.84

From just ____ billion in 2012, F&B spending by foreign tourists has grown to _____ billion in 2017.

Greek words for stomach and “gnomos” meaning knowledge or law

Where does term “gastro” came from?

Knowledge or law

What does gnomos mean?

Culinary

In gastronomy, _____ refers to dishes, food preparation techniques, and countries.

Culina

It is derived from Latin, means kitchen or cooking, and includes ingredients, foods, beverages, production processes, and activities.

Gastronomy

often referred to as the art of cooking and good eating, is a growing sector in the tourism market. It also reflects distinct peoples' cultures, heritage, customs, and sense of community. It is a method of enhancing cultural understanding and bringing people and traditions closer together.

Long (2004)

“culinary tourism” in 1998 to express the idea of experiencing other cultures through food. She states that “culinary tourism is about food; exploring and discovering culture and history through food and food related activities in the creation of memorable experiences.

Wolf (2006)

culinary tourism as the combination of traveling, exploration, and

enjoyment of food and drinks with unique and memorable

gastronomic experiences

Kivela and Crotts (2009)

culinary travel is not only “exploration and adventure” but also a

“cultural encounter” as culinary tourists look for new restaurants,

local tastes, and unique food experiences

Smith and Costello (2009)

culinary tourism “promotes visitor attractions with unique and

memorable food and drink experiences”

Gillespie (2002)

“Gastronomy is about the recognition of a variety of factors

relevant to the foods and beverages eaten and consumed by a

group, in a locality, region or even a nation”

Hal and Sharples (2003)

gastronomic tourism is an experiential trip to a gastronomic

region, for recreational or entertainment purposes, which includes

visits to primary and secondary producers of food, gastronomic

festivals, food fairs, events, farmers’ markets, cooking shows and

demonstrations, tastings of quality food products, or any tourism

activity related to food

Gillespie, 2002; cf. Santich, 2004

Gastronomy can be considered as a practice which means the

advice and guidance and the exercise of the living skills with

knowledge.

Boyne, Hall & Williams, 2003

Gastronomy as a study is a multi-disciplinary perspective that

searches the gastronomic life considering the environmental and

social sustainability

Caliskan, 2013

the context of gastronomy is about the variety of food and

beverages, the production, microbiology of food and drinks, the

dietary, eating habits and restaurant

Quan and Wang, 2004

Gastronomic tourism is an emerging trend that is being

established as a new tourism commodity, owing, among other

things, to the fact that, more than a third of tourism expenditure

is spent on food

World Tourism Organization, 2019

Gastronomy tourism is a type of tourism activity which is

characterized by the visitor's experience linked with food and

related products and activities while travelling with authentic,

traditional, and/or innovative culinary

experiences

Multiculturalism

is a factor that affects the customs. In multiracial destinations, people

are influenced by the other cultures' production processes or ingredients i.e. vinegar

or native delicacies production.

Food tourism, culinary tourism, tasting tourism, or gastronomy tourism

Gastronomic Tourism is also known as

Agriculture, Culture, Tourism

What are the components of Gastronomic Tourism

As an attraction, as a component of the product, as an experience, as a cultural phenomenon

What are the aspects of synergy in GT

Gourmet tourism, culinary tourism, rural/urban tourism

Major categories of GT

Physical, cultural, interpersonal, status and prestige

GT motivations 4

Increases visitor’s yield, enhance visitor’s experience, strengthens regional identity, stimulates growth in other sectors

Importance of gastronomy in tourism

Exciting experience, escape from routine, health concern, learning knowledge, authentic experience, togetherness, prestige, sensory appeal, physical environment

Motivational factors influencing local food consumption

Symbolic, obligatory, contrast, extension, pleasure

5 dimensions of motivational factors

Culinary tourist, experiential tourist, general tourist

Types of gastronomy tourists

Recreational, existential, diversionary, experimental

Attitude based gastronomic tourist market segmentation

Regional Economic Development

Job Creation and Small Business Growth

Strengthening Local Supply Chains

Economic impacts on Communities

Preservation and promotion of food heritage

Food as a cultural marker

Community engagement and social empowerment

What are the Cultural and Social Impacts of GT

Diversification of tourism products

Marketing and Branding

Agricultural tourism (Agri-Tourism)

Tourism Development opportunities because of GT

Food mapping

A crucial strategy in tourism planning, cultural preservation, and regional economic development.

Collecting, analyzing, and synthesizing data on a region’s food resources

Food mapping involves what?

Spain, Japan, Thailand, Peru, and US

These countries applied culinary or food mapping

Ontario, Canada

In this country, cultural and culinary mapping are used together to support tourism development and community engagement.

Culinary or food mapping

is a systematic approach of collecting,

documenting, analyzing, and visualizing data to determine an entire community or

region's culinary resources, networks, and usage patterns.

Sapporo’s Ramen Alley and Chiang Mai’s street food circuits

Developed themed culinary trails in Japan and thailand

Geographic Information System

is used as the technological backbone to map and analyze food-related

data with a spatial dimension. It's flexible and widely used in tourism development,

agricultural planning, and cultural heritage documentation.

Geographic Information System (GIS) and Food Product Analysis Tool (FOODPAT)

System and Tool in Food Mapping

FOODPAT

is a specialized GIS-based tool

designed for mapping food tourism assets. It links culinary data (products, traditions,

events) with tourism infrastructure and geographic features.

Culinary route or itinerary

Is a tailored travel experience that highlights a region’s distnct food heritage and gastronomic attractions.

Geography

Food

Culture

Tourism

What are the Regional Culinary Assets?

Resource Mapping and Regional Culinary Identity Mapping

Two dimension of Culinary Mapping

Resource Mapping

method used to identify, classify, and document

tangible culinary assets within a region using Geographic Information Systems

(GIS). It helps in cataloging key gastronomic resources like local food products,

traditional eateries, markets, farms, food festivals, and landmarks. GIS assigns

locational data to each asset, allowing visualization of spatial relationships and

distribution patterns. This process aids tourism planners and local governments

in developing evidence-based strategies, promoting underutilized areas, and

creating immersive culinary routes. It also positions regional gastronomy as a

marketable tourism product.

Regional Culinary Identity Mapping

Sackett and Haynes (2012)

suggest mapping a region's culinary identity involves identifying five

interconnected factors that define its local food character. These factors include

geography, indigenous traditions, settler influence, immigrant contributions,

and economic structures. This framework can help preserve food heritage,

build destination branding, and design meaningful gastronomic tourism

experiences.

Geography, indigenous traditions, settler influence, immigrant contributions, and economic structures

Mapping a region’s culinary identity involves identifying five interconnected factors that define its local food character. What are these factors?

Characteristics of the land geography

Food culture of indigenous people

Food culture of the first settlers

Foods and cooking techniques introduced by later immigrants

Economic viability and evidence of a regional cuisine

Real world examples of Regional Culinary Identity Mapping using the five factors

Collecting the data

Recording the data

Analyzing the data

Synthesizing the data

Visualizing the data

The process of culinary mapping

Collecting the data

Culinary mapping involves gathering a comprehensive database of culinary

resources within a geographical area to reflect the region's gastronomic diversity,

cultural heritage, and tourism potential.

Quantitative and qualitative approach

Data collection involves two approaches, what are those?

Community-based sources

Historical texts and cultural documentation

Digital and social media sources

Different sources in collecting the data

Reviewing existing tourism routes

Mapping hospitality enterprises

Extracting food-related features from travel publications

Identifying flagship dishes, heritage recipes, and community-based food initiatives

What are the data collection process?

Geography, culture, tourism, food

Culinary Resource framework

Culinary Resource Framework

The culinary map is analyzed using ______, which

categorizes a region's tangible culinary assets and culinary identity factors for local

food identity.

Resource Mapping (Tangible Assets)

Regional Culinary Identity Mapping (Intangible Factors)

The culinary map is analyzed using the culinary resource framework, which

categorizes a region's tangible culinary assets and culinary identity factors for local

food identity. This process involves two steps, what are these?

Synthesizing the data

It presents a comprehensive approach to culinary tourism, combining data from

various sources to create an updated culinary database. It identifies five factors

for identifying regional cuisine and provides evidence of local food identity in the

selected region.

Visualizing the data

is a crucial step in food mapping and tourism planning. This

technique entails transforming raw data about food resources, cultural practices,

and culinary sites into relevant visual representations that planners, tourists, and

local stakeholders may use.