Tourism and Gastronomy

Tourism and Gastronomy

Tourism and Gastronomy

Tourism and Gastronomy


Systematic research on gastronomy and tourism has been neglected until recently. This study brings together a group of experts who have explored the role, development and future gastronomy and culinary heritage of tourism at a global level.


The aim of this book is to provide a theoretical analysis of the growing relationship between tourism and gastronomy, supported by practical examples of gastronomy tourism development and marketing from different countries and regions.

The book is a result of a transnational collaboration between members of the Association for Tourism and Leisure Education (ATLAS). A group of researchers from different disciplinary backgrounds was brought together in Portugal for the First International Gastronomy Congress staged by the Regional Tourist Board of the Alto Minho. The papers presented at the congress were prepared in advance, allowing the group the luxury of substantial discussion and debate regarding the content of individual contributions and the text as a whole.

The process of meeting in Portugal was also extremely useful in informing the development of the text, since the staging of the congress itself was stimulated by Portuguese efforts to protect their gastronomy from the effect of EU regulations and to develop gastronomy tourism as a means of preserving gastronomic heritage. By bringing together a transnational team of scholars in Portugal we could contrast the Portuguese approach to gastronomy tourism with those adopted in other parts of the world. Discussions among the research team and with congress delegates helped to inform the issues dealt with in this book.

In our discussions in Portugal the team also tried to clarify what the function of the text should be. It was agreed that it was beyond the scope of a single book to present a geographically comprehensive review of the relationships between tourism and gastronomy worldwide. Instead, we have tried to emphasize some of the major issues in the relationship between tourism and gastronomy and to illustrate these with a limited range of case studies. In bringing together authors from different regions and disciplinary backgrounds we also sought to highlight common themes as well as the value of a comparative approach. Because of the previous lack of academic work in this field, we felt it was important that the book should be given a theoretical emphasis, but we have also tried to illustrate the practical implications for the development and marketing of gastronomic tourism where possible. We have also been conscious of the significant gaps in

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