definition and history of gastronomy tourism in europe and
TRANSCRIPT
Definition & history of gastronomy tourism in Europe & other continents
John D. Mulcahy [email protected] ` @JDeclanM linkedin.com/in/gastronomy/
Gastronomic tourism evolution: three ingredients
1. Evaluating difference via gastronomy
2. Forced discovery of ‘other’ food
3. Change (economic, technological, social)
• 4th Cent BC, Greece: Archestratos, the most obvious, self-confessed gastrotourist. Poet, born in Sicily, liked fish.
• 1548, Italy: Ortensio Lando, suggested a food tour of Italy travelling from Sicily north to the Alps
• 1789, France: Naturalist Jean Florimond Boudon de Saint-Amants wrote of foods he encountered during his travels in the Pyrénées – this was just one of 157 French travel accounts at this time
• 1801, America: Thomas Jefferson, 3rd president recommends French wine & food following a request for travel advice from two wealthy Americans
• Also writers from Morocco, China, & the Middle East
Gastronomic tourism evolution: evaluating difference via gastronomy
• Food - principal benchmark to assess the difference
between ‘them’ and ‘us’
• Similar to now, a literature of recommendations on
what, and how, to see. Food a prominent element
• Travellers wrote about it in terms of cultural meaning
and social markers but readers were limited to the
affluent (Resources and/or Education)
Gastronomic tourism evolution: evaluating difference via gastronomy
• forces capable of penetrating cultural barriers and internationalising food, such as war, disaster, famine, imperialism, colonisation, migration or exile. Pilgrimage
Gastronomic tourism evolution: forced discovery of ‘other’ food
Gastronomic tourism evolution: forced discovery of ‘other’ food
Economic
•Post war prosperity
•Economies of scale =
price reduction
•More product
availability in retail
•Emergence and growth
of supermarkets
Gastronomic tourism evolution: change (economic, social, technological)
By 1990 mass travel evolved into tourism due to
Social
•Increased safety
•Increased holidays =
more leisure time
•Ex military had taste of
travel
•Women joined the
workforce
Technological
•Military to civil transfer
•Improved
communications e.g.
print, TV, cinema, radio.
•Improved transport
systems e.g. railway &
airline networks
•Work saving gadgets
e.g. vacuums, washing
machines
What is “Gastronomy Tourism” anyway?
Two centuries of experts & enthusiasts
Gourmet (1820)
Foodie (1980)
Culinarian (2011)
French Derived
Greek/Latin roots
Gastronome (1823)
Gastronomist (1825)
Foodist (1909)
Gastronaut (1987)
Gastronomica , The Journal of Food & Culture
2011, Darra Goldstein
Gastrophysics (2014)
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Gastronomic tourism Wilbur Zelinsky Culinary Tourism
“the intentional, exploratory participation in the foodway of an Other…. considered as
belonging to a culinary system not one’s own” Lucy Long
Gastronomic tourism Anne-Mette Hjalager and Greg Richards
Food Tourism “As a necessity when travelling” EriK Wolf
Gourmet tourism, Cuisine tourism, Tasting tourism Joan Henderson
Food Tourism “Travel for the specific purpose of enjoying food experiences” Donald Getz, et al.,
Gastronomic Tourism “A means by which visitors can begin
to learn about and appreciate a different culture” Barbara Santich
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Food Tourism :defined as tourism in which the opportunity for unique and memorable
food related experiences contributes significantly to the reason for travel
United Nations World Tourism Organization
Thirty Years of Labels
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Gastronomic tourism applies to tourists and visitors who plan their trips partially or totally in order to taste the cuisine of the place or to carry out activities related to gastronomy United Nations World Tourism Organization
2016, World Food Travel Association
Evidence based definition of a “Culinary Traveller”
Food tourism is defined as: “The pursuit of unique and memorable eating and drinking experiences” *WFTA 2016
Gastronomic tourism: now a key attractor
Guides now ubiquitous in
print and online
25 million 1,186 million
1950 2015
Contribution of travel & tourism to global GDP
2005 2015 2025 Global travellers
US$6 billion US$8 billion US$11.5 billion
As a heritage asset, gastronomic tourism is a revenue driver where tourists attach value to tradition, native cooking and authenticity.
+33% +44%
The Routledge Handbook of Gastronomic Tourism,
Editor: Saurabh Kumar Dixit.
Published by Routledge.
THANK YOU
[email protected] @JDeclanM linkedin.com/in/gastronomy/