Mediterranean Nutrition and Hospitality: A Must for Greek Tourism Development?—The Case of the Region of Thessaly

N. Blanas (), I. Anyfantis, I. Grigoriou, I. Koukoubliakos, M. Nousia and J. Meleas
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N. Blanas: Technological Educational Institute of Thessaly
I. Anyfantis: Technological Educational Institute of Thessaly
I. Grigoriou: Technological Educational Institute of Thessaly
I. Koukoubliakos: Technological Educational Institute of Thessaly
M. Nousia: Technological Educational Institute of Thessaly
J. Meleas: Technological Educational Institute of Thessaly

A chapter in Tourism and Culture in the Age of Innovation, 2016, pp 275-283 from Springer

Abstract: Abstract This paper describes and assesses the key elements, the main characteristics of tourism in Thessaly, especially in view of the tourists culinary approach. The purpose of the study is to present the way in which the local products of Thessaly are been exploited, from hotels and guesthouses to attract more and more tourists. Through mapping of theories of international experience and the presentation of case studies, proposals and suggestions will be made in order to improve the competitiveness of tourism through gastronomy. Whichever occurring results can be generalized and used to benefit the local community and the development of tourism.

Keywords: Culinary tourism; Τourism sociology; Local economy; Gastronomy; Local products (search for similar items in EconPapers)
JEL-codes: Q13 R1 R11 (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-319-27528-4_19

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DOI: 10.1007/978-3-319-27528-4_19

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