Gastronomic tourism - stages and evolution

Nistoreanu Bogdan Gabriel (), Nicodim Liliana () and Diaconescu Dan Mihnea ()
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Nistoreanu Bogdan Gabriel: The Bucharest University of Economic Studies, Bucharest, Romania
Nicodim Liliana: “Ovidius” University, Constanta, Romania
Diaconescu Dan Mihnea: The Bucharest University of Economic Studies, Bucharest, Romania

Proceedings of the International Conference on Business Excellence, 2018, vol. 12, issue 1, 711-717

Abstract: On a worldwide level, the dimension of tourism has been sustained and amplified by globalisation. This has facilitated not just easier travel, but also the internationalisation of food from the national kitchens. One of the interesting segments of the immaterial regional cultural heritage is the local gastronomic arts. Each destination has its own cultural vision linked to the area, region, and country which generate corresponding gastronomic identities. The link between local cuisine and national identity is deeply rooted in all ethnicities because food has forever been central to the day to day rituals. A distinctive trait of many cultures is given by the type of food and drinks we associate with them. Currently, many of these are available outside the borders, globalisation being largely responsible to the spread of food and drinks beyond the traditional cultural borders: Mexican and Italian food are very popular in the USA, Indian food in Great Britain, Chinese in the whole world. That is why local gastronomy is considered as being a vital part of culture and community and this is the reason for which it must be kept and protected. The gastronomy is an attribute of the identity of a destination: countries are usually characterised by one or two culinary plates, considered to be emblematic for the nation just like the national flag.

Keywords: tourism; gastronomic tourism; sustainable tourism; gourmet tourism (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:vrs:poicbe:v:12:y:2018:i:1:p:711-717:n:63

DOI: 10.2478/picbe-2018-0063

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