The Necessity for a Local Level of Gastronomic Tourism Standardization: The Case of Torino’s City Branding

Henk J. Vries (), Frank M. Go and Sophie A. Alpe
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Henk J. Vries: Rotterdam School of Management, Erasmus University
Frank M. Go: Rotterdam School of Management, Erasmus University
Sophie A. Alpe: Rotterdam School of Management, Erasmus University

A chapter in Modeling Innovation Sustainability and Technologies, 2018, pp 205-221 from Springer

Abstract: Abstract This study investigates the role and opportunities of gastronomy within the cultural re-branding of a city. Entrepreneurs and tourism authorities can emphasize the uniqueness of local cuisine but the common offer by different companies also requires alignment and standardization in order to define what they have in common, to assure product and service quality, and to communicate the service offer to potential customers. This creates a tension between standardization and authenticity: both concepts seem to contradict each other but these are needed in combination. This paradox is explored using the case of an alternative food network in the Italian city Torino. Our findings show the potential of this combined approach of authenticity and local standardization.

Keywords: Tourism entrepreneurship; Cultural branding; Local gastronomy; Standardization (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-319-67101-7_16

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DOI: 10.1007/978-3-319-67101-7_16

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