Gastronomy as a Means to Sustainable Tourism Development in Peripheral Destinations: Triple Helix as a Driver

Jon Sundbo and Donna Sundbo

Chapter 16 in Creating and Managing Experiences in Cultural Tourism, 2019, pp 255-271 from World Scientific Publishing Co. Pte. Ltd.

Abstract: This chapter deals with gastro-tourism (Hjalager & Richards, 2002; Hall, 2004; Croce & Perri, 2010) as a factor that can develop peripheral destinations in an economic, social and environmentally sustainable way. The chapter emphasizes that it can be achieved via a triple helix (Leydesdorff & Etzkowitz, 1998). Examples of triple helix based-developments in Denmark and the drivers of and barriers to development are discussed. The aim of the chapter is to demonstrate that gastro-tourism can develop peripheral destinations in a sustainable way and to provide knowledge about the use of the triple helix…

Keywords: Experience Economy; Cultural Tourism; Emotional Marketing; Experience Design; Interpretation of Culture; Tourism Planning; Sustainability (search for similar items in EconPapers)
Date: 2019
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