Culinary tourism: dualistic erosion and enhancement of food cultures.

Lingham, S., Manning, L. and Mayes, D. (2023) Culinary tourism: dualistic erosion and enhancement of food cultures. In: Routledge Handbook of Trends and Issues in Tourism Planning, Development, Management and Technology. Routledge. ISBN 9781032271972

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Culinary tourism: dualistic erosion and enhancement of food cultures.
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Abstract

The role of local gastronomy and cultural foods is arguably as important to the modern tourist industry as it is to its historic local foundations. This chapter delves into the world of culinary tourism and compares and contrasts certain aspects between Mediterranean countries and the United Kingdom (UK) from both consumer and producer perspectives, and with reference to the Sustainable Development Goals (SDGs). Multiple stakeholders are considered, along with recent food trends in the form of cultural goods, the increasingly nebulous term of ‘identity’, food memories, and new developing forms of economy. Looking to the future, predictions and opportunities such as agritourism and social equality are analysed, providing context to this chapter’s snapshot of the current foodscape.

Keywords:culinary tourism, SDGs, food culture, identity
Subjects:L Social studies > L790 Human and Social Geography not elsewhere classified
D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
Divisions:COLLEGE OF HEALTH AND SCIENCE > Lincoln Institute for Agri-Food Technology
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ID Code:52830
Deposited On:13 Jan 2023 14:49

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