Gastronomic tourism in India-a transaction cost perspective

The purpose of this chapter is to present an economic perspective of how understanding individual decision-making can be impacted by transactional costs, and benefits in the context of gastronomic tourism. This chapter broadly discusses observable and perceived information search, bargaining and decision, policing and enforcement costs, and benefits in the context of gastronomic tourism in India. The proposed framework incorporates elements of Indian gastronomic offerings for tourists. Implications are discussed for future research and in the backdrop of the post-COVID-19 crisis. © 2022 Amit Sharma.

Lithuanian gastronomic tourism potential: opportunities and perspectives

Purpose - the aim of this paper is to analyze the gastronomic tourism trends in the world and in Lithuania, to determine the opportunities and the potential of gastronomic tourism in Lithuania and to provide recommendations for its development. Design - the theoretical part gives the understanding of gastronomic tourism in the world and its potential in Lithuania. The research gives an understanding of gastronomic tourism situation in Lithuania. Methodology - the research was done using analysis of scientific literature, secondary data analysis method of analysis and synthesis, quantitative research. The quantitative method used in this paper is a survey conducted among the local travelers. The results of the research were statistically processed using the Excel. Approach - gastronomic tourism is becoming an increasingly popular area of tourism, generating billions in revenue for businesses worldwide. According to the Global Report on Food Tourism, 79 percent travelers travel itinerary consists of a pre-analyzed calendar of gastronomic events and local cuisine, one in three travelers consider national cuisine to be a motivating travel choice and spends about 30 percent on food of total travel expenses. Findings - in Lithuania, gastronomic travel is still a relatively new niche in tourism. In recent years, this area of tourism has attracted considerable interest from foreign tourists and local travelers, however, the Covid 19 pandemic halted travel. Due to the tense situation in Europe, Lithuania still does not receive a larger number of tourists from foreign countries. Hospitality businesses use variety of means to engage, attract, and encourage local people to travel. Gastronomic tourism is one of such measures, as Lithuania can offer travelers quality local food, interesting national dishes with deep traditions, various food festivals and events. Originality of the research - the article analyzes results of research, discusses ways of attracting local tourists introducing more variety in gastronomic tourism. Practical implications are based on research findings and could be used by local travel agencies creating new gastronomic tourism products.

Food tourism's moment in the New Zealand sun. (Special Issue: The re-imagination of New Zealand tourism.)

Purpose: The purpose of this paper is to consider the potential of food tourism to connect local communities and strengthen the visitor economy through COVID-19 induced international visitor downfalls and reimagine New Zealand tourism. Design/methodology/approach: As a viewpoint paper, this paper is a personal and professional reflection of the relevance of food for New Zealand tourism. Findings: The three themes of community, connection and challenges identify the potential of using local communities as ambassadors to connect both local and international visitors alike with New Zealand culture. Practical implications: Findings of this paper can provide guidance for global communities on how to both mitigate a reduction in visitor arrivals while creating a foundation for future positioning as food destinations. Originality/value: There is a lack of insight into the potential of special interest tourism in reimagining a post-COVID-19 tourism landscape, and this viewpoint paper contributes through its practical and community-based approach.

The future of food tourism in a post-COVID-19 world: insights from New Zealand. (Special Issue: The re-imagination of New Zealand tourism.)

Purpose: This paper considers two sectors critical to New Zealand's economy and identity - food and tourism - and addresses the question: what role will - or could - food and drink play in a more resilient tourism future for the country? Design/methodology/approach: This is largely a conceptual paper, informed by the academic literature, media commentary and recent market research. Findings: The paper concludes that there are trends apparent in the food and tourism sectors prior to the COVID-19 pandemic that have intensified during lockdown and which are likely to influence the resetting of tourism on a more resilient and regenerative pathway. Three potential trends in food and drink tourism are identified, labelled "Getting back to basics", "Valuing local and locals" and "Food for well-being". Originality/value: By synthesising recent research and academic, industry and media commentaries, this paper provides a timely assessment of a potential future role of food and drink tourism in a reimagined tourism sector for New Zealand, with this assessment offering a starting point for further discussions about a more regenerative, equitable and inclusive tourism future.

Sustainable neighbourhood gastronomy: Tokyo independent restaurants facing crises. (Special Issue: City building knowledge from neighbourhoods in Asia Pacific.)

Neighbourhood gastronomy, the agglomeration of restaurants and smaller eateries in residential urban areas, contributes to the lives of residents and visitors economically, culturally, and socially. Since winter 2020, neighbourhood gastronomy in Asian cities has been severely disrupted by COVID, compounded by many other long-term stressors. In urban Japan these stresses include gentrification, the aging of proprietors, urban renewal, and corporatisation of gastronomy. Empirically, this paper discusses how independent restaurants in Tokyo contribute to community life by supporting grassroots creative industries, small business opportunities, meaningful artisanal work, convivial social spaces, local cultural heritage, and a human-scale built environment. The study uses intensive single-site urban ethnography to discuss how restaurateurs face immediate and long-term crises at the community level. By using the "neighbourhood as method", a concept of sustainable neighbourhood gastronomy is developed that should be applicable in other urban contexts.

Gastronomy tourism and the revival of Italian villages after the pandemic

The effects of COVID-19 on tourism include a rapid growth of some consumption behavior trends, such as an urge for escapism, a desire to (re)discover minor and rural destinations, and a wish to live memorable moments. Moreover, literature and industry reports highlight the importance of contemporary demand for authenticity and experientiality. This work analyzes visitors' perceptions once in the destination, focusing in particular on small villages' gastronomic tourist offer. An exploratory study was conducted on tourists visiting Italian small villages of historical origin, the borghi, and nearby wine producers to record their perceptions and sense any significant difference. In-depth interviews were combined with participating observation to test elements from the literature on consumption behavior and identify a set of parameters, which could be applied in further studies. The results show that the borghi offer is perceived as authentic and not replicable, that wine- and foodrelated activities, often more direct and totalizing, helped the visitors to connect with the destination;thus, gastronomic tourism can represent a valuable asset in the sustainable development of the minor communities. Nevertheless, destination competitiveness is the result of an interplay of multiple factors and on top of the experiences offered (prerequisite of the tourist activity) additional aspects have to be considered in order to properly enhance small villages' tourist offer.

Special Issue: The re-imagination of New Zealand tourism. (Special Issue: The re-imagination of New Zealand tourism.)

This special issue consists of 11 papers which present research or ideas about the future of New Zealand tourism. A number of papers reflect upon the re-imagination of tourism from a regenerative perspective, a shift that allows us to see tourism as a living ecosystem and requires innovative economic models, such as social entrepreneurship, systems level changes to the way tourism operates and is governed, local tourism solutions with community thriving as the primary aim and much more collaboration both within tourism and across sectors. Also examined is the future of specific types of tourism (food tourism and family tourism). Other topics addressed are: tourist behaviour in a COVID-19 world;airline revenue planning;and the future of work and the ways in which the tourism education sector can respond.

The Impact of Gastronomic Tourism on Thailand Economy: Under the Situation of COVID-19 Pandemic.

With the COVID-19 pandemic's complexity and inexorable devastation, this research article attempts to forecast Thailand's economic move forward through gastronomic tourism promotion. The dynamic input-output (I-O) model was the primary method for classifying gastronomic activities in tourism I-O data, which was investigated sector by sector. The Ministry of Tourism and Sports in Bangkok, Thailand, officially gathered the 2017 I-O table. To briefly explain the empirical results, it found that the main sectors of gastronomic tourism that highly impact Thailand's economy are the processing and preserving of foods, other foods, food and beverage serving activities, and other food services. In terms of forecasting during the period of the COVID-19 pandemic, the Bayesian Structural Time Series (BSTS) based on the dynamic input-output (I-O) model suggests that approximately 1% to 2% of Thailand's gastronomic tourism will be able to contribute to the GDP of this country substantially. By the way, if this research result is significant, then both the private sector and the government sector need to be concerned and promote those sectors as much as they can.

Quality Food Products as a Tourist Attraction in the Province of Córdoba (Spain).

Traveling to learn about the gastronomy of a destination is becoming increasingly important among tourists, especially in the wake of the pandemic. Quality foods endorsed by protected designations of origin (PDOs) are increasingly in demand, as are experiences related to their production processes. In this study, the seven PDOs in the province of Córdoba (Spain) are analyzed. These PDOs produce olive oil, wine or ham. A field study was performed, whereby 315 gastronomic tourists who visited a gastronomic route or a PDO in Córdoba were surveyed. The objective was to characterize the profile of visiting tourists and to anticipate future demand using ARIMA models. The results indicate that the growth in gastronomic tourism in Córdoba is lower than that in the wider region, and that there are no significant differences among the different profiles (oil tourist, enotourist and ham tourists) due in part to the fact that most tourists travel from nearby regions. The novelty of this study is that three products are analyzed, and strategies are proposed to deseasonalize this type of tourism, for example, by creating a gastronomic brand that represents Córdoba and selling products under that brand (especially in international markets), by highlighting raw materials and prepared dishes and by making gastronomy a complement to heritage tourism in the city and rural tourism in the province.

A Food-Led Recovery? Kangaroo Island, Fire and an Ambivalent Future for Tourism

In January 2020, Kangaroo Island burned. This island at the base of South Australia was ravaged by bushfires. From this tragic event, how can regional development be enabled through a realignment of foodscape and landscape? Food and food tourism activate an intricate bundling of texts and resultant literacies. This article layers an analysis, and builds a textured theoretical surface on a specific landscape. To assemble a project nestled in Kangaroo Island, post-disciplinary knowledge is accessed from food tourism, gastronomic tourism, popular cultural studies, claustropolitan sociology, cultural geography, regional development and creative industries. This article is not a case study. Instead, post-disciplinary theory is frontloaded, to shape and construct a frame for food tourism beyond cliches of regional development.

Sustainability from the gastronomy industry perspective: analysis of the gastronomic network of the Campos Gerais, Parana

Five dimensions allow to understand sustainable development from a multidisciplinary perspective: the geographic, the economic, the ecological, the social and the cultural ones. Different attitudes can be adopted by the gastronomic sector which contribute to a sustainability-focused management. In view of this, the aim of the present article is to discuss the perception of sustainability from the gastronomy industry perspective. For this, in addition to a literature review a quali-quantitative approach was taken through the compilation of a questionnaire which was electronically sent to establishments that form the Campos Gerais gastronomic network in Parana. The current pandemic scenario was taken into account in order to identify attitudes that allowed the establishments to remain operational in the face of the restrictions imposed by Covid-19. Twenty-two of twenty-five associated establishments responded to the survey, most of them showing to have adopted sustainable management actions and, especially regarding the pandemic scenario, adaptations that allowed them to remain in business.

Ham Tourism in Andalusia: An Untapped Opportunity in the Rural Environment.

Iberian ham is a food product of great quality endorsed by Protected Denominations of Origin, which is beginning to be marketed as a tourist product, and visits to pastures, ham dryers, etc., are becoming tourist attractions in the rural areas of Andalusia. In this research, a factor analysis with VARIMAX rotation is carried out to determine the factors that influence the development of ham tourism. Five components are determined, of which the supply factor is one of the most important. Pull factors are highlighted as the local gastronomy and heritage, among others, and push factors include visiting dryers, pastures, and ham museums. Based on these results and the descriptive analysis of the profile of the ham tourist, it is found that the ham tourist is very satisfied with the visit made, and that the tourist would repeat the experience. However, it is observed that it is necessary to create routes combined with other better known gastronomic products, such as wine, and carry out marketing campaigns to publicize this tourist product in the national and international market, because at present it is local tourists who perform this type of tourism.

Teaching food tourism in Ireland-reflections from COVID-19

This paper is a reflection of the development of a Food Tourism module over the last 5 years in TU Dublin with particular focus on the impact of COVID on pedagological strategies. The module emerged as a reaction to an environment in which tourism, and food tourism, was being identified as increasingly important and on the program team there was a desire to provide students with different perspectives of food. A key element of the module is interaction with industry, via guest lectures, case studies and a field trip. COVID-19 had a significant impact as teaching and learning pivoted online. As teaching now returns to the classroom we reflect that the experiences of COVID-19 have made the module more accessible and international.

The effect of the Covid-19 epidemic on gastronomy tourism: sample of kastamonu

The pandemic disaster, Covid-19, which broke out in 2019 and has grown day by day all around the world, affects many scopes. This pandemic, which significantly affects economic and social life, has also affected the tourism industry. Tourism movements have come to a standstill and businesses in tourism have also taken their share of negative consequences from this pandemic. As it affects many types of tourism, gastronomy tourism, which is one of the types of tourism, has also been significantly affected by this disaster. This study has been discussed in order to determine the impact of Covid-19 on the geographically marked food and beverage production businesses of Kastamonu province, which has significant gastronomic tourism potential. In this context, the province, which has the richest culinary potential in Turkey, has a very important richness in terms of pastries, soups, desserts, and meals. In order to reach the aim of the research, a comprehensive literature review was conducted and a voluntary interview technique was applied with small and medium-sized processors producing geographically marked food and beverage. In addition, a descriptive analysis method was used with the data obtained. In the research, the positive and negative effects of Covid-19 on the businesses that produce food and beverage within the framework of gastronomy tourism operating in Kastamonu were obtained.

Recommendations on the development of culinary tourism in Beijing with considerations of global pandemic

China has rich cultural heritage and culinary resources, inherent conditions for the development of culinary tourism. Beijing is the capital city of China;it is also one of global cities, coupled with wealthy social, cultural and historical resources that attracted millions of tourists and visitors from all over the world every year. In the past few decades, the urbanization movement in China has placed Beijing in the hottest spot bringing in thousands domestic or foreign citizens to live and work in the city. Today, foods in Beijing collected various cuisines from all over the places of the country, representing aggregated Chinese culinary arts. This paper attempt to describe culinary experience in Beijing, hopefully it will triggers readers' curiosity toward china's food and culture. Based on the comparative analysis of literature and the investigation of the development status and trend of Beijing Tourism under the influence of the global pandemic, Covid-19, this paper summarizes, envision, and enlighten the strength of Beijing's culinary tourism resources and offers ideas and suggestions for the future development of Beijing's culinary tourism industry.

We've got a moat, and we're not afraid to use it: cilinary tourism, borders, and Tasmania

For the first two years of the Covid-19 pandemic Australia had restricted national-borders. Tasmania, Australia's island-state, added addition restrictions to its state borders. National and state controls had significant impacts on tourism and hospitality, especially culinary tourism. The state of Tasmania attempt to stimulate the sector with vouchers for Tasmanians to travel within the state. The opening of borders to inter-state travelers has been quite disruptive, causing an increase in Covid-19 cases, affecting business and consumers. Additionally, many Tasmanians have limited their activities, although restrictions have been lifted. In this piece I trace our experiences, as a family living in Hobart during the pandemic, alongside those of Tasmania.

Looking over our shoulders at disaster

In a journey spanning almost 20 years the Southern Food & Beverage Museum has become established as a solid and reliable museum and attraction in New Orleans, Louisiana. Its journey to established museum has been fraught with disaster and determination - from Hurricane Katrina in 2005, the financial crisis of 2008, the BP Oil Spill, and COVID - to more local disasters like floods and hurricanes. Today it is ready for whatever may happen, as well as prepared with a plan to pivot, innovate, and re-invent itself, all the while deepening its mission and continuing to be the Southern Food & Beverage Museum.

Virtual culinary tourism in the time of COVID 19

As the COVID-19 pandemic closed borders and shut down travel in 2020, culinary tourists have turned to virtual experiences for satisfying their curiosity about new foods and tastes. Individuals as well as industry professionals have focused their energies on cooking shows, cookbooks, food memoires, blogs, and both formal media and informal social media. These activities represent a philosophical approach to tourism as a state of seeing or attitude that represents the humanities-based definition of culinary tourism as "eating out of curiosity" rather than the more industry-driven one of food-motivated travel to a destination. These virtual formats may be reaching a larger number of audiences than pre-COVID-19 culinary tourism marketing and including a larger number of potential destinations that tourists previously would not have considered visiting in person. They also are creating opportunities for educating people about various dishes and food cultures. Those opportunities may be "whetting their appetite" for future travel, resulting in heightened interest in culinary tourism experiences in the future. It is possible that these audiences will be more aware of the nuances of food cultures and of the impacts of tourism and will therefore seek experiences that are more multifaceted and more sustainable for all parties involved.

Isolated destination: life in Western Australia in the time of the COVID-19 pandemic

Western Australia, the largest state covering a third of the landmass of Australia has escaped much of the morbidity and deaths of the COVID-19 pandemic. This was made possible due to its draconian measures in keeping the virus at bay through interstate and border closures and high vaccination rates. Domestic tourism has flourished as West Australians, unable to travel outside the state spend their dollars on visiting local attractions. Restaurants, cafes, bars and fast food outlets also do a roaring trade for the same reason.

Special Issue: Tourism in crisis: global threats to sustainable tourism futures. (Special Issue: Tourism in crisis: global threats to sustainable tourism futures.)

This special issue summarizes the crises in sustainable tourism and provides solutions that can mitigate crises. Containing 13 articles, topics in this issue include: a context and viewpoint on the possible implications of post COVID 19 reflection for wildlife tourism operations in the future;the role of service robots in gastronomic and dining experiences in a post coronavirus disease (COVID) world;the conflict of logics between private sector interests and public initiatives related to crisis management in tourism;the stringency of the coronavirus disease 2019 (COVID 19) countermeasures in Japan;the perception of tourists as actors disconnected from citizens' necessities, safety and wellbeing;Twitter content analysis of the Australian bushfires disaster 2019 to 2020 relative to the country's tourism industry;the relevance of Cuba's medical system, its health tourism and related diplomacy in the context of the recent COVID 19 pandemic;post crisis (COVID) futures for live entertainment and tourism dependent destinations;antagonistic coexistence of different tourism imaginaries in global postviral social landscapes;how Fukushima's sake breweries challenged negative stereotypes and rebuilt its regional brand;and three book reviews on "Wildlife Tourism Futures: Encounters with Wild, Captive and Artificial Animals", "Tourismus NEXT (German)" and " Sustainable and Collaborative Tourism in a Digital World".