Acadres Consulting

International Journal of Social Sciences & Economic Environment

A LITERATURE REVIEW ON GASTRONOMY TOURISM WITHIN THE PERSPECTIVE OF SUSTAINABILITY

*Dr. İrfan YAŞAR, **Serkin GÜMRÜKÇÜ

*Assist. Prof., Faculty of Tourism, Department of Tourism Management, Istanbul Meden yet University, Istanbul, Turkey, ORCID: https://orcid.org/0000-0002-9610-1206 **Master Student, Department of Tourism Management, Istanbul Meden yet University, Istanbul, Turkey, ORCID: https://orcid.org/0000-0001-5022-4879

DOI : https://doi.org/10.53882/IJSSEE.2022.0702002 Page No : 20-29

Published Online : 2022-09-17

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ABSTRACT

Aim of the Study: This study aims to determine to what extent the "sustainable development" trend, which is adopted as an indispensable idea in several industries, can also be implemented for sustainable gastronomy tourism.

Design/Methodology: In the present study, a literature review was conducted by reviewing books, journals, academic theses, and internet resources on the possible contributions of sustainable gastronomy tourism to sustainable tourism and sustainable economic development.

Findings: The results of the research reveal that the term "sustainability" can be used to justify many diagnoses and opinions, which in some cases complicates the issue. Therefore, some activities that were carried out for either sustainable tourism or sustainable gastronomy tourism have brought negative consequences.

Practical Implications: The goal of sustainable gastronomy tourism is to make the destination more attractive to the visitor by bringing out its cultural life, cuisine, local products, and all other service components rather than innovations. Thus, the goal is to leave a more liveable physical and cultural environmental heritage to future generations and contribute to local economic development, as well as achieve gastro-tourist satisfaction in the long term. In this context, as in the case of other sectors of the economy, sustainable gastronomy tourism activities should not conflict with physical, social, cultural environment, and economic sustainability rules. With its contribution to the diversity of touristic products, gastronomy tourism ensures increasing national and international tourism revenues and employment opportunities while, with its economic added value effect, it is on the way to becoming an important step for sustainable progress and development.

Originality/value: It is important that this study was carried out on sustainable gastronomy tourism, which is given relatively little place in academic research. However, the selection of the literature review method reveals the limitations of the study. It is believed that more different perspectives can be brought to the subject with future empirical studies.

Keywords: Gastronomy, gastronomy tourism, sustainability, development, environment, culture.

Paper Type: Review Article

REFERENCES

Barkat, M., &Vermignon, V. (2006), “Gastronomy Tourism: Brittany and La Martinique”, Sustainable Tourism with Special Reference to Islands and Small States Conference, (s. 25-27). Malta.
Carral EV, Del Río M, López Z. Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain). Int J Environ Res Public Health. 2020 Aug 25;17(17):6173. DOI: https://doi.org/10.3390%2Fijerph17176173 PMID: 32854422; PMCID: PMC7504474
Chang, R. C., Kivela, J., & Mak, A. H. (2010).Food Preferences of Chinese tourists.Annals of Tourism Research, 37(4), 989-1011. DOI: https://doi.org/10.1016/j.annals.2010.03.007
Christou, E., &Nella, A. (2012).Web 2.0 and networks in wine tourism: The case studies of greatwinecapitals.com and wineandhospitalitynetwork.com. Social Media in Travel, Tourism and Hospitality, 11-24.DOI: https://doi.org/10.4324/9781315609515
Coronel, R., Guzman, L. T., Granda, M. J., &Galvez, J. S. (2017). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society(32), 604-612. DOI: https://doi.org/10.1016/j.scs.2017.04.021
Durlu-Özkaya, F., & Can, A. (2012), “Gastronomi Turizminin Destinasyon Pazarlamasına Etkisi. Türk Tarım Dergisi, 28-33 Retrieved from: https://avesis.comu.edu.tr/yayin/e8913ca0-3b74-4826-ba43-242645f3ba8b/gastronomi-turizminin-destinasyon-pazarlamasina-etkisi
Eren, S. (2007). TürkMutfağı ve HACCP Sistemi; MutfakProfesyonellerininHaccpBilgilerininÖlçülmesi. I.UlusalGastronomiSempozyumu, (s. 79-83). Antalya. Reteried fom: https://www.researchgate.net/profile/Serdar-Eren/publication/341672418_TURK_MUTFAGI_VE_HACCP_SISTEMI_MUTFAK_PROFESYONELLERININ_HACCP_BILGILERININ_OLCULMESI/links/5ece5981458515294514a612/TUeRK-MUTFAGI-VE-HACCP-SISTEMI-MUTFAK-PROFESYONELLERININ-HACCP-BILGILERININ-OeLCUeLMESI.pdf
Fernandez, C., & Richards, G. (2021), “Developing Gastronomic Practices in the Minho Region of Portugal”, Acta Geographica Slovenica, Vol. 61 No. 1 (2021): WITH SPECIAL ISSUE (Gastronomy, territory and tourism) DOI: https://doi.org/10.3986/AGS.9370
Fonte francesco, M. F., & Corvo, P. (2019). Sustainable gastronomic tourism.S. K. Dixit içinde, The Routledge Handbook of Gastronomic Tourism (s. 209-216). New York: Routledge. Volume 30 Issue 3 DOI: https://doi.org/10.1080/13032917.2019.1643641
Gheorghe , G., Tudorache , P., &Nistoreanu, P. (2014). Gastronomic Tourism, a New Trend for Contemporary Tourism? Cactus Tourism Journal, 1(9), 12-21. Reteried from: https://www.academia.edu/11178765/GASTRONOMIC_TOURISM_A_NEW_TREND_FOR_CONTEMPORARY_TOURISM
Gillespie, C., & Cousins, J. (2001). European Gastronomy into the 21st Century. Burlington (USA): Butterworth-Heinemann. Reteried from: https://www.academia.edu/2005800/European_gastronomy_into_the_21st_century
Guzel, B., &Ayaydın, M. (2016). Gastronomy tourism:Motivations and destinations. C. Avcıkurt, R. Efe, N. Hacıoğlu, M. S. Dinu, A. Soykan, & N. Tetiskiçinde, Global issues and trends in tourism (s. 394-404). St.KlimentOhridski University Press. Reteried from: https://www.researchgate.net/publication/312914762_Gastronomy_Tourism_Motivations_and_Destinations
Hall, C. M., & Mitchell, R. (2003). Consuming tourists: food tourism consumer behaviour. R. Mitchell, & L. Sharplesiçinde, Food Tourism Around The World, development, management and markets (s. 60-80). Oxford: Butterworth-Heinemann. Reteried from: https://www.academia.edu/297671/Consuming_Tourists_Food_Tourism_Consumer_Behaviour
Haven-Tang, C. M., & Jones, E. (2005).Using local food and drink to differentiate tourism destinations through a sense of place: a story from Wales.Dining at Monmouthshire’s Great Table. J. Culinary Science Technology, 1-24. DOI: https://doi.org/10.1300/J385v04n04_07
Hill, S., & Wilkins, J. (1994).The Life of Luxury.Blackawton: Totnes: Prospect Books.DOI: https://doi.org/10.1017/S0009840X00294651
Karim, A. S., & Chi, C. G. (2010). Culinary Tourism as a Destination Attraction: An Empiricial Examination of Destinations Food Image. Journal Of Hospitality Marketing & Management, 531-555. Volume 19 Issue 6 DOI: https://doi.org/10.1080/19368623.2010.493064
Khoo, S., &Badarulzaman, N. (2014).Factors determining Georgetown as a city of gastronomy. Tourism Planning and Development, 371-386. DOI: https://doi.org/10.1080/21568316.2013.874365
Kim, Y. G., Eves, A., &Scarles, C. (2009).Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management(28), 423-431. DOI: https://doi.org/10.1016/j.ijhm.2008.11.005
Kivela, J., &Crotts, J. (2005). Gastronomy Tourism: A Meaningful Travel Market Segment. Journal of Culinary Science & Technology, 39-55. Volume 4, Issue 2-3 DOI: https://doi.org/10.1300/J385v04n02_03
Küçükarslan, N., & Baysal, A. (2003). Beslenme İlkeleri ve Menü Planlaması. Bursa: EkinYayınevi. Puplisher: EKIN , 2003,
Lagos, D., Kassianidis, P., Christou, E., &Triantafyllou, G. (2011), “ Wine Packaging Elements: Do they impact consumer’s purchasing behavior”, Proceedings of 2nd Advances in Hospitality and Tourism Marketing and Management (AHTMM) Conference. Istanbul: Bogazici University.
Long, M. L. (2005). Culinary Tourism. By Lucy M. Long, ed. (Lexington: University Press of Kentucky, 2004. Pp. xiv+306, ISBN 0-8131-2292-9). DOI: https://doi.org/10.7202/014992ar
Martins, M. (2016).Gastronomic tourism and the creative economy.Journal of Tourism, Heritage & Services Marketing, 2(2), 33-37.DOI: http://dx.doi.org/10.5281/zenodo.376346
McGee, H. (2004), “On Food and Cooking: The Science and Lore of the Kitchen. ABD: Scribner”, Retrieved From: https://www.academia.edu/44009255/ON_FOOD_AND_COOKING_The_Science_and_Lore_of_the_Kitchen_COMPLETELY_REVISED_AND_UPDATED
Pedersen, T. (2008). Molecular Gastronomi.Kopenhag: NYT Nordisk
Richards, G. (2002). Gastronomy: and essential Ingredient in Tourism Production and Consumption? A. Hjalager, & G. Richardsiçinde, Tourism Gastronomy (s. 3-20). London: Routledge. Reteried From: Retrieved From: https://www.researchgate.net/publication/239844909_Gastronomy_an_essential_ingredient_in_tourism_production_and_consumption
SanagustinFons, M. V., Mosene Fierro, J. A., & Gomez y Patino, M. (2011). "Rural tourism: A sustainable alternative," Applied Energy, Elsevier, vol. 88(2), pages 551-557, February Retrieved From: https://ideas.repec.org/a/eee/appene/v88y2011i2p551-557.html
Santich, B. (2004). The Study of Gastronomy and Its Relevance to Hospitality Education and Training. Hospitality Management, 15-24. Volume 23, Issue 1, DOI: https://doi.org/10.1016/S0278-4319(03)00069-0
Sarıışık, M., &Özbay, G. (2015).GastronomiTurizmiÜzerineBirLiteratürİncelemesi. Anatolia: TurizmAraştırmalarıDergisi, 26(2), 264-278. Retrieved From: https://dergipark.org.tr/en/download/article-file/876222
Scarpato, R. (2000). New Global Cuisine: the Perspective of Postmodern Gastronomy Studies. (Yayımlanmamıştezçalışması), 152-163. Melbourne: RMIT Üniversitesi. Retrieved From: https://www.google.co.in/books/edition/New_Global_Cuisine/lthfNAAACAAJ?hl=en
Sidali, K. L., Spiller, A., & Schulze, B. (2011).Food, agri-culture and tourism. Linking local gastronomy and rural tourism: Interdisciplinary perspectives,. Berlin: Routledge. DOI: http://dx.doi.org/10.1007/978-3-642-11361-1
Timothy, D. J. (2015). Heritage cuisines: Traditions, identities and tourism. New York: Routledge. DOI: https://doi.org/10.4324/9781315752525
UNWTO.(2017). World Tourism Organisation 2017 Report. Retrieved From: https://www.e-unwto.org/doi/pdf/10.18111/9789284419029
UNWTO,& Basque Culinary Center. (2019). Guidelines for the Development of Gastronomy Tourism.Madrid: UNWTO. doi: Viskovic, N. R., &Komac, B. (2021). Gastronomy Tourism: A Brief Introduction. Acta geographicaSlovenica, 1(61), 95-105. DOI: https://doi.org/10.18111/9789284420957
Yüncü, H. R. (2010). SürdürülebilirTurizmAçışındanGastronomiTurizmi ve PerşembeYaylası.Ankara: Detay. Retrieved From: https://www.academia.edu/45610927/S%C3%BCrd%C3%BCr%C3%BClebilir_Turizm_A%C3%A7%C4%B1s%C4%B1ndan_Slow_Food_Hareketine_Bak%C4%B1%C5%9F_Ve_T%C3%BCrkiye_Uygulamalar%C4%B1

İrfan.Y, & Serkan.G (2022), “A Literature Review on Gastronomy Tourism within the Perspective of Sustainability”, International Journal of Social Sciences & Economic Environment, Vol. 7, Issue 2, 2022, pp 20-29 DOI: https://doi.org/10.53882/IJSSEE.2022.0702002

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REFERENCES

Barkat, M., &Vermignon, V. (2006), “Gastronomy Tourism: Brittany and La Martinique”, Sustainable Tourism with Special Reference to Islands and Small States Conference, (s. 25-27). Malta.
Carral EV, Del Río M, López Z. Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain). Int J Environ Res Public Health. 2020 Aug 25;17(17):6173. DOI: https://doi.org/10.3390%2Fijerph17176173 PMID: 32854422; PMCID: PMC7504474
Chang, R. C., Kivela, J., & Mak, A. H. (2010).Food Preferences of Chinese tourists.Annals of Tourism Research, 37(4), 989-1011. DOI: https://doi.org/10.1016/j.annals.2010.03.007
Christou, E., &Nella, A. (2012).Web 2.0 and networks in wine tourism: The case studies of greatwinecapitals.com and wineandhospitalitynetwork.com. Social Media in Travel, Tourism and Hospitality, 11-24.DOI: https://doi.org/10.4324/9781315609515
Coronel, R., Guzman, L. T., Granda, M. J., &Galvez, J. S. (2017). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society(32), 604-612. DOI: https://doi.org/10.1016/j.scs.2017.04.021
Durlu-Özkaya, F., & Can, A. (2012), “Gastronomi Turizminin Destinasyon Pazarlamasına Etkisi. Türk Tarım Dergisi, 28-33 Retrieved from: https://avesis.comu.edu.tr/yayin/e8913ca0-3b74-4826-ba43-242645f3ba8b/gastronomi-turizminin-destinasyon-pazarlamasina-etkisi
Eren, S. (2007). TürkMutfağı ve HACCP Sistemi; MutfakProfesyonellerininHaccpBilgilerininÖlçülmesi. I.UlusalGastronomiSempozyumu, (s. 79-83). Antalya. Reteried fom: https://www.researchgate.net/profile/Serdar-Eren/publication/341672418_TURK_MUTFAGI_VE_HACCP_SISTEMI_MUTFAK_PROFESYONELLERININ_HACCP_BILGILERININ_OLCULMESI/links/5ece5981458515294514a612/TUeRK-MUTFAGI-VE-HACCP-SISTEMI-MUTFAK-PROFESYONELLERININ-HACCP-BILGILERININ-OeLCUeLMESI.pdf
Fernandez, C., & Richards, G. (2021), “Developing Gastronomic Practices in the Minho Region of Portugal”, Acta Geographica Slovenica, Vol. 61 No. 1 (2021): WITH SPECIAL ISSUE (Gastronomy, territory and tourism) DOI: https://doi.org/10.3986/AGS.9370
Fonte francesco, M. F., & Corvo, P. (2019). Sustainable gastronomic tourism.S. K. Dixit içinde, The Routledge Handbook of Gastronomic Tourism (s. 209-216). New York: Routledge. Volume 30 Issue 3 DOI: https://doi.org/10.1080/13032917.2019.1643641
Gheorghe , G., Tudorache , P., &Nistoreanu, P. (2014). Gastronomic Tourism, a New Trend for Contemporary Tourism? Cactus Tourism Journal, 1(9), 12-21. Reteried from: https://www.academia.edu/11178765/GASTRONOMIC_TOURISM_A_NEW_TREND_FOR_CONTEMPORARY_TOURISM
Gillespie, C., & Cousins, J. (2001). European Gastronomy into the 21st Century. Burlington (USA): Butterworth-Heinemann. Reteried from: https://www.academia.edu/2005800/European_gastronomy_into_the_21st_century
Guzel, B., &Ayaydın, M. (2016). Gastronomy tourism:Motivations and destinations. C. Avcıkurt, R. Efe, N. Hacıoğlu, M. S. Dinu, A. Soykan, & N. Tetiskiçinde, Global issues and trends in tourism (s. 394-404). St.KlimentOhridski University Press. Reteried from: https://www.researchgate.net/publication/312914762_Gastronomy_Tourism_Motivations_and_Destinations
Hall, C. M., & Mitchell, R. (2003). Consuming tourists: food tourism consumer behaviour. R. Mitchell, & L. Sharplesiçinde, Food Tourism Around The World, development, management and markets (s. 60-80). Oxford: Butterworth-Heinemann. Reteried from: https://www.academia.edu/297671/Consuming_Tourists_Food_Tourism_Consumer_Behaviour
Haven-Tang, C. M., & Jones, E. (2005).Using local food and drink to differentiate tourism destinations through a sense of place: a story from Wales.Dining at Monmouthshire’s Great Table. J. Culinary Science Technology, 1-24. DOI: https://doi.org/10.1300/J385v04n04_07
Hill, S., & Wilkins, J. (1994).The Life of Luxury.Blackawton: Totnes: Prospect Books.DOI: https://doi.org/10.1017/S0009840X00294651
Karim, A. S., & Chi, C. G. (2010). Culinary Tourism as a Destination Attraction: An Empiricial Examination of Destinations Food Image. Journal Of Hospitality Marketing & Management, 531-555. Volume 19 Issue 6 DOI: https://doi.org/10.1080/19368623.2010.493064
Khoo, S., &Badarulzaman, N. (2014).Factors determining Georgetown as a city of gastronomy. Tourism Planning and Development, 371-386. DOI: https://doi.org/10.1080/21568316.2013.874365
Kim, Y. G., Eves, A., &Scarles, C. (2009).Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management(28), 423-431. DOI: https://doi.org/10.1016/j.ijhm.2008.11.005
Kivela, J., &Crotts, J. (2005). Gastronomy Tourism: A Meaningful Travel Market Segment. Journal of Culinary Science & Technology, 39-55. Volume 4, Issue 2-3 DOI: https://doi.org/10.1300/J385v04n02_03
Küçükarslan, N., & Baysal, A. (2003). Beslenme İlkeleri ve Menü Planlaması. Bursa: EkinYayınevi. Puplisher: EKIN , 2003,
Lagos, D., Kassianidis, P., Christou, E., &Triantafyllou, G. (2011), “ Wine Packaging Elements: Do they impact consumer’s purchasing behavior”, Proceedings of 2nd Advances in Hospitality and Tourism Marketing and Management (AHTMM) Conference. Istanbul: Bogazici University.
Long, M. L. (2005). Culinary Tourism. By Lucy M. Long, ed. (Lexington: University Press of Kentucky, 2004. Pp. xiv+306, ISBN 0-8131-2292-9). DOI: https://doi.org/10.7202/014992ar
Martins, M. (2016).Gastronomic tourism and the creative economy.Journal of Tourism, Heritage & Services Marketing, 2(2), 33-37.DOI: http://dx.doi.org/10.5281/zenodo.376346
McGee, H. (2004), “On Food and Cooking: The Science and Lore of the Kitchen. ABD: Scribner”, Retrieved From: https://www.academia.edu/44009255/ON_FOOD_AND_COOKING_The_Science_and_Lore_of_the_Kitchen_COMPLETELY_REVISED_AND_UPDATED
Pedersen, T. (2008). Molecular Gastronomi.Kopenhag: NYT Nordisk
Richards, G. (2002). Gastronomy: and essential Ingredient in Tourism Production and Consumption? A. Hjalager, & G. Richardsiçinde, Tourism Gastronomy (s. 3-20). London: Routledge. Reteried From: Retrieved From: https://www.researchgate.net/publication/239844909_Gastronomy_an_essential_ingredient_in_tourism_production_and_consumption
SanagustinFons, M. V., Mosene Fierro, J. A., & Gomez y Patino, M. (2011). "Rural tourism: A sustainable alternative," Applied Energy, Elsevier, vol. 88(2), pages 551-557, February Retrieved From: https://ideas.repec.org/a/eee/appene/v88y2011i2p551-557.html
Santich, B. (2004). The Study of Gastronomy and Its Relevance to Hospitality Education and Training. Hospitality Management, 15-24. Volume 23, Issue 1, DOI: https://doi.org/10.1016/S0278-4319(03)00069-0
Sarıışık, M., &Özbay, G. (2015).GastronomiTurizmiÜzerineBirLiteratürİncelemesi. Anatolia: TurizmAraştırmalarıDergisi, 26(2), 264-278. Retrieved From: https://dergipark.org.tr/en/download/article-file/876222
Scarpato, R. (2000). New Global Cuisine: the Perspective of Postmodern Gastronomy Studies. (Yayımlanmamıştezçalışması), 152-163. Melbourne: RMIT Üniversitesi. Retrieved From: https://www.google.co.in/books/edition/New_Global_Cuisine/lthfNAAACAAJ?hl=en
Sidali, K. L., Spiller, A., & Schulze, B. (2011).Food, agri-culture and tourism. Linking local gastronomy and rural tourism: Interdisciplinary perspectives,. Berlin: Routledge. DOI: http://dx.doi.org/10.1007/978-3-642-11361-1
Timothy, D. J. (2015). Heritage cuisines: Traditions, identities and tourism. New York: Routledge. DOI: https://doi.org/10.4324/9781315752525
UNWTO.(2017). World Tourism Organisation 2017 Report. Retrieved From: https://www.e-unwto.org/doi/pdf/10.18111/9789284419029
UNWTO,& Basque Culinary Center. (2019). Guidelines for the Development of Gastronomy Tourism.Madrid: UNWTO. doi: Viskovic, N. R., &Komac, B. (2021). Gastronomy Tourism: A Brief Introduction. Acta geographicaSlovenica, 1(61), 95-105. DOI: https://doi.org/10.18111/9789284420957
Yüncü, H. R. (2010). SürdürülebilirTurizmAçışındanGastronomiTurizmi ve PerşembeYaylası.Ankara: Detay. Retrieved From: https://www.academia.edu/45610927/S%C3%BCrd%C3%BCr%C3%BClebilir_Turizm_A%C3%A7%C4%B1s%C4%B1ndan_Slow_Food_Hareketine_Bak%C4%B1%C5%9F_Ve_T%C3%BCrkiye_Uygulamalar%C4%B1

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