By John Stanley, Linda Stanley
The quickest progress in tourism is the culinary zone. protecting farmers markets, flavor excursions, agri-entertainment, glamping, eating places, farm outlets and extra, foodstuff tourism has develop into either an enormous a part of holidaying and a objective in itself. With development taking place in such a lot constructed international locations and travelers looking for culinary tourism during the global, this booklet presents an total path to the improvement of foodstuff tourism and a bit at the way forward for this development.
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22 Elkington, J. (1998) Partnerships from ‘cannibals with forks’: the triple bottom line of 21st- century business. Environmental Quality Management 3, 37–51. 23 Harrington, R. and Ottenbacher, M. (2010) Food tourism – a case study of the gastronomic capital. Journal of Culinary Science and Technology 8, 14–32. , Knowles-Lankford, J. and Lankford, S. (2007) Local food festivals in Northeast Iowa communities: a visitor and economic impact study. Managing Leisure 12, 171–186. 25 Freidberg, S. (2004) French Beans and Food Scares: Culture and Commerce in an Anxious Age.
9. Novices; those new to food adventures. 10. Organic food consumers. 11. Social food travellers. 12. Trendy foodies. Vegetarians. The top five tourist types in ranking are localists, novices, eclectic, organic and authentic. Tourists also include backpackers who may also work on the farm and Willing Workers On Organic Farms (WWOOFers) who will mostly be overseas young travellers who are working their way around a country. These ‘tourists’ may require accommodation and food, but are still part of the culinary tourist mix.
Brand reputation can also be influenced by law. The European Union has established three unique categories,32 which is a form of branding, for specific food that should be mentioned here, as they add value to the produce and encourage culinary tourists to visit the designated regions. • PDO: Protected Designation of Origin. This applies where the produce is a traditional produce and the whole process takes place within a designated area. Products within this group include cheeses such as Gorgonzola, Piave, Asiago, Camembert, Roquefort-sur-Soulzon and Parmigiano- Reggiano; pies such as Melton Mowbray pork pies; cider from Somerset and Champagne from the designated region.