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Gastronomic Tourism and Its Relation to Sustainability in Tourism Management

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Tourism, Culture, and Heritage".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 11306

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Special Issue Editors

Prof. Dr. Miguel Jesús Medina-Viruel

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Guest Editor

Department of Statistics, Econometrics, Operational Research, Business Organization and Applied Economics, University of Cordoba, Cordoba, Spain
Interests: tourism management; cultural, heritage and gastronomic tourism
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Jesús Claudio Pérez-Gálvez

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Guest Editor

Dr. Carol Jara-Alba

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Guest Editor

Faculty of Administration and Political Science, University of Casa Grande, Guayaquil EC090150, Ecuador
Interests: tourism management; cultural, heritage and gastronomic tourism

Special Issue Information

Dear Colleagues,

The tourism sector has become an important source of wealth for those destinations that are particularly attractive to visitors. Within this field, the tourist who takes into account the gastronomy of the place visited in their choice of destination is gaining power and influence. In this way, genuine and traditional gastronomy forms part of the cultural heritage of a place and can be a source of attraction for tourists. For this reason, tourism destinations should pay special attention to the preservation of their culinary traditions, but also combine it with innovation and avant-garde cuisine.

This Special Issue of Sustainability aims to be a forum for future research to focus on the analysis of the state-of-the-art and trends in tourism management research. Therefore, academics and researchers whose field of study is tourism, gastronomic tourism, gastronomic experiences in travel and the tourist image of the city through its gastronomy are invited to present their latest research.

Prof. Dr. Miguel Jesús Medina-Viruel
Prof. Dr. Jesús Claudio Pérez-Gálvez
Dr. Carol Jara-Alba
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

gastronomy
gastronomic tourism
gastronomic motivations
gastronomic experiences
cultural tourism

Published Papers (4 papers)

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Research

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16 pages, 1567 KiB

Open AccessArticle

Development of the Concept of Sustainable Agro-Tourism Destinations—Exploring the Motivations of Serbian Gastro-Tourists

by Dragan Vukolić, Tamara Gajić, Marko D. Petrović, Jovan Bugarčić, Ana Spasojević, Sonja Veljović, Nikola Vuksanović, Marina Bugarčić, Miloš Zrnić, Snežana Knežević, Sandra R. Rakić, Bojana D. Drašković and Tijana Petrović

Sustainability 2023, 15(3), 2839; https://doi.org/10.3390/su15032839 - 3 Feb 2023

Cited by 9 | Viewed by 3348

Abstract

One of the key elements for the development of an agro-tourism destination can be specific gastronomy. In this context, research and understanding of the motivation of tourists who visit those destinations can influence the development of the concept of their sustainability, which was the goal of this research. The research was conducted during 2022 on a total sample of 607 respondents who stayed in agro-tourism destinations in the Republic of Serbia. The paper presents motivational factors that potentially influence the frequency of gastronomic tourists to try local gastronomic specialties and food in agro-tourism destinations. The results indicate that the cultural experience dimension, excitement dimension, interpersonal, relation dimension, and sensory appeal dimension show a significant influence on the visitation of agro-tourism destinations by gastronomic tourists, while the health concern dimension factor does not show statistical significance. The results undoubtedly indicate that certain socio-demographic characteristics of gastro-tourists have an impact on the development of an agro-tourism destination, in the direction that the more educated as well as women have more positive attitudes towards the influence of motivational factors on the development of an agro-tourism destination. Full article

(This article belongs to the Special Issue Gastronomic Tourism and Its Relation to Sustainability in Tourism Management)

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16 pages, 616 KiB

Open AccessArticle

A Conceptualization of Tourists’ Food Behavior from a Habit Perspective

by Saerom Wang

Sustainability 2023, 15(3), 2662; https://doi.org/10.3390/su15032662 - 1 Feb 2023

Viewed by 1331

Abstract

This research aims to conceptually delineate how tourists make food consumption decisions in line with their home habits and why they may or may not follow their habitual trajectory. Grounded in an extensive review of the existing literature, concepts of habit and food behavior are synthesized to outline a series of propositions in explaining tourists’ food behavior from the habit perspective. Subsequently, a conceptual model is proposed for tourists’ food behavior and habits. Habit enacting factors have been identified in explicating the underlying processes through which tourists make food choices in line with their habits. This article highlights how tourists’ food behavior while on a trip can be dependent on their habitual food behavior at home. The findings of this research not only contribute to expanding the understanding regarding characteristics of habitual behavior that have been studied under limited contexts, but also establishes a theoretically valuable extension of prior research on tourists’ food behavior. Full article

(This article belongs to the Special Issue Gastronomic Tourism and Its Relation to Sustainability in Tourism Management)

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12 pages, 408 KiB

Open AccessArticle

The Development of Traditional Food in Tourist Destinations from the Perspective of Dramaturgy

by Hongwei Mo, Shoubing Yin and Yunxia Liu

Sustainability 2022, 14(24), 16900; https://doi.org/10.3390/su142416900 - 16 Dec 2022

Cited by 1 | Viewed by 1573

Abstract

The sustainable development of traditional diets in the tourist industry is an important issue. This article analyses the historical evolution and the opportunities for a traditional Chinese dish in tourism. Taking mandarin fish in Anhui cuisine as the research object and the world heritage site Hongcun as the case, this paper investigates the evolution process of the local traditional die driven by tourism and its influence on the construction of gourmet tourism destinations. Primary data were obtained via interview. It was found that, to cater to the mass tourists, the destination created the diet frontstage. Traditional food changed through menu simplification, taste changes, the standardization and scale of production, and the immobilization of presentation. The dieter’s frontstage and backstage are not entirely separated; the “middle stage”—Homestay diet is a fusion of them; it is the product of functional differentiation of the frontstage and active integration of the backstage. By expressing the actual state behind the scenes, the middle stage transforms the tourist system from a “supportive experience” to a “peak experience”. Full article

(This article belongs to the Special Issue Gastronomic Tourism and Its Relation to Sustainability in Tourism Management)

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Review

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16 pages, 590 KiB

Open AccessReview

An Insight into Gastronomic Tourism through the Literature Published between 2012 and 2022

by Elena-Larisa Nistor and Ștefan Dezsi

Sustainability 2022, 14(24), 16954; https://doi.org/10.3390/su142416954 - 17 Dec 2022

Cited by 8 | Viewed by 3897

Abstract

As tourism became more accessible, the number of visitors to various destinations increased, and that led to mass tourism. In the few last decades, new types of tourism started to emerge in response to the mass tourism offer which was oversaturated. People started to want ‘something different’, and that created new trends and niches in tourism. One of these new niches is food tourism. In this article, our main research purpose is to identify the state of the research carried out on the topic of gastronomic tourism, mainly between 2012 and 2022, as well as on the correlated topic of sustainable gastronomic tourism, and consider the impact they can have on a destination. We are also answering a few research questions including who are the food tourists, where do they go for food tourism and what do they do while traveling. The main research method used was desk review, and the papers taken into consideration for this analysis were mostly published between 2012 and 2022. The novelty of this paper lies in the result of indicating the state of the literature review regarding food tourism, and where is it heading. The research is significant not only because our results answer research questions, which give an insight into gastronomic tourism, but they offer a precise overview in this field with a focus on sustainability, and on gastronomy as a way to revive cultural heritage. Full article

(This article belongs to the Special Issue Gastronomic Tourism and Its Relation to Sustainability in Tourism Management)

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