THE ROUTLEDGE HANDBOOK OF GASTRONOMIC TOURISM The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory under- standing of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one coun- tries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, mar- keting, consumer behavior, business and cultural studies. Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor’s degree in Hotel Management and Catering Technology, a Master’s degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospital- ity and tourism contexts. He has worked for more than eighteen years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism. THE ROUTLEDGE HANDBOOK OF GASTRONOMIC TOURISM Edited by Saurabh Kumar Dixit First published 2019 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN and by Routledge 52 Vanderbilt Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2019 selection and editorial matter, Saurabh Kumar Dixit; individual chapters, the contributors The right of Saurabh Kumar Dixit to be identified as the author of the editorial material, and of the authors for their individual chapters, has been asserted in accordance with sections 77 and 78 of the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this book may be reprinted or reproduced or utilised in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without permission in writing from the publishers. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record has been requested for this book ISBN: 978-1-138-55155-8 (hbk) ISBN: 978-1-315-14762-8 (ebk) Typeset in Times New Roman by Deanta Global Publishing Services, Chennai, India Dedicated to Seema, Rakshit and Rayaan for putting up with me. CONTENTS List of figures xiii List of tables xv Notes on contributors xvii Foreword by Erik Wolf xxx Acknowledgments xxxiii Introduction 1 Saurabh Kumar Dixit PART I Gastronomic tourism: an insight 11 1 Gastronomic tourism: a theoretical construct 13 Saurabh Kumar Dixit 2 Historical evolution of gastronomic tourism 24 John D. Mulcahy 3 Modern gastronomy: the science of flavor and tasting 32 Peter R. Klosse 4 Gastronomy, culture and tourism in Ecuador 39 Tomás López-Guzmán, Ana Lucía Serrano López, Jesús Claudio Pérez Gálvez and Augusto Tosi Vélez 5 Building a tourism destination using gastronomy through creative collaboration 47 John D. Mulcahy vii Contents 6 Gastronomic tourism: an opportunity to discover the diversity of local and regional cultures 55 Janez Bogataj 7 The role of gastronomic tourism in rural development 62 Bernadett Csurgó, Clare Hindley and Melanie Kay Smith 8 Transforming the terroir into a tourist destination 70 Rebecca Mackenzie 9 Marketing destinations through gastronomy: Nordic perspectives 79 Xiang Ying Mei 10 Exploring additional food and beverage activities of wine travelers 89 Matthew J. Stone, Roberta Garibaldi and Andrea Pozzi 11 Having your cake and eating it: the problem with gastronomic tourism 97 Roy C. Wood PART II Gastronomic tourist behavior 107 12 Need recognition and motivation for gastronomic tourism 109 Brian Kee Mun Wong and Christy Yen Nee Ng 13 Factors affecting tourists’ food consumption 118 Derong Lin and Ling Ding 14 Tourists’ perceptions and expectations for gastronomic experience 127 Mozard Mohtar and Thinaranjeney Thirumoorthi 15 Service quality and gastronomy 135 Azni Zarina Taha and Christy Yen Nee Ng 16 A foodie’s perspective on gastronomic tourism 144 Donald Getz and Richard N.S. Robinson 17 Typologies of gastronomic and culinary travelers 153 Matthew J. Stone 18 Servicescape and gastronomic tourism 161 Fabrizio Ferrari viii Contents 19 Malaysian gastronomic tourism: its importance, satisfiers, dis-satisfiers and delighters 169 Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe 20 Gastronomic trails as service ecosystems 179 Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram 21 Gastronomic performativities during festivals in Sariaya, Philippines 189 Shirley V. Guevarra 22 The tourists’ gastronomic experience: an embodied and spatial approach 198 Sandhiya Goolaup, Cecilia Solér and Robin Nunkoo PART III Sustainability for gastronomic tourism 207 23 Sustainable gastronomic tourism 209 Paolo Corvo and Michele Filippo Fontefrancesco 24 Roles of local food in sustainable development: evidence from Houston, TX, USA 217 Tiffany S. Legendre and Melissa A. Baker 25 Sustainable supply chains in gastronomic tourism 225 Jane Eastham 26 Farmers’ markets in gastronomic tourism: opportunities and challenges 234 Michelle Thompson and Bruce Prideaux 27 Community development through gastronomic tourism 242 Silvia Aulet, Dolors Vidal-Casellas and Joaquim Majó 28 Heritage and authenticity in gastronomic tourism 252 Melissa A. Baker and Kawon Kim 29 The roles of terroir, food and gastronomy in destination authenticity 260 Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten 30 Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism 272 Sidney C. H. Cheung ix Contents 31 Sustainable restaurant system and gastronomy 280 Paul Hellier 32 Markets, festivals and shows: sustainable approaches to gastronomic tourism through collaboration 289 Ann Hindley and Tony Wall PART IV Gastronomic tourism in the digital arena 299 33 Tourists’ lifestyle and foodservice tendencies in social media 301 Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento 34 Digital platforms for collaborative gastronomy 312 Marios D. Sotiriadis and Lesedi T. Nduna 35 Marketing decision and customer reviews in gastronomic tourism 322 Sedigheh Moghavvemi and Brian Kee Mun Wong 36 Culinary mapping: a gastronomic tourism planning tool 330 Ingrid Booysen and Gerrie E. du Rand 37 Digital marketing and gastronomic tourism 345 Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi 38 Mobile applications to promote gastronomic tourism 354 Dayna Ortner 39 Online reputation management for gastronomic tourism 364 Velvet Nelson 40 How do gastronomic blogs affect the consumer’s decision? 374 Orsolya Szakály and Ivett Sziva PART V Contemporary forms of gastronomic tourism 385 41 Slow food movement 387 Kuan-Huei Lee 42 The “worlds approach” to gastronomic tourism: the case of wine tourism in Japan 395 Chuanfei Wang x Contents 43 Food routes, trails and tours 403 Brittany Dahl 44 Organic foods and gastronomic tourism 411 İge Pırnar and Duygu Çelebi 45 Edible insect gastronomy 422 Melissa A. Baker, Tiffany S. Legendre and Young Wook Kim 46 Craft drinks tourism worldwide and in Northern Ireland 430 Maria Teresa Simone-Charteris 47 Street food and gastronomic tourism 441 Joan C. Henderson 48 Halal food and Muslim tourists 451 Rafa Haddad, Salem Harahsheh and Ayman Harb 49 Native foods and gastronomic tourism 462 Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford 50 Symbolic and sociocultural interpretation of tea tourism in India 471 Ishan Singh and Péter Varga 51 Senior travelers: an Emerging Market Segment in Gastronomic Tourism 479 Adela Balderas-Cejudo, Ian Patterson and George W. Leeson PART VI Futuristic perspectives in gastronomic tourism 489 52 Gastronomic festivals and events: future scenarios 491 Keith Mandabach and Wu Chuanbiao 53 Wine tourism and gastronomy: a natural partnership in regional development 499 Marlene A. Pratt and Joan Carlini 54 Intellectual property rights in gastronomic tourism 509 Trevor Jonas Benson 55 Gastronomic tourism and media 516 Jennifer Laing and Warwick Frost xi Contents 56 Alternative food