“PROMOTING THESSALONIKI AS a GASTRONOMIC CITY” Ilia Boza
“PROMOTING THESSALONIKI AS A GASTRONOMIC CITY” Ilia Boza SCHOOL OF ECONOMICS, BUSINESS ADMINISTRATION & LEGAL STUDIES A thesis submitted for the degree of Master of Science (MSc) in Hospitality and Tourism Management December 2017 Thessaloniki – Greece 1 Student Name: Ilia Boza SID: 1109150006 Supervisor: Nicolas Karachalis I hereby declare that the work submitted is mine and that where I have made use of another’s work, I have attributed the source(s) according to the Regulations set in the Student’s Handbook. December 2017 Thessaloniki – Greece 2 Abstract In this dissertation, the gastronomic identity of Thessaloniki and what is not working as to provoke Thessaloniki as a Gastronomic Capital, is analyzed. To begin with, as public and private interest is motivated so as to gain a relationship between gastronomy, tourism and branding, the definitions of them are synthesized. Gastronomy as a definition is the art or activity for cooking and eating fine food, as Merriam- Webster’s dictionary of English usage informs, (1993), and “food tourism is an experiential trip to a gastronomic region, for recreational or entertainment purposes, including visits to primary and secondary producers of food, gastronomic festivals, food fairs, events, farmers’ markets, cooking shows and demonstrations, degustation of quality food products or any tourism activity relevant to food”, according to Hall and Sharples, (2003). Introducing Thessaloniki, a city constructed along the sea, into Thermaïkos Gulf, a modernized metropolis bearing the marks of its blustery history and its cosmopolitan character, results that the location of the buns took a series of great gastronomy ventures mainly of young people who tried to renew the tradition of the city by introducing new cooking methods, blends, materials and traditions studied elsewhere.
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