Hi, as noted by Kivela and Crotts in their
article "Tourism and Gastronomy:
Gastronomy's influence on how tourists
experience destination"
Gastronomy is becoming it an important
attribute in the development of niche
travel and niche destinations. Gastronomy
tourism or culinary tourism or more plainly
food tourism involves the exploration of
food for the purpose of tourism. It's a
major part of the experience economy.
It's a major pull factor to destinations
think of wine tours in France,
Napa Valley and Australia; Oktoberfest in
Munich. Prost! and food and wine festivals
such as la tomatina in Spain or
cooking classes in Thailand to name a
few.
Gastronomy is inextricably linked to the
destinations and their images.
Here's a short collection of clips where
I've tried food and beverages from
different destinations.
I'm like a kid in a candy shop. Look at
the great things that we have in Turkey.
Baklava. Delicious. Flavored coffee.
Delicious. Apple tea. Instant powered tea. Delicious.
It's amazing. We've got over here - a tea set. Lot's of turkish delight. What
do they call Turkish Delight in Turkish? I don't know but it
is very good. Different flavors. Pistachio. Lots of
pistachio nuts. Delicious as well. Here I am
the owner of the shop or at least
the manager. Everything is here. Candied pineapple.
Candied kiwi, mango, candied coconut. Again delicious.
Come to this store. It's amazing. Lot's of
different sweets, nougat, just great. Turkish food is excellent. I'm loving it.
OK, so when it comes to Gastronomy or food
tourism one interesting way is to have
some, let's say, ordinary ingredient,
something like an egg, but cooked in an unusual way.
This one is cooked in Changbaishan
Mountain in the hot springs where the egg is
putting in and boiled in the
hot water, in the natural, geothermic hot water
so this is one way where a destination can
use their food tourism through an interesting preparation.
One of the delicacies in the Pacific is
Kava. In Fijian it's known as yagona but
it's a pepper plants that's
mushed-up ground up into powder and then
mixed with water. In Vanuatu with a lot
stronger than in Fiji and here I am in a
nakamal in Santo. We buy them by the
shell. Traditionally, of course there'll
be a coconut shell. Here we just have some
plastic bowl.
It's a lot stronger, like I said, so many people can only have a two
or three shells. It gives a mild
narcotic effect on the tongue, makes it a
little bit numb and makes you sleepy and
relaxing so I quite like it if you're
coming this way I would definitely
recommend you need to try it.
Wijaya and colleagues in their
article provide a useful conceptual
framework with which to view gastronomy
tourism. Gastronomy experiences can be
conceptualized as involving three stages
of the visitor experience: the pre-, during
and post dining phases with both
internal and external factors
influencing these three stages. The
internal factors are things like
visitor demographics, travel
characteristics, past dining experiences
and preconceptions while the external
factors things like food culture, the
food quality, the dining experience, and
the social factors
On my recent trip to Bali, I purchased
Kopi luwak, or civet coffee which
is coffee that's part-digested coffee
cherries eaten and defecated by the
Asian Palm Civet. The digestive mechanism
is alleged to improve the flavor profile
of the coffee beans that have been eaten.
Here goes.
Well, it tastes nice. It doesn't taste [beep]. I'm not
sure it's worth the price premium but
for some yuppie so I guess they're into
that and especially foodies . Food tourism,
gastronomy tourism, culinary tourism. Cheers.
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