They are spread across the pages in the series. Here are two: Eating may be regarded not only as a physiological function in maintaining life, but also as an experience that plays a significant role in establishing relationships between members of society. sourcesource 2Do you have provision to read this on your library computers?
Unfortunately in later times, the tendency to judge food solely by what it looks like has increased. Almost everywhere in the modern world, taste and aroma are demoted in favor of stylistic architecture, people no longer savor and appreciate the joy and satisfaction of eating and the entertaining and pleasant conversations over the dinner table seem to have disappeared entirely.source
Imagine you are not in hospitality and tourism yourself before looking at the hospitality and/or tourism management dimensions.
Influences on Gastrotourism and Influences of Gastrotourism. No link for the second item as Google does not distinguish between them at first sight.
Set out your thoughts on the differences. "It's Tuesday: it must be Belgium" in this context.
Gastronomy Tourism yields a different result in which you find that wine is on the menu mainly comprising Gastrotourism. Explore links to find Congress Tourism and consider ways it and gastrotourism can be combined.
Why does this situation occur? How strong are the influences of gastrotourism? Distinguish between consumer and provider.
Jimmy's Kitchen was opened many years ago when it was almost impossible to get Western food in Hong Kong. For this reason the service and the price matched five restaurants for "fish and chips". source
Were you to tour Kenya and neighbouring countries, you will hear of "Carnivores" restaurant in Nairobi.
The attraction [?] is eating some of what you have seen from the safety of the safari vehicle. When you arrive at Carnivores, you choose impala impaled on a kebab skewer. Many animals of the bush can adorn your plate. ... The next day, you move on to the Serengeti. You were an itinerant visitor to Carnivores. ... You enjoyed a full meal and would recommend it to your friends. sourceCarnivores
What opportunities exist in your country for the development of gastrotourism and what would be the outcome? Should the impala replace the fish and chips impact picture on the Gastrotourism 1 page?
Four questions, some of which include the topic of sustainability
Is gastrotourism involved in saving the impala? How can gastrotourism best serve all involved when consumers who travel long distances want to stay in the same locale for the duration of their holiday? The same question applies to those who wake up on another morning and say "It's the second Tuesday: perfect for impala." On safari or on the plate? There are numerous cooks' (and wine lovers') tours. "About 7,260,000 results" here. Does that answer the niche market question raised on the Gastrotourism 1 page here?
For those who consider that gastrotourism does not contribute to saving the planet, is their only choice domestic tourism in their own country? Would that help? The barman tells his customer "Sorry sir, I think you've had enough.". Who tells the would-be six-month-gourmet-cruisers they can't go?
How can gastrotourism best serve all involved when consumers who travel long distances want to stay in the same locale for the duration of their holiday?
There are more than travel agents and hoteliers/restaurateurs in the equation. One aspect is community. More here. Consider the tourism development dimensions.
Time for readers to assess the various coverage on the pages in this series. Readers who missed the discussion of national gastro-identifiers click here. Plenty of choice here. "More impala, sir? here. It all depends on your target audience. UK gastrotourists may be quite pleased with portions of impala on their plate but won't eat horse at home. The French wonder what that fuss is about. What other examples can you think of? Starting the series with Culture and Cuisine was justified, n'est pas?
Is the gastropub part of gastrotourism? Do UK gastrotourism seekers need to travel far? You live in Newcastle. Which of these receives your custom? One of these or this?
"A German gastropub, with German beers, German football and German staff. Quite a gamble in the back streets of Lambeth, yet Zeitgeist does a fine job of attracting locals and non-locals of every nationality." source
An in-depth look at Gastronomy as a Tourism Product The purpose of including this is to show the type of reading that is specialised and that may come elsewhere in one's studies. Unless swamped by requests at the lecture, the topic can sit in the individual student's archive until needed later.
Michael Symonsis fond of quoting himself and takes a long time to reach his subject. On arrival, find page 102 to read about Gastronomy as Cultural Tourism. If you survive until page 104, you progress to sustainability issues.
Text size/use of italics varies due to technical problems in lifting it from the original.
Gastronomy studies is an answer to the urgent need for research evaluating performances, identifying inadequacies, efficiencies and potential improvements in the gastronomic life of communities.
Gastronomy today is like agriculture without agronomists. There are plants involved in agriculture, so there is work for botanists, there is an exchange of products and money therefore economists are interested as well, there are historians and sociologists studying communities and individuals interacting within them and so on.
They are all doing a necessary job, but still farmers, rural workers and their communities need the support of agronomists, whichever framework they adopt. Similarly, we have a complex gastronomic reality, but there are no professional gastronomers (or whatever we would call them) i.e. gastronomy studies researchers and scholars.*
Gastronomy can also be compared to architecture. Sociologists, economists, historians, archaeologists, all contribute enormously to the advancement of architecture by researching the evolution of design, its interaction with societies, the needs of urban environments and so on.
1) Involvement in planning. Gastronomy studies should be involved at all levels of analysis, planningand execution of plans related to gastronomic tourism or to the gastronomic part of any form of tourism. Professional individuals, working within the gastronomy studies framework, should physically be involved in community policy making, training of tourism management and business planning.
2) Trans-disciplinary collaboration. Tourism researchers should give a fair go to the gastronomy studies approach and work as close as possible to gastronomy researchers. Gastronomic tourism research should become a ground of active trans-disciplinary approach involving other disciplines.3) Management gastronomy re-qualification. Gastronomic tourist resorts managers, marketeers,community planners should be all trained to approach their work with an active gastronomic imagination.* That remains to be proved. One imagines that the typical reader of this UCB Student page is within a new generation of undergraduates within which job opportunities will be explored to the full at the end of their course.
Despite this, not one of these experts - with rare exceptions - is able either to design a building or to produce practical guidelines for architects. Neither do they have an architectural imagination. In such a context, the main aim of this chapter was limited to the introduction of the very new perspective of gastronomy studies in tourism and, particularly, in gastronomic tourism. This justifies the emphasis on some theoretical and methodological issues. In conclusion, however, it must be stressed that gastronomy studies has practical aims. So, the main question to answer now is: where to go from here? There are many directions for future research and action. However, in respect to gastronomic tourism, the first steps are surprisingly simple and escape academic rhetoric.
The quest for a sustainable gastronomic tourism, which is part of the larger project for a sustainable gastronomy preserving the right to good living, relies on the implementation of these recommendations.
You have enough to explore the question though discussion at the lecture.
The next stage of the virtual lecture
That includes looking at even more sites such as this, rejecting sites like this and reconsidering this. See what you can learn from this. Academics are fond of beginning their publications with "Towards a .." Let someone write a paper with the title - "Towards a model of gastrotourism". As a start, explore the possibilities of vicarious gastrotourismhere.
You will recall that the term "cuisine" can mean anything. Even junk-food cuisine has something to offer.
The fried rice syndrome
You go to the supermarket and buy your processed national dish. A bog-standard product perhaps, a standard quality. You go to a local restaurant and, of course, the quality of the product varies. You live in the UK and are looking for moussaka. The chosen restaurant has bought it from here, the company is mentioned here, rider here. On receiving the bill, you throw the plate back at them. They throw you out saying "What else do expect for the price?". You throw the book at them.
While more than gastrotourism is hyperbolically identified, the quality dimension remains, whether it is food on the plate or drink in the glass if other than proprietary brands of drink.
One consideration in investigating the development of how other national cuisines are produced in a specific country is the migration factor.
"Food is an important and specific kind of material culture. It is literally embodied and present in an everyday basis. Familiar food can play an important role in the migratory context; both at a public visible level and also, and overall, in the intimate domain of the domestic sphere and the mundane everyday. As migration involves discontinuity with the known human, cultural and material environment, food practices and preferences can be used as a strategy to, in a sensorial way, fight off the sense of fragmentation triggered by migration." See "Selected publications"here.
Development of the topic depends on reader interest.
"Does gastrotourism concern itself only with the large company or can a chef-proprieor use its techniques? ...
The lecture does not set out to provide new material or answer every question raised on any page. The session is a partnership in identifying the points of interest of readers who attend." The quotation is from where we came in - the Culture & cuisine1" page here.
The company has been selected to represent specialist ventures catering for hotels and restaurants etc which have made make-or-buy decisions with the obvious outcome. It is not assumd that its products are at fault. The situation described is entirely hypothetical to indicate customer dissatisfaction and there is no intention to cast aspersions on moussaka produced by Brake Bros.