Exploring the Role and Contribution of Gastronomy Tourism in Community Development and Destination Promotion

Introduction

Food and tourism are vital to the contemporary economy, with food representing a significant element of global heritage (Diaconescu et al., 2016). Tourists typically allocate a significant portion of their budget to food, making it a crucial aspect of their in-destination experience. Gastronomic tourists are primarily intrigued by genuinely authentic dishes, particularly those with local and regional origins (Kalenjuk et al., 2015). Gastronomy tourism is when travellers are motivated by local food and beverages, and it's closely tied to a destination's identity, culture, and heritage, with an increasing focus on food events, popular restaurants, and catering to various preferences (Som et al., 2019). Gastronomy is rooted in Greek words meaning “stomach knowledge” which is these days may fine synonymous to various other terms like food tourism, cuisine tourism, culinary tourism, gastronomy tourism, and taste tourism describe travel for food experiences (Kyriakaki et al., 2016). It reflects the culture and history and is important aspects of tourism destinations (Jiménez Beltrán et al., 2016).

Gastronomy tourism is a type of tourism that highlights the culinary aspects of a region, offering a diverse experience beyond just dishes (Sukenti, 2014). It offers diverse opportunities for tourist destinations and provides immersive cultural experiences, contributing to memorable tourism experiences, making cultural heritage accessible to visitors and enhancing branding and differentiation of the destinations (Kokkranikal & Carabelli, 2021). It is a growing tourist attraction and this intersection of food and tourism fosters local economic and cultural development, preserves traditions, creates distinctive tourism experiences.

Gastronomy tourism products also contribute to the experience of tourists (Jalis, 2015). Local food plays a significant role in travellers’ experiences, attracting both food enthusiasts and casual tourists, contributing to the overall appeal of a destination (Björk & Kauppinen-Räisänen, 2014). Gastronomic diversity, with its cultural significance, attracts tourists by offering new taste experiences and opportunities for culinary exploration in different regions (Sarıoğlan, 2015). The niche market of gastronomic tourism has been growing steadily, with new regions continually joining the list of gastronomy destinations (Manola & Koufadakis, 2020). It is gaining prominence as a means to promote and enhance tourist destinations, with travellers increasingly valuing opportunities to explore local gastronomic culture during their journeys (Cordova-Buiza et al., 2021). In the realm of gastronomy tourism, there is a growing emphasis on various activities such as gastronomic tours, culinary museums, food festivals, tourism fairs, culinary entertainment, cooking classes, conferences, as well as literature like books and booklets. These activities serve as valuable means to showcase the wealth of cultural heritage. Historical works inspire contemporary culinary creativity, and there's a growing emphasis on events and festivals celebrating local heritage and gastronomy (Gačnik, 2012).

The rich and diverse cuisine of the destination, renowned for its healthy dishes, adds to the region's potential for success in this growing tourism sector. Food related tourism products enhance the positive outlook of tourists towards destinations (Hsu et al., 2022). Gastronomy tourism is increasingly becoming popular and even the lesser known tourist destinations are realising the economic potential of promoting their local cuisine to attract tourists (Sorcaru, 2019). Gastro-tourism encompasses diverse sectors, fostering local businesses, employment, culture, and environmental preservation which also attracts investments, boosts tourism, and especially benefits rural and remote areas (Nesterchuk et al., 2021).

Gastronomy has become increasingly researched on area within the domain of tourism which is influencing policies and strategies at various levels (De Jong et al., 2018). Various research has been conducted on different aspects of gastronomy like -