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Gastronomy is product of tourism since tourists prefer eating outside and exploring the local dishes even though their accommodations may provide them sufficient food and beverage. In order to better understand the relationship between gastronomy and tourism a study was carried out. In this study, two sites (“The Food Track Park” and “Panny’s Philip Chocolate Factory”) were visited. A number of literatures and previous researches were also reviewed in addition to visiting the sites. The study found out that gastronomy and tourism are related and that gastronomy is a product of tourism. The research also found out that due to this relationship a new form tourism known as gastronomic tourism came up.
Most tourists regardless of their accommodations providing them with food and beverages or not, prefer eating outside and exploring the local dishes belonging to the places they visit (Sormaz et al. 2016). This, according to Sormaz et al. (2016), means that the local dishes play an important role for tourists in learning local cultures. Therefore, a tourist might be willing to visit a place to experience new culture or try out local foods and different tastes belonging to the region. This means that local dish is one of the most important factors influencing tourists’ preference of visiting a place. Therefore, gastronomy (which is “art of cooking and eating good food” (Kivela & Crotts 2006, p. 354)) is a determining factor for tourists in choosing place to visit (Sormaz et al. 2016). This, according to Kivela & Crotts (2006), has led to emergence of a new form tourism known as gastronomic tourism.
As it can be seen from the above paragraph, there is a very strong link between gastronomy and tourism. It is, therefore, important to understand the importance of gastronomy as product of tourism. In order to understand this fact, a visit was made to “The Food Track Park” and “Panny’s Philip Chocolate Factory”. First, a visit was made to “The Food Track Park” where the author bought and ate burger and churros. The “The Food Track Park” is an organized event that brings together many (a variety) food trucks across Australia. These food trucks offer different types of food and drinks hence customers have an opportunity to explore the variety of food offered at the event depending on their tastes and preferences. The second visit was made to Penny’s Chocolate Factory. Panny’s Philip Chocolate Factory is a chocolate factory that produces a wide of chocolates. These chocolates can be customized to unlimited number of shapes.
The objectives of the study were as follows:
- Visiting “The Food Track Park” and “Panny’s Chocolate Factory”
- Studying the relationship between gastronomy and tourism
The linkage between Gastronomy and Tourism
Definition of terms
Before discussing the how gastronomy and tourism are interlinked it is important to understand the meaning the terms: gastronomy and gastronomic tourism. Gastronomy as earlier explained is “the art of cooking and eating a variety of foods or from a variety of sources (Kivela & Crotts 2006, p. 726). Gastronomic tourism is on other hand is the travelling in pursuit of (in search for) unique experience in drinking and eating (Kivela & Crotts, 2006). It is also known as: “gastro-tourism”, “culinary tourism”, “wine tourism”, “gastronomy tourism”, “gourmet tourism”, or “food tourism” (Sormaz et al. 2016). Other than gastronomy and gastronomic tourism another important term that is related gastronomic tourism is culinary (Culinaria in Greek). This term refers to a region’s food; dishes; and their preparation processes which result in into the region’s cuisine (Kivela & Crotts, 2006).
Tourism and gastronomy
Generally gastronomic tourism involve visiting food manufactures; restaurants; eating festivals; special places where special foods get together; observing food production and preparation techniques; eating a special food from made by famous chefs; and seeing how a particular food is being prepared (Richards, 2014).
According to Kivela & Crotts (2006), people’s sensory perceptions usually play a critical physiological and psychological role in appreciating and appraising food, and experiences at a place (a destination). Further according to the author, eating at a destination is “a pleasurable sensory experience” (Kivela & Crotts 2006, p. 355). Therefore, that pleasure factor (feel good factor) due to eating food at a destination is an attraction factor (or a pull factor) pulling (attracting) tourists to that destination (Kivela & Crotts 2006). This may mean that when choosing destinations to visit, tourist often consider how the felt at destination and what a destination had to offer them by carefully selecting a special food or restaurant that that might full fill their dining desire (Richards, 2014).
Further according to Hjalager (2002), very many tourist destinations are currently sought after by the tourists due to the gastronomic experience they had during their earlier visit. These tourist destinations, according to Kivela & Crotts (2006), are know as wine holday and/or foodie holiday destinations. Examples these destinations incllude: Restaurant and Wine Scene in Melbourne, Australia; Wine-tasting tours in Bordeaux; and Oktoberfest in Munich, Germany. In these destinations gastronomy is the main tourist attraction feature (Kivela & Crotts, 2006).
Therefore, the relationship between tourism and gastronomy may be said to be symbiotic in nature as the tourist destination provides chefs, recepies, and food, while culture associated gastronomy provides an ideal product to be consumed by the tourists (Sormaz et al. 2016).
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Types of gastronomic tourists
According to Hjalager (2003) gastronomic tourists may be classified into four main categories, namely: diversionary, recreational, experimental and existential tourists. Existential gastronomy tourist are those tourists who search for beverag, food and eating experience that enhances their knowledge. For them consumption of food and/or beverage does not only satify their anger and or thurst but it aslo help them gain in-depth knowledge about the local cuisine. These gastronomy tourists are not likely to be found in crowded food chains or popular restaurants (Hjalager 2003). These tourists will visit farms, partcipate in cooking harvesting, go finishing and so on. For them success in holiday is measured in terms of special restaurant where only local eatery is available or where a special vineyard exists.
The experimetal toursists express their lifestyle through beverage and food. These gastronomy tourists always search for smartest designer restaurants and cafes which offer chic service and serve innovative menus at a destination (Kivela & Crotts 2006). They tend to keep upto date with the current food (fashionable and trendy food); lastest recepies; and latest ingridients and growth (Kivela & Crotts 2006). These tourists actively search for new ingredients and latest ways of preparing and eating food. For them yesterday’s food fashions are quickly replaced by the current food fashion. According to these gastronomy tourists eating and drinking is part of stagging one’s personality.
According to Hjalager (2003), recreational gastronomy tourists are conservative gastronomy tourists as they, while on holiday, actively search and appreciate their home beverages and foods. These types of tourists usually cook for themselves while on holidays and they prefer self-contained accomodation such as appartments while on holidays (Kivela & Crotts 2006). These tourists bring their home ingredients with them. According to a number of studies many tourists from United Kingdom, Scandinavian countries and Australia are recreational gastronomy tourists.
Diversionary gastronomy tourists, according to Kivela & Crotts (2006) are tourists who tend to void difficults associated with everyday life such as cooking for the family and day to day shopping. For these tourists, food and beverage must be easy to get while on holiday. The food must also be available in plenty. They usually prefer searching for familiar foods. Further according to Kivela & Crotts (2006), these tourists prefer quantity to quality. For example, they prefer large meat joints, house wine, big plates of pasta, jumbo-sized desserts, and so on to haute cuisine. These tourists tend to avoid exotic food. For them, eating and drinking is a way of enjoying life, getting together with friends, and making new acquaintances.
Visitor’s gastronomic experience and tourism
It has earlier been indicated very many tourist destinations sought after by the tourists because of their past gastronomic experience (Hjalager 2002). This experience (also known as “pleasure factor” or the “feel good factor”), according to Kivela & Crotts (2006) is the attraction factor and it is a result of consuming food at destination by a tourist. Therefore, when choosing destinations to visit, tourists often consider how they felt (their experience) at a destination and what a destination had to offer them by carefully selecting a special food or restaurant that that might full fill their dining desire (Richards, 2014). Therefore, experience is a major factor when considering a place to visit as tourist.
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How the visits represent gastronomy as a product of tourism
Visit to “The Food Track Park”
Characteristics of “The Food Track Park”
In order to understand how gastronomy and tourism may be related, the author visited “The Food Track Park” which as explained earlier is an organized event that brings together a variety food trucks. These food trucks offered different types of food and drinks hence the author had an opportunity to explore the variety of food and food products present.
How the visit represent gastronomy as a product of tourism
At the “Food Track Park” the author was like an “experimental gastronomy tourist”since the they (the author) searched for the smartest food trucks (trucks that offered unique food and beverges, unique services, and so on). The authors main objective was taste new burger recepies, ingredients, and any current food. While exploring the many trucks that were present in that event, the author got intersted in one burger truck. The hamburger that was being offered in that truck had a unique package, taste and size. Just as an experimental tourist, the author was attracted to the truck where hamburger was bought. After eating the hamburger the author continued to explore for other trucks in search for any new new food. During this second search the author found anoother that was offering churros. Even though the churros that were being offered were not very unique, the mode of presentation was extremely unique when compared to other trucks.
It is also important to note that this was not the first time the author visted “The Food Track Park”; they had visited the event earlier. It was the previous experience at the park that led the author to visit it again. It can therefore be said that past experience was the pulling factor (attraction factor which is a component of gastronomic tourism) that made the author visit the park again. This visit tends to prove Hjalager (2002) opinion that very many tourist destinations are currently sought after by the tourists due to the gastronomic experience they had during their earlier visit.
Those who attended “The Food Track Park”
Just as the author there many other visitors at the park some of which were tourists but it was hard tell whether they were locals tourists or foreign tourists.
Visit to “Panny’s Phillip Island Chocolate Factory”
Characteristics of “Panny’s Phillip Island Chocolate Factory”
In addition to visiting “The Food Track Park”, the author also visited “Panny’s Phillip Island Chocolate Factory”. Just as earlier explained “Panny’s Phillip Island Chocolate Factory” chocolate factory that produces a wide of chocolates.
How the visit represent gastronomy as a product of tourism
As earlier explained gastronomic tourism involve visiting food manufactures; restaurants; eating festivals; special places where special foods get together; observing food production and preparation techniques; eating a special food from made by famous chefs; and seeing how a particular food is being prepared. Therefore, a visit to “Panny’s Phillip Island Chocolate Factory” which is a chocolate factory forms part of gastronomic tourism.
Those who visit the factory
According to the factory employees the factory is often visited by both local and international food tourists. The author was one of the local tourists.
Gastronomy and tourisms are usually interlinked since most tourists regardless of the fact that their accommodations may provide them with food and beverages, prefer eating outside and exploring the local dishes. The form tourism in which a tourist explores the local food is gastronomic tourism. Gastronomic tourism generally involves visiting food manufactures; restaurants; eating festivals; special places where special foods get together; observing food production and preparation techniques; eating a special food from made by famous chefs; and seeing how a particular food is being prepare. Generally, there are four types of gastronomic tourists, namely: diversionary, recreational, experimental and existential tourists.
- Charters, S., & Knight, J., 2002, Who is the wine tourist? Tourism Management, 23(1), 311-319.
- Hjalager, A. M., 2002, A typology of gastronomy tourism. Tourism and gastronomy, 21-35.
- Hjalager, A. M., 2003, What do tourists eat and why. Gastronomy and tourism, 54-74.
- Kivela, J., & Crotts, J., 2006, Tourism and Gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
- Richards, G., 2014, The role of gastronomy in tourism development. Tilburg University, The Netherlands: International Institute for Gastronomy, Culture, Arts and Tourism.
- Sormaz, U., Akmese, H., Gunes, E., & Aras, S., 2016, Gastronomy in Tourism. Procedia Economics and Finance, 39, 725 – 730.