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1. Typologies of food tourism 2. Reconceptualising food tourism

Image, experience and consumption A typology of food tourism strategies as means to renew destination development paths. 1. Typologies of food tourism 2. Reconceptualising food tourism 3. Food tourism : Strategies and development paths. REVIEWING FOOD TOURISM STRATEGIES.

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1. Typologies of food tourism 2. Reconceptualising food tourism

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  1. Image, experience and consumptionA typology of food tourism strategiesas means to renew destination development paths 1. Typologies of food tourism 2. Reconceptualising food tourism 3. Food tourism: Strategies and developmentpaths

  2. REVIEWING FOOD TOURISM STRATEGIES Tempting development prospects • food increase attraction/brand of destination (Richards 2002, Presenza & Del Chiappa 2013) • boost local food production, rural diversification (Hjalager 2002, Hall et al. 2003, Everett & Slocum 2013) • cultural sustainability, heritage and regional identity (Long 2004, Sims 2009, Telfer & Hashimoto 2013) • environmental sustainability (Hall & Gössling 2013) Aims and methods • Bringing together • review of literature on food tourism • inspiration from institutionalist policy analysis and evolutionary economic geography • In order to • propose typogy of foodtourismstrategies • interpretstrategies from perspective of pathcreation/plasticity

  3. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, …..) • different food qualities in focus (ex: Richards 2002, Long 2004, ….)

  4. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?)) • different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) • Production • Supply chainstructures(ex: Hall et al. 2003, Bessiere 2013 (?)) • Different types of value added (Hjalager 2002): • Volume, quality, services, knowledge

  5. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?)) • different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) • Production • Supply chainstructures(ex: Hall et al. 2003, …. (?)) • Different types of value added (Hjalager 2002): • Volume, quality, services, knowledge • Resources • Facilities, activities, events, organisations (ex: Ignatov & Smith 2008, Smith & Xiao 2008, Everett & Slocum 2013)

  6. Food tourism typologiesACTORS, RESOURCES, GOVERNANCE? • Consumption • more/less important (ex: Hall et al. 2003, Boyne et al. 2003, ….. (?)) • different food qualities in focus (ex: Richards 2002, Long 2004, …. (?)) • Production • Supply chainstructures(ex: Hall et al. 2003, …. (?)) • Different types of value added (Hjalager 2002): • Volume, quality, services, knowledge • Resources • Facilities, activities, events, organisations (ex: Ignatov & Smith 2008, Smith & Xiao 2008, Everett & Slocum 2013) • Governance • Cross-sectoral integration (Bessiere 2013): • Absent (linked with industrial gastro-tourism) • Emerging (linked with artisanal gastro-tourism) • Established (linked with entrepreneurial gastro-tourism)

  7. ReconceptualisingFOOD TOURISM STRATEGIES • Conceptualising regional development strategies (Halkier 2006) • Strategies as a combination of aims, targets and instruments • Qualitative versus quantative change • Targets by sector/size/market • (Instruments as change-oriented use of public resources)

  8. Food tourism strategiesEVOLUTIONARY PERSPECTIVES • Importance of regional/destination context • Modification of existingdevelopmentpath (plasticity) • Creation of new developmentpath • Distinctionbetween more/lesscombinatorialstrategies • Choice and implication of strategiesdepending on • Actorconfigurations, private and public • Food tourismresources • Future research • Explore links betweenstrategies, resources and pathsthroughcomparative studies (extendedliteraturereview, fieldwork) • Developcomprehensiveanalyticalframeworkaccounting for strategies and practices from evolutionaryperspective

  9. Reconceptualising food tourism:PRACTICES

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