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What makes a gastronomic destination attractive? Evidence from the Israeli Negev

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  • Hillel, David
  • Belhassen, Yaniv
  • Shani, Amir

Abstract

This paper analyzes the gastronomic discourse surrounding the Israeli Negev and examines why gastronomy is far from being an attractive pull factor in this region. The study incorporates examples which illustrate its theoretical proposition regarding the need to substantiate authenticity by offering gastronomic products and experiences that faithfully communicate an intimate link between food, place and the local community. The analysis suggests that the failure of residents to present convincing gastronomic evidence of their sense of community and territorial attachment poses a barrier to the emergence of a gastronomically attractive food image of the region. This case can provide planners with a better understanding of the conditions required for the promotion of an appealing gastronomic image and regional developers with a deeper understanding of how to harness gastronomy for the purpose of tourism development.

Suggested Citation

  • Hillel, David & Belhassen, Yaniv & Shani, Amir, 2013. "What makes a gastronomic destination attractive? Evidence from the Israeli Negev," Tourism Management, Elsevier, vol. 36(C), pages 200-209.
    • Handle: RePEc:eee:touman:v:36:y:2013:i:c:p:200-209
    DOI: 10.1016/j.tourman.2012.12.006
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    Cited by:

    1. Helena A. Williams & Robert L. Williams, Jr. & Maktoba Omar, 2014. "Experiencing-the-Experience: An Examination of the Significance of Infrastructure, Co-creation and Co-branding within the Transnational Gastronomic Tourism Industry," Transnational Marketing Journal, Oxbridge Publishing House, UK, vol. 2(1), pages 21-37, May.
    2. Gema Gómez-Casero & Juan Choque Tito & Miguel Jesús Medina-Viruel & Javier Jiménezz Beltrán, 2020. "Motivación Y Valoración De Atributos En El Gastroturismo De Oruro (Bolivia)," Revista de Estudios Regionales, Universidades Públicas de Andalucía, vol. 0(y), pages 123-143.
    3. Gianpaolo Basile & Aurora Cavallo, 2020. "Rural Identity, Authenticity, and Sustainability in Italian Inner Areas," Sustainability, MDPI, vol. 12(3), pages 1-22, February.
    4. Bernardo, Edgar & Agapito, Dora & Guerreiro, Manuela, 2021. "Destination foodscape – a holistic conceptual framework," Journal of Tourism, Sustainability and Well-being, Cinturs - Research Centre for Tourism, Sustainability and Well-being, University of Algarve, vol. 9(4), pages 326-342.
    5. Christian Rainero & Giuseppe Modarelli, 2020. "The Attractive Power of Rural Destinations and a Synergistic Community Cooperative Approach: A “Tourismability” Case," Sustainability, MDPI, vol. 12(17), pages 1-41, September.
    6. Rickly, Jillian M., 2022. "A review of authenticity research in tourism: Launching the Annals of Tourism Research Curated Collection on authenticity," Annals of Tourism Research, Elsevier, vol. 92(C).
    7. Čaušević Amra & Fusté-Forné Francesc, 2022. "Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 12(1), pages 61-77, December.
    8. Chiara Rinaldi, 2017. "Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches," Sustainability, MDPI, vol. 9(10), pages 1-25, September.
    9. José Antonio Folgado-Fernández & Elide Di-Clemente & José Manuel Hernández-Mogollón, 2019. "Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)," Sustainability, MDPI, vol. 11(10), pages 1-14, May.
    10. Diana C. Pérez-Bustamante Yábar & Juan José García-Machado, 2025. "Competences that affect the gastronomic entrepreneur for a proper business management," International Entrepreneurship and Management Journal, Springer, vol. 21(1), pages 1-34, December.

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