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Food tourism policy: Deconstructing boundaries of taste and class

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  • de Jong, Anna
  • Varley, Peter

Abstract

Recent discussions from the journal of tourism management call for more critical deconstructions of the political and economic structures that shape policy and planning. The present paper takes up this call, using a post-structualist framework to examine Scotland's food tourism landscape. Utilising Foucauldian discourse analysis to deconstruct 2,312 media sources collected through a Factiva database search, we illustrate how policy discourses privilege middle class cultural symbols through official food tourism promotion, marginalising particular foods positioned as working class. We find that this is particularly evident through the example of the deep fried mars bar; where, despite touristic desires, classed media discourses constructed it as global, bad and disgusting, and therefore an embarrassment to official tourism bodies. We conclude by discussing the broader importance of attending to the marginalising and silencing effects tourism policy exerts when the power values and interests involved in its formation are not critically appraised.

Suggested Citation

  • de Jong, Anna & Varley, Peter, 2017. "Food tourism policy: Deconstructing boundaries of taste and class," Tourism Management, Elsevier, vol. 60(C), pages 212-222.
    • Handle: RePEc:eee:touman:v:60:y:2017:i:c:p:212-222
    DOI: 10.1016/j.tourman.2016.12.009
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    References listed on IDEAS

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    1. Osman, Hanaa & Johns, Nick & Lugosi, Peter, 2014. "Commercial hospitality in destination experiences: McDonald's and tourists' consumption of space," Tourism Management, Elsevier, vol. 42(C), pages 238-247.
    2. Dredge, Dianne & Jamal, Tazim, 2015. "Progress in tourism planning and policy: A post-structural perspective on knowledge production," Tourism Management, Elsevier, vol. 51(C), pages 285-297.
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    Cited by:

    1. Agata Nicolosi & Valentina Rosa Laganà & Lorenzo Cortese & Donatella Privitera, 2018. "Using the Network and MCA on Tourist Attractions. The Case of Aeolian Islands, Italy," Sustainability, MDPI, vol. 10(11), pages 1-17, November.
    2. 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.
    3. Vladimir A. Ermolaev & Natalia N. Yashalova & Dmitry A. Ruban, 2019. "Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability," Sustainability, MDPI, vol. 11(19), pages 1-11, October.
    4. 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.
    5. Solnet, David & Robinson, Richard N.S. & Baum, Tom & Yan, Hongmin, 2022. "Tourism work, media & COVID-19: A changed narrative?," Annals of Tourism Research, Elsevier, vol. 97(C).

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