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Culinary Tourism as a Tool for Regional Re-equilibrium

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  • Armando Montanari
  • Barbara Staniscia

Abstract

This paper is the result of research undertaken into the relationship between quality agriculture and wine-and-food tourism on the Apennines of central and southern Italy. Food is not merely a source of nourishment: depending on production methods, food can also become a cultural reference point, an element of regional development and a tourist resource. This occurs with “local” food, representing a model of production and consumption which suggests a strong link with the region in which the food is produced. In the marginal mountainous regions of central Italy, there is an important productive segment involving motivated and innovative entrepreneurs, regardless of the public sector that is not always up to the situation. Tourism linked to quality agriculture has not only proved to be an economic lever but a form of protection of a territory that is fragile and at risk; it is a sort of contemporary sustainable development. The process is at the initial phases and in need of public support according to a bottom-up approach.

Suggested Citation

  • Armando Montanari & Barbara Staniscia, 2009. "Culinary Tourism as a Tool for Regional Re-equilibrium," European Planning Studies, Taylor & Francis Journals, vol. 17(10), pages 1463-1483, January.
    • Handle: RePEc:taf:eurpls:v:17:y:2009:i:10:p:1463-1483
    DOI: 10.1080/09654310903141656
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    Cited by:

    1. Dragan Vukolić & Tamara Gajić & Marko D. Petrović & Jovan Bugarčić & Ana Spasojević & Sonja Veljović & Nikola Vuksanović & Marina Bugarčić & Miloš Zrnić & Snežana Knežević & Sandra R. Rakić & Bojana D, 2023. "Development of the Concept of Sustainable Agro-Tourism Destinations—Exploring the Motivations of Serbian Gastro-Tourists," Sustainability, MDPI, vol. 15(3), pages 1-16, February.
    2. Bahram Zikirya & Chunshan Zhou, 2023. "Spatial Distribution and Influencing Factors of High-Level Tourist Attractions in China: A Case Study of 9296 A-Level Tourist Attractions," Sustainability, MDPI, vol. 15(19), pages 1-18, September.
    3. Serkan POLAT & Semra AKTAŞ-POLAT, 2020. "Gastronomi Turizmi Aracılığıyla Yerel Mutfağın Dönüşümü," Sosyoekonomi Journal, Sosyoekonomi Society.
    4. Ohe, Yasuo & Kurihara, Shinichi, 2013. "Evaluating the complementary relationship between local brand farm products and rural tourism: Evidence from Japan," Tourism Management, Elsevier, vol. 35(C), pages 278-283.
    5. Magdalena Florek & Jakub Gazda, 2021. "Traditional Food Products—Between Place Marketing, Economic Importance and Sustainable Development," Sustainability, MDPI, vol. 13(3), pages 1-14, January.
    6. Virgil Nicula & Roxana Elena Pop?a, 2018. "Involvement of Rural Tourism Operators in the Project “Sibiu European Gastronomic Region”," The AMFITEATRU ECONOMIC journal, Academy of Economic Studies - Bucharest, Romania, vol. 20(S12), pages 951-951, November.
    7. Tom¨¢s L¨®pez-Guzm¨¢n & Sandra S¨¢nchez-Ca?izares, 2012. "Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain," Review of Economics & Finance, Better Advances Press, Canada, vol. 2, pages 63-72, February.
    8. Rodica-Manuela Gogonea & Adrian Aurel Baltălungă & Adrian Nedelcu & Daniela Dumitrescu, 2017. "Tourism Pressure at the Regional Level in the Context of Sustainable Development in Romania," Sustainability, MDPI, vol. 9(5), pages 1-24, April.
    9. María G. Lira & Iain J. Davidson-Hunt & James P. Robson, 2022. "Artisanal Products and Land-Use Land-Cover Change in Indigenous Communities: The Case of Mezcal Production in Oaxaca, Mexico," Land, MDPI, vol. 11(3), pages 1-18, March.
    10. 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.
    11. Stefano Poponi & Gabriella Arcese & Enrico Maria Mosconi & Francesco Pacchera & Olimpia Martucci & Grazia Chiara Elmo, 2021. "Multi-Actor Governance for a Circular Economy in the Agri-Food Sector: Bio-Districts," Sustainability, MDPI, vol. 13(9), pages 1-21, April.

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