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Developing a Tourism Destination Through Gastronomy Branding

In: Strategic Innovative Marketing and Tourism

Author

Listed:
  • Maria Vrasida

    (Independent Tourism Consultant)

  • Magda Peistikou
  • Natasa Iliopoulou

Abstract

This study investigated in depth the growth of interest in branding a destination through gastronomy, and more specifically the interaction among culture, tourism, and food industry. Food appears as a part of the destination marketing mix, as it helps providing a full experience of one destination; it literally allows tourists taste the destination through the local food culture. Food appears as an essential element of every travel experience. It is the “what we eat, how we eat it, and why we eat it” scheme that contributes in travelers’ pleasure while visiting new places. In recent years, gastronomy has become one of the main sources of attraction in the tourist destinations. That is the reason why new and older fine dining restaurants, Michelin starred ones as well, have developed a certain approach towards tourists, especially in Northern and Western Europe. Restaurants provide fine dining experience, sometimes in more casual locations, as part of local culture and tourist attraction creating a destination positioning in market of tourism.

Suggested Citation

  • Maria Vrasida & Magda Peistikou & Natasa Iliopoulou, 2020. "Developing a Tourism Destination Through Gastronomy Branding," Springer Proceedings in Business and Economics, in: Androniki Kavoura & Efstathios Kefallonitis & Prokopios Theodoridis (ed.), Strategic Innovative Marketing and Tourism, pages 1083-1088, Springer.
    • Handle: RePEc:spr:prbchp:978-3-030-36126-6_120
    DOI: 10.1007/978-3-030-36126-6_120
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    Cited by:

    1. Francesc Fusté-Forné & Nela Filimon, 2021. "Using Social Media to Preserve Consumers’ Awareness on Food Identity in Times of Crisis: The Case of Bakeries," IJERPH, MDPI, vol. 18(12), pages 1-20, June.

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