July 2, 2026
Tourism and Gastronomy Traveling for the Pleasure of Tasting Food (ISTE Invoiced), VOL 14
Tourism and Gastronomy Traveling for the Pleasure of Tasting Food (ISTE Invoiced), VOL 14 | 59.33 MB
Title: Tourism and Gastronomy Traveling for the Pleasure of Tasting Food (ISTE Invoiced), VOL 14
Author: Dénali Boutain
Category: Nonfiction, Travel, Lodging & Restaurant Guides, Restaurants, Business & Finance, Industries & Professions, Hospitality, Tourism & Travel
Language: English | 306 Pages | ISBN: 9781394469550
Description:
Over the past two decades, tourism centered on taste as a cultural resource has gained prominence, attracting growing interest from public authorities and industry stakeholders at various levels.
Tourism and Gastronomy examines the dynamics at play – interregional projects, national certifications and local initiatives – based on the creation of a shared “common” taste, which is then expressed through local culinary identities. The Savoie region offers a prime example of this phenomenon: Michelin-starred chefs, through their fame, their regional roots and their promotion of a “mountain flavor”, have become unifying figures who contribute to the region’s appeal.
While gastronomy is rarely the primary reason for travel, it contributes to the promotion and recognition of a place’s cultural heritage, and more broadly to local development. This process, which depends on coordination and the strategies of the various stakeholders, can lead to the creation of true gourmet tourist destinations, as evidenced by several examples in France and around the world.
Over the past two decades, tourism centered on taste as a cultural resource has gained prominence, attracting growing interest from public authorities and industry stakeholders at various levels.
Tourism and Gastronomy examines the dynamics at play – interregional projects, national certifications and local initiatives – based on the creation of a shared “common” taste, which is then expressed through local culinary identities. The Savoie region offers a prime example of this phenomenon: Michelin-starred chefs, through their fame, their regional roots and their promotion of a “mountain flavor”, have become unifying figures who contribute to the region’s appeal.
While gastronomy is rarely the primary reason for travel, it contributes to the promotion and recognition of a place’s cultural heritage, and more broadly to local development. This process, which depends on coordination and the strategies of the various stakeholders, can lead to the creation of true gourmet tourist destinations, as evidenced by several examples in France and around the world.
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