slow food, eat good

8/13/2019 Slow Food, Eat Good

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Culinary Tourism and RegionalDevelopment: From Slow Food

to Slow Tourism?

Address correspondence to Professor C. Michael Hall, Department of Tourism,University of Otago, PO Box 56, Dunedin, New Zealand. Tel: +64-3-479-8520,

Fax: +64-3-479-9034; E-mail: [email protected]
mailto:[email protected]:[email protected]


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C. Michael HallC. Michael Hall is Professor and Head of the Department of Tourism

at the University of Otago; Docent, Department of Geography,University of Oulu, Finland and a Visiting Professor, School ofService Management, Lind University Helsingborg, Sweden.

Coeditor of Current Issues in Tourism he has publishedwidely on tourism, mobility, governance and environmentalhistory with a special interest in the consumption and

production of food and wine, particularly heirloom plantand animal varieties and local foods, and their relevance forrural and peripheral regional development.


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Culinary tourism, also referred to as gastronomicor wine and food tourism,

Culinary tourism, also referred to as gastronomic or wine and food tourism, isa niche area of tourism studies that has grown rapidly in recent years in termsof tourism research and education.

What is perhaps most surprising with the substantial number of theses, books

and articles that have now been produced in the area is not so much theamount that has been produced but that, given the centrality of food as a partof the tourism experience, it has taken so long to emerge as an area ofscholarship.

Undoubtedly several reasons lie behind the development of academic interestin culinary tourism including the development of studies of various dimensionsof everyday and popular culture .

However, also of great significance is recognition of the role of tourism as aresponse to economic restructuring in rural areas and as a means of regionaldevelopment.


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Slow food and Slow Tpourism....Any difference?

If Slow Food can develop as a movement then why not'Slow Tourism?'On the surface this may look extremely attractive: stay in a

place longer and get to know the area much more

thoroughly as a visitor that deliberately seeks to buy localthereby ensuring that money stays within the destinationeconomy longer.However, the Slow Food movement is also concernedwith the distance that f ood takes to tr avel in many casesfrom producers to consumers when such f oods could alsohave been produced locally. In these cases it may be

ethically appropriate to both produce and purchase local.


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The growth in culinary tourism clearly has the potential tocontribute towards regional development.

But the assessment of its benefits and costs are greatlydetermined by place and location and by the factors that are usedto measure development success. The contributions to this specialissue primarily highlight themes and issues that emerge at the

destination scale, with respect to longer-term purchase and biosecurity issues.

The challenge for future research on tourism and regionaldevelopment relationships is therefore to look at the potentialimplications of culinary tourism and other forms of tourismat different temporal and spatial scales in order to betterassess the effects of tourism not only for the destination butalso for the route along which tourists travel and thegenerating regions they come from.


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BIBLIOGRAFIE1. Bell, D., & Valentine, G. (1997). Consuming geographies: We are where we eat.

London: Routledge.2. Bessire, J. (1998). Local development and heritage: Traditional food and cuisine as

tourist attraction in rural Areas. Sociologia Ruralis, 35(1), 21-33.3. Gossling, S., & Hall, C.M. (eds) (2006) Tourism and global environmental change,

Routledge, London.4. Hall, C.M. (2003). Biosecurity and wine tourism: Is a vineyard a farm? Journal of

Wine Research, 14(2-3), 121-126.5. Hall, C.M. (2005). Tourism: Rethinking the social science of mobility, Harlow:

Prentice-Hall.6. Hall, C.M., & Mitchell, R. (2000). Wine tourism in the Mediterranean: A tool for

restructuring and development. ThunderbirdInternational Business Review, 42(4),445465.

7. Hall, C.M., & Mitchell, R. (2005a). Food tourism. In M. Novelli (Ed.), NicheTourism: Contemporary issues, trends and cases (pp.73-88). Oxford: ButterworthHeinemann. Hall, C.M., & Mitchell, R. (2005b). Gastronomy, food and winetourism. In D. Buhalis & C. Costa (Eds), Tourism business frontiers: Consumers,

products and industry (pp.137147). Oxford: Butterworth-Heinemann.8. Hall, C.M., Mitchell, R., & Sharples, E. (2003). Consuming places: the role of food,

wine and tourism in regional development. In C.M. Hall, E. Sharples, R. Mitchell,B.Cambourne, & N. Macionis (Eds), Food tourism around the world: Development, management and markets (pp.25-59), Oxford: Butterworth-Heinemann.


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9. Hall, C. M., Sharples, E., Mitchell, R., Cambourne, B., & Macionis, N. (Eds.) (2003). Food tourism around the world: Development,management and markets, Oxford: Butterworth-Heinemann.

10. Hjalager, A. M., & Richards, G. (Eds.) (2002). Tourism and gastronomy. London: Routledge.

11. Mitchell, R., & Hall, C. M. (2003). Seasonality in New Zealandwinery visitation: An issue of demand and supply. Journal of Traveland Tourism Marketing, 14(3/4), 155-73. Mitchell, R., & Hall, C.M.(2004). The post-visit consumer behaviour of New Zealand wineryvisitors. Journal of Wine Research, 15(1), 39-49.

12. Moran, W. (1993). Rural space as intellectual property. PoliticalGeography, 12(3), 263277.Policy Commission on the Future of Farming and Food (2002).

Farming & food - A sustainable future. London: Policy Commissionon the Future of Farming and Food.

13. Telfer, D. J. (2002). Tourism and regional development issues. In R.Sharpley & D. Telfer (Eds), Tourism and Development; Conceptsand Issues (pp. 112-148). Clevedon: Channel View Publications.

14. The Countryside Agency (2001). Eat the view - Promoting sustainable, local products. Cheltenham: The Countryside Agency.

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