DU Wiki > Ă„mnen - Subjects > Tourism studies > KG3012 > Seminar 2 Geography of the heritage > Group 1 > Food heritagisation
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Food has always been the basic necessity of human kind and consists of different aspects like dining experience, receipts and different ingredients. Heritage has been able to transform food into a product that reflects the national identity or regional specialties. Going back to the dining experience it can be seen as a motive to travel to a destinations such as China or Mexico to experience certain authentic gastronomy (Dallen and Amos, 2013). These kind of tourism products are for everyone and can enhance the tourist experience and give value to a destination (Bessiere, 2013). The gastronomic heritage of a region comes from the history and is transferred through memories and stories. The heritage and traditions even inside a region can however differ from one family to another (Bessiere, 2013).
The role of food heritagisation is to spread the word about gastronomic heritage of a destination or even the whole country. This can be done through promoting traditional culinary practices and adding value to already existing tourism products. However the local community has to be involved in the creation of gastronomy as a product and claim proud ownership of their traditional foods (Bessiere, 2013). The gastronomy of a certain region is a mix of intangible and tangible factors such as smell and taste but also the ingredients can be unique and only found in that specific area. The food heritagisation can be said to be a mixture of food heritage and promotion since it is used often in the marketing of a destination. Also people who live out of their home country have been said to keep their connection to their countries via food (Dallen and Amos, 2013).
BESSIERE, J. (2013) ‘Heritagisation’, a challenge for tourism promotion and regional development: an example of food heritage. Journal of Heritage Tourism. Vol. 8, No. 4, pp. 275–291.
DALLEN, J.T. and AMOS, S.R. (2013) Understanding heritage cuisines and tourism: identity, image, authenticity, and change. Journal of Heritage Tourism. Vol. 8, Nos. 2–3, pp. 99–104.
Written by Marianne Mokkala
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