Search results for "Food tourism"
showing 4 items of 4 documents
Street food in Palermo: Traditions and market perspectives
2022
Street food protects and promotes the history and tradition of a place. The origin of street foods largely relies on the cultural and natural landscapes that surround the environments where they are prepared and sold. Street food illustrates a culinary heritage that is embedded in the ways of life of people, both residents and visitors. Drawing on a qualitative study, the researchers conducted ten interviews with street food vendors in the city of Palermo (Sicily, Italy) in order to understand this growing phenomenon in urban environments of the Mediterranean, where the street food also brings the customers to ancient times. Results show the strategy of the entrepreneurs as street food vend…
Culinary Tourism. A New Trend on the Tourism Market
2017
Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues the acquisition of products and services to meet their needs, but also looks forward to new experiences that are a delight for the senses. Against this background, the present paper aims to highlight so…
THE DEVELOPMENT AND FINANCIAL SUSTAINABILITY OF A TOURIST NETWORK FOR A COASTAL REGION
2016
This study springs from a reflection on the concept of the Slow Network as a tool to strengthen the connection between a territory and its inhabitants, through the rediscovery of the agro-environmental, landscape, historical, artistic, and cultural value of each territory. Creating a slow network means utilising slow mean of mobility thus creating a "greenway" to give life to an ecomuseum and to cultural tourism in an eco-sustainable manner. The resources of an area are enhanced by creating a synergy between them, the tourism industry, and the local economy, which is dedicated to the promotion of an integrated tourism that involves rural areas, natural areas, eno gastronomic tours, and them…
Il valore delle differenze. Tipicità e terroir nella cultura alimentare
2021
DOP, IGP, tipico, tradizionale, a chilometro zero, terroir, identità: negli ultimi decenni il cibo è entrato prepotentemente nelle nostre vite come fenomeno geografico e sociale, ancor prima che alimentare. Questo lavoro propone un’analisi semiotica del fenomeno attraverso quattro casi emblematici di costruzione della tipicità alimentare: quello del sistema dei marchi di qualità europei DOP, IGP e STG e del problema dell’origine; quello di un relais in Sicilia dove l’esperienza di permanenza è incentrata sull’apprendimento della cucina tradizionale; quello del linguaggio dei ristoranti “stellati” e della loro evoluzione – ormai d’obbligo – in templi dell’alta cucina locale; quello relativo …