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However, the creation of such regions is difficult as a political project. com/ A typology of gastronomy tourism 35 References Beck, Ulrick (2000) What is Globalization? Oxford: Polity Press. ) Boosting Innovation: The cluster approach, Paris: OECD, pp. 381–412. Brown, Graham (1992) ‘Tourism and symbolic consumption’, in Peter Johnson and Barry Thomas (eds) Choice and Demand in Tourism, London: Mansell, pp. 57–72. Bushby, Graham and Rendle, Samantha (2000) ‘The transition from tourism on farms to farm tourism’, Tourism Management, 21(6): 635–642.

Avoiding embarrassment may well explain the propensity of many tourists to stick to safe and familiar foods on holiday. From motivations to experiences This brief review of the relationship between tourism motivations and gastronomy has indicated the many areas in which tourism and gastronomic motivators intersect. As recent studies of tourism motivation have shown, however, the relationship between individual motivations and the decision to visit a particular destination and undertake specific activities is extremely complex.

164–180. Zukin, S. (1995) The Cultures of Cities, Oxford: Blackwell. 2 A typology of gastronomy tourism Anne-Mette Hjalager Some basic assumptions This chapter attempts to provide a cross-analysis of gastronomy tourism from an economic point of view, linking to the theories, evidence and examples in the other chapters. The aim is to develop a general typology of the extent and nature of value added in a value chain which can then be applied to the description and analysis of tourism and gastronomy worldwide.

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