Barriers to the Development of Tourism Product Based on Authentic Gastronomy in Rural Areas

Jelena Đurkin Badurina – University of Rijeka, Faculty of Tourism and Hospitality Management, Primorska 42, p.b. 97, 51410 Opatija, Croatia

Manuela Klapan – University of Rijeka, Faculty of Tourism and Hospitality Management, Primorska 42, p.b. 97, 51410 Opatija, Croatia

Abstract: Food tourism in rural areas can be considered a sustainable source of benefits for the local community, but only if it is developed in line with the potentials, interests and capacities of respective host community. Authentic gastronomy of rural areas is considered highly desirable by tour­ism demand, but there are some barriers to its development that need to be taken into account. This paper is conceptually examining the main chal­lenges of establishing efficient local food networks in rural areas, for the purpose of the development of authentic gastronomy tourism offer. Barri­ers, identified from the analysis of scientific literature, are elaborated and discussed within the framework of rural areas. Findings, apart from gener­al challenges of tourism development in rural areas, specially emphasise the importance of careful alignment of interests and expectations of all direct and indirect stakeholders in the process of development of authentic gas­tronomy in rural areas.

8th International Scientific ERAZ Conference – ERAZ 2022 – Conference Proceedings: KNOWLEDGE BASED SUSTAINABLE DEVELOPMENT, Online-Virtual (Prague, Czech Republic), May 26, 2022

ERAZ Conference Proceedings published by: Association of Economists and Managers of the Balkans – Belgrade, Serbia

ERAZ conference partners: Faculty of Economics and Business, Mediterranean University, Montenegro; University of National and World Economy – Sofia, Bulgaria; Faculty of Commercial and Business Studies – Celje, Slovenia; AMBIS University, Prague – Czech Republic; Faculty of Applied Management, Economics and Finance – Belgrade, Serbia

ERAZ Conference 2022 Conference Proceedings: ISBN 978-86-80194-60-8, ISSN 2683-5568, DOI: https://doi.org/10.31410/ERAZ.2022

Creative Commons Non Commercial CC BY-NC: This article is distributed under the terms of the Creative Commons Attribution-Non-Commercial 4.0 License (https://creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission. 

Sugested citation

Đurkin Badurina, J., & Klapan, M. (2022). Barriers to the Development of Tourism Product Based on Authentic Gastronomy in Rural Areas. In V. Bevanda (Ed.), ERAZ Conference – Knowlegde Based Sustainable Development: Vol 8. Conference Proceedings (pp. 235-239). Association of Economists and Managers of the Balkans. https://doi.org/10.31410/ERAZ.2022.235

References

Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: a source for destination attraction. In­ternational Journal of Contemporary Hospitality Management, 28(1), 177–194.

Boesen, M., Sundbo, S., & Sundbo, J. (2017). Local food and tourism: an entrepreneurial net­work approach, Scandinavian Journal of Hospitality and Tourism, 17:1, 76-91. https://doi.org/10.1080/15022250.2016.1218629  

Bonow, M., Rytkönen, P. (2012). Gastronomy and tourism as a regional development tool- the case of Jämtland. Advances in Food, Hospitality and Tourism, 2(1), 2-10

Dougherty, M., Brown, L. & Green, G. (2013). The Social Architecture of Local Food Tourism: Challenges and Opportunities for Community Economic Development. Journal of Rural Social Sciences, 28(2): Article 1.

Everett, S., Aitchison, C. (2008). The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England. Journal of Sustainable Tourism, 16 (2), 150-167

François, K. T., Massow, M. V., & Joppe, M. (2017). Strengthening farmers–hotel supply chain relationships: A service management approach. Tourism Planning & Development, 14:2, 198-219. https://doi.org/10.1080/21568316.2016.1204359

Hjalager, A. M., & Johansen, P.H. (2013). Food tourism in protected areas – sustainability for producers, the environment and tourism? Journal of Sustainable Tourism, 21(3), 417–433.

Jørstad, M., Ljunggren, E. & Roaldsen, I. (2020). Local Food in Tourism: A Systematic Litera­ture Review. Journal of Gastronomy and Tourism, 4(2), 97-111.

Kalenjuk, B., Tešanović, D., Snježana Gagić, S., Erdeji, I. and Banjac, M. (2015). Offer of au­thentic food as a condition for gastronomic tourism development, The European Journal of Applied economics, 12(2), 27-34

Kastenholz, E., Carneiro, M.J., & Marques, C. (2012). Marketing the rural tourism experience. In R.H. Tsiotsou, & R.E. Goldsmith (Eds.), Strategic marketing in tourism services (pp. 247–264). Bingley: Emerald.

Kumer, P., Pipan, P., Šmid Hribar, M., Razpotnik Visković, N. (2019). The role of actors’ coop­eration, local anchoring and innovation in creating culinary tourism experiences in the ru­ral Slovenian Mediterranean. Geografski vestnik 91(2), 9–38.

Madaleno, A., Eusébio, C., & Varum, C. (2018). Purchase of local food products during trips by international visitors. International Journal of Tourism Research, 20(1), 115–125. https://doi.org/10.1002/jtr.2167  

Okumus, B., Koseoglu, M. A. & Ma, F. (2018). Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73, 64-74.

Rahman, M.S., Zaman, M.H., Hassan, H. & Wei, C.C. (2018). Tourist’s preferences in selection of local food: perception and behavior embedded model. Tourism Review, 73(1), 111-132. https://doi.org/10.1108/TR-04-2017-0079 

Santos, J. A. C., Santos, M. C., Pereira, L. N., Richards, G. & Caiado, L. (2020). Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach. In­ternational Journal of Contemporary Hospitality Management, 32 (11), 3501-3521.

Sidali, K. L., Kastenholz, E. & Bianchi, R. (2013). Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural de­velopment strategy. Journal of Sustainable Tourism, http://dx.doi.org/10.1080/09669582.2013.836210  

Sims, R. (2010). Putting place on the menu: The negotiation of locality in UK food tourism, from production to consumption. Journal of Rural Studies, 26(2), 105–115. https://doi.org/10.1016/j.jrurstud.2009.09.003 

Stalmirska, A. (2021). Local Food in Tourism Destination Development: The Supply-Side Per­spectives, Tourism Planning & Development, DOI: 10.1080/21568316.2021.1928739 

Veeck, G., Che, D., & Veeck, A. (2006). America’s changing farmscape: A study of agricultur­al tourism in Michigan. Professional Geographer, 58(3), 235–248.

Yi-Chin L, T.E. Pearson and Liping A. Cai (2011). Food as a form of Destination Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality Research Vol. 11(1), 30–48.