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Call for Papers: Tourism and Gastronomy

F. Xavier Medina, María del Pilar Leal Londoño and José A. Vázquez-Medina

The conceptualization of gastronomy has undergone a major change over the last three decades in the field of the social sciences. Some authors suggested that gastronomy must be considered as the study of the relationship between culture and food in contemporary world (Bessière, 1998; Scarpato, 2002; Poulain, 2011). These approaches set the basis to explore from a wider perspective on how social actors and communities implied in gastronomy articulate their social life around this activity. Thus, various influential discourses at the international level have shaped the conceptualization of gastronomy thereby affecting the types of activity that give it legitimacy. Furthermore, gastronomy and food in general, have always had a significant presence in tourism, given that it accounts for one third of tourist economic spending (Mitchell & Sharples, 2003; Quan & Wang, 2004; Mak, Lumbers & Eves, 2012, WTO, 2012). Gastronomic tourism appears to be a growing sector within the overall tourism market (Antonioli Corigliano, 2002). Food, therefore, is not only important because is a central element of the tourist’s experience, but also because it has established itself as an important source of the economy, but also of the identity of postmodern societies (Bessiere, 1998; Bessière, Poulain & Tibère, 2013; Hall and Sharples, 2003; Everett and Aitchison, 2008).

Indeed, there is a growing interest in the social analysis of the relation between tourism and gastronomy. Nowadays, a big part of the scholar literature about gastronomy and tourism have been focused on its role as an economic driver and as a marketing element (Telfer and Wall, 2000; Kneafsey et al. 2001; Du Rand et al, 2003; Okumus et al 2007; Beer, 2008; Gyimóthy and Mykletun, 2009; Lin et al, 2011); as an element within the wine tourism (Charters and Ali- Knigth, 2002; Hall and Sharples, 2003; Hedke, 2003) or have been focused on the touristic experience linked to this activity (Hall and Sharples, 2003; Kivela and Crotts, 2009; Sims, 2010; Chang et al, 2010; Medina, Serrano and Tresserras, 2011; Sánchez-Cañizares and López-Gúzman, 2012). However, the publications since the last decade (Hjalaguer and Richards, 2002; Boniface, 2003; Long, 2003, Tresserras and Medina, 2007, Gyimóthy and Mykletun, 2009, Mak et al., 2012) and a selection of papers (Bessière, 1998; Hall and Mitchell, 2001; Mitchell and Sharples, 2003; Cohen and Avieli, 2004; Quan and Wang, 2004; Bertella, 2011; Mak et al. 2012; Mkono et al, 2013) mark a new trend in the study of the tourism phenomenon. These reflect the growing need to transcend traditional disciplinary approaches to interdisciplinary studies linking anthropological, psychological and ethnological perspectives.

There is a need for a broad and a contemporary comprehension about this phenomenon. But it is also important a reconceptualization given the dynamic cultural and economic transformation of gastronomy for tourism purposes in much of the world today, restructuring the sense of community, power relations and the commodification of culinary identities in the places where it is prominent, sometimes in a positive way, but many times in a negative one. There is a necessity for a deep discussion and new approaches that from the anthropology contributes to a wider understanding of such active phenomenon.

The goal of this proposed issue of Anthropology of food is to bring together current perspectives –mainly anthropological but also interdisciplinary – on analytical and critical approaches to tourism and gastronomy (including wine and other beverages, strongly linked to the local territories). The aim is to create a useful space for the analysis and discussion of gastronomy and tourism as a contemporary issue within the context of the social, cultural, political, geographic or socioeconomic perspectives on food, investigating and discussing topics ranging from the relationship between gastronomy and tourism to sensory experiences in the field. With this issue, , we will also seek to delve into how the social actors involved react to and face the new global orders that configure the relationship between these two activities.

To date there has been limited critical research into the character, depth and breadth of this phenomenon and the opportunities that are emerging in the context of “glocalization” where local plays an important role. This issue provides such a platform, and, in doing so, provides both theoretical and practical insights into the future of gastronomy and tourism as a contemporary social reality.

This call for papers targets theoretical, conceptual and applied paper manuscripts. Issues that may be explored in paper submissions include (but are not limited to):

  • Cultural concepts around food, tourism and identity and their relationship with the concepts of gastronomy, terroir, locality...

  • Changing relationships between territories, food and visitors

  • Social and demographic profiles of the gastronomic and wine tourists

  • Social and economic development of local territories through tourism and gastronomy from analytical and critical points of view.

  • Impact and consequences of the link between tourism and gastronomy on sustainability and local development as effects

  • Critical perspectives on emerging tourism and gastronomy: routes, itineraries and artefacts

  • Becoming a gastronomic tourist attraction: anthropological approaches on processes, negotiations, local and regional identities and the construction of a sense of place

  • Mobilizing territory: Restaurants as a tourism agents

  • Social and cultural perspectives on tourism business, gastronomy and wine (emerging markets, consumer education & communication, innovation): critical views on the social construction of new agents

  • Gastronomy as a tourist souvenir

  • Wine and wine culture and other local beverages as a tourist attraction in local places

  • Stakeholder roles and implications in the promotion of gastronomy and tourism

  • The role of Food and tourism policies for the development of this phenomenon. The role of public administration and the link with the private sector.

  • Collaborative economy, gastronomy and tourism in relation to heritage, local development and its role in the construction of a sense of place.


Articles in English and French. We also accept articles in Spanish and in Portuguese.

- Deadline for submission of proposals: title, author(s) and abstract (less than 250 words):
January 10th, 2017.

- Acceptance of articles: January 30th, 2017

- The deadline for sending articles is May 31, 2017.

Sending articles:


Guidelines for article submission:


ANTONIOLI CORIGLIANO R. 2002. The route to quality: Italian gastronomy networks in operation. In A. Hjalager & G.Richards (ed), Tourism and gastronomy (pp.+166L185). Routledge: London.

BEER S. 2008. «Authenticity and food experience: Commercial and academic perspectives». Journal of Food Service, nº 19 (3), 153–163.

BERTELLA G. 2011. «Knowledge in food tourism: The case of Lofoten and Maremma Toscana». Current issues in tourism, nº 14 (4), 355-371.

BESSIÈRE J. 1998. «Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas». Sociologia Ruralis, 38 (1), 21-34.

Bessière J., Poulain J.-P. & Tibère L. 2013. “L’alimentation au coeur du voyage. Le rôle du tourisme dans la valorisation des patrimoines alimentaires locaux”, in J.Bessière, J-P.Poulain y S.Rayssac (dir.) Tourisme et recherche. Toulouse, Éditions Espaces, Tourismes Loisir, pp. 71-82.

BONIFACE P. 2003. Tasting tourism: Travelling for food and drink. Burlington. Ashgate.

CHANG R.C., KIVELA J. & MAK A.H.N. 2010. «Food preferences of Chinese tourists». Annals of Tourism Research, nº 37 (4), 989–1011.

CHARTERS S. & ALI-KNIGHT J. 2002. «Who is the Wine tourist? ». Tourism Management. nº 23, 311-319.

COHEN E. & AVIELI N. 2004. «Food in tourism: Attraction and impediment». Annals of Tourism Research. nº 31 (4), 755-778.

DU RAND G.E. 2003. «The role of local and regional food in destination marketing: A South African situation analysis». Journal of Travel & Tourism Marketing, nº 14 (3/4), 97–112.

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.

GILL A.M. & WILLIAMS P.W. 2014. «Mindful deviation in creating a governance path towards sustainability in resort destinations». Tourism Geographies, nº 16 (4), 1–17.

GYIMÓTHY S. & MYKLETUN R.J. 2009. «Scary food: Commodifying culinary heritage as meal adventures in tourism». Journal of Vacation Marketing, 15 (3), 259–273.

HALL C.M. & SHARPLES L. 2003. Food tourism around the world. Development, management and markets. Oxford: Butterworth Heinemann.

HALL C.M. & MITCHELL R. 2001. «Wine and food tourism» in N.Douglas & R.Derrett (ed.) 2001. Special interest tourism: Context and cases. Brisbane: John Wiley. 307–329.

HALL C.M. & SHARPLES L. 2003. Food tourism around the world: Development, management and markets. Oxford. Butterworth Heinemann.

HEDKE L. 2003. Exotic appetites: Ruminations of a food adventurer. New York. Routledge.

HJALAGER A. & RICHARDS G. (ed.) 2002: Tourism and gastronomy. London. Routledge.

KIVELA J. & CROTTS J. 2009. «Understanding Travelers' experiences of Gastronomy Through Etymology and Narration». Journal of Hospitality & Tourism Research, 33 (2), 161–192.

KNEAFSEY M.R., ILBERY B. & JENKINS T. 2001. «Exploring the dimensions of culture economies in rural West Wales». Sociologia Ruralis, 41 (3), 296-310.

MAK A.H.N., LUMBERS M. & EVES A. 2012. «Globalisation and food consumption in tourism». Annals of Tourism Research, 39 (1), 171–196.

MKONO M., MARKWELL K. & WILSON E. 2013. «Applying Quan and Wang's structural model of the tourist experience: A Zimbabwean ethnography of food tourism». Tourism Management Perspectives, 5, 68-74.

MEDINA F.X., SERRANO D. & TRESSERRAS J. (ed) 2011. Turismo del vino. Análisis de casos internacionales. Barcelona, Editorial UOC.

OKUMUS B., OKUMUS F. & MCKERCHER B. 2007. «Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey». Tourism Management, 28, 253–261.

OMT 2012. Global report on Food Tourism. Madrid. OMT publicaciones.

QUAN S. y WANG, N. (2004): «Towards a structural model of the tourist experience: An illustration from food experiences in tourism». Tourism Management, 25 (3), 297-305.

POULAIN J-P. 2007. “Los patrimonios gastronómicos y sus valorizaciones turísticas”, in J. Tresserras & F.X. Medina (ed.) Patrimonio gastronómico y turismo cultural en el Mediterráneo. Barcelona, Ibertur.

POULAIN J-P. 2001. “La gastronomisation des cuisines de terroir: sociologie d’un retournement de perspective”, in Y. Pourcher & N. Adell (dir.) Transmettre, quel(s) patrimoine(s)? Autour du patrimoine culturel immatériel. Paris, Michel Houdiard pp. 239-248

SÁNCHEZ-CAÑIZARES S.M. & LÓPEZ-GÚZMAN T. 2012. «Gastronomy as a tourism resource: profile of the culinary tourist». Current issues in tourism, 15 (3), 229-245.

SCARPATO R. 2002. «Gastronomy as a Tourist Product: The Perspective of Gastronomy Studies». in Tourism and gastronomy. A. Hjalaguer & G. Richards (ed.) London. Routledge, 51-70.

Tresserras J. & Medina F. X. (ed.) Patrimonio gastronómico y turismo cultural en el Mediterráneo. Barcelona, Ibertur.

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.

TELFER D. & WALL G. 1996. «Linkages between tourism and food production». Annals of Tourism Research, 23 (3), 635–653.

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