Food in tourism - Attraction and impediment

Erik Cohen, Nir Avieli

Research output: Contribution to journalArticlepeer-review

583 Scopus citations

Abstract

The common perception of food as a mere attraction in tourism is challenged by stressing the complications and impediments experienced by tourists in the local culinary sphere in unfamiliar destinations, even when attracted to the local cuisine. Hygiene standards, health considerations, communication gaps, and the limited knowledge of tourists concerning the local cuisine are discussed, while the role of ethnic restaurants at home in preparing tourists for the food abroad is questioned. The various ways in which culinary establishments mediate between the tourists and the local cuisine are described. The authenticity of dishes in such establishments and the varieties of culinary experience are considered.

Original languageEnglish
Pages (from-to)755-778
Number of pages24
JournalAnnals of Tourism Research
Volume31
Issue number4
DOIs
StatePublished - 1 Oct 2004
Externally publishedYes

Keywords

  • Cuisine
  • Culinary establishments
  • Ethnic restaurants
  • Food

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