key: cord-0935119-s0n0ma7z
authors: Pavlidis, George; Markantonatou, Stella
title: Gastronomic tourism in Greece and beyond: a thorough review
date: 2020-07-25
journal: Int J Gastron Food Sci
DOI: 10.1016/j.ijgfs.2020.100229
sha: 389c0551a4d7b37ce121d0e862302fddc276067f
doc_id: 935119
cord_uid: s0n0ma7z

It may be the case that the world is gradually becoming global (and somehow unified), but tourists are more and more looking for experiences based on ‘divergence’, on destination identity and culture. One such strong ‘diversity’ feature is the regional gastronomy. According to Y. Perdomo of UNWTO, each dish conveys a story and each ingredient relates to the story of a touristic destination. In this extensive review of the relevant bibliography and online sources an attempt is made to capture the current situation in the gastronomic tourism globally and specifically in Greece. The review includes introductory material and historical information, reference to the international and regional studies on gastronomic tourism and tourism resources, and an overview of the specificity of the situation in Greece. The study closes by providing a list of promising trends for the future.

Tourism is a phenomenon that dates back to ancient times. Ancient Greek philosophers 17 recognized, adopted, and promoted the concept of rest based on tourism. During the Dark 18

Ages (since 500 AD) tourism took the form of festivals and event participation. An 19

aristocratic form of tourism appeared in the 16th century. The privileged classes were 20 transferred to important destinations for the pursuit of both culture and education. Until the 21 18th century, emerging middle classes formed an ever-evolving element of tourism. In the 22 early 1970s, tourism used the natural and cultural resources of a destination as a tourist 23 attraction. It was therefore regarded as a 'smoke free industry' (Saveriades, 2000) . 24 Clarke et al. Clarke et al. (2001) note that tourism has increased rapidly in recent years in 25 many areas around the world (Christou, 2010) . In practice tourism is an amalgam of tangible 26 and intangible entities involved in various forms of experience. Today, the scientific 27 community as well as tourism professionals recognize many different aspects or types of 28 tourism, such as the gastronomic tourism, and embrace and try to provide means to support 29 the rapid development of tourism worldwide. This development is obviously related to the 30 economic benefits and local and regional development, although significant negative social 31 and environmental effects associated with uneven development have also been reported. 32

Sustainable development policies have already been implemented to minimize those negative 33 effects. In this context, gastronomic tourism is a form of alternative sustainable tourism, 34 which may also contribute to a solution for the problem of seasonality. 35 Food is an essential commodity as well as being social and cultural heritage. According to 36 Morgan (2010) food is as vital to human health and well-being as any other product and this 37 is the main reason so much importance is attached to it. It has been suggested that food plays 38 a multifunctional connective role in society and that sustainable food systems support 39 sustainable communities. Food influences lifestyles, health and habits as well as the design 40 model for land, water, energy, transport and ecosystem services. Cooking and gastronomy are 41

gradually becoming more and more important in modern societies. In 2014, the European 42

Parliament's Committee on Culture and Education adopted a movement for a European 43

Parliament resolution on "European gastronomic heritage: cultural and educational aspects" 1 . 44

It recognizes the importance of nutrition and gastronomy as an artistic and cultural expression 45 and proclaims them fundamental pillars of family and social relationships 2 . The S3 Platform 3 46 organized a thematic workshop on "Smart specialisation and food: food, gastronomy and bio-47 economy as elements of regional innovation strategies". The workshop focused on nutrition, 48 gastronomy and bio-economics as areas of smart specialisation in EU countries and regions 49 and international experts identified them as genuine elements of smart specialisation. 50

Participants dealt with innovation issues in food as a driving force for smart regional 51 development, with the role of public and private actors in supporting priorities in the agri-52 food sector as well as differences in the culture and approaches of gastronomy (Cavicchi & 53 Stancova, 2016). 54

According to gastronomic tourism is the visit to primary and secondary food 55 and drink producers, gastronomy festivals, dining venues and specific locations, where tasting 56 and experience of special local food features are a prime motivation for the visit. Although 57 this definition emphasises that gastronomy is a prime motivation for tourists, there is a wide 58 range of tourists' preferences regarding the level of interest and importance of gastronomy in 59 a journey, from visits to restaurants only for the basic nutrition, to planning the whole trip 60 according to gastronomy-related activities. 61

Today's interest in local food is explained by issues related to the environment, ethics, 62 sustainability and local health issues, as well as consumers' desire to support local networks 63 and economies, and to reduce their carbon footprint (Pesonen et al., 2011) . In addition, 64

consumers perceive those products to be more 'fresh', 'tasty' and 'reliable' (Roininen et al., 65 2006) . Studies also show that local food is considered 'authentic', 'clean' and 'traditional'. 66 However, local food is also considered both 'simple' and 'distinct' (Kauppinen-Räisänen et 67 al., 2013; Sims, 2009 ). 68

Furthermore, every local food market is unique. Food markets in Paris differ from those in 69

New York or Helsinki and are all major attractions for tourists (Richards, 2003) . Differences 70 depend on local culture and history, socioeconomic and environmental conditions, food 71

varieties and dietary preferences. Therefore, because of these local specialties, local food has 72 become a means of tourist attraction (S. Smith & Costello, 2009; Tikkanen, 2007) . The 73

importance of the search for particular flavours, tastes and eating experiences is constantly 74

increasing ). In addition to valuing local food as authentic and 75 traditional, it is an attraction for travellers because of the new experience they promise to 76 offer (Kauppinen-Räisänen et al., 2013; Sims, 2009 ). Indeed, local food can act as a 'trigger' 77 for the destination, which means that travellers can choose a particular destination because of 78 the local food and their expected gastronomic experiences. 79 An interesting recent research that examined the association of gastronomy with the brand-80 name and the identity of a region, investigated the aspects of the influence of food identity 81 categories adopted by branding campaigns and programs. This influence is graphically shown 82

in Figure 1 , as adapted from (Flora Somos & Sin Yiu Rachel Li, 2016). An important finding 83 of this research, as illustrated in this diagram, is that the largest proportion (33.96%) of the 84 content analysis of the promotional material appears to relate the branding with the popularity 85 of food-related places (like restaurants) and, indeed, with a large percentage difference from 86 other factors. It is noted that the content analysis conducted was intended to identify the 87 existence and frequency of keywords, phrases and content associated with any aspect of a 88 site's culinary identity. The case study was the city of Copenhagen and the content analysed 89 was taken from the site https://www.visitcopenhagen.com/. The researchers found that there 90 are many reasons why food or food-related experiences are and should be a desirable tool to 91 use in the branding of a destination. Food is an important tool for storytelling, as through food 92

one can tell stories about the values and culture of the destination, especially in destinations 93 that do not have significant historical monuments and sights. The study also found that the 94 promotion strategy may be based on factors that are otherwise insufficient to capture the full 95 culinary identity of the destination. The Copenhagen case study found that dining places bear 96 the brunt of the promotion, while other public opinion polls also highlighted more important 97 factors, such as the origin of food, or the way food reflects local culture (Flora Somos & Sin 98

Yiu Rachel Li, 2016). 99 100 124 The word 'gastronomy' was formed by the merger of the ancient Greek word 'γαστήρ' for 125 stomach and the ending '-onomy', which as a second synthetic of abstract feminine nouns that 126 denote science, a scientific field or knowledge. It also appears as a combination of the words 127 'gastric' and 'νέμω' ('nehmo'), in which the latter implies division, arrangement. 128

In many resources, gastronomy is defined as the art of eating and drinking. In fact it is an 129 interdisciplinary branch of art and science that is directly related to chemistry, literature, 130 biology, geology, history, music, philosophy, psychology, sociology, medicine, nutrition and 131 agriculture . As far as food and drink are concerned, it covers, inter 132 alia, topics in the sciences of nutrition, the sense of taste and physiology, the production of 133 wine, nutritional functions in the human body, food selection properties, development of 134 production processes according to hygiene standards, and more (Shenoy, 2005) . 135 The purpose of gastronomy is to preserve human health with the best possible nutrition and to 136 ensure the enjoyment of life and food. Foods and drinks that are produced in a healthy 137 environment and are ready to be offered in a special way that satisfies other senses (such as 138 vision and touch) are also among the topics closely related with gastronomy (Sormaz et al., 139 2016). The multidimensional nature of gastronomy and its relationships with other sciences 140 was analysed and graphically depicted in (Zahari et al., 2009 ). 141

Although various terms are being used in the literature, such as 'culinary tourism ', 142 'gastronomic tourism', 'gastro-tourism', 'wine tourism', 'food tourism' and 'gourmet 143 tourism', the widely used term 'gastronomic tourism' is typically defined as the pursuit of a 144 unique experience of eating and drinking. Gastronomic tourism, which generally refers to the 145 originality of a dish and is indigenous to a place, region or country, covers the basic themes of 146 local dishes and wines . 147 There are many approaches to the definition of gastronomic tourism throughout the world. 148

According to the Travel Industry Dictionary, 'gastro-tourism' is any leisure trip made 149 exclusively or mainly for the experience of a region's food and wine (Travel Industry  150 Dictionary, 2014). In addition to differentiating the use of the term 'gastro-tourism' from 151 'gastronomy tourism', this dictionary also goes on to introduce the term 'gastronaut' for the 152 person that engages in such an activity. 153 Sharples & Hall (2004) define gastronomic tourism as a travel experience in an area with 154 distinct gastronomy, with recreational purposes that include visits to primary or secondary 155 food producers, gastronomic events, rural markets, culinary events and quality tastings, and 156

generally any kind of food-related activity. In this case, gastronomy is the main motive for 157 choosing a tourist destination or at least one of the most important. 158 Smith & Xiao (2008) define gastronomic tourism as any travel experience through which the 159 traveller learns, appreciates and enjoys well-known local gastronomy products. According to 160 the authors, the term 'gastronomic tourism' refers to both the travel, the main motives of 161 which is gastronomy, and to the journeys in which tourists strive to experience different and 162 excellent eating experiences, even if this is not the primary purpose of the journey. 163

Other researchers (Long, 2004) argue that gastronomic tourism refers to travellers seeking to 164 explore new flavours, using food as a means of getting to know different cultures and 165

lifestyles. 166

Many researchers and writers view gastronomy as closely linked to cultural tourism, viewing 167

food as a manifestation of the culture of a destination Van 168 Westering, 1999). 169

Gastronomic tourism includes visits to food producers, participation in gastronomy festivals, 170 visits to restaurants and special places related to special local food, tasting special dishes, 171 observing production and preparation processes, tasting special dishes by famous chefs, as 172 well as exploring how a particular dish is prepared Mitchel Hall et al., 173 2003) . In addition, the realm of gastronomic tourism also includes tourist trips in seek of 174 personal experience in local food and drink, in addition to the classic visit to restaurants and 175 hotels. The gastronomy tourism industry, which is not only comprised of food guides and 176 restaurants, covers all types of culinary experiences, including cooking schools or seminars, 177 cookbooks, culinary travel agencies and guides, related TV programs, magazines and 178 activities, wineries, vineyards, breweries, distilleries and agricultural producers. 179

One of the world-wide bodies of tourism that one can look for in retrieving the definitions 180 involved in gastronomy and gastronomic tourism is none other than the Word Food Travel 181

Association (WFTA). Terminology and basic statistics can be found on its website. Caplan, 1997) . According to (Frochot, 2003) , by eating local food, tourists can satisfy their 289 needs related to relaxation, excitement, escape, social status, education and lifestyle. While 290 the reasons for eating local and international food may vary (e.g. satisfying hunger, tasting 291 local culture, social interaction), the availability of local and international food can affect the 292 visitor's travel experiences and their intention to return In this report WFTA goes on to state that 93% of tourists can be considered 'gastronomic 339

tourists', when this term covers those involved in any form of gastronomic experience apart 340 from the simple daily dining, during the last 12-month period covered in the report. Tourists 341 may, for example, have visited a culinary school, participated in a gastronomy tour, or made 342 purchases at a local grocery or gastronomy store. Also, guided tours in food or beverage 343 factories, participating in wine/beer/spirits tasting, dining in unique or important restaurants, 344 visits to chocolates, bakeries or pastry shops that may be reference points for a destination. 345

These are indicative types of activities in which gastronomy tourists are involved. 346 Greece where gastronomy and culinary culture is exceptional. 401 402 According to the study, the key products and some unique features in EMT are as follows. For 427

the Prefecture of Drama, the prefecture's economy is mainly based on agriculture, while the 428 plains of the southern part of the prefecture produce seeds, cotton, tomatoes, tobacco, 429 vineyards, fruits and vegetables. Agriculture makes the most of water resources. Regarding 430

the Prefecture of Evros, the economy of Evros is mainly based on the cultivation of cereals, 431 legumes, fruits and vegetables, as well as the systematic cultivation of certain plants used in 432 industry such as sunflower and sesame. Sugarcane production supplies the sugar factory in 433 north Evros, and the asparagus plant is systematically cultivated. Also, molasses, almond 434 trees, apples and pears are grown, while olive trees grow in Samothrace. In the Kavala 435

Prefecture, fish are exported and marketed throughout Greece and abroad. Agriculture also 436 produces tobacco, but also seeds, rice, legumes, kiwi, cotton, grapes and vegetables. There are 437 also olive groves, which produce large quantities of olive oil, vineyards and cultivation of 438 asparagus and rice. According to the study, key products and some unique features in the region have been 457

identified as explained in the following text. The products of Central Macedonia are highly 458 valued, both in the Greek and worldwide markets. The dedication and capacity of the 459 producers, together with the concerted efforts of local and national organizations managing 460 and promoting agricultural products, have helped to make the public aware of these unique, 461

primitive, local products. Honey, on one side, with 6,500 honey workers (32% of the country 462 total) and 1,910 tonnes of premium quality honey annually, characterizes Central Macedonia 463 as a serious honey production centre in Greece. Regarding virgin olive oil and olives, the 464 region produces oil and olives that are distinguished for their taste and quality, with high 465 nutritional value. As regards the goat cheese -feta cheese production, goat cheese happens to 466 be the traditional cheese of the region, which is made from non-blended goat milk and has an 467 increased protein content. The Region is famous for its production of ouzo and tsipouro (a 468 strong alcoholic beverage distillate containing 40-45% by volume alcohol produced from 469 either the pomace or the wine after the grapes and juice have been separated). Last but not 470 least, in a 10-acre marine area with a capacity of 3,470 tonnes per year, Mediterranean fish 471 are raised in floating farms, 95% of which are exportable. 472

Regarding the recent developments and new opportunities in EMT, the Rural Development 473

Program 2014-2020 for the Region focuses mainly on strengthening farm viability and 474 competitiveness, preserving and enhancing ecosystems and fostering the local development in 475 rural areas. It emphasises investments in wine, olives, olive oil cheese, and honey, while 476 promoting further investment in aquaculture, and calls for investments for the growing 477 demand for eco-friendly agricultural products. 478 The GNTO website 5 is the official website for the promotion of Greek tourism, with a lot of 492 information on tourist destinations in Greece. This guide includes 'gastronomy' as one of the 493 topics of central interest in the 'See and go' category. It also offers a special interactive online 494 brochure dedicated to Greek gastronomy, with brief references to the main and most 495 recognized products such as feta, olive oil, ouzo, wine, fresh fish and meat, Chios mastic and 496 honey, as well as special recipes and dishes, such as Cretan delicacies, egg rolls, saganaki and 497 halva (Greek National Tourism Organization, 2018). In terms of places of interest, the site 498 offers specific guides, like, for example, for the case of Thrace (Greek National Tourism  499 Organization, 2016), but has no specific reference to gastronomy in the area. In the special 500 topic 'Gastronomy' the site presents the philosophy and 'atmosphere' of Greek gastronomy, 501

as well as its essential ingredients. It also provides links for further information on the 502 gastronomy of specific selected destinations. A search in the site using the term 'gastronomy' 503

reports 465 articles. The site ranks gastronomy as a 'see and go' topic and presents a total of 504 relevant information through 6 axes, which are non-other than, recipes, regional cuisine, 505 traditional products, fruits, wines and beer. Particularly, in recipes 506

(http://www.visitgreece.gr/en/gastronomy/recipes), general reference is made to the use of 507 local traditional products in various regions of Greece and links to selected recipes. The 508

regional cuisine section provides a brief overview of Greek traditional cuisine and presents 509 selected destinations (http://www.visitgreece.gr/en/gastronomy/regional_cuisine An article titled "An expert's Greek food experience" is presented at the Greece Is portal, 551

where the famous chef Diane Kochilas presents the Greek gastronomic tradition and some 552 typical recipes from selected places . 553

The Travel for Food Hub portal features an article titled "8 food festivals you can't miss in 554

Greece" that aims to highlight 8 selected gastronomic festivals across Greece, such as the 555 'Mushroom Festival' in Grevena, or the 'Sardine Party' in Mytilene (Travel for Food Hub, 556 2017). The list is obviously indicative. 557

Bucketlist Journey's portal features an article titled "29 traditional Greek foods you must eat 558 in Greece" highlighting the value of the taste of Greek food and presenting 29 selected dishes 559 that each visitor should try (BucketListJourney, 2016). The description is also supported by 560 feature photos. 561

On the Rough Guides portal, Esme Fox signs an article titled "Greek food: 11 delicious 562 dishes you need to try", in which he goes on to introduce 11 selected Greek dishes. The 563

presentation includes description and photographic material (Fox, 2016) . 564

At the Eater portal, Kate Soto presents an article titled "A Big Fat Guide to Greek Wine: 565

Everything You Need to Know", where a reference is made to wine production by 566 geographical region of Greece with its special features (Soto, 2016) . 567

The Telegraph portal features an article titled "The 10 best food and wine holidays in 568

Greece", which selectively refers to gastronomy in regions of Greece, such as Santorini with 569

its white eggplant and fava, or the culinary educational activities in Thessaly (Telegraph,  570 2016). 571

The USA Greek Reporter portal features an article titled "Learn and Travel Through Greece 572

by Eating its Cuisine", which highlights the relationship of nutrition to the geography, history 573 and culture of an area and uses this approach to cite examples of recipes or ways of 574 preparation across Greece (USA.GreekReporter, 2014). 575

The Cooksinfo portal features an interesting article titled "Food in ancient Greece", which 576 attempts to highlight the great history of nutrition since ancient Greece. Through historical 577 sources the article summarizes the role of basic foods such as bread, milk, fish and meat in the 578 lives of ancient Greeks (Amos, 2010) . 579

The Travel Weekly portal features an article titled "Greece: A regional guide to Greek 580 cuisine", with a brief description of the Greek menu and the main products of the Greek diet, 581

as well as the most popular dishes by geographical region of the country . WFTA 7 , provides a unique way to categorise gastronomy tourists and foodies in general. In 586 total, 13 different types of tourists are proposed, including the adventurer, the ambience, the 587 authentic, the budget, the eclectic, the gourmet, the innovative, the localist, the novice, the 588 organic, the social, the trendy and the vegetarian. While only 8.1% of foodies initially chose 589 the gourmet category, other choices were much higher, such as authentic (8.8%) and local 590 (11.0%). Even the novice occupied a higher position (10.7%). The research revealed another 591 unique phenomenon: cities have their own Psycho-Culinary Profiles. For example, 592 respondents in New York City ranked gourmet, trendy and social in top-3 positions, whereas 593 respondents in Toronto ranked localist, eclectic, and organic in top-3 positions. In other 594

words, specific cities are attracted to a particular kind of foodie rather than just foodies in 595

general. The important thing here is that there really needs to be knowledge of both the 596 destination and the visitors in order to create the right message for the right type of visitors or 597 customers (Wolf, 2015) . 598

The biggest trend in gastronomic travel today is the growing variety of tourist profiles and 600 how travel agencies adapt to this growing segmentation. A man from the Baby Boomers 601 generation looking for truffles in Provence has a different profile to a Millennial woman 602 navigating the Denver Beer Trails, or a Generation-X family with two kids exploring food 603 stalls in Singapore. However, they all share the same passion for local restaurant experiences 604

and are willing to spend extra money on travel agencies that fit their personal preferences. 

Gastronomy is steadily becoming an important factor in destination branding and identity. It 658 provides the 'divergence' factor that is so significant for the people who travel in seek of 659 genuine new experiences. The gastronomic tourism has already been recognised as a sector on 660 its own, and travel agencies, tourism operators and regional economies integrate it to their 661 portfolio. In this extensive review an attempt was made to summarise the current situation in 662 the gastronomic tourism globally, with a bit of focus in Greece. The review was an essential 663 part of a study on the subject within a Greek national research and innovation project that 664 aimed at the promotion of gastronomic tourism of particular regions of North Greece with current trends that focus mainly on online actions, dissemination and participation, 672

particularly within the trend of 'crowd economy'. 673 Regarding these new trends, Greece is still a bit "behind", as the anthropocentric culture of 674 the Greeks still poses as the genuine factor in the tourism interactions offered. Nevertheless, 675

as Airbnb-type services become pervasive, so those alike services in gastronomy are expected 676 to grow in global scale, both in personal/family settings, in group settings, or in any type of 677

gastronomic experience offered. Greece should make its plans for it in the future by taking 678

advantage of the Mediterranean cuisine and diet that it represents. 679 The current situation after the COVID-19 pandemic that changed the everyday reality 680

globally, the new trends discussed in this review may show another potential and unleash new 681 dynamics in the domain, as the stable and mature technology that support these new solutions 682 already offered to the people can be a driving force for further development in various levels. 683

As we march towards the society of the 4th industrial revolution of the all-connected world, it 684 all makes more sense for the bridging of gastronomy, technology and society. 685 , 14(3-4) , 131-154. 717 Boyne, S., Williams, F., & Hall, D. (2002) . On the trail of regional success: Tourism, 718 food production and the Isle of Arran Taste Trail. Tourism and Gastronomy, 

Tourism is a phenomenon that dates back to ancient times. Ancient Greek philosophers 17 recognized, adopted, and promoted the concept of rest based on tourism. During the Dark Ages 18

(since 500 AD) tourism took the form of festivals and event participation. An aristocratic form 19

of tourism appeared in the 16th century. The privileged classes were transferred to important 20 destinations for the pursuit of both culture and education. Until the 18th century, emerging 21 middle classes formed an ever-evolving element of tourism. In the early 1970s, tourism used 22 the natural and cultural resources of a destination as a tourist attraction. It was therefore 23 regarded as a 'smoke free industry' (Saveriades, 2000) . 24 Clarke et al. Clarke et al. (2001) note that tourism has increased rapidly in recent years in many 25 areas around the world (Christou, 2010) . In practice tourism is an amalgam of tangible and 26 intangible entities involved in various forms of experience. Today, the scientific community as 27 well as tourism professionals recognize many different aspects or types of tourism, such as the 28 gastronomic tourism, and embrace and try to provide means to support the rapid development 29 of tourism worldwide. This development is obviously related to the economic benefits and local 30 and regional development, although significant negative social and environmental effects 31 associated with uneven development have also been reported. Sustainable development policies 32 have already been implemented to minimize those negative effects. In this context, gastronomic 33 tourism is a form of alternative sustainable tourism, which may also contribute to a solution for 34 the problem of seasonality. 35

Food is an essential commodity as well as being social and cultural heritage. According to 36 Morgan (2010) food is as vital to human health and well-being as any other product and this is 37 the main reason so much importance is attached to it. It has been suggested that food plays a 38 multifunctional connective role in society and that sustainable food systems support sustainable 39 communities. Food influences lifestyles, health and habits as well as the design model for land, 40 water, energy, transport and ecosystem services. Cooking and gastronomy are gradually 41 becoming more and more important in modern societies. In 2014, the European Parliament's 42

Committee on Culture and Education adopted a movement for a European Parliament 43 resolution on "European gastronomic heritage: cultural and educational aspects" 1 . It recognizes 44 the importance of nutrition and gastronomy as an artistic and cultural expression and proclaims 45 them fundamental pillars of family and social relationships 2 . The S3 Platform 3 organized a 46 thematic workshop on "Smart specialisation and food: food, gastronomy and bio-economy as 47 elements of regional innovation strategies". The workshop focused on nutrition, gastronomy 48 and bio-economics as areas of smart specialisation in EU countries and regions and 49 international experts identified them as genuine elements of smart specialisation. Participants 50 dealt with innovation issues in food as a driving force for smart regional development, with the 51 role of public and private actors in supporting priorities in the agri-food sector as well as 52 differences in the culture and approaches of gastronomy (Cavicchi & Stancova, 2016) . 53

According to An interesting recent research that examined the association of gastronomy with the brand-79 name and the identity of a region, investigated the aspects of the influence of food identity 80 categories adopted by branding campaigns and programs. This influence is graphically shown 81

in Figure 1 

The word 'gastronomy' was formed by the merger of the ancient Greek word 'γαστήρ' for 124 stomach and the ending '-onomy', which as a second synthetic of abstract feminine nouns that 125 denote science, a scientific field or knowledge. It also appears as a combination of the words 126 'gastric' and 'νέμω' ('nehmo'), in which the latter implies division, arrangement. 127

In many resources, gastronomy is defined as the art of eating and drinking. In fact it is an 128 interdisciplinary branch of art and science that is directly related to chemistry, literature, 129 biology, geology, history, music, philosophy, psychology, sociology, medicine, nutrition and 130 agriculture . As far as food and drink are concerned, it covers, inter alia, 131 topics in the sciences of nutrition, the sense of taste and physiology, the production of wine, 132 nutritional functions in the human body, food selection properties, development of production 133 processes according to hygiene standards, and more (Shenoy, 2005) . 134

The purpose of gastronomy is to preserve human health with the best possible nutrition and to 135 ensure the enjoyment of life and food. Foods and drinks that are produced in a healthy 136 environment and are ready to be offered in a special way that satisfies other senses (such as 137 vision and touch) are also among the topics closely related with gastronomy (Sormaz et al., 138 2016). The multidimensional nature of gastronomy and its relationships with other sciences was 139

analysed and graphically depicted in (Zahari et al., 2009 ). 140

Although various terms are being used in the literature, such as 'culinary tourism', 'gastronomic 141 tourism', 'gastro-tourism', 'wine tourism', 'food tourism' and 'gourmet tourism', the widely 142 used term 'gastronomic tourism' is typically defined as the pursuit of a unique experience of 143 eating and drinking. Gastronomic tourism, which generally refers to the originality of a dish 144

and is indigenous to a place, region or country, covers the basic themes of local dishes and 145

wines . 146

There are many approaches to the definition of gastronomic tourism throughout the world. 147

According to the Travel Industry Dictionary, 'gastro-tourism' is any leisure trip made 148 exclusively or mainly for the experience of a region's food and wine (Travel Industry  149 Dictionary, 2014). In addition to differentiating the use of the term 'gastro-tourism' from 150 'gastronomy tourism', this dictionary also goes on to introduce the term 'gastronaut' for the 151 person that engages in such an activity. 152 Sharples & Hall (2004) define gastronomic tourism as a travel experience in an area with 153 distinct gastronomy, with recreational purposes that include visits to primary or secondary food 154 producers, gastronomic events, rural markets, culinary events and quality tastings, and 155

generally any kind of food-related activity. In this case, gastronomy is the main motive for 156 choosing a tourist destination or at least one of the most important. 157

Smith & Xiao (2008) define gastronomic tourism as any travel experience through which the 158 traveller learns, appreciates and enjoys well-known local gastronomy products. According to 159 the authors, the term 'gastronomic tourism' refers to both the travel, the main motives of which 160 is gastronomy, and to the journeys in which tourists strive to experience different and excellent 161 eating experiences, even if this is not the primary purpose of the journey. 162

Other researchers (Long, 2004) argue that gastronomic tourism refers to travellers seeking to 163 explore new flavours, using food as a means of getting to know different cultures and lifestyles. 164

Many researchers and writers view gastronomy as closely linked to cultural tourism, viewing 165

food as a manifestation of the culture of a destination Van 166 Westering, 1999). 167

Gastronomic tourism includes visits to food producers, participation in gastronomy festivals, 168

visits to restaurants and special places related to special local food, tasting special dishes, 169 observing production and preparation processes, tasting special dishes by famous chefs, as well 170 as exploring how a particular dish is prepared Mitchel Hall et al., 2003) . 171

In addition, the realm of gastronomic tourism also includes tourist trips in seek of personal 172 experience in local food and drink, in addition to the classic visit to restaurants and hotels. The 173 gastronomy tourism industry, which is not only comprised of food guides and restaurants, 174 covers all types of culinary experiences, including cooking schools or seminars, cookbooks, 175 culinary travel agencies and guides, related TV programs, magazines and activities, wineries, 176 vineyards, breweries, distilleries and agricultural producers. 177

One of the world-wide bodies of tourism that one can look for in retrieving the definitions 178 involved in gastronomy and gastronomic tourism is none other than the Word Food Travel 179

Association (WFTA). Terminology and basic statistics can be found on its website. The WFTA 180 has identified at least 12 categories of gastronomic tourism experience, 181

• Cooking schools and seminars 182

• Gastronomic sights 183

• Gastronomic destinations 184

• Gastronomic events 185

• Means of gastronomy 186

• Accommodation related to gastronomy 187

• Gastronomic markets 188

• Gastronomic tours, guides, tour packages and agents 189

• Dining areas 190

• Cottages, farms and related agri-food markets 191

• Gastronomy clubs and associations 192

• Gastronomy processing 193

As the WFTA states about the adoption of terms relating to the food tourism industry, there is 194 a constant shift in the trend. The following paragraphs briefly review the history of gastronomic 195 tourism terms according to the WFTA. 196

In the early days of the food tourism industry (2001-2012), the WFTA defined 'culinary 198 tourism' as the pursuit and enjoyment of unique and unforgettable food and drink experiences, 199 both far and near (Wolf, 2002) . In essence, this publication was the first white paper on the 200 culinary tourism industry for the WFTA, which defined culinary tourism and how it could 201 benefit industry stakeholders. For the WFTA, the distance travelled by the tourist is not as 202 important as the fact that everyone, regardless of age, is constantly on the move. All are 203 'travellers' in some way and obviously everyone needs food. As a result, everyone can be 204 regarded as a 'food traveller'. On the other hand, for many organizations and tourism agencies, 205 the definition of tourism must include traveling some distance (often 80 km / 50 miles) or at 206 least spend one night to a lodging. 207

1.1.2 The period 2012-2018 208

The WFTA stopped using the term 'culinary tourism' to describe the food tourism industry in 209 2012 because its research revealed an underlying misleading impression. While the term 210 'cooking' can technically be used for anything related to food and drink, the prevailing 211 perception gave it an air of elitism. So, the WFTA coined the term 'food tourism', which is still 212 the general term we use today. 213

Since 2018, the official position of the WFTA is that the three most used terms, 'food tourism', 215

'culinary tourism' and 'gastronomy tourism', are functionally equivalent. WFTA recognises 20 216 involved industry domains in gastronomy tourism including production, cooking and cooking 217 schools, farms and agri-food, events and symposia, dining places, markets, distribution and 218 chains, travel agencies and transportation, entrepreneurship, trade associations, technological 219 platforms, academia, governance and more (World Food Travel Association, 2018). In this 220 description, the main axes are the production, the hospitality and the services. 221

According to the WFTA, a common misconception or misunderstanding among industry 222 professionals is that rural/agritourism and gastronomic or food/culinary tourism are 223 interchangeable terms. Agritourism includes experiences in farms such as overnight stays, 224

harvest festivals and dining in the farm, with some types of agritourism popular with internal 225

tourists and others more attractive to visitors from other countries. Recently, there has been a 226 growing interest among tourists in food pedigree and traceability, composting, sustainability 227 and animal welfare, as, although these parameters are more related to the food industry and less 228 relevant to the tourism, tourists carry with them their behaviours and values and want to see 229 those values reflected in the place they visit. The economic impact of gastronomic tourism as a 230 whole can be far greater than that of agritourism, as it includes a wider variety of 231 complementary businesses that attract more travellers than farms and rural markets. 232 -related experiences have behavioural  246 implications, as living experiences can create important memories. However, even without 247 particular experiences from the past, local foods and eating habits can influence destination 248 choices ). Therefore, it has been found that local food markets can form 249 expectations of destinations (Pestek & Nikolic, 2011) , which means that local foods may 250

influence Research has found that a destination's food and eating habits can attract tourists looking for 256 experiences, as well as those seeking authenticity and local specialty (Pesonen et al., 2011) . 257

Thus, travellers can be attracted to a destination because of the gastronomic experiences gained, 258 e.g. through Michelin-starred high-end restaurants. Travellers can also be fascinated by local 259

and national specialties and dishes. However, gastronomic experiences may also include 260 aspects related to more trivial eating practices, such as those offered by cafes and other types 261 of graphic or charming cafes and restaurants. 262

Obviously, food tourism refers to the journey for the personal experience of tasting local and 263 authentic food, attending events, festivals and food festivals, and tasting local and international 264 cuisine (Sharples & Hall, 2004 There are different levels of interest in local and authentic cuisines. For tourists, local food has 281 social, psychological, cultural, and experiential meanings (Bell & Valentine, 1997; Caplan, 282 1997) . According to (Frochot, 2003) , by eating local food, tourists can satisfy their needs related 283 to relaxation, excitement, escape, social status, education and lifestyle. While the reasons for 284 eating local and international food may vary (e.g. satisfying hunger, tasting local culture, social 285 interaction), the availability of local and international food can affect the visitor's travel 286 experiences and their intention to return In this report WFTA goes on to state that 93% of tourists can be considered 'gastronomic 331

tourists', when this term covers those involved in any form of gastronomic experience apart 332 from the simple daily dining, during the last 12-month period covered in the report. Tourists 333 may, for example, have visited a culinary school, participated in a gastronomy tour, or made 334 purchases at a local grocery or gastronomy store. Also, guided tours in food or beverage 335 factories, participating in wine/beer/spirits tasting, dining in unique or important restaurants, 336 visits to chocolates, bakeries or pastry shops that may be reference points for a destination. 337

These are indicative types of activities in which gastronomy tourists are involved. 338 issue of gastronomy as a driving force for tourism development, the average response was 8.19 347 on a scale of 1 to 10 (10 representing 'complete agreement'). In general, the primary motivation 348

for visiting a destination is cultural, with nature as the second and gastronomy as third, albeit 349 somewhat distant from the first two. In this research, the motivations that also emerged include 350 market, wellness, sports, religion and health, in order of importance. In relation to promotion 351 strategies, research has shown that among the participants about 70% have already targeted 352 gastronomic tourists as part of the market, however, only 10% believe that gastronomic tourism 353 has enough involvement in promoting a destination. Another 65.5% believe that gastronomic 354 tourism is promoted, albeit inadequately. A 46.5% have a gastronomic tourism strategy in their 355 respective destination general action plan. What is even more important is that all respondents 356

have undertaken activities to promote gastronomic tourism, and none of them believe that 357 targeting this section of tourists had any negative impact in any way, whereas 24.6% allocated 358 a budget specifically to attract gastronomic tourists. Also interesting is that the percentage 359 devoted specifically to gastronomic activities within the organisation's annual budget is very 360 heterogeneous: 31.2% indicates that it ranges 1% -9%, while 6.3% indicates a 100%, resulting 361

in an average of 20.2%. Last but not least, 12.5% believe gastronomy contributes less than US 362 $10,000, while 3.1% believe gastronomy contributes more than US $1 million. 363 Figure 2 According to the study, key products and some unique features in the region have been 445 identified as explained in the following text. The products of Central Macedonia are highly 446 valued, both in the Greek and worldwide markets. The dedication and capacity of the producers, 447

together with the concerted efforts of local and national organizations managing and promoting 448 agricultural products, have helped to make the public aware of these unique, primitive, local 449

products. Honey, on one side, with 6,500 honey workers (32% of the country total) and 1,910 450

tonnes of premium quality honey annually, characterizes Central Macedonia as a serious honey 451 production centre in Greece. Regarding virgin olive oil and olives, the region produces oil and 452

olives that are distinguished for their taste and quality, with high nutritional value.

As regards 453

the goat cheese -feta cheese production, goat cheese happens to be the traditional cheese of the 454 region, which is made from non-blended goat milk and has an increased protein content. The 455

Region is famous for its production of ouzo and tsipouro (a strong alcoholic beverage distillate 456 containing 40-45% by volume alcohol produced from either the pomace or the wine after the 457 grapes and juice have been separated Tourism Organization,  487 2016), but has no specific reference to gastronomy in the area. In the special topic 'Gastronomy' 488 the site presents the philosophy and 'atmosphere' of Greek gastronomy, as well as its essential 489

ingredients. It also provides links for further information on the gastronomy of specific selected 490 destinations. A search in the site using the term 'gastronomy' reports 465 articles. The site ranks 491 gastronomy as a 'see and go' topic and presents a total of relevant information through 6 axes, 492 which are non-other than, recipes, regional cuisine, traditional products, fruits, wines and beer. 493

Particularly, in recipes (http://www.visitgreece.gr/en/gastronomy/recipes), general reference is 494 made to the use of local traditional products in various regions of Greece and links to selected 495 recipes. The regional cuisine section provides a brief overview of Greek traditional cuisine and 496 presents selected destinations (http://www.visitgreece.gr/en/gastronomy/regional_cuisine). 497

The traditional products axis (http://www.visitgreece.gr/en/gastronomy/traditional_products), 498

provides a brief overview of the main traditional products of Greek gastronomy, such as olive 499

oil, cheese and wine, are presented, with links to traditional products in selected areas. The 500 fruits section (http://www.visitgreece.gr/en/gastronomy/fruits), makes special reference mainly 501

to the fruits of the Summer-Autumn season, as well as to selected fruits of particular interest, 502

such as chestnuts and pomegranates.

Greek wines are also features in another separate axis 503 (http://www.visitgreece.gr/en/gastronomy/greek_wines), which gives a brief description of 504

Greek wines and their use at the Greek table. In the Zythos -The Greek Beer section 505

(http://www.visitgreece.gr/en/greekbeer), a brief reference is made to the history of the Greek 506 brewing (with reference to Homer's 'wine made of barley') and the use of beer in modern Greek 507 gastronomy. 508

It is worth emphasizing that the importance which the Greek state now attaches to gastronomic 509 tourism is also illustrated by the fact that the South Aegean Region has been proclaimed as the 510

European Region of Gastronomy in 2019' 6 . 511

The Greek Gastronomy Guide ( 

The website includes a list of 50 places in both mainland and island Greece (as of March 2020). 525

It is worth noting that at the time of writing this review, this guide presented the most complete, 526

up-to-date and comprehensive structure and content on Greek gastronomy from all the sites 527 reviewed. The site is available in two languages, English and Greek and includes a blog where 528 relevant articles and news are posted. 529

Wikipedia has a corresponding article on Greek Cuisine in both Greek (Wikipedia, 2018b) and 530

its English version (Wikipedia, 2018a) . The content is different and so are the articles about 531

local Greek cuisine, such as the (Greek) Macedonian Cuisine in English (Wikipedia, 2018c), or 532

the Cretan Diet in Greek (Wikipedia, 2017) . A similar differentiation exists for other topics 533 related to Greek gastronomy. 534

An article titled "Starting with 100 Greek meze" is featured on the Taste Greece Online portal, 535

featuring 100 typical Greek 'meze' categorized into categories such as salads, fries, sandwiches, 536 etc (Taste Greece Online, 2018). 537

An article titled "An expert's Greek food experience" is presented at the Greece Is portal, where 538 the famous chef Diane Kochilas presents the Greek gastronomic tradition and some typical 539 recipes from selected places . 540

The Travel for Food Hub portal features an article titled "8 food festivals you can't miss in 541

Greece" that aims to highlight 8 selected gastronomic festivals across Greece, such as the 542 'Mushroom Festival' in Grevena, or the 'Sardine Party' in Mytilene (Travel for Food Hub, 543 2017). The list is obviously indicative. 544

Bucketlist Journey's portal features an article titled "29 traditional Greek foods you must eat 545 in Greece" highlighting the value of the taste of Greek food and presenting 29 selected dishes 546 that each visitor should try (BucketListJourney, 2016). The description is also supported by 547 feature photos. 548

On the Rough Guides portal, Esme Fox signs an article titled "Greek food: 11 delicious dishes 549 you need to try", in which he goes on to introduce 11 selected Greek dishes. The presentation 550

includes description and photographic material (Fox, 2016) . 551

At the Eater portal, Kate Soto presents an article titled "A Big Fat Guide to Greek Wine: 552

Everything You Need to Know", where a reference is made to wine production by geographical 553 region of Greece with its special features (Soto, 2016) . 554

The Telegraph portal features an article titled "The 10 best food and wine holidays in Greece", 555 which selectively refers to gastronomy in regions of Greece, such as Santorini with its white 556 eggplant and fava, or the culinary educational activities in Thessaly (Telegraph, 2016). 557

The USA Greek Reporter portal features an article titled "Learn and Travel Through Greece 558

by Eating its Cuisine", which highlights the relationship of nutrition to the geography, history 559 and culture of an area and uses this approach to cite examples of recipes or ways of preparation 560 across Greece (USA.GreekReporter, 2014). 561

The Cooksinfo portal features an interesting article titled "Food in ancient Greece", which 562 attempts to highlight the great history of nutrition since ancient Greece. Through historical 563 sources the article summarizes the role of basic foods such as bread, milk, fish and meat in the 564 lives of ancient Greeks (Amos, 2010) . 565

The Travel Weekly portal features an article titled "Greece: A regional guide to Greek cuisine", 566

with a brief description of the Greek menu and the main products of the Greek diet, as well as 567 the most popular dishes by geographical region of the country . 568 provides a unique way to categorise gastronomy tourists and foodies in general. In total, 13 572 different types of tourists are proposed, including the adventurer, the ambience, the authentic, 573 the budget, the eclectic, the gourmet, the innovative, the localist, the novice, the organic, the 574 social, the trendy and the vegetarian. While only 8.1% of foodies initially chose the gourmet 575 category, other choices were much higher, such as authentic (8.8%) and local (11.0%). Even 576 the novice occupied a higher position (10.7%). The research revealed another unique 577 phenomenon: cities have their own Psycho-Culinary Profiles. For example, respondents in New 578

York City ranked gourmet, trendy and social in top-3 positions, whereas respondents in Toronto 579 ranked localist, eclectic, and organic in top-3 positions. In other words, specific cities are 580 attracted to a particular kind of foodie rather than just foodies in general. The important thing 581

here is that there really needs to be knowledge of both the destination and the visitors in order 582

to create the right message for the right type of visitors or customers (Wolf, 2015) . 583

The biggest trend in gastronomic travel today is the growing variety of tourist profiles and how 585 travel agencies adapt to this growing segmentation. A man from the Baby Boomers generation 586 looking for truffles in Provence has a different profile to a Millennial woman navigating the 587 Denver Beer Trails, or a Generation-X family with two kids exploring food stalls in Singapore. 588

However, they all share the same passion for local restaurant experiences and are willing to 589 spend extra money on travel agencies that fit their personal preferences. So, tour operators today 590 are trying to identify and define emerging food tourists and their individual preferences. The 591 rise of 'Meal Sharing', which is based on online platforms that match food tourists with local 592 chefs, homeowners and tour operators, in the same model as platforms like Airbnb do it for 593 accommodation, is rather significant. People can record gastronomic experiences ranging from 594 two hours to two days, from home-made meals to cheese-making lessons on a farm or 595 sustainability trips to a cattle farm. There is also a growing request for cooking storytelling, 596 with content produced by publishers, agents and by teams of experts worldwide. Super local 597

food is the biggest trend in culinary tourism, based on two different factors, the success of local 598 restaurants and the success of the Airbnb platform (Greg Oates, 2016). 599

Gastronomy interactive brochure

Tourism Promotion Strategy of the 759

Greek Tourism Organization for the period

Localizing linkages for food and tourism: 762 Culinary tourism as a community development strategy

These 3 Trends Are Redefining the Next Generation of 765 Food Tourism

Authentic British food products: A review of consumer 768 perceptions

Scary food: Commodifying culinary heritage 770 as meal adventures in tourism

Gastronomic tourism: Comparing food and wine 773 tourism experiences

Gastronomy: A phenomenon of cultural 775 expressionism and an aesthetic for living

Food tourism reviewed

Food for tourists-Determinants of an 780 image

Government websites for promoting East 782 Asian culinary tourism: A cross-national analysis. Tourism Management

Culinary Tourism as a Destination Attraction

An Empirical Examination of Destinations' Food Image

Remembered eating 789 experiences described by the self, place, food, context and time

Greece: A regional guide to Greek cuisine

Building a model of local food 795 consumption on trips and holidays: A grounded theory approach

Tourism and gastronomy: Gastronomy's influence 799 on how tourists experience a destination

An Expert's Greek Food Experience. Greece Is

), connects neighbours with each other and with local businesses so surplus 608 food can be shared and not thrown away. Share Meals (https://sharemeals.org) is dedicated to 609 ensuring all college students are food secure, through sharing food. In this platform students 610 can share extra meal swipes and post extra food from club events with students who are food 611 insecure

Nations World Food Programme with which with the use of the service anyone can "share the 613 meal" with a child in need, costing only US $ 0.50 to feed one child for a day

Another new trend in recent years is that of meal planning through the internet and smart mobile 620 applications. This section lists some of the platforms that support this activity

) supports the whole 622 food preparation cycle, from planning, to shopping to cooking. The Automatic Meal Planner -623

) creates personalized meal plans based on food 624 preferences, budget and schedule and aids in reaching diet and nutritional goals with calorie 625 calculation, weekly meal plans, grocery lists and more. Paprika Recipe Manager for iOS

) helps organize recipes, make meal plans, and 627 create grocery lists, while providing support for saving recipes seen on the web. Meal Planner 628 and Grocery Shopping List Maker -Plan to Eat

) is an integrated all-in-one service that supports a recipes 634 archive, menu proposals, diet options, customised service sizes, grocery lists, accompanied with 635 educational material and nutrition information, delivery integration and more

) is another 637 service for recipe organisation and management, meal planning, cooking companion, focusing 638 on healthy nutrition

It 641 provides the 'divergence' factor that is so significant for the people who travel in seek of 642 genuine new experiences. The gastronomic tourism has already been recognised as a sector on 643 its own, and travel agencies, tourism operators and regional economies integrate it to their 644 portfolio. In this extensive review an attempt was made to summarise the current situation in 645 the gastronomic tourism globally, with a bit of focus in Greece. The review was an essential 646 part of a study on the subject within a Greek national research and innovation project that aimed 647 at the promotion of gastronomic tourism of particular regions of North Greece. The review 648 begins by trying to clarify the terminology and how the term evolved in time along with some 649 important historical milestones. It highlights the numerous studies that have been published by 650 individual researchers and relevant global organisations, like the WFTA and UNWTO, and lists 651 the most important results in their studies. It particularly focuses on the situation in Greece and 652 highlights the strategies adopted, the media and channels preferred, and the 'divergence' 653 offered by different regions within the country

Regarding these new trends, Greece is still a bit "behind

Greeks still poses as the genuine factor in the tourism interactions offered

Airbnb-type services become pervasive, so those alike services in gastronomy are expected to 659 grow in global scale, both in personal/family settings, in group settings, or in any type of 660 gastronomic experience offered. Greece should make its plans for it in the future by taking 661 advantage of the Mediterranean cuisine and diet that it represents

The current situation after the COVID-19 pandemic that changed the everyday reality globally, 663 the new trends discussed in this review may show another potential and unleash new dynamics 664 in the domain, as the stable and mature technology that support these new solutions already 665 offered to the people can be a driving force for further development in various levels. As we 666 march towards the society of the 4th industrial revolution of the all-connected world, it all 667 makes more sense for the bridging of gastronomy

Food in Ancient Greece

Everyone eats: Understanding food and culture

Travel for the sake of food

Geographies: We are what we eat

A netnographic examination of 683 travelers' online discussions of risks

Culinary-gastronomic tourism-a search 686 for local food experiences

Exploring the multi-dimensionality of 688 travellers' culinary-gastronomic experiences

Local food: A source for destination 691 attraction

Tasting tourism: Travelling for food and drink

Policy, support and promotion for food-698 related tourism initiatives: A marketing approach to regional development

On the trail of regional success: Tourism, 701 food production and the Isle of Arran Taste Trail

29 Traditional Greek Foods You Must Eat in Greece

Food, Health, and Identity

Food and gastronomy as elements of regional 707 innovation strategies. Institute for Prospective and Technological Studies

Achieving guest satisfaction through the agritourism experience: 710 The case of Cyprus

Rural tourism in Roznava 712 Okres: A Slovak case study

Food in tourism: Attraction and impediment

Olives, hospitality and tourism: A Western Australian 716 perspective

Region of Eastern Macedonia-Thrace Investment Profile

Region of Central Macedonia Investment Profile

Demand for the gastronomy tourism product: Motivational factors. 720 Tourism and Gastronomy

Implementing Food Tourism in 722 Destination Branding -a case study of Copenhagen

Place branding with native species: Personality 725 as a criterion

Greek food: 11 delicious dishes you need to try

An Analysis of Regional Positioning and Its Associated Food 729 Images in French Tourism Regional Brochures

European gastronomy into the 21st century

Greek National Tourism Organization

Gastronomy interactive brochure

Tourism Promotion Strategy of the 742

Greek Tourism Organization for the period

Localizing linkages for food and tourism: 745 Culinary tourism as a community development strategy

These 3 Trends Are Redefining the Next Generation of 748 Food Tourism

Authentic British food products: A review of consumer 751 perceptions

Scary food: Commodifying culinary heritage 753 as meal adventures in tourism

Gastronomic tourism: Comparing food and wine 756 tourism experiences

Gastronomy: A phenomenon of cultural 758 expressionism and an aesthetic for living

Food tourism reviewed

Food for tourists-Determinants of an 763 image

Government websites for promoting East 765 Asian culinary tourism: A cross-national analysis. Tourism Management

Culinary Tourism as a Destination Attraction

An Empirical Examination of Destinations' Food Image

Remembered eating 772 experiences described by the self, place, food, context and time

Greece: A regional guide to Greek cuisine

Building a model of local food 778 consumption on trips and holidays: A grounded theory approach

Tourism and gastronomy: Gastronomy's influence 782 on how tourists experience a destination

An Expert's Greek Food Experience. Greece Is

Food as a form of Destination 787 Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality 788 Research

Culinary tourism: Exploring the other through food

Food Tourism as a Viable Market 792 Segment: It's All How You Cook the Numbers

Food marketing in the function of tourist product 795 development

Final Executive Strategy 2019-2020. Ministry of 797 Tourism

Food Tourism around the world: Development, management and markets

Local and green, global and fair: The ethical foodscape and the 807 politics of care

Incorporating local and 809 international cuisines in the marketing of tourism destinations: The cases of

Using Local 813 Cuisines when Promoting Small Caribbean Island Destinations

Understanding the 817 relationship between push and pull motivations in rural tourism

Role of tradtional food in tourist destination image 820 building: Example of the city of Mostar

Greek Gastronomy Guide

Towards a structural model of the tourist experience: 825 An illustration from food experiences in tourism

Gastronomy: An essential ingredient in tourism production and 828 consumption?

Exploring consumers' 830 perceptions of local food with two different qualitative techniques: Laddering 831 and word association

Intention to Experience Local Cuisine in a 833 Travel Destination: The Modified Theory of Reasoned Action

Establishing the social tourism carrying capacity for the tourist 837 resorts of the east coast of the Republic of Cyprus

Rationalizing service logic, or understanding services as 840 experience? Marketing Theory

Tourism experience network: Co-creation of 842 experiences in interactive processes

The consumption of experiences or the experience 845 of consumption? An introduction to the tourism of taste

Around The World

Food Tourism and the Culinary Tourist

Marketing To The Culinary Tourist

Food, place and authenticity: Local food and the sustainable tourism 853 experience

Segmenting visitors to a culinary event: 856 Motivations, travel behavior, and expenditures

Culinary tourism supply chains: A preliminary 859 examination

A Big Fat Guide to Greek Wine-Everything you need to 863 know

Restaurants and the tourist market

Starting with 100 Greek Meze

The 10 best food and wine holidays in Greece

Maslow's hierarchy and food tourism in Finland: Five cases

8 Food Festivals You Can't Miss In Greece

Define Gastro-Tourism

United National World Tourism Organization

Learn and Travel Through Greece by Eating its Cuisine

Heritage and gastronomy: The pursuits of the 'new tourist

The 3-S typology of South African 887 culinary festival visitors

Cretan diet (Greek version). In Wikipedia

Greek cuisine (English version)

Greek cuisine (Greek version). In Wikipedia

Greek Macedonian cuisine (English version)

Culinary tourism: A tasty economic proposition

Are you promoting the right kind of food tourism

What Is Food Tourism? Traveling for a taste

Local Food In Local Menus: The Case Of 907 Gokceada

Gastronomy: An Opportunity for Malaysian Culinary Educators