Hall - Food Tourism around the world: development, management and markets

Food Tourism Around the World

Food Tourism Around the World

Development, management and markets

Edited by

C. Michael Hall, Liz Sharples, Richard Mitchell, Niki Macionis and Brock Cambourne

First published by Butterworth-Heinemann

First published 2003

This edition published 2011 by Routledge
2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN
711 Third Avenue, New York, NY 10017, USA

Routledge is an imprint of the Taylor & Francis Group, an informa business

Copyright 2003, Taylor & Francis Ltd. All rights reserved

No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988 or under the terms of a licence issued by the Copyright Licensing Agency Ltd, 90 Tottenham Court Road, London, England W1T 4LP. Applications for the copyright holders written permission to reproduce any part of this publication should be addressed to the publisher

British Library Cataloguing in Publication Data

Food tourism around the world: development, management and markets

1. Tourism 2. Food 3. Gastronomy

I. Hall, Colin Michael, 1961

338.4'791

Library of Congress Cataloguing in Publication Data

Food tourism around the world: development, management, and markets/edited by

C. Michael Hall... [et al.]

p. cm.

Includes bibliographical references and index.

ISBN 0 7506 5503 8 (alk. paper)

1. Food. 2. Tourism.

I. Hall, Colin Michael, 1961

TX357.F675 2003

ISBN - 978 0 7506 5503 3

Composition by Genesis Typesetting Limited, Rochester, Kent

Contents

C. Michael Hall and Liz Sharples

C. Michael Hall, Richard Mitchell and Liz Sharples

Richard Mitchell and C. Michael Hall

Melissa Wan Hassan and C. Michael Hall

Liz Sharples

Lee Joliffe

Geoffrey Le Grys and Peter Van Fleet

Kim Meyer-Czech

David J. Telfer and Atsuko Hashimoto

John Selwood

Kristy Rusher

Liz Sharples

Jane F. Eastham

Angela Smith and C. Michael Hall

Brock Cambourne and Niki Macionis

Steven Boyne and Derek Hall

Rosario Scarpato and Roberto Daniele

C. Michael Hall, Liz Sharples and Angela Smith

Exhibits

Figures

Tables

Acknowledgements

This book is written as a companion to our book on Wine and Tourism Around the World (2000). As with the wine book this is also a book written by people who are interested and involved in food, from both an academic and a business perspective, and the editors and authors clearly hope that this book will be of interest as much to people in the food and tourism industries, as it is to those with a general interest in food. We would like also to note that research on food tourism is not always as glamorous and attractive as it seems. This stated, the editors would like to thank all the individuals and businesses who gave so freely of their time and expertise throughout the evolution of this book. We would also like to thank and acknowledge the input of all our contributors, whose knowledge and passion have made this book truly international in scope and focus, as well as the tremendous support provided by our publishers in Oxford.

In finishing the book, Michael would like to thank not only those who have sampled ideas regarding food, wine and tourism, but also those who have sampled his cooking over the years or who have fed him on culinary travels. In particular he would like to thank Dick and Margaret Butler, Dave Crag, Cam and Mel Elliott, Thor Flognfeldt, Derek Hall, Atsuko Hashimoto, Sandra James, Alan Lew, Carleen and Richard Mitchell, Dieter Mller, Stephen Page, John Selwood, Dave Telfer, Dallen Timothy and Allan Williams as well as Campbells Butchers, Fortnum and Masons, Fresh Freddys, Mr Johnsons, South Island Gourmet, the tomato and vegetable growers of Kakanui and the Girls. He also very gratefully thanks Jody for coping with a book on food and tourism and looks forward to cooking dinner at more sensible times.

Contributors

Steven Boyne, Leisure and Tourism Management Department, Scottish Agricultural College, Auchincruive, Ayr, Scotland.

Brock Cambourne, Centre for Tourism Research, University of Canberra, Canberra, ACT, Australia.

John Clark, School of Sport and Leisure Management, Sheffield Hallam University, Sheffield, UK.

Roberto Daniele, Department of Hospitality and Tourism, Queen Margaret University College, Edinburgh, Scotland.

Jane F. Eastham, School of Sport and Leisure Management, Sheffield Hallam University, Sheffield, UK.

Kevin Fields, Birmingham College of Food, Tourism and Creative Studies, Birmingham, UK.

C. Michael Hall, Department of Tourism, School of Business, University of Otago, Dunedin, New Zealand.

Derek Hall, Leisure and Tourism Management Department, Scottish Agricultural College, Auchincruive, Ayr, Scotland.

Atsuko Hashimoto, Department of Recreation and Leisure Studies, Brock University, St Catharines, Ontario, Canada.

Robert Janiskee, Department of Geography, University of North Carolina, Charlotte, North Carolina, USA.

Lee Joliffe, University of New Brunswick, St Johns, New Brunswick, Canada.

Geoffrey Le Grys, Centre for Food, School of Sport and Leisure Management, Sheffield Hallam University, Sheffield, UK.

Niki Macionis, Tourism Program, University of Canberra, ACT, Australia.

Kim Meyer-Czech, Institute of Spatial Planning and Rural Development, University of Agricultural Sciences, Vienna, Austria.

Richard Mitchell, School of Tourism and Hospitality, La Trobe University, Melbourne, Victoria, Australia.

Kristy Rusher, Department of Tourism, School of Business, University of Otago, Dunedin, New Zealand.

Rosario Scarpato, School of Tourism and Hospitality, La Trobe University, Melbourne, Victoria, Australia.

John Selwood, Department of Geography, University of Winnipeg, Manitoba, Canada.

Liz Sharples, School of Sport and Leisure Management, Sheffield Hallam University, Sheffield, UK.

Angela Smith, Department of Tourism, School of Business, University of Otago, Dunedin, New Zealand.

Tony Stevens, Academic Palliative Medicine Unit, The Royal Hallamshire Hospital, Sheffield, UK.

David J. Telfer, Department of Recreation and Leisure Studies, Brock University, St Catharines, Ontario, Canada.

Peter Van Fleet, Tribal Tops Inn, PO , Minj, WHP, Papua New Guinea.

Melissa Wan Hassan, Department of Tourism, School of Business, University of Otago, Dunedin, New Zealand.

1 The Consumption of Experiences or The Experience of Consumption? An Introduction to The Tourism of Taste

C. Michael Hall and Liz Sharples

Food is one of the essential elements of the tourist experience. Yet it is such an integral part of the experience that it is only in recent years that it has become a subject of study in its own right. At first glance this may seem somewhat surprising. However, arguably it is the very fact that it is such an integral component of everyday life that food has for so long been missed as an area of serious research and analysis. Food, just like tourism, was for many years a fringe academic discipline, and was frowned upon as an area of research by students of more serious disciplines, unless of course, you could splice genes into it, apply more fertilizer to it or get a greater economic return on it per unit of production. Nevertheless, this situation is changing. The social and cultural significance of food is finally gaining the recognition it deserves (e.g. Arce and Marsden, 1993; Bonanno et al., 1994; Cook and Crang, 1996; Fishwick, 1995; Goody, 1982; Pilcher, 1996; Probyn, 1998; Ritzer, 1993; Seligman, 1994; Sokolov, 1991), as is the role of food in tourism (e.g. Bessire, 1998; Cutforth, 2000; Hall, 2002; Hall and Macionis, 1998; Hall and Mitchell, 2000, 2001; Hjalager and Corigliano, 2000; Hjalager and Richards, 2002; Reynolds, 1993; Seydoux, 1986; Wolf, 2002). Moreover, the media is now full of magazines, e.g.