Gjornâl Furlan des SiencisFriulian Journal of Science

No. 27 (2019): GFS
RICERCJIS

Food tourism in a time of globalisation of cultures

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  • ADELIN GENCARELLI,
  • LINDA OSTI
ADELIN GENCARELLI
Faculty of Economics and Management, Free University of Bozen-Bolzano, Italy.
LINDA OSTI
Faculty of Economics and Management, Free University of Bozen-Bolzano, Italy.

Peraulis clâf

  • Globalisation,
  • food tourism,
  • authenticity,
  • consumer behaviour

Cemût citâ

[1]
GENCARELLI, A. and OSTI, L. 2019. Food tourism in a time of globalisation of cultures. Gjornâl Furlan des Siencis - Friulian Journal of Science. 27 (May 2019), 33–53.

Ristret

The current phenomenon of globalisation has influenced many aspects of human life, including food production and consumption. With an emerging homogenisation of cuisine methods and tastes among countries, the search for authentic food is becoming a triggering factor in international tourism. The aim of this research it to analyse how globalisation has contributed to food tourism development, by analysing also the profile of gastronomic tourists and the role played by local food in destination attractiveness. The data collection was conducted through a survey that was administered to the clients of five different restaurants. The findings underline the important contribution of globalisation to gastronomic tourism development, and the growing nature of this phenomenon. The results identify local food, and its authenticity, as an important tourist attraction, able to modify the visitor’s image of a destination. Through a cluster analysis it was also possible to identify the “foodies” market segment in the North East of Italy. The research helps to further reinforce the existing theoretical framework, by also providing a general overview of the correlation between globalisation, food tourism, and authenticity.

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