Cultures of Food
Fan Tourism and the Search for the Authentic Celebrity Chef Dining Experience
Paper Presentation in a Themed Session Carina Jane Mansey
Research has highlighted that major cultural, political, and economic shifts have led food to be consumed in a new way. The social system of dining out has changed and dishes are no longer revered simply because of the culinary skills used to create them. Indeed, it was culinary skill that once led chefs to gain and retain stardom. Yet, while modern chefs do require some culinary ability in order to traverse the tightrope of "celebritisation," a form of tourism has transformed the dining industry and those who have obtained celebrity status need to work with cultural intermediaries to be skilled in staging authentic dining experiences that remain true to their personas. Many fans frequent restaurants associated with these celebrity chefs in order to acquire a slice of their essence, rather than because of the actual food served or the mastery that has gone into making it. Thus, drawing on MacCannell’s (1973, 1976) theories concerning "staged authenticity" and Goffman’s (1956) ideas about "the presentation of the self," the reasons behind this will be explored, as will the constructed tourist attractions.
Transforming a Region’s Food and Drink Brand Profile Using a City-Based Festival
Paper Presentation in a Themed Session Seth I Kirby, Seth I Kirby
In the context of a grassroots urban food and drinks festival, the purpose of the study is to explore the potential linkages between both stakeholders (festivals and producers) for enhancing a more diverse, authentic slower cultural visitor offer, and destination image across the visitor economy. This analysis discusses how grassroots festivals can support small business and play a wider role in the placemaking of touristic-historic cities, like Cambridge, UK. The study emphasises the importance of city festivals and bottom-up strategies in enhancing the slow tourism and slow food agendas. In this case, Cambridgeshire’s largest food and drink festival contributed towards an alternative idea of place and destination, more vibrant and authentic connectivity with localities and slower visitor experiences. Using the empirical setting of EAT Cambridge several in-depth interviews (10+) were undertaken, coupled with survey data collected during 2014 and 2015. Drawing on key stakeholder perspectives including participating micro and small producers, tourism management and policy stakeholders at the regional destination management organisation (DMO): ‘Visit Cambridge and Beyond’. Evidence from small food and drink festival traders illustrated how EAT Cambridge heightened interest in the locality. A strong food and drink scene in Cambridge was considered to be the single greatest prospect for the city, in addition to creating further demand for visitors and establishing ‘new events’ and fringe events. The study concludes by providing managerial recommendations for the organisers in integrating the festival and fringe events into the host destination’s brand using tactics aligned with the regional DMO.
A Study of Coffee Tourism
Paper Presentation in a Themed Session María José Polo Bueno
The interests of tourists have been changing, and they are increasingly becoming more knowledgeable. Nowadays they know more about culture and other matters that in tourism are considerate important and related to the local identity. The objective of this work is conducting a literature review on the study of coffee tourism. The analysis of this situation confirms that food and drinks hold much potential to reinforce sustainability in tourism; and reaffirms the authenticity of the destination; collaborating to protect the environment and foster the local economy. The role of food and drinks in the marketing area has received very little attention. The study of this topic will serve as an aid to build an adequate strategy in the coffee tourism industry, implementing marketing activities taking advantage of technology, together with the support of the main stakeholders. This paper will highlight the key findings of the literature on Coffee Tourism in order to improve the competitiveness of this specific type of tourism.
