Entrepreneurial strategies in leveraging food as a tourist resource: A cross-regional analysis in italy

Journal of Heritage Tourism

Volumn 8, Issue 2-3, 2013, Pages 182-192

  Presenza, Angelo ^a   Del Chiappa, Giacomo ^b  

^a UNIVERSITY OF CHIETI   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Destination identity; Gastronomy tourism; Restaurant; Traditional cuisine; Typical food

Indexed keywords

EID: 85022164777     PISSN: 1743873X     EISSN: 17476631     Source Type: Journal    
DOI: 10.1080/1743873X.2013.767810     Document Type: Article

References (25)

1. Berenguer, G., Gil, I., and Ruiz, M. E., 2009. Do upscale restaurant owners use wine lists as a differentiation strategy?. International Journal of Hospitality Management, 28 (1):86–95. (doi:10.1016/j.ijhm.2008.04.003)
2. Cohen, E., and Avieli, N., 2004. Food in tourism:Attraction and impediment. Annals of Tourism Research, 31 (4):755–778. (doi:10.1016/j.annals.2004.02.003)
3. Coriat, B., and Weinstein, O., 2002. Organizations, firms and institutions in the generation of innovation. Research Policy, 31 (2):273–290. (doi:10.1016/S0048-7333(01)00141-X)
4. Del Chiappa, G., & Presenza, A. (in press). The use of network analysis to assess relationships among stakeholders within a tourism destination. An empirical investigation on Costa Smeralda-Gallura (Italy). Tourism Analysis, 18(1).
5. Di Mauro, M., Vanni, M., Trampetti, S., Raschi, A., & Cinelli-Colombini, D. (2011, April). Identity expressed by local food tradition. Paper presented at the first European conference on wine and food tourism, Volterra (Pisa), Italy.
6. Dyer, J. H., and Singh, H., 1998. The relational view:Cooperative strategy and sources of interorganizational competitive advantage. Academy of Management Review, 23 (4):660–679.
7. Everett, S., and Aitchison, C. C., 2008. The role of food tourism in sustaining regional identity:A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16 (2):150–167. (doi:10.2167/jost696.0)
8. Gyimothy, S., Rassing, C., and Wanhill, S., 2000. Marketing works:A study of the restaurants on Bornholm, Denmark. International Journal of Contemporary Hospitality Management, 12 (6):371–379. (doi:10.1108/09596110010343648)
9. Hall, C. M., and Mitchell, R., 2001. “ Wine and food tourism ”. In Special interest tourism:Context and cases, Edited by:Douglas, N., and Derrett, R., 307–329. Brisbane:John Wiley.
10. Hall, C. M., and Sharples, L., 2003. “ The consumption of experiences or the experiences of consumption? An introduction to the tourism of taste ”. In Food tourism around the world:Development, management and markets, Edited by:Hall, C. M., Sharples, E., Mitchell, R., Macionis, N., and Cambourne, B., 1–24. Oxford:Butterworth-Heinemann.
11. Hjalager, A. M., and Richards, G., 2002. Tourism and gastronomy, London:Routledge.
12. Horng, J-S., and Tsai, C-T., 2012. Culinary tourism strategic development:An Asia-Pacific perspective. International Journal of Tourism Research, 14 (1):40–55. (doi:10.1002/jtr.834)
13. Inwood, S. M., Sharp, J. S., Moore, R. M., and Stinner, D. H., 2009. Restaurants, chefs and local foods:Insights drawn from application of a diffusion innovation framework. Agriculture and Human Values, 26 (3):177–191. (doi:10.1007/s10460-008-9165-6)
14. Johnson, C., Surlemont, B., Nicod, P., and Revaz, F., 2005. Behind the stars:A concise typology of Michelin restaurants in Europe. Cornell Hotel and Restaurant Administration Quarterly, 46 (2):170–187. (doi:10.1177/0010880405275115)
15. Kim, Y. G., Eves, A., and Scarles, C., 2009. Building a model of local food consumption on trips and holidays:A grounded theory approach. International Journal of Hospitality Management, 28 (3):423–431. (doi:10.1016/j.ijhm.2008.11.005)
16. Laursen, K., Masciarelli, F., and Prencipe, A., 2012. Localized social capital affects innovation. Organization Science, 23 (1):177–193. (doi:10.1287/orsc.1110.0650)
17. Long, L. M., 2004. Culinary tourism, Lexington:University Press of Kentucky.
18. Murphy, J., and Smith, S., 2009. Chefs and suppliers:An exploratory look at supply chain issues in an upscale restaurant alliance. International Journal of Hospitality Management, 28 (2):212–220. (doi:10.1016/j.ijhm.2008.07.003)
19. Presenza, A., and Cipollina, M., 2010. Analysing tourism stakeholders networks. Tourism Review, 65 (4):17–30. (doi:10.1108/16605371011093845)
20. Ritzer, G. F., 1983. The McDonaldization of society. Journal of American Culture, 6 (1):100–107. (doi:10.1111/j.1542-734X.1983.0601_100.x)
21. Scarpato, R., 2002. “ Gastronomy as a tourist product:The perspective of gastronomy studies ”. In Tourism and gastronomy, Edited by:Hjalager, A. M., and Richards, G., 51–70. London:Routledge.
22. Sims, R., 2009. Food, place and authenticity:Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17 (3):321–336. (doi:10.1080/09669580802359293)
23. Smith, S., and Xiao, H., 2008. Culinary tourism supply chains:A preliminary examination. Journal of Travel Research, 46 (3):289–299. (doi:10.1177/0047287506303981)
24. Sparks, B., Bowen, J., and Klag, S., 2003. Restaurants and the tourist market. International Journal of Contemporary Hospitality Management, 15 (1):6–13. (doi:10.1108/09596110310458936)
25. Starr, A., Card, A, Benepe, C., Auld, G., Lamm, D., Smith, K., and Wilken, K., 2003. Sustaining local agriculture:Barriers and opportunities to direct marketing between farms and restaurants in Colorado. Agriculture and Human Values, 20 (3):301–321. (doi:10.1023/A:1026169122326)