SHS Web Conf.
Volume 110, 2021International Conference on Economics, Management and Technologies 2021 (ICEMT 2021)
|Number of page(s)
|11 June 2021
Gastronomic Tourism as a Way of Forming Impressions
Far Eastern Federal University, School of Economic and Management, FEFU Campus, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia
* Corresponding author: firstname.lastname@example.org
Since the second half of the 2000s, gastronomic tourism has been the most dynamically growing segment of tourism around the world: up to 1/3 of the tourist’s expenses in the destination are expenses for food and beverage. The importance of gastronomy in the context of the experience economy has grown many times: gastronomy has ceased to be only a function of ensuring the tourist’s stay in the destination, along with accommodation and transport – it becomes the core of the tourist experience, a means of penetrating the history and culture of the destination, receiving the brightest and deepest emotions. Against the background of increasing globalization and ever-greater “seen” by the average tourist, there is a burning out of interest in traditional tourist activities; for example, sightseeing is no longer enough, and tourists require full immersion in the culture of the host country/region, and even more – they want to live a small life like a local, and gastronomic experiences that extend beyond the simple consumption of food are able to meet this exacting demand. The increasing tourist flows and the volume growth of public catering indicate the demand for the gastronomic component of tourism, which, in turn, can be one of the main ways to form impressions.
© The Authors, published by EDP Sciences 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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