TY - JOUR
T1 - Food in tourism - Attraction and impediment
AU - Cohen, Erik
AU - Avieli, Nir
PY - 2004/10
Y1 - 2004/10
N2 - The common perception of food as a mere attraction in tourism is challenged by stressing the complications and impediments experienced by tourists in the local culinary sphere in unfamiliar destinations, even when attracted to the local cuisine. Hygiene standards, health considerations, communication gaps, and the limited knowledge of tourists concerning the local cuisine are discussed, while the role of ethnic restaurants at home in preparing tourists for the food abroad is questioned. The various ways in which culinary establishments mediate between the tourists and the local cuisine are described. The authenticity of dishes in such establishments and the varieties of culinary experience are considered.
AB - The common perception of food as a mere attraction in tourism is challenged by stressing the complications and impediments experienced by tourists in the local culinary sphere in unfamiliar destinations, even when attracted to the local cuisine. Hygiene standards, health considerations, communication gaps, and the limited knowledge of tourists concerning the local cuisine are discussed, while the role of ethnic restaurants at home in preparing tourists for the food abroad is questioned. The various ways in which culinary establishments mediate between the tourists and the local cuisine are described. The authenticity of dishes in such establishments and the varieties of culinary experience are considered.
KW - Cuisine
KW - Culinary establishments
KW - Ethnic restaurants
KW - Food
UR - http://www.scopus.com/inward/record.url?scp=10244278041&partnerID=8YFLogxK
U2 - 10.1016/j.annals.2004.02.003
DO - 10.1016/j.annals.2004.02.003
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AN - SCOPUS:10244278041
SN - 0160-7383
VL - 31
SP - 755
EP - 778
JO - Annals of Tourism Research
JF - Annals of Tourism Research
IS - 4
ER -