Food and Wine Tourism as a Pull Factor for Tuscany

Enrica Lemmi; Monica Siena Tangheroni

doi:10.6092/issn.2036-5195/5294

Authors

Enrica Lemmi University of Pisa

Enrica Lemmi is Associate Professor in Geography at the University of Pisa, Department of Political Sciences; also teacher of Geography of Tourism at the Fondazione Campus in Lucca (since 2004) and member of the Scientific Board of the PhD in Geopolitics at University of Pisa (since 2010). Enrica Lemmi’s research activities focus on the topics concerning Urban Geography and Tourism Geography with particular reference to the Mediterranean region and the sustainability processes. Author of numerous publications and speaker at many conferences in Italy and abroad.
Monica Siena Tangheroni University of Pisa

Monica Siena Tangheroni is involved in several projects on Tourism Geography at the University of Pisa, Department of Political Sciences. Her research activity focuses on rural areas development, cultural heritage, sustainable tourism development and destination branding. Author of some publications and speaker at some conferences in Italy and abroad.

DOI:

https://doi.org/10.6092/issn.2036-5195/5294

Keywords:

Enogastronomic Tourism, Integrated Tourism, Experience Based Tourism, Enogastronomic Tourism in Tuscany, New Tourist Communication

Abstract

The aim of this paper is to underline the importance of the experience based tourism with reference to food and wine tourism in Tuscany. Starting from a literature review that has been focusing on a wide range of topics for long time, we explain first the different forms of tourism of taste; secondly the wide diffusion of this kind of tourism in Tuscany thanks to its important assets, as key factors to the tourist success; finally how the lack of upgraded tourist products and a standard communication are restraining its further improvement. The experience based tourism with its peculiar customization of the supply and the communication especially built for the new technological devices could upgrade the Tuscan tourist features. Just to give some examples, the more current tools include gamification and geocatching as new and amusing outputs that can involve the active tourist in search of new experiences, as well as the Sentiment Analysis as a process able to transform the customer opinions into useful data for a market segmentation and implementation of branding reputation.

References

Alcock, J. P. (1995). The revival of traditional food in Mallorca. Nutrition and Food Science, 3, 35-38.

Amin, A. (1997). Placing globalization. Theory, Culture and Society, 14, 123-137.

Antonioli Corigliano, M.(1996). Enoturismo: caratteristiche della domanda, strategie di offerta e aspetti territoriali e ambientali. Milano: Franco Angeli.

Antonioli Corigliano, M (2002). The route to quality: Italian gastronomy networks in operation. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (166-185). London: Routledge.

Antonioli Corigliano, M., COMITEL & Partners (Eds.) (2004). Osservatorio Internazionale sul turismo enogastronomico. Milano: FrancoAngeli.

Antonioli Corigliano, M. (2011a). The Outbound Chinese Tourism to Italy: the New Graduates’ Generation. Journal of China Tourism Research, 7, 396-410.

Antonioli Corigliano, M. (2011b). Internet e turismo: tecnologie per operare con successo. Milano: Egea.

A.R.S.I.A. & Regione Toscana. (2003). I prodotti tradizionali della Toscana. Firenze: Regione Toscana.

Balestrieri, G. (2005). Il turismo rurale nello sviluppo territoriale integrato. Firenze: Irpet.

Bencardino, F. & Greco, I. (2007). Ripensare il turismo tra turismo e territori. In F. Bencardino & M. Prezioso (Eds.), Geografia del turismo (pp.95-135). Milano: McGraw Hill.

Bessiere, J. (1998). Local development and heritage: traditional food and cuisine as a tourist attraction in rural areas. Sociologia Ruralis, 38, 21-34.

Boualis, D. & Law, R. (2008). Progress in information technology and tourism management: 20 years on and 10 years after the Internet – The state of eTourism research. Tourism Management, 29, 609-623.

Boyne, S., Williams, F. & Hall, D. (2002). On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 91-114). London: Routledge.

Capatti, A. (2012). Educating tourists in the art of gastronomy and culture in Italy. In OECD, Food and the Tourism Experience (pp.75-87). OECD Publishing.

Cassi, L. & Meini, M. (2004), La nuova ruralità fra economia e cultura. Itinerari nel paesaggio rurale toscano. In P. Di Carlo & L. Moretti (Eds.), Nuove politiche per il mondo agricolo: multifunzionalità e sviluppo integrato del territorio (pp. 225-230). Bologna: Pàtron.

Chang, R. C. Y., Kivela, J. & Mak, A. H. N. (2010), Food Preferences of Chinese Tourists. Annals of Tourism Research, 37, 989-1011.

Censis (2013). Osservatorio sul turismo del vino. XI Rapporto annuale. Retrieved from http://www.cittadelvino.it

Censis & Coldiretti (2012). Vivere insieme, vivere meglio. Retrieved from http://www.censis.it

Cohen, E. & Avieli, N. (2004). Food in Tourism. Attraction and Impediment. Annals of Tourism Research, 31, 755-778.

Cozzi, P. G. (2010). Turismo e Web. Milano: FrancoAngeli.

Croce, E. & Perri, G. (2010). Il turismo enogastronomico, progettare, gestire, vivere l’integrazione tra cibo, viaggio e territorio. Milano: FrancoAngeli.

Croci, E., (2009). Turismo culturale: il marketing delle emozioni. Milano: FrancoAngeli.

Csergo, J. (1996). The emergence of regional cuisines. In J. L. Flandrin & M. Montanari (Eds.), Food. A culinary history (pp. 500-515). New York: Columbia University Press.

Dall’Ara, G. & Dionisio, P. (2012). Come accogliere I turisti cinesi. Milano: FrancoAngeli.

Dann, G. M. S. & Jacobsen, J. K. S. (2002). Leading the tourist by the nose. In G. M. S. Dann (Ed.), The tourist is a metaphor of the social world (pp. 209-235). Wallingford: CABI Publishing.

Falcioni, P. (1995). Toscana. Roma: Reda.

Gatti, S. (Ed.) (2001). La valorizzazione delle produzioni tipiche. Milano: FrancoAngeli.

Gatti, S. & Incerti, F. (1998). The Wine Routes as an Instrument for the Valorisation of Typical Products and Rural Areas. In F. Arfini & C. Mora (Eds.), Eu Typical Productions: Rural Effect and Agro-industrial Problem. Parma: Università di Parma.

Gräbner, D., Zanker M., Fliedl G. & Fuchs M. (2012). Classification of Customer Reviews based on Sentiment Analysis. 19th Conference on Information and Communication Technologies in Tourism. Springer, Helsingborg, Sweden. Retrieved from http://www.configworks.com

Hall, M. & Mitchell, R.(2002). Tourism as a force for gastronomic globalization and localization. In A. M. Hjalger & G. Richards (Eds.), Tourism and gastronomy (pp. 71-87). London: Rutledge

Hall et al. (Eds.) (2003). Food tourism around the World. Development, management and market. London: Routledge

Hjalager, A. M. (2002). A typology of gastronomy tourism. In A. M. Hjalger & G. Richards (Eds.), Tourism and gastronomy . (pp.21-35). London: Routledge.

Hoffman, A. (2006). La nuova politica di sviluppo rurale. Milano: FrancoAngeli.

Istat (2013). Le aziende agrituristiche in Italia, anno 2013. Retrieved from http://www.istat.it

Jones, A. & Jenkins, I. (2002). ‘A taste of Wales – Blas Ar Gumru’: institutional malaise in promoting Welsh food tourism product. In A. M. Hjalger & G. Richards (Eds.), Tourism and gastronomy (pp. 115-131). London: Routledge.

Lemmi, E. (2009). Dallo “spazio consumato” ai luoghi ritrovati. Milano: FrancoAngeli.

Lemmi, E. (2012). L’uso turistico del territorio rurale. In F. Pollice (Ed.), Nuovi spazi dell’agricoltura italiana (pp.105-108). Roma: Società Geografica Italiana.

Lemmi, E. & Siena Tangheroni, M. (2013a). The experience-oriented tourism in Tuscan rural areas. European Journal of Tourism, Hospitality and Ricreation, 4, 47-68.

Lemmi, E. & Siena Tangheroni, M. (2013b). Il turismo enogastronomico fra specificità locale e opportunità globale. In Memorie Geografiche, 11, 168-177, Firenze: Società di Studi geografici.

Lee I. & Arcodia C. (2011). The Role of Regional Food Festivals for Destination Branding. International Journal of Tourism Research, 13, 355-367.

Mak, A. H. N., Lumbers M., Eves A. & Chang R. C. Y. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31, 928-936.

Mak, A. H. N., Lumbers, M. & Eves A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39, 171-196.

Mitchell, R. & Hall, C. M. (2003). Consuming tourist: Food tourist consumer behaviour. In C. M. Hall & Al., Food tourism around the World. Development, management and market. London: Routledge

Malevolti, I. (2003). Prodotti tipici locali tradizionali e turismo rurale. Firenze: Irpet.

Mason, M. C., Paggiaro, A. (2012). Investigating the role of festivalscape in culinary tourism: The case of food and wine events. Tourism management, 33, 1329-1336.

Murphy, P. E. (1985). Tourism: a Community Approach. Cambridge: University Press.

OECD. (2012). Food and Tourism Experience. OECD publishing.

Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The case of Hong Kong and Turkey. Tourism Management, 28, 253-261.

Osservatorio Nazionale del Turismo. (2011). Scheda mercato Brasile. Retrieved from http://www.ontit.it

Osservatorio Nazionale del Turismo. (2011). Scheda mercato Cina. Retrieved from http://www.ontit.it

Osservatorio Nazionale del Turismo. (2011). Scheda mercato India. Retrieved from http://www.ontit.it

Osservatorio Nazionale del Turismo. (2011). Scheda mercato Russia. Retrieved from http://www.ontit.it

Pine, B. J. & Gilmore, J. H. (1999). The Experience Economy. Work is a Theatre and Every Business a Stage. Boston: Harvard Business School Press.

Plog, S. C. (1973). Why destination Areas Rise and Fall in Popularity. Cornell HRA Quarterly, 15, 55-58.

Pollice, F. & Spagnuolo, F. (2010). Branding, identità e competitività. Geotema, 37, 49-56.

Quan, S. & Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experience in tourism. Tourism Management, 25, 297-305.

Regione Toscana & Irpet. (2012). Rapporto sul sistema rurale toscano. Retrieved from http://www.irpet.it.

Richards, G. (2002). Gastronomy: An Essenital Ingredient in Tourism Production and Consupmtion? In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 3-20). London: Routledge.

Rossi, A. & Goetz, M. (2011). Creare offerte turistiche vincenti con Tourist Experience Design. Milano: Hoepli.

Sidali, K. L., Spiller A. & Schulze B. (Eds.). Food, Agri-Culture and Tourism. Berlin: Springer.

Sims, R. (2010). Putting place on the menu: the negotiation of locality in UK food tourism, from production to consumption. Journal of Rural Studies, 26, 105-115.

Stamboulis, Y. & Skayannis, P. (2003). Innovation strategies and technology for experience-based tourism. Tourism Management, 24, 35-43.

Tamma, M. (2010). Prodotti culturali e territori: l’immateriale che ‘vive’ nella materialità. Sinergie, 82, 27-46.

Telleschi, A. (1992). Turismo verde e spazio rurale in Toscana. Pisa: ETS.

Telleschi, A., Lemmi, E., Siena Tangheroni, M. & De Leo, M. (2007). L’agricoltura in Toscana, dalla tradizione alla sostenibilità. In A. Telleschi, E. Lemmi, M. Siena Tangheroni & M. De Leo (Eds.), Temi di geografia degli spazi rurali (7-28). Pisa: SEU.

Unioncamere. (2012). Rapporto Unioncamere . Retrieved from http:// www.ontit.it

Unioncamere. (2013). Impresa turismo. Retrieved from http:// www.ontit.it

Unioncamere & Isnart (2013). Indagine sul turismo organizzato internazionale. Retrieved from http://www.ontit.it

Food and Wine Tourism as a Pull Factor for Tuscany

Authors

DOI:

Keywords:

Abstract

References

Downloads

Published

How to Cite

Issue

Section

License

Language

Information

Current Issue

Keywords