Effects of Cultural and Tourism Policies on Local Development: the Case of Food Trails in Medellín, Colombia

Maria del Pilar Leal Londoño, Francesc Xavier Medina

Abstract


The emergence of Food Tourism worldwide has encouraged the rise of numerous food tourism strategies and initiatives everywhere, including Colombia. These are flourishing thanks to the tourism and cultural policies that recognise Colombian food processes and practices as intangible cultural heritage. One of the most representative strategies nowadays is the case of Medellín Sí Sabe (Medellín has a taste). The programme has been led by the local authorities and has been backed by different local organisations. This paper outlines an exploratory approach based on literature review, public documents, policies and the information obtained through nine semi-structured interviews applied to key stakeholders responsible for the implementation of this initiative in Medellín. The information provides some insights into how this strategy has had relevant effects on the local economic revitalisation by linking small and medium-sized food enterprises, which base their activity mainly on traditional dishes and products of the region. Firstly, it analyses the strategy’s structure and its link to national tourism and cultural policies based on the main concepts of territorial development: knowledge, learning and innovation. By analysing Medellín (Colombia) as case study, it recognises the role played by local authorities in the promotion of food tourism.


Keywords


Tourism and Cultural Policies; Food Tourism; Heritage; Territorial Development; Cities

Full Text:

PDF (English)

References


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

Armesto, X., & Gómez, B. (2006). Tourism and quality agro-food products: An opportunity for the Spanish countryside. Royal Dutch Geographical Society, 97(2), 166-177.

Askegaard, S., & Kjeldgaard, D. (2007). Here, there, and everywhere: place branding and gastronomical globalization in a macromarketing perspective. Journal of Macromarketing, 27(2), 138-147.

Berg, P.O., & Sevon, G. (2014). Food-branding places – A sensory perspective. Place Branding and Public Diplomacy, 10(4), 289-304.

Bertella, G. (2011). Knowledge in food tourism: the case of Lofoten and Maremma Toscana, Current Issues in Tourism, 14(4), 355-371.

Boniface, P. (2003). Tasting tourism: Travelling for food and drink. Burlington: Ashgate.

Comisión Europea (2005). De la granja a la mesa por una alimentación sana para los consumidores europeos, Serie: Europa en movimiento. Luxemburgo: Oficina de Publicaciones Oficiales de la Comunidad Europea.

DiMaggio, P. (1991). Constructing an Organizational Field as a Professional Project: U.S. Art Museums, 1920–1940. In W. Powell & P. Dimaggio (Eds), The New Institutionalism in Organizational Analysis (pp. 267-292). Chicago: University of Chicago Press.

Dimaggio, P., & Powell, W. (1983). The Iron Cage Revisited: Institutional Isomorphism and Collective Rationality. American Sociological Review, 48(2), 147-160.

Eisenhardt, K. (1989). Building Theories from Case Study Research. The Academy of Management Review, 14(4), 532-550.

Fan, J. (2013). Can ideas about food inspire real social change? The case of Peruvian gastronomy. Gastronomica: The Journal of Food and Culture, 13(2), 29- 40.

Fandos Herrera, C.; Blanco H, J., & Puyuelo A, J. (2012). Gastronomy’s importance in the development of tourism destinations in the world. In P. Jordan (Eds), Global Report on Food Tourism. Madrid: World Tourism Organization (OMT).

Horng, J-S., & Tsai, C-T. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31, 74–85.

Lawrence, T., & Philips, N. (2004). From Moby Dick to Free Willy: Macro-Cultural Discourse and Institutional Entrepreneurship in Emerging Institutional Fields. Organization, 11(5), 689-711.

Leal, M.P. (2013). Turismo gastronómico y desarrollo local en Cataluña: el abastecimiento y la comercialización de los productos alimenticios (Doctoral dissertation). University of Barcelona, España.

Leal, M.P. (2015). Turismo gastronómico: impulsor del comercio de proximidad. Barcelona: UOC Publishing.

Martínez, N. M. (2016). Towards a network place branding through multiple stakeholders and based on cultural identities: The case of “The Coffee Cultural Landscape” in Colombia. Journal of Place Management and Development, 9(1), 73-90.

Ministerio de Cultura de Colombia (2012). Política para el conocimiento, la salvaguardia y el fomento de la alimentación y las cocinas tradicionales de Colombia. Bogotá.

North, D. C. (1991). Institutions. The Journal of Economic Perspectives, 5(1), 97-112.

OMT (2000). Actas de la conferencia Local Food & Tourism International. Larnaka Chipre: OMT Publicaciones.

Pastras, P., & Bramwell, B. (2013). A strategic-relational approach to tourism policy. Annals of Tourism Research, 43, 390–414.

Pike, A., Rogriguez-Pose, J.T., & Tomaney, J. (2006). Desarrollo local y regional. Valencia: Publicaciones de la Universidad de Valencia.

Powell, W., & DiMaggio, P. (Eds) (1991). The new institutionalism in organizational analysis. Chicago: University of Chicago Press.

Ravenscroft, N., & Van Westering, J. (2002). Gastronomy and intellectual property. In A. Hjalager & G. Richards (Eds), Tourism and gastronomy (pp. 153-163). London: Routledge.

Salom Carrasco, J., & Albertos Puebla, J.M (2009). El papel de las redes en el desarrollo territorial. In J. Salom Carrasco & J.M. Albertos Puebla (Eds), Redes socioinstitucionales, estrategias de innovación y desarrollo territorial en España (pp. 13-42). Valencia: Publicaciones de la Universidad de Valencia- Instituto Interuniversitario de Desarrollo Local.

Santos, M. (1996). A natureza do espaço: técnica e tempo, razão e emoção. São Paulo: Hucitec.

Therkelsen, A., & Halkier, H. (2008). Contemplating place branding umbrellas. The case of coordinated national tourism and business promotion in Denmark. Scandinavian Journal of Hospitality and Tourism, 8(2), 159-175.

Tresserras, J., Medina, X., & Matamala, J.C. (2009). El Patrimonio gastronómico como recurso en las políticas culturales y turísticas en España: el caso de Cataluña. In: J. Tresserras & X. Medina (Eds), Patrimonio gastronómico y turismo cultural en el Mediterráneo (pp. 217-242). Barcelona: Ibertur Colección Turismo Cultural.

Tsai, C. T. S., & Wang, Y. C. (2016). Experiential value in branding food tourism. Journal of Destination Marketing & Management.

doi: http://dx.doi.org/10.1016/j.jdmm.2016.02.003




DOI: 10.6092/issn.2036-5195/6757

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Maria del Pilar Leal Londoño, Francesc Xavier Medina

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 Unported License.