Globalisation and food consumption in tourism

Athena H.N. Mak*, Margaret Lumbers, Anita Eves

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

215 Citations (Scopus)

Abstract

In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet, as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant perspectives and theories of globalisation are reviewed to provide a theoretical framework for the study. Key dimensions underlying food consumption in tourism are elucidated, and the impacts of globalisation on the culinary supply and tourist food consumption are discussed. A conceptual model is developed in an attempt to illustrate the influence of globalisation on food consumption in tourism. This study concludes that from the world culture theory perspective, globalisation can be an impetus to reconstruct or reinvent local gastronomic traditions and particularities.

Original languageEnglish
Pages (from-to)171-196
Number of pages26
JournalAnnals of Tourism Research
Volume39
Issue number1
DOIs
Publication statusPublished - 2012 Jan
Externally publishedYes

Keywords

  • Convergence and divergence
  • Food consumption in tourism
  • Local culinary supply
  • Localisation
  • Theory of glocalisation
  • World culture theory

ASJC Scopus subject areas

  • Development
  • Tourism, Leisure and Hospitality Management

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