Globalisation and food consumption in tourism

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

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

305 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)171-196
頁數26
期刊Annals of Tourism Research
39
發行號1
DOIs
出版狀態已發佈 - 2012 1月
對外發佈

ASJC Scopus subject areas

  • 發展
  • 旅遊、休閒和酒店管理

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