Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Gastronomic tourism has the capacity to brand/re-brand a destination or region through its food and drink tourism offering, leading to increased visitation and thus visitor spend, while also supporting local food companies, outlets, suppliers, producers, manufacturers, agri-food and sustainable localised food initiatives, such as the Slow Food Movement and Eat/Shop Local initiatives etc. The sustainability aspects of gastronomic tourism have largely gone ignored in the extant literature and this chapter proposes to examine the potential of this phenomenon as it applies to County Cork in the Republic of Ireland. The chapter contextualises the development of gastronomic tourism and its link with sustainability and in doing so identifies key market trends in relation to the growing links between tourism, gastronomy and sustainability. It then presents a case study of the development of gastronomic tourism in County Cork, Republic of Ireland, examining its growth, development, key features and links with sustainable development. It examines the well-recognised Cork “model” and makes recommendations as to how it might be considered for application to other destinations as a development option for sustainable gastronomic tourism.
LanguageEnglish
Title of host publicationThe Routledge handbook of sustainable food and gastronomy
Place of PublicationLondon
Pages360-369
Publication statusPublished - 2015

Fingerprint

Sustainability
Republic of Ireland
Tourism development
Tourism
Food
Destination
Local food
Gastronomy
Sustainable development
Suppliers
Sustainable tourism
Drinks

Keywords

  • Food
  • tourism
  • gastronomy
  • sustainability
  • Cork.

Cite this

Carruthers, C., Burns, A., & Elliott, G. (2015). Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland. In The Routledge handbook of sustainable food and gastronomy (pp. 360-369). London.
Carruthers, Clare ; Burns, Amy ; Elliott, Gary. / Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland. The Routledge handbook of sustainable food and gastronomy. London, 2015. pp. 360-369
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abstract = "Gastronomic tourism has the capacity to brand/re-brand a destination or region through its food and drink tourism offering, leading to increased visitation and thus visitor spend, while also supporting local food companies, outlets, suppliers, producers, manufacturers, agri-food and sustainable localised food initiatives, such as the Slow Food Movement and Eat/Shop Local initiatives etc. The sustainability aspects of gastronomic tourism have largely gone ignored in the extant literature and this chapter proposes to examine the potential of this phenomenon as it applies to County Cork in the Republic of Ireland. The chapter contextualises the development of gastronomic tourism and its link with sustainability and in doing so identifies key market trends in relation to the growing links between tourism, gastronomy and sustainability. It then presents a case study of the development of gastronomic tourism in County Cork, Republic of Ireland, examining its growth, development, key features and links with sustainable development. It examines the well-recognised Cork “model” and makes recommendations as to how it might be considered for application to other destinations as a development option for sustainable gastronomic tourism.",
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author = "Clare Carruthers and Amy Burns and Gary Elliott",
note = "Reference text: Boyne, S., Williams, F. and Hall, D. (2002) On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail. In Hjalager, A. M. and Richards, G. (2002) Tourism and Gastronomy. Oxon: Routledge, pp. 91-114. Boyne, S. and Hall, D. (2003) Managing food and tourism developments; issues for planning and opportunities to add value. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. Food tourism around the world. Oxford: Elsevier:. pp. 285-295. Boyne, S., Hall, D. and Williams, F (2003) Policy, support and promotion for food related tourism initiatives: A marketing approach to regional development. In Hall, C. M. (2003) Wine, Food and Tourism Marketing. New Jersey: Haworth Hospitality Press, pp. 131-154. Boyne. S. and Hall, D. (2004) Place promotion through food and tourism: Rural branding and the role of websites. Place Branding. 1 (1), pp. 80-92. Croce, E. and Perri, G (2010) Food and wine tourism. Wallingford: CABI. Department of Agriculture, Fisheries and Food. (No date cited) Ireland Rural Development programme, 2007-2013, Summary of Measures, Dublin. du Rand, G. E., Heath, E. and Alberts, N. (2003) The role of local and regional food in destination marketing: A South African situation analysis. In Hall, C. M. (2003) Wine, Food and Tourism Marketing. : New Jersey: Haworth Hospitality Press, pp 97-112. Easterby-Smith, M., Thorpe, R. and Jackson, P. R. (2008) Management Research, Third edition. London: Sage. Eisenhardt, K. M. (1989) Building theories from case study research. Academy of Management Review.14 (4), pp. 532-550. Eisenhardt, K. M. (1991) Better stories and better constructs: The case for rigour and comparative logic. Academy of Management Review. 16 (3), pp. 620-627. Everett, S. and Aitchison, C. (2008) The role of food in sustaining regional identify: A case study of Cornwall, South West England. Journal of Sustainable Tourism. 16 (2), 150-167. Failte Ireland (No date cited) Cork’s coastal food trails. Dublin: Failte Ireland. Hall, C. M. and Mitchell, R. (2001) Wine and food tourism. In Douglas, N., Douglas. N. and Derrett, R. Special interest tourism: Context and cases. Wiley, pp. 307-309. Hall, C. M. and Mitchell, R. (2005) Gastronomic tourism. In Novelli, M. (ed.). Niche tourism. Oxford: Butterworth-Heinemann 73-88. Hall, C. M. and Sharples, L. (2003) The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In. Hall. C. M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. Food tourism around the world: Development, management and markets. pp. 2-24. Hatch, D. (2006) Baltilicious in Brum’s own spice triangle: Dinah Hatch takes a tour of the city’s Sparkbrooks district, where the exotic flavours of Pakistan’s culinary tradition are creating a balti boom. Escape: Culinary Tour. The Observer, Feb. 19th, p.6. http://www.cellartours.com/ireland/private-tours/luxury-gourmet.html, Ireland Gourmet Tours, accessed 13/02/13. http://www.englishmarket.ie, The English Market, accessed, 10/12/13. http://www.goireland.com, accessed 11/12/13. http://www.savvyclub.co.uk/page/Gastronomic-Tour-Experience-UK, accessed 13/02/13. http://www.teagasc.ie/topics/rural_dev, the Agriculture and Food Development Authority, Ireland, accessed 11/12/13. http://www.wcdp.ie/project-funding/tourism, West Cork Development Partnership, accessed, 10/12/13. http://wwww.tastecork.com, Taste Cork, accessed 11/12/13. Long, L. M. (2004) Culinary Tourism. Kentucky: University press of Kentucky. Mintel (2009) Gastronomic Tourism – International. Mintel. Mintel Group Ltd. McKenna and McKenna (2001) The Bridgestone Food Lover’s Guides to Ireland: The shopper’s guide. Durrus: Estragon Press. O’Reilly, S. ( 2001) Fuchsia Brands Ltd.: A case study of networking among the food producer members. Cork: University College Cork. Placebrand (No date cited) West Cork – A place apart, the creation of the Fuchsia brand. Placebarnd Richards, G. (2003) What is cultural tourism?, In van Maaren, A (ed.) Erfgoed voor Toerisme. National Contact Monumenten. Richards, G. and Wilson, J. (2007) The Creative Turn in Regeneration: Creative spaces, Spectacles and Tourism in Cities. In Smith, M. K. (ed) Tourism, Culture and Regeneration. Wallingford: Cabi, 12-24. Robson, C. (2002) Real World Research, Second Edition. Oxford: Blackwell. Sage, C. (2003) Social embeddedness and relations of regard: alternative ‘good food’ networks in south-west Ireland. Journal of Rural Studies. 19, pp. 47-60. Tourism Ireland (No date Cited) Cork’s Coastal Food Trails. Dublin: Tourism Ireland Vasileska, A. and Reckoska, G. (2010) Culinary identity as important segment of tourist offer. Tourism and Hospitality Management Conference Proceedings. pp. 1622-1628. Veal, A.J. (2006) Research methods for leisure and tourism: A practical guide. 3rd ed., Essex: Prentice-Hall. Yin, R. K. (2009) Case Study Research: Design and methods. 4th ed., London: Sage.",
year = "2015",
language = "English",
isbn = "978-0-415-70255-3",
pages = "360--369",
booktitle = "The Routledge handbook of sustainable food and gastronomy",

}

Carruthers, C, Burns, A & Elliott, G 2015, Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland. in The Routledge handbook of sustainable food and gastronomy. London, pp. 360-369.

Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland. / Carruthers, Clare; Burns, Amy; Elliott, Gary.

The Routledge handbook of sustainable food and gastronomy. London, 2015. p. 360-369.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland

AU - Carruthers, Clare

AU - Burns, Amy

AU - Elliott, Gary

N1 - Reference text: Boyne, S., Williams, F. and Hall, D. (2002) On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail. In Hjalager, A. M. and Richards, G. (2002) Tourism and Gastronomy. Oxon: Routledge, pp. 91-114. Boyne, S. and Hall, D. (2003) Managing food and tourism developments; issues for planning and opportunities to add value. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. Food tourism around the world. Oxford: Elsevier:. pp. 285-295. Boyne, S., Hall, D. and Williams, F (2003) Policy, support and promotion for food related tourism initiatives: A marketing approach to regional development. In Hall, C. M. (2003) Wine, Food and Tourism Marketing. New Jersey: Haworth Hospitality Press, pp. 131-154. Boyne. S. and Hall, D. (2004) Place promotion through food and tourism: Rural branding and the role of websites. Place Branding. 1 (1), pp. 80-92. Croce, E. and Perri, G (2010) Food and wine tourism. Wallingford: CABI. Department of Agriculture, Fisheries and Food. (No date cited) Ireland Rural Development programme, 2007-2013, Summary of Measures, Dublin. du Rand, G. E., Heath, E. and Alberts, N. (2003) The role of local and regional food in destination marketing: A South African situation analysis. In Hall, C. M. (2003) Wine, Food and Tourism Marketing. : New Jersey: Haworth Hospitality Press, pp 97-112. Easterby-Smith, M., Thorpe, R. and Jackson, P. R. (2008) Management Research, Third edition. London: Sage. Eisenhardt, K. M. (1989) Building theories from case study research. Academy of Management Review.14 (4), pp. 532-550. Eisenhardt, K. M. (1991) Better stories and better constructs: The case for rigour and comparative logic. Academy of Management Review. 16 (3), pp. 620-627. Everett, S. and Aitchison, C. (2008) The role of food in sustaining regional identify: A case study of Cornwall, South West England. Journal of Sustainable Tourism. 16 (2), 150-167. Failte Ireland (No date cited) Cork’s coastal food trails. Dublin: Failte Ireland. Hall, C. M. and Mitchell, R. (2001) Wine and food tourism. In Douglas, N., Douglas. N. and Derrett, R. Special interest tourism: Context and cases. Wiley, pp. 307-309. Hall, C. M. and Mitchell, R. (2005) Gastronomic tourism. In Novelli, M. (ed.). Niche tourism. Oxford: Butterworth-Heinemann 73-88. Hall, C. M. and Sharples, L. (2003) The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In. Hall. C. M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. Food tourism around the world: Development, management and markets. pp. 2-24. Hatch, D. (2006) Baltilicious in Brum’s own spice triangle: Dinah Hatch takes a tour of the city’s Sparkbrooks district, where the exotic flavours of Pakistan’s culinary tradition are creating a balti boom. Escape: Culinary Tour. The Observer, Feb. 19th, p.6. http://www.cellartours.com/ireland/private-tours/luxury-gourmet.html, Ireland Gourmet Tours, accessed 13/02/13. http://www.englishmarket.ie, The English Market, accessed, 10/12/13. http://www.goireland.com, accessed 11/12/13. http://www.savvyclub.co.uk/page/Gastronomic-Tour-Experience-UK, accessed 13/02/13. http://www.teagasc.ie/topics/rural_dev, the Agriculture and Food Development Authority, Ireland, accessed 11/12/13. http://www.wcdp.ie/project-funding/tourism, West Cork Development Partnership, accessed, 10/12/13. http://wwww.tastecork.com, Taste Cork, accessed 11/12/13. Long, L. M. (2004) Culinary Tourism. Kentucky: University press of Kentucky. Mintel (2009) Gastronomic Tourism – International. Mintel. Mintel Group Ltd. McKenna and McKenna (2001) The Bridgestone Food Lover’s Guides to Ireland: The shopper’s guide. Durrus: Estragon Press. O’Reilly, S. ( 2001) Fuchsia Brands Ltd.: A case study of networking among the food producer members. Cork: University College Cork. Placebrand (No date cited) West Cork – A place apart, the creation of the Fuchsia brand. Placebarnd Richards, G. (2003) What is cultural tourism?, In van Maaren, A (ed.) Erfgoed voor Toerisme. National Contact Monumenten. Richards, G. and Wilson, J. (2007) The Creative Turn in Regeneration: Creative spaces, Spectacles and Tourism in Cities. In Smith, M. K. (ed) Tourism, Culture and Regeneration. Wallingford: Cabi, 12-24. Robson, C. (2002) Real World Research, Second Edition. Oxford: Blackwell. Sage, C. (2003) Social embeddedness and relations of regard: alternative ‘good food’ networks in south-west Ireland. Journal of Rural Studies. 19, pp. 47-60. Tourism Ireland (No date Cited) Cork’s Coastal Food Trails. Dublin: Tourism Ireland Vasileska, A. and Reckoska, G. (2010) Culinary identity as important segment of tourist offer. Tourism and Hospitality Management Conference Proceedings. pp. 1622-1628. Veal, A.J. (2006) Research methods for leisure and tourism: A practical guide. 3rd ed., Essex: Prentice-Hall. Yin, R. K. (2009) Case Study Research: Design and methods. 4th ed., London: Sage.

PY - 2015

Y1 - 2015

N2 - Gastronomic tourism has the capacity to brand/re-brand a destination or region through its food and drink tourism offering, leading to increased visitation and thus visitor spend, while also supporting local food companies, outlets, suppliers, producers, manufacturers, agri-food and sustainable localised food initiatives, such as the Slow Food Movement and Eat/Shop Local initiatives etc. The sustainability aspects of gastronomic tourism have largely gone ignored in the extant literature and this chapter proposes to examine the potential of this phenomenon as it applies to County Cork in the Republic of Ireland. The chapter contextualises the development of gastronomic tourism and its link with sustainability and in doing so identifies key market trends in relation to the growing links between tourism, gastronomy and sustainability. It then presents a case study of the development of gastronomic tourism in County Cork, Republic of Ireland, examining its growth, development, key features and links with sustainable development. It examines the well-recognised Cork “model” and makes recommendations as to how it might be considered for application to other destinations as a development option for sustainable gastronomic tourism.

AB - Gastronomic tourism has the capacity to brand/re-brand a destination or region through its food and drink tourism offering, leading to increased visitation and thus visitor spend, while also supporting local food companies, outlets, suppliers, producers, manufacturers, agri-food and sustainable localised food initiatives, such as the Slow Food Movement and Eat/Shop Local initiatives etc. The sustainability aspects of gastronomic tourism have largely gone ignored in the extant literature and this chapter proposes to examine the potential of this phenomenon as it applies to County Cork in the Republic of Ireland. The chapter contextualises the development of gastronomic tourism and its link with sustainability and in doing so identifies key market trends in relation to the growing links between tourism, gastronomy and sustainability. It then presents a case study of the development of gastronomic tourism in County Cork, Republic of Ireland, examining its growth, development, key features and links with sustainable development. It examines the well-recognised Cork “model” and makes recommendations as to how it might be considered for application to other destinations as a development option for sustainable gastronomic tourism.

KW - Food

KW - tourism

KW - gastronomy

KW - sustainability

KW - Cork.

M3 - Chapter

SN - 978-0-415-70255-3

SP - 360

EP - 369

BT - The Routledge handbook of sustainable food and gastronomy

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Carruthers C, Burns A, Elliott G. Gastronomic tourism: development, sustainability and applications - A Case Study of Cork, Republic of Ireland. In The Routledge handbook of sustainable food and gastronomy. London. 2015. p. 360-369