Abstract
This introductory chapter provides the important contextual backgrounds of food tourism in Asia as well as key concepts and perspectives of understanding food tourism in Asia. Food as an experience of otherness, which has been predominantly discussed from a Western perspective, is understood within the Asian context through ethnic diversity and social changes in the region. Two distinctive approaches to food tourism in Asia are developed: food for tourism and tourism for food. The former corresponds to the conventional concept of food as a distinctive tourism resource, while the latter reflects on the contemporary social aspects of Asian countries where there is a strong and influential media presence.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Avieli, N. (2012). Rice talks: Food and community in Vietnamese town. Bloomington: Indiana University Press.
Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38, 21–34.
Blair, M., Armstrong, R., & Murphy, M. (2003). The 360 degree brand in Asia: Creating more effective marketing communications. Singapore: John Wiley & Sons (Asia) Pte Ltd.
Broadway, M. J. (2017). ‘Putting place on a plate’ along the West Cork food trail. Tourism Geographies, 19(3), 467–482.
Brown, K. M. (1995). Serving the spirits: The ritual economy of Haitian Vodou. In D. J. Cosentino (Ed.), Sacred arts of Haitian Vodou (pp. 205–223). Los Angeles: UCLA Fowler.
Cayla, J., & Eckhardt, G. M. (2007). Asian brands without borders: Regional opportunities and challenges. International Marketing Review, 24(4), 444–456.
Cheung, S. C. H. (2013). From foodways to intangible heritage: A case study of Chinese culinary resource, retail and recipe in Hong Kong. International Journal of Heritage Studies, 19(4), 353–364.
Cook, I., & Crang, P. (1996). The world on a plate: Culinary culture, displacement and geographical knowledges. Journal of Material Culture, 1(2), 131–153.
Ellis, A. (2014). Food tourism: A systematic review of food tourism literature 1994–2014. Unpublished Honours dissertation, South Australia, Flinders University, Australia.
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263.
Everett, R. (2017, April 12). 10 gourmet adventure that prove Asia is the greatest continent for food. The Telegraph. Retrieved from https://www.telegraph.co.uk/travel/tours/amazing-gourmet-getaways-in-asia/
Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167.
Feeley-Harnik, G. (1994). The Lord’s table: The meaning of food in early Judaism and Christianity (2nd ed.). Washington, DC: Smithsonian Institution Press.
Gabaccia, D. R. (1998). We are what we eat: Ethnic food and the making of the Americans. Cambridge, MA: Harvard University Press.
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world (pp. 1–24). New York: Routledge.
Henderson, J. C. (2004). Food as a tourism resource: A view from Singapore. Tourism Recreation Research, 29(3), 69–74.
Horng, J.-S., & Tsai, C.-T. (2012). Culinary tourism strategic development: An Asia-Pacific perspective. International Journal of Tourism Research, 14, 40–55.
Ji, M., Wong, I. A., Eves, A., & Scarles, C. (2016). Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes. Tourism Management, 57, 387–396.
Jo, J. Y. O. (2004). Neglected voices in the multicultural America: Asian American racial politics and its implication for multicultural education. Multicultural Perspectives, 6(1), 19–25.
Kim, S. (2016). Cooking identity and food tourism: The case of Japanese udon noodles. Tourism Recreation Research, 41(1), 89–100.
Kim, S., & Ellis, A. (2015). Noodle production and consumption: From agriculture to food tourism in Japan. Tourism Geographies, 17(1), 151–167.
Kim, S., Kim, M., Agrusa, J., & Lee, A. (2012). Does a food-themed TV drama affect perceptions of national image and intention to visit a country? An empirical study of Korea TV drama. Journal of Travel & Tourism Marketing, 29(4), 313–326.
Lévi-Strauss, C. (2008). The culinary triangle. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 36–43). New York: Routledge.
Long, L. (1998). Culinary tourism: A folkloristic perspective on eating and otherness. Southern Folklore, 55, 181–204.
Long, L. M. (2004). Culinary tourism: A folkloristic perspective on eating and otherness. In L. M. Long (Ed.), Culinary tourism (pp. 20–50). Lexington: The University Press of Kentucky.
Mak, A. H. N., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39(1), 171–196.
Mintz, S. W., & Du Bois, C. M. (2002). The anthropology of food and eating. Annual Review of Anthropology, 31, 99–119.
Molz, J. G. (2004). Tasting an imagined Thailand: Authenticity and culinary tourism in Thai restaurants. In L. M. Long (Ed.), Culinary tourism (pp. 53–75). Lexington: The University Press of Kentucky.
Ottenbacher, M. C., & Harrington, R. J. (2013). A case study of a culinary tourism campaign in Germany. Journal of Hospitality & Tourism Research, 37(1), 3–28.
Park, E., & Kim, S. (2018). Industrial festivals and events in Jeonju, South Korea: Supporting the industry or just consuming leisure. In W. Frost & J. Laing (Eds.), Exhibitions, trade fairs and industrial events (pp. 161–172). Abingdon: Routledge.
Suntikul, W. (2017). Gastrodiplomacy in tourism. Current Issues in Tourism. https://doi.org/10.1080/13683500.2017.1363723.
Timothy, D. J., & Ron, A. S. (2013). Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2–3), 99–104.
UNWTO. (2007). Practical guide to tourism destination management. Madrid: Author.
UNWTO. (2017). Second global report on gastronomy tourism. Madrid: Author.
Walter, P. (2017). Culinary tourism as living history: Staging, tourist performance and perceptions of authenticity in a Thai cooking school. Journal of Heritage Tourism, 12(4), 365–379.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Park, E., Kim, S., Yeoman, I. (2019). Eating in Asia: Understanding Food Tourism and Its Perspectives in Asia. In: Park, E., Kim, S., Yeoman, I. (eds) Food Tourism in Asia. Perspectives on Asian Tourism. Springer, Singapore. https://doi.org/10.1007/978-981-13-3624-9_1
Download citation
DOI: https://doi.org/10.1007/978-981-13-3624-9_1
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-13-3623-2
Online ISBN: 978-981-13-3624-9
eBook Packages: Business and ManagementBusiness and Management (R0)