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Food Tourism in Asia pp 59–70Cite as

Cooking with Locals: A Food Tourism Trend in Asia?

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Part of the book series: Perspectives on Asian Tourism ((PAT))

Abstract

This chapter highlights the recent development of experiential food tourism in Asia. Relevant issues in the developing food tourism scene in the region are identified and discussed, including authenticity and commodification, product development, and food tourist experiences. Illustrating these trends are two case studies on niche types of food tourism products in the region: hot spring-related cuisine in Japan and cooking schools in Thailand. These cases are analyzed on a comparative basis, in particular in terms of the contribution of these food tourism offerings to authentic and sustainable experiences sought out by contemporary food tourists. This chapter illustrates and reflects upon recent trends in experiential food tourism in Asia in the context of the movement toward small-scale, niche, local, and sustainable forms of tourism that appeal to both the local and the global tourist.

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Author information

Authors and Affiliations

  1. University of New Brunswick, Saint John, NB, Canada

    Lee Jolliffe

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  1. Lee Jolliffe
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Correspondence to Lee Jolliffe .

Editor information

Editors and Affiliations

  1. Victoria University of Wellington, Wellington, New Zealand

    Eerang Park

  2. Edith Cowan University, Joondalup, WA, Australia

    Eerang Park

  3. School of Business and Law, Edith Cowan University, Joondalup, WA, Australia

    Sangkyun Kim

  4. School of Management, Victoria University of Wellington, Wellington, New Zealand

    Ian Yeoman

  5. European Tourism Futures Institute, NHL Stenden University of Applied Sciences, Leeuwarden, The Netherlands

    Ian Yeoman

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Jolliffe, L. (2019). Cooking with Locals: A Food Tourism Trend 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_5

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