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Modeling Innovation Sustainability and Technologies pp 205–221Cite as

The Necessity for a Local Level of Gastronomic Tourism Standardization: The Case of Torino’s City Branding

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Part of the book series: Springer Proceedings in Business and Economics ((SPBE))

Abstract

This study investigates the role and opportunities of gastronomy within the cultural re-branding of a city. Entrepreneurs and tourism authorities can emphasize the uniqueness of local cuisine but the common offer by different companies also requires alignment and standardization in order to define what they have in common, to assure product and service quality, and to communicate the service offer to potential customers. This creates a tension between standardization and authenticity: both concepts seem to contradict each other but these are needed in combination. This paradox is explored using the case of an alternative food network in the Italian city Torino. Our findings show the potential of this combined approach of authenticity and local standardization.

Earlier versions of this paper were presented at three conferences:

Standards: Boosting European Competitiveness of the European Academy for Standardisation EURAS (Brussels, Belgium, 2013); Changing Asian Consumption Patterns and Emerging Dilemmas: A New Research Agenda for the Next Practice in Tourism and Hospitality (Guangzhou, China, 2013); Modelling Innovation Sustainability and Technologies (Carcavelos, Portugal, 2015).

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Notes

  1. 1.

    E.g. the workshop entitled “Integrating City Tourism(s) into the Urban Research Agenda, in L’ Aquila, Italy, 2015, organized as a follow up to the 3rd Global Summit on City Tourism organized by the United Nations’ World Tourism Organization entitled “New Paradigms in City Tourism Development”.

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Authors and Affiliations

  1. Rotterdam School of Management, Erasmus University, Rotterdam, The Netherlands

    Henk J. de Vries, Frank M. Go & Sophie A. Alpe

Authors
  1. Henk J. de Vries
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  2. Frank M. Go
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  3. Sophie A. Alpe
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Corresponding author

Correspondence to Henk J. de Vries .

Editor information

Editors and Affiliations

  1. Business and Economics, New Atlantic University, Porto Salvo, Portugal

    Albertina Dias

  2. DG Communications Networks, Contents and Technology, European Commission, Brussels, Belgium

    Bror Salmelin

  3. Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Lisboa, Portugal

    David Pereira

  4. ISCTE-Instituto, Universitario de Lisboa, Lisboa, Portugal

    Miguel Sales Dias

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de Vries, H.J., Go, F.M., Alpe, S.A. (2018). The Necessity for a Local Level of Gastronomic Tourism Standardization: The Case of Torino’s City Branding. In: Dias, A., Salmelin, B., Pereira, D., Dias, M. (eds) Modeling Innovation Sustainability and Technologies. Springer Proceedings in Business and Economics. Springer, Cham. https://doi.org/10.1007/978-3-319-67101-7_16

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