Gastronomic trails as service ecosystems

Authors

Namita Roy, University of WollongongFollow
Ulrike Gretzel, University of Southern CaliforniaFollow
Gordon R. Waitt, University of WollongongFollow
Venkata K. Yanamandram, University of WollongongFollow

RIS ID

133660

Publication Details

Roy, N., Gretzel, U., Waitt , G. & Yanamandram, V. (2019). Gastronomic trails as service ecosystems. In S. K. Dixit (Ed.), The Routledge Handbook of Gastronomic Tourism (pp. 179-188). Abingdon, United Kingdom: Routledge.

Abstract

Gastronomic trails are a growing phenomenon in the context of gastronomic tourism. Gastronomic trails provide guidance for exploring foodscapes (Hall and Gössling 2016) or culinary terroirs (Croce and Perri 2010), and are therefore considered effective means for enhancing tourist experiences. With the growth in understandings of gastronomic tourism, trails have also been used as an important tourism development tool (Plummer et al. 2005; Bruwer 2003; Boyne et al. 2002). These trails are typically themed around different types of food or beverages. Examples of such trails include 'Craft Beer Trails', 'Wine Trails', 'Chocolate Routes', or 'Cheese Trails'.