The paper "Gastronomy as Tourism Product: Melbourne Markets and Boroondara Farmers' Market" is an excellent example of a case study on tourism. Traditionally, tourism has largely been driven by the sense of sight without regard for the other four senses – the sense of hearing, touch, smell, and taste. As a result, tourists have been mere observers of spectacular sceneries, arts, and architecture. As a result, tourists have customarily been forced to exercise strong sensual bias against the other senses (Londoñ o 2010). Recently, however, tourists have started to nourish the remaining four senses through gastronomic tourism. The evidence of the basic structure of gastronomic tourism spins around the local cultures and the occurrence of foreign foods (Halkier 2012).
The two have lent credence to the cultural capital theory, which seeks to explain why divergent patterns of consumption exist in society. The theory considers the physical need to eat as a cultural practice. It also treats food as a cultural product through which certain people may preserve their symbolic distance. Relative to the tourism industry, the theory is manifested in the distinct sense of taste and search and enjoyment of obscure local cuisines that depict cultural heritage (Shenoy 2005). Hence, the cultural capital theory is proposed as a rationalization of the emergence of gastronomy tourism and tourist.
Two sites in Melbourne, Melbourne Markets and Boroondara Farmers' Market, are explored in this regard to discuss the means by which gastronomy can be understood as a tourism product and how these have contributed to the understanding of gastronomy. Gastronomy and Tourism The correlation between tourism destination and the product is, by nature, symbiotic as the destination supplies the recipes, food, and most importantly the cultural background that make its gastronomy an idyllic product for tourism consumption.
Therefore, gastronomy consists of the convergence of food processing, production, transportation, storage, preparation, and cooking. Classically, gastronomy refers to the art of preparation, selection, service, and appreciation of fine cuisine. Gastronomy forms the basis of gastronomic tourism, a concept that expresses the idea of tourists taking delight in exploring a new culture through food. Simply put, it is the art of traveling for purposes of exploring a new culture expressed through the host country’ s food (Dongkoo et al.
2011). According to Mak et al. (2012), gastronomy has cultural value and is cited as an expression of the cultural and social capital of a place. Food forms an integral part of local life, culture, history, economy, and the society of a given area. Mak et al (2012), cited gastronomy as being part of the local culture that a tourist is to experience or is exposed to as a component of promotion of tourism, as a means of promoting local development and as a factor that influences the patterns of consumption and the local economy. Gastronomy interacts with tourism in four divergent ways, First, as an attraction that a tourism destination can use in promoting itself, next as a component of the tourism product that can be used to establish food routes.
Third, because of the existence of places in which the cuisine e offer has obtained some level of recognition or become popular, and lastly as an element of the local culture where the food is maintained by a range of food festivals (Stefan & Hall 2013).
Boroondara 2014, Boroondara Farmers Market, viewed 29 Aug 2014,
Dongkoo, Y, Hennessey, S & MacDonald, R 2011, "Understanding Culinary Tourists: Segmentations based on Past Culinary Experiences and Attitudes toward Food-related Behaviour". International CHRIE Conference-Refereed Track. Paper 15.
Halkier, H 2012, Local Food for International Tourists Explorative Studies of Perceptions of Networking and Interactions in two Holiday Home Destinations in North Jutland, Denmark, Aalborg Universitet
Hjalager, A, & Richards, G 2002, Tourism and gastronomy, Routledge London,
Londoño, M 2010, Gastronomy Tourism: An Opportunity For Local Development In Catalonia? A Stakeholder Analysis, viewed 23 Aug 2014, http://www-sre.wu.ac.at/ersa/ersaconfs/ersa11/e110830aFinal01083.pdf
López-Guzmán, T & Sánchez-Cañizares, S 2011, "Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain," Review of Economics & Finance pp. 63-72
Mak, A, Lumbers, M, Eves, 2012, "Globalisation and Food Consumption in Tourism," Annals of Tourism Research vol 39 issue 2, pp.171-196
Shenoy, S 2005, Food Tourism And The Culinary Tourist, viewed 23 Aug 2014, https://www.clemson.edu/centers-institutes/tourism/documents/Shenoy2005.pdf
Stefan, G & Hall, M 2013, Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality, Routledge, New York
VFMA 2014, Victorian Farmers' Market Association Charter, viewed 23 Aug 2014, http://www.vicfarmersmarkets.org.au/content/our-charter