Understanding of Gastronomy from Farmers Market And Fine Wine Retail Cellar – Case Study Example

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The paper "Understanding of Gastronomy from Farmers Market And Fine Wine Retail Cellar "  is an outstanding example of a case study on tourism.   As a central part of tourism, gastronomy remains essential in food production and marketing by shifting the focus of agriculture into a truly unique destination for peak tourism. More significantly, gastronomy encourages sustainable agriculture practices because it ensures the local food and drink products becomes a means of encouraging tourism destination, thus enhancing social, economic and environmental sustainability (Sims Rebecca, 111). Notably, gastronomy provides a means of sustainable tourism establishment that encourages support for the local economy, diversity and ecological practices support, besides the support of the social life of local communities. More crucial, there is a need to carry out an analysis of the strengths and weaknesses of gastronomy tourism, as a tourism resource and product and as a way of enhancing socio-economic status.

Therefore, gastronomy can be undertaken as a tourism product based on analysis of the local products from the farmers market in Melbourne and Fine wine retail cellar within the Yering Station Vineyard and Yarra valley. Farmers markets and fine wine retail cellar Over the years, tourism connection with food remains deeply connected because of focus on new and special cuisines that allows destinations to market the local products to tourists, as truly unique and appealing locations with tried and tested recipes for travelers.

Food tourism remains one of the most dynamic and creative segments of tourism because it not only enhances economic development but also enhances the growth of ethical and sustainable values based on cultural consumption (World Tourism Organization, 7). As a way of advancing learning experiences, gastronomy tourism allows the tourist to use their leisure time and disposable income on cuisines, farm-fresh produce, and wines. As part of good cooking and eating, gastronomy allows for the establishment of a fundamental part of culinary tourism based on food and culture with increased research, experimenting, understanding, and discovery.

Gastronomy remains a growing sector in the tourism sector, a majority of tourists who travel worldwide remain interested in food and drink sampling, especially with wine and local dishes when they visit a new destination (Tourism Victoria). Over recent years, many countries have managed the growth of tourism based on not only food markets but also through the use of traditional cultural practices as an element of cultural and tourist experience. Notably, gastronomy remains as an ideal product of tourism consumption because the destination visited by the tourists provides them with a variety of food, recipes, chefs, and cultural changes.

In today’ s tourism market there is a unique point of convergence within the existence of gastronomic tourism, based on food production, processing, transportation, storage, and cooking (Kivela, Jaksa, 360).

More essential, there is a need to carry out an analysis of the strengths and weaknesses of gastronomy tourism, as a tourism resource and product and as a way of enhancing socio-economic status (Noronha, Nijkamp and Rastoin, 107). Gastronomy remains as a viable resource in combination with tourism in the reinvention of existing products besides the creation of new products (Hall, Kirkpatrick and Mitchell, 168). Noticeably, unlike other tourism products and attractions, food is available all year round, as it serves to reactivate a tourist destination, especially with a decline in the tourism product life cycle.

Over the years, tourism has increasingly grown, based on food products sold in souvenirs, wine tours, and agri-tourism, as they enjoy food festivals and campaigns.


Hall, Derek, Kirkpatrick Irene, and Mitchell, Morag. Rural Tourism and Sustainable Business, Channel View Publications, Bristol: 2005.

Kivela, Jaksa. “Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination”. Journal of Hospitality & Tourism research.2006: pp. 354-377.

Noronha, Teresa, Nijkamp, Peter, and Rastoin, Jean. Traditional Food Production and Rural Sustainable Development: A European Challenge. Ashgate Publishing, Ltd., UK: 2009.

Scarpato, Rosario. “Gastronomy as a Tourist Product: The Perspective of Gastronomy Studies". Routledge. New York: 2002.

Sims Rebecca. “Putting place on the menu: The negotiation of locality in UK

food tourism, from production to consumption”. Journal of Rural Studies. 2010: 26 (2). Pp. 105-115.

Tourism Victoria. ‘Visitors to Victoria’s Regions-Summary Results Year Ending December 2003.’ viewed 28 August 2014, from ,

Yarra Ranges Shire Council. ‘Yarra Ranges Shire Council Home page.’ viewed 28 August 2014, from

World Tourism Organization (UNWTO). Global Report On Food Tourism. viewed on 28 August 2014, from

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