Purpose

This paper aims to identify and elucidate the culinary territorial (regional) characteristics that may support the development of stakeholder relations with and perceptions of a territorial system. It further focuses on these support interactions between destination managers and stakeholders and how online technology can transform them into a word-of-mouth source.

Design/methodology/approach

The authors present a theoretical framework, stemming from a case study of a tour operator and its technological (social media, etc.) dynamics on the relational aspects between destination management and stakeholders. Through a combination of qualitative tools and secondary data analysis, this paper analyzes the interrelationships of authenticity and place-as-brand concept, considered as the set of human characteristics associated with a brand in a “living like” travel experience.

Findings

Culinary tourism is seen as a relevant and significant factor in facilitating interaction between the destination community and its stakeholders, and a meaningful element, which when technologically communicated and enhanced, strengthens both the perception and the brand image of a destination.

Practical implications

Such new technology-enhanced insights into tourists’ experience could be exploited to plan and implement destination management and development strategies in a way that would be expected, accepted and welcomed by stakeholders, including tourists themselves. In this context, this paper presents and prescribes the role of culinary characteristics and stakeholder relationship management to develop new culinary business models and different destination community approaches toward practical implementation at both the individual (business) and the collective (authorities) levels.

Originality/value

The proposed framework fills the gap in the role of culinary tourism resources particularly in those areas where food has no viable certification even if it essentially constitutes a manifestation of traditions.

中文翻译：

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烹饪属性和技术利用率是地方真实性和品牌塑造的驱动力：那不勒斯Vascitour案

目的

This paper aims to identify and elucidate the culinary territorial (regional) characteristics that may support the development of stakeholder relations with and perceptions of a territorial system. It further focuses on these support interactions between destination managers and stakeholders and how online technology can transform them into a word-of-mouth source.

Design/methodology/approach

作者提出了一个理论框架，该框架源于对旅行社及其在目的地管理和利益相关者之间的关系方面的技术（社交媒体等）动态的案例研究。通过定性工具和辅助数据分析的结合，本文分析了真实性和品牌定位概念之间的相互关系，品牌概念被认为是与“生活般”旅行体验中的品牌相关的一组人类特征。

发现

烹饪旅游被视为促进目的地社区与其利益相关者之间互动的重要因素，并且是有意义的元素，当通过技术交流和增强时，可以增强目的地的认知度和品牌形象。

实际影响

可以利用这种对游客体验的新技术增强的见解来计划和实施目的地管理和开发战略，其方式应受到利益相关者（包括游客本身）的期望，接受和欢迎。在这种情况下，本文介绍并规定了烹饪特性和利益相关者关系管理在开发新的烹饪业务模型和不同的目标社区方法以实现个人（企业）和集体（机构）层面上的实际实施中的作用。

创意/价值

拟议的框架填补了烹饪旅游资源的作用方面的空白，特别是在那些食品没有可行认证的地区，即使这些食品实质上构成了传统的体现。