Abstract

The experiential elements of food tourism can be transformed into meaningful experiences of local food heritage and identity in the context of a UNESCO Creative City of Gastronomy. From a local stakeholder perspective, six key drivers at three phases of the food experience are identified, and each driver involves several local elements that are coordinated and staged in various modes to create and develop four sequential food experiences. The pre-travel stage should focus on enhancing potential tourist’s awareness of the UNESCO designation. The on-site food experience is found to be twofold: exposure to the local food environment and the actual tasting experience in situ. The food experience is claimed to continue beyond the post-travel stage where one’s memory is triggered by stimuli and reflection. These create the ultimate local food experience for tourists, but it is the unique local identity that is critical from the local stakeholder perspective.

Supplemental data for this article is available online at https://doi.org/10.1080/14616688.2021.1943701 .

摘要

在联合国教科文组织创意城市美食之都的背景下，美食旅游的体验元素可以转化为对当地美食遗产和身份的有意义的体验。从当地利益相关者的角度来看，确定了食物体验三个阶段的六个关键驱动因素，每个驱动因素都涉及多个本地元素，这些元素以各种模式进行协调和分阶段，以创造和发展四种连续的食物体验。旅行前阶段应侧重于提高潜在游客对联合国教科文组织称号的认识。现场的美食体验被发现是双重的：置身于当地的美食环境和现场的实际品尝体验。据称，食物体验会持续到旅行后阶段，在旅行后阶段，一个人的记忆是由刺激和反思触发的。

本文的补充数据可在 https://doi.org/10.1080/14616688.2021.1943701 在线获取。