The Development of Gastronomic Tourism: Trends, Opportunities, and Sustainable Growth
DOI:
https://doi.org/10.31150/jhai.v5i1.3591Keywords:
gastronomic tourism, food tourism, culinary heritage, destination development, local cuisine, tourist experience, destination branding, sustainable tourismAbstract
Gastronomic tourism has developed into an important segment of the global tourism industry as travellers increasingly seek authentic, memorable, and culturally meaningful experiences. Food is no longer viewed merely as a basic service provided during a trip; it has become a central element of destination identity, cultural heritage, and tourism competitiveness. This study examines the development of gastronomic tourism, identifies the major factors contributing to its growth, and analyses its cultural, economic, and social effects on destinations. The research was conducted through a qualitative review of academic literature concerning food tourism, destination branding, tourist motivation, authenticity, and sustainable development. The findings indicate that the growth of gastronomic tourism is influenced by changing tourist preferences, digital media, culinary festivals, regional branding, improved transport accessibility, and increasing interest in local culture. Gastronomic tourism supports small businesses, farmers, restaurants, artisans, and rural communities while contributing to the preservation of traditional recipes and food-related knowledge. However, its development may be limited by inadequate infrastructure, inconsistent service quality, food safety concerns, weak cooperation among stakeholders, and the excessive commercialisation of culinary traditions. The study concludes that gastronomic tourism should be developed through integrated destination planning, professional training, local community participation, authentic storytelling, and sustainable use of regional food resources.
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