FOODIES Flashcards
what do foodies look for in eating experiences
cognitive pleasure (cuisine, culture)
affective (socializing, sharing, community)
appropriate activity (fine diining, events, ettiquetee)
benefits of food travel
consuming, learning, socializing:
shopping/culture and heritage/luxury
develops country (core of city policy making)
define a foodie
person that travels specifically due to interest in food
food as a ‘way of life’
first-generation gastronomy
before= food about speed and quanity
then= desinations see gastronomy as method to access global markets
then food becomes part of ‘EXPERIENCE economy’
second-generation gastronomy
rise of skilled consumers: customers know as much as producers; creation of FOODIEs in 1980s/FOODIESCAPES destination tourism
2000s; decade of foodies (tv, websites, etc)
issue= exoticism/elitism of food culture
third-generation gastronmy
plate/identity and culture tied to food to gateway into culture
holistic food experiences (cooking classes)/creative tourism (food tours)
relationality between host and guests
issue= food might become detached from landscape/stolen culture
pop up restaurants origins
- 2006 USA: chefs re-enter market by streetvans post-recession
- london travelling chefs rise
- examples: EATALY ASSUD TEAM/RESTAURANT DAY IN HELSINKI
pop up restaurants features and targets
- LOCATION, TEMPORARY EXCLUSIVENESS AND SENSORY EXPERIENCE
2. TARGETS: foodies, young public and social audience (social media promotion)
street food origin and definition
- reflection of traditional food and culture that exists in variation
- ancient eating habits/cultural teritage whereby food was eaten on the streets and prepared by locals
street food in italy?
is linked to territory/region and locality: i.e. focaccia genovese/pizza romana
rose due to economic crisis and rapid consumption/ease
carlo petirni sees it still as ‘slow food’ as linked to tradition/locality
Decalogue
Street Food Association Document that lists 10 rules for street food quality:
i.e. using local knowledge/tools, hygiene regulations, safeguarding consumers, respecting the environment, promoting territory, etc.
SWOT ANALYSIS OF STREETFOOD
STRENGTHS:
- –> typical producst/recipes
- –> provides and distributes food in typical places
WEAKNESSES:
- -> low recognition
- -> no advertising use
- -> less known than fast food
OPPORTUNITIES:
- -> low price
- -> social tool
- -> sustainability conept
- -> speed
THREATS:
- -> fast food chains [steal authenticity and identity]
- -> globalization and identity
why has food tourism risen?
- rise in consumption and culinary services
- 1/3 of tourist expentireu affects economy/sustainabiltiy of locality
paradox of local food to tourists
both an attraction/advensure but also a ‘strange’ thing
creates ‘environmental bubbles’
neophyllic/neophobic intereactions in food
tendencies of taste influenced by biology and culture
