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Food and Wine Tourism > Week 2 > Flashcards

Week 2 Flashcards

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1
Q

What is an essential element of the tourist experience?

A

food

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2
Q

What does a food tourist not have to do?

A

They do not need to exclusively in search of culinary experiences

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3
Q

Opportunistic tourism

A

may look for food and drink experiences at places they have selected for other reasons

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4
Q

Accidental Tourism

A

may participate in food or drink festivities because they stumble upon them

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5
Q

What are some ways that our relationship with food has changed?

A
  • The rearing of livestock and growing food.
  • The abundance of food
  • Hunting and foraging for food
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6
Q

What are the three terms to consider when defining food tourism?

A
  • food
  • culinary
  • gourmet/gastronomic tourism
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7
Q

Food Tourism

A

“visitation to primary and secondary food producers, food festivals, restaurants and specific locations to experience particular type of food or produce of the specific region.”

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8
Q

What must be the primary motivation for the food tourist?

A

Food

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9
Q

Gourmet Tourism

A
  • difficult to define
  • Gastronomy has diff. traditions all over the world
  • world separated into different gastronomic regions
  • appreciation and understanding of the many types of cooking and food production.
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10
Q

Gastronomy Tourism

A

“Visits to expensive and or highly rated restaurants, wineries, and festivals”

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11
Q

Missionary Estate Winery

A

-located in Napier New Zealand
-began with french missionaries
established in 1851
-offers a variety of things such as accommodation, weddings, concerts, award winning restaurant.

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12
Q

Culinary Tourism

A

-from or of the kitchen
-refers to cooked or finished food
Culinary tourism represents an aspect of a region’s gastronomy

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13
Q

What is the difference between FT, CT, and GT

A

Food tourism: end of food production continuum (ingredients)
GT: at consumption end (whole experience)
CT: located somewhere in between (Dishes and meals)

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14
Q

Food Tourist Experience

A
  • quality of food and gastronomy is always important
  • Makes experiences more memorable and allows the industry to add value.
  • those who do not seek out food do not see themselves as food tourists.
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15
Q

What are some examples of Food Tourism Products?

A
  • attending cookery classes
  • visiting prestigious regions
  • attending festivals or special events
  • Visiting farmer’s markets
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16
Q

Benefits of Food Tourism

A
  • food can help differentiate destinations by developing a ‘sense of place’
  • offers a unique visitor experience and economic benefits to local communities
17
Q

Terms for Wine Tourism

A

enotourism
oenotourism
wine tourism or vinitourism

18
Q

Top things to eat in France

A
  • Baguette
  • Croissant and pain au chocolate
  • cheese
  • macaroons
  • Escargot
  • Market Fruits
  • Foie Gras
  • Nutella Crepe
  • Pastries
  • Jaques Genin
  • Carmels
19
Q

What is wine tourism?

A

visitations to vineyards, wineries, and wine festivals

20
Q

Name some motivations of wine tourists

A
  • visitors to wineries and wine regions differ in their interest in and expertise on wine
  • some don’t like wine, just interested in production
  • some are more interested in things besides wine tasting and collection of wine labels
  • others interested in social aspect
21
Q

Is wine tourism a primary source of business for most wineries?

A

Yes, but it depends on whether they are large or small- smaller depend on it more

22
Q

What are some benefits of wine and food festivals

A

-cheap way to promote their brands
-regions est. clearer and stronger identity
-Interaction with their customers and gain feedback
increase sales

23
Q

What do boutique wineries depend on?`

A

depend most on cellar door sales because they may not have enough for wholesale

24
Q

Regional Branding

A

both wine and tourism industry rely on regional branding for market leverage and promotion

25
Q

Authenticity

A

tourists able to get a sense of smell and taste of place through the food that is presented

26
Q

Aspects of wine tourism

A
  • not all about wine
  • some places have to broaden their services to make a large profit
  • needed empower personnel, improve communication between management and front line employees and customers
27
Q

Flower of Integrated Wine Tourism Service

A

refer to notes

28
Q

Food tourism and wine tourism can be considered as two different forms of ____ tourism

A

niche

can also be developed and promoted as such, mostly regarded as one

Food and Wine Tourism (2 decks)

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