Heritage and gastronomy: The pursuits of the ‘new tourist’

Abstract

Abstract The main thrust of this text is to acknowledge the relationship between gastronomy and heritage as a key motivator for travel. Gastronomy, as a central part of culture, and its influence on other aspects of culture has received scant recognition from the academic world generated by tourism. Gastronomy, heritage and tourism are old friends; the relationship between them is mutually parasitic. Gastronomy's role as a cultural force in developing and sustaining heritage tourism is addressed, as is its increasing role as a catalyst in enhancing the quality of the tourist experience. Today's consumers’ search for an individual lifestyle is changing tourism and the ‘new tourist’ is using the holiday for acquiring insight into other cultures. Recent research and current market trends are examined to reveal the increasing significance of gastronomy to holiday choice. It is argued that gastronomy brings culture and cultures together. Place and setting enhance the food experience and arguably vice‐versa. Heritage and gastronomy combined make for an excellent marriage of tourist resources. The text argues that this combination is both used and viewed by the tourist. As such the tourist becomes engaged in cultural heritage to a deeper level.