Features, drivers, and outcomes of food tourism

Call for papers for: British Food Journal

Guest Editors

Marcello Mariani, University of Reading, UK, [email protected]  

Bendegul Okumus, University of Central Florida, USA, [email protected]   

Overview of Special Issue

Food is increasingly becoming a central aspect in staging memorable experiences in the hospitality and tourism industry (Kunasegaran et al., 2019; Meneguel et al., 2019; Moscardo et al., 2015) and it is a major motivation for travelling (Ellis et al., 2018; Kim et al., 2010). Food is therefore important for at least three different sets of reasons. First, it can be a major pull factor to a tourism destination (Henderson, 2009; Su et al., 2018) and the major travel motivation as travelers might be attracted by a specific cuisine (Robinson et al., 2018) whose authenticity could depend critically on the place where the food is produced (Kim et al., 2019) and those producing it. Accordingly, the cultural, religious and psychological drivers and motivations of food tourism consumption have been only partially covered by extant literature (e.g., Lai et al., 2019; Yeap et al., 2019) and need to be investigated in more depth by means of empirical studies leveraging both small and big data about travelers (Mariani et al., 2018).

Second, while food is certainly about gastronomic products, it is also about processes and about innovation of gastronomic products and processes that rests on knowledge, craftmanship, and traditions (Meneguel et al., 2019). New cooking techniques, science of cooking and molecular gastronomy gradually inspire daily cooking activities and haute cuisine techniques attract more adventures travelers globally. Increasingly food has been included in overarching experiences in hospitality and tourism services in a crucial way (McKercher et al., 2008) As such, it is critical to understand what features of food products and production processes are functional for tourism firms to create or co-create with tourists compelling tourism experiences. 

Third, food tourism is gradually more important for tourism destinations to enhance their competitiveness, economic performance, attractiveness, and for their place/destination marketing (Okumus et al., 2007) and branding (Lai et al., 2018) strategies. As such, the mechanisms that allow food tourism to make a difference in terms of competitiveness and appeal need further investigation as well as factors pertaining to sustainability (Everett and Slocum, 2013). Overall, this Special Issue will aim at shedding more light on the characteristics, drivers and outcomes of food tourism. We particularly welcome empirical studies adopting qualitative, quantitative and mixed methods.

We welcome submissions to this special issue. Topics covered include (but are not limited to):

  • What are the major drivers of food tourism at macro-meso-micro levels?
  • How do travellers’ demographics affect food tourism? 
  • How does religion affect and/or shape food tourism?
  • How do culture, social and psychological factors affect and/or shape food tourism?
  • How does entrepreneurship in gastronomy propel food tourism?
  • What are the active promoting materials of gastronomy tourism? 
  • How can policy makers and destination managers facilitate the development of food tourism?
  • What is the role of government and other stakeholders in marketing the culinary abundance?  
  • What are the major features and characteristics of food tourism at macro-meso-micro levels?
  • What are the features of business models in successful food tourism enterprises?
  • To what extent technologies are affecting the development of food tourism?
  • What are the major outcomes of food tourism at macro-meso-micro levels? 
  • How does food tourism affect tourism destination competitiveness, attractiveness, sustainability and marketing/branding strategies? How does it affect the competitiveness of tourism firms?
  • How does food tourism enhance awareness of culinary culture? 
  • How does food tourism promote globalization in gastronomy?  
  • How does food tourism trump consumption patterns of food in the post trip stage?
  • How can food tourism contribute to/undermine the sustainability of local food supply chains?
  • What are the outcomes of food tourism on travellers’ health during and after their trip?
  • How can destinations promote their culinary resources effectively? 
  • How can destinations utilize their street food, open bazaar and night food culture to differentiate and promote themselves?


Deadline and Submission Details

Abstracts submissions deadline: 15 October 2020
Abstract decisions: 15 November 2020
Full paper submissions deadline: 15 April 2021

To submit your research, please visit Scholar One portal. Please submit your abstracts to the Guest Editors via email before submitting full papers. Do not submit full papers until after the abstract decisions have been made on 15th November.

To view the author guidelines for this journal, please visit: https://www.emeraldgrouppublishing.com/products/journals/author_guidelines.htm?id=bfj