:

.

Dr.

, 2015

 , :

Julia Child

 , :

,
,
,
.

,
.
,
,

SWOT Analysis.

,
,
.

 , :

Gastronomic Tourism (or Culinary Tourism):

as a mechanism of enhancement of the cultural identity
as well as a product of competitiveness

ABSTRACT
During the last years, there is a shift at the tourism behavior, since the tourists
demands are not satisfied anymore just by observing, but there is a tendency to meet
new experiences through the contact to and the learning of other cultures.
Consequently, Gastronomic Tourism gives today a significant chance to promote the
Cultural Identity of tourism destinations, while it also gives the chance for a
competitive diversification. At the present study we study the phenomenon of
Gastronomic Tourism theoretically, and then we present the global status of
Gastronomic Tourism, and also the current status in Greece. Finally, we assess the
current status of Gastronomic Tourism in Greece, using the SWOT Analysis. The
results show that Greece has the necessary competitive advantages for the
development of Gastronomic Tourism, although there are some serious disadvantages
that have to be solved.

 , :

,
, ,
.
, .
.

, . . , . . , . . . .
,

,
.
,
, .

 , :

.............................................................................................................. 9
. : .................................................................. 11
1
............................................................... 12
1.1. ............................................................................ 12
1.2. ................................................................................. 15
1.3. ............................... 18
1.4. .................................. 23
1.5. ........................................................... 24

2
................................................................... 27
2.1. ............................................................................... 27
2.2. .......................................................................................... 29
2.3. ..................................................................... 31
2.4. .................................................................. 34
2.4.1 ........................................................................................... 34
2.4.2 .......................................................................... 35
2.5.
....................................................................................... 36

3
........... 41
3.1. .......................................................................................................... 41
3.2. ............................................................................... 41
:

 , :

3.3. .................................................................................. 44
3.4. ................................................................................ 46
3.5. ......................................................................................... 49
3.6. .................................................................................. 52
3.7. .......................................................................... 53

. : ................ 55
4

................................................................................................................. 56
4.1. ...................... 56
4.2. ...................... 63
4.3. ......................... 68
4.4. ............................................... 72

5

(SWOT ANALYSIS) ..................................... 77
5.1. SWOT Analysis ...................................................................... 77
5.1.1 SWOT Analysis........................................................... 77
5.1.2 SWOT Analysis
.................................................................. 79
5.2. SWOT Analysis
............................................................... 82
5.2.1 ............................................................................................... 82
5.2.2 ....................................................................................................... 83
5.2.3 ........................................................................................................ 85
:

 , :

5.2.4 ............................................................................................................ 85
5.2.5 SWOT Analysis ....................................................................... 86
5.3.
................................................................................................................................. 88
5.3.1 .............................. 88
5.3.2 ............................. 92

................................................. 94
........................ 94
.......................... 95

................................................................................................... 97
........................................................................................................ 97
............................................................................................................ 98
................................................................................................. 103

..................................................................................................... 106

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, SWOT Analysis. ,

SWOT

Analysis

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SWOT Analysis
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10

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11

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1.1.
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, ,
, , , , (Blakey, 2012).
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, . ,

( , 2014).
, Brillat-Savarin ( 1826)
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,

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1804 ,
Jacques Berchoux.
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(Scarpato, 2002).
,
(...., 2009).
:

12

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(Harrison, 1982, . 4). ,

. , (2011),
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( , 2011, . 1).

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1 2.
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1
2

: Food Gastronomy.
: People Gastronomy.

13

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(Harrison, 1982). ,
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(Gillespie, 2001).
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(Tourism) tour
, tourisme
. ,
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3
4

http://www.cine.gr/film.asp?id=703662&page=4
http://www.cine.gr/film.asp?id=703662&page=4

15

 , :

, ,
( & , 2006).
,
,
.
,
(Ma & Law,
2009).

Leiper5 (1979) ( Ma & Law, 2009)

- , ,
.


(Ma & Law, 2009, Cooper et al. 2004, Vanhove, 2010).

6 1993 ( Huang,
2010), :

, 24 ,
, , (Huang, 2010, .4).
,
2001 ,
( Vanhove, 2010).
:


, ,

Ma & Law, (2009): Leiper, N. (1979), The Framework of Tourism:

Towards a Definition of Tourism, Tourist, and the Tourist Industry, Annals of Tourism
Research, 6 (4), pp. 390 407.
5

Huang, (2010): World Tourism Organisation (1993) Definitions

Concerning Tourism Statistics, Madrid: World Tourism Organisation.
6

16

 , :

(Vanhove, 2010, . 3).
,
7
1975 ( Ma & Law, 2009),
:

, , , ,
(Ma & Law, 2009, . 3).
,
. ,

.
Burkart Medik8 1974 (
Ma & Law, 2009), :

(Ma & Law, 2009, . 3).

(International Association of Scientific Experts in Tourism AIEST)
( Vanhove, 2010) :


,
(Vanhove, 2010, . 2).

Ma & Law, (2009): Australian Department of Tourism and

Recreation (1975), Development of Tourism in Australia, Canberra: Australian Government
Publishing Service.
8
Ma & Law, (2009): Burkart, A., and Medlik, S. (1974), Tourism:
Past, Present and Future, London: Heinemann.
7

17

 , :

( Cooper et al. 2004)

, ,
:


, ,
(Cooper et al., 2004, . 13).

1.3.
,
,
1945 .
,
,
(, 2005).
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1970
(, 2005).
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2000.
1.1 (1950 2000)

()

( $)

1950

25,3

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1960

69,3

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1970

159,7

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1980

287,9

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1990

454,9

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2000

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: , 2005
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18

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, (2011),
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Tour operators.

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19

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. ,

, ,
,
( .. 2011).

. Greenwood,
, ,
. (, 2002).
,
,
.
Zeppel Hall (1991) Haukin (1995)

(Craik, 2004).

(Cohen, 1977).


,
,
.

.

.
,
,
.
, ,
, , ..
,

20

 , :

(Lertcharoenchoke, 1999).
,
1984 Commission Internationale pour la Protection des Regions
Alpines (CIPRA) ( Lertcharoenchoke, 1999),
:

,

(Lertcharoenchoke, 1999, . 24 25).
,
Bramwell el al.9 (1996) (
Lertcharoenchoke, 1999), :
,

.
(Lertcharoenchoke, 1999, . 25).
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,
( .. 2011):

,
.

Lertcharoenchoke, (1999): Bramwell, B. et al. (1996), Sustainable

Tourism Management: Principles and Practice, The Netherlands: Tilburg University Press.
9

21

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(, ,
).

, .
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,
(Christou, 2012).

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,
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, .
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) ,
) , , (Richards, 1996).

Richards (1996): Bonink, C. (1992), Cultural Tourism Development

and Government Policy, MA Dissertation, Rijksuniversiteit Utrecht
10

23

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. ,
,
.
Richards (1996),
:

,
(Richards, 1996, .
21).
Silberberg,
(1994), :
,
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/ (Silberberg,
1994, . 2).


,
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1.5.
, ,

,
,

(, 2014).
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24

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, (
, 2014).
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Cohen Avieli (2004),
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25

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26

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2.1.
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(Lpez-Guzmn SnchezCaizares, 2011).
,


. ,
.
,
, ,
,
.
, ,
(Gastronomy
Tourism), (Culinary Tourism)
(Food Tourism).

27

 , :

Zelinsky11 (1985) (
, 2014) :

(, 2014, . 32).
, Long12 (2004)
( , 2014)
:

, ,
, ,
(, 2014, . 32).
,

,

(, 2014).
Lpez-Guzmn et al. (2014) ,
:

( ) /
(Lpez-Guzmn et al.
2014, . 96).
Hall Mitchell13 (2001) ( , 2014)
:

, (2014): Zelinsky, W. (1985), The roving palate: North

Americas ethnic restaurant cuisines, Geoforum, 16, pp. 51 72.
12
, (2014): Long, L. (2004), Culinary Tourism, Lexington,
Kentucky: The University Press of Kentucky.
11

, (2014): Hall, C.M. & Mitchell, R. (2001), Wine and Food

Tourism, In: Douglas, N. & Derrett, R., Special Interest Tourism, Brisbane: John Wiley and
Sons, pp. 307 329.
13

28

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, ,


(, 2014, . 33).
,
,
.
Wolf14 (2006), ( alikan, 2013)
:

(alikan, 2013, . 40).
, Wolf (2006) ( Bujdos Szcs, 2012)
, :

,
(Bujdos Szcs, 2012, . 104).

2.2.

, .

, .
,
, 1804 ,
.
,
4 .. The Art of High Living
, ,

alikan, (2013): Wolf, E. (2006), Culinary Tourism: The Hidden

Harvest, Dubuque: Kendall/Hunt Publishing,
14

29

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, Hedypatheia,
(Scarpato, 2002).
,
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2002).
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.
(Scarpato, 2002).
JeanAnthelme Brillat-Savarin La physiologie du got (
) 1825.

(Scarpato, 2002).

30

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(food tour),
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Hjalager (2003),
Cohen15, : )
(Recreational Gastronomy Tourists), )
(Existential Gastronomy Tourists), )
(Diversionary Gastronomy Tourists) )
(Experimental Gastronomy Tourists).
,
,
. ,
. ,
,
E. Cohen
( Huang, 2010).
: Cohen E. (1972), Towards Sociology of International
Tourism, Social Research, 39 (1), pp. 164 182.
15

32

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.

,
(Hjalager, 2003; Kivela
Crotts, 2006).

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,
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(Hjalager, 2003; Kivela Crotts, 2006).

33

 , :

2.4.
2.4.1

, (alikan, 2013).

(Lpez-Guzmn et al., 2014).

,
(alikan, 2013). ,

,

(Lpez-Guzmn Snchez-Caizares, 2011).
,

(Kivela Crotts, 2006).
, Lpez-Guzmn et al. (2014),
,
.
, Kivela Crotts, (2006)

, ,
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(Scarpato, 2002). ,
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34

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(Velissariou Mpara, 2014).
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,
(1990 1995) ,
, , ..
Cambodia (Kivela Crotts, 2006).
16

35

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,
(Velissariou Mpara, 2014).

, (,
2014). , LpezGuzmn et al. (2014)
.
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Mpara, 2014).
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Mpara, 2014).

2.5.

,
. ,
,

(alikan, 2013).
,
:

36

 , :

,
(Kalenjuk et al. 2013).

(Zeenaz et al. 2012). 17 18
,
.

,

(Wilson, 2006).
Brillat-Savarin ( 1826):
(Wilson, 2006, . 13). Brillat-Savarin

,
(Wilson, 2006).
, ,

Bell Valentine19 (1997),

Brillat-Savarin: (Wilson, 2006, . 14).

17

.
. UNESCO
, , 2003

.

,
(Bouchenaki, 2004).
18

UNESCO 16 1972
1981. 17
UNESCO.
19
Wilson (2006): Bell, D. & Valentine, G. (1997), Consuming
Geographies: We are Where We Eat, London: Routledge.
:

37

 , :

,
20, 16 2010

()21

22

Unesco,

, , .


.
Unesco
, ,
.
, brand name
, , , ,
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( 1), 3
.

,

20

https://el.wikipedia.org/wiki/%CE%9C%CE%B5%CF%83%CE%BF%CE%B3%CE%B5%C
E%B9%CE%B1%CE%BA%CE%AE_%CE%B4%CE%B9%CE%B1%CF%84%CF%81%C
E%BF%CF%86%CE%AE

,
, , , ,

.

.

,

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(Arizpe, 2004).
22
2012
(http://www.unesco-hellas.gr).
21

38

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23.
,
.
1

24

,
,

23

https://el.wikipedia.org/wiki/%CE%9C%CE%B5%CF%83%CE%BF%CE%B3%CE%B5%C
E%B9%CE%B1%CE%BA%CE%AE_%CE%B4%CE%B9%CE%B1%CF%84%CF%81%C
E%BF%CF%86%CE%AE
24

http://www.sellas.gr/%CE%AC%CF%81%CE%B8%CF%81%CE%BF/%CF%84%CE%BF%CE%B5%CE%BB%CE%B1%CE%B9%CF%8C%CE%BB%CE%B1%CE%B4%CE%BF%CF%83%CF%84%CE%B7%CE%BD%CE%BC%CE%B5%CF%83%CE%BF%CE%B3%CE%B5%CE%B9%CE%B1%CE%BA
%CE%AE%CE%B4%CE%B9%CE%B1%CF%84%CF%81%CE%BF%CF%86%CE%AE/35
:

39

 , :

.
.

(Richards, 1996).

.
,
(alikan, 2013).

,
(, 2011). ,

,
( ,
),
(Kalenjuk et al. 2013).


,
(Myttenaere, 2011).
,
,
,
,
(, 2011).

40

 , :

3.1.

,
. ,
,

.
,

, .
, ,

.
,
,

. , , ,
, ( , , ),
.

3.2.

.
2011, 56,7
. 56,7 ,
5
:

41

 , :

(UNWTO, 2013).

(,

2014).

,
(, , )
Tasting Spain25.

,
, ,
. ,
, (UNWTO, 2013):

, , .

.
,
Turespana,
,
(, 2014):

Madrid Fusion:

Alimetaria: ,

140.000 .

Tasting Spain Spanish Tourism Plan Horizon

2020.
25

42

 , :

Salon Gourmet Madrid:

San Sebastian Gastronomika:

, 2010 10.000
100 .
,
2009,

.
, ,
(, 2014).

. Lpez-Guzmn Snchez-Caizares (2011),
Cordoba,

. ,


. ,
,
salmorejo rabo de toro.


. , Vzquez de la Torre et al.26 (2007) (
Alonso O'Neill, 2009)
Montilla-Moriles.
Montilla-Moriles

. ,
Alonso O'Neill, (2009): Vzquez de la Torre, M.G.M., Gutirrez,
E.M.A., & Santos, M.P. (2007), La oferta de un product turstico diferenciado y de calidad;
posible pilar para el desarrollo rural, Las rutas alimentarias como modalidad de turismo rural,
Proceedings of the IX World Economy Meeting (IX Reunin de Economa Mundial), Madrid.
26

43

 , :

,
. ,

, ,

.
Montilla-Moriles , LpezGuzmn at al. (2009), ,
,
. ,

.
, ,
, .

3.3.

,
.
,
.
, , (..
),
(.. , , ..). ,
,
(, 2014).
, ,
.
Corigliano Baggio (2002), 3%
. , 10%
,
. ,
:

44

 , :

58,3%
, 56%
.
, ,
27
2004,
.
,
, , ,
(, 2014).

, . ,
54 ,
.
- ,
,
20% (Peeples, 2013).
Romano Natilli (2010)
, , .
30,1% (
) ,

(30,8% 43,6%
). ,
,

27

http://www.unisg.it/en/

,

Slow Food Piedmont Emilia-Romagna.

,
(. http://www.slowfood.com/).

45

 , :

,
9%
.
,
,
. ,
,
. ,
:
, Formaggio Ricotta,
, , ..
, ,

(Kalinina, 2013).

3.4.

.
UNESCO
,
. UNESCO :
,

(
, 2014, . 90 91).

,

.
(Bessiere, 1998):

46

 , :

: ,

.
: , , , , , .
Farmstead Hospitality
, .

(fermes auberges):

,
. Farmstead
Hospitality, .

(tables dhtes):

tables dhtes Gites de France. ,

bed and breakfast,
.

(fermes de sjour):

Farmstead Hospitality,
, ,
.

(gouters a la ferme):

. ,
Farmstead Hospitality.
.

(.. Bresse), (.. ,
), (..
Alsace, Drome),
(.. foie-gras).

.
:

47

 , :

, .

,
: [ choucroute (
), , ,
, matelote
( matelot,
)]. ,
,
(...., 2009):

Les Secrets du Chocolat: ,

Cave de Ribeauvill: ,

Muse des eaux de vie:

,
, .

Muse du Vignoble et des Vins dAlsace:

,
, ,
.

Maison du Pain dAlsace:

,
. []
.

Muse du Pain dEpices et des Douceurs dAutrefois:

,
.
,
, Logis de France.
:

48

 , :

(20
)
. ,

,
(...., 2009).
April M. Xin (2007),
,
,
.
,
,
,
.

3.5.

(Cheung, 2009), (Tsai & Horng, 2012).
,
.

199728,
,

29. ,

1997
.
28

(New Territories)
1898 99 . ,
, 1997.
29

49

 , :

(Cheung, 2009).
.

Hong Kong: Asian Gourmet Paradise,
(Tsai & Horng, 2012).
Cheung, (2009),
, Puhn choi,
,

. Puhn choi30 Poon
choi , Cheung (2009)
.
Tsai Horng (2012),
.

, .

, (..
Causeway bay, KowLoon City, Tsim Sha Tsui ..),
. ,
Best of the Best Culinary Awards,
.

,
.

Singapore: the Food Capital of Asia (Tsai & Horng, 2012).
,
30

https://en.wikipedia.org/wiki/Poon_choi
,
.
, ,
. ,
, , .
:

50

 , :

,
. Raffles Culinary
Academy Raffle (.... 2009).
Tsai Horng (2012),
,
.
,
.
, Food and Beverage Division,

. ,
.

.
, Singapore Food Festival,
,
World Gourmet Summit,
(Tsai & Horng, 2012).

,
, 2008.

, 2010
: ) , ) , )
) .
(Tsai,
2013).
Tsai (2013),
31 ,

6 .. 2 ..

31

51

 , :

. ,
.

3.6.

.
2004,

(Manifesto of the New Nordic Cuisine),

.
, ,
- (, , , )
(, 2014).
, 2011 2014, The New Nordic Food II,
,
,
(, 2014).
,

, .
.

, 2007
, .
,
.
:

52

 , :

: ,
, , ,
(, 2014).
,
32 ,
.
, Taste of West Sweden
,
(, 2014).

2010, Taste of National Tourist
Routes,
. ,
80 ,
,
, (, 2014).

3.7.
.
Tourism Australia ( Pennings
Carson, 2014), ,
38% ,
37%.
,
, ,
.

.

32

: https://sweden.se/

53

 , :

,
Melbourne Food and Wine Festival, 1993

( , 2014, . 134).
2014 , Restaurant Australia,
.

,

(Pennings Carson, 2014).
,
Southern Cross University
Le Cordon Bleu .

, , ,
, ,
, (,
2014).

54

 , :

55

 , :

4.1.
,
,

, .
,

(...)

(...),
.1 .
.1
.
4.1.
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