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Food Tourism Essay

1328 Words6 Pages

Critiques and Argument
After reviewing the upper works of literature, it is not hard to discover that most of the scholars and commentators are holding the positive opinions towards the development of food tourism under the globalisation process. Without a doubt, globalisation could help with the development of food tourism through developing the fusion cuisines and promoting the local food products as the former scholars mentioned. However, it is interesting to discover that there is a ‘contradiction’ (in fact not) on developing the fusion cuisine and preserving the local food products which one is representing the innovation and liberty, and another is referring the preservation of traditions. Seemingly, the scholars usually discuss the risk of homogenisation, but seldom consider that different kinds of food culture …show more content…

To discuss, we should first revisit the definition of food tourism. Hall and Mitchell (2001: 308) defined food tourism as the ‘visitation to primary and secondary food producers, food festivals, restaurants and specific locations for which food tasting and/or experiencing the attributes of specialist food production region are the primary motivating factor for travel’. From the definition, it is not difficult to find that, in Hall and Mitchell’s point of view, the purpose of participating food tourism is to experience the ‘specialist’ food culture which means the local food culture. Apart from enjoying gastronomy, they supposed that the food tourism should include the participation of the local cuisine cooking classes, and visitation of the factories and the production regions (e.g. the vineyards and cheese factories), which the ‘local’ elements are greatly emphasised in order to serve the local interests. However, it may not be the case in some places. Again, Hong Kong would be the case to

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