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Food, place and authenticity: local food and the sustainable tourism experience.

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Food, place and authenticity: local food and the sustainable tourism experience. / Sims, Rebecca.
In: Journal of Sustainable Tourism, Vol. 17, No. 3, 05.2009, p. 321-336.

Research output: Contribution to Journal/MagazineJournal articlepeer-review

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Sims R. Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism. 2009 May;17(3):321-336. doi: 10.1080/09669580802359293

Author

Sims, Rebecca. / Food, place and authenticity : local food and the sustainable tourism experience. In: Journal of Sustainable Tourism. 2009 ; Vol. 17, No. 3. pp. 321-336.

Bibtex

@article{977728e0f66e47ebb5477767175a4b21,
title = "Food, place and authenticity: local food and the sustainable tourism experience.",
abstract = "In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of “alternative” food networks and a renewed enthusiasm for food products that are perceived to be traditional and local. This paper draws on research from two UK regions, the Lake District and Exmoor, to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Using evidence from qualitative interviews with tourists and food producers, the paper records ways in which local foods are conceptualised as “authentic” products that symbolise the place and culture of the destination. By engaging with debates surrounding the meaning of locality and authenticity, the paper challenges existing understandings of these concepts and offers a new way forward for tourism research by arguing that “local food” has the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage.",
keywords = "local food, authenticity, sustainable tourism, rural tourism, culture, place",
author = "Rebecca Sims",
year = "2009",
month = may,
doi = "10.1080/09669580802359293",
language = "English",
volume = "17",
pages = "321--336",
journal = "Journal of Sustainable Tourism",
issn = "0966-9582",
publisher = "Routledge",
number = "3",

}

RIS

TY - JOUR

T1 - Food, place and authenticity

T2 - local food and the sustainable tourism experience.

AU - Sims, Rebecca

PY - 2009/5

Y1 - 2009/5

N2 - In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of “alternative” food networks and a renewed enthusiasm for food products that are perceived to be traditional and local. This paper draws on research from two UK regions, the Lake District and Exmoor, to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Using evidence from qualitative interviews with tourists and food producers, the paper records ways in which local foods are conceptualised as “authentic” products that symbolise the place and culture of the destination. By engaging with debates surrounding the meaning of locality and authenticity, the paper challenges existing understandings of these concepts and offers a new way forward for tourism research by arguing that “local food” has the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage.

AB - In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of “alternative” food networks and a renewed enthusiasm for food products that are perceived to be traditional and local. This paper draws on research from two UK regions, the Lake District and Exmoor, to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Using evidence from qualitative interviews with tourists and food producers, the paper records ways in which local foods are conceptualised as “authentic” products that symbolise the place and culture of the destination. By engaging with debates surrounding the meaning of locality and authenticity, the paper challenges existing understandings of these concepts and offers a new way forward for tourism research by arguing that “local food” has the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage.

KW - local food

KW - authenticity

KW - sustainable tourism

KW - rural tourism

KW - culture

KW - place

U2 - 10.1080/09669580802359293

DO - 10.1080/09669580802359293

M3 - Journal article

VL - 17

SP - 321

EP - 336

JO - Journal of Sustainable Tourism

JF - Journal of Sustainable Tourism

SN - 0966-9582

IS - 3

ER -