(2003) labeled it food tourism. All these forms/variations in the use of the terms usually encompass the consumption of alcoholic or non-alcoholic beverages (Hall, 2003). Nevertheless, the so-called wine tourism is studied and promoted as a separate tourism activity (Hall et al., 2000). Recently the Greek term oenotourism has also been used (Canja, 2010; Bibicioiu & Cretu, 2013: 31). The term that has become prevalent over the last years is gastronomy tourism to describe travel motivated by an interest in the food culture of a people, a place, a region (Bell & Valentine, 1997; Williams, 1997; Hegarty & O’ Mahoney, 2001; Fields, 2002; Hsu et al, 2009). Hall & Sharples (2003: 10) define food tourism as “…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”. Smith & Xiao (2008: 29) define culinary tourism as “…any tourism experience in which one learns about, appreciates, or consumes branded local culinary resources”. The authors claim that culinary tourism refers to “travel specifically motivated by culinary interests as well as travel in which culinary experiences occur but are not the primary motivation for the trip”. Other authors claim that food tourism refers to travelers who explore new foods and tastes and use food as a means to get to know different cultures and lifestyles (Long, 2004). Gastronomy tourism also plays a crucial role in preserving cultural heritage while building on existing tourism assets and promoting innovation. By increasing demand for local products, it contributes to the long-term sustainability of local agriculture, communities and culture. According to the Culinary Tourism Alliance (2022): [c]ulinary tourism includes the active pursuit of unique and memorable eating and drinking experiences, as well as agritourism experiences that connect what is being grown and produced in an area to what is being prepared and enjoyed by locals”. According to World Food Travel Association (2022), food tourism is “[…] the act of traveling for a taste of place in order to get a sense of place”. All the above are widely used by the tourism industry to develop products, such as cooking classes combined with guided tours, organised accommodation in farms where visitors can stay at the farmer’s house, help in farming, participate in cooking food and of course taste it (agrotourism), thus, acquiring the experience of ‘rural culture’ through foodways (Long, 2007: 112). 494 DIMITRIOS MYLONOPOULOS | POLYXENI MOIRA
RkJQdWJsaXNoZXIy MTE4NzM5Nw==