Culinary Tourism Research - in Preparation for Peru
Cassady Bailey Individual Research Report: Peru Consulting Practicum
Topic: Peru Culinary Tourism Supply and Demand Overview
The scope of this report is broadly based which is related to its purpose: it is a preliminary research report for a consulting project to be conducted by GWU Masters of Tourism Administration students in Cusco, Peru June 11-22, 2012. It will attempt to give a situational analysis of the Peruvian culinary tourism environment with an emphasis on Lima and Cusco, and provide an overview of culinary tourism demand relevant to Peru. Cusco, Peru, is poised to enhance its reputation as a destination, robust in experiential activities for tourists with alluring clusters of businesses, representing its culinary and culturally unique tangible and intangible resources.
Defining Culinary Tourism
The International Culinary Tourism Association (ICTA) argues that every destination should be concerned with attracting culinary tourists because, “100% of travelers eat out” (International Culinary) Scholars Lacy and Douglas stated, “…every tourist is a voyeuring gourmand…” (Blichfeldt 2010).
The culinary experiences of a destination are times every tourist must experience, and these represent opportunities for the destination to tell an enjoyable story of history, culture, and artistic expression. It has the potential to connect the tourist to the community members. This opportunity is far reaching. The study, “Ontario’s Four-Year Culinary Tourism and Action Plan, 2011-2015” concluded, “Virtually any tourism experience is enriched by food and drink,” and, “ [culinary tourism’s] potential to attract tourists is ripe. All tourists eat…” (Ontario 2010) Destinations must take advantage of the opportunity to tell its story through food and drink because virtually every tourist will be a captive audience at some point during their stay.
The main discrepancies in definition relate to this fact as well—to be a considered a culinary tourist is it required that
Topic: Peru Culinary Tourism Supply and Demand Overview
The scope of this report is broadly based which is related to its purpose: it is a preliminary research report for a consulting project to be conducted by GWU Masters of Tourism Administration students in Cusco, Peru June 11-22, 2012. It will attempt to give a situational analysis of the Peruvian culinary tourism environment with an emphasis on Lima and Cusco, and provide an overview of culinary tourism demand relevant to Peru. Cusco, Peru, is poised to enhance its reputation as a destination, robust in experiential activities for tourists with alluring clusters of businesses, representing its culinary and culturally unique tangible and intangible resources.
Defining Culinary Tourism
The International Culinary Tourism Association (ICTA) argues that every destination should be concerned with attracting culinary tourists because, “100% of travelers eat out” (International Culinary) Scholars Lacy and Douglas stated, “…every tourist is a voyeuring gourmand…” (Blichfeldt 2010).
The culinary experiences of a destination are times every tourist must experience, and these represent opportunities for the destination to tell an enjoyable story of history, culture, and artistic expression. It has the potential to connect the tourist to the community members. This opportunity is far reaching. The study, “Ontario’s Four-Year Culinary Tourism and Action Plan, 2011-2015” concluded, “Virtually any tourism experience is enriched by food and drink,” and, “ [culinary tourism’s] potential to attract tourists is ripe. All tourists eat…” (Ontario 2010) Destinations must take advantage of the opportunity to tell its story through food and drink because virtually every tourist will be a captive audience at some point during their stay.
The main discrepancies in definition relate to this fact as well—to be a considered a culinary tourist is it required that
Cited: Canadian Tourism Commission. Research Resolutions & Consulting Ltd. (2010). Canadian Wine & Culinary Enthusiasts: 2011-2015 A special analysis of the Travel Activities and Motivation Survey. Retrieved June 2012 from: http://en-corporate.canada.travel/ Blichfeldt and Therkelsen (2010) Food and Tourism: Michelin, Moussaka, and Miller and Washington. (2012) “The 2012 Market, Food and Beverage, and Research Handbook.” Richard K Ontario’s Four-Year Culinary Tourism and Action Plan, 2011-2015. (2010). Petrini, Carlo. (2005). Slow Food Nation: Why our food should be good, clean, and fair “Some 4000 Tourists to Attend Mistura Food Festival in Peru.” (2011) Peruthisweek.com Symmes, Patrick. (2011) “Pop Goes Peru.” Conde Nast Traveler online edition.