Gastronomic Tourism as an Innovative Strategy to Increase the Attractiveness of Tourist Destinations
|
Keywords:
Gastronomic Tourism, Destination Attractiveness, Culinary Experience, Tourism Policy, Emotional Engagement, Food Heritage
AbstractThis study explores gastronomic tourism as an innovative strategy to enhance the attractiveness of tourist destinations. As experiential tourism gains prominence, local culinary experiences have emerged as powerful tools for cultural engagement and destination differentiation. The objective of this research is to examine how gastronomic elements such as traditional dishes, culinary storytelling, and participatory food activities influence tourists’ perceptions, emotional connections, and behavioral intentions. A qualitative method using a systematic literature review was employed, drawing on peer reviewed sources from 2020 to 2024 across disciplines including tourism, marketing, and cultural studies. The analysis identifies four key dimensions destination image, emotional engagement, policy integration, and development challenges as critical to the success of culinary tourism strategies. The findings show that gastronomy contributes not only to sensory satisfaction but also to cultural identity formation and emotional bonding, particularly when integrated with tourism policy frameworks. However, challenges such as limited local capacity and policy fragmentation persist in emerging destinations. The study concludes that strategic incorporation of gastronomy into tourism development can drive sustainability, competitiveness, and cultural preservation. Recommendations for future research include empirical validation and inclusive policy design to empower local communities through food based tourism.Downloads
Download data is not yet available.
ReferencesAlali, F. A., & Sabri, Y. (2023). Financial Determinants and Valuation of Digital Firms in Emerging Markets. Journal of International Financial Management & Accounting, 34(2), 215–233. DOI: https://doi.org/10.1111/jifm.12240 . Bui, T. N., Nguyen, X. H., & Pham, K. T. (2023). The Effect of Capital Structure on Firm Value in the Vietnamese Stock Market. International Journal of Financial Studies, 11(3), 100. DOI: https://doi.org/10.3390/ijfs11030100 . Chia, Y. E. (2020). Liquidity and Firm Value in an Emerging Market. Journal of Multinational Financial Management, 54, 100658. DOI: https://doi.org/10.1016/j.mulfin.2020.100658 . Liu, H., Zhu, J., & Cheng, H. (2024). Enterprise Digital Transformation’s Impact on Stock Liquidity: A Corporate Governance Perspective. PLOS ONE, 19(3): e0293818. DOI: https://doi.org/10.1371/journal.pone.0293818 . G. Liu, et al. (2023). How Digital Technology Improves the High-Quality Development of the Stock Market. Journal of International Financial Markets, Institutions and Money. DOI: https://doi.org/10.1016/j.intfin.2023.101757 . Recuero Virto, N., & Valilla Arróspide, C. (2024). Culinary Destination Enchantment: the Strategic Interplay of Local Gastronomy in Regional Tourism Development. International Journal of Gastronomy and Food Science, 100931. DOI: https://doi.org/10.1016/j.ijgfs.2024.100931 . Chen, S. (2025). Digital Transformation as a Catalyst for Resilience in Stock Price Crash Risk. Higher Education and Strategic Studies. DOI: https://doi.org/10.1007/s10690-025-09517-7 . Yadav, I. S. (2022). The Nexus Between Firm Size, Growth and Profitability. European Journal of Management and Business Economics. DOI: https://doi.org/10.1108/ejmbe-03-2021-0077 . Taha, R. (2023). The Moderating Role of Liquidity and Stock Price Volatility. Cogent Business & Management. DOI: https://doi.org/10.1080/23311975.2022.2162685 . Jihadi, M. (2021). The Effect of Liquidity, Activity, Leverage, and Profitability on Firm Value. International Journal of Business and Management. DOI: https://doi.org/10.5539/ijbm.v16n10p1 . Moreno Lobato, A., Di-Clemente, E., Campón-Cerro, A. M., & Pasaco-González, B.-S. (2024). Exploring Gastronomic Experiences: Tourists’ Emotions, Quality of Life and Behavioural Intentions. Tourism and Hospitality Research. DOI: https://doi.org/10.1177/14673584241255545 . Martami Sari, I. A. G. D., & Sedana, I. B. P. (2020). Profitability and Liquidity on Firm Value With Capital Structure as an Intervening Variable. International Research Journal of Management, IT & Social Sciences, 7(1), 116–127. DOI: https://doi.org/10.21744/irjmis.v7n1.828 . Liu, H. (2024). Enterprise Digital Transformation’s Impact on Stock Liquidity. PMC Archive. DOI: https://doi.org/10.1371/journal.pone.0293818 . Chia, Y. E. (2020). Liquidity and Firm Value in an Emerging Market. Journal of Multinational Financial Management. DOI: https://doi.org/10.1016/j.mulfin.2020.100658 . Tang, L. (2022). Stock Liquidity and Sustainable Innovation Capability in China. Journal of Cleaner Production. DOI: https://doi.org/10.1007/s12063-021-00241-9 . Yang, S., Liu, Y., & Xu, L. (2024). The Effect of Food Tourism Experiences on Tourists’ Subjective Well Being. Heliyon, 10(3), e25482. DOI: https://doi.org/10.1016/j.heliyon.2024.e25482 . Saputra, I. G. A. A. (2025). The Effect of Liquidity, Profitability, and Capital Structure on Firm Value With Firm Size as a Variable. American Journal of Economic and Management Business, 4(1). DOI: https://doi.org/10.58631/ajemb.v4i1.158 . Zhu, Y., Pan, Y., Du, Q., & Zhu, L. (2024). How Do Tourists’ Value Perceptions of Food Experiences Influence Their Perceived Destination Image and Revisit Intention? A Moderated Mediation Model. Foods, 13(3), 412. DOI: https://doi.org/10.3390/foods13030412 . Yang, M., Qiu, J., Ding, K., Zhang, S., & Fan, W. (2024). Visitor Preferences in Rural Gastronomic Tourism Environment and the Related Design Implications. Heliyon, 10(3), e25072. DOI: https://doi.org/10.1016/j.heliyon.2024.e25072 . Lin, M.P., Marine-Roig, E., & Llonch-Molina, N. (2022). Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia (Michelin-Starred Restaurants). International Journal of Environmental Research and Public Health, 19(5), 2778. DOI: https://doi.org/10.3390/ijerph19052778 . |
Published
2025-08-31
Section
Articles
How to Cite
Juniarta, P. P., & Suta, P. W. P. (2025). Gastronomic Tourism as an Innovative Strategy to Increase the Attractiveness of Tourist Destinations. Jurnal Informatika Ekonomi Bisnis, 7(3), 545-550. https://doi.org/10.37034/infeb.v7i3.1240
 This work is licensed under a Creative Commons Attribution 4.0 International License. |
