期刊
ANNALS OF TOURISM RESEARCH
卷 39, 期 1, 页码 171-196出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.annals.2011.05.010
关键词
world culture theory; theory of glocalisation; localisation; local culinary supply; food consumption in tourism; convergence and divergence
In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet, as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant. perspectives and theories of globalisation are reviewed to provide a theoretical framework for the study. Key dimensions underlying food consumption in tourism are elucidated, and the impacts of globalisation on the culinary supply and tourist food consumption are discussed. A conceptual model is developed in an attempt to illustrate the influence of globalisation on food consumption in tourism. This study concludes that from the world culture theory perspective, globalisation can be an impetus to reconstruct or reinvent local gastronomic traditions and particularities.
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