Pavlidis George, Markantonatou Stella
Athena Research Centre, University Campus at Kimmeria, Xanthi, GR-67100, Greece.
Int J Gastron Food Sci. 2020 Oct;21:100229. doi: 10.1016/j.ijgfs.2020.100229. Epub 2020 Jul 25.
It may be the case that the world is gradually becoming global (and somehow unified), but tourists are more and more looking for experiences based on 'divergence', on destination identity and culture. One such strong 'diversity' feature is the regional gastronomy. According to Y. Perdomo of UNWTO, each dish conveys a story and each ingredient relates to the story of a touristic destination. In this extensive review of the relevant bibliography and online sources an attempt is made to capture the current situation in the gastronomic tourism globally and specifically in Greece. The review includes introductory material and historical information, reference to the international and regional studies on gastronomic tourism and tourism resources, and an overview of the specificity of the situation in Greece. The study closes by providing a list of promising trends for the future.
世界或许正逐渐走向全球化（并在某种程度上实现统一），但游客越来越追求基于“差异”、目的地特色和文化的体验。区域美食就是这样一种强烈的“多样性”特征。据世界旅游组织的Y. 佩尔多莫称，每道菜都讲述一个故事，每种食材都与一个旅游目的地的故事相关。在对相关文献和在线资源进行的广泛综述中，我们试图了解全球美食旅游的现状，尤其是希腊的情况。该综述包括介绍性材料和历史信息、对美食旅游和旅游资源的国际及区域研究的参考，以及对希腊情况特殊性的概述。研究最后列出了未来一些有前景的趋势。
