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Cultural representation by local food microenterprises

Bowen, Robert ORCID: 2021. Cultural representation by local food microenterprises. Morais, Duarte B., ed. Tourism Microentrepreneurship: Volume 12, Bridging Tourism Theory and Practice, Emerald Publishing Limited, pp. 135-148. (10.1108/s2042-144320210000012011)

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This chapter investigates how food microenterprises leverage cultural representations to develop the tourism offering of a place. Food tourism is considered to provide visitors with cultural experiences of place. In a homogenized world, authentic food characteristics enable tourists to have unique food experiences according to the place. This case study considers the way in which food microenterprises in Wales and Brittany leverage characteristics of place to develop food tourism experiences. Following a mixed methods design, findings show differences in the food tourism offering of Wales and Brittany, and differing levels of awareness of each food destination. Findings also point to the need for clear food tourism strategies, to enable places to fully exploit their unique resources in the food tourism offering.

Item Type: Book Section
Date Type: Publication
Status: Published
Schools: Business (Including Economics)
Publisher: Emerald Publishing Limited
ISBN: 10.1108/S2042-1443202112
ISSN: 2042-1443
Last Modified: 10 Nov 2022 11:34

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