Reference no: EM131579663 , Length: word count:2000

Learning Outcomes -

• Discuss the relationship between gastronomy and tourism
• Compare and contrast selected regions of the world in terms of gastronomic culture and tourism potential
• Describe and analyse the development of international and gastronomic tourism
• Discuss the importance of gastronomic tourism and travel to the New Zealand economy
• Investigate international gastronomic tourism events

Assessment: Reflective Reading and Review

Article 1: Eating ants: understanding the terroir restaurant as a form of destination tourism (Tresidder 2014)

1. Summarise the article in approximately 50 words. (For the next four items please ensure they do not add up to more than 450 words in total).

2. Identify if there is a key principle and comment on its appropriateness.

3. Discuss the ways in which restaurants mediate between their patrons and the local cuisine.

4. What did the authors conclude? Do you believe the findings led logically to this conclusion?

5. Do you think that the article makes a useful contribution to research? Justify your answer.

Article 2: Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas (Bessière 1998)

1. Summarise the article in approximately 50 words. (For the next four items please ensure they do not add up to more than 450 words in total).

2. Identify if there is a key principle and comment on its appropriateness.

3. Discuss how food and gastronomy help redefine and transform local identity.

4. What did the author conclude? Do you believe the findings led logically to this conclusion?

5. Do you think that the article makes a useful contribution to research? Justify your answer.

Article 3:  Incorporating Local and International Cuisines in the Marketing of Tourism Destinations: The Cases of Hong Kong and Turkey ( Okumus, Okumus, & McKercher 2007)

1. Summarise the article in approximately 50 words. (For the next four items please ensure they do not add up to more than 450 words in total).

2. Identify if there is a key principle and comment on its appropriateness.

3. Discuss the significance food plays in contributing to destination marketing theories and concepts.

4. What did the authors conclude? Do you believe the findings led logically to this conclusion?

5. Do you think that the article makes a useful contribution to research? Justify your answer.

Article 4: The Changing Nature of the relationship between Cuisine and Tourism in  Australia and New Zealand (Hall & Mitchell 2002)

1. Summarise the article in approximately 50 words. (For the next four items please ensure they do not add up to more than 450 words in total).

2. Identify if there is a key principle and comment on its appropriateness.

3. Discuss the evolution of Australian and New Zealand cuisines in a globalised tourism market 

4. What did the authors conclude? Do you believe the findings led logically to this conclusion?

5. Do you think that the article makes a useful contribution to research? Justify your answer.

Attachment:- Assignment Files.rar