Rural Culinary Tourism in Southern Europe: Emerging Educational Needs of a Growing Sector

IF 1.2 Q3 HOSPITALITY, LEISURE, SPORT & TOURISM

Tourism and Hospitality Management-Croatia Pub Date : 2023-05-04 DOI:10.3390/tourhosp4020018

M. Fontefrancesco, Amedeo Boscolo, D. M. Zocchi

引用次数: 0

Abstract

Rural culinary tourism is a growing sector in European tourism and is a key resource for rural development, in particular in Southern Europe. The boom of the sector that followed the COVID-19 pandemic, however, poses important questions concerning the actual capacity of local actors to grasp this opportunity. The paper investigates the main trends in rural tourism in Southern Europe and the specific educational needs entrepreneurs express based on extensive research conducted in seven Southern European countries (France, Italy, Greece, Cyprus, Bulgaria, Romania, and Turkey) within the Erasmus + project “The European Network for the Promotion of Culinary and Proximity Tourism in Rural Areas” in 2022. Specifically, the research was conducted through focus group discussions with professionals and stakeholders of the project carried out in the target countries involving 76 respondents. Based on the data collected, this paper indicates a way forward for the new gastronomes to understand this sector and invest their professionality in it.

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南欧的乡村烹饪旅游:一个日益增长的部门的新兴教育需求

农村烹饪旅游是欧洲旅游业中一个日益增长的部门，是农村发展的关键资源，特别是在南欧。然而，2019冠状病毒病大流行后该行业的繁荣，对当地行为体抓住这一机遇的实际能力提出了重要问题。本文调查了南欧乡村旅游的主要趋势，以及企业家表达的具体教育需求，这是基于2022年伊拉斯谟+项目“欧洲促进农村地区烹饪和邻近旅游网络”在七个南欧国家(法国、意大利、希腊、塞浦路斯、保加利亚、罗马尼亚和土耳其)进行的广泛研究。具体而言，该研究是通过与目标国家的专业人士和项目利益相关者进行焦点小组讨论进行的，涉及76名受访者。基于所收集的数据，本文指出了新美食家了解这一领域并将其专业知识投入其中的前进道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Tourism and Hospitality Management-Croatia HOSPITALITY, LEISURE, SPORT & TOURISM-

CiteScore

1.90

自引率

23.10%

发文量

审稿时长

15 weeks

期刊介绍： Tourism and Hospitality Management is an international, multidisciplinary, open access journal, aiming to promote and enhance research in all fields of the tourism and hospitality industry. It publishes double-blind reviewed papers and encourages an interchange between tourism and hospitality researchers, educators and managers. Editors of Tourism and Hospitality Management strongly promote research integrity and aim to prevent any type of scientific misconduct, such as: fabrication, falsification, plagiarism, redundant publication and authorship problems. All submitted manuscripts are checked using Crossref Similarity Check (iThenticate). Nurturing a scientifically based approach to research, the journal publishes original papers along with empirical research and theoretical articles that contribute to the conceptual development of tourism and hospitality management. Editors look particularly for articles about new trends, challenges and developments, as well as the application of new ideas that are likely to affect the tourism and hospitality industry. The general criteria for the acceptance of articles are: contribution to the scientific knowledge in the field of tourism and hospitality management, scientifically reliable research methodology, relevant literature review and quality of the English language.