  What Are The Regional Benefits Of Food Tourism And How Can The Theme Support The Strategy For Cultural Tourism In The North East Of England? (2008) Ref: tour0003 Following the loss of
many heavy
industries in the UK, cultural tourism has been an alternative for many
destinations. The competition in this field is high and there is
recently the worry that all of these cultural cities are becoming the
homogenized. It is necessary, if a destination wants to maintain a
competitive edge, to create an element of uniqueness, something which
differentiates it from all the others. This can be easily implemented
through the use of specific regional resources, creating authenticity
and robustness. Food and local produce is something which can be
exclusive to a particular destination, and it is up to this work to
examine its potential in terms of the tourism industry. Food tourism is
a relatively new topic of investigation, for a while it has been
amalgamated within the context of cultural tourism or as a part of
specialist interest ‘niche’ tourism. However, its
value has
been recognised by academics, governments and the tourism industry, as
to its social and economical viability. The approach of this
investigation is to collect data, in the form of a questionnaire, from
northeast residents to understand their views and opinions of food
tourism within their home region. The results from the primary research
clearly demonstrate the interest and demand for food and tourism within
the region. The findings show there are many facilities available,
however a lack of promotion of these amenities is evident. The region
is undoubtedly missing out both economically and socially by not
exploiting these existing resources. It is deemed necessary to develop
these current assets in terms of marketing the destination, not only to
external visitors, but to the regions own people who have the potential
to use the facilities all year round, lessening the issue of
seasonality within the tourism industry.
CHAPTER 1 – INTRODUCTION Chapter Overview Topic Choice Aims and Objectives Investigation Approach Summary of Chapters Chapter Summary CHAPTER 2 – LITERATURE REVIEW Chapter Overview Define Food Tourism Introduction to Food Tourism Research The Varying Perspectives of the Existing Literature The Development of Food Tourism Research Food and Culture Strategies, Policies and Partnerships Food Tourism and Destination Marketing Building Partnerships Who is the Food Tourist? Topic of Study Limitations Chapter Summary CHAPTER 3 - METHODOLOGY Chapter Overview Research Methods Quantitative vs. Qualitative Secondary Research Primary Research Ethics Questionnaires Questionnaire Design Pilot Test Research Sample Limitations of Research Chapter Summary CHAPTER 4 - FINDINGS AND RESULTS Chapter Overview Respondents Key Points Display of Findings Limitations Chapter Summary CHAPTER 5 – SYNTHESIS Chapter Overview Relationship of Results and Literature Review Characteristics and Typologies Interests in Development and Purchase of Regional Food Food and Travel Influence Food as an Attraction Food and the Tourism Experience Social and Economic Benefits Culture and Regional Identity Food and Tourism Links Food in Destination Marketing Strategies Unique Characteristics Methodology Suitability Chapter Summary CHAPTER 6 – CONCLUSION Chapter Overview Conclusion Reached Limitations Summary Areas for Further Research REFERENCES BIBLIOGRAPHY APPENDICES 
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