The necessity for a local level of gastronomic tourism standardization: The case of Torino’s city branding

Henk de Vries, Frank M. Go, Sophie A. Alpe

Research output: Chapter in Book/Conference proceedings/Edited volumeChapterScientificpeer-review

Abstract

This study investigates the role and opportunities of gastronomy within the cultural re-branding of a city. Entrepreneurs and tourism authorities can emphasize the uniqueness of local cuisine but the common offer by different companies also requires alignment and standardization in order to define what they have in common, to assure product and service quality, and to communicate the service offer to potential customers. This creates a tension between standardization and authenticity: both concepts seem to contradict each other but these are needed in combination. This paradox is explored using the case of an alternative food network in the Italian city Torino. Our findings show the potential of this combined approach of authenticity and local standardization.
Original languageEnglish
Title of host publicationModelling Innovation Sustainability and Technologie
EditorsAlbertina Dias, Bror Salmelin, David Pereira, Miguel Sales Dias
Place of PublicationCham
PublisherSpringer
Pages205-221
Number of pages17
ISBN (Electronic)978-3-319-67101-7
ISBN (Print)978-3-319-67100-0
DOIs
Publication statusPublished - 2018

Publication series

NameSpringer Proceedings in Busienss and Economics
PublisherSpringer
ISSN (Print)2198-7246
ISSN (Electronic)2198-7254

Keywords

  • Tourism entrepreneurship
  • Cultural branding
  • Licak gastronomy
  • Standardisation

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