Food tourism in Ireland : an exploration of the role of food tourism in cultural sustainability / Lisa O'Riordan.
By: O'Riordan, Lisa [author.].
Material type:
BookSeries: Ph.D - Tourism & Hospitality Department.Publisher: Cork : Cork Institute of Technology, 2016Description: ix, 299 pages : illustrations, tables ; 30 cm.Content type: text Media type: unmediated Carrier type: volumeSubject(s): Food Tourism -- Ireland | Culture
| Manners and customs | Sustainable tourismDDC classification: THESES PRESS Dissertation note: Thesis (Ph.D) - Cork Institute of Technology, 2016. Summary: The unique focus of this research study is the role food tourism plays in cultural sustainability in Ireland, specifically in Kinsale, the English Market and Dingle. In particular, this study draws on the viewpoints of thirty three food tourism representatives on the front-line of the food tourism industry. Several new contributions into the manner in which food tourism impacts the development and sustainability of the chosen locations' cultural traditions are offered. Primarily, the empirical research conducted reveals that food tourism is allowing not only the preservation and sustainability of cultural traditions but also their revival through a combination of traditions and innovation, incorporating both multi generational family businesses and those who are 'newcomers'. Telling the story behind the food is also evidenced as playing a key role, not only in keeping food knowledge and heritage alive, but also in contributing to an understanding of local culture, providing a link to the source and in creating an overall memorable experience. Furthermore, the accessibility of local food produce is crucial in preserving the integrity of cultural traditions, with the local producer representing a vital element. A related significant finding highlights the role of food tourism in the locations' employment sustainability, to which local culture, social connections and networks strongly contribute. New understandings into the concept of 'authenticity' in food tourism are also present. Authenticity proves to be a contentious issue, in particular, regarding the manner in which the locations' cultural traditions are being represented and sustained and on what constitutes an 'authentic' product. Based on the in-depth interviews conducted, this study presents a new model depicting the interaction of the above elements and the role food tourism plays in developing and sustaining the cultural traditons of Kinsale, the English Market and Dingle. Finally, this study offers an insight into the views of the food tourism representatives whose families and local traditions, businesses and everyday living culture constitutes the front-line of the food tourism industry. - (Author's abstract)
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Reference | MTU Bishopstown Library Thesis | THESES PRESS (Browse shelf(Opens below)) | 1 | Reference | 00191994 |
Thesis (Ph.D) - Cork Institute of Technology, 2016.
Bibliography: p. 263-292.
The unique focus of this research study is the role food tourism plays in cultural sustainability in Ireland, specifically in Kinsale, the English Market and Dingle. In particular, this study draws on the viewpoints of thirty three food tourism representatives on the front-line of the food tourism industry. Several new contributions into the manner in which food tourism impacts the development and sustainability of the chosen locations' cultural traditions are offered. Primarily, the empirical research conducted reveals that food tourism is allowing not only the preservation and sustainability of cultural traditions but also their revival through a combination of traditions and innovation, incorporating both multi generational family businesses and those who are 'newcomers'. Telling the story behind the food is also evidenced as playing a key role, not only in keeping food knowledge and heritage alive, but also in contributing to an understanding of local culture, providing a link to the source and in creating an overall memorable experience. Furthermore, the accessibility of local food produce is crucial in preserving the integrity of cultural traditions, with the local producer representing a vital element. A related significant finding highlights the role of food tourism in the locations' employment sustainability, to which local culture, social connections and networks strongly contribute. New understandings into the concept of 'authenticity' in food tourism are also present. Authenticity proves to be a contentious issue, in particular, regarding the manner in which the locations' cultural traditions are being represented and sustained and on what constitutes an 'authentic' product. Based on the in-depth interviews conducted, this study presents a new model depicting the interaction of the above elements and the role food tourism plays in developing and sustaining the cultural traditons of Kinsale, the English Market and Dingle. Finally, this study offers an insight into the views of the food tourism representatives whose families and local traditions, businesses and everyday living culture constitutes the front-line of the food tourism industry. - (Author's abstract)