Title

Incorporating local and international cuisines in the marketing of tourism destination: The cases of Hong Kong and Turkey

Authors

Authors

B. Okumus; F. Okumus;B. McKercher

Comments

Authors: contact us about adding a copy of your work at STARS@ucf.edu

Abbreviated Journal Title

Tourism Manage.

Keywords

tourism; destination; marketing; gastronomy; food; Hong Kong and Turkey; INFORMATION SEARCH; DECISION-MAKING; MODEL; FOOD; ATTRACTIONS; BEHAVIOR; Environmental Studies; Hospitality, Leisure, Sport & Tourism; Management

Abstract

This paper compares how two different destinations use food in their marketing activities. Content analysis of brochures, booklets and web sites was used. One, Hong Kong, makes extensive use of food as part of its core positioning statement. The other, Turkey, makes little reference to it. even though its indigenous cuisine is unique and rich. The findings imply that when using food in destination marketing, some expertise and knowledge are essential not only in marketing destinations but also in local and international cuisines as well as in socio-cultural characteristics of potential tourists. The study provides discussions on how destinations can learn valuable lessons to differentiate themselves through using their unique cuisines. (c) 2006 Elsevier Ltd. All rights reserved.

Journal Title

Tourism Management

Volume

28

Issue/Number

1

Publication Date

1-1-2007

Document Type

Article

Language

English

First Page

253

Last Page

261

WOS Identifier

WOS:000242556800021

ISSN

0261-5177

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