Advertisement

Festivalisation of Edible [Food] Heritage and Community Participation: From a Multi-stakeholder Perspective

  • Bokyung KangEmail author
  • Eerang Park
  • Sangkyun Kim
Chapter
Part of the Perspectives on Asian Tourism book series (PAT)

Abstract

This chapter focuses on collaborative actions and alliances between local communities and stakeholders to develop a successful food-themed festival. A case study of the Tatebayashi Noodle Grand Prix in Japan identifies that the bottom-up approach, initiated by the Tatebayashi Chamber of Commerce and Industry and the private sector including the Udon Society of Tatebayashi, is the driver of regional redevelopment strategies. The case study also finds a different approach to rejuvenate an economically disadvantaged peripheral region, mainly agricultural region, using a food festival of which food heritage is in the centre of every effort of festival development, management and broader activities of destination marketing. The significance of food heritage as the fundamental of contemporary food product development in tourism is widely shared by the local communities, and stakeholders are actively involved in not only promotion of its food but also the education of intangible food heritage for younger generations.

Keywords

Collaboration Cooperation Stakeholder Community Food festival Heritage 

References

  1. Black, R. (2007). Quality assurance and certification in ecotourism. Wallingford: CABI.CrossRefGoogle Scholar
  2. Bramwell, B. (2011). Governance, the state and sustainable tourism: A political economy approach. Journal of Sustainable Tourism, 19(4), 459–477.CrossRefGoogle Scholar
  3. Bramwell, B., & Lane, B. (2010). Sustainable tourism and the evolving roles of government planning. Journal of Sustainable Tourism, 18(1), 1–5.CrossRefGoogle Scholar
  4. Briedenhann, J. (2007). The role of the public sector in rural tourism: Respondents’ views. Current Issues in Tourism, 10(6), 584–607.CrossRefGoogle Scholar
  5. Byrd, E. (2007). Stakeholders in sustainable tourism development and their roles: Applying stakeholder theory to sustainable tourism development. Tourism Review, 62(2), 6–13.CrossRefGoogle Scholar
  6. Campbell, L. M. (1999). Ecotourism in rural developing communities. Annals of Tourism Research, 26(3), 534–553.CrossRefGoogle Scholar
  7. Connell, J., Page, S., & Bentley, T. (2009). Towards sustainable tourism planning in New Zealand: Monitoring local government planning under the Resource Management Act. Tourism Management, 30(6), 867–877.CrossRefGoogle Scholar
  8. Dinica, V. (2009). Governance for sustainable tourism: A comparison of international and Dutch visions. Journal of Sustainable Tourism, 17(5), 583–603.CrossRefGoogle Scholar
  9. Dodds, R. (2006). Sustainable tourism and policy implementation: Lessons from the case of Calviá, Spain. Current Issues in Tourism, 10(1), 46–66.Google Scholar
  10. Donaldson, T., & Preston, L. E. (1995). The stakeholder theory of the corporation: Concepts, evidence, and implications. Academy of Management Review, 20(1), 65.CrossRefGoogle Scholar
  11. Dredge, D. (2001). Local government tourism planning and policy-making in New South Wales: Institutional development and historical legacies. Current Issues in Tourism, 4(2–4), 355–380.CrossRefGoogle Scholar
  12. Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68(October), 250–263.CrossRefGoogle Scholar
  13. Fennell, D. A. (2008). Ecotourism (3rd ed.). Abingdon: Routledge.Google Scholar
  14. Fennell, D. A., & Dowling, R. K. (2003). Ecotourism policy and planning. Wallingford: CAB International.CrossRefGoogle Scholar
  15. Fletcher, R. (2009). Ecotourism discourse: Challenging the stakeholders theory. Journal of Ecotourism, 8(3), 269–285.CrossRefGoogle Scholar
  16. Graci, S. (2013). Collaboration and partnership development for sustainable tourism. An International Journal of Tourism Space, Place and Environment, 15(1), 25–42.Google Scholar
  17. Hall, C. M. (2007). Tourism planning: Policies, processes and relationship (2nd ed.). Halow: Prentice Hall.Google Scholar
  18. Horn, C., & Simmons, D. (2002). Community adaptation to tourism: Comparisons between Rotorua and Kaikoura, New Zealand. Tourism Management, 23(2), 133–143.CrossRefGoogle Scholar
  19. Jamal, T. B., & Getz, D. (1995). Collaboration theory and community tourism planning. Annals of Tourism Research, 22(1), 186–204.CrossRefGoogle Scholar
  20. Kim, S. (2015). Understanding the historical and geographical contexts of food festival tourism development: The case of the Tatebayashi noodle grand prix in Japan. Tourism Planning and Development, 12(4), 433–446.CrossRefGoogle Scholar
  21. Kim, S., & Ellis, A. (2015). Noodle production and consumption: From agriculture to food tourism in Japan. Tourism Geographies, 17(1), 151–167.CrossRefGoogle Scholar
  22. Kim, S., Park, E., & Kang, B. (2018). The noodle grand prix as a regional food industrial festival: A Japanese case study. In W. Frost & J. Laing (Eds.), Exhibitions, trade fairs and industrial events (pp. 119–131). Abingdon: Routledge.Google Scholar
  23. Lai, K., Li, Y., & Feng, X. (2006). Gap between tourism planning and implementation: a case of China. Tourism Management, 27(6), 1171–1180.CrossRefGoogle Scholar
  24. Liu, Z. (2003). Sustainable tourism development: A critique. Journal of Sustainable Tourism, 11(6), 459–475.CrossRefGoogle Scholar
  25. Ma, L., & Lew, A. A. (2012). Historical and geographical context in festival tourism development. Journal of Heritage Tourism, 7(1), 13–31.CrossRefGoogle Scholar
  26. Mainichi Shimbun. (2016a, October 14). Men-1 Granpuri Tatebayashi de Raigetsu 25niti, 28niti Gurume Syutten. [Men-1 Grand Prix held on 25 September with 58 noodle restaurants competing]. Mainichi Online. Retrieved from https://dbs.g-search.or.jp/WMAI/IPCU/WMAI_ipcu_menu.html
  27. Mainichi Shimbun. (2016b, October 14). Men-1 Granpuri Tatebayashi de 5,6Nichi Kaisai Tasaina Menyu, Ken Naigai 60Ten. [Men-1 Grand Prix on 5th and 6th in Tatebayashi with 61 noodle restaurants]. Mainichi Online. Retrieved from https://dbs.g-search.or.jp/WMAI/IPCU/WMAI_ipcu_menu.html
  28. Park, E., Phandanouvong, T., & Kim, S. (2018). Evaluating participation in community-based tourism: A local perspective in Laos. Current Issues in Tourism, 21(2), 128–132.CrossRefGoogle Scholar
  29. Ruhanen, L. (2013). Local government: Facilitator or inhibitor of sustainable tourism development? Journal of Sustainable Tourism, 21(1), 80–98.CrossRefGoogle Scholar
  30. Silva, G., & McDill, M. (2004). Barriers to ecotourism supplier success: A comparison of agency and business perspectives. Journal of Sustainable Tourism, 12(4), 289–305.CrossRefGoogle Scholar
  31. Spilková, J., & Fialová, D. (2013). Culinary tourism packages and regional brands in Czechia. Tourism Geographies, 15(2), 177–197.CrossRefGoogle Scholar
  32. Su, M., Wall, G., & Ma, Z. (2014). Assessing ecotourism from a multi-stakeholder perspective: Xingkai Lake National Nature Reserve, China. Environmental Management, 54(5), 1190–1207.CrossRefGoogle Scholar
  33. Waligo, V. M., Clarke, J., & Hawkins, R. (2013). Implementing sustainable tourism: A multi-stakeholder involvement management framework. Tourism Management, 36, 342–353.CrossRefGoogle Scholar
  34. Yomiuri Shimbun. (2016, October 14). Men-1 Granpuri Tatebayashi ni 61Ten ga Syuuketu Gunma [61 noodle restaurants getting together at the Tatebayashi Men-1 Grand Prix]. Yomiuri Online. Retrieved from https://database.yomiuri.co.jp/rekishikan/

Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Korea National Open UniversitySeoulSouth Korea
  2. 2.Victoria University of WellingtonWellingtonNew Zealand
  3. 3.Edith Cowan UniversityJoondalupAustralia
  4. 4.School of Business and LawEdith Cowan UniversityJoondalupAustralia

Personalised recommendations