Culinary mapping and tourism development in South Africa's Karoo region

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dc.contributor.author Du Rand, Gerrie Elizabeth
dc.contributor.author Booysen, I.
dc.contributor.author Atkison, D.
dc.date.accessioned 2017-06-20T11:05:02Z
dc.date.available 2017-06-20T11:05:02Z
dc.date.issued 2016
dc.description.abstract Successful development of cuisine as a niche tourism product has been portrayed in various countries in the world. The paper argues that the Karoo provides evidence of a substantial culinary resource base and an established local food identity. This, in turn, can be promoted as a tourism destination by means of culinary mapping. Geographic Information Systems (GIS) tools are used, supported by a culinary database with information compiled from various sources in literature, the internet, lifestyle magazines, recipe books, census data and tourism structures. A proposed culinary route/itinerary synthesizes the data, identifying authentic food experiences as a niche tourism product, based on a regional cuisine. en_ZA
dc.description.department Consumer Science en_ZA
dc.description.department Geography, Geoinformatics and Meteorology en_ZA
dc.description.librarian am2017 en_ZA
dc.description.uri http//: www.ajhtl.com en_ZA
dc.identifier.citation Du Rand, GE, Booysen, I & Atkinson, D 2016, 'Culinary mapping and tourism development in South Africa's Karoo region', African Journal of Hospitality, Tourism and Leisure, vol. 5, no. 4, pp. 1-22. en_ZA
dc.identifier.issn 223-814X
dc.identifier.uri http://hdl.handle.net/2263/61048
dc.language.iso en en_ZA
dc.publisher AfricaJournals en_ZA
dc.rights © 2014 AJHTL en_ZA
dc.subject Culinary mapping en_ZA
dc.subject Cuisine tourism en_ZA
dc.subject Local food identity en_ZA
dc.subject Regional cuisine en_ZA
dc.subject Karoo en_ZA
dc.title Culinary mapping and tourism development in South Africa's Karoo region en_ZA
dc.type Article en_ZA


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