Culinary tourism strategic development: an Asia-Pacific perspective

Many destinations view their food and cuisine as a market niche. Operating within the Asia-Pacific perspective, this study analyzed the key success factors in culinary tourism based on resource-based theory in seven benchmark countries to identify the structure of promotional strategic development in culinary tourism. The methodology primarily involved in-depth interviews and document analyses. The results identified four key success factors: (i) identifying and effectively using culinary tourism resources; (ii) evaluating governmental principles for promoting culinary tourism; (iii) adopting marketing strategies to promote culinary cultural sectors; and (iv) constructing educational environment for culinary culture and tourism. Copyright (c) 2011 John Wiley & Sons, Ltd.