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| Author: | Okumus, B. Okumus, F. McKercher, B. |
| Title: | Incorporating local and international cuisines in the marketing of tourism destinations: the cases of Hong Kong and Turkey |
| Journal: | Tourism Management
2007 : VOL. 28:1, p.253-261 |
| Index terms: | tourism marketing food hong kong turkey |
| Freeterms: | gastronomy destination |
| Language: | eng |
| Abstract: | This paper compares how two different destinations use food in their marketing activities. Content analysis of brochures, booklets and web sites was used. It was found that Hong Kong makes extensive use of food as part of its core positioning statement, whereas Turkey makes little reference to it. 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. |
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