TY - JOUR
T1 - Insight from insiders
T2 - A phenomenological study for exploring food tourism policy in Ireland 2009-2019
AU - Quigley, Ketty
AU - Connolly, Margaret
AU - Mahon, Elaine
AU - Iomaire, Máirtín MAC CON
N1 - Publisher Copyright:
© 2019 Akdeniz University Publishing House. All rights reserved.
PY - 2019
Y1 - 2019
N2 - This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder's lived experience of the Irish government's approach to food tourism, identifying the primary drivers and key moments during the ten-year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi-structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs had on developing food tourism in Ireland. The influence of the economic downturn in 2008 was a force for change and creativity among both government agencies and the broader tourism and hospitality industry. Food tourism policy was aligned with broader government policy, the creation of regional tourism brands (Wild Atlantic Way etc.), linking gastronomy with cultural and other tourism initiatives and marketing strategies. Whereas food in tourism in Ireland is well established, only ten per cent of overseas visitors are travelling specifically for food experiences.
AB - This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder's lived experience of the Irish government's approach to food tourism, identifying the primary drivers and key moments during the ten-year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi-structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs had on developing food tourism in Ireland. The influence of the economic downturn in 2008 was a force for change and creativity among both government agencies and the broader tourism and hospitality industry. Food tourism policy was aligned with broader government policy, the creation of regional tourism brands (Wild Atlantic Way etc.), linking gastronomy with cultural and other tourism initiatives and marketing strategies. Whereas food in tourism in Ireland is well established, only ten per cent of overseas visitors are travelling specifically for food experiences.
KW - Food champions
KW - Food networks
KW - Food tourism
KW - Gastronomy
KW - Social entrepreneurs
KW - Tourism policy
UR - http://www.scopus.com/inward/record.url?scp=85085761511&partnerID=8YFLogxK
U2 - 10.30519/ahtr.574519
DO - 10.30519/ahtr.574519
M3 - Article
AN - SCOPUS:85085761511
SN - 2147-9100
VL - 7
SP - 188
EP - 215
JO - Advances in Hospitality and Tourism Research
JF - Advances in Hospitality and Tourism Research
IS - 2
ER -