Culinary Tourism in Greece: Can the past define the future? A comparative analysis by using 10 case studies

Karagiannis, Dimitris and Metaxas, Theodore (2015): Culinary Tourism in Greece: Can the past define the future? A comparative analysis by using 10 case studies.

Abstract

This paper examines the possibility that gastronomy, based on ancient Greek values, could be part of the answer for economic prosperity through the development of food tourism in a country with harsh economic environment such as Greece. We examine if local food, culture and tourism could become great fields of new entrepreneurial and thus regional development when paired with knowledge, innovation and quality. We shall examine what the historical background on ideas such as gastronomy, entrepreneurship, and innovation in ancient Greek culture; in order prove that the answer to contemporary business practicing might be hidden in the history of the country. Real examples of innovative entrepreneurship related to gastronomy will be presented as case studies. By analyzing them, we will prove that there is an answer for potential business growth, when tailor-made solutions are applied that take into account the unique characteristics of a place while utilizing its competitive advantages.

• Item Type: MPRA Paper
• Language: English
• Keywords: culinary tourism, gastronomy, economic development, comparative analysis, Greece
• Subjects: O - Economic Development, Innovation, Technological Change, and Growth > O2 - Development Planning and Policy > O20 - General; R - Urban, Rural, Regional, Real Estate, and Transportation Economics > R1 - General Regional Economics > R11 - Regional Economic Activity: Growth, Development, Environmental Issues, and Changes; R - Urban, Rural, Regional, Real Estate, and Transportation Economics > R5 - Regional Government Analysis > R58 - Regional Development Planning and Policy; Z - Other Special Topics > Z1 - Cultural Economics ; Economic Sociology ; Economic Anthropology > Z19 - Other

References

Aeschines, Against Timarchus, 30, 42, 105, 153

ARISTOPHANES: Comedies, Zacharopoulos, Athens, 1956-9.

Aristophanes, Frogs 1144-1145

ARISTOTLE: Anof Rhetoric, Papiros, Athens, 1964. English translation by John Armstrong, (ed.) Loeb Classical Library, Harvard University Press, Cambridge, Massachusetts, 1935, repr. 1977.

Adrià F, Blumenthal H, Keller T, McGee H (2006) Statement on the ‘new cookery’. The Observer December 10

Alrik Thiem “Analyzing multilevel data with QCA: yet another straightforward procedure” Quality & Quantity (2014-12-05): 1-8 , December 05, 2014

Armand D’Angour | Published in History Today Volume: 62 Issue: 2 2012

Athenaeus. The Learned Banqueters (Deipnosophistae). Trans. S. Douglas Olsen. 8 vols. Loeb Classical Library (Cambridge, MA: Harvard University Press, 2006–2012). Atthidographers. The Story of Athens: The Fragments of the Local Chronicles of Attika. Trans

Barry Cooper & Judith Glaesser “Analyzing necessity and sufficiency with Qualitative Comparative Analysis: how do results vary as case weights change” (International Journal of Social Research Methodology 04/2015)

Basurto, Xavier. 2013. "Linking Multi-Level Governance to Local Common-Pool Resource Theory using Fuzzy-Set Qualitative Comparative Analysis: Insights from Twenty Years of Biodiversity Conservation in Costa Rica." Global Environmental Change 23 (3):573-87.

Baumol, W. J. (2004). The free-market innovation machine: Analyzing the growth miracle of capitalism. Princeton, NJ: Princeton University Press.

Bessière, Jacinthe 1998. Local development and heritage: traditional food and cuisine astourist attractions in rural areas. Sociologia Ruralis 38 (1):21–34.

Bessière, Jacinthe 2001. The role of rural gastronomy in tourism. In Lesley Roberts and Hall D (eds.): Rural Tourism and Recreation: Principles to Practice. Wallingford: CAB International.

Fonte M. and Grando S. (2006) A local habitation and a name, Local Food and Knowledge Dynamics in Sustainable Rural Development, CORASON, WP6 – Local Food Production Comparative report.

Bednarzik, R. W. (2000, July). The role of entrepreneurship in US and European job growth. Monthly Labor Review, 123(7), 3–16.

Blackman, Tim. 2013. "Exploring Explanations for Local Reductions in Teenage Pregnancy Rates in England: An Approach Using Qualitative Comparative Analysis." Social Policy and Society 12 (1):61-72.

Brillat-Savarin, J.A. Physiologie du Goût (American edition Fisher, M.F.K. (trans.) The Physiology of Taste (1949). New York: Knopf). Parijs : Sautelet, 1826.

Bloom, B., Englehart, M. Furst, E., Hill, W., & Krathwohl, D. (1956). Taxonomy of educational objectives: The classification of educational goals. Handbook I: Cognitive domain. New York, Toronto: Longmans, Green

BURFORD, A., Craftsmen in Greek and Roman Society, Cornell University Press, Ithaca, New York, 1972

Carland, J. W., Hoy, F., Boulton, W. R., & Carland, J. C. (1984). Differentiating entrepreneurs from small business owners: A conceptualization. Academy of Management Review, 9, 354 –359.

Cela Arjana, Estimating the Economic Impact of Tourism: A Comparative Analysis of Albania, Croatia, the Former Yugoslav Republic of Macedonia and Greece( December 5, 008)

Chadwick B et all, Phys.D 27 (1983) 317

Chen, C. C., Greene, P. G., & Crick, A. (1998). Does entrepreneurial self-efficacy distinguish entrepreneurs from managers? Journal of Busi- ness Venturing, 13, 295–316.

Cherry, Kevin M. Plato, Aristotle, and the Purposes of Politics (New York: Cambridge Uni- versity Press, 2012).

Cousins, John and O’Gorman, Kevin D. and Stierand, Marc (2010) Molecular gastronomy: basis for a new culinary movement or modern day alchemy? International Journal of Contemporary Hospitality Management, 22 (3). pp. 399-415.

Crilly D, Sloan P. 2012. Enterprise logic: explaining corporate attention to stakeholders from the ‘inside-out. ‘Strategic Management Journal 33(10):1174–1193.

Crilly D, Zollo M, Hansen M. 2012. Faking it or muddling through? Understanding decoupling in response to stakeholder pressures. Academy of Management Journal 55 (6): 1429–1448.

Dalby, Andrew. Siren Feasts: A History of Food and Gastronomy in Greece (London: Routledge, 1996).

Demosthenes, For Phonnio, 45, 53

Ensley, M. D., Carland, J. W., & Carland, J. C. (1998). The effect of entrepreneurial team skill homogeneity and functional diversity on new venture performance. Journal of Business & Entrepreneurship, 10,1–14.

Ensley, M. D., Carland, J. W., & Carland, J. C. (2000). Investigating the existence of the lead entrepreneur. Journal of Small Business Manage- ment, 38, 59 –77.

Epicurus. The Epicurus Reader: Selected Writings and Testimonia. Trans. Brad Inwood and L. P. Gerson (Indianapolis, IN: Hackett, 1994).

Demosthenes, For Phormio, 8-9, 42, Against Nausimachus, (25-6)

Denk and Lehtinen “comparing recent contribution to Quality & Quantity:, Present Comparative Multilevel Analysis (CMA) as an innovative method whereby the effects of contexts on outcomes of interest can be studied configurationally if combined with Qualitative Comparative Analysis (QCA). (Qual Quant 48(6):3475–3487, 2014).

Fields, K. (2002). Demand for the Gastronomy Tourism Product: Motivational Factors. In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy (pp. 37-50). London: Routledge.

Finkelstein, J. (1989). Dining Out: Sociology of Modern Manners. Cambridge: Polity Press.

Fiss, P. C. (2011). ‘Building better causal theories: a fuzzy set approach to typologies in organization research’. Academy of Management Journal, 54, 393–420.

Fiss, P. C., Kennedy, M. T. and Davis, G. F. (2012). ‘How golden parachutes unfolded: diffusion and variation of a controversial practice’. Organization Science, 23, 1077–99.

Fiss, P. C., Cambre, B. and Marx, A. (Eds) (2013). Configurational Theory and Methods in Organizational Research. Research in the Sociology of Organizations, Vol. 38. Bingley: Emerald.

Fleischer, A., & Felenstein, D. (2000). Support for rural tourism; does it make a difference? Annals of Tourism Research, 27(4), 1007–1024.

Fotiadis Anestis,2009 (The role of tourism in rural development through a comparative analysis of a Greek and a Hungarian rural tourism area), PhD Thesis at University of Pecs, Department of Business and economics

Gannon, A. (1994). Rural tourism as a factor in rural community economic development for economies transition. Journal of Sustainable Tourism, Vol. 1, No. 1-2, pp. 51-60, ISSN:0966-9582

Gartner & D.W. Lime (Eds.), Leisure and tourism (pp. 27-33). London: CABI.

Giannopoulos Antonios A & Eleni P. Mavragani, Traveling Through the Web: A First Step Toward a Comparative Analysis of European National Tourism Websites”, Journal of Hospitality Marketing & Management 10/2011; 20(7):718-739.

Greckhamer, T. (2011). ‘Cross-cultural differences in compensation level and inequality across occupations: a set-theoretic analysis’. Organization Studies, 32, 85–115.

Isocrates, Panegyricus, 76

Hall, C. M., & Mitchell, R. (2001). Wine and Food Tourism. In N. Douglas & R. Derrett (Eds.), Special Interest Tourism: context and cases (pp. 307-329). Brisbane: John Wiley.

Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2003). Food Tourism around the World: development, management and markets. Oxford: Butterworth-Heinemann.

Hall, M., & Mitchell, R. (2002a). The Changing Nature of the Relationship between Cuisine and Tourism in Australia and New Zealand: from Fusion Cuisine to Food Networks. In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy (pp. 187-206). London: Routledge.

Hall, M., & Mitchell, R. (2002b). Tourism as a force for gastronomic globalization and localization.

Haukeland J V and J. Kr. Steen Jacobsen Gastronomy in the periphery Food and cuisine as tourism attractions on the top of Europe Paper presented at the 10th Nordic Tourism Research Conference, Vasa, Finland 18–20 October 2001

Hjalager, A.-M. (2004). what do tourists eat and why? Toward a sociology of gastronomy and tourism. Tourism, 52 (2), 195-201.

Hjalager, A.-M. (2002). A typology of gastronomy tourism. In A-M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy (pp. 21-35). London: Routledge.

Hjalager, A.-M, Corigliano, M. A. (2000). Food for tourists Determinants of an image. International Journal of Tourism Research, 2, 281-293.

M. Hjalager & G. Richards (Eds.) (2002), Tourism and Gastronomy (pp. 71-90). London: Routledge.

Hippocrates. Hippocratic Writings. Trans. J. Chadwick et al. New ed. (London: Penguin Books, 1983).

Hippocrates (Baltimore, MD: Johns Hopkins University Press, 1999). Kennell, Nigel M. Spartans: A New History (New York: Wiley-Blackwell, 2010).

Hisrich, R. D. (1990). Entrepreneurship/intrapreneurship. American Psychologist, 45, 209 –222.

Hisrich, R. D. (1996, September). Developing entrepreneurship in transition economies. In Proceedings of the International Conference on the 50th Anniversary of the Faculty of Economics (pp. 220 –231). Ljubljana, Slovenia: University of Ljubljana.

Hisrich, R. D. (2000). Can psychological approaches be used effectively? An overview. European Journal of Work & Organizational Psychology, 9, 93–96.

Hisrich, R. D. (2005). Entrepreneurship education and research. In K. Anderseck & K. Walterscheid (Eds.), Grundungsforschung and grundungslehre [Entrepreneurship research and entrepreneurship education] (pp. 17–94). Wiesbaden, Germany: Deutsche University Press.

Hisrich, R. D., Honig-Haftel, S., McDougall, P. P., & Oviatt, B. M. (1996). International entrepreneurship: Past, present, and future. Entrepreneurship Theory & Practice, 20, 5–7.

Hisrich, R. D., & O¨ztu¨rk, S. A. (1999). Women entrepreneurs in a developing economy. Journal of Management Development, 18, 114 –124.

Hisrich, R. D., Peters, M. P., & Shepherd, D. A. (2005). Entrepreneurship (6th Ed.). New York: McGraw-Hill/Irwin.

Hisrich, R. D., Vahcic, A., & Glas, M. (1999). The internationalization of SMEs in transition economies. Global Focus, 11, 107–124.

Hyperides. Minor Attic Orators in two volumes, 2, with an English translation by J. O. Burtt, M.A. Cambridge, MA, Harvard University Press; London, William Heinemann Ltd. 1962.

Hughes, G. (1995). Authenticity in tourism. Annals of Tourism Research (22)4,781-803

Humaira Irshad, Rural Tourism – An overview”, Rural Development Division, Government of Alberta, Agriculture and Rural Development October , 8, 25-28, 2010

Isocrates, Panegyricus, 76, Isocrates. Isocrates with an English Translation in three volumes, by George Norlin, Ph.D., LL.D. Cambridge, MA, Harvard University Press; London, William Heinemann Ltd. 1980.

Jaksa Kivela, John C. Crotts, “A Meaningful Travel Market Segment,” Journal of Culinary,Science & Technology , 4:2-3, 39-55, 2005

J. Goldthorpe, "Current issues in comparative macrosociology" in Comparative social research, 16, 1997, pp. 1-26.

Johns, N., and Kivela, J. (2001). Perceptions of the first time restaurant customer. Food Service Technology. 1(1), 5-11.

Johnson, M. (2010). Seizing the White Space: Business Model Innovation for Growth and Renewal. Cambridge, MA: Harvard Business Press

Kafouros Vayionis, W.,“Tourism development in Greece and the Mediterranean: A comparative analysis” (in Greek), Centre of Planning and economic Research, (2008)

Karayiannis, A.D., Theories of Entrepreneurial Profit from Classical Times until To-day, doctoral thesis, University of Piraeus (unpublished), 1987.

Kivela, J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4 (2/3), 39-55.

Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30 (3), 354-377.

Kivela, J., & Crotts, J. C. (2009). Understanding travelers’ experiences of gastronomy through etymology and narration. Journal of Hospitality & Tourism Research, 33(2), 161-192.

Kivela, J., and Johns, N. (2002). A mythological approach in analyzing dining out experiences: Implications for remaking of tourist destinations. An International Tourism Research Conference–“Reinventing a Tourism Destination–Celebrating 50th anniversary of the academic journal Tourism,” Institute for Tourism Zagreb and the Croatian National Tourism Board. 18-21 October, Dubrovnik. Croatia.

Kopaneli Anastasia, “Finance, Marketing, Management and Strategy Planning. A Qualitative Research Method Analysis of Case Studies in Business Hotels in Patras and in Athens”. Procedia, Economics and Finance, Volume 9, 2014, Pages 472–487, The Economies of Balkan and Eastern Europe Countries in the Changed World (EBEEC 2013)

Kuratko, D. F. (2003). Entrepreneurship education: Emerging trends and challenges for the 21st century. In 2003 Coleman Foundation White Paper Series for the United States Association of Small Business and Entrepreneurship (pp. 1–39). Muncie, IN: Ball State University, College of Business, the Entrepreneurship Program.

Linden, V. D. E., McClements, D. J., Ubbink, J. (2008).Molecular gastronomy: a food fad or a ınterface for science-based cooking? Food Biophysics, 3 (2), 246-254.

Long, A. A. Hellenistic Philosophy: Stoics, Epicureans, Sceptics. 2nd ed. (Berkeley and Los Angeles: University of California Press, 1986).

Long, L. M. (2004). Culinary Tourism. Kentucky: The University Press of Kentucky.

Long, L. (1998) Culinary tourism: A folkloristic on eating and otherness, Southern Folklore (pp. 55,181-204).

Long, L. M. (2004). Culinary tourism: A folkloristic on eating and otherness. In L. M. Long, (Ed.), Culinary Tourism (pp. 20-50). Lexington, K.Y.: The University Press of Kentucky.

Long, P. (1998). A perspective on rural tourism development. Journal of Regional Analysis and Policy, 35(1), 33-42.

Long, P., & Lane, B. (2000). Rural tourism development, trends in recreation. In W.C.

McGee, H. (2004). On food and cooking, NY, America: Scribner.

McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It’s all how you cook the numbers. Journal of Travel & Tourism Marketing, 25(2), 137-148.

Mintel 2009, Gastronomic Tourism-International, Travel & Tourism Analyst/ No4.

Mitchell, R. K., Busenitz, L., Lant, T., McDougall, P. P., Morse, E. A., & Smith, J. B. (2002). Toward a theory of entrepreneurial cognition: Rethinking the people side of entrepreneurship research. Entrepreneur- ship Theory & Practice, 27, 93–104.

Mitchell, J. R., Friga, P. N., & Mitchell, R. K. (2005). Untangling the intuition mess: Intuition as a construct in entrepreneurship research. Entrepreneurship Theory & Practice, 29, 653– 679.

Morris, C., Buller, H., 2003. The local food sector: a preliminary assessment of its form and impact in Gloucestershire. British Food Journal 105, 559–566.

Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist Cuisine: The art and Science of Cooking. Bellevue, WA: The Cooking Lab.

Ober, Josiah. Democracy and Knowledge: Innovation and Learning in Classical Athens (Princeton, NJ: Princeton University Press, 2008).

Parrott, N., Wilson, N. & Murdoch, J. (2002) Spatializing quality: regional production and the alternative geography of food. European Urban and Regional Studies, Vol. 9, No.3, pp.241-261.

Peter Garnsey, Food and Society in Classical Antiquity (Cambridge University Press, 1999), p. 136

Sara Elise Phang, Roman Military Service: Ideologies of Discipline in the Late Republic and Early Principate (Cambridge University Press, 2008), pp. 263–264.

PLATO: Laws, Papiros, Athens, 1964.

Plato. The Collected Dialogues. Ed. Edith Hamilton and Huntington Cairns (Princeton, NJ: Princeton University Press, 1971); includes Apology, Crito, Gorgias, Protagoras, The Republic, Statesman, Symposium, Theatetus.

Ragin, Charles C. 1987. The Comparative Method. Moving Beyond Qualitative and Quantitative Strategies. Berkeley, Los Angeles and London: University of California Press.

Ragin, Charles C. 2000. Fuzzy-Set Social Science. Chicago: University of Chicago Press.

Ragin, Charles C. 2008. Redesigning Social Inquiry: Fuzzy Sets and Beyond. Chicago: University of Chicago Press.

Research Institute for Tourism, Performance of Greek Tourism and developments in the basic figures of the Greek Hotel Market 2011 – 2012. (2013)

Richards, G. (2002). Gastronomy: an essential ingredient in tourism production andconsumption? In A-M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy (pp.3-20). London: Routledge.

Rihoux, Benoît (2006), "Qualitative Comparative Analysis (QCA) and Related Systematic Comparative Methods: Recent Advances and Remaining Challenges for Social Science Research", International Sociology 21 (5): 679,

Rihoux, Benoit & Ragin, Charles C. (Eds). 2008. Configurational Comparative Methods: Qualitative Comparative Analysis (QCA) and Related Techniques. London and Thousand Oaks, CA: Sage

Rihoux, Benoît (2013), "QCA, 25 Years after «The Comparative Method": Mapping, Challenges, and Innovations--Mini-Symposium", Political Research Quarterly 66: 167-235,

Scarpato, R. (2002). Gastronomy Studies in Search of Hospitality. Journal of Hospitality and Tourism Management. Volume 9 (2), p.p.152-163.

Stevenson 2013. "Does Technology have an Impact on Learning? A Fuzzy Set Analysis of Historical Data on the Role of Digital Repertoires in Shaping the Outcomes of Classroom Pedagogy." Computers & Education 69 (0):148-58.

Smithson, Michael, & Verkuilen, Jay. 2006. Fuzzy Set Theory. Applications in the Social Sciences. London: Sage Publications

Survive ‘Sustainability’? Tourism Management 14:131-SETE, 2010 Association of Greek Tourism Enterprises. The Gastronomy in the Greek Tourism Marketing.

Telfer D. & Wall G., 1996). Telfer D. & Wall G. (1996), Linkages between Tourism and food production. Annals of Tourism Research, 23(3) 635-653.

Thompson, W., The Athenian Entrepreneur, L’ Antiquite’ Classique, 1982.

TIA 2007, Comprehensive Culinary Travel Survey Provides Insights onFood and Wine Travelers, Washington: Travel Industry Association

Trever, A., A History of Greek Economic Thought, 1916,repr.Porcupine press, Philadelphia, 1978

The Acropolis in the Age of Pericles (Cambridge: Cambridge University Press, 2004). Jouanna, Jacques.

The Hellenistic Philosophers. Vol. 1: Translations of the Principal Sources, with Philosophical Commentary; Vol. 2: Greek and Latin Texts with Notes and Bibliography. Ed. A. A. Long and D. N. Sedley (Cambridge: Cambridge University Press, 1987); includes fragments of Zeno’s The Republic.

The Platonic ethic economic structure of Society, Quaderni di Storia dell' EconomiaPolitico, vol. VIII, No. 1, 1990a.

This, H. (2005). Molecular Gastronomy. Nature Materials, 4(1), 5–7.

This, H., Méric, R., & Cazor, A. (2006). Lavoisier and meat stock. Comptes Rendus Chimie, 9(11–12), 1510–1515.

This, H. (2009). Molecular gastronomy, a scientific look at cooking. Accounts of Chemical Research, 42(5), 575.

Walk, K.(1998) How to Write a Comparative Analysis, Writing Center, Harvard University. Retrieved 12 December 2007 from http:fas.harvard.edu/-wricntr/documents/CompAnalysis.htm

Wolf, E. (2002). Culinary Tourism: A Tasty Economic Proposition.

XENOPHON: Constitution of the Lacedaemonians, Papiros, Athens, 1975. English translation by E.G. Marchant, (ed.) Loeb Classical Library, vol. VII, Xenophon — Scripta Minora, Harvard University Press, Cambridge, Massachusetts, 1st edition 1925, repr. 1968.

Xenophon, Oeconomicus, 1.16

Xenophon, Oeconomicus, ix.17, Symposium, viii, 15

Zelinsky, Wilbur. 1985. “The Roving Palate: North Americas’s Ethnic Restaurant Cuisines” Geoforum 16:51-72