Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey

Bendegul Okumus, Fevzi Okumus, Robert Douglas McKercher

Research output: Journal article publicationJournal articleAcademic researchpeer-review

288 Citations (Scopus)

Abstract

This paper compares how two different destinations use food in their marketing activities. Content analysis of brochures, booklets and web sites was used. One, Hong Kong, makes extensive use of food as part of its core positioning statement. The other, Turkey, makes little reference to it, even though its indigenous cuisine is unique and rich. 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.
Original languageEnglish
Pages (from-to)253-261
Number of pages9
JournalTourism Management
Volume28
Issue number1
DOIs
Publication statusPublished - 1 Feb 2007

Keywords

  • Destination
  • Food
  • Gastronomy
  • Hong Kong and Turkey
  • Marketing
  • Tourism

ASJC Scopus subject areas

  • Development
  • Transportation
  • Tourism, Leisure and Hospitality Management
  • Strategy and Management

Fingerprint

Dive into the research topics of 'Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey'. Together they form a unique fingerprint.

Cite this