Globalisation and food consumption in tourism

In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet, as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant perspectives and theories of globalisation are reviewed to provide a theoretical framework for the study. Key dimensions underlying food consumption in tourism are elucidated, and the impacts of globalisation on the culinary supply and tourist food consumption are discussed. A conceptual model is developed in an attempt to illustrate the influence of globalisation on food consumption in tourism. This study concludes that from the world culture theory perspective, globalisation can be an impetus to reconstruct or reinvent local gastronomic traditions and particularities.

► Three dichotomous dimensions in understanding the consequences of globalisation on local culinary supply are proposed.
► Three dichotomous dimensions underlying food consumption in tourism are identified.
► A conceptual model is developed to illustrate the influence of globalisation on food consumption in tourism.
► Globalisation provides impetus to revive and reconstruct local food culture.