Driving food tourism development through local gastronomy

Local gastronomy is an essential element of tourism that can contribute to the general perception of the destination. It has been recognized as an essential part of destinations´ culture and identity as it plays an important role in visitors´ experiences. Trying out local food and beverages can serve to enrich the overall experience of visitors seeking to learn more about the destination´s authentic culture. Local gastronomy is easily linked to the destination and can contribute to its growth and welfare of its residents. Food tourism is a factor of economic growth of the destination and may play a significant role in its development. It is a cultural enhancement activity contributing to the tourism experience. Gastronomic experience can drive the destination´s visitation, the visitors´ spends and the average length of visitors´ stays. Food tourism is a phenomenon that has a positive impact on the development of destinations while respecting the principles of sustainable development. Food tourism can provide new job opportunities; it strengthens the cultural identity, traditions, pride and the use of local resources. On the other hand, it affects the local heritage, while most tourists, once in the destination, want not only experience the local gastronomy but also want to discover the way the local food is produced. Local gastronomy is a vital factor in visitors´ satisfaction, connected with the lasting memory of the culinary experience. Several studies have found that destinations that have established a reputation as a place to experiment with quality local gastronomy have high visitation. However, the local gastronomy in the Czech Republic is receiving very little attention. Although the Czech regions combine prerequisites for food tourism development with a long lasting tradition of food preparing culture, it is currently not enough exploited. Food tourism can be a means for the better economic growth of the destinations with high unemployment and low socio-economic status. The study aims to identify the role of the local gastronomy in the Czech regions with regards to food tourism development. The study applies a qualitative approach using literature review, content analysis, in-depth interviews, and the Delphi method. Proposal for future research is also outlined. Attractive location, rural areas, local farms and wineries, production of hops and vegetables, growing grapes, organizing events related to food and drinks create suitable conditions for the future development of food tourism in the Czech Republic. Based on the interviews conducted it can be stated that food tourism can subsequently increase the income from tourism in regions, enhance the guest's traffic, and improve the destinations´ image. Destinations can, through local gastronomy, gain a global competitive advantage with further use and sustainability of local cultural capital.