What makes a gastronomic destination attractive? Evidence from the Israeli Negev

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This paper analyzes the gastronomic discourse surrounding the Israeli Negev and examines why gastronomy is far from being an attractive pull factor in this region. The study incorporates examples which illustrate its theoretical proposition regarding the need to substantiate authenticity by offering gastronomic products and experiences that faithfully communicate an intimate link between food, place and the local community. The analysis suggests that the failure of residents to present convincing gastronomic evidence of their sense of community and territorial attachment poses a barrier to the emergence of a gastronomically attractive food image of the region. This case can provide planners with a better understanding of the conditions required for the promotion of an appealing gastronomic image and regional developers with a deeper understanding of how to harness gastronomy for the purpose of tourism development.

Original languageAmerican English
Pages (from-to)200-209
Number of pages10
JournalTourism Management
StatePublished - 1 Jan 2013


  • Authenticity
  • Discourse analysis
  • Foodscape
  • Regional development

All Science Journal Classification (ASJC) codes

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


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