Culinary tourism and rural development: exploring the dynamic of “the Greek Breakfast” initiative in Santorini

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Published: Oct 14, 2019
DOI: https://doi.org/10.12681/grsr.21716
Keywords:
culinary tourism local food special interest tourism Santorini
Sophia Skordili
Harokopio University
https://orcid.org/0000-0002-1371-0322
Konstantina Tsakopoulou
Harokopio University
https://orcid.org/0000-0002-7972-2692
Abstract

During the last decade or so, culinary or food tourism has gained a prominent place in "special interest tourism" literature. It is widely believed that the (re)connection of tourist rural areas with their local agrifood base can contribute to sustainable and secure development away from the malfunctions of the prevalent mass tourism model. The paper explores the actual and potential interface between tourism and the local agrifood sector in Santorini, a small Mediterranean island and a major tourist destination, by examining the challenges and opportunities from the implementation of the "Greek Breakfast" initiative. The results of fieldwork research have revealed several impediments that hinder the project. Among other challenges, the absence of a coherent network of collaboration and communication among various stakeholders and the weak recognition of the benefits of food tourism by several local actors seem to be the more crucial ones.

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Author Biographies
Sophia Skordili, Harokopio University
Professor of Economic Geography, Dept. of Geography, Harokopio University
Konstantina Tsakopoulou, Harokopio University
PhD candidate in Geography, Harokopio University
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