Wine and Farmers Market - Report Example

Wine and Farmers Market Student’s Name: Instructor’s Name: Course Code: Date of Submission: Abstract Gastronomic tourism includes the trips which are made to destinations which have domestic products and drinks that help to reflect the culture of the people. This report discussed that gastronomic tourism has been on the increase globally. The main destinations that were used in this report include Queen Victoria Market and Domaine Chandon which have been the main destinations for gastronomic tourism. For instance, the report found out that Queen Victoria Market provides variety of produce that helps to attract the tourists while Domaine Chandon offers wines which are manufactured using the traditional techniques. The report recommends that attending global trade fairs and exhibitions can help to promote gastronomic tourism and also advertising the festivals as this will help to attract new tourists. Table of Contents Abstract 2 Introduction 4 Aim of the report 4 Discussion 4 Gastronomy 4 Tourism 5 Gastronomic tourism at Domaine Chandon 5 Gastronomic tourism at Queen Victoria Market 8 Understanding of gastronomy as a tourism product 11 Conclusion 11 Recommendations 12 References 13 Introduction Gastronomic tourism has increased in the recent years at Domaine Chandon and Queen Victoria Market. This is because many organizations have embraced gastronomic tourism into their tourism products with the aim of offering unique products and services that help to attract more tourists to their destinations (Hjalager & Richards 2002). In this regard therefore, this report will discuss the concepts of gastronomic tourism by describing the gastronomic activities and how it has influenced the tourism activities. The destinations which have been selected to help understand the trends in the gastronomic tourism are Domaine Chandon and Queen Victoria Market. Aim of the report The aim of this report is to help understand gastronomic as a tourism product. However, this will be achieved by considering Domaine Chandon and Queen Victoria Market destinations. This is important evaluating how these two destinations have helped to understand gastronomic tourism. Discussion Gastronomy Gastronomic tourism is defined as the trips which are made by tourists and visiting places which are motivated by food and beverages like Domaine Chandon and Queen Victoria Market. It is regarded as the relationship between food products and culture of the people. This influences people to visit places where they can be able to find unique ways of doing things like culture and food products (Hjalager & Richards 2002). In this way, tourism has taken a different party because the food and culture of people has been the main factors or motivators that influence tourism. Therefore, gastronomic tourism is the relationship between culture and the food products that influence the destinations where the tourists can visit. Gastronomic tourism is also referred to as culinary tourism. Tourism Tourism is whereby tourists move from one place to another for various reasons. The first reason is adventure and exploring new places. In addition, people can travel from one place to another for business. The main motivators of tourism include food and culture of the people. This is called gastronomic tourism because people move from one place to another as a way of visiting the relationship between the food and culture of people (Hjalager & Richards 2002). Countries earn foreign exchange from the tourism activities. In this regard, tourism can be explained as the experience that tourists gain by visiting various destinations. Domestic tourism is significant as compared to international gastronomic tourism. This is because the domestic consumers tend to consider the kind of foods and drinks available before making the decisions of visiting the place. For instance in Australia there are tourist destinations like the Victoria Market that influences the destinations that the clients visit (One Caribbean 2015). The tourists can visit places where their culture is considered and they can find the kind of foods that they want. Furthermore, the drink and food festivals are the main motivators of gastronomic tourism in Domaine Chandon and Queen Victoria Market. Gastronomic tourism at Domaine Chandon Like discussed above, gastronomic tourism is the tourism and main motivators are the food and culture. In the first place, Domaine Chandon has been the destination which is well known to be the greatest destination for gastronomic tourism. Domaine Chandon is known to the first winery which was established in the United States. Currently, Domaine Chandon is the leading wine manufacturer using the traditional methods of production. The traditional method helps to indicate how the wines are being manufactured using the ripe fruit. This means that the wines are being manufactured using unique techniques and the ripe fruits are being used (Domaine Chandon 2015). In this context, the wines being manufactured are traditional and this helps to attract many tourists to visit the destination to see and understand how wines are being manufactured using traditional methods using ripe fruits. Domaine Chandon at first planted vineyards but in the later years it started to manufacture still wines such as Pinot Noir. In addition, Domaine Chandon started to manufacture Cabernet Sauvignon which was manufactured from grapes. This attracted more tourists to visit the destination to understand how the wines can be manufactured using grapes and ripe fruits thus contributed to the development of gastronomic tourism. Furthermore at Domaine Chandon, there is Chandon testing bar that provides the tourists the opportunity to test the wines which have been newly introduced into the market (Domaine Chandon 2015). This provides the customers with unique experience and in this context they are able to select Domaine Chandon as their gastronomic tourism destination because of the experience they undergo. Moreover, the tours and experience that is experienced by the tourists at Domaine Chandon makes the destination unique for the customers. For instance, the tour route provides world class winery which provides unique experience to the customers. The tour engages the panoramic story panels which attracts the tourists to the destination (Domaine Chandon 2015). The visitors who visit the destination are provided with the opportunity to self guide around the Domaine Chandon which is the daily activity between 10.30am and 4.30pm. This experience makes Domaine Chandon one of the destinations for gastronomic tourism. In addition, the Domaine Chandon has been the tourist destination for gastronomic tourism because of the features provided by the destination. The feature that has influenced the tourist destination is the Greenpoint view Brasserie. This is the point of view that indicates the design which serves as the point of view for many tourists. This attracts tourists who want to view the Yarra Valley so that they can understand the process of growing and harvesting the fruits which are used to make the wine products. The Domaine Chandon and its Greenpoint Grasserie provides dining experience to the customers which they cannot forget. This helps to indicate the wonderful rewards regarding the foods as well as the wine and the environment is relaxed for the tourists. This helps to provide the customers with memorable experience and the destination has been experiencing repeat customers because of the satisfaction and the experience of the customers while visiting the place (Smith & Xiao 2008). From this context, it can be determined that Domaine Chandon has been the destination for gastronomic tourism because of the drinks which are manufactured at the destination based on the traditional manufacturing techniques. In this way, the gastronomic tourism has increased at the Domaine Chandon. It is important to note that the tourists want to understand the process that is used to manufacture the products that they consume. Domaine Chandon is the leading global wine manufacturer globally and the customers want to experience the process of manufacturing the wine and in the process they tend to visit the destination (Kivela 2006). This is because most of the tourists understand that Domaine Chandon manufactures the wines according to their culture by using the traditional manufacturing techniques hence they visit the destination to eat and drink as well as experience the wine manufacturing process. Gastronomic tourism at Queen Victoria Market From the visit I made to Queen Victoria market indicated that gastronomic tourism has taken the greatest dimension. In Australia, Queen Victoria Market is one of the destinations which are well known to provide gastronomic tourism that has helped to attract both domestic and global tourists. This is because of the culture practiced in the market and the foods which are provided. Therefore the interaction between culture and foods provided at Queen Victoria Market has promoted the destination to be the leading gastronomic tourism destination in Australia (Queens Victoria Market 2015). From the visit I made to the market, I realized that gastronomic tourism has been on the increase. In the first place I noticed that the food and wine festivals which are held and sold in the market promote the market as the tourist destination. The tourists do not only visit the vineyard to look at the wines but also will have the opportunity to understand the culture of the people. These unique wines and products which are offered at the market have influenced the tourism activities because the domestic tourists will visit the place that they consider has the culture they can accommodate. In addition, the domestic tourists are able to access the foods and drinks that do not contradict their culture. In this effect, the destination has grown to be among the leading tourist destinations for gastronomic tourism. In addition, Queen Victoria Market has the Deli Hall which is the hall that offers dairy products. In this hall, the art and features of the traditional way of life are maintained. Features such as marble counter are preserved in this hall instead of the today’s fridges. There is a range of produce in the Deli Hall and they include dressed poultry as well local and imported Cheese. Furthermore, Deli Hall is also known as the second Food court meaning that the market also provides a range of take away foods. The take a way foods which are provided in Deli Hall include Italian foods, Turkish and French pastries (Queens Victoria Market 2015). This range of foods is the key motivator for the tourists to visit the Queen Victoria Market because the tourists are able to find their cultural food. In this way, the market has been the destination for gastronomic tourists because both the domestic and global customers can find their cultural foods. On the other hand, the tourists can also visit the market and do the research regarding the cultural foods of different people like the Italian people or even the French people. As a result, Queen Victoria Market has been the gastronomic tourism destinations because of the cultural foods which are provided that reflect different ways of living among the different people. Moreover, Queen Victoria Market provides the meat hall which provides variety of meat that meet different cultural expectations of the customers. For instance, the meat products which are provided in the hall include the pork for the Muslims (Queens Victoria Market 2015). There are also other meats which are cut into small and particular cuisines to fit the needs of the global tourists like the Italian or Asian tourists. In Melbourne, Queen Victoria Market provides the best quality food mongers to meet the needs and expectations of the customers. The seafood section provides variety of fresh fish quality products that indicate the culture of the people. In addition, the fresh and salt water varieties of foods are also provided in the market (McKercher 2005). The variety of foods provides the best experience to the customers since there is variety of fresh seafood which meets their cultural expectations. As a result, the Queen Victoria Market has been the destination for gastronomic tourism because of the variety of seafoods which are provided. This implies that is a relationship between culture and food and gastronomic tourism. This is why there are many tourists who visit the destination so that they can understand the culture of other people by evaluating their kind of foods. In addition, Queen Victoria Market is known as the destination for hot doughnut. Queen Victoria Market is known as the market that offers jam nuts which has been in the market for a half a century. The hot doughnut has been part of the tradition in the market and it helps to understand the culture of the people. Through hot doughnut, jam nuts has been part of the tradition. Through the hot doughnuts, the tourists can be able to understand how the traditional people lived concerning their culture. This is one of the greatest tourist attraction features in the market (Ravenscroft & Van 2001). There are both domestic and international tourists who visit the market with the aim of understanding how the hot doughnuts work and they were used. This helps to reflect on the traditional way of life of the people. In this way, the gastronomic tourism has grown steadily in the Queen Victoria Market because of the features that attract the domestic and international tourists. Queen Victoria Market has also been the gastronomic tourist destination because of the organic produce offered in the market. Queen Victoria Market provides variety of organic produce that help to meet the needs and expectations of the people. There are fresh fruit stalls that provide variety of fresh fruits and there are is also the stall for dry goods outlet and organic butcher. This means that the market provides variety of products and fruits. The quality of these products is high and meets the highest standards and this means that the products are genuine (Richards 2002). As a result, the customers who buy from Queen Victoria Market are guaranteed of quality organic products. The organic quality products which are provided by the market include organic produce such as breads and cheese and yoghurts. These organic products are unique and meet the highest quality standards the customers frequent the market so that they can buy the products which are allowed in their cultural backgrounds. In this effect, the Queen Victoria Market is well known as the tourist destination where the different needs and expectations of the tourists can be met and can also help to attract international customers. Understanding of gastronomy as a tourism product From this visits that I made to these two destinations, I can understand that gastronomic tourism is making visits to destinations that help to indicate the relationship between food and culture. This is because the destinations which are Domaine Chandon and Queen Victoria Market have unique experiences that attract the tourists. In this regard, it can be understood that gastronomic tourism is influenced by features such as food, culture and the manufacturing techniques as well as the wine manufacturing process that make people to make the choices to the destinations. This improves their experience regarding the wine manufacturing process and the traditional foods and culture of the people. Therefore, gastronomy is one of the tourism products. Conclusion Gastronomic tourism is the tourist experience which is based on the culture and foods of the people. This is because the tourists visit the places because they are motivated by the culture and foods of the people. Tourism on the other hand is the movement of people from one place to another to experience new things and for purposes of adventure. Domaine Chandon is one of the tourist destinations which have been experiencing gastronomic tourism because of the traditional way of manufacturing wine products using fruits like ripe fruits. On the other hand, the visit I made to Queen Victoria Market indicated that the gastronomic tourism has increased due to the culture and produce as well as festivals in the market. This attracts both the domestic and global tourists. Recommendations In order to improve tourism in Domaine Chandon, the destination should focus on manufacturing wine products using both modern and traditional manufacturing techniques. This is important because the different manufacturing techniques will help the tourists compare the traditional and modern methods of production (Scarpato 2002). This will help to improve the gastronomic tourism at the destination. In addition, the festivals and other traditional ceremonies which are held in Queen Victoria Market should be well marketed so that both domestic and international tourists should be aware of the festivals (Scarpato 2002). In addition, there should be a hall that will accommodate the traditional tools that were used initially in the processing the produce and this will help to attract more tourists. References Domaine Chandon 2015, About Us, retrieved on 30th August 2015 from http://www.visitnapavalley.com/wineries-domaine_chandon_317.htm Domaine Chandon 2015, Tours and Experience, retrieved on 30th August 2015 from http://www.chandon.com.au/the-winery/tours-a-experiences.html Hjalager, A & Richards, G 2002, “Tourism and gastronomy”. Routledge London. London. Kivela, J 2006, “Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination”. Journal of Hospitality & Tourism research, Vol. 30, No. 3, pp. 354-377. McKercher, B 2005, “Destinations as products? A reflection on butler's life cycle”. Tourism Recreation Research, Vol. 30, No. 4, pp. 97-102. One Caribbean 2015, culinary tourism (www.onecaribbean.org/content/files/CulinaryCaribbeanNicheMarkets.pdf) Queens Victoria Market 2015, About Us, retrieved on 30th August 2015 from http://www.qvm.com.au/about/ Ravenscroft, N & Van, W 2001, “Wine tourism, culture and the everyday: A theoretical note”. Tourism and Hospitality Research, Vol. 3, No. 2, pp. 149-162. Richards, G 2002, “Gastronomy: An essential ingredient in tourism production and consumption”. En: Hjalager, A., & Richards, G. (eds.), Tourism and gastronomy. Routledge London. Scarpato, R 2002, “Gastronomy as a Tourist Product: The Perspective of Gastronomy Studies”, in Anne-Mette Hjalager and Greg Richards (eds). Tourism and Gastronomy. Routledge. New York. Smith, S. L & Xiao, H 2008, “Culinary tourism supply chains: A preliminary examination”. Journal of Travel Research, Vol. 46, No. 3, pp. 289-299. Read More