This chapter contributes to the overall tourist satisfaction to local economies using sustainable practices. The aim therefore is to analyse to what extent the characteristics of a product and service can bridge the gap between locals and visitors. This chapter is based on secondary data. We find evidence for six themes which are considered to be the most theoretical issue affecting the studies on street food in tourism considered in the analysis.
Results show that street food tourism, as a new paradigm, can be a viable option while thinking the process of sustainable tourism development in emerging destinations. Our findings have clear implications for the fast growing literature on overtourism and related perverse impacts (conceptual contribution) giving also additional options to Destination Marketing Organisations' (DMOs) managers in terms of strategy to combat tourismphobia analysed in the study. Proposals for future research will also be outlined.
Pilato, M., Platania, M. and Séraphin, H. (2021), "Connecting Locals and Visitors: The Case of Street Food", Grasso, F. and Sergi, B.S. (Ed.) Tourism in the Mediterranean Sea, Emerald Publishing Limited, Bingley, pp. 257-277. https://doi.org/10.1108/978-1-80043-900-920211018
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