Claudio BELLIA
[ c.bellia@unict.it ], Manuela PILATO [ Manuela.Pilato@winchester.ac.uk
]
and Hugues SÉRAPHIN [ Hugues.Seraphin@winchester.ac.uk ]
and Hugues SÉRAPHIN [ Hugues.Seraphin@winchester.ac.uk ]
Abstract
What
link is there between tourism, street food, and regulations on food safety for
street food? Street food is characterized by three elements: it is cheap, it's
convenient and is easily obtainable around the city through kiosks and/or vans,
located at street markets, festivals and especially in highly frequented
tourist locations.
One
element that should not be neglected is given by because it is decided to
consume food on the street, certainly for the time need to do it quickly or to
save. But also for the pleasure of being part of traditions, places and
cultural landscapes in spite of social, cultural and economic. Everything
depended, also, by the crisis of progress made globally with repercussions on
consumption and therefore the duration of the holidays.
In this
article we will focus in analyzing a phenomenon of gastronomy benefit from
traveling, gastronomic sciences related to poor food, or “street”, a quality of
food that conforms to the essential elements such as flavor and aroma, the
sustainability of production processes, distribution and consumer, involved in
the food chain.
Therefore,
it needs to lead the tourists to discover the identity of the territory,
through a tour of the dual value - that of the “typical and cultural and
environmental product” and that of “typical food product”.
KEYWORDS
tourism, street food, food safety, food quality
