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摘要
The purpose of this paper is to describe the evolution of the World Gourmet Summit (WGS) that is promoted in Singapore, and the factors thought to have contributed to its success. The factors are integrated in a proposed framework of analysis. The World Gourmet Summit was developed by chefs, hotels and restaurants in Singapore with the support of the Singapore Tourist Board (STB) and has become an established part of Singapore's portfolio of events and special interest tourism. The event web page promises 'a constellation of stars of the culinary world at our Singapore shores.' Consequently the paper has four sections. The first reviews and discusses concepts of gastronomic tourism. The second describes the emergence of New Asian Cuisine and its roots in Singapore, while the third describes the role of that cuisine within the promotion of Singapore with specific reference to the development of the World Gourmet Summit. From the description of the event the final section of the paper identifies factors that have helped to make the Summit a successful product. These factors include co-ordination between different stakeholders and the ability of the event to reinvent itself each year while building upon a growing image of prestige.
- 出版日期2012-6
