Eating ants: understanding the terroir restaurant as a form of destination tourism

TRESIDDER, Richard (2014). Eating ants: understanding the terroir restaurant as a form of destination tourism. Journal of Tourism and Cultural Change, 13 (4), 344-360.

Tressider_EatingAnts(AM).pdf - Accepted Version
All rights reserved.

Download (517kB) | Preview
Official URL:
Link to published version::
Related URLs:


    This paper explores the idea that there is a new form of restaurant that requires definition recognition that it fulfils a significant role in contemporary tourism. The adoption of foraged foods frequently reflects the historical and cultural foundations of place; in this respect, it is possible to adopt the French notion of ‘Terroir’ to conceptualize this new hospitality movement. The paper utilizes Noma in Denmark as a case study of this new gustatory movement and provides an exemplar of the terroir restaurant. The terroir restaurant provides a space in which the diner can consume tangible elements of both culture and landscape; often, this involves entry into a constructed visceral ‘sensescape’ where the dining experience becomes elevated to a higher level. The terroir restaurant provides the tourist with a gustatory concept and philosophy that move far beyond the notion of food as fuel, to one that is underpinned by a geographical and cultural aesthetic that reinforces the consumers ‘being in the world’ and their individual identities.

    Item Type: Article
    Uncontrolled Keywords: terroir; food tourism; culture; identity; sensescapes; destination restaurants; 1506 Tourism; 1699 Other Studies in Human Society; 2202 History and Philosophy of Specific Fields
    Identification Number:
    Page Range: 344-360
    SWORD Depositor: Symplectic Elements
    Depositing User: Symplectic Elements
    Date Deposited: 30 Jul 2019 14:11
    Last Modified: 18 Mar 2021 03:42

    Actions (login required)

    View Item View Item


    Downloads per month over past year

    View more statistics