CULINARY TOURISM in GREECE: CAN the PAST DEFINE the FUTURE? DIMENSIONS of INNOVATION, ENTREPRENEURSHIP and REGIONAL DEVELOPMENT

Abstract

This paper examines the possibility that gastronomy, based on ancient Greek values, could be part of the answer for economic prosperity through the development of food tourism in a country with a harsh economic environment such as Greece. We examine if local food, culture and tourism could become fields of new entrepreneurial and regional development when paired with knowledge, innovation and quality. The paper uses Qualitative Comparative Analysis (QCA) from real examples of innovative entrepreneurship related to gastronomy that are presented as case studies. © 2016 World Scientific Publishing Company.