This article examines food tourism events in permanent tourist-oriented food venues, focusing on Greek . Drawing on ethnographic research in Greece since 2010, we explore how tourists' expectations and sensory experiences in food events influence culinary heritage and social sustainability. We employ Urry's “tourist gaze” concept, integrating it with a comprehensive analytical framework addressing tourists' and local attendees' sensory experiences in daily food events at culturally significant institutions like Greek . Our study illuminates the dominance of tourists' expectations, preconceived imaginaries, and sensory engagements, revealing potential challenges to sustained cultural traditions and culinary heritage. While the “tourist gaze” may perpetuate static cultural dynamics, we identify “tourist (and resident) taste” as a counter-mechanism. Our findings reveal that Greek , catering to tourist expectations and evolving local taste preferences, strike a delicate balance, enhancing eventful and multisensorial experiences to preserve and develop culinary heritage and social sustainability.

中文翻译：

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目光与味觉之间：感官、想象以及希腊面向游客的小酒馆烹饪传统的可持续性


本文研究了永久性的以游客为导向的美食场所的美食旅游活动，重点关注希腊。我们借鉴 2010 年以来希腊的民族志研究，探索游客对美食活动的期望和感官体验如何影响烹饪遗产和社会可持续性。我们采用 Urry 的“游客凝视”概念，将其与综合分析框架相结合，解决游客和当地参与者在希腊等具有重要文化机构的日常美食活动中的感官体验。我们的研究阐明了游客的期望、先入为主的想象和感官参与的主导地位，揭示了持续的文化传统和烹饪遗产面临的潜在挑战。虽然“游客的目光”可能会延续静态的文化动态，但我们将“游客（和居民）的品味”视为一种反机制。我们的研究结果表明，希腊菜在迎合游客期望和不断变化的当地口味偏好方面取得了微妙的平衡，增强了丰富多彩的多感官体验，从而保护和发展了烹饪遗产和社会可持续性。