NEW FORMS OF TOURISM IN FRANCE: BETWEEN REGIONAL GASTRONOMY AND HIGH QUALITY TOURISM
Abstract
The pandemic that hit the world at the beginning of 2020 has caused an unprecedented crisis in the tourism sector. In the world no less than 110 million people have been deprived of activity; France has recorded a 72% drop in the number of foreign tourist visits in 2020. Lately, in France, the eagerness for travel or discovery, shared by millions of people, has been almost inaccessible. However, this crisis began after decades of continuous growth of the economy (5.7% per year during the 30 glorious years) and of tourism: these last 20 years in France have seen records with the visit of 89 million local and foreign tourists per year. Our intervention has a double purpose: First, we will evaluate the sector in the current health context. Then, we will present new forms of tourism that follow the hypotheses of our analysis:by enhancing regions endowed with an important but as yet unknown cultural heritage, exploiting the gastronomic variety of several French regions and developing high quality tourism. In this context, the main challenges of our communication are the following:
How to reconcile the desire to travel with restrictive health regulations? How to invent new forms of tourism without entering into a process of "Disneylandization"? How can gastronomy be valorized as an element of heritage?. Problematic: How can the first world tourist destination hit by the pandemic, recover through new attractive forms of tourism?.
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