Gastronomic heritage, tourist mobility and distinction

Abstract

The article explores the relationship between gastronomy, tourist mobility and social distinction, based on Pierre Bourdieu’s theory. Food goes beyond nutrition, optionally as a marker of status and cultural identity. The consumption of traditional foods and wines is linked to cultural and social capital, reinforcing class divisions. Globalization and digitalization have transformed gastronomy into a media and symbolic experience, where distinction is expressed through access to luxury restaurants and the heritage of cuisine. Wine and gastronomy tourism reflects these dynamic, segmenting visitors into consumers of elite experiences and mass tourists. Furthermore, the text criticizes the invention of gastronomic traditions and the use of storytelling to create narratives that legitimize exclusionary practices. In the current context, the desire for haute cuisine is reinforced by the media, but remains inaccessible to many, maintaining a social position through consumption.