Slow tourism
The term slow tourism (= slow tourism) summarizes the various topics and trends in tourism between slowness and sustainability , meaningfulness and sensuality, which predict an authentic travel experience.
development
On the one hand, the so-called tourism industry with its wide-ranging campaigns and catalogs continues in the 21st century in accordance with the premise of progress and globalization. On the other hand, in niches and in-between spaces, new, different forms of travel are developing, which are characterized by pausing. Both forms of travel cannot be easily separated into A or B. In slow tourism there is also the simultaneity of the non-simultaneous. There are travel guides next to internet booking, sensual travel experience next to virtual travel preparation, foot pilgrimage tour next to flight arrival, village inn next to iPod language translator or nature holidays next to geocaching . Even if slow tourism wants a different form of travel, it is firmly embedded in the mainstream of today's travel. For this purpose, the term glocalization has become commonplace for society as a whole, which seeks to link the globalization of society as a whole with the human striving for localization. Based on the wellness trend between wellbeing and health at the end of the 20th century, Christian Antz , who introduced the term and the topic in German-speaking countries, predicts a steadily growing development at the beginning of the 21st century.
origin
The term slow tourism, under which the various tendencies of these other forms of travel are summarized, is derived from the initiative movement Slow Food for the subsegment of nutrition, which arose twenty years ago. When Carlo Petrini launched the Slow Food initiative in 1989 with the three principles "good, clean, fair" in Northern Italy, he gave the movement, which is explicitly rooted in the region, an international name. In addition to "Terra Madre", the global taste fair in Turin, or the "Ark of Taste", the list of regional food and drink products that are threatened with extinction, Slow Food's routes also go directly into the tourist sector, with "Osteria" Italia ", the travel guide to regionally oriented Italian inns, or Cittàslow , entire towns with sustainable development, agriculture and gastronomy. The current demands of Slow Food for the preservation of biodiversity , traditional landscapes, regional products and traditional methods are very close to the unique position in tourism . Starting from a more ecological one, Slow Food has developed into a more lifestyle-oriented movement in many areas, which is also reflected in the future direction of Slow Tourism.
perspective
The West Coast University of Applied Sciences in Heide (Germany) takes the slow tourism trend into account by setting up the first German, and probably the first worldwide, professorship for slow tourism in 2011. The professorship is held by the German art historian Christian Antz .
literature
- Christian Antz, Christian Eilzer, Bernd Eisenstein (eds.): Slow Tourism. Travel between slowness and sensuality. Series of publications by the Institute for Management and Tourism, Volume 6. Munich 2011. Martin Meidenbauer Verlag. ISBN 978-3-89975-230-4 .
- Simone Fullagar, Kevin W. Markwell, Erica Wilson (Eds.): Slow Tourism. Experiences and Mobilities. 2012. Channel View Publications. ISBN 978-1845412807 .
Web links
Daydreams explains Slow Tourism