From overtourism to over-gastronomy: a study of grounded theory

Abstract

This study introduces the concept of Over-Gastronomy, drawing parallels with Overtourism to explore its multifaceted impact on the gastronomy industry. A qualitative research design was adopted, employing semi-structured interviews with 10 academics, and data were analysed through Grounded Theory. Five central themes emerged: health, habits, product quality, flavour, and culinary transformation. Over-Gastronomy fosters unhealthy consumption patterns, diminishes cultural diversity, and accelerates the prioritization of aesthetics over taste, often reinforced by social media. Sustainability challenges, excessive pricing, and declining authenticity are identified as critical concerns. The study's theoretical contribution lies in establishing Over-Gastronomy as a novel concept in the literature and empirically grounding its dimensions, offering valuable implications for policymakers and industry professionals seeking to balance sustainable growth with authenticity and quality.