Presentation Information
[O08-01]Why Geo-gastronomy?★Invited Papers
*SHUICHI HASEGAWA1 (1.Kagawa University)
Keywords:
geopark,gastronomy,geo-gastronomy,civic pride
1. What is Geo-gastronomy?
Geotourism is defined as tourism that maintains and enhances a region's identity while taking into consideration its geology, environment, culture, aesthetics, heritage, and the welfare of its residents (UNESCO, 2024). Gastronomy tourism, on the other hand, aims to enjoy food nurtured by the local climate, customs, traditions, and history, and to experience its food culture (Japan Tourism Agency, 2024). Geo-gastronomy is a portmanteau of the words "geo" and "gastronomy." Geo-gastronomy tourism focuses on the fact that a region's unique food culture is rooted in the formation of its land. It offers an intellectual experience that deeply savors the connection between gourmet food and spectacular scenery that can only be found in that region from a geological perspective. It also aims to foster a sense of identity and attachment to the region among local residents (Hasegawa, 2025). The Geopark Gastronomy Working Group (2025) also advocates for the term Geopark Gastronomy, but this term can be used within geopark areas but not in non-geopark areas.
2. Geo-gastronomy Tourism in Kagawa Prefecture
Geo-gastronomy tourism in Kagawa Prefecture began with the "Promotion of Setouchi Sanuki Geo-gastronomy Tourism, a Unique Experience in the World, Marrying the Bounty of Sea and Land, a Blessing of Global Change (Geo)" initiative, which was selected by the Kagawa Prefectural Tourism Association for the Japan Tourism Agency's FY2023 "Regional Integrated Gastronomy Tourism Promotion Project" (Japan Tourism Agency, 2024). The target audience was intelligent, curious travelers from Europe, the United States, and Australia who enjoy natural landscapes (breathtaking views), cultural landscapes, and food culture with all five senses while also habitually pondering why. To achieve this, scientific explanations unique to each region were required, so we partnered with Kagawa University and Director Yoshiyuki Tatsumi of the Geo-Live Institute, renowned for its "gastronomic geology." Promoting geo-gastronomy tourism requires collaboration not only among the tourism industry but also among a wide range of stakeholders. For this reason, the Setouchi Sanuki Geogastronomy Study Group was established under the Kagawa Prefecture Tourism Association, with Kagawa University, Geolib Research Institute, and Anabuki Travel as executives, and has been training professional guides, developing geogourmet food, organizing monitor tours by inbound tourism officials, and holding a geogourmet presentation with the Governor of Kagawa Prefecture invited. 3. The Concept of Geo-Gastronomy in Kagawa Prefecture
Kagawa Prefecture is home to the Sanuki Mountains, Sanuki Plain, and Seto Inland Sea, all nestled in a compact area, allowing residents to enjoy the bounty of the mountains, plains, and sea. The land that nurtured this food culture was shaped by the following three major geological events and global climate change. The food culture of Sanuki udon can also be told through this geostory of geological events and climate change (Hasegawa, 2025).
(1) 100 million years ago: Formation of the foundation by large-scale magma activity that created granite.
(2) 14 million years ago: Volcanic activity in the Seto Inland Sea immediately after the opening of the Sea of Japan, followed by subsequent erosion, created a beautiful landscape.
(3) From 3 million years ago: Right-lateral strike-slip faulting of the Median Tectonic Line led to the formation of the Sanuki Mountains, Sanuki Plain, Seto Inland Sea, and Nada Sea.
(4) 10,000 years ago: Submergence of the Seto Inland Sea due to rapid warming after the last glacial period.
4. Shodoshima as a Geo-gastronomy Model Region
Shodoshima is a model region for geo-gastronomy tourism, where food diversity can be unraveled through the origins of the land. Different geology on Shodoshima results in different types of landslides. Land use adapted to each island's unique topography and soil has fostered a diverse range of specialty products, forming the foundation of local industry and tourism.
5. The Potential of Geo-gastronomy
Kagawa University implemented an international collaborative program in which students from Kagawa University, students from the Tokyo metropolitan area, and international students conducted fieldwork on Shodoshima Island, based on the perspective of Geo-gastronomy 2025. The program achieved excellent results. Geo-gastronomy is also expected to serve as an educational program that delves deeper into the local community and fosters civic pride.
Geotourism is defined as tourism that maintains and enhances a region's identity while taking into consideration its geology, environment, culture, aesthetics, heritage, and the welfare of its residents (UNESCO, 2024). Gastronomy tourism, on the other hand, aims to enjoy food nurtured by the local climate, customs, traditions, and history, and to experience its food culture (Japan Tourism Agency, 2024). Geo-gastronomy is a portmanteau of the words "geo" and "gastronomy." Geo-gastronomy tourism focuses on the fact that a region's unique food culture is rooted in the formation of its land. It offers an intellectual experience that deeply savors the connection between gourmet food and spectacular scenery that can only be found in that region from a geological perspective. It also aims to foster a sense of identity and attachment to the region among local residents (Hasegawa, 2025). The Geopark Gastronomy Working Group (2025) also advocates for the term Geopark Gastronomy, but this term can be used within geopark areas but not in non-geopark areas.
2. Geo-gastronomy Tourism in Kagawa Prefecture
Geo-gastronomy tourism in Kagawa Prefecture began with the "Promotion of Setouchi Sanuki Geo-gastronomy Tourism, a Unique Experience in the World, Marrying the Bounty of Sea and Land, a Blessing of Global Change (Geo)" initiative, which was selected by the Kagawa Prefectural Tourism Association for the Japan Tourism Agency's FY2023 "Regional Integrated Gastronomy Tourism Promotion Project" (Japan Tourism Agency, 2024). The target audience was intelligent, curious travelers from Europe, the United States, and Australia who enjoy natural landscapes (breathtaking views), cultural landscapes, and food culture with all five senses while also habitually pondering why. To achieve this, scientific explanations unique to each region were required, so we partnered with Kagawa University and Director Yoshiyuki Tatsumi of the Geo-Live Institute, renowned for its "gastronomic geology." Promoting geo-gastronomy tourism requires collaboration not only among the tourism industry but also among a wide range of stakeholders. For this reason, the Setouchi Sanuki Geogastronomy Study Group was established under the Kagawa Prefecture Tourism Association, with Kagawa University, Geolib Research Institute, and Anabuki Travel as executives, and has been training professional guides, developing geogourmet food, organizing monitor tours by inbound tourism officials, and holding a geogourmet presentation with the Governor of Kagawa Prefecture invited. 3. The Concept of Geo-Gastronomy in Kagawa Prefecture
Kagawa Prefecture is home to the Sanuki Mountains, Sanuki Plain, and Seto Inland Sea, all nestled in a compact area, allowing residents to enjoy the bounty of the mountains, plains, and sea. The land that nurtured this food culture was shaped by the following three major geological events and global climate change. The food culture of Sanuki udon can also be told through this geostory of geological events and climate change (Hasegawa, 2025).
(1) 100 million years ago: Formation of the foundation by large-scale magma activity that created granite.
(2) 14 million years ago: Volcanic activity in the Seto Inland Sea immediately after the opening of the Sea of Japan, followed by subsequent erosion, created a beautiful landscape.
(3) From 3 million years ago: Right-lateral strike-slip faulting of the Median Tectonic Line led to the formation of the Sanuki Mountains, Sanuki Plain, Seto Inland Sea, and Nada Sea.
(4) 10,000 years ago: Submergence of the Seto Inland Sea due to rapid warming after the last glacial period.
4. Shodoshima as a Geo-gastronomy Model Region
Shodoshima is a model region for geo-gastronomy tourism, where food diversity can be unraveled through the origins of the land. Different geology on Shodoshima results in different types of landslides. Land use adapted to each island's unique topography and soil has fostered a diverse range of specialty products, forming the foundation of local industry and tourism.
5. The Potential of Geo-gastronomy
Kagawa University implemented an international collaborative program in which students from Kagawa University, students from the Tokyo metropolitan area, and international students conducted fieldwork on Shodoshima Island, based on the perspective of Geo-gastronomy 2025. The program achieved excellent results. Geo-gastronomy is also expected to serve as an educational program that delves deeper into the local community and fosters civic pride.