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Article
Publication date: 18 April 2008

Jeffrey W. Stewart, Linda Bramble and Donald Ziraldo

The purpose of this paper is to present recommendations for future growth and continued success of wine and culinary tourism in the Niagara region.

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6226

Abstract

Purpose

The purpose of this paper is to present recommendations for future growth and continued success of wine and culinary tourism in the Niagara region.

Design/methodology/approach

Through industry interviews with practitioners, researchers and stakeholders the recommendations of this paper were formed. Secondary research examined the issues and advances made in other area of the globe specific to wine and culinary tourism. The research is intended to cover the issues associated with advancing an industry sub‐sector that is still growing but will reach maturity in not‐so‐distant future.

Findings

In Niagara's wine and culinary tourism sector, there is a renewed call for industry specific research. Furthermore, linkages across the border are recommended to increase tourism revenue both in the USA and Canada. There is need to create more domestic awareness of the changes. Additionally, in order to attract one‐time visitors back to the region, it is important to enhance service through increased service training. There also exists a need for cooperation and coordination within the industry at all levels. The final recommendation is to advocate for signage and specific information to varied segments of the wine and culinary target market sub‐sets to deal with the differences in consumer motivations and preferences.

Originality/value

The relevant conclusions and recommendations listed will assist practitioners to continue the forward momentum of wine and culinary sectors in Niagara and around the world.

Details

International Journal of Contemporary Hospitality Management, vol. 20 no. 3
Type: Research Article
ISSN: 0959-6119

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Book part
Publication date: 26 August 2020

Lea Kužnik and Marjetka Rangus

Slovenia lies at the crossroads of the Alpine, Mediterranean and Pannonian regions, and this variety of geographical landscapes is reflected in its diverse and rich…

Abstract

Slovenia lies at the crossroads of the Alpine, Mediterranean and Pannonian regions, and this variety of geographical landscapes is reflected in its diverse and rich culinary heritage. Down the centuries, the diverse culinary heritage developed as part of everyday life and the festive calendar in close correlation to whatever nature provided and to the standard of living.

In 2006 Slovenia adopted the Gastronomic Strategy of Slovenia, which includes a culinary pyramid with 24 gastronomic regions and over 360 distinct dishes with a local character. Posavje with Bizeljsko represents one of the gastronomic regions of Slovenia. The National Gastronomic Strategy lists the following dishes and wines for the Posavje Region: pofaláča, bizeljski ajdov kolač (Bizeljsko buckwheat cake), koruzna prga (corn cake), pleteno srce (plaited-dough heart), bizeljska mlinčevka (Bizeljsko flat cake tart) and white and red wine Bizeljčan. These dishes and wines represent the foundation of the distinct culinary identity of the Posavje and Bizeljsko Region.

The aim of this chapter is to define the culinary heritage of the Posavje Region and identify its special and characteristic taste. A mix of methods including qualitative research, field research, expert groups and workshops was applied to identify dishes, recipes and ingredients in everyday and festive cuisine as well as cuisine related to different jobs and tasks. A gastronomic pyramid of the Posavje Region was developed and culinary workshops were conducted to introduce regional gastronomy to tourism. Challenges identified in the project exposed the need for the establishment of local supply chains, good cooperation among stakeholders in tourism, quality assurance, branding and other issues related to local tourism and gastronomic development.

Details

Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

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Article
Publication date: 17 September 2020

Vaishali Kaushal and Rajan Yadav

This paper attempts to identify emerging themes that focus on customer experience of culinary tourism of international tourists who opted for food tours in Delhi.

Abstract

Purpose

This paper attempts to identify emerging themes that focus on customer experience of culinary tourism of international tourists who opted for food tours in Delhi.

Design/methodology/approach

The paper uses a multi-method approach for data collection. A thorough review of literature was conducted followed by gaining insights from the industry experts for the themes and a tentative thematic table was established. Thereafter, secondary data comprising 1,744 customer reviews from world’s leading travel website – Tripadvisor.com was analysed using thematic analysis. Customer’s real-time feedback and industry insights were paired together to gather meaningful and practical insights on customer experiences of food tours in Delhi.

Findings

Culinary tourism of Delhi is facing challenge in the areas of infrastructure, hygiene and certain preconceived notions related to brand perception of Indian cuisines. The findings of the study allude that the food tour agencies must be professional with all certifications and attention must be paid to location of food tastings, as it become the representation of Indian food worldwide. The findings also indicate customization is the key to positive customer experience, thereby requiring culinary professionals to understand the customer choices and personalize the food tours accordingly. Online reputation management is another key area requiring attention as electronic word of mouth plays a major role in the hospitality industry.

Research limitations/implications

Although this study corroborates valuable academic findings and practical insights, it has few limitations that can be further investigated in the future. A quantitative study can be conducted to provide deeper insights into the factors of a culinary tour resulting in positive customer experience. Secondly, this study focuses on customer experience of food tours which is one of the forms of Culinary tourism, another elaborate study can be conducted incorporating other methods of culinary tourism such as cooking classes, food festivals, events etc. and delving into insights of customer experience and challenges in those practices.

Practical implications

Themes ascertained in this research paper provide deeper and worthy insights to all the stakeholders which would help them use their tourism resources in best optimal manner. Findings of the study would be valuable to culinary organizations, tourism department and other researchers working in the area of culinary tourism. Also, this study can be quite valuable for the academic researchers. Suggestions of the study will help the government, culinary organizations and other stakeholders to enhance culinary tourist experiences of Delhi.

Originality/value

The study is original and highly appropriate to all the stakeholders to formulate suitable strategic framework to improve customer experience in the field of culinary tourism. Using real customer experiences as data and choosing thematic analysis as a method of analysis further enhance the worth of study by opening the area for further exploration.

Details

International Journal of Tourism Cities, vol. 7 no. 3
Type: Research Article
ISSN: 2056-5607

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Article
Publication date: 10 August 2015

Marios D. Sotiriadis

– The purpose of this article is to suggest a framework to be used as a strategic planning tool for culinary tourism projects at destination level.

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3690

Abstract

Purpose

The purpose of this article is to suggest a framework to be used as a strategic planning tool for culinary tourism projects at destination level.

Design/methodology/approach

Based on theoretical background of strategic planning and Leiper’s tourism model, a conceptual tool is suggested. Its value is investigated through an empirical study that was performed, which employed a qualitative research method (discussion groups of experts).

Findings

The article suggests a framework to be used as a strategic planning tool for culinary tourism projects. The empirical study identified the merits, drawbacks and limitations of the framework to be taken into account. It can be used only in combination with other tools to achieve a comprehensive approach to designing, managing and marketing culinary tourism assets strategically.

Research limitations/implications

Because of its exploratory nature, the study has inherent drawbacks. The suggested framework should be finalised. Future studies could explore the perspective of visitors deeply and should also investigate the appropriate tools to be implemented at operational management level.

Practical implications

In the fields of strategic management and marketing, the study enhances a comprehensive approach. It contributes to positioning and analysing culinary tourism within the context of a whole destination system. It provides an additional tool for destination planners and managers to be used along with other tools in performing their tasks at strategic level.

Originality/value

It is the first study that suggests and empirically investigates a strategic planning tool at destination level, based on the theoretical backgrounds of strategic planning and tourism system. It provides an integrated approach incorporating the main issues to be dealt with in the field of culinary tourism.

Details

International Journal of Contemporary Hospitality Management, vol. 27 no. 6
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 7 September 2015

Sandra Sanchez-Cañizares and Ana M Castillo-Canalejo

The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with…

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8926

Abstract

Purpose

The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel.

Design/methodology/approach

Data were collected by means of 392 questionnaires distributed in Ljubjlana (Slovenia) and Cordoba (Spain). Various bivariate and multivariate statistical techniques are used to perform a comprehensive econometric study.

Findings

Tourists exhibit greater interest in gastronomy as a travel motivation in the Spanish city, where they value aspects related to this activity more positively. However, the willingness to pay more to try traditional food is similar in both cities. No sociodemographic differences were found between the segments regarding the importance of gastronomy as a travel motivation.

Research limitations/implications

Restaurateurs, hospitality associations, and other public or private stakeholders engaged in culinary tourism can benefit from this type of analysis. The study reveals the need to improve language skills, human capital formation, and the innovation of traditional dishes in the Spanish sample. It also shows that the future of culinary tourism in Slovenia will depend on enhancing the international visibility of this emerging tourism sector.

Originality/value

Successful strategies to promote culinary tourism must take into account the views of its main target group, tourists. Many studies analyzing tourist profiles are mainly qualitative, with few providing a cross-country comparison. This analysis provides a comprehensive, quantitative econometric approach to tourists’ opinions, and compares two different countries that differ in terms of their international visibility regarding this type of activity; specifically, Spain, which is a consolidated and world-renowned culinary tourism destination, and Slovenia, which is in the process of developing a culinary tourism project. Segmenting tourists based on their interest in culinary tourism also allows designing promotional strategies specifically tailored to each segment.

Details

British Food Journal, vol. 117 no. 9
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 8 November 2019

Santi Palupi and Fitri Abdillah

This chapter aims to record the potency of Indonesian culinary products as a part of the tourism ecosystem for key regions in the country. In achieving its objectives, a…

Abstract

This chapter aims to record the potency of Indonesian culinary products as a part of the tourism ecosystem for key regions in the country. In achieving its objectives, a thorough description and a model were used to explain the phenomenon in different locations. Ten culinary destinations which represent six areas of Indonesia were examined. The observed variables included the type of culinary offering, its history or storytelling behind its involvement, and the location of the production. It was found that the concept of building a supportive tourism ecosystem for development has only been applied in some areas. Except for Bali and Jogjakarta, other destinations are not yet ready to support culinary tourism developments.

Details

Delivering Tourism Intelligence
Type: Book
ISBN: 978-1-78769-810-9

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Book part
Publication date: 28 December 2016

Lee Jolliffe

This chapter identifies issues in the development and marketing of culinary tourism experiences with the goal of determining the value of collaborative forms of product…

Abstract

Purpose

This chapter identifies issues in the development and marketing of culinary tourism experiences with the goal of determining the value of collaborative forms of product development and marketing.

Methodology/approach

A literature review examines approaches to marketing of culinary experiences identifying a gap in the study of collaborative approaches such as networking, partnering, and alliances. A case study investigates these themes.

Findings

Through the analysis of an in-depth case study of an experiential culinary tourism event in a small city in Eastern Canada (a Restaurant Week) it is determined that informal collaboration in the form of partnership is essential to building and marketing collaborative culinary tourism products and experiences.

Practical implications

This investigation has value for academics studying culinary tourism development and for practitioners implementing collaborative forms of the development and marketing of such tourism offerings and experience.

Originality/value

In the context of culinary tourism, a case study illustrates the value of collaboration in developing and marketing experiential culinary products. Findings indicate informal collaborative partnerships are essential to building and marketing culinary tourism products and experiences, addressing a gap in the literature and providing value for practitioners.

Details

The Handbook of Managing and Marketing Tourism Experiences
Type: Book
ISBN: 978-1-78635-289-7

Keywords

Content available
Article
Publication date: 23 March 2020

Robin M. Back, Bendegul Okumus and Asli D.A. Tasci

The purpose of the current study is to profile Orlando and Florida culinary fans and compare them to culinary critics on several factors, including sociodemographics…

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1316

Abstract

Purpose

The purpose of the current study is to profile Orlando and Florida culinary fans and compare them to culinary critics on several factors, including sociodemographics, psychographics, and travel behavior characteristics, and to identify potential factors that explain visitors' tendency to promote or criticize the cuisine of a destination. The study also seeks to identify the image attributes that explain the likelihood to visit for culinary fans and critics.

Design/methodology/approach

Online survey responses from 4,082 participants were analyzed using Qualtrics for survey design and Amazon's Mechanical Turk for data collection.

Findings

Demographic differences between culinary fans and critics were identified and significant relationships between perceptions of a destination's cuisine and various elements of the visitor experience were found.

Research limitations/implications

The current study extends the literature on the characteristics of culinary tourists by showing a significant relationship between perceptions of a destination's cuisine and various elements of the visitor experience, such as destination image, satisfaction, number of past trips, and revisit intentions. Future studies should look at a greater number of distinct and geographically diverse destinations to test the generalizability of the current study's findings.

Practical implications

The results of this study provide implication for destination marketers in general and for those of Orlando and Florida in particular, especially in using cuisine as a potential core offering rather than a peripheral tourism product.

Originality/value

This study is believed to be the first to compare culinary fans and culinary critics, thereby extending the literature and demonstrating several differences between the two groups.

Details

International Hospitality Review, vol. 34 no. 1
Type: Research Article
ISSN: 2516-8142

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Article
Publication date: 31 May 2013

Eunmi Sohn and Jingxue (Jessica) Yuan

The purpose of this paper is to provide psychographic and demographic profiles of people interested in culinary tourism.

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3622

Abstract

Purpose

The purpose of this paper is to provide psychographic and demographic profiles of people interested in culinary tourism.

Design/methodology/approach

The study was conducted in the First Lubbock Wine Festival in Texas, incorporating Values and Lifestyles (VALS‐2). A questionnaire was designed to investigate the classification of culinary tourists' lifestyles and values in terms of three primary motivations such as ideals, achievement, and self‐expression including culinary tourists' activities and demographic characteristics. Factor and reliability analyses were used.

Findings

A five‐factor solution resulted in idealist, achiever, explorer, belonger and innovator. Ideals‐motivated groups were identified by idealist and belonger. Self‐expression‐motivated groups were identified by explorer and innovator. Achievement‐motivated group was identified by achiever.

Research limitations/implications

The study offers new insights and conceptualizations relevant to the analysis of culinary tourism markets, focusing on the needs and psychology of culinary tourists.

Practical implications

A better understanding of the needs and wants of culinary tourists may help tourism marketers increase the effectiveness of their promotional campaigns by targeting the appropriate audience and tailoring their messages to its psychological needs.

Originality/value

By providing a basis for predicting attitudes and behaviors of culinary tourists, this study extends the existing body of research by segmenting culinary tourists based on motivations while making travel decisions.

Details

International Journal of Culture, Tourism and Hospitality Research, vol. 7 no. 2
Type: Research Article
ISSN: 1750-6182

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Article
Publication date: 28 September 2020

Federico Schimperna, Rosa Lombardi and Zhanna Belyaeva

This paper aims to pinpoint the technological transformation impact on food as the cultural phenomenon for destination brand identity and management as the novel approach…

Abstract

Purpose

This paper aims to pinpoint the technological transformation impact on food as the cultural phenomenon for destination brand identity and management as the novel approach for the stakeholder causal scope (SCS) analysis in culinary tourism. Thus, this paper attempts to answer the following research question: What is the role of technological transformation in addressing stakeholder engagement of culinary tourism?

Design/methodology/approach

The research is based on the systematic two-decade literature review of technological transformation for SCS analysis in culinary tourism. This paper adopted a longitudinal study of ABS2018 list – 2-, 3-, 4- and 4*-star journal articles, collecting literature within the field “sector” and Scopus databases as relevant source to collect articles.

Findings

Following the current severe acute respiratory syndrome Coronavirus 2 emergency to move certain industries to digital space, including culinary tourism, the main findings are directed to advance technological transformation knowledge in culinary tourism to extend the existing framework on SCS.

Originality/value

The novelty of this research is confirmed with the contemporary call for technological transformation in culinary tourism assuming that SCS analysis allows examining the status quo and explores future research agenda and practical implications in post-Covid era.

Details

Journal of Place Management and Development, vol. 14 no. 1
Type: Research Article
ISSN: 1753-8335

Keywords

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