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Article
Publication date: 21 May 2020

Bendegul Okumus

This paper aims to critically review current research on food tourism and discuss future research directions in this field of inquiry.

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Abstract

Purpose

This paper aims to critically review current research on food tourism and discuss future research directions in this field of inquiry.

Design/methodology/approach

This study reviewed and synthesized current food tourism research.

Findings

The findings suggest that food tourism has made considerable progress over the past two decades in both academia and its own industry. Key research themes in food tourism include offering unique food experiences, authenticity through food experiences, using food in destination marketing and focusing on food tourism and sustainability together.

Research limitations/implications

This study identifies and discusses key themes on past, current and future food tourism research. Previous studies have focused on analyzing the nature and extent of linkages between the food and tourism sectors. Future studies should focus on designing and co-creating of unique local food tourism experiences, development of new culinary events, culinary medicine, establishment of stronger stakeholder engagements in food tourism development and the role of social media in promoting food tourism experiences.

Practical implications

The study offers practical implications for industry practitioners and policymakers.

Originality/value

This paper provides a clear perspective on future developments of food tourism research. In particular, future research studies should follow more a multidisciplinary approach and use both qualitative and quantitative research methods.

Details

Tourism Review, vol. 76 no. 1
Type: Research Article
ISSN: 1660-5373

Keywords

Article
Publication date: 13 October 2022

Ting-Yen (Tim) Huang, Joseph S. Chen and William D. Ramos

This study aims to define the concept of slow tourism, describe tourists’ slow food experiences and examine the relationship between the tourists’ slow food experience and…

Abstract

Purpose

This study aims to define the concept of slow tourism, describe tourists’ slow food experiences and examine the relationship between the tourists’ slow food experience and their quality of life (QOL).

Design/methodology/approach

An online survey distributed through the Amazon MTurk platform yields 453 valid questionnaires. Confirmatory factor analysis and structure equational modeling are used to analyze the data.

Findings

The results reveal that authenticity and slowness significantly affect tourists’ slow food experience, while environmental consciousness does not influence tourists’ slow food experiences. Further, the slow food experience elicits a positive impact on the tourists’ QOL.

Originality/value

This study contributes to delineating the scope of slow food experiences, which remains unexplored in previous studies and gives further insight into how they impact life quality. This paper expands the body of knowledge by establishing three factors influencing slow food experiences and further provides valuable advice for tourism marketers at slow destinations.

研究目的

本研究旨在定义慢活旅游的概念、描述游客的慢食体验以及探讨游客慢食体验与生活品质之间的关系

研究设计/方法

本研究采用线上调查于亚马逊MTurk平台发放问卷, 共回收453份有效问卷, 本研究采用验证性因素分析及结构方程式模型分析数据

研究结果

本研究发现『真实性』和『放慢步调』会显著影响游客的慢食体验, 但『环境意识』并不会影响游客的慢食体验。此外, 慢食体验对游客的生活品质有正向的影响。

原创性/价值

本研究贡献为描述慢食体验的范畴, 且深入探讨慢食体验如何影响生活品质, 以上都是在先前的研究中未被探讨的。本研究延伸和建立三个影响慢食体验的因素, 且提供慢活旅游目的地行销者珍贵的意见

Propósito

Este estudio tiene como objetivo definir el concepto de turismo lento (slow), describir las experiencias de “slow food” (“comida lenta”) de los turistas y examinar la relación entre la experiencia de comida lenta de los turistas y su calidad de vida.

Diseño/metodología/enfoque

Encuesta online distribuida a través de la plataforma Amazon MTurk con 453 cuestionarios válidos. Se ha utilizado el Análisis Factorial Confirmatorio y los Modelos de Ecuaciones Estructurales para el análisis de los datos.

Resultados

Los resultados revelan que la “autenticidad” y “lentitud” afectan significativamente a la experiencia de la comida lenta en los turistas, mientras que la conciencia ambiental no influye en las experiencias de comida lenta de estos. Además, la experiencia de comida lenta genera un impacto positivo en la calidad de vida de los turistas.

Originalidad/valor

Este estudio contribuye al diseño sobre el alcance de las experiencias de comida lenta, no exploradas en estudios previos y a una mayor comprensión de cómo afectan a la calidad de vida. Este trabajo amplía el conjunto de conocimientos, al establecer tres factores que influyen en las experiencias de comida lenta y ofrece valiosas reflexiones para los especialistas de marketing turístico en destinos lentos.

Book part
Publication date: 5 December 2018

Lisa-Mari Coughlan and Melville Saayman

Tourism is a key source of income to South Africa. Food and beverages is a key part of tourism and the literature reveals that tourists spend up to a quarter of their…

Abstract

Tourism is a key source of income to South Africa. Food and beverages is a key part of tourism and the literature reveals that tourists spend up to a quarter of their budget on cuisine. South Africa has, however, been rated as the least-prepared culinary travel destination and the travel destination with the greatest potential for growth. Therefore, a segmentation taxonomy based on culinary preferences of international tourists to South Africa is put forth which can be used to prepare South Africa as a culinary travel destination. The 627 international tourists surveyed were divided into five segments with the use of factor analyses, t-tests, Spearman rank correlations and analysis of variance. The segments were named conservationists, experience seekers, devotees, explorers and socialisers (CEDES taxonomy). Multiple results and implications are discussed in the paper.

Book part
Publication date: 26 August 2020

Aleksandra Nikolić, Guna Salputra, Mirza Uzunović and Alen Mujčinović

In the last 3 decades, the rapid growth of tourism activities is evident. Globally, tourism is becoming of prime importance for the development of local economies. A…

Abstract

In the last 3 decades, the rapid growth of tourism activities is evident. Globally, tourism is becoming of prime importance for the development of local economies. A similar trend is observed in the Balkan region and in Bosnia and Herzegovina. The total contribution of tourism in GDP of Bosnia and Herzegovina growth is evident, from 2.0% in 2011 to 2.6% in 2017, with bright forecasts from United Nations World Tourism Organisation (UNWTO) which predicted the 3.4% share of tourism in national GDP by 2028. With aim to indicate the development potential of the touristic sector, gastro tourism sector was ‘screened’ through questionnaires with tourists (n = 245) and with destination management offices (n = 7). This approach should provide insights into stakeholder's capability to understand and react to new challenges that brings gastro tourism; insights into the current gastro offer; and insight into profile, motives and overall tourist's satisfaction. Main findings of the study show that the stakeholders' activities and understandings are not enough to provide a unique identity to the sector. On the other hand, tourists' profile and expectations rise with level and type of information they gather, and this study shows that tourists' expectations are more influenced by the age, education and gender of the tourists', while their satisfaction depends on the working status and monthly income. Future research, which is also the main implication of this study, should follow three main avenues: (1) how to build efficient governance mechanism to ensure development of strong stakeholder network able to create, execute and reinvent shared vision and strategic plan; (2) building knowledge and understanding of local culinary system and practice as step ahead in process of territory interpretation and transformation into the valuable intangible touristic resources; and (3) gastro tourist needs, wishes and ways to engage tourist.

Book part
Publication date: 27 September 2021

Robert Bowen

This chapter investigates how food microenterprises leverage cultural representations to develop the tourism offering of a place. Food tourism is considered to provide…

Abstract

This chapter investigates how food microenterprises leverage cultural representations to develop the tourism offering of a place. Food tourism is considered to provide visitors with cultural experiences of place. In a homogenized world, authentic food characteristics enable tourists to have unique food experiences according to the place. This case study considers the way in which food microenterprises in Wales and Brittany leverage characteristics of place to develop food tourism experiences. Following a mixed methods design, findings show differences in the food tourism offering of Wales and Brittany, and differing levels of awareness of each food destination. Findings also point to the need for clear food tourism strategies, to enable places to fully exploit their unique resources in the food tourism offering.

Details

Tourism Microentrepreneurship
Type: Book
ISBN: 978-1-83867-463-2

Keywords

Book part
Publication date: 22 August 2022

Amit Sharma

The purpose of this chapter is to present an economic perspective of how understanding individual decision-making can be impacted by transactional costs, and benefits in…

Abstract

The purpose of this chapter is to present an economic perspective of how understanding individual decision-making can be impacted by transactional costs, and benefits in the context of gastronomic tourism. This chapter broadly discusses observable and perceived information search, bargaining and decision, policing and enforcement costs, and benefits in the context of gastronomic tourism in India. The proposed framework incorporates elements of Indian gastronomic offerings for tourists. Implications are discussed for future research and in the backdrop of the post-COVID-19 crisis.

Article
Publication date: 5 August 2022

Anh T.T. Tran, An D. Le, Phuong Bui L.A., Vuong V. Le and Lanh T. Vu

Food festivals are prevalent for those passionate about food experience globally. More importantly, feedback from food reviewers on mass media platforms has been becoming…

Abstract

Purpose

Food festivals are prevalent for those passionate about food experience globally. More importantly, feedback from food reviewers on mass media platforms has been becoming a critical factor in facilitating the decision-making process of tourists in particular cities. Moreover, stimulating local tourism activities, thanks to food festivals, prove advantageous to the well-being of local habitants. The purpose of this paper is to provide readers with a general overview of food festival research trends in tourist cities, as tourism has the potential to contribute to targets in Goals 8, 12 and 14 on sustainable consumption and production and the sustainable use of resources, respectively, (UNWTO: World Tourism Organization).

Design/methodology/approach

This study searched and filtered documents from the Scopus and Web of Science databases, as well as used bibliometric analysis and other mathematical and statistical methods, to better understand the food festival research context between 1970 and 2021. The carriers with mathematical and statistical methods. VOSviewer algorithm was used to identify critical input for visualizing bibliometric networks and to create a framework for this academic food festival research.

Findings

The findings are primarily related to pre and post-COVID-19 research on food festivals worldwide. Furthermore, using an inductive approach, this paper reveals the impact of food festivals in cities and tourist behaviors. According to the findings, the food festival research trends are about “food festivals,” “slow food festivals” and “local food festivals.” Factor analysis is one of the most common analyses in this type of research. Other studies could use the findings and limitations to select appropriate themes and analysis approaches for their research topics.

Research limitations/implications

Research data sets are mainly from articles that may not account for all actual trends during this pandemic.

Originality/value

This review expects to provide insights into food festivals and help future researchers to recognize several research gaps such as the lack of research on food festival manufacturers and producers or the consistency in visitors' aspect research of quality service, visitors' loyal intentions, satisfaction and culinary experience. The tourism industry can find research trends of food festivals and issues following COVID-19 to find their management styles to fit the context of the post-COVID-19 pandemic, facilitating organizing a safe and effective food festival.

Details

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

Keywords

Open Access
Article
Publication date: 10 May 2022

Nair Morón-Corujeira and Francesc Fusté-Forné

This research analyses the relationships between local foodscapes and tourism futures departing from furanchos as examples of a rural Spanish's authentic food tradition…

408

Abstract

Purpose

This research analyses the relationships between local foodscapes and tourism futures departing from furanchos as examples of a rural Spanish's authentic food tradition which reveals the transformative power of local foods and culinary practices in tourism.

Design/methodology/approach

Using a narrative inquiry, the qualitative case study is based on ten semi-structured interviews with local owners of furanchos in the Spanish region of Galicia.

Findings

Results show the key characteristics of furanchos, and their potential for sustainable food production and consumption. The regulatory framework and its close connection with the environment are the reasons why they provide transformative (food) tourism experiences.

Originality/value

Drawing from the preservation of a culinary culture, the future of food tourism will not only improve the sustainability of food systems and supply chains, but also the understanding of genuine foods and practices that represent people and places.

Details

Journal of Tourism Futures, vol. 8 no. 3
Type: Research Article
ISSN: 2055-5911

Keywords

Article
Publication date: 16 December 2021

Robert Bowen

The aim of this paper is to investigate the impact of the diaspora effect on food tourism. Focussing on the nexus of diaspora marketing, entrepreneurship and food tourism

Abstract

Purpose

The aim of this paper is to investigate the impact of the diaspora effect on food tourism. Focussing on the nexus of diaspora marketing, entrepreneurship and food tourism, this paper seeks to explore opportunities for food and drink small and medium-sized enterprises (SMEs) to engage in food tourism activities through diaspora marketing.

Design/methodology/approach

As an investigation of an under-researched concept, this research uses mixed methods to develop a deeper understanding of diaspora effects on food tourism. This includes an online survey of 169 food producers, with 37 follow-up interviews. Research was conducted with food producing SMEs in Wales and Brittany, two culturally and geographically similar places, where both the food and drink and tourism industries are significant parts of the local economy.

Findings

Two avenues for diaspora tourism are apparent, either through engaging with diaspora networks, such as expatriate networks located outside the country of origin, or through the reverse diaspora effect, of visitors experiencing products and then seeking to purchase them once returned to their countries. Both approaches depend on the ability for the food producer to sell their products to international buyers, as well as ensuring that international buyers had sufficient awareness of the products, which also links to a positive reputation for food.

Originality/value

The paper aims to take a novel approach to the impact of diasporas on food tourism by considering the entrepreneurial activity of businesses in developing opportunities for food tourism through diaspora marketing. Distinctions are made from existing research by studying diaspora tourism from the business perspective.

Details

British Food Journal, vol. 124 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 2021

Delly Mahachi Chatibura

The purpose of this study is to review the critical success factors (CSFs) of street food destinations, given the limited attention awarded to such research in the food

Abstract

Purpose

The purpose of this study is to review the critical success factors (CSFs) of street food destinations, given the limited attention awarded to such research in the food and beverage sector.

Design/methodology/approach

An interpretivist approach was used to merge CSFs from street vending and culinary tourism perspectives, to develop a draft framework for analysing CSFs for street food destinations. In total, 64 cities that appeared in the first 20 webpage results of a Google search, using 4 keywords, formed the population. A purposive sample of seven destinations (Bangkok, Marrakesh, Mexico City, Istanbul, Hong Kong, Portland and Singapore City) was used. A content analysis method was used to review webpages, journal articles and government reports of the destinations, based on the modified list of CSFs.

Findings

The availability of diverse street food resources and cultures, coupled with rich historic city cores that sustain street food vending, in some destinations, are very important CSFs. The presence and extent of regulatory enforcement were also key in others. Empirical research is, however, required to corroborate the draft framework to create a body of knowledge for further research in the field.

Originality/value

The study examines how leading street food destinations have instituted the CSFs required for street food provision.

Details

International Journal of Tourism Cities, vol. 7 no. 2
Type: Research Article
ISSN: 2056-5607

Keywords

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