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Article
Publication date: 19 July 2023

Salvador Moral-Cuadra, Juan Carlos Martín, Concepción Román and Tomás López-Guzmán

The main objective of this research is to establish an integrated model of gastronomy tourism to help some of the main public and private stakeholders design strategies to improve…

Abstract

Purpose

The main objective of this research is to establish an integrated model of gastronomy tourism to help some of the main public and private stakeholders design strategies to improve tourists' gastronomic experience and satisfaction, taking gastronomic motivations as a starting point. Furthermore, the difference between destination satisfaction and gastronomic satisfaction has been established in order to determine the degree to which each one influences loyalty towards the destination.

Design/methodology/approach

After detailing the theoretical framework for the development of the hypotheses, the study was carried out using a quantitative methodology based on structural equation modelling (SEM). The final sample consisted of 710 tourists who visited Córdoba, Spain – a world heritage city of international renown.

Findings

Results indicate that gastronomic motivations, gastronomic experience and destination satisfaction have a direct influence on loyalty towards a destination. Also, destination satisfaction is found to play a mediating role in the relationship between gastronomic experience and loyalty towards the destination. Differences between destination and gastronomic satisfaction have been evidenced. For fostering a tourist's loyalty towards a destination, gastronomic satisfaction alone is not enough; other elements inherent to the destination itself are necessary for full loyalty, whether attitudinal or behavioural.

Originality/value

Correctly identifying tourist motivations can help managers of Destination Management Organizations (DMOs) to develop tailored marketing and communication campaigns that boost return visits to the destination or recommendations to family and friends. DMOs need to be aware that DMOs cannot overlook elements such as safety, hospitality or destination cleanliness at the expense of gastronomic satisfaction.

Details

British Food Journal, vol. 125 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 4 February 2022

Ayşe Şahin and Arzu Kılıçlar

The main aim of this study is to determine the effect of tourists' gastronomic experiences on food consumption emotions and experiential value. This research also examines the…

1184

Abstract

Purpose

The main aim of this study is to determine the effect of tourists' gastronomic experiences on food consumption emotions and experiential value. This research also examines the effect of emotions and experiential value on behavioral intention.

Design/methodology/approach

A questionnaire survey was distributed to foreign tourists visiting Istanbul, Turkey. Using survey responses from 491 tourists, structural equation modeling (SEM) was used to test the hypotheses.

Findings

In the current study, the results showed that tourists' gastronomic experiences positively and substantially influenced their experiential value and food consumption emotions.

Research limitations/implications

In this study, the model created by Quan and Wang (2004) about the role of food in touristic experience is supported by empirical results. In the current study, the stimulus–organism–response (S-O-R) paradigm was adopted as the theoretical underpinning and was used to develop a holistic research framework. The findings of the research provide certain practical implications for how destinations can design, market and offer gastronomic experiences.

Originality/value

The research on tourists' gastronomic experience and food consumption emotions is limited although numerous studies on tourists' emotions have been conducted. This study is also one of the first to empirically evaluate the tourists' gastronomic experience with the emotional (food consumption emotions), cognitive (experiential value) and behavioral dimensions via S-O-R paradigm.

Details

Journal of Hospitality and Tourism Insights, vol. 6 no. 2
Type: Research Article
ISSN: 2514-9792

Keywords

Article
Publication date: 29 January 2021

Greg Richards

This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as…

2715

Abstract

Purpose

This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as the tourism and hospitality field.

Design/methodology/approach

The author develops a literature review of papers in specialist journals and the SCOPUS database to identify major research themes and the evolution of experience and gastronomic experience research.

Findings

Gastronomy is an increasingly important element of tourism experiences. Gastronomic experience research in tourism mirrors the evolution in management and marketing theory from rational information processing approaches to emotional and hedonistic approaches and analysis of relationality and co-creation. The paper sketches a development from Experience 1.0 (producer-orientated) to Experience 2.0 (co-creation) to Experience 3.0 (foodscapes) in gastronomic experiences in tourism research.

Research limitations/implications

Increasing complexity of gastronomic experiences requires a more holistic analytic approach, including more attention for relational and co-creational processes. Linking together different experience elements and experience phases requires more holistic and contextual research approaches.

Practical implications

Hospitality organizations should recognize the differentiated and complex nature of gastronomic experiences, the different touchpoints within the customer journey and their relationship to experience outcomes. The development of hybrid gastronomic experiences offers both opportunities and challenges for the future.

Originality/value

This quantitative and qualitative literature analysis underlines the need for a more holistic approach to gastronomic experiences, covering different experiential phases and contexts of production and consumption.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 3
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 25 April 2022

Hanqun Song and Jong-Hyeong Kim

The extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are unique…

Abstract

Purpose

The extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are unique gastronomic and cultural destinations providing ethnic cuisine and cultural experiences to visitors, have been under-researched. Thus, this study aims to address this knowledge gap.

Design/methodology/approach

Using a 2 (history: long vs short) × 2 (location: Central Business District vs rural; main street vs alleyway) × 2 size/ownership type (big vs small; chain vs independent) between-subjects design, two experiments were conducted using a sample of 557 British consumers to test the effect of history, location and size of ethnic enclaves and ethnic restaurants on consumers’ authentic cultural and gastronomic experiences in a UK context.

Findings

In Study 1, ethnic enclave’s size affected consumers’ authentic cultural experiences. In Study 2, restaurants’ history and ownership type positively influenced consumers’ authentic gastronomic experiences. Both studies consistently reported the positive relationship between authentic experiences and behavioural intentions.

Practical implications

For ethnic enclaves, the management team may consider expanding the size of ethnic enclaves to increase consumers’ authentic cultural experience. For those ethnic restaurants within the ethnic enclave, any independent or old ethnic restaurants should actively promote both characteristics in their marketing materials to create a feeling of offering authentic gastronomic experiences to customers.

Originality/value

This study identified important ethnic enclave-related factors and ethnic restaurant-related factors forming consumers’ authentic cultural and gastronomic experiences.

Details

International Journal of Contemporary Hospitality Management, vol. 34 no. 9
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 16 December 2021

Nimit Soonsan and Umaporn Somkai

This paper aims to investigate the impact of gastronomic experience on sharing experiences, as well as place attachment as a mediator and length of stay as a moderator.

Abstract

Purpose

This paper aims to investigate the impact of gastronomic experience on sharing experiences, as well as place attachment as a mediator and length of stay as a moderator.

Design/methodology/approach

Quantitative method was used in this study. The paper conducted an online survey from 717 international tourists who visited Phuket, a city of gastronomy.

Findings

The result revealed that four dimensions of gastronomic experience – entertainment, escapist, education and aesthetic – affected sharing experience. The mediating role of place attachment was documented. As expected, the length of stay moderated the effect of the gastronomic experience on sharing experience through place attachment as a mediator.

Practical implications

These results could help destination managers to develop tourist experiences and enhance customers' length of stay and place attachment. On the other hand, this research contributes to the understanding of the factors that affect sharing experience in the tourism industry with a special focus on the city of gastronomy.

Originality/value

Prior research shows that tourism experience provides a future tourist behavior based on effective attitudinal variables. At the present, this research provides researchers with information on how to narrow the behavior gap through a range of marketing. This study gives additional insights into the indications of what visitors will transfer into behavior and why an area that has not been addressed previously in this context.

Details

Journal of Hospitality and Tourism Insights, vol. 6 no. 1
Type: Research Article
ISSN: 2514-9792

Keywords

Book part
Publication date: 25 January 2022

Namita Roy and Ulrike Gretzel

Luxury has received attention from tourism researchers as an important element of the gastronomic tourism experience. With recent research suggesting food and wine tourism being…

Abstract

Luxury has received attention from tourism researchers as an important element of the gastronomic tourism experience. With recent research suggesting food and wine tourism being connected to luxury, it is important to explore how gastronomic tourism experiences are marketed to create such perceptions and feelings of luxury. This chapter aims to understand marketing strategies that support luxury gastronomic tourism experiences. In contrast to the definition of luxury as a performance or a value, this research conceptualises luxury as an affect which is sensed and felt in gastronomic tourism experiences. How this conceptualisation translates into marketing practice is explored for a particular gastronomic region. An in-depth analysis of the website of a destination marketing organisation in the Hunter Valley gastronomic region of Australia shows that the gastronomic tourism experience is marketed as bucolic luxury using marketing strategies of connection, congregation and repetition, all of which channel and maintain the affect of bucolic luxury. The chapter contributes to the literature on luxury marketing in the tourism context by identifying marketing strategies that can augment the affect of luxury for the gastronomy tourist.

Details

The Emerald Handbook of Luxury Management for Hospitality and Tourism
Type: Book
ISBN: 978-1-83982-901-7

Keywords

Article
Publication date: 11 July 2022

Nikolaos Pappas, Eleni Michopoulou, Anna Farmaki and Emmanouela Leivadiotaki

This study aims to evaluate the complex behaviour of tourists in terms of the formulation of destination image related to its gastronomy. Through the examination of gastronomic

Abstract

Purpose

This study aims to evaluate the complex behaviour of tourists in terms of the formulation of destination image related to its gastronomy. Through the examination of gastronomic image, memorability of experiences and food personality traits such as neophobia and neophilia, this research investigates the chaordic (chaos versus order) systems and provides specific pathways that formulate the gastronomic destination image.

Design/methodology/approach

Using fuzzy-set qualitative comparative analysis (fsQCA), this study examines the chaordic relations amongst memorable tourism experiences (MTEs), gastronomic neophobia and neophilia and gastronomic image upon the formulation of destination image. This study also includes two grouping variables (nationality [stratified], age).

Findings

Three sufficient configurations were revealed that can lead to the formulation of destination image, explaining the attributional gastronomic decision-making of holidaymakers. These solutions concern: food personality traits, generated experience and gastronomic image.

Research limitations/implications

In spite of the need for examining the complexity and the chaordic systems in the gastronomic domain, the lack of a sufficient number of studies using fsQCA hinders its full potential. The complete lack of gastronomic studies using this method highlights the necessity of its use for research in the respective field.

Originality/value

This study explores the complexity of how food-related personality traits influence the attainment of MTEs and the formulation of gastronomic image and how the chaordic systems influence the overall image of a destination.

Details

International Journal of Contemporary Hospitality Management, vol. 34 no. 9
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 2 January 2018

Gurkan Akdag, Ozan Guler, Ali Dalgic, Sercan Benli and A. Celil Cakici

The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences

1404

Abstract

Purpose

The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.

Design/methodology/approach

A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ2 analysis and multiple regression analyses.

Findings

The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.

Originality/value

This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.

Details

British Food Journal, vol. 120 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Book part
Publication date: 14 September 2018

Bill J. Gregorash

Selling food tourism experiences can be a successful marketing tool that creates positive gastronomic memories. To determine how gastronomic memories are created, this study…

Abstract

Selling food tourism experiences can be a successful marketing tool that creates positive gastronomic memories. To determine how gastronomic memories are created, this study conducted interviews with participants using auto-driven photo-elicitation, the process of which explored trigger points with both tangible and intangible attributes. A focus group was also held where an avant-garde meal was served to “foodies” as a means of food-elicitation technique. This chapter examines the ways authenticity was presented in the narratives of the participants, and how authenticity played a role in their creation of participants’ memorable gastronomic experiences. The chapter questions if these “foodies” are taking away the mystique from dining-out by over analyzing the product.

Details

Authenticity & Tourism
Type: Book
ISBN: 978-1-78754-817-6

Keywords

Article
Publication date: 31 July 2021

Wided Batat

This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers’ perceptions of ethical food production…

1872

Abstract

Purpose

This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers’ perceptions of ethical food production and consumption practices within luxury gastronomic restaurants.

Design/methodology/approach

The authors conducted a contextualized, qualitative exploration of French luxury dining settings among 35 consumers with different profiles, food cultural backgrounds and gastronomic knowledge. Drawing on Thompson’s analysis framework, the authors captured the narratives beyond the stories told by participants that describe their perceptions and the meanings they assign to ethical food practices in Michelin-starred restaurants.

Findings

The results illustrate how consumers with different profiles perceive ethical food practices within luxury restaurants. The authors identified three segments: novice, advanced and confirmed according to participants’ acquaintance with luxury gastronomy codes and values. These three profiles served as a framework to examine consumers’ perceptions of ethical food forms – environmental sustainability, food well-being and cultural heritage – within the luxury dining setting.

Research limitations/implications

The study revealed no one dominant form of ethical food practices as emphasized in prior studies. Rather, there are multiple forms, including functional, hedonic and symbolic values, related to the degree of familiarity and knowledge of consumers in terms of their luxury gastronomic experiences. The findings show that the perception of ethical food practices within luxury restaurants can encompass additional dimensions such as food well-being and cultural preservation and transmission. This information can enrich the restaurant sustainability literature that principally focuses on health, community and the ecological aspects of food ethics in restaurants. Although this study suggests numerous new insights, there are limitations related to focusing on the French food culture. However, these limitations can help us develop other opportunities for future research.

Practical implications

The findings of this study provide luxury professionals and marketers with key insights into effective strategies to integrate sustainable practices while enhancing the luxury experience. The findings show that to encourage luxury businesses and restaurants to promote sustainable practices, it is necessary to enhance the functional, social, emotional and cultural dimensions of the perceived benefits of offering sustainable luxury experiences and reducing the constraints related to sustainability.

Social implications

With its focus on the luxury dining settings underpinning the ethical food practices from the perspective of consumers, this research offers novel insights for researchers and luxury professionals interested in ethical and sustainable business practices.

Originality/value

This research suggests a new way to study sustainability and ethical food production and consumption practices in luxury dining settings – namely, as multiple, culturally embedded perceptions related to three main profiles of luxury gastronomy consumers: novice, advanced and confirmed.

1 – 10 of over 1000