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Book part
Publication date: 10 April 2019

Oswaldo Morales and Carlos Cordova

The aim is to describe the cultural richness of Peruvian racial diversity. The articulating and unifying role of Peruvian gastronomy is highlighted in building a national…

Abstract

Purpose

The aim is to describe the cultural richness of Peruvian racial diversity. The articulating and unifying role of Peruvian gastronomy is highlighted in building a national identity, which acts as a platform for social cohesion.

Design/Methodology/Approach

Qualitative analysis is used in order to understand the drivers that enabled a cultural revolution through gastronomy.

Findings

Under a vast cultural diversity, gastronomy arises to articulate and unify it into a common sense of national identity and social inclusion. Although Peruvian gastronomic boom started as an initiative of a group of entrepreneurs, it actually has had an impact at society level.

Research Limitations/Implications

Ethnographic studies among different social classes and racial groups are needed in order to elucidate the perceptions that they have regarding their social inclusion. At a quantitative level, econometric studies could be conducted to reflect the impact of gastronomy on poverty reduction or on inequality reduction, especially in urban-marginal or rural areas.

Practical Implications

Gastronomy is also a business strategy model on the basis of the creation of a cluster as a viable alternative for developing countries.

Social Implications

Peruvians no matter their racial heritage or social class are proud of their cousin and of being Peruvians, creating a sense of national union and social inclusion.

Originality/Value

The contribution is to highlight the importance of gastronomy as one of the main articulators in the construction of national identity under a racially diverse population. Society, public policy officers, and businesses may benefit from this.

Details

Diversity within Diversity Management
Type: Book
ISBN: 978-1-78754-821-3

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Book part
Publication date: 26 August 2020

Marko Kukanja and Almir Peštek

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism…

Abstract

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.

Details

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

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Article
Publication date: 10 June 2020

Gökhan Yılmaz, Doğuş Kılıçarslan and Meltem Caber

As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the…

Abstract

Purpose

As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to the network objectives.

Design/methodology/approach

A two-stage research process was used in the study. First, qualitative approach was adopted for the clarification of projected and perceived destination food image elements. Projected image elements were derived from a content analysis performed on a totally 113 official, semi-official and unofficial online documents in Turkish and English. Perceived destination food image elements were identified by face-to-face interviews, conducted on 10 participants. As a result, 18 projected and 20 perceived destination food image elements were obtained. These were then grouped under 4 main and 22 sub-categories. At the second stage, destination food image elements were matched with common targets of the CCN.

Findings

Destination food image elements, obtained by two qualitative studies, are grouped under 4 main and 22 sub-categories as follows: gastronomic identity (with sub-categories of destination’s identity and local culinary culture); diversity of the destination (with sub-categories of attractiveness of the local food, ease of promotion and high brand value); gastronomic attractions (with sub-categories of restaurants and cafes, culinary museums, farmer markets, orchards, gastronomy tours, gastronomy events (e.g. festivals, competitions), culinary education, books on gastronomy, certification systems, organizations, street foods and vendors and handmade or homemade foods); and qualified workforce and stakeholders (with sub-categories of expert chefs and cooks, specialist suppliers, service personnel, locals and local authorities). These are then connected to the common CCN targets (e.g. cuisine, tourism and festivals; extension of the creative value chain; fostering cultural creativity; and sustainability).

Originality/value

This is one of the early research attempts in examining a member gastronomy city’s food image elements and the role that they played in the success of the CCN’s common targets. Moreover, the study contributes to the literature on the identification of (projected and perceived) destination food image by using content analysis.

Details

International Journal of Tourism Cities, vol. 6 no. 4
Type: Research Article
ISSN: 2056-5607

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Article
Publication date: 14 May 2020

Jesús Claudio Pérez Gálvez, Pablo Torres-Matovelle, Gina Molina-Molina and Francisco González Santa Cruz

Gastronomy is currently becoming a predominant factor for understanding and taking part in the cultural heritage of a destination. The enjoyment of culinary pleasures has…

Abstract

Purpose

Gastronomy is currently becoming a predominant factor for understanding and taking part in the cultural heritage of a destination. The enjoyment of culinary pleasures has become a primary motivating factor when choosing a travel destination. Gastronomy is, therefore, a fundamental part of the satisfaction that the traveller experiences when visiting a location.

Design/methodology/approach

Data collection for the research was based on the completion of fieldwork with a sample of tourists who visited the Ecuadorian province of Manabí. Based on this understanding and completed fieldwork, the study analyses the gastronomic experiences of tourists visiting the province of Manabí (Ecuador).

Findings

study shows the existence of three types of tourists, based on their higher or lower interest in the local gastronomy when travelling: survivors, enjoyers and experiencers. The results also reveal that there are different levels of satisfaction regarding local gastronomy in terms of interest and the previous cultural motivation of the tourist.

Practical implications

The characterisation of the different tourist segments identified and the assessments that these dictate regarding the destination’s gastronomy allow tourist managers to develop and offer tourist products adapted to the wishes and needs of tourists.

Originality/value

Research involves the innovation in the use of segmentation models for culinary tourism widely considered in Europe but applied in this case to developing countries in Latin America.

Details

British Food Journal, vol. 122 no. 12
Type: Research Article
ISSN: 0007-070X

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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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8920

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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Article
Publication date: 6 February 2017

Tomás López-Guzmán, Claudia Patricia Uribe Lotero, Jesús Claudio Pérez Gálvez and Ingrid Ríos Rivera

The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with…

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2752

Abstract

Purpose

The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect to gastronomy.

Design/methodology/approach

To achieve this objective, the methodology used in this research has been the application of a multivariate technique of grouping items and the realisation of a post hoc single variate ANOVA analysis.

Findings

The principal conclusions resulting from this research are focussed on the segmentation of the tourists in three different groups and how the travellers’ interest in gastronomy leads to greater satisfaction with the destination.

Practical implications

The main practical implications are centred on better understanding of the key factors of how gastronomy can reinforce a tourist destination and produce greater satisfaction for the traveller.

Originality/value

Gastronomy is used as a source of inspiration in tourist destinations. This research reinforces this theme, taking on the study of a gastronomic festival in an important business destination, such as the city of Guayaquil, in a geographic area, Latin America, characterised by a recognised gastronomy but still little studied in the scientific literature.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 August 2018

Igor Bukharov and Svetlana Berezka

This paper aims to highlight the role of tourist gastronomy experiences and the possible contribution of the local gastronomy to a tourist destination’s attractiveness and…

Abstract

Purpose

This paper aims to highlight the role of tourist gastronomy experiences and the possible contribution of the local gastronomy to a tourist destination’s attractiveness and competitiveness.

Design/methodology/approach

The paper proposes a conceptual framework for understanding the role of local gastronomy in destination attractiveness and competitiveness. It is based on an analysis of a case study of Russian experiences in developing a gastronomy value proposition for tourists.

Findings

The paper indicates the potential for a gastronomy value proposition, as this is important to tourists and it makes a positive contribution to destination’s attractiveness. The paper also reveals some challenges in the Russian hospitality market from a gastronomy perspective.

Practical implications

Several recommendations are presented in support of the creation of a gastronomy value proposition based on regional culinary heritage and local food products specifics.

Originality/value

The paper provides insights on the role of a given destination’s gastronomy in tourism development in Russia. The study also contributes to the literature on emerging markets by providing an overview of the main challenges for gastronomy in the Russian hospitality market.

Details

Worldwide Hospitality and Tourism Themes, vol. 10 no. 4
Type: Research Article
ISSN: 1755-4217

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Article
Publication date: 20 April 2010

John Cousins, Kevin O'Gorman and Marc Stierand

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

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6592

Abstract

Purpose

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

Design/methodology/approach

The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe.

Findings

There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term.

Research limitations/implications

With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.

Practical implications

Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation.

Originality/value

This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.

Details

International Journal of Contemporary Hospitality Management, vol. 22 no. 3
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 2 October 2017

Quee-Ling Leong, Shahrim Ab Karim, Khairil Wahidin Awang and Ainul Zakiah Abu Bakar

The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour.

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1394

Abstract

Purpose

The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour.

Design/methodology/approach

A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was used to examine and explain the relationships hypothesized in the proposed model.

Findings

The fit indices indicated the model structure was satisfactory. Examination of the specific paths in the model indicated that gastronomy attractiveness was positively associated with destination attractiveness and tourist behaviour. Meanwhile, the effect of tourists’ variegated gastronomy affection on the perceived attractiveness of a destination and the area’s gastronomy produced mixed results.

Research limitations/implications

The study contributed to the theoretical understanding of two important theories which are recreation specialization and attitude in the context of gastronomy tourism. The linkages in the model were empirically supported by statistical analyses.

Practical implications

The varying degrees of gastronomy affection amongst tourists can be used as an input to examine tourist behaviour within the gastronomy tourism context while simultaneously highlighting the importance of gastronomy to tourist destinations.

Social implications

The findings of this study are also deemed to assist destination marketers who observe that tourists have become more demanding in search of unique experiences offered by destinations. Based on the hypothesized model, tourists’ past gastronomy experience was a superior predictor than gastronomy involvement and knowledge on perceived gastronomy attractiveness which sequentially elevate tourist’s perceived destination attractiveness.

Originality/value

The study provided an integrated model for predicting tourist behaviour using tourists’ gastronomy affection.

Details

International Journal of Culture, Tourism and Hospitality Research, vol. 11 no. 4
Type: Research Article
ISSN: 1750-6182

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Article
Publication date: 26 June 2019

Xin Jean Lim, Siew Imm Ng, Francis Chuah, Tat Huei Cham and Aifa Rozali

Despite the growth of social networking websites as hybrid promotional tools, the empirical research that is currently available in explaining the consequences of…

Abstract

Purpose

Despite the growth of social networking websites as hybrid promotional tools, the empirical research that is currently available in explaining the consequences of gastronomy online reviews on ethnic food behavioural intention is limited. The purpose of this paper is to adopt a novel approach to explore Gen-Y tourists’ behavioural intention by proposing “involvement” as a mediator in improvising Wang et al.’s model. In other words, the more tourists enjoy reading gastronomy online reviews and gain benefits like inspiring taste desire, forming taste awareness and facilitating interpersonal interaction, the more they will become actively involved in searching gastronomy online reviews for ethnic food, subsequently manifesting in higher behavioural intention.

Design/methodology/approach

To test the research model, a questionnaire was developed and distributed to Gen-Y tourists in Malaysia using the purposive sampling technique. Partial least squares–structural equation modelling was applied to analyse the data collected from a sample of 748 responses.

Findings

This study provides empirical findings based on the direct relationship between gastronomy online review dimensions and the behavioural intention towards ethnic food. In addition, the indirect influence of the constructs for behavioural intention through involvement and the moderating effect of variety seeking were found. Indeed, when involvement increases as a result of reading online reviews, behavioural intention is enhanced. In fact, if the individual is a variety seeker, the behavioural intention could likewise be enhanced.

Practical implications

This paper provides suggestions and valuable insight for tourism authorities and ethnic food eateries in using gastronomy online reviews for promoting ethnic food and gastronomy tourism. For example, food eateries can motivate reviewers to include attractive and useful content by facilitating how the gastronomy reviewer retrieves information (e.g. ingredients, price, and food health value and food tradition) concerning the eatery. Additionally, rewards and incentives such as offering vouchers to reviewers in order to gain attractive and interesting reviews could be considered. Finally, the variety-seeking goal of tourists can be attained by relocating ethnic food restaurants or stalls at centralised or designated areas, where a variety of ethnic foods are conveniently accessible to tourists.

Originality/value

This paper systematically discusses how gastronomy online reviews influence the behavioural intention of tourists to taste ethnic food in the context of Malaysia. The inclusion of the mediator (involvement) and moderator (variety seeking) added a significant increment to the total variance explained in behavioural intention.

Details

British Food Journal, vol. 122 no. 6
Type: Research Article
ISSN: 0007-070X

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