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The purposes of this paper are to delve into the “liability of foreignness” among immigrants and to explore factors that may enhance or moderate such liability while obtaining jobs in host countries. We explore the competition for jobs in a host country among foreign-born individuals from various backgrounds and local residents, by examining such factors as their human capital, as well as, for the foreign-born, their duration of residence in the host country.

Applying configurational theorizing, we propose that the presence of specific human capital can help reduce the challenges associated with the “liability of foreignness” for migrants who have shorter durations of stay in the host country, and, to a lesser extent, for female migrants. Our study draws upon extensive career data spanning several decades and involving 249 employees within a Danish multinational enterprise.

We find that specific human capital helps established immigrants in general, although female immigrants are more vulnerable. We furthermore find a strong “gender liability” in the industry even for local females, including returnees in the host countries. Our findings suggest that for immigrants, including returnees, career building requires a mix of right human capital and tenure in the host country, and that career building is especially challenging for female immigrants.

While the concept of “liability of foreignness” – focussing on discrimination faced by immigrants in the labour market – has been brought to the fore, a notable gap exists in empirical research pertaining to studies aiming at disentangling potential means to overcome such liability, as well as in studies seeking to explore this issue from a stance of gendered experience.

In recent years, the number of small independent tourism social enterprises has soared globally due to the rise of the Internet and tourists’ search for unique local experiences. These organizations are driven by a social purpose and have emerged as a reaction to conventional tourism development. They adopt a social justice approach with the aim to enhance community well-being. Importantly, they now exist as an accompaniment to the experiences provided by mainstream tourism that may not adequately satisfy the tourists’ quests for local, authentic, and high involvement experiences. This chapter reviews this independent operator context in Mauritius and examines the factors which contribute to meaningful local experiences.

Local marketing decisions are too often made on a dichotomous basis, either standardize or fully adapt. However, similarities are too substantial and differences go too deep to be ignored. This article aims to articulate similarities and differences in local consumer experience across multiple contexts.

Language, being used daily in local contexts, reflects local knowledge (Geertz). This paper shows how translation/back‐translation can be used as a discovery tool, along with depth interviews and checks of researcher interpretations by informants, to generate cognitive mapping of consumption and taste experiences. Local words, used as emic signals, are combined into full portraits of the local experiences as narratives linking people to products and taste. Local portraits can then be merged to derive commonalities emergent from within the contexts studied. The comparative thick description framework is applied to the bitterness and crunchiness taste experiences in ten countries (China, Croatia, El Salvador, France, Germany, Japan, Mexico, Thailand, Tunisia, Turkey) and nine languages.

Local experiences in several different languages and countries in different areas of the world can be surveyed, compared, and organized into cognitive maps (Eden), which highlight commonalities and differences between contexts. In essence, differences are qualitative, dealing with creolization patterns, local consumption experience, local preferences, perceptions, and associations.

This approach can be considered as interpretive and, although driven by a systematic approach, depends on researcher and informant expertise and rigor.

Cognitive maps help evaluate cross‐national differences and similarities in local markets. The emergent similarities and differences are highly meaningful for glocalizing marketing strategies, in terms of advertising, branding, and packaging.

Significant insights derived from this method can be tested in a more traditional and applied manner. This allows quicker insights into new local marketplaces and a progressive enrichment of cognitive maps with new languages and countries.

This study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.

Based on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.

The study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.

Although the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

How do you efficiently design a global yet local user experience for Web sites? Arguably, the user-centered design approach has been one of the best methods in designing a successful user experience for Web services in the initial market, but why isn’t this process applied to international markets? This chapter makes a case for applying a user-centered design process to the international expansion of Web sites and discusses issues impacting the creation of a successful user experience for local audiences. Although this chapter primarily focuses on designing large scale Web services, many of the principles can be applied to any sites that undergo internationalization.

This paper aims to explore the relationships among local food consumption experience, cultural competence, eudaimonia, and behavioral intention. Building upon acculturation theory, need hierarchy theory and self-determination theory, the current study develops a conceptual model of local food consumption as international tourists’ acculturation process.

This study collects data from 305 Chinese outbound tourists and uses partial least squares-structural equation modeling to examine the developed model.

The findings reveal a significant effect of the local food consumption experience, consisting of novel, authentic, sensory and social dimensions, on cultural competence, which subsequently evokes eudaimonia and behavioral response toward local food. The mediating effect of cultural competence is also confirmed.

Destination marketers and restaurant managers should recognize local food consumption as a meaningful tool that contributes to tourists’ cultural competence and eudaimonic well-being during travel. They should strive to craft an indigenous consumption setting and provide employee training on the history and culture of local food, helping tourists understand local food customs and embrace different food cultures.

To the best of the authors’ knowledge, very few studies have attempted to examine the meaningful consequences of local food consumption through the theoretical lens of acculturation. This study dives into international tourists’ local food consumption and pioneers a conceptual model to capture how local food consumption experience provokes their eudaimonia and behavioral desires through the mechanism of cultural competence.

The purpose of this article is to focus on travellers’ perceptions of culinary-gastronomic sensations as experiences and how these relate to the locality. The aim of the study is to explore the factors that contribute to travellers’ culinary-gastronomic dining experiences with an emphasis on the local food markets.

One-hundred and fifty-eight prospective travelers at an annual fair in Helsinki completed a self-administered survey questionnaire. On the questionnaire, the respondents were asked to rate the importance of 17 items related to eating and food experiences when deciding on a destination for their next leisure trip.

The findings reveal a frequency distribution of the sample characteristics and travel behavior, the respondents’ use of food and eating experiences as evaluative criteria when choosing travel destinations and latent factors of food and eating experiences. Based on an explorative factor analysis using a varimax abstraction method, the study concludes that eating and food experiences are influenced by the overall service (i.e. the food and where it is served and the dining setting and how it is served). The factors show that culinary-gastronomic food experiences are founded on local, original and authentic food that represents the local food culture.

The study attempts to provide insights into aspects to consider for promotional activities related to local food and, ultimately, as a means for destination branding. The Finnish sample has a casual attitude to food, where new but also rather mundane experiences are sought. Accordingly, slow food preparation and atmospherics contribute to local food experiences that may lure travelers to revisit certain locations.

Local food as a means of culinary-gastronomic sensations deserves scholarly attention, as many questions related to its consumption by tourists remain unanswered. Accordingly, the topic of the current study is truly timely and this research contributes by studying a rather unchartered issue.

This study aims to test a new model by examining the influence of memorable local food consumption experiences (MLFCEs) on international diners’ affective states, well-being and attitudinal loyalty. Local food tasting destination, local food neophobia and previous local food tasting experience are used as moderating variables.

A quantitative data collection method was used to source data from 900 US tourists to European countries (excluding the UK) and Asian countries. The data were quantitatively analyzed to examine the multidimensionality of tourists’ MLFCEs as well as their influence on outcome variables.

The findings indicate that MLFCEs significantly explain diners’ attitude toward local food, subjective well-being, intention to recommend and attitudinal loyalty. Also, three variables partially moderate the associations between the proposed constructs.

Theoretically, the study enhances our understanding of the dimensional nature of tourists’ MLFCEs and how they inform the affective and behavioral states of tourists. Practically, it provides insights for local food businesses and destination marketing organizations concerning the composition of tourists’ MLFCEs and promotion of a tourism destination.

This study has quantitatively unraveled the dimensionality of tourists’ MLFCEs. It also developed an integrated model to test the predictive effect of MLFCEs on outcome variables and has provided a deeper understanding of the relationships, thereby enriching the literature and aiding the development of relevant theories.

Drawing upon the theoretical framework of the service-dominant (S-D) logic, value co-creation and social practices, this paper aims to investigate how value is co-created among guests, hosts and the wider local community in the sharing economy context of Airbnb.

A qualitative enquiry through an online content analysis was applied to thematically analyse Airbnb online guest reviews to explore the value-co-creation practices in local tourist experiences in Jamaica.

Based on Airbnb guest and host engagements, a theoretical framework emerges, depicting integrated operant and operand resources, host–guest value co-creation practices embedded in the destination’s authentic culture and specific value outcomes.

Being grounded in the geographical and cultural context of Airbnbs in Jamaica, the findings are transferable to similar platforms of the sharing economy, tourism contexts and destinations.

Critical implications unfold for Airbnb accommodation providers, destination stakeholders and policymakers by revealing a specific set of nuanced social practices that need to occur for local authentic experiences and value to be co-created among guests, hosts and the wider local community.

The paper makes an original contribution to knowledge by being one of the first studies to apply a S-D logic lens to the Airbnb sharing economy. It breaks down resource integration, host – guest value co-creation practices and value outcomes that occur for experiences and value to emerge in an Airbnb hospitality context.

Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience.

The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis.

Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience.

Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability.

The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.