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Book part
Publication date: 17 January 2023

Ting-Yen T. Huang

Tourism and hospitality scholars have examined tourists' food experiences in the tourism context. However, little research has been focused on the experience of tasting slow food

Abstract

Tourism and hospitality scholars have examined tourists' food experiences in the tourism context. However, little research has been focused on the experience of tasting slow food/wine and the market that consumes slow food/wine. This study aims to (1) understand the factors contributing to tourists' slow food experiences and (2) identify the market segmentation of tourists who experiences slow food and wine at a winery. Four hundred fifty-three online survey questionnaires were collected from Amazon Mechanical Turk (MTurk) platform. The critical research variable is slow food experience, which contains 16 items explained by four dimensions: (1) food, (2) place, (3) behavior, and (4) knowledge. Subsequently, a cluster analysis based on slow food experience measurement was adopted to discover the tourist market. The study identifies three markets: (1) hardcore slow food gastronomes, (2) common slow foodies, and (3) casual visitors. In the conclusion section, this study offers theoretical contributions to the slow food literature and managerial implications for tourism marketers to establish new marketing strategies.

Details

Advances in Hospitality and Leisure
Type: Book
ISBN: 978-1-80382-816-9

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 their…

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.

Article
Publication date: 8 January 2024

Tuba Tokucoglu Yumusak, Kadri Gokhan Yilmaz, Seyda Z. Deligonul and Tamer Cavusgil

The slow food movement has become increasingly widespread globally in recent years. This paper focuses on explaining how Turkish cuisine, which has a deep-rooted history, meshes…

Abstract

Purpose

The slow food movement has become increasingly widespread globally in recent years. This paper focuses on explaining how Turkish cuisine, which has a deep-rooted history, meshes with the slow food movement and how this movement affects consumer behavior.

Design/methodology/approach

Based on expert opinion analysis with academics knowledgeable about the food industry and gastronomy, this paper explores how the slow food movement in Turkiye is evolving and how consumers perceive it. Content analysis was applied to the data obtained from the personal interviews.

Findings

The authors find that the slow food movement creates a strong brand image for businesses that rely on emphasizing the responsibility to the ecological system while appealing to the five senses of consumers. It already shows great potential even in emerging markets where typical household discretionary income is modest.

Practical implications

Based on key theories regarding all sales activism cases, the authors have offered insights into the dynamics, motivations and techniques of the case. Ensuring the preservation of the slow food movement, framing and creating associations need to be examined.

Originality/value

Slow food is a movement that emerged against the standard, fast, tasty, but unhealthy products of the fast-food industry. It entails product variety, local flavors and preference for the single-flavor focus embedded in the fast-food movement. The movement started with considerations of gastronomy and later was institutionalized as a social movement phenomenon. Later, it expanded its base to activism, targeting various social issues.

Details

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

Keywords

Article
Publication date: 8 August 2016

Sandeep Munjal, Sanjay Sharma and Pallavi Menon

The paper aims to research the current understanding of Slow Food in the Indian hospitality sector and to identify how the industry can embrace the concept and its sustainability…

1042

Abstract

Purpose

The paper aims to research the current understanding of Slow Food in the Indian hospitality sector and to identify how the industry can embrace the concept and its sustainability. To begin, underpinnings are considered in relation to traditional, locally produced food for patrons that is actually “farm to fork” in terms of its delivery model as evidenced by backward integration in the supply of key ingredients. The economics of the backward integration is analysed to measure its impact on businesses’ bottom-line in the context of an inflationary economy.

Design/methodology/approach

Existing published literature is reviewed with reference to the “Slow Food movement” from both an international and Indian perspective. Vedatya’s approach to sustainable culinary value chain creation and its applicability for industry adoption with an intent to offer Slow Food on commercial menus is documented and discussed. A round table discussion with key food and beverage leaders is also documented and analysed to establish the current state of awareness and readiness of the sector to offer “Slow Food” through an integrated supply chain in India.

Findings

Slow Food as a concept is new to India; there is a huge shift in many parts of the world towards food that is fresh, traditional and drawn from locally available ingredients. This research shares Vedatya’s experience in developing an integrated value chain that can provide a sustainable Slow Food model for the Indian hospitality and restaurant sector to deploy with a positive impact on profitability too.

Research limitations/implications

There is need for more research to better understand the feasibility of hospitality businesses working on supply chain with backward integration, to offer “Slow Food” to consumers. While there seems to be a demand for traditional food, this paper does not research that aspect; further research is required to ascertain the potential demand for Slow Food in India.

Practical implications

The popularity of Slow Food is global; however, the Indian hospitality sector is yet to warm up to this potential. The customer focus on healthy, traditional, fresh food opens an opportunity to innovate, and businesses that build capacity to offer real farm-to-fork menus can become market leaders and will reap bottom-line benefits through lower input costs because of supply chain integration.

Originality/value

This paper is unique in terms of offering a discussion on the potential of Slow Food as the next realm of culinary innovation in India. It also adds value by sharing the Vedatya experience in terms of developing an integrated supply chain that facilitates the Slow Food offering in a farm-to-fork format. The model can be emulated by commercial hospitality businesses resulting in cost advantages and higher satisfaction levels of customers.

Details

Worldwide Hospitality and Tourism Themes, vol. 8 no. 4
Type: Research Article
ISSN: 1755-4217

Keywords

Open Access
Article
Publication date: 25 March 2020

Francesc Fusté-Forné and Tazim Jamal

This study aims to discuss Slow Food Tourism (SFT) as an ethical paradigm and important tourism microdriver to address sustainability and climate change. Its key principles are…

5704

Abstract

Purpose

This study aims to discuss Slow Food Tourism (SFT) as an ethical paradigm and important tourism microdriver to address sustainability and climate change. Its key principles are based on slow, sustainable, secure and democratic processes for SFT.

Design/methodology/approach

The paper draws on published research to identify ethical parameters for a slow food paradigm for tourism.

Findings

Within the context of a global, technological and rapidly changing world, SFT is a pathway to contribute to locally based agricultural and food practices for sustainable development, food security, social sustainability and community well-being. SFT visitors are active participants in ecological, cultural and heritage conservation through co-creating with local producers the sociability, enjoyment and sharing of bioregional foods in diverse ethnic and cultural spaces.

Originality/value

This research advocates that SFT is an important microtrend that supports a much-needed paradigm shift toward a conscious way of slow living, sustainable travel and responsible food production–consumption to help address the climate crisis and global environmental challenges in the Anthropocene.

Details

Journal of Tourism Futures, vol. 6 no. 3
Type: Research Article
ISSN: 2055-5911

Keywords

Article
Publication date: 1 October 2004

Costanza Nosi and Lorenzo Zanni

In the last years the market of typical food products (TFP) has been characterized by many changes showing the rise of a new paradigm of consuming and offering. The object of this…

4710

Abstract

In the last years the market of typical food products (TFP) has been characterized by many changes showing the rise of a new paradigm of consuming and offering. The object of this case study is to underline the nature of these changes and the implications in terms of marketing strategies. The Slow Food experience is quoted here as a good example of this modernization process. This paper attempts to underline the characteristics of an interpretative model of the TFP business in order to understand the changes within the supply‐ and the demand‐side of the market. The proposed interpretation model is both contextualized and evolutionary.

Details

British Food Journal, vol. 106 no. 10/11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 28 November 2023

Fakhri Baghirov, Zehra Bozbay and Ye Zhang

Postpandemic efforts to rebuild have steered the global economy toward a more sustainable trajectory. It is imperative to acknowledge the pressing need for further enhancements in…

Abstract

Purpose

Postpandemic efforts to rebuild have steered the global economy toward a more sustainable trajectory. It is imperative to acknowledge the pressing need for further enhancements in the sustainable development of the tourism industry. This study aims to examine the influence of personal factors, including environmental concern, cultural interest, travel lifestyle and involvement, on tourist satisfaction and revisit intention, using the theory of planned behavior (TPB) as its framework.

Design/methodology/approach

The data was gathered through surveys conducted in three of Türkiye’s most famous slow travel destinations: Seferihisar, Gökçeada and Akyaka. The analysis was carried out using SPSS and SmartPLS software, with subsequent structural model testing.

Findings

This study presents an extended model that incorporates four individual factors, tourist satisfaction, TPB and revisit intention. All hypotheses have been rigorously tested, and the model accounts for 60.4% of the variance in revisit intention. The findings are comprehensively discussed in this article, supported by relevant theoretical frameworks.

Research limitations/implications

Future research avenues could delve into the evolution of slow tourism in both developed and developing countries, assess disparities in revisit intentions between slow tourism and mass tourism destinations and investigate the prospects of sustainable tourism development in the postpandemic era.

Originality/value

The authors use the TPB to examine individual factors, tourist satisfaction and revisit intentions, aiming to build an extended model to gain a deeper understanding of the slow tourist decision-making process.

Details

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

Keywords

Content available
Book part
Publication date: 17 January 2023

Abstract

Details

Advances in Hospitality and Leisure
Type: Book
ISBN: 978-1-80382-816-9

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 a…

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. 9 no. 2
Type: Research Article
ISSN: 2056-5607

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…

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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

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