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Article
Publication date: 28 October 2014

Almir Peštek and Merima Činjarević

The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of…

Abstract

Purpose

The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of local cuisine; and to identify those dimensions of local cuisine image which have the strongest influence of tourist satisfaction with food experience. These issues are addressed within the context of Bosnia and Herzegovina, an emergent tourism market in Western Balkans.

Design/methodology/approach

The research is exploratory. The city of Sarajevo was chosen as a study setting. Image of local cuisine was measured by using a multi-attribute approach in which several food attributes are specified and incorporated into the measurement instrument. Data from convenience sample of foreign tourists (n=402) were quantitatively analyzed using multivariate and descriptive statistics.

Findings

Results suggest that the local cuisine image compromises four components (dimensions): “food uniqueness and cultural heritage”, “food quality and price”, “nutrition and health benefits of food” and “affective image of food”. Furthermore, findings show that these dimensions differ in terms of their relative importance in explaining the overall tourist satisfaction with food experience.

Research limitations/implications

The main limitation of this study is related to the geographical area (tourist site) where the research process was carried out. Thus, future research with greater geographical scope is required.

Practical implications

This study provides valuable insight to practitioners who are seeking to integrate local food (cuisine) into the tourism product.

Originality/value

This paper is the one of the first study that tries to identify perceived image of local cuisine held by visitors in Bosnia and Herzegovina.

Details

British Food Journal, vol. 116 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 10 February 2012

Tomás López‐Guzmán and Sandra Sánchez‐Cañizares

Gastronomy has become one of the key factors in the development and promotion of tourism, and offers the opportunity for certain locations to become specialised in…

Abstract

Purpose

Gastronomy has become one of the key factors in the development and promotion of tourism, and offers the opportunity for certain locations to become specialised in culinary tourism. This paper aims to analyse the kind of tourist whose reason for travelling to a certain destination is to enjoy the local cuisine. In this case, the destination is Córdoba (Spain).

Design/methodology/approach

A list of restaurants and eating establishments offering dishes typical of Córdoba was compiled. A questionnaire was designed with the aim of analysing and defining tourists' opinions of Córdoba's cuisine. This questionnaire was filled out by a random sample of tourists in one of ten different restaurants. Of these ten establishments, four were classified as restaurants, three as tabernas, and three as a mixture of both restaurant and taberna. In each restaurant, the questionnaire was distributed randomly among Spanish and foreign tourists in the city on a daily basis. A total of 213 questionnaires was obtained. The fieldwork was carried out in October and November 2009. The tabling and analysis of the data obtained was carried out through the development of an appropriate database. The results were obtained using uni‐variant and bi‐variant analysis techniques (contingency tables, chi‐square contrasts and correlations).

Findings

The results of the study reflect the high level of education of the tourists surveyed, the length of their stay, the high percentage of foreign tourists, and the high level of satisfaction with both the local cuisine and with other tourist attractions Córdoba has to offer.

Practical implications

The results imply that there is scope for developing food tourism products which would attract such tourists and could be used to promote Córdoba as a centre for culinary tourism.

Originality/value

This paper is one of the first studies on culinary tourism to be carried out in an important destination for cultural tourism in Europe, namely the city of Córdoba. This paper also tries to create a profile of the “food tourist”, a tourist whose primary motivation for visiting a given location is to explore the local cuisine.

Details

British Food Journal, vol. 114 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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Book part
Publication date: 8 November 2019

Santi Palupi and Fitri Abdillah

This chapter aims to record the potency of Indonesian culinary products as a part of the tourism ecosystem for key regions in the country. In achieving its objectives, a…

Abstract

This chapter aims to record the potency of Indonesian culinary products as a part of the tourism ecosystem for key regions in the country. In achieving its objectives, a thorough description and a model were used to explain the phenomenon in different locations. Ten culinary destinations which represent six areas of Indonesia were examined. The observed variables included the type of culinary offering, its history or storytelling behind its involvement, and the location of the production. It was found that the concept of building a supportive tourism ecosystem for development has only been applied in some areas. Except for Bali and Jogjakarta, other destinations are not yet ready to support culinary tourism developments.

Details

Delivering Tourism Intelligence
Type: Book
ISBN: 978-1-78769-810-9

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Article
Publication date: 7 December 2015

Sunhee Seo and Nara Yun

Given the increasing importance of food in tourist activities and destination choice, the purpose of this paper is to reveal a comprehensive measurement scale to evaluate…

Abstract

Purpose

Given the increasing importance of food in tourist activities and destination choice, the purpose of this paper is to reveal a comprehensive measurement scale to evaluate the image of destination food, adopting procedures recommended by previous studies.

Design/methodology/approach

The procedure in this study followed two steps: first, item generation including literature review and focus groups; and second, scale purification. Scale purification included exploratory factor analysis to derive an initial factor structure and reliability assessment and confirmatory factor analysis to test the theoretical factor structure and assess validity.

Findings

The scale development procedure yielded five dimensions of destination food image: “food safety and quality,” “attractiveness of food,” “health benefits of food,” “food culture,” and “unique culinary arts.”

Research limitations/implications

This study contributes to the food-related tourism literature by measuring destination food image based on scale development processes using both cognitive and affective elements.

Practical implications

The results help practitioners understand the complex dimensions of destination food image and how destination marketing professionals can use this image to advertise a destination.

Originality/value

This study has value in measuring destination food image through scale development processes and integrating both cognitive evaluations and affective evaluations.

Details

British Food Journal, vol. 117 no. 12
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…

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: 2 October 2020

Janet Chang, Bendegul Okumus, Chih-Hung Wang and Chien-Yin Chiu

This study aims to investigate how the “cooking holiday” concept can be used by tourism authorities and practitioners and, to that end, proposes a hierarchical framework…

Abstract

Purpose

This study aims to investigate how the “cooking holiday” concept can be used by tourism authorities and practitioners and, to that end, proposes a hierarchical framework for improving culinary tourism.

Design/methodology/approach

This study adopted the Delphi method to filter and verify the criteria, thereby constructing a hierarchical framework of cooking holidays in Taiwan. The analytic hierarchy process (AHP) was also applied to calculate the relative weight of each attribute and criterion, thus identifying their degrees of importance.

Findings

Four attributes (“local food,” “food trail,” “cooking experience” and “environment and atmosphere”) and 22 criteria were identified to comprise a cooking holiday experience framework. Research findings reveal “cooking experience” as the most crucial of the four attributes identified. Of the more numerous criteria, “ingredients with integrity,” “local features” and “diverse curriculum” were identified as the three most important.

Research limitations/implications

The hierarchical framework of cooking holiday experiences can be used by tourism authorities and practitioners to enhance experiential quality for tourists and promote culinary tourism in Taiwan. According to the research findings, cooking class participants can concentrate on the “cooking experience” while emphasizing “ingredients with integrity,” “local features” and “diverse curricula” in the context of cooking holidays.

Originality/value

This study offers valuable insights and suggests directions for future research on culinary tourism. This study also offers a framework for developing cooking holidays.

目的

本文旨在探究可以如何运用「烹饪假期」之概念, 藉由阶层架构之提出, 藉以提升美食观光。

方法

本文运用德尔菲法筛选与确认台湾烹饪假期阶层架构之指标与建构。并以层级分析法(AHP)估算每一属性与指针之相对权重, 藉以确认相对重要程度。

发现

烹饪假期体验架构系由四个属性(「在地饮食」、「产制体验」、「烹饪体验」与「环境氛围」)与二十二个指标构成。研究发现显示「烹饪体验」在于四个属性之中最为重要。多项指标之中, 「安心食材」「在地特色」与「多元课程」系为最为重要之三个指标。

应用

烹饪假期体验之阶层架构可为观光主管机关与业者运用, 藉以提升游客之体验质量与推广台湾之美食观光。依据研究发现, 烹饪教室参与者可以专注「烹饪体验」, 并且强调「安心食材」、「在地特色」与「多元课程」之要素, 藉以发展烹饪假期。

原创性

本文提供具有价值之洞见, 可供美食观光未来研究之参考。本文同时提供一个可以用以发展烹饪假期之架构。

Propósito

Este estudio tiene como objetivo investigar cómo se puede utilizar el concepto de “vacaciones de cocina” al proponer un marco jerárquico para mejorar el turismo culinario.

Método

Este estudio adoptó el método Delphi para filtrar y verificar los criterios y construir el marco jerárquico de las vacaciones de cocina en Taiwán. El proceso analítico jerárquico (AHP) también se aplica para calcular el peso relativo de cada atributo y el criterio para identificar su grado de importancia.

Hallazgos

Se identificaron cuatro atributos (“comida local”, “ruta culinaria”, “experiencia culinaria” y “entorno y ambiente”) y 22 criterios para comprender un marco de experiencia de vacaciones culinarias. Los resultados de la investigación revelan que la “experiencia culinaria” es el atributo más relevante de los cuatro identificados. De los criterios más numerosos, “ingredientes con integridad”, “características locales” y “currículum diverso” fueron identificados como los tres más importantes.

Implicaciones

El marco jerárquico de la experiencia de las vacaciones de cocina se puede utilizar para que las autoridades y los profesionales del turismo mejoren la calidad de la experiencia de los turistas y promuevan el turismo culinario en Taiwán. Según los resultados de la investigación, los participantes de las clases de cocina pueden concentrarse en la “experiencia de cocina” y enfatizar los elementos de “ingredientes con integridad”, “características locales” y r“currículum diverso” para las vacaciones de cocina.

Originalidad

este estudio ofrece información valiosa, proporciona una referencia para futuras investigaciones sobre turismo culinario. Este estudio también ofrece un marco teórico, que se puede utilizar para desarrollar vacaciones de cocina.

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Article
Publication date: 27 May 2014

Joan Catherine Henderson

The purpose of this paper is to illuminate aspects of the relationship between food and culture with particular emphasis on globalisation and its consequences, the ways in…

Abstract

Purpose

The purpose of this paper is to illuminate aspects of the relationship between food and culture with particular emphasis on globalisation and its consequences, the ways in which food can represent people and places, and interest if food heritage. Issues are discussed within the context of Singapore.

Design/methodology/approach

A case study methodology is employed using published information from assorted sources, both online and in conventional print form, supplemented by personal observation.

Findings

A country's food culture is found to be influenced by globalising forces, yet these do not always overwhelm local distinctions and the international and domestic can co-exist and coalesce. Food is also shown to be a critical dimension of ethnic and national identity and to have a heritage worthy of protection. In addition, it is a tourist attraction which affords insights into destination culture. Defining a national cuisine, however, is complicated in multiracial societies and origins and ownership of so-called national dishes may be disputed.

Practical implications

Enhanced knowledge about the wider role of food in established and emerging Asian economies and societies can improve understanding of its significance for residents and tourists, helping in formulating strategies to meet needs.

Originality/value

New insights are offered into the meanings of food in relatively young countries of mixed races and how cuisines evolve and interact.

Details

British Food Journal, vol. 116 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 17 December 2019

Van-Anh T. Truong

Danang – a heritage gateway, a socioeconomic urban of Central Vietnam – has been known as a livable city, a fantastic destination and a leading position in the Provincial…

Abstract

Purpose

Danang – a heritage gateway, a socioeconomic urban of Central Vietnam – has been known as a livable city, a fantastic destination and a leading position in the Provincial Competitive Index. Since branding Danang appears to be unfocused, it is suggested that the city follow a strategy to meet the shared expectations of stakeholders instead of trying to create separate images toward different audiences. The paper aims to discuss these issues.

Design/methodology/approach

Therefore, this study selects the bottom-up approach from the viewpoint of Danang students whose requirement is consistent with those of investors, citizens and tourists.

Findings

The finding represents the initial associations of students about Danang as a livable, friendly, dynamic, modern coastal city of tourism and development with many opportunities, potential, attraction, integration and hometown feel. These salient images are exceeded from city characteristics, such as natural endowment, leisure places, beautiful scenes, diverse cuisine, peaceful, suitable living environment, orderly traffic, infrastructure and local people. Besides, crowded caused by development and population growth leads to an unpleasant feeling about narrow spaces but can be overwhelmed by the bustle. Although the result shows the success of Danang in communication, it also figures out the loss of the livable image in local students’ minds.

Practical implications

Hence, Danang must boost the positive effects of tourism development and limit its negative side. University–city cooperation through co-branding strategies can be considered a solution.

Originality/value

The study contributes not only to branding Danang but also to the literature because this is the first complete application of the Zaltman metaphor elicitation technique in city branding.

Details

Journal of Asian Business and Economic Studies, vol. 27 no. 2
Type: Research Article
ISSN: 2515-964X

Keywords

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Book part
Publication date: 13 May 2021

Nurhayat Iflazoglu and Ipek Itir Can

While the number of tourists worldwide is expected to reach 1.8 billion people by 2030, tourism destinations try to meet demand for increasing tourism. However, some…

Abstract

While the number of tourists worldwide is expected to reach 1.8 billion people by 2030, tourism destinations try to meet demand for increasing tourism. However, some tourism destinations are experiencing a maturity period of destination life cycle intensively. During these mature periods, while they meet the demand above their tourism carrying capacity, they encounter some problematic issues. In tourist destinations such as Venice, Barcelona and Paris, the negative feelings developed by the local people towards overtourism or tourists result in serious problems like negative destination images, tourism phobia, etc. In these destinations, to prevent the negative consequences of overtourism, destination stakeholders should develop solutions to these problems. There are many solution techniques for the problems which cause overtourism. One of them is the different tourism types which have been developed as an alternative to mass tourism. These alternative tourism types can be handled as a method for solving problems revealed through excess demand in tourism destinations at risk. For example, some tourism destinations which have both beach tourism and nature-based tourism types can bring nature-based tourism activities to the forefront with promotion and marketing activities and therefore, the tourism demand could be balanced between these tourism types. In this context, firstly, comprehensive literature review of overtourism and alternative tourism will be conducted in this study. And then the different types of tourism such as ecotourism, cultural tourism and responsible tourism will be discussed in detail and their relation in reducing the negative consequences of overtourism will be investigated theoretically via secondary data. Therefore, alternative tourism potentials will be investigated and tried to present the managerial suggestions for the development of different alternative types of tourism. As a result, it has been seen that, alternative tourism not only contributes to the growth of tourism in both popular and remote destinations but also makes sure that destinations get their fair share in income distribution of the country.

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Article
Publication date: 9 August 2018

Armand Viljoen, Martinette Kruger and Melville Saayman

The role and importance of arts festivals are well documented within the festival and events literature. Art and culture, as well as the subsequent enhancement thereof…

Abstract

Purpose

The role and importance of arts festivals are well documented within the festival and events literature. Art and culture, as well as the subsequent enhancement thereof, are especially significant in multicultural societies. However, little is known regarding the role of culinary experiences within an arts festival setting. The paper aims to discuss these issues.

Design/methodology/approach

The case study was a well-known and popular Afrikaans national arts festival held annually in Potchefstroom, South Africa. Visitors to three distinct tasting experiences (brandy, whisky and sparkling wine, including Méthode Cap Classique), offered as part of the festival programme, were surveyed.

Findings

In the analyses, 292 completed questionnaires were included, which revealed three managerial factors for a successful tasting experience, as well as six tasting experience dimensions. In all cases, the experiences exceeded the expectations. This research greatly contributes towards the body of knowledge regarding tasting experiences at national arts festivals, an aspect that has not been researched to date.

Practical implications

Based on the results, practical implications are provided to enhance the current tasting experiences as well as visitor loyalty. This research is a stepping stone towards understanding the needs and preferences of the visitors, as well as identifying how the festival can capitalise on delivering these experiences.

Originality/value

This research identified for the first time the factors that contribute to a memorable tasting experience, as well as evaluated the tasting experience dimensions.

Details

International Journal of Event and Festival Management, vol. 9 no. 3
Type: Research Article
ISSN: 1758-2954

Keywords

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