Archive for March 2010
Website with easy accessible background info on Vietnamese food & drink. Inspiring!
Sounds great, surely to be added to culinary activity collection!
A unique and memorable gastronomic identity is an indispensable asset to any successful tourist destination. In this respect Croatia’s tourism falls seriously short.
Based primarily on “international” cuisine, the gastronomic offer of Croatian tourist destinations is predictable and conventional. This paper calls for a new, exciting gastronomic identity of Croatian tourist destinations founded on Croatia’s exceptionally rich gastronomic heritage.
Apart from the food offer itself, crucial to the success of this new identity will be its commodification and spectacularisation through the discursive practice of gastrospeak.
Learning to appreciate and use gastrospeak will be an important future task for Croatian tourist destination management. (abstract)
Keywords: Gastronomic identity; Foodies; Croatian tourist destinations; Croatia’s gastronomic heritage; Gastrospeak; Benefits
2. International research
3. Croatian researchers’ contribution
4. Attitudes and consumption habits of Croatia-visiting tourists
5. A social climate for change
6. Creating the gastronomic identity of a tourist destination
7. Gastrospeak: a systemic construct
8. The value of the new gastronomic identity of Croatian tourist destinations
A preliminary version of this paper was presented at the international conference “Days of Turistica” in Portorož, Slovenia, 18–19 March 2004.
Source: International Journal of Hospitality Management Volume 26, Issue 3, September 2007, Pages 546-559
Author: Renata Fox, Faculty of Tourism and Hospitality Management, 51410 Opatija, P.O.B 97, Croatia, Tel.:+385 51 294 717; fax: +385 51 292 945.
Sounds nice, contains at least a few ideas for culinary travels in Turkey!
Food in tourism is becoming an important subject to researchers in the field of tourism and food service. Food and its related tourist activities [MB: in the broadest sense of the word, so not only the actual consumption of food/drink, but also learning about culinary culture. history and production practices in general] have been ascribed into a new category of tourism called food tourism [MB: or culinary tourism/gastronomic tourism] in which the motivation for traveling is to obtain special experiences from food.
However, limited attention has been paid to explore precisely what factors influence food tourists’ destination choices. The purpose of this study was to develop an instrument to explore food tourists’ motivations using push and pull theory. The sample was drawn from a food event in the southwestern United States.
The development of the instrument begun with literature review and was followed with a pretest on graduate students who have attended food events. After the pretest, a review of the instrument was conducted by tourism and foodservice experts. A pilot test was employed to ensure the reliability and clarity of the research instrument before actual survey. The final instrument was used to gather 305 usable questionnaires. Three factors emerged from the 14 push items [MB: = reasons to consider culinary travel]: Knowledge and Learning, Fun and New Experiences, and Relaxation with Family. Three factors were generated from the 14 pull items [MB: = reasons to consider a specific destination]: Area Quality and Value, Quality of Event, and Food Variety. The instrument can be tested and further validated in other food tourism settings.
Authors: Young H. Kim a; Ben K. Goh b; Jingxue (Jessica) Yuan b
Published in: Journal of Quality Assurance in Hospitality & Tourism, Volume 11, Issue 1 January 2010 , pages 56 – 71
The study constructs a causal model of culinary tourist behavior from the theoretical framework of push and pull motivations. The study proposed that culinary event attendees’ expenditures, word-of-mouth behavior, and repeat patronage intentions would be affected by their overall event satisfaction. Push and pull motivations subsequently were examined for effect on overall satisfaction. Using multiple regression analysis with data collected from an international culinary event the study examined the above relationship. Results of the analysis can be summarized as: 1) food, event novelty, and socialization were push motivations identified for attending a culinary event; 2) food product, support services, and essential services were pull motivations and had a significant predictive affect on overall satisfaction; and 3) overall satisfaction had a significant relationship with outcome variables: word-of-mouth behavior and repeat patronage intentions. It is believed that results of the present study will be useful to organizers of culinary events and/or destination managers.
Keywords: culinary tourism; motivations; satisfaction; event marketing
Authors: Sylvia Smith a; Carol Costello b; Robert A. Muenchen c
Published in: Journal of Quality Assurance in Hospitality & Tourism, Volume 11, Issue 1 January 2010 , pages 17 – 35
Influence of Push and Pull Motivations on Satisfaction and Behavioral Intentions within a Culinary Tourism Event