An Analysis of Regional Positioning and Its Associated Food Images in French Tourism Regional Brochures

Frochot, Isabelle

doi:10.1300/j073v14n03_05

Cited by 159 publications

(121 citation statements)

References 10 publications

(9 reference statements)

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“…Food related tourism can allow tourists to achieve desired goals of relaxation, excitement, escapism, status, education and lifestyle (Frochot, 2003;Okumus, Okumus & McKercher, 2007). In this context Hu and Ritchie (1993) found that food was the fourth most important feature in the way tourists perceive the attractiveness of a destination, after climate, accommodation and scenery.…”

Section: The Current Role Of Food In Destination Marketing Strategiesmentioning

confidence: 99%

Cuisine in Destination Marketing: How Delicious is Your Destination

Yaylı¹,

Şahbaz²,

Yüksel³

et al. 2017

jotags

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Destination marketing, one of the components of destination competitiveness and sustainability, provides opportunities to achieve and ensure destination competitiveness. In this way, cuisine is considered as a reflection of the culture of a country and its people. As a result, there are a great many ways whereby the product is offered as an attraction and a proper marketing tool in a destination. Cuisine can be regarded as a sort of niche or alternative tourism. Because it supplies destination experience, it has been included in travel and tourism business as a new or supportive sector recently. In this study, it is essential to achieve three aims. The first of them is to determine what the tourist's criteria o f destination choice are. ' The second aim of the paper is to determine tourists' perceptions on Ankara, Turkey, especially in relation to destination choice criteria. The third one is to examine the relationship between general consideration and the perception of the tourist about the criteria of destination choice. To evaluate some famous cuisines and restaurant types is aimed as well. In the direction of the aims in the study, a questionnaire form was prepared and applied for tourists. The stage of data collection in the research was carried out during June-August period in 2012. The collected data were analyzed by means of ANOVA. It was found out that the culinary features have had effects on the decision of tourist's destination choice. Additionally, results have revealed that there is a difference between general consideration and the perception on Ankara regarding the criteria of destination choice. It is seen that national and local cuisines are important components in the criteria of destination ch oice as well.

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Section: The Current Role Of Food In Destination Marketing Strategiesmentioning

confidence: 99%

Cuisine in Destination Marketing: How Delicious is Your Destination

Yaylı¹,

Şahbaz²,

Yüksel³

et al. 2017

jotags

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“…This includes beverages (for example, Champagne, Rioja wine, café de Colombia and Darjeeling tea), food (for example, San Francisco sourdough bread, Asiago cheese, Kobe beef and Parma ham) and vegetables (for example, basil from Genua). In this case, the quality and status of the product becomes an integral part of the overall brand image of the place from which it originates (Frochot, 2003). Among industries important in branding, research shows that the majority of studies in the area of place branding using food are related to the industry of tourism.…”

Section: Food-branding Places -A Sensory Perspectivementioning

confidence: 99%

Food-branding places – A sensory perspective

Berg

Sevón

2014

Place Brand Public Dipl

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This article takes as its starting point the observation that food, meals and gastronomy are frequently used in the branding of places. The knowledge of how and why this takes place is, however, rather limited, and the aim of this article is thus to identify and describe the role of food, meals and gastronomy in the direct and indirect branding of places. The article contains three main sections, where the first is a clarification of key concepts and the methodology applied. The second part is an account of the ways in which food is used in branding places, based on the observations we have made as part of a multisite field study of large metropolitan cities. The third part of the article is a tentative and illustrated conceptual framework, based on the assumption that places can be seen as sensescapes. Food, meals and gastronomy contribute to the spatial configuration (sensory topography), time-space flow (orchestration) and iconography (sensory mapping) of these place-sensescapes. The conclusion of the article is that the character of a place does not only affect the experience of food and gastronomy in that place, but also that food and gastronomy is -directly and indirectly -affecting the character of the place and its brand-image.Place Branding and Public Diplomacy (2015) 0, 1-16.

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“…Focused on the research of brochures, Frochot (2003) took France as an example and proposed that regional food and cuisine were extremely important and very diversified across France and it had been a tool used by French regions to differentiate themselves on the global market place. However, if the "French uniqueness" was probably not debatable in terms of food traditions, the study of the brochures within France didn't show a strong disparity among the regions themselves.…”

Section: Exploration Of Promotion and Marketing Toolsmentioning

confidence: 99%

“…And, regional food and cuisine is extremely important and very diversified and has been a tool used by French regions to differentiate themselves on the global market place. However, most French regions use images of raw products, country products and market scenes to position themselves on the traditional/rural/authentic theme (Frochot, 2003). Additionally, the images of popular Michelin starred restaurants and chefs were seldom presented.…”

Section: Europementioning

confidence: 99%

“…Literature review was mainly applied in exploring the relationship of food and tourism (Hashimoto & Telfer, 2006;Henderson, 2004;Meler & Cerovic, 2003;Quan & Wang, 2004), gastronomic identity of destinations, cultural elements or the types of culinary tourism (Fox, 2007;Hjalager & Corigliano, 2000;Tussyadiah, 2005). Content analysis was mainly applied in exploring marketing tools, such as the internet applied in culinary tourism promotion (Boyne et al, 2003;Boyne & Hall, 2004), content analysis of brochures (Frochot, 2003), gastronomy applied in marketing activities (Okumus et al, 2007), and government tourism websites (Horng & Tsai, 2010).…”

Section: Qualitative Researchmentioning

confidence: 99%

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