Cooking up food memories: A taste of intangible cultural heritage

Lee, Kai-Sean

doi:10.1016/j.jhtm.2022.11.005

Cited by 15 publications

(9 citation statements)

References 58 publications

(114 reference statements)

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“…Moreover, the ordinary or extraordinary nature of customer–actor dyadic experiences is what determines the generation of service experience and MCE at the ecosystem level. All the customer’s dyadic interactions in the network can generate ordinary and extraordinary experiences, but the latter have more capacity to impact MCE at the aggregate level (Moliner et al , 2023; Lee, 2023). In contrast, ordinary dyadic experiences are the main generators of the service ecosystem experience at the aggregate level.…”

Section: Resultsmentioning

confidence: 99%

“…Secondly, extraordinary experiences should be promoted in service ecosystems. If a service ecosystem is to generate memorable experiences, it must look for novelty, authenticity, differentiation and exceptionality, which are the ideal characteristics for generating a memory with a rich phenomenology in the brain (Stone et al , 2017; Lee, 2023). For MCE to flourish, there must be novel, multisensory and hedonic aspects that generate affective emotions and connect with the consumer’s ambitions, beliefs, values and/or feelings (Prentice et al , 2022; Roggeveen and Rosengren, 2022).…”

Section: Discussionmentioning

confidence: 99%

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Co-creating customer experiences in service ecosystems: a study in a tourist destination

Monferrer Tirado,

Moliner Tena,

Estrada

2024

JSM

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Purpose This study aims to examine the co-creation of customer experiences at different levels in service ecosystems, analyzing the case of a tourist destination. Design/methodology/approach A questionnaire was designed based on previously validated scales. The questionnaire was distributed through the social media platforms Facebook and Instagram. The survey yielded 1,476 valid responses for three types of destinations. Structural equation modeling and multigroup analysis were performed to test the hypotheses. Findings Aggregate service experience and memorable customer experience (MCE) in service ecosystems are determined by customer experiences at a dyadic level. Service experience at the ecosystem level is formed from ordinary experiences at the actor level, while MCE is formed from extraordinary experiences at the dyadic level. The type of ecosystem moderates the relationships between the variables but does not alter the importance of each of them. Originality/value The relationship between the co-creation of customer experiences at different levels of service ecosystems (dyadic vs aggregate) is addressed. A relationship is established between the ordinary and extraordinary character of experiences and their memorability at the ecosystem level.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Co-creating customer experiences in service ecosystems: a study in a tourist destination

Monferrer Tirado,

Moliner Tena,

Estrada

2024

JSM

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“…Desse modo, a memória, intimamente ligada à experiência, evidencia-se como um conceito transversal que enriquece a compreensão da identidade cultural e social em festivais. Intrinsecamente associada a experiências, que engajam os indivíduos em níveis emocional, físico, intelectual ou espiritual, são fundamentais para criar impressões memoráveis, emergindo memórias passadas, ao mesmo tempo que criam novas memórias, sendo estas últimas, quando significativas, armazenadas como percepções de experiência transformadas, ricas, complexas e multivariadas (Chan, 2010;Jepson et al, 2019;Booth & Cameron, 2020;Lee, 2023). Com efeito, compreender a interação entre experiência, memória e identidade é pertinente para aprimorar a segmentação do público-alvo e para a concepção de festivais que não apenas ressoam com o público presente, mas também geram um impacto duradouro que transcende o evento em si (Yan & Halpenny, 2019;Wood, Kinnunen, Moss & Li, 2024).…”

Section: Identidade Cultural E Social Em Festivaisunclassified

“…Portanto, é importante destacar que os "Defensores Apaixonados" do Cluster 3 demonstraram perspectivas positivistas ao concordar que o festival aumenta o orgulho local e contribui para diversificar as opções de entretenimento na região, alinhando-se à ideia de que eventos culturais promovem o bem-estar social. Esse resultado salienta o engajamento dos visitantes na segmentação de mercado, desenvolvendo conexões emocionais e afetivas duradouras(Li et al, 2020;Mandapuram et al, 2020;Lee &…”

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Segmentação de Mercado em Festivais Turísticos: Perspectivas de Identidade Social e Cultural

Zucco,

Ardigó,

Patrício

et al. 2024

Tur., Visão e Ação

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Os festivais culturais emergiram como catalisadores do turismo, influenciando profundamente a formação e expressão de identidade cultural e social. Este estudo tem o objetivo de identificar e analisar segmentos de visitantes, tendo em vista a valorização da identidade cultural e social durante o Festival Festitália 2023, sediado em Blumenau (SC). Adotando uma abordagem quantitativa, os dados foram coletados por meio de uma pesquisa survey com uma amostra de 471 participantes. Por meio da análise de clusters, foi possível identificar três segmentos de visitantes: “Os Céticos”, que possuem uma perspectiva crítica quanto ao impacto cultural do festival; “Os Otimistas Culturais”, que avaliam o evento positivamente; e “Os Defensores Apaixonados”, que exibem uma apreciação profunda tanto pelo festival quanto pela sua influência na cultura e na sociedade local. As informações reveladas neste estudo oferecem contribuições para os gestores do evento, apoiando decisões relacionadas à avaliação de determinados aspectos do festival. Contudo, vale ressaltar as limitações da pesquisa, dada sua concentração em um evento específico e a natureza exploratória da amostragem.

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“…It encompasses not only the act of cooking and eating, but also the opportunity to learn about and explore different cultures and traditions through food (Counihan & Van Esterik, 2013;Long, 2004). Culinary loving tourists travel to taste, cook, and write about food to understand its history, science and art as well as to preserve and evolve culinary heritage worldwide (Lee, 2023;Kovalenko et al, 2023). The World Forum on Gastronomy Tourism, organized by the UNWTO, promotes gastronomy tourism as a driver for destination development.…”

Section: Introductionmentioning

confidence: 99%

Managing Restaurant’s Food Loss and Waste at The Aburi Sushi Bali: A Sustainable Culinary Tourism Enterprise Model in Bali

Subadra

2024

JKB

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Food loss and waste (FLW) is a global issue that affects the environment, economy, and society. It also poses a challenge for the sustainability of Japanese culinary tourism which is a growing sector in Bali. This study aims to explore how a sushi restaurant in Bali especially at The Aburi Sushi Bali manages its FLW and contributes to sustainable culinary tourism. The study adopts a qualitative case study approach, using semi-structured interviews, observation, and document analysis as data collection methods. The findings reveal that The Aburi Sushi implements various strategies to prevent, reduce, and recover FLW, such as inventory management, portion control, menu design, staff training, customer education, and food donation. The study also identifies the benefits and challenges of FLW management for the restaurant and its stakeholders. The study concludes that FLW management enhances the environmental, economic, and social sustainability of culinary tourism enterprises in Bali. It also provides implications and recommendations for practitioners and policymakers to improve FLW management practices in the culinary tourism sector

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Cooking up food memories: A taste of intangible cultural heritage

Cited by 15 publications

References 58 publications

Co-creating customer experiences in service ecosystems: a study in a tourist destination

Co-creating customer experiences in service ecosystems: a study in a tourist destination

Segmentação de Mercado em Festivais Turísticos: Perspectivas de Identidade Social e Cultural

Managing Restaurant’s Food Loss and Waste at The Aburi Sushi Bali: A Sustainable Culinary Tourism Enterprise Model in Bali

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