Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences

Björk, Peter; Kauppinen‐Räisänen, Hannele

doi:10.1080/13683500.2013.868412

Cited by 143 publications

(164 citation statements)

References 68 publications

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“…In line with the culinary experience dimensions as described earlier, Björk and Kauppinen-Räisänen (2014) in their study explain that tourist satisfaction towards culinary experience could be measured based on three aspects of: 1) what food or local cuisine being served; where the food is served; and how the food is served.…”

Section: Culinary Experience Satisfactionmentioning

confidence: 93%

Culinary Experience of International Tourists in Indonesia: A Study on Denpasar and Yogyakarta Tourist Destinations

Widjaja

Wijaya

Jokom

et al. 2018

Proceedings of the 7th International Conference on Entrepreneurship and Business Management

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Culinary tourism offers tourists to learn new cultures through their experiences with local food of the visited destinations. The literature shows that although the concept of experience quality, tourist satisfaction in the context of culinary tourism has been confirmed in many previous studies, a study that examines the linkages between those variables and destination experience specifically the culinary experience with local Indonesian food is still rare. The aim of this study was to investigate the effect of culinary experience quality on destination experience satisfaction with culinary experience satisfaction as a mediating variable. In total, 202 international tourists who were in Denpasar and Yogyakarta participated in the survey. The result showed that culinary experience quality positively and significantly influenced culinary experience satisfaction. Further, culinary experience satisfaction was proven to have a positive significant effect on the overall destination experience satisfaction.

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Section: Culinary Experience Satisfactionmentioning

confidence: 93%

Culinary Experience of International Tourists in Indonesia: A Study on Denpasar and Yogyakarta Tourist Destinations

Widjaja

Wijaya

Jokom

et al. 2018

Proceedings of the 7th International Conference on Entrepreneurship and Business Management

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“…The survey applied in the fieldwork is based on previous research [6,7,11,19,25,26]. This research analyses the relationships between tourism and gastronomy.…”

Section: Methodsmentioning

confidence: 99%

“…In summary, the gastronomy of a destination can become a key piece in the structure of the tourist's satisfaction [11,19]. This derives from the close relationship of three constructs: motivation, experience and satisfaction.…”

Section: Gastronomy and Satisfactionmentioning

confidence: 99%

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Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

et al. 2020

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Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamental motivation for the visit and determine the level of satisfaction reached. In this research, the relationship between tourism and gastronomy is analysed in the city of Popayán, Colombia, a city that has received recognition from UNESCO as a Creative City of Gastronomy. To do this, we examine the influence of different dimensions of culinary motivation in the satisfaction with gastronomy that is experienced during the visit. In addition, we analyse the role of tourist attitude towards culinary experience in gastronomy satisfaction. The methodology used in this research is based on partial least squares structural equation modelling. The main results indicate that the importance of the culinary experience of the tourist in the choice of the destination mediates the effect that culinary motivations exercise on the satisfaction with the gastronomy.

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“…In this respect, the restaurant sector is one of the most important elements [99,100] to link food, tourism and local development, and the use of local food in local restaurants might increase the perceived authenticity of the restaurant experience.…”

Section: Authenticity Of Food and Food Experiencesmentioning

confidence: 99%

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

Rinaldi

2017

Sustainability

139

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Food and gastronomy (F&G) are increasingly recognized as potentially determinant elements for the sustainable development of places. A commonly held theory in many research fields is that F&G can contribute to the economic, social and environmental sustainability of places while potentially representing elements that increase those places' attractiveness and competitiveness. This literature review investigates three main research streams: agriculture and rural studies, place branding and place marketing and food tourism. The aim is to reduce the research fragmentation by offering a more holistic perspective on how F&G are understood in different research areas to identify common and transversal elements that might represent the core of F&G's potential for place development. These areas have been analysed to identify common, recurrent and significative local F&G resources. Significance in this context indicates that the identified local F&G resources have emerged as meaningful at the local and global levels; that is, they are embedded in the place (spatially and culturally) and are able to identify and differentiate the place in global competition. The analysis reveals that all local F&G resources that support place distinctiveness and attractiveness should also address and strengthen the link between the place (territorial/geographical dimensions) and the people (cultural dimensions).

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Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences

Cited by 143 publications

References 68 publications

Culinary Experience of International Tourists in Indonesia: A Study on Denpasar and Yogyakarta Tourist Destinations

Culinary Experience of International Tourists in Indonesia: A Study on Denpasar and Yogyakarta Tourist Destinations

Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches

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