Indigenous Food and Tourism for Community Well-Being: A Possible Contributing Way Forward

Mnguni, Erasmus Mzobanzi; Giampiccoli, Andrea

doi:10.5901/mjss.2015.v6n3s2p24

Cited by 12 publications

(13 citation statements)

References 42 publications

(11 reference statements)

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“…(Filep, 2014b); (Jenkins & Romanos, 2014); (Kruger, Saayman, & Ellis, 2014); (Lee, Kruger, Whang, Uysal, & Sirgy, 2014); (Moscardo, 2014). Coghlan, 2015); (Kim, Lee, Uysal, Kim, & Ahn, 2015); (Mnguni & Giampiccoli, 2015); (Morgan, Pritchard, & Sedgley, 2015); (Tuohino & Honkanen, 2015); (Willis, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…"This paper develops a measure of SWB and reports findings from a two-step survey that measured changes in well-being amongst low-income individuals who had received financial support to access a holiday break ('social tourists')" (p .42). (Mnguni & Giampiccoli, 2015) South Africa "(…) this paper aims to propose a possible strategy to contribute to community well-being by using indigenous food as a leverage and pivotal force" (p. 24).…”

Section: Resultsmentioning

confidence: 99%

“…Consequently, policies that restrict this aspect will have a negative impact. Mnguni and Giampiccoli (2015) proposed the development of a teaching and learning centre for indigenous and cultural tourism as a potential form to promote community wellbeing and tourism development, reinforcing the importance of the involvement of policies. Vogt et al (2016) in a case study exploring how a tourism planning process was used to debate locals wellbeing discovered that those who took part in the study were usually more active, thoughtful, curious and looking forward to using their abilities for the community.…”

Section: Reference Location Paper Aim(s)mentioning

confidence: 99%

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Positive psychology and tourism: a systematic literature review

et al. 2018

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This study aims to outline the relationship between Positive Psychology and tourism through a systematic literature review. Tourism seeks to increase the wellbeing of people, and wellbeing is a crucial variable in Positive Psychology which in turn aims to understand and promote people's potential. This research used as search terms 'Positive Psychology', 'wellbeing', 'happiness', 'tourism', 'visitor' and 'travel', terms which were applied through the Online Knowledge Library. The inclusion/exclusion criteria led to a sample of 49 references which were then individually analyzed. Results showed a recent increase in studies focused on the relationship between the variables, Europe being in the lead. Overall, policies are important for tourism development; tourism promotes wellbeing for residents and tourists; entrepreneurs have an innovative opportunity in wellbeing; and nature is linked to wellbeing. Implications and suggestions for future studies are presented. Keywords:Positive psychology, tourism, wellbeing, nature, innovation. ResumoEste estudo objetiva desenvolver uma visão geral sobre a aplicação da Psicologia Positiva no Turismo. O Turismo procura contribuir para aumentar o bem-estar das pessoas e o bem-estar é uma variável fundamental da Psicologia Positiva que procura compreender e promover o potencial dos indivíduos. Utilizou-se como termos de pesquisa as palavras 'Psicologia Positiva', 'bem-estar', 'felicidade', 'turismo', 'visitante' e 'viagem'. A pesquisa foi realizada por meio da Biblioteca do Conhecimento Online. A aplicação de critérios de inclusão/exclusão levou a uma amostra final de 49 referências, analisadas individualmente. Os resultados mostram um interesse recente no estudo da relação em análise, sendo a Europa líder. Globalmente, a política é importante para o desenvolvimento do turismo; o turismo promove o bem-estar dos residentes e turistas; os empresários têm no bem-estar uma oportunidade de inovação; e a natureza relaciona-se com o bem-estar. Implicações e sugestões de estudos futuros são apresentadas.Palavras-chave: Psicologia positiva, turismo, bem-estar, natureza, inovação.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Reference Location Paper Aim(s)mentioning

confidence: 99%

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Positive psychology and tourism: a systematic literature review

et al. 2018

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“…Even though some travelers only consume food for survival, most food and eating activities contribute to holiday well-being. Quantitative research approach, questionnaires, 4-point Likert-type scale, univariate analysis (t-test, ANOVA, and regression analysis) [ 116 ] (2015) community well-being Establish a teaching and learning center for indigenous and cultural tourism in a tertiary education institution to educate locals and tourists. The specific roles of chefs and other hospitality personnel were highlighted, including their relevance in the hospitality and tourism industries.…”

Section: Table A1mentioning

confidence: 99%

Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants

Lin

Mariné-Roig

Molina

2022

IJERPH

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In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos’s service quality model, and the second is a conceptual model based on Morris’s semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures—Taiwan (Asia) and Catalonia (Europe)—using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services.

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“…4 The consumption of GLVs has been a part of the cultural heritage among rural African households during meal times, and are considered an essential part of their diet. 5 Despite the medicinal, nutritional, and economic benefits of these vegetables, they are still underutilized by the population. This limitation may be due to the lack of awareness regarding the nutrition and health benefits of these GLVs.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and medicinal values of common green leafy vegetables consumed in Delta State, Nigeria: a review

Dada

Kekere

Adjonu

et al. 2021

Int J Community Med Public Health

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Green leafy vegetables (GLVs) play an important role in human nutrition. In sub-Saharan African countries, GLVs are a vital source of essential micronutrients, and their consumption has long been a part of the cultural heritage of African households. In Nigeria, GLVs are either cooked as a stew or consumed raw and used as a main or a supporting dish. These GLVs have great nutritional and medicinal value. It is hypothesized that providing knowledge about the botanical description, nutritional and medicinal benefits to consumers could improve consumption, but much of existing knowledge is poorly documented and inaccessible. This paper aims to address this gap by collating information on some consumed in Delta State, Nigeria: African jointfir (Gnetum africanum, locally known as Ukazi), jute mallow, (Corchorus olitorius, locally known as Malafiya), and cassava (Manihot esculenta, Crantz), giant yellow mulberry (Myrianthus arboreus), okra (Abelmoschus esculentus), clove (Syzygium aromaticum) and bush buck, (Gongronema latifolium, locally known as Utazi) leaves.

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Indigenous Food and Tourism for Community Well-Being: A Possible Contributing Way Forward

Cited by 12 publications

References 42 publications

Positive psychology and tourism: a systematic literature review

Positive psychology and tourism: a systematic literature review

Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants

Nutritional and medicinal values of common green leafy vegetables consumed in Delta State, Nigeria: a review

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