Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach

Abstract

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Technological transformation, culinary tourism and stakeholder engagement: emerging trends from a systematic literature review

“…Several stakeholder groups affect culinary tourism all over the world, e.g. resident consumers, international visitors, restaurateurs or suppliers (Alonso et al , 2018). Many studies focus on tourists, understanding their behaviours and expectations and providing a useful cross-cultural management tool for culinary tourism operators (Choe and Kim, 2019; Cohen and Avieli, 2004; Di-Clemente et al , 2019; Vu et al , 2019).…”

The social practices of hosting P2P social dining events: insights for sustainable tourism

“…While sustainability analyses of P2P social dining have not yet occurred, studies of sustainable culinary tourism (Alonso et al, 2018) and sustainable livelihoods analyses of homestays (Anand et al, 2012) provide some preliminary insights and important synergies with the social practice framing utilised in this paper. Livelihoods include the capabilities, assets (including both material and social resources) and activities required to create a means for living.…”

Tourism practices and experience value creation: The case of a themed attraction restaurant

“…Food has received increased awareness as an experiential value in tourism (Croce and Perri, 2010; Hall and Mitchell, 2005; Wu and Liang, 2009) and is often a key factor in tourists’ destination choice (Alonso et al, 2018). However, research has paid little attention to attractions’ food provision.…”

“…Only a few studies have investigated practices in restaurants and other food venues. These have mainly focused on restaurateurs’ practices, for example, regarding sustainability issues (Alonso et al, 2018) and small business management (Wellton et al, 2017). One exception is a study of the social network practices of visitors to Viennese coffee houses (Chen and Wu, 2019).…”