Tasting experiences of a destination’s local gastronomy on tourist communications

Ramírez-Gutiérrez, Diolinda; Talavera, Agustín Santana; Fernández-Betancort, Heredina

doi:10.1080/02508281.2020.1799293

Cited by 24 publications

(20 citation statements)

References 58 publications

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“…Memorable food experiences also increase tourists’ intention to share their experiences and recommend the destination (Frost et al , 2016), including through social media or electronic word-of-mouth (e-WOM) (Ranteallo and Andilolo, 2017). Ramírez-Gutiérrez et al (2020) examined tourist gastronomic experiences in Lanzarote as communicated via e-WOM, finding that the hedonic and novelty dimensions stood out in gastronomic experiences shared via social media. In Macau, Lai (2020) also found tourist food satisfaction to positively influence e-WOM, with significant differences by food type.…”

Section: Phases Of Gastronomic Tourism Experiencesmentioning

confidence: 99%

Evolving research perspectives on food and gastronomic experiences in tourism

Richards

2021

IJCHM

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Purpose This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as the tourism and hospitality field. Design/methodology/approach The author develops a literature review of papers in specialist journals and the SCOPUS database to identify major research themes and the evolution of experience and gastronomic experience research. Findings Gastronomy is an increasingly important element of tourism experiences. Gastronomic experience research in tourism mirrors the evolution in management and marketing theory from rational information processing approaches to emotional and hedonistic approaches and analysis of relationality and co-creation. The paper sketches a development from Experience 1.0 (producer-orientated) to Experience 2.0 (co-creation) to Experience 3.0 (foodscapes) in gastronomic experiences in tourism research. Research limitations/implications Increasing complexity of gastronomic experiences requires a more holistic analytic approach, including more attention for relational and co-creational processes. Linking together different experience elements and experience phases requires more holistic and contextual research approaches. Practical implications Hospitality organizations should recognize the differentiated and complex nature of gastronomic experiences, the different touchpoints within the customer journey and their relationship to experience outcomes. The development of hybrid gastronomic experiences offers both opportunities and challenges for the future. Originality/value This quantitative and qualitative literature analysis underlines the need for a more holistic approach to gastronomic experiences, covering different experiential phases and contexts of production and consumption.

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Section: Phases Of Gastronomic Tourism Experiencesmentioning

confidence: 99%

Evolving research perspectives on food and gastronomic experiences in tourism

Richards

2021

IJCHM

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“…This distinction does not only come from food itself, but also from the broader environment where food takes place (i.e., the atmosphere or the service), which sets the framework for customers to be engaged in a unique experience (Yu & Sun, 2019). In the framework of luxury consumption, luxury consumers seek hedonic constructs (Vigneron & Johnson, 2004), which may be based on different factors, such as creativity (Pulido-Fernández et al, 2019) or novelty (Ramírez-Gutiérrez et al, 2021).…”

Section: An Approach To Food In Luxurymentioning

confidence: 99%

Marketing of luxurious gastronomic experiences on social media: The visual storytelling of luxury hotels

Michael

Fusté‐Forné

2022

Journal of Tourism Research

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The role of luxury as a source of tourism experiences is gathering growing attention, with special attention to the foundations of the relationships between gastronomy and social media marketing. Drawing from a visual methodology, this study analyses how luxury hotels (Burj Al Arab, Emirates Palace, St. Regis Saadiyat Island, and Atlantis) in the UAE promote gastronomy by identifying visual features of social media posts (N = 1866) to manage their image of luxury. Results show that the most relevant drivers of luxury gastronomy are the discovery of cultures, experiences in the hotel environment, novelty and hedonism, and promotion of a luxurious place and lifestyle that is seen as authentic, prestigious and sophisticated. SpanishEl papel del lujo como fuente de experiencias turísticas está atrayendo cada vez más atenci on, y especialmente las relaciones entre la gastronomía y el marketing en redes sociales. A partir de una metodología visual, este estudio analiza c omo los hoteles de lujo (Burj Al Arab, Emirates Palace, St. Regis Saadiyat Island y Atlantis) en los Emiratos Árabes Unidos promocionan la gastronomía al identificar las características visuales de las publicaciones en las redes sociales (N = 1866) para gestionar su imagen de lujo. Los resultados muestran que los impulsores más relevantes de la gastronomía de lujo son el descubrimiento de culturas, las experiencias en el ambiente del hotel, la novedad y el hedonismo, y la promoci on de un lugar y un estilo de vida lujoso que se percibe como auténtico, prestigioso y sofisticado.

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“…Fields (2002) [ 1 ] argues that gastronomic tourism motivation has a cultural character: the desire to discover the destination and its heritage through gastronomy. Ramírez-Gutiérrez et al [ 40 ] confirm that the gastronomic environment has the same importance as the gastronomic product in gastronomic tourism. Bertan [ 42 ] suggests that gastronomic tourism analysis should also include visits to restaurants.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The gastronomic experience is highly subjective [38], for it is a major factor in tourists' decisions to visit a certain location as well as in their satisfaction with their overall tourism experience [39]. The study of tourists' gastronomic experiences contributes not only to the understanding of the way in which individual experience processes are constructed, but also to the construction of tourism awareness and the appropriateness of the consumption space from the tourists' perspective [40]. Hendijani (2016) [41] states that the gastronomic experience includes: heritage, service, gastronomic environment, diversity, availability, sensory, and ingredients.…”

Section: Rural and Gastronomic Tourismmentioning

confidence: 99%

Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective

Mian

Luo

2021

Foods

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The catering industry is one of the important industries that promote rural tourism development. Hence, rural restaurants have high research value. However, few studies have examined rural restaurants and their outdoor dining environments (ODE). In this study, from the perspective of consumers and using exploratory factor analysis, three ODE dimensions (quality and facilities, image and atmosphere, and landscape elements) were proposed that affect customers’ satisfaction with rural restaurants. Moreover, the differences between different customer groups in terms of the various dimensions were analyzed. The research results provide management recommendations and fundamental knowledge for rural restaurant managers and rural restaurant designers and articulate different consumer groups’ expectations with regard to rural restaurants.

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Tasting experiences of a destination’s local gastronomy on tourist communications

Cited by 24 publications

References 58 publications

Evolving research perspectives on food and gastronomic experiences in tourism

Evolving research perspectives on food and gastronomic experiences in tourism

Marketing of luxurious gastronomic experiences on social media: The visual storytelling of luxury hotels

Effects of Rural Restaurants’ Outdoor Dining Environment Dimensions on Customers’ Satisfaction: A Consumer Perspective

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