The experiential pleasure of food: A savoring journey to food well-being

The role of luxury gastronomy in culinary tourism: An ethnographic study of Michelin‐Starred restaurants in France

“…Culinary tourism is also about creating social bonds and the quest for connections between individuals around shared values, social norms, and codes that shape experiences (Batat et al, 2019) where tourists are viewed as experiential actors seeking meanings through their pursuit for authenticity and uniqueness (Holbrook & Hirschman, 1982). By following cooking classes, discovering local farmers' markets, the culinary tourists become coactors of their own experiences and thus enhance the pleasure engendered by the lived experience through activities that surround food and which meet the requirements of sustainable tourism (Sims, 2009).…”

“…Thus, gastronomy aims to preserve humankind through the finest likely food. In line with the idea of gastronomy as the art of good food, Batat et al (2019) state that if food is a basic need, gastronomy is an endless experiential pursuit (Batat et al, 2019), a continuous search for highest quality, a hedonistic desire, a pleasure, a set of knowledge, and a culture. Therefore, gastronomy more largely incorporates the cultural heritage of a country (Staiff & Bushell, 2013) to a superior level than eating does.…”

“…First, our study revealed that the majority of restaurants were used as both separate attractions-since consumers are more eager to visit the destination because of the restaurant and the reputation of the Michelin-starred chef,-and as destination attractions since the Michelin-starred restaurants enhance the attractiveness of the destination by featuring the uniqueness of the food culture in which the cuisine of the chef is embedded. Our research, however, revealed multiple forms of Michelin-starred restaurants' activities that lead to destination promotion ranging from staging luxury gastronomic experiences that focus on food well-being(Batat et al, 2019) and emphasizing the positive social, environment, and economic impacts of Michelin-starred restaurants to the improvement of the destination branding through the gastronomization and the augmentation of the media capital of the destination. This showed that restaurants do not always have a negative impact on promoting sustainable and authentic destinations, which have been claimed in previous research (e.g.,Long, 2004).Our research confirmed the crucial role of Michelin-starred restaurants as responsible market actors, change-makers, and advocates of tourism activities in both rural and urban contexts.…”

On the Way to Food Well-Being. A Critical Analysis of the Food Well-Being Concept and the Possibilities of Its Empirical Verification

“…For many years, the impact of nutrition on human well-being, the relationship between manifested consumer attitudes and the well-being of the individual, or the role of food and nutrition in human life have been in the area of theoretical and empirical inquiry from representatives of various disciplines. Until recently, they focused primarily on hedonistic aspects of consumption (Singhal, 2017; Bartels & Onwezen, 2013; Galak, Kruger & Loewenstain, 2013), but now more and more interest in eudaimonia and eudaimonistic motivation in this context is observed (Lui & Fernando, 2018;Batat et al, 2019). Hence, the complexity and variety of functions that food fulfils in human life is a premise for modifying the perception of well-being and the need for an interdisciplinary approach to learning and understanding this important sphere of functioning of both societies and individuals.…”

A prática de dietas para emagrecimento pelo público feminino: um estudo à luz do bem-estar alimentar

“…Os consumidores são encorajados pelos pesquisadores, nutricionistas e pela mídia a resistirem aos alimentos tentadores, desviando a atenção dos estados corporais (por exemplo, fome, excitação, salivação) e informações sensoriais, para focar nos objetivos relacionados à saúde (Yang et al, 2012;Batat et al, 2018). Uma visão alternativa caracteriza o prazer alimentar como um caminho para o bem-estar (Batat et al, 2012;Block et al, 2011).…”