What is food tourism?

Ellis, Ashleigh; Park, Eerang; Kim, Sang Kyun; Yeoman, Ian

doi:10.1016/j.tourman.2018.03.025

Cited by 417 publications

(353 citation statements)

References 95 publications

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“…Local food enhances the image of a tourism destination (Chang & Mak, ) and can become a symbolic representation of the country or city where it is produced (Ellis, Park, Kim, & Yeoman, ). Indeed, local food plays an important role as a country's cultural ambassador because of the ways in which it penetrates foreign cultures and bridges cultural barriers (Mak, Lumbers & Eves, ; Choe & Kim, ).…”

Section: Introductionmentioning

confidence: 99%

“…Tourists traveling overseas often participate in various activities. One of these activities is tasting local food, which has become a significant factor in determining satisfaction with tourism experience and future intentions (Choe & Kim, ; Ellis et al, ). Local food has a diverse value, including local, ethnic, and national traditions, as well as history, customs, culture, and eating habits beyond gastronomic or dietary values (Choe & Kim, ; Tsai, ).…”

Section: Introductionmentioning

confidence: 99%

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Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Correia

Kim

Kozak

2019

Journal of Tourism Research

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Local food is a motivation that drives international tourists to visit a certain destination and to enrich their experiential quality. Although considerable effort has been exerted in investigating the relationship between the importance of local food and satisfaction and future intentions, no study has explored gastronomical experience by using fuzzy set analysis. The present study aims to explore the influence of local food attributes on customer satisfaction and intentions to recommend through a fuzzy set analysis. This study uses empirical data from 1,376 international tourists visiting Hong Kong. Findings suggest that the attributes of local food and their influence on the intentions to recommend vary in accordance with the type of restaurants operating in Hong Kong. The results of this study shed practical implications, such as the development of different symbolic meanings of gastronomy and service for international diners at different restaurants. K E Y W O R D Sexperiential traits, future intention, gastronomy tourism, local food, tourist experience

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Correia

Kim

Kozak

2019

Journal of Tourism Research

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“…Ashleigh Ellis, Eerang Park , Sangkyun Kim and IanYeoman (2018) [1] believed food tourism or food and tourism has emerged as a major theme for recent tourism research. Senagel et al (2015) [2] believed that cuisine has become a main reason to travel for some tourists.…”

Section: A Research Findings Outside Chinamentioning

confidence: 99%

“…Many scholars find some important influencial factors on cuisine tourism. Ashleigh Ellis, Eerang Park , Sangkyun Kim and IanYeoman (2018) [1] believed that food tourism is dominated by five themes: motivation, culture, authenticity, management and marketing, and destination orientation. Pornpisanu, Promsivapallop, Prathana, Kannaovakun (2019) [5] revealed five destination food image factors comprising restaurant service, food taste, health and hygiene, variety and eating manners, and unique cultural experience.…”

Section: A Research Findings Outside Chinamentioning

confidence: 99%

Yangzhou Cuisine Tourism Resource Development: Situation and Recommendations for Improvement

Zhang¹

2019

IJSSH

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Chinese culinary arts have a long history, and upon generations of refinement, have ingrained themselves as part of Chinese culture. Yangzhou is among the most renowned tourist cities in China. With over 2,500 years of history and abundant tourism resources, it attracts a large number of tourists every year. Yangzhou cuisine, thanks to its variety, elaborate preparation, and well-established history, has become an important component of the local tourism resources. This paper is prepared based on a market research conducted and field survey method for the Yangzhou cuisine tourism resources. It identifies certain issues that are adversely affecting the tourism industry. They include lack of creative ideas and initiatives in brand creation and promotion, limited marketing tools, and low-quality services among practitioners in the industry. Recommendations are then made to better capitalize on Yangzhou cuisine as a tourism resource, including focusing more on product design, transforming marketing strategies, fostering stronger brand awareness, and improving service quality.

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“…Food tourism has been reported as having been born with the aim of understanding a specific foodstuff, fruit of a specific territory, so as to approach the aspects related to the cultural nature and knowledge of the territory of origin [44][45][46][47]. Therefore, the links amongst foodstuff, landscape, culture and climate, can influence the tourist's choice [48][49][50][51][52][53][54]. Food and wine are strategic factors in defining the brand and image of destinations.…”

Section: Introductionmentioning

confidence: 99%

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

et al. 2018

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Abstract:The foodservice sector plays an important economical role in the "Langa del Barolo", in Northwest Italy. It is now on the UNESCO (the United Nations Educational, Scientific and Cultural Organization) World Heritage List and is in first place in Italy in the Vineyard Landscape field, along with the Roero and Monferrato territories. The tourists who visit this area are constantly increasing and its inscription in UNESCO World Heritage List seems to have increased its international appeal even more. This study aimed at obtaining feedback from the "Langa del Barolo" restaurateurs as to their perception of the communication and promotion tools implemented to enhance the territory. A semi-structured interview, that adopted a questionnaire based on the PAPI technique, was used to survey all the 78 restaurateurs in this area. This technique was chosen to stimulate the individual propensity of the restaurant owner to share information freely. It was observed that the UNESCO status provides new stimuli for the restaurateurs when carrying out their activities, increases tourist's interest in the "Langa del Barolo" and disseminates the local brands at an international level. Other tools, such as TripAdvisor, word-of-mouth, Slow Food and gastronomic guides, were also presented and discussed with the participants. The feedback and results demonstrate that having a UNESCO status improves and enhances the territory, making it an extremely useful promotion tool.

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What is food tourism?

Cited by 417 publications

References 95 publications

Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Yangzhou Cuisine Tourism Resource Development: Situation and Recommendations for Improvement

Foodservice in a UNESCO Site: The Restaurateurs’ Perception on Communication and Promotion Tools

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