A trip down memory lane to travellers’ food experiences

Abstract

PurposeResearch on food tourism has a significant impact on destination attractiveness. However, components interfacing food experiences and memory are under-researched topics in food tourism literature. Therefore, this study aims to present a framework based on the components of rememberable food experiences while travelling through the lens of the diffusion of sensory stimulation.Design/methodology/approachThis study adopted a qualitative application of “Memory-Work”, a social constructionist archetype suggested for food tourism-related research. A survey was conducted, and the respondents were asked an open-ended question.FindingsThe analysis found the components instigating these food experiences: Peculiar food and drink experience, setting/geographical location, companions and social interactions, celebrating occasions and touristic components (e.g. serendipitous travel experience and food nostalgic memory). Predominantly, rememberable food tourism experiences are more explicit than memorable tourism experiences.Research limitations/implicationsThe components mentioned in this framework illustrate that various food-related experiences should be involved in destination marketing. Service providers could use these components to create unique destination stories.Originality/valueThis study is the first to present a newly developed framework for food tourism service providers that incorporates sensory impressions with food memories to explore the connection between food memories associated with a destination.

The importance of food and beverages in wellness experiences: a cross-continental analysis of tourists' perceptions

“…Our findings confirm the importance of the sensorial stimuli of F&Bs in the co-creation processes of the touristic experience (Afaq et al. , 2022).…”

“…Our findings confirm the importance of the sensorial stimuli of F&Bs in the co-creation processes of the touristic experience (Afaq et al, 2022). In fact, in tourists' comments, the codes "food", "restaurant", "breakfast", "dinner", "lunch" and "buffet", are among the most frequently recurring, appearing together as key components of the structural elements of the resort and destination spa.…”

“…In the theoretical framework of tourism experience design (TED), starting from the distinction between “peak experiences and supporting experiences” (Quan and Wang, 2004), Tussyadiah (2014) suggests that the tourism offer can create an immersive and coherent experiential platform only if it is able to map the real relationships between the sensory stimuli and their perceptions. This assessment is also relevant to the definition of memorability (Afaq et al. , 2022; Sthapit et al.…”

“…In the theoretical framework of tourism experience design (TED), starting from the distinction between "peak experiences and supporting experiences" (Quan and Wang, 2004), Tussyadiah (2014) suggests that the tourism offer can create an immersive and coherent experiential platform only if it is able to map the real relationships between the sensory stimuli and their perceptions. This assessment is also relevant to the definition of memorability (Afaq et al, 2022;Sthapit et al, 2019;Han et al, 2018) and the transformative capacity of the experiences themselves (Neuhofer et al, 2021). Ultimately, the experiential analysis perspective emphasizes that the definition of the value proposition can only be developed through the analysis of tourists' perceptions.…”

Social CRM: linking the dots of customer service and customer loyalty during COVID-19 in the hotel industry

“…Nonetheless, effective CE can cultivate TR in the hotel's services even during crises encouraging their purchase and repurchase intentions (Afaq et al , 2022). Loyalty brings in brand evangelists who get emotionally connected with brands, are not price-sensitive and can even pay more because of the TR and relationship developed from previous interactions.…”