Authenticity and festival foodservice experiences

Robinson, Robinson; Clifford, Cate

doi:10.1016/j.annals.2011.06.007

Cited by 228 publications

(170 citation statements)

References 72 publications

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“…Annals of Tourism Research has published a good number of articles on this subject (Cohen, 1988;Robinson & Clifford, 2012;Steiner & Reisinger, 2006;Wang, 1999;Wang, Y., 2007, amongst In addition, this study integrates the dominant sociocultural perspective into the domain of marketing and tourist behavior research, and thereby offers empirical insights into the 31 discussion. Prior studies on authenticity largely focused on its sociocultural value, emphasizing that the conservation of cultural authenticity is critical to the appeal of a destination.…”

Section: Implications and Limitationsmentioning

confidence: 99%

Commodification and perceived authenticity in commercial homes

Xiao

Zhou

2018

Annals of Tourism Research

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Commercial homes represent the commodification of a rural home that affects its authenticity. This study uses a quantitative approach to examine the interaction of commodification and perceived authenticity of commercial homes in rural areas. Both commodification and perceived authenticity are treated as multi-dimensional and measurable constructs. Three sets of hypotheses regarding their relationships are tested with a hierarchical dataset comprising 188 commercial home owners and 873 tourists in northern Zhejiang Province, China. Findings from hierarchical linear modeling indicate that commodification of place and labor negatively affects cognitive authenticity, and commodification of hosts' goals negatively affects relational authenticity. In contrast, no significant effects are found on constructive authenticity. A conclusive model is then proposed, and research implications and limitations are discussed.

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Section: Implications and Limitationsmentioning

confidence: 99%

Commodification and perceived authenticity in commercial homes

Xiao

Zhou

2018

Annals of Tourism Research

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“…Thus, in the case of a food and wine event, the organising entity, represented by a food and wine trail, a wine association, or a designation of origin, not only has a vested interest in showcasing the best products of the region, but also in providing a memorable experience. As some studies suggest (e.g., Cole & Chancellor, 2009;Robinson & Clifford, 2012;Tanford, Montgomery, & Hertzman, 2012), the provision of valued tangible as well as intangible elements could generate attendance, repeat visits, more sales, or overall enhanced destination image. Moreover, such provision heavily depends on the synergies among stakeholders, or between the participating businesses and the 'central organisation' Hede (2008).…”

Section: St In the Context Of Eventsmentioning

confidence: 99%

Stakeholders, collaboration, food, and wine: The case of Jumilla's Gastronomic Days

Alonso

2016

Journal of Convention & Event Tourism

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An emerging literature on gastronomic events highlights the growing interest among academics, event organisers and development agencies in identifying potential or actual outcomes from gastronomic events. Partly in response to such interest, this study seeks to contribute to the literature on events management, studying the contribution of various stakeholders involved in the 'Gastronomic Days' of Jumilla, Spain. Semi-structured, face-toface, in-depth interviews were conducted with the managers and owners of four participating businesses to the event. The data collection was complemented through on-site visits, observations, and interviews with eight other local businesses. The findings underline the significance of collaboration among these participants to grow and sustain the event, as well as voluntary efforts by event 'stakeholders.' Importantly, a common objective was identified in the form of enhancing the image of the local products, and overall that of the region, to 'convert' residents, and also outside consumers and tourists to Jumilla's products. These findings have significant implications for Jumilla's community. In particular, the importance and efforts of a region's food stakeholders in contributing to adding value and improving the local food culture emerge as useful aspects, with potential benefits for local food growers, hospitality and tourism sectors, and residents.

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“…Authenticity has been well examined in the food and foodie-oriented tourism literature (Beer, 2008;Johnston & Baumann, 2009;Molz, 2007;Robinson & Clifford, 2012;Sims, 2009). Johnston and Baumann (2009) found that authenticity is manifested in how the food is produced (food manufactured at a factory farm is 'inauthentic'), and how the food connects the eater with the grower, heritage, and/or tradition.…”

Section: Culinary Food Tourism the Local Food Movement And Sustainamentioning

confidence: 99%

Exploring Foodie Segmentation

Kline¹

2015

Journal of Tourism Insights

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Authenticity and festival foodservice experiences

Cited by 228 publications

References 72 publications

Commodification and perceived authenticity in commercial homes

Commodification and perceived authenticity in commercial homes

Stakeholders, collaboration, food, and wine: The case of Jumilla's Gastronomic Days

Exploring Foodie Segmentation

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