Beyond the journey: the lasting impact of culinary tourism activities

Stone, Matthew J.; Migacz, Steven; Wolf, Erik

doi:10.1080/13683500.2018.1427705

Cited by 100 publications

(105 citation statements)

References 13 publications

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“…Another author who analyzes the close relationship between the culinary experience and the level of satisfaction obtained is Babolian Hendijani [54], who considers the ingredients and products used in the preparation of the dishes (fresh and of quality) as the cultural and gastronomic heritage of the place, and at the same time as a catalyst. Stone et al [55] conclude that positive culinary experiences on a trip often result in positive memories.…”

Section: Gastronomy and Satisfactionmentioning

confidence: 99%

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

et al. 2019

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Tourist destinations increasingly sustain their consolidation, promotion, and development from gastronomy. This research aims to contribute to the scientific literature analyzing the relationship between tourism and gastronomy for the specific case of the Costa del Sol (Spain) from tourists’ experiences of different nationalities who have visited the area. The methodology has been based on questionnaires applied to foreign travellers, after the gastronomic tasting of lunch or dinner in typical beach restaurants, called “chiringuitos”. Results show the existence of different segments of tourists based on their attitude towards local cuisine. Three groups have been identified, with different gastronomic predispositions and knowledge, and it is concluded that there are different levels of satisfaction and motivations in tourists, as they are identified in one segment or the other.

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Section: Gastronomy and Satisfactionmentioning

confidence: 99%

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

et al. 2019

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“…As such, food not only contributes economically to tourism destinations, with restaurants comprising important components of tourist attractions (Sparks et al, 2001;Wilkinson, 2016), but can also be the primary motivation to travel, for example, culinary tourism (Getz et al, 2014). According to Stone et al (2019), dining impacts trip satisfaction, intention to return and the likelihood to recommend a destination. Although researchers are increasingly recognizing the important role that food plays in tourism (Lin et al, 2011;Stone et al, 2019), there is relatively scant research focusing on travelers' restaurant experiences.…”

Section: Introductionmentioning

confidence: 99%

Which factors influence locals’ and visitors’ overall restaurant evaluations?

Pezenka

Weismayer

2020

IJCHM

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Purpose Few studies to date have explored factors contributing to the dining experience from a visitor’s perspective. The purpose of this study is to investigate whether different restaurant attributes are critical in evaluating the restaurant experience in online reviews for visitors (non-local) and local guests. Design/methodology/approach In all, 100,831 online restaurant reviews retrieved from TripAdvisor are analyzed by using domain-specific aspect-based sentiment detection. The influence of different restaurant features on the overall evaluation of visitors and locals is determined and the most critical factors are identified by the frequency of their online discussion. Findings There are significant differences between locals and visitors regarding the impact of busyness, payment options, atmosphere and location on the overall star rating. Furthermore, the valence of the factors drinks, facilities, food, busyness and menu found in the reviews also differs significantly between the two types of guests. Practical implications The findings of this study help restaurant managers to better understand the different customer needs. Based on the results, they can better decide which restaurant aspects should receive the most attention to ensure that customers are satisfied. Originality/value Research on online reviews has largely neglected the role of different visitation motives. This study assumes that the reviews of local and non-local restaurant visitors are based on different factors and separates them to gain a more fine-grained and realistic picture of the relevant factors for each particular group.

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“…In this way, small producers can enter new markets and find new clients. The culinary experience can then be considered an opportunity for farmers to promote their products to new potential markets and achieve regular clients who are likely to keep purchasing from their place of origin (Stone et al 2018). Thus, food-based tourism is the factor linking agriculture and tourism and is an enhancer of the profitability and the economic sustainability of both sectors (see Figure 2).…”

Section: Tourism Gastronomy and Agriculturementioning

confidence: 99%

Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism

2020

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The relationships between tourism and agriculture have traditionally been studied due to the positive impacts they can potentially have on the development of rural economies. This research puts forward a new interpretation of the cooperation between these two sectors, involving culinary tourism as a key factor. An empirical study was carried out and 720 tourists were interviewed while visiting the city of Cáceres, Extremadura, in south-western Spain. Results show that (i) food and traditional gastronomy are the main motivators of modern tourists, (ii) their income level is above average, (iii) tourists who travel with a culinary motivation are more likely to consume, in their daily diet, traditional products from the visited destination, generating positive impacts to the destination over the long term. The paper reaches significant conclusions on the management and marketing of destinations and the development of traditional rural economies.

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Beyond the journey: the lasting impact of culinary tourism activities

Cited by 100 publications

References 13 publications

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

Which factors influence locals’ and visitors’ overall restaurant evaluations?

Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism

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