Food and Wine Festivals and Events Around the World

Hall, C. Michael; Sharples, Liz

doi:10.4324/9780080887951

Cited by 112 publications

(48 citation statements)

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“…In the same vein, Mitchell et al (2000) advocated a phenomenological perspective and segmented wine tourists on the basis of psychographic characteristics. Other authors tried to identify the groups proposed by Hall (1996) among wine festival visitors and winery visitors (e.g., Charters & AliKnight, 2002;Christou, 2003;Hall & Sharples, 2008;Houghton, 2008;Marzo-Navarro & Pedraja-Igglesias, 2010). In their widely cited study, Charters and Ali-Knight (2002) used interest in wine and wine knowledge in order to classify wine tourists.…”

Section: Literature Review Segmentation In Wine Tourismmentioning

confidence: 99%

Segmenting Wine Tourists on the Basis of Involvement with Wine

Nella¹,

Christou²

2014

Journal of Travel & Tourism Marketing

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ABSTRACT. As involvement with wine may vary significantly among wine consumers and wine tourists, segmentation based on product involvement seems to be a reasonable choice. A multinational sample of 517 winery visitors is divided into three groups of low, medium, and high involvement levels; similarities and differences are examined. Results confirm that it is meaningful to segment winery visitors on the basis of their involvement with wine, as important differences can be identified in terms of visitation motives and patterns, demographic characteristics, relationship with wine, previsit attitudes towards the winery, evaluation of the winery experience, post-visit attitudes, and future behavioral intentions. Management and marketing implications are discussed.

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Section: Literature Review Segmentation In Wine Tourismmentioning

confidence: 99%

Segmenting Wine Tourists on the Basis of Involvement with Wine

Nella¹,

Christou²

2014

Journal of Travel & Tourism Marketing

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“…Weaver, 2007, who suggests it may be merely a useful promotion tool and veneer for sustainability), the pursuit of alternative and 'slower' consumption visitor spaces is perhaps best illustrated by the emergence of food and drink festivals which are central to the marketing strategy for many destinations (Hall and Sharples, 2008;Cavicchi and Santini, 2014). Despite 'slow tourism' being a broad concept that covers everything from the slowing down of activity to the pursuit of well-being (Fullager, Markwell and Wilson, 2012), the literature on food festivals particularly encapsulates its central values -engendering a slower pace for tourists and a deeper form of cultural engagement (McKercher and Du Cros, 2003).…”

Section: Grassroots (Food) Festivals and The Rise Of Alternative Spacmentioning

confidence: 99%

From “clone towns” to “slow towns”: examining festival legacies

Duignan

Kirby

O’Brien

et al. 2018

JPMD

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“…Possibly the most conspicuous way in which food is used in city branding is destination marketing. This appears in the area of Food or Culinary Tourism (Hjalager and Richards, 2002;Hall et al, 2003;Boyne and Hall, 2004;Hall and Sharples, 2008;Horng and Tsai, 2010;Long, 2013). Culinary tourism has also been developed as a label, and the industry's first comprehensive culinary tourism certification programme for cities has been launched (www.…”

Section: How and Why Are Cities Using Food To Brand Themselves?mentioning

confidence: 99%

“…In part, they differ from other kinds of festivals because of the importance of food and the part that food plays in consumption and the economic system on a daily basis. Food festivals are not only a part of food marketing, promotion and retailing but are also related to the nature of contemporary agricultural systems, the maintenance of rural lifestyles and communities, the conservation of rural landscapes, and the consideration of food quality (Hall and Sharples, 2008).…”

Section: Sensory Branding Through Foodmentioning

confidence: 99%

“…Cities are also branded through food festivals, events and exhibitions (Hall and Sharples, 2008;Robinson and Clifford, 2012 Not only food itself, but also modes and ways of eating are used in branding attempts today. In the contemporary setting, we are also witnessing food-related activities with a single important purpose: to brand places.…”

Section: How and Why Are Cities Using Food To Brand Themselves?mentioning

confidence: 99%

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Food-branding places – A sensory perspective

Berg

Sevón

2014

Place Brand Public Dipl

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This article takes as its starting point the observation that food, meals and gastronomy are frequently used in the branding of places. The knowledge of how and why this takes place is, however, rather limited, and the aim of this article is thus to identify and describe the role of food, meals and gastronomy in the direct and indirect branding of places. The article contains three main sections, where the first is a clarification of key concepts and the methodology applied. The second part is an account of the ways in which food is used in branding places, based on the observations we have made as part of a multisite field study of large metropolitan cities. The third part of the article is a tentative and illustrated conceptual framework, based on the assumption that places can be seen as sensescapes. Food, meals and gastronomy contribute to the spatial configuration (sensory topography), time-space flow (orchestration) and iconography (sensory mapping) of these place-sensescapes. The conclusion of the article is that the character of a place does not only affect the experience of food and gastronomy in that place, but also that food and gastronomy is -directly and indirectly -affecting the character of the place and its brand-image.Place Branding and Public Diplomacy (2015) 0, 1-16.

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Food and Wine Festivals and Events Around the World

Cited by 112 publications

References 0 publications

Segmenting Wine Tourists on the Basis of Involvement with Wine

Segmenting Wine Tourists on the Basis of Involvement with Wine

From “clone towns” to “slow towns”: examining festival legacies

Food-branding places – A sensory perspective

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