Food, Culture and Tourism: A Gastronomy Trilogy Enhancing Destination Marketing, case study of Odisha, India

Mohanty, Patita Paban; Rout, Himanshu Bhusan; Sadual, Sapan Kumar

doi:10.32535/ijthap.v3i1.721

Cited by 18 publications

(15 citation statements)

References 5 publications

(7 reference statements)

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“…This process brings out the tourist’s role of co-creator of experiences. Tourists develop their perceptions in the narrative interactions in social media (Czernek-Marszałek, 2020), realize real experiences by interacting with the local community and, finally, contribute to the territory brand by sharing the story of their experiences on the same social platforms that started the process (Mohanty et al , 2020), contributing to the emergence of a brand based less on symbolic traits and more on narrative ones, as if to create a parish map from the stories by the participants of the community and those who have been part of it for a limited period (Fournier and Avery, 2011).…”

Section: Linking “Self” and Place Through Technologymentioning

confidence: 99%

Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples

Vrontis

Basile

Tani

et al. 2020

JPMD

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Purpose This paper aims to identify and elucidate the culinary territorial (regional) characteristics that may support the development of stakeholder relations with and perceptions of a territorial system. It further focuses on these support interactions between destination managers and stakeholders and how online technology can transform them into a word-of-mouth source. Design/methodology/approach The authors present a theoretical framework, stemming from a case study of a tour operator and its technological (social media, etc.) dynamics on the relational aspects between destination management and stakeholders. Through a combination of qualitative tools and secondary data analysis, this paper analyzes the interrelationships of authenticity and place-as-brand concept, considered as the set of human characteristics associated with a brand in a “living like” travel experience. Findings Culinary tourism is seen as a relevant and significant factor in facilitating interaction between the destination community and its stakeholders, and a meaningful element, which when technologically communicated and enhanced, strengthens both the perception and the brand image of a destination. Practical implications Such new technology-enhanced insights into tourists’ experience could be exploited to plan and implement destination management and development strategies in a way that would be expected, accepted and welcomed by stakeholders, including tourists themselves. In this context, this paper presents and prescribes the role of culinary characteristics and stakeholder relationship management to develop new culinary business models and different destination community approaches toward practical implementation at both the individual (business) and the collective (authorities) levels. Originality/value The proposed framework fills the gap in the role of culinary tourism resources particularly in those areas where food has no viable certification even if it essentially constitutes a manifestation of traditions.

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Section: Linking “Self” and Place Through Technologymentioning

confidence: 99%

Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples

Vrontis

Basile

Tani

et al. 2020

JPMD

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“…Regarding the conservation of culture, some authors highlight the revival of traditional recipes and ancestral customs through traditional gastronomy [ 20 , 21 ]. Consequently, regional cuisine is becoming a more important focus of research in the field of tourism studies [ 22 ]. Regarding the management of the restaurant itself, the food, the service and the atmosphere are three basic factors to study in order to guide the proper management of a restaurant [ 23 – 25 ].…”

Section: Introductionmentioning

confidence: 99%

The role of traditional restaurants in tourist destination loyalty

Rojas

Huete-Alcocer

2021

PLoS ONE

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The aim of this study is to examine the effect that visitor satisfaction with traditional restaurants has on perceptions of the local gastronomy, the overall image of a city and loyalty to that destination. Fieldwork has been carried out in Córdoba, a city in southern Spain famous for being a UNESCO World Heritage city and for its traditional gastronomy. The methodology used is based on structural equation modeling (PLS-SEM). This paper makes a novel contribution in that no previous studies to date have explored satisfaction with traditional restaurants, with respect to the food, the service and the atmosphere. To achieve the proposed objective, a structured questionnaire has been used to find out the opinions of diners in renowned restaurants that base their cuisine on traditional dishes made with quality local ingredients. The results obtained confirm that a satisfactory experience with the food of a traditional restaurant has a positive effect on the image of the destination and the gastronomy of the place, as well as on visitors’ intentions to recommend and repeat the visit to said destination. Based on the analysis carried out, effective strategies are suggested to help manage these types of restaurants. The study provides theoretical and practical implications from a gastronomic perspective, which can enable tourism managers to employ new strategies to retain tourists visiting a city, based on increasing their post-experience satisfaction with restaurants featuring local cuisine.

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“…Other research analyses food according to the territory in countries such as Portugal [ 58 ], Japan [ 59 , 60 ], China [ 61 ], India [ 62 , 63 ], Croatia [ 64 ], Greece [ 65 , 66 ], France [ 67 , 68 , 69 ], Hungary [ 70 ], and Poland [ 71 ]; or depending on a specific food such as oil [ 72 ], wine [ 73 ], cheese [ 74 ], tuna fish [ 75 ], cod [ 76 ], and cider [ 77 ]; or depending on the gastronomic routes [ 78 , 79 ]. Other studies analyse gastronomic destinations based on the dishes prepared according to traditional recipes, such as pizza [ 80 , 81 ], salmorejo and rabo de toro (oxtail) [ 82 ], plato minero (miner’s dish) [ 83 ], and noodles [ 84 ], or depending on the life cycle of the gastronomic product.…”

Section: Literature Reviewmentioning

confidence: 99%

Ham Tourism in Andalusia: An Untapped Opportunity in the Rural Environment

Torre

Ollero

Millán

2022

Foods

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Iberian ham is a food product of great quality endorsed by Protected Denominations of Origin, which is beginning to be marketed as a tourist product, and visits to pastures, ham dryers, etc., are becoming tourist attractions in the rural areas of Andalusia. In this research, a factor analysis with VARIMAX rotation is carried out to determine the factors that influence the development of ham tourism. Five components are determined, of which the supply factor is one of the most important. Pull factors are highlighted as the local gastronomy and heritage, among others, and push factors include visiting dryers, pastures, and ham museums. Based on these results and the descriptive analysis of the profile of the ham tourist, it is found that the ham tourist is very satisfied with the visit made, and that the tourist would repeat the experience. However, it is observed that it is necessary to create routes combined with other better known gastronomic products, such as wine, and carry out marketing campaigns to publicize this tourist product in the national and international market, because at present it is local tourists who perform this type of tourism.

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Food, Culture and Tourism: A Gastronomy Trilogy Enhancing Destination Marketing, case study of Odisha, India

Cited by 18 publications

References 5 publications

Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples

Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples

The role of traditional restaurants in tourist destination loyalty

Ham Tourism in Andalusia: An Untapped Opportunity in the Rural Environment

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