Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences

Antón, Carmen; Camarero, Carmen; Laguna, Marta; Buhalis, Dimitrios

doi:10.1080/19368623.2019.1564106

Cited by 117 publications

(99 citation statements)

References 66 publications

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“…Local food is a symbol of a place and culture. In fact, local food and cuisine have been indispensable factors of the tourist experience and are often considered the best things to enjoy in tourism destinations [4]. Tourists' food experiences are different to their daily experiences when they quest for food authenticity.…”

Section: Discussionmentioning

confidence: 99%

“…1. Food Authenticity (1= completely disagree, 2 = disagree; 3 =neutral; 4 = agree; 5 = completely agree) (2) age: 1 <21 2 21-35 3 36-50 4 51-65 5 >65 (3) education 1 <junior high school 2 high school 3 college 4 >master (4) personal monthly income (CNY) 1…”

Section: Funding: This Research Was Funded By the Macau Foundationmentioning

confidence: 99%

“…Local food has been found to be a key component of the tourism experience and a very important part of the tourism system. It not only stimulates agricultural activity, creates job opportunities, and encourages entrepreneurship, it also enhances destination attractiveness, reinforces destination brand identity, and builds community pride pertaining to food and related culture [3][4][5][6]. Nearly one-third of tourist's total expenditure is about food, which constitutes a considerable proportion of a destination's tourism revenue [7].…”

Section: Introductionmentioning

confidence: 99%

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Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

2019

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The sustainability of rural development, both economic and environmental, has been increasingly linking to local food, which plays an indispensable role by preserving traditional culture, attracting tourists, and supporting the regional economy. However, the authenticity and quality of local food have not been fully convinced as competitive advantages by most practitioners. Little is known about how authenticity affects quality attributes, tourist satisfaction, and tourist loyalty. Thus, this study examines the role of authenticity in the quality–satisfaction–loyalty framework. The field research was performed in Shunde County, Guangdong Province, China. The results challenge the traditional view of quality attributes by highlighting that authenticity is a key antecedent to the quality–satisfaction–loyalty framework of food tourism. In contrast, the relationships among quality attributes, tourist satisfaction, and tourist loyalty are contingent on the extent to which food tourists perceive the authenticity of rural local food.

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Section: Discussionmentioning

confidence: 99%

Section: Funding: This Research Was Funded By the Macau Foundationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

2019

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“…The sustainability of rural areas, both socio-economic and environmental, has been more and more connected with the local products [36][37][38]. It has also become an important part of the tourist system [38], stimulating agricultural activity, creating job opportunities, encouraging entrepreneurship, reinforcing brand identity, and building cultural identity connected with food and related culture [39][40][41][42]. Indeed, consumption has become a tool to express a status, a state of mind, and personality [43].…”

Section: Local Food and Sustainabilitymentioning

confidence: 99%

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

2020

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Extra virgin olive oil sustainability shows that it is strictly connected to local production and certifications. However, consumers’ behaviour toward a local product is tied with the information exchange between producers and consumers. The aim of the research is to analyse, using a logistic regression model, if the attitudes, habits, and behaviours of the consumers influence their opinion on the sustainability of local extra virgin olive oil, relative to the three dimensions of sustainability (environmental, socio-cultural, and economic). This study tries to combine studies about agri-food sustainability and consumers’ behaviour about local consumption, in an attempt to evaluate their attitude towards an agroecology food regime. Indeed, this information can be useful in order to plan adequate and specific interventions to improve the sustainability of the extra virgin olive oil production. The results indicate that the opinion about the sustainability of local extra virgin olive oil is linked to the information exchange between producers and consumers. This confirms that local alternative trade channels require numerous interventions in order to simplify and improve such exchange, both from a managerial and political point of view. Moreover, it can be useful to develop the information and communication technologies, in order to ensure the reliability, the transparency, and the security of the information exchange. This can also be useful to prevent frauds that are very common for this product.

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“…The memorable experience perception of travellers may affect the revisit and positive word of mouth intention of them (Chen & Tsai, 2007;Ali, Ryu, & Hussain, 2016). Therefore, a memorable restaurant experience may be accepted as motivation to try the experience again (Antón, Camarero, Laguna & Buhalis, 2019).…”

Section: Memorable Experiencementioning

confidence: 99%

Understanding the Robotic Restaurant Experience: A Multiple Case Study

Seyitoğlu¹,

Иванов²

2020

Preprint

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The purpose of this study is to investigate the robotic restaurant experience of travellers around the world and understand the components of robotic restaurant experience. Following this aim, travellers who had experienced a robotic restaurant were purposefully selected as a sample group for the study. Since the robotic restaurants are limited around the world, multiple case study method has been chosen to gather richer data. A user-generated content technique which is a form of qualitative case study method has been benefited. The data of this study were gathered between 18-29 November 2019 from travellers’ reviews (n=587) describing experiences they had between February 2013-November 2019. The results reveal a model of components of robotic restaurant experience that include seven main themes: attraction for kids, robotic system, service quality, memorable experience, ambience related attributes, food related attributes (economic value and gastronomic aspects), and deficiencies (in robotic system, in service quality, in ambience related attributes and in food related attributes). This paper is first to investigate the robotic restaurant experience of travellers around the world. Moreover, it contributes to the research on restaurant experience and offers a model of components of the robotic restaurant experience.

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Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences

Cited by 117 publications

References 66 publications

Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective

Understanding the Robotic Restaurant Experience: A Multiple Case Study

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