Indigenous food and destination marketing

Moginon, Debbie Ferdinand; See, Toh Poh; Saad, Mazni

doi:10.1201/b12752-70

Cited by 11 publications

(9 citation statements)

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“…This research supports that characteristics of local Malaysian food and environmental factors are the important factors contributing towards a tourist's purchase intention. Despite the consistency with Caber et al (2018), Brečić, Mesić, andCerjak, (2017), Choi and Zhao (2012), Moginon et al (2012), this research is very unique as the analysis of the survey provided empirical evidence about the effects of the local Malaysian food and its characteristics on tourists' purchase intention. Although the Malaysian local cuisine is often hot and spicy and very much influenced by surrounded Asian favours, the food was rated acceptable by tourists from different countries.…”

Section: Discussionmentioning

confidence: 51%

“…Previous researchers like Caber, Yilmaz, Kilicarslan, and Ozturk (2018), Brečić, Mesić, and Cerjak, (2017), Choi and Zhao (2014), and Moginon et al (2012) have linked the characteristics of local food to consumers' purchase intention. An investigation on the role of tour guides giving the information or assisting tourists with food decision and on local food consumption was conducted in Turkey.…”

Section: Characteristics Of Local Food and Purchase Intentionmentioning

confidence: 98%

“…The study of indigenous food by Moginon et al (2012) shows that tourists enjoy the experience of tasting local food as it serves as a unique attraction and introduction to the local food culture experience. Indigenous food refers to the traditional or regional cuisine.…”

Section: Characteristics Of Local Foodmentioning

confidence: 99%

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Re-Evaluating the International Tourists’ Experience of Local Malaysian Food: What made them come back for a second taste?

Saad

Rahman

Umadi

2018

E-BPJ

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Malaysia is popular among gastronomy tourists where many of international travellers visit the country—besides other reasons—to try a diverse range of food offered by the multi-ethnic food vendors. About 17% of 26.76 million tourist arrivals in 2016 spent on food. The focus of this study is to get an insight into the tourists’ experience and evaluate the elements of experience that would lead to their revisit to the local food vendors. The study of purchase intention, aimed as a measure of the potential return visit of international tourists to the country, could benefit the tourism industry and the country’s foreign exchange.Keywords: Environmental Factors; Gastronomy Tourism; Malaysian Local Food, Purchase IntentioneISSN: 2398-4287 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.https://doi.org/10.21834/e-bpj.v3i9.1427

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Section: Discussionmentioning

confidence: 51%

Section: Characteristics Of Local Food and Purchase Intentionmentioning

confidence: 98%

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Re-Evaluating the International Tourists’ Experience of Local Malaysian Food: What made them come back for a second taste?

Saad

Rahman

Umadi

2018

E-BPJ

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“…Finally, the use of Indigenous branding may be a potential value‐adding opportunity — particularly for native food products such as the Kakadu plum (see, e.g., Gorman et al., 2020) — including supply to the tourism industry (Craw, 2008; Moginon et al., 2012). However, this raises a number of complex issues around the use of Indigenous branding and how, and to whom, benefits should accrue (see Drahos and Frankel, 2012), as well as strategic issues around how to capitalize on such branding.…”

Section: The Work Of Assetizationmentioning

confidence: 99%

Financialization for Development? Asset Making on Indigenous Land in Remote Northern Australia

Langford¹,

Lawrence²,

Smith³

2021

Development and Change

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Indigenous Australian landowners are increasingly seeking to develop agricultural production on their lands to improve the welfare and economic opportunities of their communities. This can require substantial capital input and, in the absence of enough government funding, Indigenous groups are turning to private investors. Development literature has explored private sector-led and 'financialized' approaches to development at a macro level as something that is done to communities; however, less research has examined how remote communities themselves seek to develop their natural assets through partnerships with businesses and with global finance. This article examines the work being done to prepare land for external investment. It provides an example of emergent assetization processes being undertaken outside the financial sector, driven by social outcomes seemingly beyond the domain of shareholder value. Paradoxically, individuals engaged in these asset-making processes may oppose the withdrawal of direct funding for community development associated with a financialization of development, yet they are left with few options but to further these efforts by seeking private finance themselves -facilitating financialization for development. This interaction of structural effects and local agency complicates narratives of financialization as they are commonly presented and has important implications for Indigenous economic development in Northern Australia.

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“…Almerico (2014) postulated that people's food choices, either as individuals or as a group, may expose beliefs, interests, background knowledge, perceptions, and personalities in which the social and cultural environment greatly influences it. Presently, food tourism has emerged, emphasising the development of food within tourism product offerings, as food can be a draw to a destination (Moginon et al, 2012). Moreover, food production has also been based on traditional knowledge passed down from one generation to the next.…”

Section: Introductionmentioning

confidence: 99%

Family Traditional Bakery Business Sustainability: An Analysis on its Contributing Success Factors

Misran¹,

Sharif²,

Saad³

et al. 2021

IJARBSS

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The waves of civilization, industrialization, technological innovations, economic growth and increasing welfare of people have undoubtedly altered or changed the traditional food culture, including the traditional food products. Some might argue that the traditional foods products are slightly over ruined by the modern foods that seem to be more attractive and trendier. Whether this connotation holds true is not known. This paper attempted to identify the factors that affect the continuation of the family traditional food business. It mainly focused on Salahuddin Bakery located in Johor Baharu that offers their family traditional bakery production. Salahuddin Bakery has been operating for more than 80 years since 1937. The ethnographic technique through observation approach was undertaken for seven days. A narrative analysis approach was applied in reporting the findings. Results revealed that five main factors led the bakery to continuously sustain itself. Premise, products, equipment, material, customer and knowledge transfer were the factors identified. Although some alterations were made in line with the modernisation, it did not involve the recipes, which were part of their family culture practice that has remained up to the fourth generation. In this sense, preserving and transferring the family food and business knowledge is one of the essential factors in determining the successful sustainability of the traditional family food business.

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Indigenous food and destination marketing

Cited by 11 publications

References 0 publications

Re-Evaluating the International Tourists’ Experience of Local Malaysian Food: What made them come back for a second taste?

Re-Evaluating the International Tourists’ Experience of Local Malaysian Food: What made them come back for a second taste?

Financialization for Development? Asset Making on Indigenous Land in Remote Northern Australia

Family Traditional Bakery Business Sustainability: An Analysis on its Contributing Success Factors

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