Introduction

Bellini, Nicola; Clergeau, Cécile; Etcheverria, Olivier

doi:10.4324/9781315188713-1

Cited by 4 publications

(9 citation statements)

References 1 publication

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“…The recurrent descriptors of the Place of origin, Quality and Hosting city categories across the four stores (New York City, Rome, Munich and Istanbul) identified the standardisation elements of Eataly's international gastronomy retailing. This interpretative criterion mirrors the forms of gastronomic de-differentiation (Hjalager and Richards, 2002) and codification of product and service standards (Bellini et al. , 2018) discussed in the literature.…”

Section: Discussionmentioning

confidence: 65%

“…Gastronomy has been extensively investigated in diverse theoretical domains as a complex and multidisciplinary research field, one that does not wholly overlap with food research (Bellini et al. , 2018; Kivela and Crotts, 2006; Lyu et al.…”

Section: Theoretical Frameworkmentioning

confidence: 99%

“…The literature has interpreted gastronomy as “the system of discourses and imaginaries constructed upon agricultural food products and their culinary transformations, upon the relations to the table, and upon the cultures of the food put into the mouth” (Bellini et al. , 2018, p. 1).…”

Section: Theoretical Frameworkmentioning

confidence: 99%

“…Quality gastronomy is identified with authenticity concerning product provenance and local heritage, driven by local skills, know-how, productivity and raw materials which characterise a territory (Pike, 2015). On the other hand, quality links with the notion of product and service standardisation, concerning “codifiable and measurable” features and certifiable standards (Bellini et al. , 2018, p. 3).…”

Section: Theoretical Frameworkmentioning

confidence: 99%

“…international gastronomy, has remained largely unexplored. In this field of enquiry, the relationship between local identities and internationalisation is particularly salient (Bellini et al. , 2018).…”

Section: Introductionmentioning

confidence: 99%

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Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

Pasquinelli

Trunfio

Rossi

2021

BFJ

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PurposeThis study aims to frame the authenticity–standardisation relationship in international gastronomy retailing and explores how and to what extent the food place of origin and the urban context in which the gastronomy stores are located shape customers' in-store experience.Design/methodology/approachThis paper analyses the case of Eataly, which combines specialty grocery stores and restaurants disseminating the Italian eating style, quality food and regional traditions internationally. Facebook reviews (1,018) of four Eataly stores – New York City, Rome, Munich and Istanbul were analysed, adopting a web content mining approach.FindingsPlace of origin, quality and hosting city categories frame the gastronomic in-store experience. Standardisation elements (shared across the four analysed stores) and authenticity elements (specific to a single store) are identified towards defining three archetypical authenticity–standardisation relationships, namely originated authenticity, standardised authenticity and localised authenticity.Originality/valueThis study proposes original modelling that disentangles the authenticity–standardisation paradox in international gastronomy retailing. It provides evidence of the intertwining of the place of origin and the city brand in customers' in-store experience.

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Section: Discussionmentioning

confidence: 65%

Section: Theoretical Frameworkmentioning

confidence: 99%

Section: Theoretical Frameworkmentioning

confidence: 99%

Section: Theoretical Frameworkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

Pasquinelli

Trunfio

Rossi

2021

BFJ

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Green Restaurants as a Tool to Develop Eco-gastronomy Tourism in the Egyptian Destination

Elsehely,

Elsayed

2024

International Journal of Tourism, Archaeology and Hospitality

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Eco-gastronomy is concerned with preparing and presenting food stuffs produced by traditional techniques. It seriously takes into account human health and environmental protection. Eco-gastronomy depends on sustainability of agricultural applications using natural production methods and traditional feeding habits. Eco-gastronomy tourism attracts visitors to participate in the cultural reality of the destination through the local food and products and all services and activities related to them. Green restaurants have emerged due to the need to cater to customers who desire healthy and sustainable food. These customers are fully aware that adopting certain lifestyle habits reduces environmental impact. The study focuses on the role of green restaurants in developing eco-gastronomy tourism in Egyptian destination. Three hundred survey forms have been distributed to a random sample of participants, and the analysis of two hundred-sixty seven valid forms has been relied upon in order to accomplish the objective of the study. The results have confirmed that a remarkable experience, with green restaurants, has a positive effect on the development of eco-gastronomy of the destination, as well as on tourists' intentions to recommend and repeat their visit to destination. Therefore, effective strategies have been suggested to develop these types of restaurants.

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Creating a Tourism Destination through Local Heritage: The Stakeholders’ Priorities in the Canavese Area (Northwest Italy)

Beltramo

Peira

Bonadonna

2021

Land

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A specific region, characterized by a significant natural and cultural heritage, is not necessarily a tourist destination. However, it can become so if there is active participation of local stakeholders oriented towards local development. In this context, this study focuses on a specific area, the Canavese (northwest Italy), which needs to find new regional development alternatives to the industrial sector. In particular, the research focused on the level of integration of local stakeholders and on their ability to identify common guidelines for tourist enhancement of the region. From an operational point of view, a survey of public and private stakeholders was carried out through a mixed-method approach divided into three stages: a questionnaire developed by a group of experts and individual interviews carried out by the Delphi method, presentation of the results, and identification of local priorities by the nominal group technique. Findings show the opportunity to act on specific elements to enhance local tourism offerings: outdoor nature and landscape, culture, and food and wine. Moreover, the stakeholders underlined the need for coordination among the parties involved to strengthen the local system. This activity should be supported by a single third party capable of managing the various phases of local development.

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Introduction

Cited by 4 publications

References 1 publication

Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin

Green Restaurants as a Tool to Develop Eco-gastronomy Tourism in the Egyptian Destination

Creating a Tourism Destination through Local Heritage: The Stakeholders’ Priorities in the Canavese Area (Northwest Italy)

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