The “art” of creative food experiences: A dimension-based typology

Viljoen, Armand; Kruger, Martinette

doi:10.1016/j.ijgfs.2020.100239

Cited by 9 publications

(10 citation statements)

References 35 publications

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“…This study presents a bibliometric analysis following the method proposed by Cobo et al (2011) with the evolution of publications relative to creative tourism that has been linked to experience, perceptions or identity, among other concepts. This analysis confirms the existence of a research gap to connect creative tourism with food, which was the main focus of our research, as only three studies have addressed this topic (Lee et al , 2016; Viljoen and Kruger, 2020).…”

Section: Discussionsupporting

confidence: 84%

“…The in-depth revision of these articles shows some empirical research on cultural tourism, heritage tourism or archaeological tourism. However, only three studies (Lee et al , 2016; Viljoen and Kruger, 2020) have analyzed food tourism from a creative perspective.…”

Section: Literature Review and Research Hypothesesmentioning

confidence: 99%

“…Creative food tourism emphasizes visitor participation and the learning process associated with tasting activities; in other words, creative food tourism involves the provision of new and innovative menus together with novel and participatory services to facilitate the delivery of a unique, interactive and immersive food experience, i.e. a CFTE (Viljoen and Kruger, 2020; Wang et al , 2020). However, despite the growing importance of creative food tourism, the antecedents and consequences of the CFTE remain unexplored (WFTA, 2021).…”

Section: Literature Review and Research Hypothesesmentioning

confidence: 99%

“…Emphasizing creativity in food tourism, i.e. providing a creative food tourism experience (CFTE), involves offering new and innovative menus along with more participative services, which facilitate learning, cocreation and immersion of the tourist in the delivery of unique culinary experiences (Viljoen and Kruger, 2020; Wang et al , 2020; WFTA, 2021). Despite creative tourism is on the rise in many countries (Richards, 2020) and is rapidly expanding as a key economic segment (Wang et al , 2020), only Lee et al (2016) and Viljoen and Kruger (2020) have addressed the food tourism from a creative and experience perspective.…”

Section: Introductionmentioning

confidence: 99%

“…providing a creative food tourism experience (CFTE), involves offering new and innovative menus along with more participative services, which facilitate learning, cocreation and immersion of the tourist in the delivery of unique culinary experiences (Viljoen and Kruger, 2020; Wang et al , 2020; WFTA, 2021). Despite creative tourism is on the rise in many countries (Richards, 2020) and is rapidly expanding as a key economic segment (Wang et al , 2020), only Lee et al (2016) and Viljoen and Kruger (2020) have addressed the food tourism from a creative and experience perspective. Previous studies in the food tourism domain have mainly focused on the motivations that explain food tourism (Kim et al , 2012, 2019; Ellis et al , 2018; Su et al , 2020) and the connection between food tourism motivations and tourists' satisfaction or loyalty (Agyeiwaah et al , 2019; Suhartanto et al , 2020).…”

Section: Introductionmentioning

confidence: 99%

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Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists

Gómez‐Rico

Collado

Vijande³

et al. 2021

BFJ

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PurposeThis study aims to analyze the drivers of a creative food tourism experience (CFTE) and its effect on the tourists' perceived authenticity and satisfaction. Specifically, this study captures the importance to explain a CFTE of two sets of stimuli: internal stimuli, including push motivations for food travel (i.e. emotional, cultural and social) and the tourist self-congruity (i.e. actual and ideal) with the chosen food establishment; and external stimuli, referred to the pull motivation exerted by restaurant innovativeness.Design/methodology/approachData are obtained through a questionnaire completed by 407 food tourists who have traveled to visit a creative restaurant. The research model is tested using structural equation modeling (PLS-SEM).FindingsResults confirm the relevance of emotional and social motivations to enjoy a CFTE and the need to align the target tourists' self-concept and restaurant positioning. The most vital driver of the CFTE is the restaurant innovativeness, which suggests that entrepreneurship in gastronomy is critical to boosting food tourism.Originality/valueThis study expands the understanding of the role of food tourism motivations and self-congruity in the tourist experience and underlines the relevance of the restaurant's production process to create authentic and compelling experiences that improve the tourists' satisfaction. Moderation analysis considering the tourists' previous experience reveals that cultural motivations only exert a positive effect on the CFTE for first-time travelers. However, self-congruity is the strongest predictor of a CFTE for repeat travelers.

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Section: Discussionsupporting

confidence: 84%

Section: Literature Review and Research Hypothesesmentioning

confidence: 99%