Tourism research with ‘double-eyes’: A selfless epistemology

Preece, Chloe; Gaviria, Pilar Rojas; Rodner, Victoria

doi:10.1016/j.annals.2023.103619

Cited by 6 publications

(1 citation statement)

References 86 publications

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“…Mindful consumption applies mindfulness to ethical decision-making (Moscardo, 2017;Sheth et al, 2011). MCP represents Epistemic values that attach to cognitive understanding and justified belief (Preece et al, 2023). Consumers face ethical dilemmas and environmental concerns when choosing between organic and traditional products (Davies and Gutsche, 2016).…”

Section: Mindful Consumption Practice (Epistemic Values)mentioning

confidence: 99%

Priming tourists with traditional gastronomic delicacies: embracing a responsible approach towards sustainable consumption practice

Samaddar,

Mondal

2024

CBTH

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Purpose Amidst the rising awareness of sustainable consumption, this study aims to delve into the dimensions shaping individuals' preferences for traditional gastronomic delicacies taking an emerging economy’s perspective, India. Design/methodology/approach A qualitative research methodology in the form of a Grounded Theory Approach is used to develop theories. Important dimensions that drive attitude and intention towards experiencing traditional gastronomic delicacies are explored. Based on literary inputs and qualitative study, a research framework is developed and empirically validated thereon with SEM analysis using SPSS-AMOS. Findings Drawing on the Theory of Consumption Values and Stakeholder Theory, key influencers (consumption values) of traditional gastronomic delicacies were identified as Travel Motivation (Functional Values), Tourist Expectations (Emotional Values), Socio-economic Perspectives (Socio-economic Values), Mindful Consumption Practice (Epistemic Values), Community Awareness (Epistemic Values) and Sustainable Marketing Stimuli (Conditional Values). Practical implications This research has a multifaceted impact. At the macro-level, it supports stakeholders in Gastronomic Tourism (GT) – marketers, regional tourism bodies, policymakers and tour operators with distinct consumer values – in crafting regional culinary tourism, influencing economic policies and advocating for cultural conservation. At the micro-level, it aids scholars in initiating future research to elevate dining experiences, promote consumer education and tackle health and nutritional aspects within the evolving gastronomic industry. Originality/value This study makes a novel attempt to explore important drivers, categorizing the drivers into distinct consumer values that influence tourists and food connoisseurs towards traditional gastronomic delicacies by blending an innovative qualitative research methodology like grounded theory approach supported by the empirical validation process (quantitative). Additionally, it proposes a theoretical framework for future advancement of gastronomic literature.

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