Tourists infiltrating authentic domestic space at Balinese home cooking schools

Bell, Claudia

doi:10.1177/1468797614550958

Cited by 43 publications

(48 citation statements)

References 34 publications

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“…Attributes such as "Sharing an experience with friends/family" emphasize the holistic nature of food experiences like food (Agyeiwaah et al, 2019). The "Authentic environment of the cooking place" is a dissatisfier, confirming Bell (2015) insight that tourists possess a strong desire to learn new cooking skills from local people. The interactive attribute of the "Being able to interact with other people" is a very good example of how cooking classes have the ability to connect people around shared consumption of products that involve all the senses (Richards, 2015).…”

Section: Discussionmentioning

confidence: 91%

“…These alternative approaches are expected to address the shortcomings of IPA (Back & Lee, 2015;Mikuli c & Prebežac, 2008). (Agyeiwaah et al, 2019;Bell, 2015), the "ability to 'participate' in the place, not just visit" was a major frustrator. Other factors considered as highly "basic" or "must-be" attributes included "Comfort/convenience" "Sharing an experience with friends/family,"…”

Section: Discussionmentioning

confidence: 99%

“…This third-generation regards the tourist as an active rather than a passive agent in the development and presentation of food tourism experiences. An example is the cooking class experiences reported in Chiang Mai, Thailand (Agyeiwaah, Otoo, Suntikul, & Huang, 2019) and Bali (Bell, 2015) where tourists actively participate in an interactive foodiescape in local residents' homes. Such experiences provide "magic moments" for participants since it is based on shared knowledge and skills between locals and tourists (Richards, 2015).…”

Section: Gastronomic Tourism: Cooking Class Experiencementioning

confidence: 99%

“…As an emerging food tourism concept, cooking classes give food tourists opportunities to engage in authentic experiences. These tourists possess a strong desire to learn new cooking skills from local people (Bell, 2015). While it has been earlier recognized that food has become a primary motivator for travel, many researchers have remarked on the scarcity of studies identifying the relative importance of various elements of the food tourism experience.…”

Section: Gastronomic Tourism: Cooking Class Experiencementioning

confidence: 99%

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Determining the attributes of gastronomic tourism experience: Applying impact‐range performance and asymmetry analyses

Pratt

Suntikul

Agyeiwaah

2020

Journal of Tourism Research

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Cooking classes are a good example of third‐generation gastronomic tourism experiences. It is important to determine which cooking class experience attributes are important to participants and assess the performance of these experiences. We assess the importance and performance of cooking class experiences and their impact on overall satisfaction. We first apply the conventional importance‐performance analysis approach, critically assessing the shortcomings of this approach. Next, we use three‐factor customer satisfaction theory with the alternative approaches of impact range‐performance analysis and impact‐asymmetry analysis to determine these impacts. The findings have marketing and operational implications by identifying which cooking class experience attributes to highlight and deliver.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Gastronomic Tourism: Cooking Class Experiencementioning

confidence: 99%

Section: Gastronomic Tourism: Cooking Class Experiencementioning

confidence: 99%

See 2 more Smart Citations

Determining the attributes of gastronomic tourism experience: Applying impact‐range performance and asymmetry analyses

Pratt

Suntikul

Agyeiwaah

2020

Journal of Tourism Research

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“…A recent study by Claudia Bell (2015) spotlights the experience of tourists infiltrating 'authentic' domestic spaces at Balinese home cooking schools. Which much of Bell's ethnographically-based study focusses on experiential dimensions and economic ramifications of home-based Balinese cooking classes, her article also offers some tantalizing tidbit pertaining to the relations between gastronomic tourism, and ethnicity.…”

mentioning

confidence: 99%

Tourism and Ethnicity in Insular Southeast Asia: Eating, Praying, Loving and Beyond

Adams¹

2016

AJTR

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Abstract:The late 20 th century landscape of tourism and ethnicity studies in insular Southeast Asia has tended to emphasize a set of dominant themes, including ethnic commoditization in tourism and tourist arts; the politics of touristic ethnicity; tourism and cultural development; and the performative dimension of inter-and intraethnic touristic encounters. How have these earlier research themes transformed in our current era of intensified neoliberalism, cyber-connectivity and mobility? This article draws from the title of the blockbuster 2010 film Eat Pray Love (partially set in Bali) to highlight several emergent 21 st century themes that bear relevance for our understanding of the interplay between tourism and ethnicity in insular Southeast Asia. Starting with "eating", I outline how the increasing appeal and rhetoric of the slow and sustainable food movements offers a promising avenue for scholarship on tourism and ethnicity, opening up new lines of research spotlighting the multisensory dimensions of touristic ethnicity, as well as the ties between food, ethno-cultural sensibilities and visions of morality. Turning to the theme of "praying", the article explores emergent research on religious and spiritually-inspired tourism in insular Southeast Asia. I also discuss the need to better understand how the post 9-11 and post-Bali bombing era of heightened religious identity-consciousness in insular Southeast Asia (as well as on the part of travelers) bears relevance for emergent dynamics pertaining to tourism and ethnicity. Finally, I turn to examine the third component of the film's title, "love" and its relevance for novel insights into tourism and ethnicity in contemporary island Southeast Asia. I draw on this final term loosely as a springboard for considering the need to better explore the realm of the emotions in our studies of tourism and ethnicity. Here, I underscore the need for further nuanced studies of tourists who take on or celebrate idealized identities of ethnic Others, either through marriage, emulation, or by partaking in festival tourism. I also address some of the complex emotional ambivalence regarding ethnic heritage experienced by Southeast Asian diaspora tourists and return migrant tourists. Throughout the article I illustrate some of the potentials and challenges entailed in these new avenues of inquiry with reference to recent anthropological and sociological work in various parts of island Southeast Asia. I also draw on examples and illustrations from my ongoing research on far-flung Toraja (Indonesian) migrants whose recreational returns to the homeland for family visits and international festivals entail varied re-imaginings of identity and ethno-cultural heritage.

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Sustainability Challenges in Food Tourism

Kuang

Bhat

2017

Sustainability Challenges in the Agrofood Sector

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Tourists infiltrating authentic domestic space at Balinese home cooking schools

Abstract: Over 2.5 million tourists visit Bali, Indonesia, each year. Attracted by the warm climate, its sheer physical beauty and its reputation for affordability, friendliness and great food, Bali provides an exotic respite from the Western world.

Cited by 43 publications

References 34 publications

Determining the attributes of gastronomic tourism experience: Applying impact‐range performance and asymmetry analyses

Determining the attributes of gastronomic tourism experience: Applying impact‐range performance and asymmetry analyses

Tourism and Ethnicity in Insular Southeast Asia: Eating, Praying, Loving and Beyond

Sustainability Challenges in Food Tourism

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