Traditional Food Practices, Attitudes, and Beliefs in Urban Alaska Native Women Receiving WIC Assistance

Walch, Amanda; Loring, Philip A.; Johnson, Rhonda; Tholl, Melissa; Bersamin, Andrea

doi:10.1016/j.jneb.2018.09.003

Cited by 13 publications

(22 citation statements)

References 38 publications

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“…Results of hypotheses testing be aesthetically appealing, which is consistent with previous findings (Walch et al, 2019;Hudson et al, 2017;Wang and Lopez, 2020).…”

Section: Figuresupporting

confidence: 90%

“…Another study found that tourists' emotional solidarity with residents is positively associated with their attitudes toward destination tourism (Walch et al , 2019; Hudson et al , 2017; Wang and Lopez, 2020). Moreover, traditional local cuisines at the local level can assist in the re-invention of destinations and regional identities.…”

Section: Literature Reviewmentioning

confidence: 99%

“…From the perspective of festival tourism, traditional local cuisines are the main element for tourists' vacation destination selections (Huang and Pearce, 2019; Rousta and Jamshidi, 2020; Kumar et al , 2019; Chang et al , 2021; Lai et al , 2020; Enzenbacher, 2020). Understanding tourists' concerns about traditional local cuisines and the relationships that influence this understanding is necessary for the development of successful food tourism in vacation marketing (Walch et al , 2019; Kumar et al , 2020; Kunasegaran et al , 2020). Concerning traditional local cuisine consumption behaviors, three research gaps in the literature must be addressed.…”

Section: Introductionmentioning

confidence: 99%

“…The current issue and full text archive of this journal is available on Emerald Insight at: https://www.emerald.com/insight/0007-070X.htm element for tourists' vacation destination selections (Huang and Pearce, 2019;Rousta and Jamshidi, 2020;Kumar et al, 2019;Chang et al, 2021;Lai et al, 2020;Enzenbacher, 2020). Understanding tourists' concerns about traditional local cuisines and the relationships that influence this understanding is necessary for the development of successful food tourism in vacation marketing (Walch et al, 2019;Kunasegaran et al, 2020).…”

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confidence: 99%

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Promoting traditional local cuisines for tourists: evidence from Taiwan

Kan

Hsu

2021

BFJ

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Purpose This study aims to analyze the challenges facing tourism marketing, specifically traditional local cuisines. These challenges include communication with tourists, tourists' revisit behaviors mediated by place identity and perceived interactivity with service providers. Design/methodology/approach Data were collected via random sampling in Taiwan. The model and hypothesis were tested using a structural equation modeling approach. One thousand participants were invited to respond to a questionnaire. After removing those that declined to participate or returned incomplete questionnaires, 411 valid questionnaire responses were received. Findings The findings of this study provide exciting insights into how traditional local cuisine strategies affect tourists' behavior. Governments can foster a destination image with a nostalgic aesthetic to attract more tourists. Moreover, destination marketers should provide mechanisms for instant interactions for tourists, such as mobile travel apps. Research limitations/implications This research sample focuses on promoting emotional connections between tourists and the experience of traditional local cuisines at the destination. An understanding of nostalgic cuisine could provide a better understanding of why tourists are willing to engage in unique travel experiences. Practical implications Traditional local cuisine providers should consider aesthetics, including their decoration, style, and markers. Further, it is important that service staff make tourists feel comfortable and satisfied with the traditional local cuisine experience. Originality/value This study contributes to the destination marketing of traditional local cuisines from the perspective of nostalgia. The findings of this study provide interesting insights into how traditional local cuisine strategies affect tourists' behaviors.

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“…Results of hypotheses testing be aesthetically appealing, which is consistent with previous findings (Walch et al, 2019;Hudson et al, 2017;Wang and Lopez, 2020).…”

Section: Figuresupporting

confidence: 90%

Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Promoting traditional local cuisines for tourists: evidence from Taiwan

Kan

Hsu

2021

BFJ

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“…Several factors might be involved in the changes observed, including social influences, such as sharing food among families or within communities and teaching traditional food harvest and preparation skills to younger generations, or environmental influences (18, 39, 40). These might be important factors that contribute to the decline in traditional food use reported at follow-up.…”

Section: Discussionmentioning

confidence: 99%

Alaska Native Traditional Food and Harvesting Activity Patterns over 10 Years of Follow-Up

Redwood

Day

Beans

et al. 2019

Current Developments in Nutrition

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Background Alaska Native (AN) traditional foods and associated harvesting activities are beneficial to human health. Objective This study assessed longitudinal self-reported traditional food use and harvesting activities among Alaska Native and American Indian (AN/AI) participants in the Alaska Education and Research Towards Health (EARTH) study. Methods In 2004–2006, southcentral Alaska EARTH study participants (n = 1320) completed diet and activity questionnaires which were repeated in 2015–2017; results were compared between participants who completed both questionnaires (n = 388). Results In the follow-up questionnaire, >93% of participants reported eating ≥1 traditional food in the past year. The top 3 traditional foods were fish (75%), moose (42%), and shellfish (41%). Women were more likely than men to consume traditional foods, especially fish, gathered berries, shellfish, and seal oil (P < 0.05). Participants aged ≥60 y in the original cohort were significantly more likely to consume fish and shellfish at follow-up, whereas those aged 40–59 y were the most likely of the 3 age groups to consume seal oil (P < 0.05). Between the original cohort and follow-up, there was a significant decline in the mean number of traditional foods eaten from 6.3 to 5.5, as well as reduced consumption of multiple traditional foods (P < 0.001). Over 59% of participants reported ≥1 traditional harvesting activity in the past year; this proportion did not significantly change between baseline and follow-up. Picking berries/greens (44%), cutting/smoking fish or meat (33%), and fishing (30%) were the most common activities. Participation in traditional harvesting activities was greater among women than men (P < 0.05), but did not differ by age. Conclusions Longitudinal follow-up demonstrated that AN/AI people maintained participation in traditional harvesting activities, but the variety of traditional foods declined significantly among both men and women. Promotion of traditional foods and harvesting activities that serve as protective factors against chronic diseases may benefit this population.

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Women's experiences and sustainable adaptation: a socio-ecological study of climate change in the Himalayas

Das

2024

Climatic Change

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Traditional Food Practices, Attitudes, and Beliefs in Urban Alaska Native Women Receiving WIC Assistance

Cited by 13 publications

References 38 publications

Promoting traditional local cuisines for tourists: evidence from Taiwan

Promoting traditional local cuisines for tourists: evidence from Taiwan

Alaska Native Traditional Food and Harvesting Activity Patterns over 10 Years of Follow-Up

Women's experiences and sustainable adaptation: a socio-ecological study of climate change in the Himalayas

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