Travel lifestyle preferences and destination activity choices of Slow Food members and non-members

Lee, Kuan-Huei; Packer, Jan; Scott, Noel

doi:10.1016/j.tourman.2014.05.008

Cited by 56 publications

(41 citation statements)

References 38 publications

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“…Moreover, the food must be produced sustainably on the basis of social justice and fair wages (Schneider, 2008). Lee et al (2015) found differences between the members of this movement, who were more interested in the local culture on their trips, and non-member tourists, who expressed a preference for activity and adventure. Interestingly, food was not the primary reason for traveling among members of the Slow Food Movement, but they were found to have an open mind to try new ingredients, eat at local restaurants, and buy food at local markets.…”

Section: Culinary Tourism: Influence On the Travel Experience And Typmentioning

confidence: 94%

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A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

Sánchez-Cañizares

Canalejo

2015

British Food Journal

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Purpose – The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel. Design/methodology/approach – Data were collected by means of 392 questionnaires distributed in Ljubjlana (Slovenia) and Cordoba (Spain). Various bivariate and multivariate statistical techniques are used to perform a comprehensive econometric study. Findings – Tourists exhibit greater interest in gastronomy as a travel motivation in the Spanish city, where they value aspects related to this activity more positively. However, the willingness to pay more to try traditional food is similar in both cities. No sociodemographic differences were found between the segments regarding the importance of gastronomy as a travel motivation. Research limitations/implications – Restaurateurs, hospitality associations, and other public or private stakeholders engaged in culinary tourism can benefit from this type of analysis. The study reveals the need to improve language skills, human capital formation, and the innovation of traditional dishes in the Spanish sample. It also shows that the future of culinary tourism in Slovenia will depend on enhancing the international visibility of this emerging tourism sector. Originality/value – Successful strategies to promote culinary tourism must take into account the views of its main target group, tourists. Many studies analyzing tourist profiles are mainly qualitative, with few providing a cross-country comparison. This analysis provides a comprehensive, quantitative econometric approach to tourists’ opinions, and compares two different countries that differ in terms of their international visibility regarding this type of activity; specifically, Spain, which is a consolidated and world-renowned culinary tourism destination, and Slovenia, which is in the process of developing a culinary tourism project. Segmenting tourists based on their interest in culinary tourism also allows designing promotional strategies specifically tailored to each segment.

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Section: Culinary Tourism: Influence On the Travel Experience And Typmentioning

confidence: 94%

“…In contrast, Lee et al (2015) have suggested that the definitions of food tourism, gastronomy tourism, and gourmet tourism have to consider food as the primary motivating factor for travel. Other authors go further and define food not only as a motivating or relevant factor in the decision to travel, but as the primary reason.…”

Section: Literature Reviewmentioning

confidence: 99%

A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

Sánchez-Cañizares

Canalejo

2015

British Food Journal

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“…One of the most used definitions of Gastronomic tourism is one proposed by (Lee et al, 2015): gastronomic tourism "is a journey, in regions rich in gastronomic resources, ho generate recreational experiences or have entertainment purposes, which include: visits to primary or secondary producers of gastronomic products, gastronomical festivals, fairs, events, cooking demonstrations, food tastings or any activity related to food. "…”

Section: Literature Reviewmentioning

confidence: 99%

Involvement of Rural Tourism Operators in the Project Sibiu European Gastronomic Region

Nicula¹,

Popșa²

2018

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In the context of the activities specific to the "Sibiu European Gastronomic Region in the year of 2019" project, the sustainable rural development of the five micro regions (Mărginimea Sibiului, Olt Country, Hârtibaciului Valley, Târnavelor Valley and Secaşelor Land), aims to bring a new concept of integrated and systemic approach to the role of promoting traditional activities in which gastronomy plays an important role. Gastronomic touristic products incorporate values of environment, landscape, parts of local culture, traditions, local cuisine, traditional costumes, local food and rituals, associated with gastronomic experiencethe way the edibles are served and presented, as well as ingredients, preparation methods. Identifying the culinary destination is one of the challenges of creating touristic products, in which an important role goes to guesthouses. The aim of the paper is to analyze the preferences of the tourists for practicing gastronomic tourism and the involvement of the rural tourism operators in the project, taking into account the types of preferred events. In this regard, it has been elaborated a questionnaire for the tourists accommodated in the rural and agro-touristic guesthouses from two micro regions representative of the Sibiu County, respectively Hârtibaciului Valley and Mărginimea Sibiului. Also, there have been held discussions with the guesthouse's administrators, who are actively implicated in the diversification of the mass tourist services supply by designing new tourist products, which incorporate traditional reinterpreted recipes, accompanied by a story of the place and source of raw material.

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“…Aspectos como la integración con la comunidad local, el respeto al medio ambiente y culturas locales, y el interés por conocer nuevas formas de vida son los atributos diferenciadores del turismo slow frente al turismo tradicional (Heitmann, Robinson y Povey 2011;Petrini, 2003;Schneider, 2008 cit. en Lee et al, 2015) y que pueden estar en línea con el turismo ecuestre como un medio para descubrir y el conocer el medio natural y cultural de un territorio. Específicamente, la vinculación de los agentes locales en el destino es la clave del éxito del mismo (Jung et al, 2014).…”

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Desarrollo de turismo slow por medio de la actividad ecuestre: Estudio de caso Granxa do Souto, Galicia, España

Moraleda¹,

Muñoz-Mazón²,

Fernández³

2016

DAMeJ

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ResumenEl principal objetivo de este trabajo es estudiar las posibilidades de la actividad deportiva ecuestre como catalizadora del turismo slow por medio de un estudio de caso concreto, Granxa do Souto (Galicia, España). La metodología empleada se divide en dos fases: una primera cualitativa (basada en dos entrevistas en profundidad) y una segunda de carácter cuantitativo para profundizar en las motivaciones de los visitantes y seguidores de la Granxa y sus preferencias sobre actividades en el destino, actividades gastronómicas y vinculadas a la actividad ecuestre. Los resultados obtenidos indican una gran afinidad entre el turista ecuestre y la filosofía slow y sobre ello se aportan las líneas de trabajo principales que deben incorporarse en la Granxa do Souto para adaptarse a la filosofía slow.Palabras clave: turismo slow; autenticidad; actividad ecuestre; Granxa do Souto; desarrollo local. AbstractThe main objective in this study is to explore equestrian activity as a catalyst for slow tourism development. It is focused on the study of Granxa do Souto (Galicia, España). In line with the exploratory nature of this study, a qualitative methodology was adopted in the first phase (two indepth interviews were conducted with the managers at Granxa do Souto). The second phase is based in a quantitative study, where the main aspects studied are motivations, preferences for activities at the destination, gastronomic and equestrian activities. The results reveal a high level of affinity between the equestrian tourist and the slow philosophy, and allow the definition of the main action points in order to adapt Granxa do Souto to the slow philosophy.

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Travel lifestyle preferences and destination activity choices of Slow Food members and non-members

Cited by 56 publications

References 38 publications

A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

Involvement of Rural Tourism Operators in the Project Sibiu European Gastronomic Region

Desarrollo de turismo slow por medio de la actividad ecuestre: Estudio de caso Granxa do Souto, Galicia, España

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Travel lifestyle preferences and destination activity choices of Slow Food members and non-members

Cited by 56 publications

References 38 publications

A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

Involvement of Rural Tourism Operators in the Project Sibiu European Gastronomic Region

Desarrollo de turismo slow por medio de la actividad ecuestre: Estudio de caso Granxa do Souto, Galicia, España

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Involvement of Rural Tourism Operators in the Project Sibiu European Gastronomic Region