Urban Foodscapes: Repositioning
						Food in Urban Studies Through the Case of Vancouver's Downtown Eastside

Miewald, Christiana; Aiello, Daniela; McCann, Edward

doi:10.4135/9781412912655.n27

Cited by 4 publications

(2 citation statements)

References 31 publications

(41 reference statements)

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“…Third-generation foodscapes encompass a broader range of individual and institutional actors and place-based resources in the creation of gastronomic experiences. They also assemble new relationalities, which imply more research attention needs to be directed to the role of power in mediating contemporary foodscapes (Miewald et al , 2017).…”

Section: Phases Of Gastronomic Tourism Experiencesmentioning

confidence: 99%

Evolving research perspectives on food and gastronomic experiences in tourism

Richards

2021

IJCHM

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Purpose This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as the tourism and hospitality field. Design/methodology/approach The author develops a literature review of papers in specialist journals and the SCOPUS database to identify major research themes and the evolution of experience and gastronomic experience research. Findings Gastronomy is an increasingly important element of tourism experiences. Gastronomic experience research in tourism mirrors the evolution in management and marketing theory from rational information processing approaches to emotional and hedonistic approaches and analysis of relationality and co-creation. The paper sketches a development from Experience 1.0 (producer-orientated) to Experience 2.0 (co-creation) to Experience 3.0 (foodscapes) in gastronomic experiences in tourism research. Research limitations/implications Increasing complexity of gastronomic experiences requires a more holistic analytic approach, including more attention for relational and co-creational processes. Linking together different experience elements and experience phases requires more holistic and contextual research approaches. Practical implications Hospitality organizations should recognize the differentiated and complex nature of gastronomic experiences, the different touchpoints within the customer journey and their relationship to experience outcomes. The development of hybrid gastronomic experiences offers both opportunities and challenges for the future. Originality/value This quantitative and qualitative literature analysis underlines the need for a more holistic approach to gastronomic experiences, covering different experiential phases and contexts of production and consumption.

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Section: Phases Of Gastronomic Tourism Experiencesmentioning

confidence: 99%

Evolving research perspectives on food and gastronomic experiences in tourism

Richards

2021

IJCHM

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“…Indeed, as Richard White (2015) emphasizes, while drawing on the work of pioneering geographer Élisée Reclus, it is precisely through everyday life that this violence of indifference is embedded in specific places. This resonates with the emphasis on 'the spatiality of food systems' and 'food-place relations' (Miewald and McCann 2014, 539-40) that geographers have increasingly come to conceptualize in terms of 'foodscapes' (see also Miewald, Aiello, and McCann 2017;Goodman, Maye, and Holloway 2010;Johnston, Biro, and MacKendrick 2009). Consequently, we argue, meatscapes can denote spatial intersection between large-scale geographies of meatification and their everyday articulations in social practice.…”

Section: Introductionmentioning

confidence: 71%

Meatification and everyday geographies of consumption in Vietnam and China

Hansen

Jakobsen

2020

Geografiska Annaler: Series B, Human Geography

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The rapidly escalating production and consumption of meat across the world has drawn much attention in recent years. While mainstream accounts tend to see the phenomenon as driven by 'natural' processes of consumption pattern change through economic development, critical geographies have turned to exploring the uneven capitalist processes underpinning what Tony Weis calls 'meatification'. In Weis' view, meatification unfolds through what he calls 'the industrial grain-oilseedlivestock complex', which is presently becoming a dominant form of agricultural production worldwide. Simultaneously, but less thoroughly investigated in the emerging scholarship, meatification unfolds in and through everyday geographies of consumption that we conceptualize as variegated 'meatscapes'. By bringing together critical geographers' interest in the political economy of meat with practice theory and consumption research, this contribution furthers the geographical dialogue around the spatial transformations brought about by meatification. Looking at Vietnam and China as examples of rapidly meatifying countries, we explore the intersection of macro-scale spatial transformations through trade and commodity flows and, at the microscale, transformations in food practices. We thus argue for an approach to meatification that is multi-scalar and conducive to further regionally specific research of meatification in Asia and beyond.

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