This study aims to evaluate tourists' reviews of gastronomy tourism expressed in Google reviews according to the CAC model (Cognitive, Affective, and Conative), and to examine the inter-correlations ...between CAC model components. The study was applied to traditional restaurants in Amman downtown. The research then extracts the main themes from the textual reviews as well as a sentiment score of an affective image of traditional Amman downtown restaurants. The results of machine learning experiments suggest that the proposed approach can identify traditional restaurant reviews in Amman downtown into CAC model components. The results also show that the Random Forest algorithm performed best in the cognitive and cognitive dimensions, whereas the Neural Network algorithm performed best in the affective dimension. ML classifier revealed that most of the reviews were classified as cognitive (such as the type of food, and services) while the remaining reviews were classified as affective (such as pleasure and arousal) and conative (such as intention to recommend, and positive word of mouth) respectively. The highest probability of the cognitive components was the traditional food topic reflecting the unique image of Jordanian traditional food. Affective images formed by users were mainly positive emotions, indicating that the destination image spread well.
This paper aims to consider a sector of cultural tourism: gastronomy tourism (also known as food tourism, culinary tourism) in the context of the COVID-19 pandemic crisis. This is a conceptual paper, ...based mainly on the critical review of academic literature and UN WTO, UN WHO and UNESCO documents. By synthesising available data and research results, this paper provides an assessment of the present situation of gastronomy tourism, and tries to formulate some trends possible to be developed in the future, once the pandemic is over (as a potential role of culinary tourism in the revival of the whole sector). The research questions focused on the meaning and tradition of gastronomy tourism, consequences of the COVID-19 crisis and post-pandemic regeneration of the sector. The paper concludes that trends seen in gastronomy tourism sector before lockdown are no longer applicable during the COVID-19 pandemic crisis. The new technologies helped to overcome some of the challenges which this industry currently faces. Several potential trends might be developed after the pandemic crisis, serving as local food and local culinary tradition promotion. Suggestions are provided for further research as discussion about more resilient, sustainable and inclusive gastronomy tourism in the future as well as recovery practices within the domestic hospitality are important.
Many destination marketers have utilized gastronomy as a source of new products and activities to attract tourists. Despite the substantial rise in the Chinese outbound market, very little is known ...about how Chinese tourists evaluate their travel dining experiences. By using narrative analysis, this study examines attributes that may affect Chinese tourists' evaluation of their travel dining experiences. On-site participant observation and focus group interviews were conducted, respectively, with Mainland Chinese, Taiwanese, and Hong Kong group tourists, while they were on holiday in Australia. A total of 15 attributes were identified, which were classified under the following six categories: tourists' own food culture, the contextual factor of the dining experience, variety and diversity of food, perception of the destination, service encounter, and tour guide's performance. The respective implications of the attributes on travel dining experience are also discussed.
Gastronomy tourism is a niche area of heritage tourism and attending cooking classes to learn about and engage in food preparation is a popular form of gastronomy tourism. Many cooking schools have ...come up in tourist destinations all over the world in many forms such as part of homestay accommodation, home-based cooking classes, professional culinary schools and small restaurants offering cooking lessons along with dining. This study aims to explore tourists' experiences related to cooking classes in Cinque Terre using the experiential framework proposed by Kim, Ritchie and McCormick in their article "Development of a scale to measure memorable tourism experiences" published in Journal of Travel Research 51(1). A content analysis of the online reviews of the Cinque Terre Cooking Schools on TripAdvisor was carried out using the aforementioned experiential framework. Findings indicate that four of the dimensions of the tourist experience framework were considered significant by the participants of the cooking classes, namely involvement, hedonism, local culture and knowledge and that often these dimensions overlap creating inextricable and complex bonds between them. The study contributes to the literature on third-generation gastronomy tourism experiences, focusing on tourists' participation in interactive foodscapes in cooking classes in Cinque Terre.
Gastronomy tourism experiences are growing in the tourism industry, and there has been an increase in the number of tourists that travel primarily to experience food and related culture. Furthermore, ...Destination Marketing Organisations have increasingly been using local cuisine as a distinguishing feature in marketing a destination. Despite the growing interest in this field of tourism, there is a paucity of research regarding the importance and implications of food tourism on destination image. Thus, this study comprises a systematic quantitative literature review on these topics, which summarises the current knowledge on these areas and identifies the potential for future research. This paper reports on findings from a review of 54 peer-reviewed studies that focused on gastronomy tourism and destination image from 2003 to October 2020. The findings reveal evolving trends in this field of study, namely, the dominant study location is Asia, limited use of theory, quantitative approach is the most frequently used method and the majority of studies examined the topic from tourists' perspectives.
Purpose The purpose of this study is to develop research questions and explore industry expert perceptions related to the process of transformative changes in post-COVID-19 gastronomy and wine ...tourism. Design/methodology/approach To achieve this purpose, the authors applied individual and collective brainwriting techniques using the digital whiteboard, Mural. The research questions were answered within Mural's Sailboat template, which helped industry experts describe four situational areas and their symbolic elements. These included transformative change – the island, strategies – the wind, challenges – the anchors and strengths – the coral. The exploration was conducted across interpersonal, organisational and intra-destination levels. Findings This study results yielded a know-how framework that synthesised the insights of industry experts. The framework underscores the importance of a sequential approach to embrace transformative change to mindsets, practices and systems. It also advocates strategies (new leadership style, business solutions and community empowerment), potential challenges (self-doubt, established organisational culture and inertia within large systems) and leveraging industry strengths (personality traits, human resources and organisational interdependence) to effectively navigate the evolving gastronomy and wine tourism environment. Originality/value This paper represents a pioneering effort in assessing the key areas in the gastronomy and wine business and drawing parallels to the essential levels of transformation required to effectively cope with upcoming uncertainties.
目的 本研究的目的是提出研究问题并探讨行业专家对新冠肺炎 (COVID-19) 后美食和葡萄酒旅游变革过程的看法。 方法 为了实现这一目的, 作者利用数字白板、壁画应用了个人和集体的脑力书写技术。 研究问题在 Mural 的帆船模板中得到了解答, 该模板帮助行业专家描述了四个情景区域及其象征元素。 其中包括变革 – 岛屿、策略 - 风、挑战 - 锚点和优势 - 珊瑚。 探索是在人际、组织和目的地内部层面进行的。 研究结果 研究结果产生了一个综合了行业专家见解的专业知识框架。 该框架强调了采用顺序方法来拥抱思维方式、实践和系统变革的重要性。 它还倡导战略（新的领导风格、业务解决方案和社区赋权）、潜在的挑战（自我怀疑、既定的组织文化和大型系统内的惰性）, 并利用行业优势（个性特征、人力资源、组织相互依赖）来 有效驾驭不断变化的美食和葡萄酒旅游环境。 原创性/价值 本文代表了通过了解有效应对新的不确定性所需的转型水平来评估美食和葡萄酒行业关键形势领域的开创性努力。
Objetivo La finalidad de este estudio fue desarrollar preguntas de investigación y explorar las percepciones de los expertos de la industria relacionadas con el proceso de cambios transformadores en la gastronomía y el enoturismo post-COVID-19. Enfoque Para lograr este objetivo, los autores aplicaron técnicas de escritura de ideas individuales y colectivas utilizando la pizarra digital Mural. Las preguntas de investigación fueron respondidas dentro de la plantilla Sailboat de Mural, que ayudó a los expertos de la industria a describir cuatro áreas situacionales y sus elementos simbólicos. Estos incluían cambios transformadores (la isla), estrategias (el viento), desafíos (las anclas) y fortalezas (el coral). La exploración se llevó a cabo a nivel interpersonal, organizacional e intradestino. Resultados Los resultados de la investigación generaron un marco de conocimientos que sintetizó los conocimientos de los expertos de la industria. El marco subraya la importancia de un enfoque secuencial para adoptar cambios transformadores en mentalidades, prácticas y sistemas. También aboga por estrategias (nuevo estilo de liderazgo, soluciones empresariales y empoderamiento de la comunidad), desafíos potenciales (inseguridad, cultura organizacional establecida e inercia dentro de grandes sistemas) y aprovechar las fortalezas de la industria (rasgos de personalidad, recursos humanos, interdependencia organizacional) para navegar eficazmente en el cambiante entorno de la gastronomía y el enoturismo. Originalidad/valor este artículo representa un esfuerzo pionero en la evaluación de áreas situacionales clave en los negocios de la gastronomía y enología al comprender los niveles de transformación necesarios para hacer frente de manera efectiva a las nuevas incertidumbres.
This study aims to investigate the authenticity-nostalgia nexus in food tourism experiences. Analysis of a convenience sample of 399 tourists visiting Hong Kung Night Market, a local food night ...market in Macao, revealed that both perceived food and atmosphere authenticity can trigger nostalgic emotion, which in turn enhances attitudes toward local food and gastronomy destination image, thus alluring tourists to return. Furthermore, the influence of atmosphere authenticity on nostalgic emotions is stronger for more experienced tourists. The results suggest that authentic and nostalgic cues should be leveraged to attract and retain tourists by DMOs and night market organizers.
This study aims to examine how covid-19 affect consumer behaviors within gastronomy tourism and the mediating role of destination satisfaction in this relationship. The research data was collected ...from 812 consumers through questionnaires. The collected data was analyzed through IBM SPSS 25 (Hayes, 2009) and PROCESS v3.4 macro.
The study found that the perception of gastronomy tourism has a positive and significant effect on destination satisfaction and consumer behavior and that destination satisfaction has a positive and significant effect on consumer behavior. It was also found that destination satisfaction has a partial mediating role between the perception of gastronomy tourism and consumer behavior. Due to social distancing, the pandemic has greatly affected the interest in gastronomy tourism. The fact that people avoid eating in crowded places has led to a decrease in the interest in gastronomy tourism. As destination satisfaction has a mediating effect between gastronomy tourism and consumer behavior, more emphasis should be put on destination satisfaction in the field of gastronomy tourism. This study answers the critical question of how gastronomy tourism affects consumer behavior and reveals the role of destination satisfaction in this relationship.
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