Gastronomic Tourism Experiences and Experiential Marketing

1. Auflage 2022
ISBN: 978-1-032-41283-2
Verlag: Taylor & Francis Ltd

Buch, Englisch, 156 Seiten, Format (B × H): 288 mm x 215 mm, Gewicht: 572 g

This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers’ perspectives.

Gastronomic experiences for tourists can take many forms, including cooking classes, sustainable gastronomy, visiting farms, attending food festivals, and eating with locals in their home, among others. From an experiential marketing perspective, gastronomic tourist experiences provide an opportunity to further understand co-creation opportunities for chefs, destinations and other service providers. Service providers play a key role in packaging and promoting such experiences to differentiate destinations and build their reputation and destination image. The various chapters in this book cover a wide range of gastronomic experiences from different continents including Australia, Asia and Europe. The book also provides a review of current research themes on the topic, thus identifying areas where further research is needed.

Gastronomic Tourism Experiences and Experiential Marketing is an essential read for both undergraduate and postgraduate students of Tourism, Hospitality, Management and Consumer Behaviour. This book will also be beneficial for industry practitioners and service providers who have an interest in understanding tourists who partake in gastronomic experiences. The chapters in this book were originally published as a special issue of Tourism Recreation Research.

Zielgruppe

Postgraduate and Undergraduate

Autoren/Hrsg.

Prayag, Girish

Dixit, Saurabh Kumar

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

Introduction: Gastronomic tourism experiences and experiential marketing 1. Culinary destination consumer-based brand equity: exploring the influence of tourist gaze in relation to FoodPorn on social media 2. Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities 3. The culinary creative process of Michelin Star chefs 4. Gastronomic experience (co)creation: evidence from Taiwan and Catalonia 5. Gastro-nostalgia: towards a higher order measurement scale based on two gastro festivals 6. From plate to place: the role of restaurant servicescapes in the development of tourists' place meanings in Brittany, France 7. Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine 8. Discovering gastronomic tourists’ profiles through artificial neural networks: analysis, opinions and attitudes

Über Autor(innen)

Saurabh Kumar Dixit is Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya), India. His research interests include Consumer Behavior, Gastronomic Tourism, and Experiential Management and Marketing in hospitality and tourism contexts. He has fifteen books to his credit. He is an editorial board member, and guest editor of many international journals. His detailed profile can be seen at https://www.routledge.com/authors/i15903-saurabh-dixit

Girish Prayag is Professor of Tourism Marketing at the University of Canterbury Business School, Christchurch, New Zealand. He is the co-author and co-editor of several books in tourism including, Sense of Place and Place Attachment in Tourism (2021). He has published extensively on a range of tourism and hospitality topics including, food tourism and tourist emotions. He is the editor of method and practice for the journal Current Issues in Tourism and Speciality Chief Editor for Frontiers in Sustainable Tourism.