Pub Date : 2021-04-14DOI: 10.3727/109830421X16135685359974
K. Mitchell
As a chef, culinary historian, and resident of Charleston, South Carolina, USA, I have always been intrigued by the debate over the cultural appropriation , exploitation, and the appreciation of food from other cu l tures. It has always been important for me to know not only about food and ingredients, but also the associated culture. In this article I take a sociological approach to discuss cultural appropriation as it relates to food. It also offers a meeting of my two worlds—as a professional chef and as a budding scholar.
{"title":"Gullah Cuisine: Is It a Story of Cultural Appropriation or Cultural Appreciation?","authors":"K. Mitchell","doi":"10.3727/109830421X16135685359974","DOIUrl":"https://doi.org/10.3727/109830421X16135685359974","url":null,"abstract":"As a chef, culinary historian, and resident of Charleston, South Carolina, USA, I have always been intrigued by the debate over the cultural appropriation , exploitation, and the appreciation of food from other cu l tures. It has always been important for me to know not only about food\u0000 and ingredients, but also the associated culture. In this article I take a sociological approach to discuss cultural appropriation as it relates to food. It also offers a meeting of my two worlds—as a professional chef and as a budding scholar.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"12 1","pages":"55-61"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79889459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-14DOI: 10.3727/109830421X16135685359938
Derrick Lee, W. Baldwin, W. Chan, Erin Hui-Wen Shih
This article analyzed the motivational dimensions of tourists in Hong Kong. The study identified eight motivational dimensions of food consumption of Chinese tourists and Western tourists. The study revealed both groups of tourists shared similar motives, such as service and assurance, food and knowledge, authentic and culture, interpersonal and price, and familiarity and eating habit. However, the Chinese and Western tourists have different emphasis on food consumption in terms of value, variety, prestige, and ambience. The differences can be associated to cultural factor. Findings are useful to decision makers and marketers in promoting Hong Kong as a leading food tourism destination.
{"title":"Culture and Motives of Tourists on Food Consumption in Hong Kong","authors":"Derrick Lee, W. Baldwin, W. Chan, Erin Hui-Wen Shih","doi":"10.3727/109830421X16135685359938","DOIUrl":"https://doi.org/10.3727/109830421X16135685359938","url":null,"abstract":"This article analyzed the motivational dimensions of tourists in Hong Kong. The study identified eight motivational dimensions of food consumption of Chinese tourists and Western tourists. The study revealed both groups of tourists shared similar motives, such as service and assurance,\u0000 food and knowledge, authentic and culture, interpersonal and price, and familiarity and eating habit. However, the Chinese and Western tourists have different emphasis on food consumption in terms of value, variety, prestige, and ambience. The differences can be associated to cultural factor.\u0000 Findings are useful to decision makers and marketers in promoting Hong Kong as a leading food tourism destination.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"24 1","pages":"25-37"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85960313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-14DOI: 10.3727/109830421X16135685359910
Alessandra Campanari, A. Cavicchi
With the emergence of culinary multiculturalism in the globalized world, ethnic restaurants have become central symbols of postmodern life, no longer relegated to a domestic and community sphere, but able to attract non-ethnic customers without necessarily destroy food cultural heritage. In line with this trend, the article aims to contribute to the literature on new food tourism experiences by examining contemporary Italian restaurants in the US to investigate how Italian food identity in ethnic restaurants is advertised and sold. Starting from the literature on Italian culinary immigration in America, from the rise of the first Italian restaurants to the invention of the Italian American culinary tradition, the article provides an ethnographic study to understand the changing business environment that is leading new entrepreneurs in foodservice to diversify their business models towards the creation of new food tourism experiences as a result of an ever-changing dialogue between tradition and innovation.
{"title":"From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences","authors":"Alessandra Campanari, A. Cavicchi","doi":"10.3727/109830421X16135685359910","DOIUrl":"https://doi.org/10.3727/109830421X16135685359910","url":null,"abstract":"With the emergence of culinary multiculturalism in the globalized world, ethnic restaurants have become central symbols of postmodern life, no longer relegated to a domestic and community sphere, but able to attract non-ethnic customers without necessarily destroy food cultural heritage.\u0000 In line with this trend, the article aims to contribute to the literature on new food tourism experiences by examining contemporary Italian restaurants in the US to investigate how Italian food identity in ethnic restaurants is advertised and sold. Starting from the literature on Italian culinary\u0000 immigration in America, from the rise of the first Italian restaurants to the invention of the Italian American culinary tradition, the article provides an ethnographic study to understand the changing business environment that is leading new entrepreneurs in foodservice to diversify their\u0000 business models towards the creation of new food tourism experiences as a result of an ever-changing dialogue between tradition and innovation.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"23 1","pages":"5-16"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76645140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-14DOI: 10.3727/109830421X16135685359947
B. Mckercher, Ryan P. Smith, W. Baldwin, Forest Ma
This article examines sake consumption patterns in Hong Kong and reports on a study that seeks to determine if the market can be grown. Hong Kong is one of the major export markets for sake, driven largely by the popularity of Japanese restaurants. The Japanese Export and Trade Organizations (JETRO) is looking at ways to expand consumption as a means of overcoming the decline in sake sales in Japan. This study presents a cautionary tale of market research, for on the surface the study reveals the market could grow by at least 25%, and more importantly, the current price point is below what consumers are willing to pay. However, closer examination of the results suggests a much smaller growth potential for most of the people who consume sake do so once a month or less and usually in a restaurant setting. Increasing sales will require a change in overall dining and drinking behavior patterns, which will be difficult to achieve.
{"title":"Phantom Demand and the Sake Market","authors":"B. Mckercher, Ryan P. Smith, W. Baldwin, Forest Ma","doi":"10.3727/109830421X16135685359947","DOIUrl":"https://doi.org/10.3727/109830421X16135685359947","url":null,"abstract":"This article examines sake consumption patterns in Hong Kong and reports on a study that seeks to determine if the market can be grown. Hong Kong is one of the major export markets for sake, driven largely by the popularity of Japanese restaurants. The Japanese Export and Trade Organizations\u0000 (JETRO) is looking at ways to expand consumption as a means of overcoming the decline in sake sales in Japan. This study presents a cautionary tale of market research, for on the surface the study reveals the market could grow by at least 25%, and more importantly, the current price point\u0000 is below what consumers are willing to pay. However, closer examination of the results suggests a much smaller growth potential for most of the people who consume sake do so once a month or less and usually in a restaurant setting. Increasing sales will require a change in overall dining and\u0000 drinking behavior patterns, which will be difficult to achieve.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"360 1","pages":"39-48"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75117744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-14DOI: 10.3727/109830421X16135685359929
Sang-Eun Jeon, B. Mckercher
This study examines the role of dining in local ethnic restaurants as a push factor in motivating people to visit the cuisine's country of origin. A study was conducted on Hong Kong residents who ate at a local Korean restaurants. The study found that dining in restaurants stimulated a desire to visit, regardless of whether respondents had visited Korea previously. Past visitors also found that they ate more frequently in local restaurants after their trip. However, food is only part of the reason. Dining in Korean restaurants represents an embodiment of Korean culture and tradition, enabling people to gain an authentic Korean experience. In doing so, they became more motivated to visit the country.
{"title":"Do Korean Restaurants Influence People to Travel to Korea?","authors":"Sang-Eun Jeon, B. Mckercher","doi":"10.3727/109830421X16135685359929","DOIUrl":"https://doi.org/10.3727/109830421X16135685359929","url":null,"abstract":"This study examines the role of dining in local ethnic restaurants as a push factor in motivating people to visit the cuisine's country of origin. A study was conducted on Hong Kong residents who ate at a local Korean restaurants. The study found that dining in restaurants stimulated\u0000 a desire to visit, regardless of whether respondents had visited Korea previously. Past visitors also found that they ate more frequently in local restaurants after their trip. However, food is only part of the reason. Dining in Korean restaurants represents an embodiment of Korean culture\u0000 and tradition, enabling people to gain an authentic Korean experience. In doing so, they became more motivated to visit the country.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"244 1","pages":"17-24"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76750714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-14DOI: 10.3727/109830421X16135685359956
A. Askew
The culinary history of America is a rich melting pot of cultures from across the world, seasoned with the heritage of diasporas. This research note explores the existing culinary diaspora of American food and how the practice of mindful eating has prompted a revitalization. The author examines how American cuisine is perceived and its connections with a dark period of the nation's past in the context of the "Beloved Community." There is a need to review the diasporas that gave rise to these culinary traditions that have stemmed from slavery and are endemic in low-income communities. A better understanding can prompt a rethinking about how these communities can adopt mindful eating practices. This note extends the literature on culinary diasporas by reconsidering a beloved American culinary tradition.
{"title":"Mindful Eating: Reinvigorating American Culinary Diaspora in a Low-income Community","authors":"A. Askew","doi":"10.3727/109830421X16135685359956","DOIUrl":"https://doi.org/10.3727/109830421X16135685359956","url":null,"abstract":"The culinary history of America is a rich melting pot of cultures from across the world, seasoned with the heritage of diasporas. This research note explores the existing culinary diaspora of American food and how the practice of mindful eating has prompted a revitalization. The author\u0000 examines how American cuisine is perceived and its connections with a dark period of the nation's past in the context of the \"Beloved Community.\" There is a need to review the diasporas that gave rise to these culinary traditions that have stemmed from slavery and are endemic in low-income\u0000 communities. A better understanding can prompt a rethinking about how these communities can adopt mindful eating practices. This note extends the literature on culinary diasporas by reconsidering a beloved American culinary tradition.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"50 11","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72410944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-04-14DOI: 10.3727/109830421X16135685359893
W. Baldwin, B. Mckercher
{"title":"Tourism, Food, and Culinary Diasporas: Introduction to the Special Issue","authors":"W. Baldwin, B. Mckercher","doi":"10.3727/109830421X16135685359893","DOIUrl":"https://doi.org/10.3727/109830421X16135685359893","url":null,"abstract":"","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"24 1","pages":"1-3"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77216573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.3727/194341421x16213644579337
This paper aims to explore (1) what kind of everyday materials in rural villages attract Australian tourists to visit; (2) the nature of the dynamic tensions that occur during the interactions; and (3) how these create reflexivity with regard to the notion of home. Employing ethnographic interviews, participating in tour packages, and observing the interactions between Australian travellers and local people in rural villages of Java and Bali, the project attempts to reveal the interactional experiences that occur in the everyday life of rural village settings. Results, first, the Australians identified home, street, natural surroundings, and people as the everyday materials for them to see how others live their life. Secondly, the perceptions of pressure to buy appear during the dynamic process of interactions. Thirdly, the visit to the rural villages of Indonesia become a comparative journey to enjoy the privilege of ‘home,’ while the Australians are being 'away.' As a conclusion, theoritical and practical understanding contribute to capture the specific market of Australians and how this market interacts with a specific space in Indonesia.
{"title":"HOME AND AWAY: AUSTRALIAN TRAVELLERS’ CONSUMPTION OF EVERYDAY VILLAGE LIFE IN INDONESIA","authors":"","doi":"10.3727/194341421x16213644579337","DOIUrl":"https://doi.org/10.3727/194341421x16213644579337","url":null,"abstract":"This paper aims to explore (1) what kind of everyday materials in rural villages attract Australian tourists to visit; (2) the nature of the dynamic tensions that occur during the interactions; and (3) how these create reflexivity with regard to the notion of home. Employing ethnographic interviews, participating in tour packages, and observing the interactions between Australian travellers and local people in rural villages of Java and Bali, the project attempts to reveal the interactional experiences that occur in the everyday life of rural village settings. Results, first, the Australians identified home, street, natural surroundings, and people as the everyday materials for them to see how others live their life. Secondly, the perceptions of pressure to buy appear during the dynamic process of interactions. Thirdly, the visit to the rural villages of Indonesia become a comparative journey to enjoy the privilege of ‘home,’ while the Australians are being 'away.' As a conclusion, theoritical and practical understanding contribute to capture the specific market of Australians and how this market interacts with a specific space in Indonesia.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"56 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73599043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.3727/109830421x16296375579606
From influencers to established travel brands to casual consumers, there are a number of existing organisms in the online ecosystem of Instagram simultaneously producing and consuming content. At first glance, the nature of these relationships seems simple - sharing and engaging via a visual medium - but upon prolonged review, deeper questions about the interwoven complexity existing between these organisms and their content emerge. The authors illuminate several discernible patterns through a deep theoretical framing of the gaze, mimetic reproduction and ownership followed by a conceptual modelling through a review of everyday Instagramic practices. What becomes apparent are a number of stages of development in this process. Firstly, the practice of photographic mimicry becomes a form of consumption in which the consumer ‘consumes places’ vicariously across space and time, making image reproduction an embodied practice. Secondly, the Instagram fee of an individual consumer (or influencer) becomes a sort of living autobiography, curating and aggrandizing the glossiest images which form a projected extension of self that is not grounded necessarily in authenticity, but in reproduction. Finally, the proliferation of communication between consumer and consumer reproduces a surrogate type that creates a constantly evolving circular content loop where the flow of influence and information becomes muddled and originality becomes less distinguishable. This paper critically explores how Instagram has collapsed traditional influence and consumer relationships particularly in how tourist experience and imagery are shared, resulting in a complex online community that resembles a cultural colonial organism fed by communication feedback loops. The result of this paper is the positioning of a surrogate tourist embodied within a collection of individual entities performing specialized tasks dependent on other individuals in the community in which the function and nature of the individual recedes in importance to the relationship existing between organisms.
{"title":"SURROGATE TOURISTS ON INSTAGRAM: AN(OTHER) KIND OF MIMETIC GAZE","authors":"","doi":"10.3727/109830421x16296375579606","DOIUrl":"https://doi.org/10.3727/109830421x16296375579606","url":null,"abstract":"From influencers to established travel brands to casual consumers, there are a number of existing organisms in the online ecosystem of Instagram simultaneously producing and consuming content. At first glance, the nature of these relationships seems simple - sharing and engaging via a visual medium - but upon prolonged review, deeper questions about the interwoven complexity existing between these organisms and their content emerge. The authors illuminate several discernible patterns through a deep theoretical framing of the gaze, mimetic reproduction and ownership followed by a conceptual modelling through a review of everyday Instagramic practices. What becomes apparent are a number of stages of development in this process. Firstly, the practice of photographic mimicry becomes a form of consumption in which the consumer ‘consumes places’ vicariously across space and time, making image reproduction an embodied practice. Secondly, the Instagram fee of an individual consumer (or influencer) becomes a sort of living autobiography, curating and aggrandizing the glossiest images which form a projected extension of self that is not grounded necessarily in authenticity, but in reproduction. Finally, the proliferation of communication between consumer and consumer reproduces a surrogate type that creates a constantly evolving circular content loop where the flow of influence and information becomes muddled and originality becomes less distinguishable. This paper critically explores how Instagram has collapsed traditional influence and consumer relationships particularly in how tourist experience and imagery are shared, resulting in a complex online community that resembles a cultural colonial organism fed by communication feedback loops. The result of this paper is the positioning of a surrogate tourist embodied within a collection of individual entities performing specialized tasks dependent on other individuals in the community in which the function and nature of the individual recedes in importance to the relationship existing between organisms.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"43 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86477356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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