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":null,"pages":null},"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: 10.3727/109830421X16135685359974
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":null,"pages":null},"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: 10.3727/109830421X16135685359910
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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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":null,"pages":null},"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: 10.3727/109830421x16296375579561
This article explores signs of hospitality in the tourism linguistic landscape (LL) of the Kumano Kodo Pilgrimage Trail in Wakayama, Japan. We argue that the multilingualization of visible tourism public signage in this rural region raises important philosophical questions of hospitality. With the help of Jacque Derrida to navigate this terrain, we examine how rural regions and communities communicate and negotiate hospitality in a rapidly internationalizing rural tourism destination. Combining photographic data, participant observation, and open-ended interviews, we offer a close reading of the tourism LL at three gathering points along the Nakahechi route: Shingu City station, Kumano Hongu Taisha, and the small village of Chikatsuyu. The article is structured as follows. We begin by defining LL studies and draw attention to the current research in tourism settings. Next, an overview of Derrida’s contribution to the philosophy of hospitality is presented, which acts as a guide for reading the trail’s tourism LL. The discussion then revolves around three main themes: the host as hostage to hospitality; the reproduction of the conditional hospitality through tourism LLs; and the work of hospitality understood as an ethic of negotiating the threshold of the unconditional and conditional, the impossible and the unavoidable. Bringing together a philosophy of hospitality with tourism LL research, the articles adds new theoretical perspectives to the study LLs. It also deepens our understandings of the relationship between hospitality, tourism, and linguistic landscapes.
{"title":"“WHAT YOUR HEAD!”: SIGNS OF HOSPITALITY IN THE TOURISM LINGUISTIC LANDSCAPES OF RURAL JAPAN","authors":"","doi":"10.3727/109830421x16296375579561","DOIUrl":"https://doi.org/10.3727/109830421x16296375579561","url":null,"abstract":"This article explores signs of hospitality in the tourism linguistic landscape (LL) of the Kumano Kodo Pilgrimage Trail in Wakayama, Japan. We argue that the multilingualization of visible tourism public signage in this rural region raises important philosophical questions of hospitality. With the help of Jacque Derrida to navigate this terrain, we examine how rural regions and communities communicate and negotiate hospitality in a rapidly internationalizing rural tourism destination. Combining photographic data, participant observation, and open-ended interviews, we offer a close reading of the tourism LL at three gathering points along the Nakahechi route: Shingu City station, Kumano Hongu Taisha, and the small village of Chikatsuyu. The article is structured as follows. We begin by defining LL studies and draw attention to the current research in tourism settings. Next, an overview of Derrida’s contribution to the philosophy of hospitality is presented, which acts as a guide for reading the trail’s tourism LL. The discussion then revolves around three main themes: the host as hostage to hospitality; the reproduction of the conditional hospitality through tourism LLs; and the work of hospitality understood as an ethic of negotiating the threshold of the unconditional and conditional, the impossible and the unavoidable. Bringing together a philosophy of hospitality with tourism LL research, the articles adds new theoretical perspectives to the study LLs. It also deepens our understandings of the relationship between hospitality, tourism, and linguistic landscapes.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79771870","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":null,"pages":null},"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: 10.3727/109830421x16262461231819
E. Lasten, Danqing Liu, Lan Jiang, R. Upchurch
Dr. Richard Nisbett’s seminal publication appropriately titled The Geography of Thought has generated considerable scientific interest relative to the social as well as cognitive processes that underlie information processing and assimilation. The encapsulation of Nisbett’s body of research is best summarized as how people process information directly impacts what they think. Furthermore, the application of social psychology research pertaining to ontological impact upon argument and reasoning analysis is lacking in the hospitality literature. Testing Nisbett’s premise using hospitality and tourism students in China, Korea, Colombia, and the United States discovered a presence of geographical differences in information processing (decoding) of argument and reasoning statements although within group variances in information analysis was also detected. The implication is that a deeper understanding of how cognitive, sociocultural, individual, situational factors influence decision making is needed in hospitality and tourism.
理查德·尼斯贝特博士的开创性出版物《思想的地理》(The Geography of Thought)恰如其分地引起了科学界对社会和认知过程的极大兴趣，这些过程是信息处理和同化的基础。尼斯贝特的研究可以概括为:人们处理信息的方式直接影响他们的想法。此外，关于本体论对论证和推理分析的影响的社会心理学研究的应用在酒店文献中是缺乏的。利用中国、韩国、哥伦比亚和美国的酒店和旅游专业学生对Nisbett的假设进行测试，发现在论证和推理陈述的信息处理(解码)中存在地理差异，尽管在信息分析中也发现了组内差异。这意味着酒店业和旅游业需要更深入地了解认知、社会文化、个人和情境因素如何影响决策。
{"title":"A RESEARCH NOTE ON TACIT ONTOLOGIES: AN APPLICATION OF NISBETT’S GEOGRAPHY OF THOUGHT PREMISE AS DISCERNED BY HOSPITALITY AND TOURISM STUDENTS","authors":"E. Lasten, Danqing Liu, Lan Jiang, R. Upchurch","doi":"10.3727/109830421x16262461231819","DOIUrl":"https://doi.org/10.3727/109830421x16262461231819","url":null,"abstract":"Dr. Richard Nisbett’s seminal publication appropriately titled The Geography of Thought has generated considerable scientific interest relative to the social as well as cognitive processes that underlie information processing and assimilation. The encapsulation of Nisbett’s body of research is best summarized as how people process information directly impacts what they think. Furthermore, the application of social psychology research pertaining to ontological impact upon argument and reasoning analysis is lacking in the hospitality literature. Testing Nisbett’s premise using hospitality and tourism students in China, Korea, Colombia, and the United States discovered a presence of geographical differences in information processing (decoding) of argument and reasoning statements although within group variances in information analysis was also detected. The implication is that a deeper understanding of how cognitive, sociocultural, individual, situational factors influence decision making is needed in hospitality and tourism.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":null,"pages":null},"PeriodicalIF":0.6,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88386309","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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