Journal of Gastronomy and Tourism

Editor-in-Chief: Anne-Mette Hjalager

ISSN: 2169-2971, E-ISSN: 2169-298X

Softbound

Vol. 3, 2017 - 4 issues per year

Subscripton Levels

Journal of Gastronomy and Tourism is a multidisciplinary journal inviting research contributions that imaginatively and comprehensively investigate dimensions of food and eating in relation to travel and tourism.

Food has always been an important component of the tourist experience. Tourists eat to survive, but they also consume to discover the place and the intrinsic environments of the visited region. Arousing all senses, food and drink items and the practice of gastronomy include an exhaustive amount of information of significance for both personal well-being and for socializing with others. Gastronomy urges individuals to get profoundly involved, and in recent years this is cleverly exploited in new food related tourism attractions such as food festivals and wine tasting trails, cooking experiences and competitions, open fields, farms and factories, etc. Gastronomy is much more than fine dining.

Gastronomic tourism is becoming a real player in the tourism market, and food and wine related services and events attract greater numbers of tourists each year. Food links into local and regional economies in multifaceted value chains, which includes agriculture, fisheries, food producers, a variety of media, entertainment, learning, research and numerous service providers. As a consequence the regeneration of rural economics, the discovery of local identity and the re-valuing of heritage and tradition can all flow from growing, processing, marketing, distributing eating and enjoying food and beverages. Food and gastronomy is however, also implicated in the process of globalization, typified by parallel trends: frantic small scale food diversification and massive gastronomic convergence. Other interesting contrasts consistently exist between authenticity and innovation.

The academic interest brings together scholarly perspectives from a range of disciplines -  from cultural anthropology, sociology, media studies, ethnography, hospitality, food studies, and history, advertising and marketing, to environmental science, rural studies, business management, economics, human geography, and political philosophy. Linked also with many contemporary perspectives in tourism research, including sustainability, ethics’, social justice and human rights. However, many aspects of gastronomy and tourism also appear grossly underexplored, among these: aesthetics, science, technology, innovation, health and human relations. More over, critical and philosophical approaches such as foodways, foodscapes and food movements are often weak on gastronomy and tourism underpinnings, which provides ample scope for innovative contributions in these areas of scholarship.

Journal of Gastronomy and Tourism  invites research contributions of a theoretical as well as empirical and practical nature with out specific disciplinary focus. The aim is to provide a source for cutting-edge thinking and evidence in an emerging field, and to be a forum for continuous development and discussion of matters interlinking gastronomy and tourism. The Journal is an academic publication but will also look to cover industry and education perspectives

SPECIAL FEATURE

Locations on the food menu

Purpose:

Journal of Gastronomy and Tourism invites brief (1 page) portrayals of interesting gastronomic hotspots with a significant tourism ingredient. These portrayals provide a possibility for readers among researchers and practitioners to get themselves acquainted with emerging and innovative food initiatives of interest for further inquiry and research, and with challenging places to visit. The locations may qualify for a presentation on the “Locations on the food menu”, if they demonstrate for example exceptional instances of food heritage reinvention, good use of collaborative measures among food stakeholders, new types of food trail designs, sustainable food management practices, novel ways of communication with customers, visionary food experience inventions, prospective foodway linkages, food in extraordinary tourism settings etc., etc. The section cannot be used for standard promotional purposes by destinations and food providers.

Anyone, for example destination management organizations, food and tourism associations, food and tourism project managers, researchers etc, can submit examples and text for this section of Journal of Gastronomy and Tourism. The cases are not included in the journal’s review systems, and decision about publication is taken by the Editor-in-Chief.

Template for submission: Click on "Submitting Articles" for formatting.

SUBMISSION PROCEDURES

All documents, including a cover letter, containing the name, address, telephone and fax numbers, and electronic mail address of the author responsible for correspondence, are to be submitted electronically to http://journals.sfu.ca/gat where authors will be required to complete a registration form. Please indicate if color will be required on the cover letter. You may contact the Editorial Office with any questions regarding the submission process.  Color options: The use of color in articles is an important feature. Optional payment of a submission fee of $125.00 entitles me to one free PDF of my article, one free page of color and a discount of 50% off the regular color page price of $200.00. A form will be provided with your proof in order for you to take advantage of this option

GAT is also available as an open access journal (not a condition for publication) for a fee of $200.00 for up to 15 pages and $50.00 for each additional page. With this open access option, color is discounted to $100.00 per color page). A form will be provided with your proof in order for you to take advantage of this option.

Color Options: Your article may contain figures that should be printed in color. There is a charge for figures appearing in color. Cost for color page in an article $200.00 (if not paying Voluntary Submission Fee or Open Access Fee). A form will be provided with your proof in order for you to take advantage of this option.

In addition, at the time of submission there are sections for detailing any conflicts of interest and financial support and that you (as corresponding/submitting author) have the permission of the other authors to submit the manuscript.

Evaluation: GAT is a refereed journal. All manuscripts are evaluated by at least two independent referees. The evaluation is double-blind and anonymous: neither referees nor the authors are aware of each other’s identities.

The reviewers are experts in this field and must have research background and qualifications. The reviewers must address issues about originality and general scientific quality.

Contributions to “Locations on the food menu” are not included in a peer review process.

Writing Style: The manuscript must be written in the third person and all submissions must be in English. Readers need to grasp information quickly; thus, authors should use straightforward declarative sentences, making every effort to help readers understand the concepts presented. All manuscripts should be comprehensible to all readers, regardless of their areas of specializations and academic backgrounds. Manuscripts may include tables, drawings, charts, or photographs.

Paper Length: Manuscripts should be limited to 5,000–7,000 words. Each figure and table counts for approximately 300 words. Book Reviews, Commentaries, and Research Notes should be 600–1,200 words in length.

Cover Page: This should bear a short informative title (title/subtitle 50 letters maximum). To facilitate blind review, no names or affiliations appear on the cover page.

Title Page: The manuscript title is repeated on the title page, followed by all authors' names and affiliations. The corresponding author should be designated, with complete mailing address, as well as telephone and fax numbers, and e-mail address.

Abstracts and key words: The abstract should state concisely what was done and why, what was found, and what was concluded, and end with a list of up to five key words pertinent to the central theme.

Text: The manuscript itself will be composed of three parts: introduction, the study, and conclusion. Headed with an appropriate title, the study (or the main body of the paper) is in turn divided into subtitled sections. The whole submission should be arranged in the following order: cover sheet, title page, abstract and key words, introduction, the study, conclusion, acknowledgment, biographical note, reference list, figure captions, tables. Avoid the use of text footnotes.

Abbreviations and terminologies: These should be fully spelled out and defined when first used in the text.

References: In the text, references are cited using the author/date style following the APA Publication Manual (6th ed.). Examples: (Fennell, 1999) or (DuffusDearden, 1990; Hall, 2001, 2002). The reference list, placed at the end of the text, must be typed double-spaced in alphabetical order of authors. A referenced article should contain all authors’ names, year of publication, title of the article, name of the publication, volume, and inclusive page numbers. A referenced book should list author name(s), year of publication, title of the book, place of publication, and publisher per the following examples:

Text citations: (Gunn, 1990) or (Fesenmaier et al., 1994; Mazanec, 1992, 1993; UysalGitelson, 1994) or (Crompton, 1979, p. 411) (for quoted material). Note that names are to be alphabetical within the parenthetical, NOT by date order.
Journal article: Crouch, I. G. (1994). The study of international tourism demand: A review of findings. Journal of Travel Research, 33(1), 12–23.
Book: Witt, E. S., & Witt, C. A. (1992). Modeling and forecasting in tourism. London: Academic Press.
Chapter/pages in edited bookFrechtling, C. D. (1994). Assessing the impacts of travel and tourism: Measuring economic benefits. In J. R. Brent Ritchie & C. R. Goeldner (Eds.), Travel, tourism, and hospitality research (2nd ed., pp. 367–391). New York: John Wiley & Sons.
Internet Source: Organization for Economic Cooperation and Development. (2009). The impact of culture on tourism. Retrieved from http://www.oecdbookshop.org

Please note that citations such as "personal communication'' should not be included in the reference list, but may be added parenthetically in the text.

Figures: All figures should be prepared to be suitable for reproduction. Black and white line art (i.e., bar graphs, etc.) should be prepared without color unless the figure is to be printed in color. [Note there is a charge for color—Color option (see color options above) can apply]. Labeling and figure detail should be large enough to be legible after reduction to fit page parameters, and light lines and shading should be avoided. Each figure must be cited in the text and legends for all illustrations should be included at the end of the file (do not incorporate figure legends as part of the figure itself). Place figure legend text at the end of the manuscript file. Include figures (graphics) at the end of the file, or as separate file(s).

Tables: Table material should not duplicate the text. Include each table on a separate page at the end of the manuscript or as separate files. Include a title for each table.

Commentary, Research Notes, and Book Reviews: Journal of Gastronomy and Tourism (GAT) also solicits submissions to these Departments. The above general format applies.

Copyright and originality: All authors must sign the “Transfer of Copyright” agreement before the article can be published. This transfer agreement enables Cognizant Communication Corp. (CCC) to protect the copyrighted material for the authors, but does not relinquish the author’s proprietary rights. The copyright transfer covers the exclusive rights to reproduce and distribute the article, including reprints, photographic reproductions, microfilm, or any other reproductions of similar nature and translations, as well as the right to adapt the article for use in conjunction with computer systems and programs, and reproduction of publication in machine-readable form and incorporation in retrieval systems. Authors are responsible for obtaining from the copyright holder permission to reproduce any material for which copyright exists.

Special Section—Locations on the Food Menu: In addition to applicable formatting instructions above, this 1–2 page section should include the following:
Title: Provide a good title that indicates what is special about the location and its food activities
Photographs: optional supplied by author @600 dpi
Background and context:
–A brief introduction to what the initiative attempts to achieve and why
–What is done and what is special
–Description of the characteristics of the location and the particular food and tourism activities
–Stakeholders
–Outcomes and implications (optional)
–Reflections on how the gastronomy activity benefits the location
–Prospects for further development; References and links.

Page proofs/offprints: Page proofs will be sent to the designated corresponding author before publication. Minor corrections are allowed at this time. Also included will be an Author Option Form indicating a voluntary submission fee option, open access option, color option and offprints option. Note: corresponding authors will receive a copy of the journal issue when published in which their article appears and a PDF copy of their article.

Although every effort is made by the publisher and editorial board to see that no inaccurate or misleading data, opinion, or statement appears in this journal, they wish to make it clear that the data and opinions appearing in the articles and advertisements herein are the sole responsibility of the contributor or advertiser concerned. Accordingly, the publisher, the editorial board, editors, and their respective employees, officers, and agents accept no responsibility or liability whatsoever for the consequences of any such inaccurate or misleading data, opinion, or statement.

To submit a manuscript electronically, once logged onto the system (http://journals.sfu.ca/gat) click on the link next to the blue star that states “click here to submit a new manuscript.” You will then be asked to provide the following information and manuscript details:
Manuscript Type: Please select the appropriate type from the dropdown menu
Title: (copy/paste this information directly from the manuscript)
Short Title: (copy/paste from the manuscript)
Abstract: (copy/paste from the manuscript)
Co-Authors: Please key in the names, e-mail addresses, and affiliations of all authors
Reviewer preferences: If desired, you may provide the names and affiliations of preferred and non-preferred reviewers. This information should also be included in the cover letter that accompanies the submission. Assignment of reviewers, however, is at the discretion of the Editors
Editor preference: Unless otherwise indicated, the peer review process will be handled by the Editor-in-Chief. However, if desired, authors may select a member of the Editorial Board to handle their manuscript. You may also indicate that a member of the Editorial Board be excluded from this process. Your Editorial Board member preferences should also be included in the cover letter that accompanies the submission. Every attempt will be made to honor authors’ requests to have a particular member of the Editorial Board handle their manuscript. However, due to several factors, preference for a given member of the Editorial Board does not ensure that she/he will handle a manuscript.
Cover letter: The cover letter should the full name, address, e-mail address, phone, and fax number of the individual to whom manuscript-related correspondence is to be sent. In addition, the cover letter should include statements that (1) the work is original, (2) that no substantial part of a submission (except for a scientific abstract or poster) has been published elsewhere, and (3) that all authors have read and approved data being presented in the manuscript.
Manuscript information: Please enter the number of figures, tables, and words contained in the manuscript.
Previous submissions: Enter the appropriate responses regarding previous versions of the manuscript. Note that this does not pertain to revisions, only to new versions of manuscripts that were declined acceptance during a previous round of peer review.

If you have been asked to revise your manuscript and you are ready to resubmit it, log on to http://journals.sfu.ca/gat and click the “Revised manuscript” link of the manuscript you wish to resubmit. You will be asked to review the information you originally submitted to confirm its accuracy. In your cover letter, please be sure to provide a point-by-point reply to the reviewers’ comments as well as a listing of all the changes made, including any changes to authorship, noting the page numbers on which the individual changes appear. When you have successfully resubmitted your manuscript, you will receive acknowledgment via email.

Once the submission form has been completed, you will then upload the files pertaining to the manuscript. Please see “Figures” and “Tables” above for instructions. Please DO NOT include supplemental materials.

After manuscript is compiled in accordance with the instructions above, the Editorial Office will review for completeness and an email acknowledgment will be sent to the submitting author.

ETHICS STATEMENT: The publishers and editorial board of Journal of Gastronomy and Tourism have adopted the publication ethics and malpractice statements of the Committee on Publication Ethics (COPE) (http://publicationethics.org/resources/guidelines). These guidelines highlight what is expected of authors and what they can expect from the reviewers and editorial board in return. They also provide details of how problems will be handled.

Volume 2, Number 2

Food Tourism in New Zealand: Canterbury’s Foodscapes 71
Francesc Fusté-Forné and Tracy Berno

Factors Moderating and Mediating Visitors’ Perceptions About Local Foods in Tanzania 87
John T. Mgonja, Kenneth F. Backman, Sheila J. Backman, Dewayne D. Moore, and Jeffrey C. Hallo

Food Consumption in All-Inclusive Holidays: Illusion of Control as an Antecedent of Inversionary Consumption 107
Erdogan Koc

Local Cuisine as a Potential Tourism Attractor and Marker of National Identity in Botswana 117
Delly Mahachi-Chatibura

Between Tradition and Innovation: The Case of El Celler De Can Roca 135
Sílvia AuletLluís Mundet, and Josep Roca

LOCATION ON THE MENU

A75 La Méridienne: Consuming Food Heritage on the Highway? 151
Mechthild Donne

Volume 2, Number 1

Gastronomy as a Factor of Tourism Development: Case Study of the City of Córdoba in Spain 1
Francisco Javier Jiménez Beltrán, Francisco González Santa Cruz, and Tomás López-Guzmán

Taking Stock of the New Nordic Cuisine at Danish Coastal Destinations 15
Anette Therkelsen

Wine Routes in Quebec: Between Marketing and Development of Networks 27
Tarek Ben Hassen and Diane-Gabrielle Tremblay

Will the Japanese Venture Out of Barcelona and Taste Local Food? 43
Nanako Hida and Germà Coenders

Local and Traditional or Global and Modern? Food and Tourism in Singapore 55
Joan C. Henderson

LOCATION ON THE MENU

Peruvian Gastronomy: An Emerging National Heritage 69
Claudia G. Green

Volume 1

Scholarly Creativity and Contributions to the Development in Tourism and Gastronomy: The Nature of Editorial Coincidence 1
Anne-Mette Hjalager

Evolving Gastronomic Experiences: From Food to Foodies to Foodscapes 5
Greg Richards

Magic Mussels: Ingredients for Improvising a Tourism Destination 19
Katrín Anna Lund

Tourist Behavior Among Foodie Activity Dimensions 33
Erin Green, Carol Kline, Huili Hao, and Alleah Crawford

Are Culinary and Hospitality Service Attributes Key Predictors of Returning Visits for Culinary Tourism Locations? 45
Robert J. Harrington, Michael Ottenbacher, and Nina Löwenhagen

The Role of Food and Gastronomy in Online Travel Reviews About Agritourism Experiences 57
Elena MarchioriFabienne BoegliAsta Adukaite, and Lorenzo Cantoni

LOCATIONS ON THE MENU

Banglatown: Curry Capital of London and Birthplace of “Asian Cool” 67
Andy Gatley

Marchigiane Families Open Their Homes to Tourists: Sharing Food and Stories at the Dinner Table 69
Giovanna Bertella and Alessio Cavicchi

Editor-in-Chief
Anne-Mette Hjalager
University of Southern Denmark, Niels Bohrs Vej 9
DK-6700 Esbjerg, Denmark
Tel: +45 6550 4220
E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Editorial Board
Abel D. Alonso, Edith Cowan University, Joondalup, Australia
Giovanna Bertella, UiT The Arctic University of Norway, Tromso, Norway
Magda Antonioli Corigliano, Università Bocconi, Milano, Italy
Carlos Fernandes, Polytechnic Institute of Viana do Castelo, Viana do Castelo, Portugal
Elisabete Figueiredo, University of Aveiro, Aveiro, Portugal
Isabelle Frochot, University de Savoie, Chambery, France
Roger Haden, Le Cordon Bleu Australia Pty Ltd, Adelaide, Australia
Joan Henderson, Nanyang Technological University, Singapore
Jafar Jafari, University of Wisconsin-Stout, Menomonie, WI, USA
Leo Jago, University of Surrey, Surrey, UK
Laura James, Aalborg University,Aalborg, Denmark
Francisco Flores Madrid, Anahuac University, Mexico City, Mexico
John Thomas Mgonja,
Sokoine University of Agriculture, Morogoro, Tanzania
Muchazondida
Mkono, Southern Cross University, Lismore, Australia
Lena Mossberg, Gothenburg University, Gothenburg, Sweden
Fevzi Okumus, The University of Central Florida, Orlando, FL, USA
Greg Richards, Tourism Research and Marketing, Barcelona, Spain
Richard Robinson, The University of Queensland, Queensland, Australia
David J. Telfer, Brock University, St. Catharines, Ontario, Canada

 

Journal of Gastronomy and Tourism (ISSN 2169-2971 and E-ISSN 2169-298x) is published by Cognizant Communication Corporation, Robert N. Miranda, Publisher, P.O. Box 37, 18 Peekskill Hollow Road, Putnam Valley, NY 10579, U.S.A.

Tel (845) 603-6440; Fax (845) 603-6442; Email This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Subscriptions 2017: Published 4 numbers per year and sold on a calendar basis by volume number designated for that year. Subscription price now includes full text online. Contact the publisher for subscriber access code.

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Institution (Online + hard copy) $275 

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Volume 2, Number 2 Abstracts

VOLUME 2: Abstracts

Journal of Gastronomy and Tourism, Vol. 2, pp. 1–14
2169-2971/15 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X14546365943340
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Gastronomy as a Factor of Tourism Development: Case Study of the City of Córdoba in Spain

Francisco Javier Jimenez Beltran, Francisco Gonzalez Santa Cruz, and Tomas Lopez-Guzman

Department of Statistics, Econometrics, Operations Research, Business Organization and Applied Economics, Faculty of Labour Sciences, University of Cordoba, Cordoba, Spain

Gastronomy is a key factor in the competitiveness of tourist destinations, especially for those who have a recognized cultural heritage. The ability to make a destination attractive from a culinary perspective lies, beyond having an adequate level of restaurants and local gastronomic resources, in designing and marketing a full-range cultural offer, where gastronomy is mixed with other aspects of the local culture. The objective of this research is to present an analysis of tourists visiting the city of Cordoba, Spain, noted for its architectural heritage and its relationship with gastronomy. The main contribution of this study reflects a highly educated tourist profile, with purchasing power and interest in knowing the cultural and culinary heritage of the city. Its achievement depends largely on the satisfaction with the visit.

Key words: Gastronomic tourism; Cordoba; Cultural heritage; Motivation; Satisfaction

Address correspondence to Francisco Javier Jimenez Beltran, Department of Statistics, Econometrics, Operations Research, Business Organization and Applied Economics, Faculty of Labour Sciences, University of Cordoba, C/Adarve, 30, E-14001, Cordoba, Spain. Tel: 0034 957 212507; E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 5–25
2169-2971/15 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X
14546365943377
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Taking Stock of the New Nordic Cuisine at Danish Coastal Destinations

Anette Therkelsen

Tourism Research Unit, Department of Culture and Global Studies, Aalborg University, Aalborg, Denmark

This article deals with coastal tourists’ food experiences and focuses on the potentials and challenges the new Nordic cuisine (NNC) concept holds in relation to German tourists visiting Danish coastal destinations. By means of a conceptual model, the characteristics of the NNC are related to scholarly knowledge on tourists’ food experiences and potentially critical points are identified. Analyses of qualitative interviews with German tourists at five Danish coastal destinations expand on these critical points and show that the NNC and coastal tourists give different priority to product qualities as well as spatial and social context qualities of food consumption. Sense of place gained through food consumption seems to be where the German demand perspective and the NNC concept meet. However, as place-specific food experiences are perceived to be scarce at Danish coastal destinations this represents yet another challenge.

Key words: Coastal destinations; New Nordic cuisine (NNC); Food experiences; Sense of place; German tourists

Address correspondence to Anette Therkelsen, Associate Professor, Tourism Research Unit, Department of Culture and Global Studies, Aalborg University, Kroghstræde 1, DK-9220 Aalborg Ø, Denmark. Tel: 9940 9139; E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 27-41
2169-2971/15 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X
14546365943412
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Wine Routes in Quebec: Between Marketing and Development of Networks

Tarek Ben Hassen*† and Diane-Gabrielle Tremblay†

*Department of Humanities, Qatar University, Doha, Qatar
†Canada Research Chair on the Socio-organizational Challenges of the Knowledge Economy, Télé-universitéUniversité du Québec, Montreal, Canada

Wine routes are increasing in different wine regions of the Old World and the New World. In Quebec, the wine sector is young, but there is a great development of wine routes. This is mainly explained by the nature of the distribution of wine in Quebec, where the sale of alcoholic beverages is controlled by a state monopoly: the SAQ. Faced with the difficulties of entry into the SAQ, on-site sales are the main outlet for the Quebec wine makers, especially for smaller wineries. This environment is conducive to the development of wine routes. Wine routes in Quebec are important for the marketing of wine. At the same time, they participate in the construction of wine territories, acting as regional networks and regional development engines. Thus, the main hypothesis of this article postulates that the wine route is a mechanism that can lead to the creation of wine-growing areas, creating relationships between winemakers or strengthening existing relationships. The wine route helps stakeholders to transform geographic proximity into relational proximity. The objective of this article is first to present the characteristics of wine routes in Quebec and then to analyze their roles in the establishment of regional networks and the development of territories.

Key words: Wine tourism; Wine routes; Regional networks; Wine sector in Quebec

Address correspondence to Tarek Ben Hassen, Department of Humanities, Qatar University, P.O. Box 2713, Doha, Qatar. E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 43-54
2169-2971/15 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X
14546365943458
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Will the Japanese Venture Out of Barcelona and Taste Local Food?

Nanako Hida* and Germà Coenders

*School of Tourism, University of Girona, Girona, Spain
†Department of Economics, University if Girona, Girona, Spain

The aim of this article is to study the preferences and motivations of Japanese tourists in Barcelona regarding gastronomic experiences in the city and the willingness to undertake local trips to rural areas in Catalonia (the Spanish region of which Barcelona is the capital city) to enjoy food with a more local flavor. Drawing from the literature on gastronomic tourism and on Japanese tourist behavior, and from qualitative research, the article finds that the Japanese eating behavior in Barcelona differs from Japanese behavior in other destinations. The core eating behavior of Japanese tourists in Barcelona is local food, among which stereotypical Spanish food is dominant. They have no image of Catalonia and its gastronomy. However, they would venture to visit the Catalan hinterland if gastronomic attractions would be combined with nature and heritage, and provided they would get assistance to find information, organize the trip, and deal with cultural barriers. The findings can help the local industry and Japanese tour operators develop and market their products, which should ideally be segmented by age.

Key words: Rural tourism; Stereotypical foods; Japanese outbound tourism; Catalonia; Neophilia

Address correspondence to Germà Coenders, School of Economics and Management, University of Girona, Campus Montilivi, 17071 Girona, Spain. Tel: ++34972418736; Fax: ++34972418032; E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 55-67
2169-2971/15 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X
14546365943494
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Local and Traditional or Global and Modern? Food and Tourism in Singapore

Joan C. Henderson

Nanyang
Business School, Nanyang Technological University, Singapore

This article is concerned with aspects of food and tourism in modernizing Asian cities and the relationships among the local and traditional and global and modern, including the effects of globalization. These issues are discussed in a case study of the Southeast Asian city-state of Singapore where the dishes and dining on offer are shown to reflect historical and contemporary conditions. Food options and their diversity are also seen to be a core theme in destination marketing with a particular emphasis on hawker fare and fine dining; these are presented in terms of the local and traditional and global and modern, respectively, but there is evidence of past and present intermingling to create styles of cuisine and eating environments that are not so easily categorized. Singapore emerges as having a thriving foodservice industry and rich, complex, and dynamic food culture, which are positive attributes for a food tourism destination, although some shortcomings are acknowledged.

Key words: Celebrity chefs; Food; Hawkers; Singapore; Tourism

VOLUME 1: Abstracts

Journal of Gastronomy and Tourism, Vol. 1, pp. 5–17
2169-2971/15 $60.00
+ .00
DOI: http://dx.doi.org/10.3727/216929715X
14298190828796
E-ISSN 2169-298X

Copyright ©
2015 Cognizant, LLC.
Printed in the USA. All rights reserved.

Evolving Gastronomic Experiences: From Food to Foodies to Foodscapes

Greg Richards

Academy for Leisure, NHTV Breda University of Applied Sciences, Breda, The Netherlands

The relationship between gastronomy and tourism has developed rapidly in recent decades. Gastronomy has shifted from being a peripheral concern for destinations to being one of the major reasons for some tourists to visit. This review article analyses the causes of this shift, both in terms of the changing social position of gastronomy and in the context of the emerging experience economy. In particular, three moments of experience production are seen as marking stages in the development of the relationship between gastronomy and tourism: the first generation of gastronomic experiences based on the production of themed experiences for consumers; the second generation of experiences cocreated by producers and consumers; and the third generation of gastronomic experiences related to the development of communities around gastronomy and food. In this process a shift is observed from the taste patterns of individual “foodies” to the development of entire foodscapes.

Key words: Food experiences; Foodies; Foodscapes; Gastronomic tourism; Creative tourism; Consumption

Address correspondence to Greg Richards, Academy for Leisure, NHTV Breda University of Applied Sciences, Breda, The Netherlands. E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 1, pp. 19–31
2169-2971/15 $60.00
+ .00
DOI: http://dx.doi.org/10.3727/216929715X
14298190828831
E-ISSN 2169-298X

Copyright ©
2015 Cognizant, LLC.
Printed in the USA. All rights reserved.

Magic Mussels: Ingredients for Improvising a Tourism Destination

Katrín Anna Lund

Department of Geography and Tourism, Institute of Life and Environmental Sciences, University of Iceland, Reykjavík, Iceland

The article follows the foodways of mussels and explores the complex human and nonhuman entanglement their travels combine in order to uncover how a destination is improvised. Since 2010 the Museum of Sorcery of Witchcraft in North West Iceland, in a region named Strandir, has reduced its menu to serve platters of mussels during the summer as the only main course. Hence, it is examined how mussels as ingredients have added their flavor to Strandir and continue to enact it in a special way as a destination. This is a process in which I claim that mussels as a food are localized not in the sense that they are immobilized but rather through how they continue to move and enact Strandir as a destination in different contexts.

Key words: Mussels; Magic; Improvisation; Foodways; Destination

Address correspondence to Katrín Anna Lund, Department of Geography and Tourism, Institute of Life and Environmental Sciences, University of Iceland, AskjaSturlugötu 7, 101 Reykjavík, Iceland. Tel: +354 5254484; E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 1, pp. 33–44
2169-2971/15 $60.00
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DOI: http://dx.doi.org/10.3727/216929715X
14298190828750
E-ISSN 2169-298X

Copyright ©
2015 Cognizant, LLC.
Printed in the USA. All rights reserved.

Tourist Behavior Among Foodie Activity Dimensions

Erin Green,*1 Carol Kline,† Huili Hao,* and Alleah Crawford‡

*Center for Sustainability, East Carolina University, Greenville, NC, USA
†Hospitality and Tourism Management, Walker College of Business, Appalachian State University, Boone, NC, USA
‡School of Hospitality Leadership, East Carolina University, Greenville, NC, USA

This study examines the enjoyment of food-related activities among tourists, produces a scale of foodie activity dimensions, and compares demographic characteristics and travel behavior according to their alignment with the various dimensions. Findings indicate that those with greater enjoyment of food-related activities self-designate as a foodie. In addition, 10 food activity dimensions were produced, including Sustainable Agriculture, Adventure, Home Cooking, Trendy, and Political Activist dimensions. The results may inform which foodie activity dimensions should be targeted through destination marketing efforts, or which food-related activities might be specifically tailored to potential tourists based on their food-related interests.

Key words: Foodie; Activity dimensions; Market segmentation; Travel behavior

1Present address: 1425 Chapin Street NW, Apt. 51, Washington, DC 20009, USA.
Address correspondence to Carol Kline, Associate Professor, Hospitality and Tourism Management, Walker College of Business, Appalachian State University, 4078 Peacock Hall, Boone, NC 28608, USA. Tel: (001) 919-306-1705; E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 1, pp. 45–55
2169-2971/15 $60.00
+ .00
DOI: http://dx.doi.org/10.3727/216929715X
14298190828877
E-ISSN 2169-298X

Copyright ©
2015 Cognizant, LLC.
Printed in the USA. All rights reserved.

Are Culinary and Hospitality Service Attributes Key Predictors of Returning Visits for Culinary Tourism Locations?

Robert J. Harrington,* Michael Ottenbacher,† and Nina Lowenhagen

*School of Hospitality Business Management, Washington State University Tri-Cities, Richland, WA, USA
†Hospitality Management, Hochschule Heilbronn/Heilbronn University, Heilbronn, Germany

While a growing number of tourists view culinary and hospitality service as a major aspect of the travel experience, little research has been performed to assess if these attributes are primary predictors of return visits. To assess these relationships, the study used an expectation-based approach to assess expectation fulfillment and its impact on visitor intentions for future visits. A survey was conducted in South Tyrol, Italy and 721 tourists participated. The results supported the notion that a region known for its outstanding culinary profile could create a bundle of primary hospitality service and culinary attributes with the potential to become key decision factors for return visits to the destination. Other core tourism activities were nonsignificant predictors of return visits. Older visitors and those traveling in smaller groups were also more likely to revisit the destination.

Key words: Culinary tourism; Hospitality service quality; Expectation fulfillment; Intention to return; Destination loyalty

Address correspondence to Robert J. Harrington, School of Hospitality Business Management, Washington State University Tri-Cities, 2710 Crimson Way, West 207A, Richland, WA 99354, USA. Tel: 509-372-7394; E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 1, pp. 57–65
2169-2971/15 $60.00
+ .00
DOI: http://dx.doi.org/10.3727/216929715X
14338803391398
E-ISSN 2169-298X

Copyright ©
2015 Cognizant, LLC.
Printed in the USA. All rights reserved.

The Role of Food and Gastronomy in Online Travel Reviews About Agritourism Experiences

Elena MarchioriFabienne BoegliAsta Adukaite, and Lorenzo Cantoni

webatelier.net Laboratory–Faculty of Communication Sciences, USI–Universita della Svizzera italiana, Lugano, Switzerland

This article focuses on agritourism businesses and studies how online conversations can reveal the food and gastronomy characteristics of a tourism niche offer. The largest online platform specializing in Italian agritourism has been selected for this study, and 1,710 online travel reviews written in Italian, English, and German have been content analyzed. Results show how the Italian agritourism dining experience is perceived by national and international guests, and what the food-related factors are that comprise the Italian agritourism experience. These results might provide a foundation for a better understanding of how to promote the agritourism dining experience for different audiences, and what the main expectations are towards this tourism niche.

Key words: Food and gastronomy; Online travel reviews; AgritourismAgritourism dining Experience

Address correspondence to Elena Marchiori, Ph.D., Postdoctoral Researcher and Lecturer. Universita della Svizzera italiana (USI - University of Lugano), Via G. Buffi 13, 6904 Lugano, Switzerland. E-mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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