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. Increasingly, food and food consumption are seen as key elements in a better more sustainable world, where the interlinkages with tourism need to be further explored.
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. Moreover, 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 without 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 (1–2 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., 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 “Special feature contributions” for formatting.
Anne-Mette Hjalager University of Southern Denmark Universitetsparken 1, Kolding DK-6000 Denmark Tel: +45 6550 4220 E-mail: firstname.lastname@example.org
Mohamed Abioui, Ibn Zohr University, Morocco Abel D. Alonso, Edith Cowan University, Joondalup, Australia Giovanna Bertella, UiT The Arctic University of Norway, Tromso, Norway Magda AntonioliCorigliano, Università Bocconi, Milano, Italy Carlos Fernandes, Polytechnic Institute of Viana do Castelo, Viana do Castelo, Portugal ElisabeteFigueiredo, University of Aveiro, Aveiro, Portugal Isabelle Frochot, University de Savoie, Chambery, France Roger Haden, Southern Cross University, Australia Marcus Hansen, Wrexham Glyndwr University, Wrexham, UK JafarJafari, University of Wisconsin-Stout, Menomonie, WI, USA Leo Jago, University of Surrey, Surrey, UK Laura James, AalborgUniversity, Aalborg, Denmark Francisco Flores Madrid, Anahuac University, Mexico City, Mexico John Thomas Mgonja, SokoineUniversity of Agriculture, Morogoro, Tanzania MuchazondidaMkono, Southern Cross University, Lismore, Australia Lena Mossberg, Gothenburg University, Gothenburg, Sweden FevziOkumus, 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
Manuscript submission: Authors should submit Word document manuscripts electronically via Scholastica at https://gat.scholasticahq.com
Follow the guidelines below to prepare the manuscript.
General manuscript preparation: Manuscripts should be submitted as a Word document, double spaced, with all pages numbered. A cover page with the title only should be included because manuscripts are sent out for blind review. Main and secondary headings should be clearly identifiable.
Title page: This should contain the title, all author names and corresponding affiliation(s) for each author, which includes Department, Institution, City (State), Country. The corresponding author must be clearly designated and a complete mailing address and email address for the corresponding author must be included (phone and fax numbers are optional). A short title of approximately 40 characters (or less) should also be included.
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 between 4,000 and 10,000 words. Each figure and table counts for approximately 300 words. Book Reviews, Commentaries, and Research Notes should be 600–1,200 words in length.
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 page, title page, abstract and key words, introduction, the study, conclusion, acknowledgment, biographical note, reference list. 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.). [Note: always provide citation page number(s) in the text for quoted material from a printed source.]The reference list, placed at the end of the text, must be in alphabetical order. Include in the reference list only those cited in the text and ensure that all text citations have an entry in the reference list. 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; Uysal & Gitelson, 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 book: Frechtling, 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.
Use of Copyright Material: Authors must attest their manuscript contains original work and provide proof of permission to reproduce any content (artwork, photographs, tables etc.) in connection with their manuscript, also ensuring their work does not infringe on any copyright and that they have obtained permission for its use. It is important to note that any and all materials obtain via the Internet/social media (including but not limited to Face Book, Twitter, Instagram, etc.) falls under all copyright rules and regulations and permission for use must be obtained prior to publication.
Figures: All figures should be prepared to be suitable for reproduction at high resolution. Figures should be prepared without color unless the figure is to be printed in color. [Note there is a charge for color (see Author Options below)]. 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 (do not incorporate figure legends as part of the figure itself).
Tables: Table material should not duplicate the text. Include a title for each table. Avoid overly wide or long tables that would not fit printed page parameters.
Commentary, Research Notes, and Book Reviews: Journal of Gastronomy and Tourism(GAT)also solicits submission to these Departments. The above general format applies.
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.
Special Feature—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.
Copyright: Publications are copyrighted for the protection of authors and the publisher. A Transfer of Copyright Agreement will be sent to the corresponding author whose manuscript is accepted for publication. The form must be completedand returned with the final manuscript files(s).
Author Options: Articles appearing in Journal of Gastronomy and Tourism are available to be open access and also contain color figures (neither is a condition for publication). Authors will be provided with an Author Option Form, which indicates the following options.
A voluntary submission fee of $125.00 includes one free page of color and a 50% discount on additional color pages (color is discounted to $100.00 per color page).
Open access is available for a fee of $200.00 for up to 15 pages and $50.00 for each additional page. Color would be discounted to $100.00 per color page.
If you choose to have your article be open access, an Open Access form will be sent with the amount due based on the number of pages at proof stage. The Open Access form will need to be completed and returned with payment information and any corrections to the proof prior to publication.
The use of color in articles is an important feature. Your article may contain figures that should be printed in color. There is a charge for figures appearing in color. Cost for color figure in an article $200.00 (if not paying Voluntary Submission Fee or Open Access Fee). A payment form will be provided with your proof if you take advantage of this option, which will need to be completed and returned with any corrections to the proof prior to publication.
Author Option Form: The Author Option form will be sent to the author whose manuscript is accepted. The form must be completed and returned with the final manuscript file(s) even if the answer is “No” to the options. This form serves as confirmation of your choice for the options.
Page Proofs: Page proofs will be sent electronically to the designated corresponding author prior to publication. Minor changes only are allowed at this stage. The designated corresponding author will receive one free copy of the issue in which the article is published and a free pdf file of the final press article will be sent by email.
Disclaimer: 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.
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) https://publicationethics.org/core-practices. 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. Briefly:
Journal of Gastronomy and Tourism is governed by an international editorial board consisting of experts in 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 and other related fields. Information regarding the editorial board members is listed on the inside front cover of the printed copy of the journal in addition to the homepage for the journal at:https://www.cognizantcommunication.com/journal-titles/journal-of-gastronomy-and-tourism under the “Editorial Board” tab.
This editorial board conducts most of the manuscript reviews and plays a large role in setting the standards for research and publication in the field. The Editor-in-Chief receives and processes all manuscripts and from time to time will modify the editorial board to ensure a continuous improvement in quality.
The reviewers uphold a peer review process without favoritism or prejudice to gender, sexual orientation, religious/political beliefs, nationality, or geographical origin. Each submission is given equal consideration for acceptance based only on the manuscript’s importance, originality, academic integrity, and clarity and whether it is suitable for the journal in accordance with the Aims and Scope of the journal. They must not have a conflict of interest with the author(s) or work described. The anonymity of the reviewers must be maintained.
All manuscripts are sent out for blind review and the editor/editorial board will maintain the confidentiality of author(s) and their submitted research and supporting documentation, figures, and tables and all aspects pertaining to each submission.
Reviewers are expected to not possess any conflicts of interest with the authors. They should review the manuscript objectively and provide recommendations for improvements where necessary. Any unpublished information read by a reviewer should be treated as confidential.
Manuscripts must contain original material and must not have been published previously. Material accepted for publication may not be published elsewhere without the consent of the publisher. All rights and permissions must be obtained by the contributor(s) and should be sent upon acceptance of manuscripts for publication.
References, acknowledgments, figure legends, and tables must be properly cited and authors must attest their manuscript contains original work and provide proof of permission to reproduce any content (artwork, photographs, tables, etc.) in connection with their manuscript, also ensuring their work does not infringe on any copyright and that they have obtained permission for its use. It is important to note that any and all materials obtain via the Internet/social media (including but not limited to Face Book, Twitter, Instagram, etc.) falls under all copyright rules and regulations and permission for use must be obtained prior to publication.
Authors listed on a manuscript must have made a significant contribution to the study and/or writing of the manuscript. During revisions, authors cannot be removed without their permission and that of all other authors. All authors must also agree to the addition of new authors. It is the responsibility of the corresponding author to ensure that this occurs.
Financial support and conflicts of interest for all authors must be declared.
The reported research must be novel and authentic and the author(s) should confirm that the same data has not been and is not going to be submitted to another journal (unless already rejected). Plagiarism of the text/data will not be tolerated and could result in retraction of an accepted article.
When humans, animals, or tissue derived from them have been used, then mention of the appropriate ethical approval must be included in the manuscript.
The publishers agree to ensure, to the best of their abilities, that the information they publish is genuine and ethically sound. If publishing ethics issues come to light, not limited to accusations of fraudulent data or plagiarism, during or after the publication process, they will be investigated by the editorial board including contact with the authors’ institutions if necessary, so that a decision on the appropriate corrections, clarifications, or retractions can be made. The publishers agree to publish this as necessary so as to maintain the integrity of the academic record.
Food Tourism in a Marginal Agricultural Region: The Case of Michigan’s Upper Peninsula – 1 DOI: https://doi.org/10.3727/216929719X15657857907752 Michael Broadway,* Leticia Antunes,* and John Broadway†
*Department of Earth, Environmental & Geographical Sciences, Northern Michigan University, Marquette, MI, USA †Lundquist College of Business, University of Oregon, Eugene, OR, USA
Sandwiched between Lake Superior, Lake Michigan, and Lake Huron, Michigan’s Upper Peninsula has been catering to tourists for over 100 years. The region’s isolation and wilderness make it ideal for tourists wanting to escape to the outdoors. The area has a distinct cuisine that originated with Native Americans and Europeans drawn to the region’s mines. During the second half of the 20th century, farming in the Upper Peninsula declined due to a short growing season, poor soils, and distances from markets. However, in the past 25 years a number of farms have opened in the central Upper Peninsula, and specifically the Marquette area, growing vegetables using season-extending technology. These farms represent a source of local food that could support a food tourist industry, while contributing to the region’s sustainability. The purpose of this article is to examine the degree to which restaurants in the Marquette area are incorporating local food in their menus and conveying a sense of place. The study found that most restaurants fail to mention local food suppliers on their menus, and despite the Upper Peninsula’s distinct cultural identity it does not extend to the promotion of a local food culture. However, to the east of Marquette in the small town of Munising, a restaurant illustrates that it is possible for tourists to taste the Upper Peninsula through local food. In short, food tourism has the potential to attract tourists to the area but there needs to be a concerted effort to promote local food in restaurants.
Key words: Upper Peninsula; Terroir; Local food; Sense of place
Imagined Idylls and Nostalgic Idealization: Gastronomic Tourism in Rural Hungary – 13 DOI: https://doi.org/10.3727/216929719X15657857907761
Bernadett Csurgó,* Clare Hindley,† and Melanie Kay Smith*
*Institute for Sociology of the Centre for Social Sciences of the Hungarian Academy of Sciences, Budapest, Hungary †Department of Language and Communication, IUBH International University of Applied Sciences, Bad Honne, Germany
As a counterbalance to the speed of movement that dominates the modern era, rural living can offer a less frenetic experience, including slow food, and an imagined (if romanticized) rural “idyll.” Urban cosmopolitans and tourists partake of both leisure and tourism activities in the countryside, and in some cases even settle there permanently. The authors explore the impacts of such developments on local culinary “habitus” and the impacts of tourism demand on local gastronomic traditions and identity using a series of in-depth interviews undertaken in several regions of rural Hungary. These interviews reflect the perspectives of local communities, urban migrants, and other stakeholders who have contributed to the diversification and hybridization of the rural environment and its gastronomic traditions. The authors conclude that traditional food production and gastronomy play a central role in the imagined construction of a rural idyll, community identity construction, and the nostalgic idealization of rural living in Hungary.
Sommeliers’ Food and Beverage Combinations: Social Conventions and Professional Identity – 29 DOI: https://doi.org/10.3727/216929719X15657857907770
Henrik Scander,* Nicklas Neuman,† and Richard Tellström‡
*School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden †Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden ‡Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden
Research on food and beverage combinations has mainly concentrated on sensory evaluation of product characteristics or customer preferences, and there is limited research on professional practices related to food and beverage combinations. In this study, in-depth focus group interviews were conducted with 21 Swedish sommeliers with different work experiences. The aim was to explore how professional sommeliers perform food and beverage combinations as a social practice. The qualitative content analysis resulted in two categories: conventions of combining and the sommelier identity. It was shown that performing food and beverage combinations was a routinized activity surrounded by rules, competence, and materiality and was driven by the will to satisfy guests and benefit emotionally and economically. It was also described as being a part of shaping sommeliers’ professional identities through a continuous striving for improved competence. These findings contribute to the literature on food and beverage combinations, bridging the gap between objective taste and individual subjectivity, have practical relevance for the hospitality industry, since they indicate norms of behavior and individual driving forces in one of its professions. This also helps educators in the industry to challenge traditional ways of teaching combinations in culinary arts. Moreover, as identity works as a driver for sommeliers in their professional development, this also presents ideas about how to improve staff retention in the restaurant business by building professional identities.
Key words: Food pairing; Sommelier; Theories of practice; Restaurant
The Importance of Architecture in Food and Drink Experiences Within a Tourism Context – 41 DOI: https://doi.org/10.3727/216929719X15657857907789 Julia N. Albrecht,* Tobias Danielmeier,† and Patrick Boudreau*
*Department of Tourism, University of Otago, Dunedin, New Zealand †College of Art, Design and Architecture, Otago Polytechnic, Dunedin, New Zealand
This article explores the relationship between spatial settings and food and drink experiences in tourism and hospitality. Food and drink providers often appear unaware or deliberately neglectful of the effects of the environment on food and drink experiences. However, certain tourism and hospitality providers successfully make use of architecture and design, and/or integrated multisensory experiences to enhance customer perceptions and satisfaction. Based on a scoping review and architectural precedents, this article provides unique examples of architecture and design, and discusses their influence on the total tourism and/or hospitality product. Literature from the fields of food sciences, psychology, design, and architecture is used to explain these influences. Taken together, this article highlights how the careful and targeted use of architecture and architectural design can substantially contribute to meaningful and memorable dining experiences in tourism. Specifically, this article illustrates how architecture can help provide multisensory dining experiences. Considerations for future research are provided and include: investigating the differences between permanent and temporary food and drink installations and framing future empirical research with pertinent theoretical frameworks.
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