Tourism Culture & Communication

EDITORS-IN-CHIEF

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Manuscript submission: Authors should submit their manuscripts electronically and in Word format by email to the joint editors-in-chief, Professor Brian King and Assistant Professor Wantanee Suntikul at tcc.journal@polyu.edu.hk. The submission of manuscripts, figures, and tables should follow the guidelines noted below.

General manuscript preparation: Manuscripts should be submitted as a Word document, double spaced, with all pages numbered. Because manuscripts are sent out for blind review, submissions should include a cover page that includes only the title. Submissions should include figures and tables at the end of the file or provide figures in a separate file attachment. It is important to note that figures and tables should not be incorporated within the text of the manuscript. Main and secondary headings should be clearly identifiable.

Title page: This should contain the title of the manuscript, and the names of all authors and corresponding affiliation(s) for each contributor, which should include Department/School/College, Institution, City (State), and Country. The corresponding author must be clearly designated and a complete postal mailing address and email address must be included for the corresponding author (phone and fax numbers are optional). A short title should also be included.

ORCID iD: Authors may include their ORCID (Open Researcher and Contributor ID) number if they wish and a link and the iD number will be included in the final article.

Abstract and key words: Submissions should an abstract of up to 300 words. This will represent the content of the manuscript in abbreviated form. It should include major results, conclusions, and/or recommendations, followed by supporting details of the research method, scope and purpose, as appropriate. Three to five key words that are suitable for indexing purposes should be supplied.

Text: All main and subheadings should be clearly indicated. The APA Publication Manual (7th edition) guidelines should be followed for citing references in the text (see below) and for the reference list. All figures and tables must be cited in the text in the order in which they appear (do not incorporate figures and tables within the body of the text). The file should be arranged as: title-only cover page, title page (with names and affiliations), abstract and key words, main body text, reference list, figure legends and figures (or provide figures in a separate file), and tables.

References: The reference list should be arranged in alphabetical order. Follow APA Publication Manual (7th edition) for text and reference list citations, following the examples that are set out below. Consult chapters 8 and 9 in the manual for complete text citations and reference list entries manual. [Note: always provide citation page number(s) in the text for quoted material from a printed source.] Include in the reference list only those cited in the text and ensure that all text citations have an entry in the reference list.

Text citations: (Bruckman, 2002) or (Alderman & Modlin, 2016; Cai, 2002; Laesser et al., 2009) or (Kahn, 2013, p. 38) (for quoted material). Please note that names within parentheses should appear in alphabetical order, NOT listed chronologically.

Journal Article: Parashar, A., Kumar, M., & Saluja, V. (2019). Discovering India through imagery in postcolonial travel writings. Tourism, Culture & Communication, 19(2), 103–110. https://doi.org/10.3727/109830419X15536971539399

Book: Arnold-de Simine, S. (2013). Mediating memory in the museum: Trauma, empathy, nostalgia. Palgrave Macmillan.

Book chapter in edited book: Gallas, K. L., & Perry, J. D. (2014). Comprehensive content and contested historical narratives. In K. L. Gallas & J. D. Perry (Eds.), Interpreting slavery at museums and historic sites (pp. 1–20). Rowman & Littlefield Publishers.

Internet Source: The Art of Travel. (2016). Solo female travel on rise: A report. https://artoftravel.tips/solo-female-travel/#.WgkIW1uCy71

Please note that citations such as “personal communication” should be cited parenthetically in the text only. Do not include in the reference list.

Inclusive and Bias-Free Language: Authors should ensure that their manuscript is free from bias, conveys respect to all people, is sensitive to differences, and does not indicate cultural dominance or make cultural assumptions. Use appropriate and unbiased language descriptors regarding age, disability, gender, sexual orientation, socioeconomic status, and other personal factors. Consult Chapter 5 of the 7th edition of Publication Manual of the American Psychological Association for bias-free language guidelines.

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 provided in .doc, .jpg, .tif, or .pdf format, at high resolution. Do not incorporate figures within the text of the manuscript. Figures should be prepared without color unless the figure is to be printed in color (note there is a charge for printing figures in color). Avoid light shading that will not reproduce well. Labeling and figure detail must be large enough to be legible after reduction to fit page parameters. Each figure must be cited in thetext and legends for all illustrations should be included at the end of the manuscript file. Do not incorporate the figure legend or figure number as part of the figure itself.

Tables: Table material should not duplicate the text. Include each table on a separate page at the end of the manuscript or as a separate file. Include a title for each table. Avoid overly wide or long tables that would not fit printed page parameters.

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 becompleted and returned with the final manuscript files(s).

Author Options: Articles appearing in Tourism, Culture & Communication 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 the publisher and editorial board make every effort to ensure 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.

Tourism, Culture and Communication (TCC) Peer Review Policy

To maintain high peer reviewing standards, Tourism, Culture & Communication (TCC) uses a double-blind review process, whereby the identity of the reviewers is unknown to the authors and authors identities are unknown to the reviewers. Peer review is defined as the evaluation of scientific, academic, or professional work by others working in the same field to ensure the publication of high-quality scientific research.

The TCC peer review process is as follows:

An article is first checked for formatting and required acknowledgments by the Journal Administrator, after which it is forwarded to the Joint-Editors-in-Chief (JEIC).

The JEIC select between 2 and 4 reviewers based on key words, article content and peer review track record. to provide a detailed assessment of the paper. The reviewers are always experts in their field and may be members of the TCC editorial board. Reviewers will have no history of conflict with the authors of the paper and should be in good standing, based on their scholarly track record.

The comments received from the reviewers (a minimum of 2) will be received within 4-6 weeks. They are delivered to the JEIC who draw upon these comments to assess the merit of the manuscript, along with their own assessment. Special attention is given to declarations of potential conflict of interest. Where applicable, the JEIC will verify statements about appropriate approvals received in the case of research using human subjects. Likewise, claims about the use of appropriate statistical testing are ensured.

On receipt of relevant and sufficient reviewer comments, the JEIC will reach a collective decision based on a close examination and a determination is then conveyed to the authors. The authors receive detailed comments along with the final decision: accept, accept with minor revision, accept with major revision, or rejection. Authors may be invited to resubmit their work as a research note at the discretion of the JEIC. The comments to authors are blinded. The identity of the JEIC (and where appropriate the applicable editorial associate) is revealed in the decision letter.

Prospective TCC reviewers have the opportunity to read and evaluate current research in their area of expertise when it is at an early stage, thereby contributing to the integrity of scientific exploration. Anyone interested in becoming a reviewer for TCC is invited to contact the JEIC Brian King and Wantanee Suntikul, The Hong Kong Polytechnic University, Hong Kong SAR, China at tcc@polyu.edu.hk.

As a reviewer for Tourism, Culture & Communication, you can take advantage of the following incentive:

If you review three papers for one of the Cognizant journals (Tourism Review International, Tourism Analysis, Event Management, Tourism Culture and Communication, Tourism in Marine Environments, and Gastronomy and Tourism) within a one-year period, you will qualify for a free OPEN ACCESS article in one of the above journals.

ETHICS STATEMENT

The publishers and editorial board of Tourism Culture & Communication 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:

Editorial Board

Tourism Culture & Communication is governed by an international editorial board consisting of experts in interdisciplinary perspectives in areas of interest that may branch away from traditionally recognized national and indigenous cultures, for example, cultural attitudes toward the management of tourists with disabilities, gender aspects of tourism, sport tourism, or age-specific tourism, and 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/tourism-culture-a-communication 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.

Authors

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.

Publisher

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.

View All Abstracts

Access Current Articles (Volume 21, Number 1)

Table of Contents:

Volume 21, Number 1

SPECIAL ISSUE
TOURISM, FOOD, AND CULINARY DIASPORAS
Guest Editors: Watson Baldwin and Bob McKercher

Tourism, Food, and Culinary Diasporas: Introduction to the Special Issue – 1
Watson Baldwin and Bob McKercher
DOI: https://doi.org/10.3727/109830421X16135685359893

From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences – 5
DOI: https://doi.org/10.3727/109830421X16135685359910

Alessandra Campanari* and Alessio Cavicchi†

*Independent Researcher, Department of Education, Cultural Heritage and Tourism, Macerata, Macerata, Italy
†Department of Education, Cultural Heritage and Tourism, University of Macerata, Macerata, Italy

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.

Key words: Ethnic restaurants; Connoisseur-oriented restaurants; Italian culinary immigration; Food tourism experiences; Food authenticity

Do Korean Restaurants Influence People to Travel to Korea? – 17
DOI: https://doi.org/10.3727/109830421X16135685359929

Sanghyb Jeon* and Bob McKercher†

*School of Hotel and Tourism Management, The Hong Kong Polytechnic University, Hong Kong
†University of Queensland, St Lucia, QLD, Australia

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.

Key words: Korea; Food marketing; Destination image; Push and pull factors

Culture and Motives of Tourists on Food Consumption in Hong Kong – 25
DOI: https://doi.org/10.3727/109830421X16135685359938

Derrick Lee,* Watson Baldwin,† Wilco Chan,‡ and Erin Hui-Wen Shih§

*Academic Division, Singapore Institute of Management, Singapore
†Faculty of Management and Hospitality, Culinary Arts Management, Technological and Higher Education Institute of Hong Kong (THEi), Hong Kong
‡Macao Institute for Tourism Studies, Macao, China
§Department of Hospitality Management, Southern Taiwan University of Science and Technology, Tainan City, Taiwan

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.

Key words: Food tourism; Culture; Chinese tourists; Western tourists; Hong Kong

Phantom Demand and the Sake Market – 39
DOI: https://doi.org/10.3727/109830421X16135685359947

Bob McKercher,* Ryan P. Smith,† Watson Baldwin,‡ and Forest Ma§

*University of Queensland, St Lucia, QLD, Australia
†Lam Family College of Business, San Francisco State University, San Francisco, CA, USA
‡Technological and Higher Education Institute of Hong Kong (THEi), Hong Kong
§School of Hotel, Restaurant and Tourism Management, University of South Carolina, Columbia, SC, USA

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.

Key words: Demand; Sake; Hotel; Hong Kong; Japan

Mindful Eating: Reinvigorating American Culinary Diaspora in a Low-Income Community – 49
DOI: https://doi.org/10.3727/109830421X16135685359956

Alex Askew

BCA Global, USA

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.

Key words: Mindfulness; Culinary diaspora; American cuisine; Beloved Community

Gullah Cuisine: Is it a Story of Cultural Appropriation or Cultural Appreciation? – 55
DOI: https://doi.org/10.3727/109830421X16135685359974

Kevin Mitchell

Culinary Institute of Charleston, Trident Technical College, North Charleston, SC, USA

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 cultures. 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.

Key words: Cultural appropriation; Gullah; Food studies; Cultural exploitation; Cultural appreciation

CRITICAL REVIEWS SECTION  – 63

CRITICAL BOOK REVIEW

The Routledge Handbook of Gastronomic Tourism (S. K. Dixit) – 65
Robert S. Bristow

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Publishing Information

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Copyright Notice: It is a condition of publication that manuscripts submitted to this journal have not been published and will not be simultaneously submitted or published elsewhere. By submitting a manuscript, the authors agree that the copyright for the article is transferred to the publisher, if and when the article is accepted for publication. The copyright covers the exclusive rights to reproduce and distribute the article, including reprints, photographic reproductions, microform, electronic, or any other reproductions of similar nature and translations. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording, or otherwise, without permission in writing from the copyright holder.

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Printed in the USA

Updated as of December 2020

Number of submissions:  250
Number of reviews requested:  140
Number of reviews received:  100
Approval rate:  8%
Average time between submission and publication:  7 months