Gastronomic tourism experiences and experiential marketing
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Bibliographic Information
Gastronomic tourism experiences and experiential marketing
Routledge, 2022
- hbk.
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  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
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  United States of America
Description and Table of Contents
Description
This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers' perspectives.
Gastronomic experiences for tourists can take many forms, including cooking classes, sustainable gastronomy, visiting farms, attending food festivals, and eating with locals in their home, among others. From an experiential marketing perspective, gastronomic tourist experiences provide an opportunity to further understand co-creation opportunities for chefs, destinations and other service providers. Service providers play a key role in packaging and promoting such experiences to differentiate destinations and build their reputation and destination image. The various chapters in this book cover a wide range of gastronomic experiences from different continents including Australia, Asia and Europe. The book also provides a review of current research themes on the topic, thus identifying areas where further research is needed.
Gastronomic Tourism Experiences and Experiential Marketing is an essential read for both undergraduate and postgraduate students of Tourism, Hospitality, Management and Consumer Behaviour. This book will also be beneficial for industry practitioners and service providers who have an interest in understanding tourists who partake in gastronomic experiences. The chapters in this book were originally published as a special issue of Tourism Recreation Research.
Table of Contents
Introduction: Gastronomic tourism experiences and experiential marketing 1. Culinary destination consumer-based brand equity: exploring the influence of tourist gaze in relation to FoodPorn on social media 2. Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities 3. The culinary creative process of Michelin Star chefs 4. Gastronomic experience (co)creation: evidence from Taiwan and Catalonia 5. Gastro-nostalgia: towards a higher order measurement scale based on two gastro festivals 6. From plate to place: the role of restaurant servicescapes in the development of tourists' place meanings in Brittany, France 7. Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine 8. Discovering gastronomic tourists' profiles through artificial neural networks: analysis, opinions and attitudes
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