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- Goolaup, Sandhiya, 1985
(författare)
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A study on the nature of the food tourist’s experience: the tourist’s viewpoint
- 2014
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Ingår i: The 23 rd Nordic Symposium On Tourism And Hospitality Research, 2-4 October 2014,Copenhagen Denmark.
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Food is increasingly being recognized as an integral part of the tourist experience and sometimes it is one of the key reasons for travelers to visit a particular destination. Even though, the importance of food in tourism experience has been widely acknowledged (e.g., Kim et al. 2009; Chang et al. 2011) research has yet to take a holistic approach to understand the nature of the food tourist experience. Several authors have looked upon factors influencing the experience of a meal in a restaurant or the nature of the wine tourist experience. For instance, in a study conducted by Charters (2006) it was found out that the wine tourists seek experience which comprised of an interaction between the natural setting, wine, food, cultural and historical inputs and the people who service them. However, it is not clear what makes up a food tourist experience. According to Hall and Mitchell (2001), the food tourists are primarily motivated by the desire to experience the produce of a specific region or a particular type of food. Hence, an important question remains; is food the main element in the food tourist experience or is it other factors? So far, this aspect of the study has not received significant attention. An understanding of this particular phenomenon is important as it provides an in-depth understanding of what the food tourists are looking for. It can also help destination marketers in the development and promotion of gastronomic experience. To obtain insight on the food tourist experience, the study relies on observations and in-depth interviews with 16 food tourists who visited an oyster bar situated on the West Coast of Sweden. The result suggests that the food tourists look not only for food but rather an amalgam of other components which contribute significantly in their food tourist experiences. Result from this study further indicates that the atmosphere, host, product, story and theme, learning/educational and social aspect all contribute equally in the food tourist experience.
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| 2. |
- Goolaup, Sandhiya, 1985-
(författare)
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Conceptualization of Sharing in Extraordinary Food Experiences
- 2021
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Ingår i: 4th International Scientific Conference “Restarting tourism, travel and hospitality: The day after”. - Greece : International Hellenic University. ; , s. 771-772
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Konferensbidrag (refereegranskat)
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| 3. |
- Goolaup, Sandhiya, 1985, et al.
(författare)
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Developing a Theory of Surprise from Travelers’ Extraordinary Food Experiences
- 2018
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Ingår i: Journal of Travel Research. - : SAGE Publications. - 0047-2875 .- 1552-6763. ; 57:2, s. 218-231
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this research is to explore the extraordinary experiences of food tourists and to develop a theory of surprise in relation to a typology of food cultural capital. We draw on phenomenological interviews with 16 food tourists. We found that food tourists experienced surprise in different ways, depending on their food cultural capital. Food tourists who possessed a high level of cultural capital were surprised by the simplicity or complexity of the experience while those possessing a low level of cultural capital were surprised by the genuinity of the experience. Thus, we make an important theoretical contribution here as we learn that the resources food tourists possessed in the form of cultural capital conditioned the ways in which they conceived an extraordinary experience. More so, using the cultural capital perspective, we have also demonstrated the role of social context in contributing to creating an extraordinary experience.
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| 4. |
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| 5. |
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| 6. |
- Goolaup, Sandhiya, 1985, et al.
(författare)
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Exploring the concept of extraordinary related to food tourists’ nature-based experience
- 2017
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Ingår i: Scandinavian Journal of Hospitality and Tourism. - : Informa UK Limited. - 1502-2250 .- 1502-2269. ; 17:1, s. 27-43
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Tidskriftsartikel (refereegranskat)abstract
- The present study was undertaken in the context of a rise in the number of tourists travelling exclusively for food experiences. With the purpose of understanding what makes an extraordinary nature-based experience, non-participant observations and a number of interviews were carried out with food tourists visiting an oyster bar. The use of grounded theory as a data-analytic approach reveals a number of elements important in creating an extraordinary nature-based experience for the food tourists: non-ordinary, togetherness, insightful, hospitality, luxurious, genuine and peripheral.
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| 7. |
- Goolaup, Sandhiya, 1985-
(författare)
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Extraordinary Tourists’ Experience
- 2022. - 1
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Ingår i: Encyclopedia of Tourism Management and Marketing. - Cheltenham : Edward Elgar Publishing. - 978 1 80037 747 9
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Bokkapitel (refereegranskat)abstract
- This paper provides an overview of the concept extraordinary tourist experience and highlights its complexity. It also elaborates on the five facilitators (1) experiencescape, (2) properties of the experience, (3) social dynamics: (4) transformative and (5) positive surprise.
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| 8. |
- Goolaup, Sandhiya, 1985, et al.
(författare)
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Learning through extraordinary tourism experiences: the case of oyster safaris in Lysekil and the oyster bar on Käringön
- 2017
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Ingår i: Abstract presented at the 9th International Congress on Coastal and Marine Tourism (CMT2017), University of Gothenburg, Sweden, 13-16 June.
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Tourist experience is a core aspect surrounding the hospitality and tourism industry. Tourists are increasingly looking for new experiences that not only provide them with mere fun and satisfaction but can also engage them intellectually through immersion in activities, time and space. In short, they are in search of experiences that are extraordinary in nature. Extraordinary experiences are typically perceived as being emotionally intense, transformative and yield feeling of personal triumph and sense of achievement. Extant research has demonstrated that learning is a core aspect underlying extraordinary experience since it makes the experience more meaningful (e.g. Goolaup and Mossberg 2016). Despite being a critical element in such experience, learning has received scant attention, since the literature provides few answers to how and in what situations tourists learn (Falk et al. 2012). Hence, the purpose of this study is to understand how tourists learn through extraordinary experience. Theoretically, it is encased within learning theory, where knowledge and skills are considered as being obtained in an ongoing cumulative process (Gipps, 1999), where the learner’s beliefs are challenged and experiences are made sense of (Shephard, 1992). The case of oyster safaris in Lysekil and the Karingo oyster bar, both situated on the Swedish west coast, are used to highlight how learning takes place for tourists engaged in extraordinary food experiences. These two contexts are appropriate since tourists perceive the experiences as being extraordinary in nature. They also provide a range of activities and opportunities for tourists’ learning. The empirical material comprise of observations (during the trips) and face-to-face interviews (after the trips) using a phenomenological approach. Preliminary findings indicate that tourists involved in extraordinary experiences are more likely to learn by being in a stimulating environment where learning is enhanced through; (1) engagement with the environment, activities, other participants and the hosts; (2) self-reflection; (3) conversation; (4) and critical moments that trigger self-examination and renegotiation. References: Falk, J. H., Ballantyne, R., Packer, J., and Benckendorff, P. (2012). Travel and learning: A neglected tourism research area. Annals of Tourism Research, 39(2), 908-927. Gipps, C. (1999). Socio-cultural aspects of assessment. Review of research in education, 24(1), 355-392. Goolaup, S., and Mossberg, L. (2016). Exploring the concept of extraordinary related to food tourists’ nature-based experience. Scandinavian Journal of Hospitality and Tourism, 17(1), 27-43.
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| 9. |
- Goolaup, Sandhiya, 1985
(författare)
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On Consumer Experiences and the Extraordinary
- 2018
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- In today’s society, consumers are increasingly looking for experiences that are hedonic, positively intense, and intrinsically enjoyable, or what is called an extraordinary experience. Although, extraordinary experience as a concept has been gaining importance in consumer research, it still lacks both theoretical and empirical development. Previous work has focused on activities that are high-risk and that occur in environment that are already extraordinary in nature. However, there is a general lack of research on how mundane experiences that are inherently part of the daily life of consumers are conceived of as extraordinary when consumed within a non-ordinary context. Therefore, using the context of food in tourism and hospitality, this thesis aims to provide insight into what constitutes an extraordinary experience. Using qualitative methods such as existential phenomenology and grounded theory, empirical data was collected using interviews and observations of food tourists, consumers visiting an oyster bar and an oyster festival. This resulted in five papers that were framed using a variety of theoretical perspectives, such as Turner’s structure and anti-structure model, Bourdieu’s notion of cultural capital, sharing, and value co-creation. In contrast to the current literature, this thesis offers an alternate way of theorizing extraordinary experiences. It identified elements such as profaneness, collaborative and/or limited interactions and conflict-easing situations. These elements are representative of both the ordinary and the non-ordinary. In particular, the thesis contributes to the current literature by showing the coexistence of structure (ordinary) and anti-structure (non-ordinary) as being positive and important when considering the extraordinary food experience. Since the co-existence of these elements is perceived as being positive, the term synstructure is proposed to refer to this relationship. In addition, the thesis also goes a step further and contributes to the current literature by showing how consumers with different cultural and social resources also experience the extraordinary differently.
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| 10. |
- Goolaup, Sandhiya, 1985-, et al.
(författare)
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Reconceptualizing Tourists’ Extraordinary Experiences
- 2023
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Ingår i: Journal of Travel Research. - : SAGE Publications. - 0047-2875 .- 1552-6763. ; 62:2, s. 399-411
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Tidskriftsartikel (refereegranskat)abstract
- Research that conceptualizes tourist extraordinary experiences both from the structural and anti-structural perspective is limited in the tourism literature. The purpose of this research is to develop a new theoretical perspective that re-conceptualizes our understanding of tourists’ extraordinary experience by taking into consideration both the structural and anti-structural elements of an experience. It draws on phenomenological interviews with 26 food tourists. The study finds that extraordinary experience consists of elements such as profaneness, collaborative interactions and conflict-easing, which represent both the structural and anti-structural elements. The findings of this study allow us to question whether extraordinary experience is purely structural or anti-structural as suggested by previous research. Rather, based on the findings, we argue that extraordinary experience is the positive co-existence of both the ordinary and the non-ordinary. As a result, we use the term “synstructure” to conceptualize the tourist extraordinary experience.
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