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Developing a Theory...
Developing a Theory of Surprise from Travelers’ Extraordinary Food Experiences
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- Goolaup, Sandhiya, 1985 (författare)
- Gothenburg University,Göteborgs universitet,Centrum för turism,Företagsekonomiska institutionen, Marknadsföring,Centre for Tourism,Department of Business Administration, Marketing Group
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- Solér, Cecilia, 1962 (författare)
- Gothenburg University,Göteborgs universitet,Företagsekonomiska institutionen, Marknadsföring,Department of Business Administration, Marketing Group
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Nunkoo, Robin (författare)
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(creator_code:org_t)
- 2017-02-12
- 2018
- Engelska.
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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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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- SAMHÄLLSVETENSKAP -- Ekonomi och näringsliv -- Företagsekonomi (hsv//swe)
- SOCIAL SCIENCES -- Economics and Business -- Business Administration (hsv//eng)
Nyckelord
- food tourists
- extraordinary food experience
- food cultural capital
- surprise
- phenomenology
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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