| 1. |
- De Jong, Anna, et al.
(författare)
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Gastronomy Tourism : An Interdisciplinary Literature Review of Research Areas, Disciplines, and Dynamics
- 2018
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Ingår i: Journal of Gastronomy and Tourism. - 2169-2971 .- 2169-298X. ; 3:2, s. 131-146
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Tidskriftsartikel (refereegranskat)abstract
- Residing with the exponential growth of gastronomy tourism research, a number of review articles have examined the relationship of gastronomy and tourism from distinct thematic and disciplinary perspectives. What remains absent is a comprehensive overview that encapsulates the interdisciplinary dimensions of this area of research. In response, this study comprehensively investigates gastronomy tourism literature utilizing a network and content analysis, with an aim to map the main subject areas concerned with gastronomy tourism and relations between varying subject areas. In doing so, themes determining gastronomy tourism and focus for future exploration are identified. The review findings suggest that the trajectory of gastronomy tourism research is characterized by the dominance of "tourism, leisure, and hospitality management" and "geography, planning, and development." Three recommendations are proposed to assist development of gastronomy tourism research: increased dialogue across subject areas, development of critical and theoretical approaches, and greater engagement with sustainability debates.
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| 2. |
- Demydyuk, Ganna, et al.
(författare)
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Cruise Control : Steering Through the Waves of Customer Satisfaction Across Cruise Market Segments
- 2024
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Ingår i: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X.
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Tidskriftsartikel (refereegranskat)abstract
- This study investigates the intricate relationships between overall cruise rating and various experience attributes by leveraging a comprehensive dataset of consumer reviews from two major online platforms. The analysis revealed that the core elements of hospitality, particularly dining and service, are critical for overall cruise satisfaction, perceived value, and ship quality perceptions. A major finding of this study is the critical role of perceived value for money in shaping the satisfaction narratives expressed by cruise patrons in online reviews in all market segments. The originality of this study lies in its examination of various market segments and review samples, which illuminate the complex and multidimensional aspects of customer satisfaction. The results indicate that hospitality strategies should vary significantly across segments, further emphasising the need for a nuanced approach because of the varied expectations across these markets. Furthermore, the study reveals a pattern suggesting that cost-cutting efforts, when involving food costs, result in lower satisfaction levels in dining and multiple categories, ultimately opposing potential savings. This insight emphasises the need for cruise lines to balance cost-cutting measures carefully while maintaining high-quality dining experiences to enhance overall customer satisfaction. These findings underscore the importance of utilising diverse review metrics to develop a multidimensional framework for customer-centric performance management across all hospitality sectors.
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| 3. |
- Hoff-Jørgensen, Camilla, et al.
(författare)
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Rethinking Restaurant Queueing Design : The Example of Noma's Post-Covid-19 Burger Pop-up
- 2022
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Ingår i: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 7:1, s. 51-67
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Tidskriftsartikel (refereegranskat)abstract
- This article argues that waiting in line can exist as an integral part of a food experience. The article offers a new perspective on rethinking queueing and understanding queueing as an important part of the restaurant experience. The study provides an example of downplaying the exclusiveness of fine dining through the interpersonal queueing experience. In practical terms, the article examines the global trend of opening a food event during the COVID-19 pandemic, focusing on a specific case, draws up recommendations for restaurant design, and highlights the relevance of having different design strategies in uncertain times such as the COVID-19 pandemic. Consequently, the article contributes to the growing corpus of studies in food experience design by focusing on the overlooked aspect of waiting in line. The empirical example used is from a major ongoing study on the specular transformation of the iconic New Nordic restaurant NOMA (Copenhagen) in spring 2020 at the time of the first post-COVID-19 reopening of restaurants. This world-renowned restaurant—known for local, seasonal, foraged, vegetable-focused cuisine—was transformed into a burger joint serving only a cheeseburger and a veggie burger. Through such transformation, the eating experience was radically altered. Interviews with 20 guests about their experience show that waiting in line—rather than being an obstacle as one might imagine—became central to the overall experience for most visitors. The "waiting-in-line" experience helped 1) create more informal interpersonal exchanges between NOMA staff and guests, and 2) build up an atmosphere of anticipation and excitement, which added to the experience of eating in NOMA's garden or neighboring surroundings. The case could be understood as part of an overall trend to play with access and accessibility to food experiences on the fine dining scene.
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| 4. |
- Hult, Kajsa, 1993-, et al.
(författare)
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Hipster Hospitality : Blurred Boundaries in Restaurants
- 2024
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Ingår i: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 8:2, s. 65-82
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Tidskriftsartikel (refereegranskat)abstract
- The restaurant industry is currently experiencing a shift in taste judgements. Practices and discourses on taste are communicated and expressed in contexts where food enthusiasts meet, resulting in a complex debate about the production and consumption of “good and bad” taste. This study aims to explore the intricate dynamics that shape the performances of dining room professionals in contemporary restaurants. Based on autoethnographic fieldwork at two restaurants in Sweden, this study uses cultural taste and dramaturgical theory to understand the social processes in restaurant culture. The results demonstrate how dining room work is organized within an unstructured environment through organic service, aesthetical framing, and self-representation. Based on these findings, the article argues that the interplay between the restaurant’s ambiance and the self holds value in shaping specific hipster hospitality. For instance, this is achieved through the blurred line between frontstage and backstage. This study contributes to the understanding of the changing role of work in contemporary restaurant culture, in which a less pronounced distinction between private and public, and between formal and informal service are some of the elements.
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| 5. |
- Lundberg, Erik, 1978
(författare)
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Food, Delicatessen, and Beverage Souvenir Shopping: The Role of Travel Experience, Trip Purpose, and Destination
- 2023
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Ingår i: Journal of Tourism and Gastronomy. - 2169-2971 .- 2169-298X. ; 7:2, s. 105-118
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Tidskriftsartikel (refereegranskat)abstract
- Shopping is an important activity of the tourist experience—for example, as a vehicle for sense making, status and identity building, and making connections to the local culture. Purchasing food and beverages as souvenirs to bring home has always been an important part of this activity. The aim of this article is to analyze the influence of destination image, tourists' prior travel experience, and tourists' trip purpose on tourists' food, delicatessen, and beverage souvenir shopping. Tourists' personal income is also included in the research model. This quantitative study examined 405 Swedish tourists traveling to the UK and Spain. Drawing on the sophistication process of tourists, research on destination image, travel motives, and trip purpose, the results show that the most important factors explaining food and beverage souvenir shopping while on vacation are tourists' general travel experience and personal income. These findings both confirm and contradict previous research on tourists' souvenir shopping.
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| 6. |
- Lyon, Phil
(författare)
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British picnics come of age : food and fashionability in the 1930s
- 2018
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Ingår i: Journal of Gastronomy and Tourism. - 2169-2971 .- 2169-298X. ; 3:1, s. 43-54
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Tidskriftsartikel (refereegranskat)abstract
- Picnics are an ephemeral feature of social life and suggest a meal that is different in form, eaten in unfamiliar surroundings, and often representing an escape from routine. Although picnics might be regarded as a longstanding tradition in Britain, they were popularized in the 1930s as an adjunct to substantial changes in leisure patterns, and by the opportunities provided by private and public transport. Newspapers reflected this popularity in their coverage. Using digital archive material, primarily for The Times and the Manchester Guardian, period newspaper reports were analyzed in terms of popularity, advice on what to eat, the consumer market for equipment, and rural impact. Picnics, goods, and services connected with them, and the negative environmental consequences of picnicking were regular features of media discourse during the period 1930–1939: this coverage represent a window into the perhaps surprising fashionability of what is now a tacit feature of food culture.
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| 7. |
- Scander, Henrik, 1976-, et al.
(författare)
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Sommeliers' Food and Beverage Combinations : Social Conventions and Professional Identity
- 2019
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Ingår i: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 4:1, s. 29-39
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Tidskriftsartikel (refereegranskat)abstract
- 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 prac-tices 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 con-tribute 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.
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| 8. |
- Sundqvist, Joachim, et al.
(författare)
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Eat, Sleep, Fly, Repeat : Meal Patterns Among Swedish Business Travelers
- 2020
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Ingår i: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 4:2, s. 53-66
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Tidskriftsartikel (refereegranskat)abstract
- Over half of the annual guests at Swedish hotels are supplied by the corporate sector. These guests are made up of individuals who travel for meetings, conferences, or presentations as a part of their job. Access to meals while travelling is essential and introduces added complexity to business travelers' everyday lives. These meals, and the pattern in which they are consumed, are part of the individual traveler's personal and group identities. Therefore, the aim of this article is to study if business travelers deviate from their habitual meal patterns and, if so, what changes they make. To further the understanding of this group's meal patterns, a questionnaire was created and distributed. It was answered by 538 self-identified business travelers. These business travelers were made up of three groups: solo travelers, group travelers, and individuals who traveled both in groups as well as alone. Pearson's chi-squared test was used to analyze differences in actions related to the meal pattern between groups. The analysis showed that changes in the meal pattern did occur in some instances. However, the majority of the business travelers adhered to their habitual meal pattern while adjusting their behavior depending on the time of day. Managers of catering suppliers gaining insight into the meal habits of business travelers could help to ease an otherwise stressful situation by supplying meals, as a context, that fit with the business traveler's habitual patterns and meal contexts.
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| 9. |
- Wellton, Lotte, 1959-, et al.
(författare)
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Mutton – from unappreciated local food to delicious tourist attraction in a Swedish destination
- 2022
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Ingår i: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 6:3, s. 135-153
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Tidskriftsartikel (refereegranskat)abstract
- From a sustainability and food-supply perspective, it is crucial to contribute to a reduction of food waste, such as meat raw materials, and to develop knowledge on how to make underexploited foods acceptable for inclusion on restaurant menus. This study applies a gastronomy perspective that integrates culinary arts with sensory science to support knowledge development and creativity in the restaurant industry. The aim was to explore locally produced mutton in collaboration with culinary craft practitioners and food producers, in a Swedish context. An additional aim was to design an applied model for creative and innovative meal solutions that are both sensory approved and sustainable. This was done through a combination of sensory evaluations and culinary workshops. This mixed-methods approach was used to merge qualitative and quantitative data to gain complementary views on the research problem. Identifying the knowledge and experience of lamb producers and culinary staff, was done by using sensory methods in connection with a qualitative approach that focused on observing cooking activities, conversations and group talks among participants. The sensory results indicated that mutton is a fully edible food material and can thus be defined as an unutilized gastronomic resource. Among the workshop participations, overall liking was high and evenly distributed between the mutton dishes. The main outcome of this study was the provision of a model for sustainable resource management of locally produced food. This model can be used for understanding the importance of the locality, sustainability and cultural acceptance of products, in addition to the value chains and network practices embedded in direct supply-chain relationships. From a long-term perspective, this understanding may lead to increased awareness, knowledge and skills among producers and restaurants regarding the benefits and opportunities of locally produced food.
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| 10. |
- Johansson, Marcus, et al.
(författare)
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Food for Active Outdoor Recreation : Convenience, Sustainability, and Gender Perspectives
- 2024
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Ingår i: Gastronomy and Tourism. - 2169-298X. ; 8:1, s. 49-64
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Tidskriftsartikel (refereegranskat)abstract
- Gien increases in outdoor recreation participation observed in Sweden during the COVID-19 pandemic, recent increased public recreational initiatives, and a societal focus on the 17 sustainability goals of Agenda 2030, an exploratory study was initiated to consider the role of food in the outdoor recreation experience. Specifically, the question of how food may serve as a factor in sustainable outdoor recreation was explored. The study was designed to consider patterns in outdoor recreation participation and self-reported food choices/preferences among active outdoor participants. The survey methodology used questions about outdoor recreation participation and food choice preferences to investigate this intersection of food and outdoor recreation. For example, taste, activity function, ease of use, and sustainability were considered. Unsurprisingly, taste emerged as the strongest outdoor recreation food preference factor. Results show how highly active outdoor participants perceive food’s role in 1-day and multiday outdoor recreational experiences. For example, over 90% of all respondents indicated that food was a part of their enjoyment of the outdoor recreation experience. Increased interest in the nutritional value of food used in multiday outdoor recreation activities was also reported—with 99% of respondents indicating its importance. However, the most interesting results indicated a relationship between gender and food choice/preference factors. A review of the results opens the door to further inquiries into gender and persistent gender roles as a food/outdoor recreation factor. The discussion of the results also considers the breadth of potential sustainability factors, individual and collective, and the need for more definitional clarity regarding sustainability within the context of outdoor recreation food
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