Tasting experiences of a destination’s local gastronomy on tourist communications

  1. Ramírez-Gutiérrez, Diolinda 1
  2. Fernández-Betancort, Heredina 2
  3. Santana-Talavera, Agustín 1
  1. 1 Instituto Universitario de Investigación Social y Turismo, Universidad de La Laguna, San Cristóbal de La Laguna, Spain
  2. 2 Escuela Universitaria de Turismo de Lanzarote, Universidad de Las Palmas de Gran Caanaria, Tahíche, Spain
Revista:
Tourism Recreation Research

ISSN: 0250-8281

Ano de publicación: 2020

Páxinas: 1-15

Tipo: Artigo

DOI: 10.1080/02508281.2020.1799293 GOOGLE SCHOLAR

Outras publicacións en: Tourism Recreation Research

bar_chart Ver indicadores

Indicadores

Citas recibidas

  • Citas en Scopus: 15 (23-09-2023)
  • Citas en Web of Science: 11 (10-09-2023)
  • Citas en Dimensions: 11 (05-03-2023)

SCImago Journal Rank

  • Ano 2020
  • Impacto SJR da revista: 0.691
  • Cuartil maior: Q1
  • Área: Geography, Planning and Development Cuartil: Q1 Posición na área: 153/851
  • Área: Cultural Studies Cuartil: Q1 Posición na área: 46/1233
  • Área: Tourism, Leisure and Hospitality Management Cuartil: Q2 Posición na área: 41/141
  • Área: Management, Monitoring, Policy and Law Cuartil: Q2 Posición na área: 121/427

CIRC

  • Ciencias Sociais: A
    •

Scopus CiteScore

  • Ano 2020
  • CiteScore da revista: 3.1
  • Área: Cultural Studies Percentil: 97
  • Área: Geography, Planning and Development Percentil: 75
  • Área: Management, Monitoring, Policy and Law Percentil: 62
  • Área: Tourism, Leisure and Hospitality Management Percentil: 61

Journal Citation Indicator (JCI)

  • Ano 2020
  • JCI da revista: 0.76
  • Cuartil maior: Q2
  • Área: HOSPITALITY, LEISURE, SPORT & TOURISM Cuartil: Q2 Posición na área: 55/129

Dimensions

(Datos actualizados na data de 05-03-2023)
  • Total de citas: 11
  • Citas recentes: 11
  • Field Citation Ratio (FCR): 6.48

Resumo

Local gastronomy is both a cultural form and a social code. These aspects can be studied through tourists’ encounters with local gastronomy. Using an analysis of tourists’ social media communications, this study aims to contribute to identifying aspects and understanding processes which shape tourists’ experiences and the potential of local gastronomy. In order to explore these processes tourists’ comments about dining in a sun and sand destination (Lanzarote, Canary Islands, Spain), hosted on a social network site (TripAdvisor), were analysed in a diachronic manner at several levels. The content analysis was considered followed by a typological review of previous literature combining qualitative and quantitative analysis techniques. The results obtained support the need for a dialectical perspective to understand tourists’ encounters with local gastronomy. Tourists’experiences are reflected as social comments that vary between the given and the conferred, with aesthetic values being as relevant as personal ones. Thus, the analysis of social communication of gastronomic experiences contributes not only to understanding the way in which the individual process of experience is constructed but also to recognizing two social practices involved: the construction of touristic awareness and the appropriateness of consumer spaces from a visitors’ perspective.

Referencias bibliográficas

  • 10.1108/BFJ-01-2017-0017
  • 10.1080/19368623.2019.1564106
  • 10.1080/1743873X.2013.767812
  • 10.1080/1743873X.2013.770861
  • Boniface P., (2003), Tasting tourism: Travelling for food and drink, pp. 1
  • 10.1108/IJCHM-02-2017-0080
  • 10.1016/j.tourman.2018.03.004
  • 10.1080/14766825.2017.1400037
  • 10.1016/j.ijhm.2017.11.007
  • 10.1016/j.annals.2004.02.003
  • de Albuquerque Meneguel C. R., (2019), International Journal of Hospitality Management, 83, pp. 220, 10.1016/j.ijhm.2018.10.018
  • 10.1080/1743873X.2013.767811
  • 10.1080/21568316.2013.839472
  • 10.1016/j.ijhm.2011.02.005
  • 10.1016/j.tourman.2018.03.025
  • 10.1080/22243534.2019.1653589
  • 10.4324/9781315147628-19
  • Ferreira H. C. H., (2019), RITUR - Revista Iberoamericana de Turismo, 9, pp. 170
  • Fields K., (2002), Tourism and gastronomy, 15, pp. 36
  • 10.1177/0047287517691154
  • 10.1080/09654313.2017.1281229
  • 10.1177/1356766709104271
  • Hall C. M., (2020), Tourism Recreation Research
  • 10.1016/B978-0-7506-6133-1.50014-7
  • 10.1016/B978-0-7506-5503-3.50004-X
  • 10.1108/00070700910951470
  • 10.1002/1522-1970(200007/08)2:4<281::AID-JTR228>3.0.CO;2-Y
  • Hjalager A.-M., (2002), Tourism and gastronomy, pp. 21
  • Huang J., (2017), International Journal of Hospitality Management, 66, pp. 117, 10.1016/j.ijhm.2017.07.003
  • Hussain Z., (2012), Journal of Tourism Challenges and Trends, 5, pp. 71
  • Jolliffe L., (2014), Spices and tourism: Destinations, Attractions and cuisines, pp. 183, 10.21832/9781845414443-013
  • 10.1016/j.tourman.2012.01.015
  • 10.1177/1096348006286797
  • 10.1509/jmkr.39.1.61.18935
  • Kruja D., (2020), The Routledge handbook of tourism experience management and marketing, pp. 27, 10.4324/9780429203916-2
  • 10.1016/j.jdmm.2016.09.006
  • 10.1108/IJCTHR-05-2016-0047
  • Lim X. J., (2019), British Food Journal
  • Long L. M., (2004), Culinary tourism, pp. 20
  • 10.1080/22243534.2019.1653603
  • 10.1016/j.ijhm.2011.10.012
  • 10.1080/10548400802402404
  • Mehul Krishna Kumar G., (2019), International Journal of Gastronomy and Food Science, 16, 10.1016/j.ijgfs.2019.100139
  • Mulcahy J. D., (2019), The Routledge handbook of gastronomic tourism, pp. 24, 10.4324/9781315147628-3
  • 10.1016/j.tourman.2014.12.010
  • 10.1016/j.ijhm.2018.01.020
  • Özdemir B., (2017), Tourism Management Perspectives, 23, pp. 1, 10.1016/j.tmp.2017.03.010
  • Pérez Gálvez J. C., (2017), Sustainable Cities and Society, 32, pp. 604, 10.1016/j.scs.2017.04.021
  • Poulain J. P., (2007), Patrimonio gastronómico y turismo cultural en el Mediterráneo, pp. 39
  • Prats L., (1997), Antropología y patrimonio, 122, pp. 19
  • 10.1016/S0261-5177(03)00130-4
  • Rachão S., (2019), European Journal of Tourism Research, 21
  • 10.1108/TR-04-2017-0079
  • Richards G., (2002), Tourism and gastronomy, pp. 3
  • 10.1177/1096348006287163
  • 10.1108/BFJ-01-2015-0008
  • Scarpato R., (2002), Tourism and gastronomy, pp. 51
  • Schlüter R., (2006), Turismo y patrimonio gastronómico: Una perspectiva, pp. 41
  • Schülter R., (2017), Gastronomía y Turismo. Destinos con sal y pimienta, 9, pp. 1
  • 10.1016/j.sbspro.2015.06.485
  • 10.1080/09669580802359293
  • 10.1108/IJCTHR-04-2013-0019
  • Sotiriadis M., (2017), EuroMed Journal of Business, 12, pp. 269, 10.1108/EMJB-07-2016-0019
  • Sørensen F., (2020), Tourist Studies
  • Stone M. J., (2019), The Routledge handbook of gastronomic tourism, pp. 153, 10.4324/9781315147628-18
  • 10.1080/1743873X.2013.767818
  • 10.1016/j.ijhm.2010.07.009
  • Wang Y.-C., (2015), Tourism: An International Interdisciplinary Journal, 63, pp. 67
  • 10.1016/j.ijhm.2010.02.002