Building a model of local food consumption on trips and holidays: A grounded theory approach

International Journal of Hospitality Management

Volumn 28, Issue 3, 2009, Pages 423-431

  Kim, Yeong Gug ^a   Eves, Anita ^a   Scarles, Caroline ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Culinary tourism; Food consumption; Food tourism; Grounded theory; Local food; Motivation

Indexed keywords

EID: 64049114873     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijhm.2008.11.005     Document Type: Article

References (57)

1. Ajzen I. The theory of planned behavior. Organizational Behavior and Human Decision Processes 50 (1991) 179-211
2. Ajzen I., and Fishbein M. Understanding Attitudes and Predicting Social Behavior (1980), Prentice-Hall, Englewood Cliffs
3. Bessiere J. Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis 38 1 (1998) 21-34
4. Boniface P. Dynamic tourism: journeying with change. Channel View (2001)
5. Breakwell G.M., Hammond S., and Fife-Schaw C. Research Methods in Psychology (2000), Sage, London
6. Charmaz K. Constructing Grounded Theory: A Practical Guide Through Qualitative Analysis (2006), Sage, London
7. Chhabra D., Healy R., and Sills E. Staged authenticity and heritage tourism. Annals of Tourism Research 30 3 (2003) 702-719
8. Cohen E., and Avieli N. Food in tourism: attraction and impediment. Annals of Tourism Research 31 4 (2004) 755-778
9. Davidson A. The Wilder Shores of Gastronomy (2002), Ten Speed Press
10. Dann G.M., and Jacobsen J.K. Leading the tourist by the nose. In: Dann G.M. (Ed). The Tourist as a Metaphor of the Social World (2002), CABI Publishing, New York 209-236
11. Enteleca Research Consultancy. Tourist's Attitudes Towards Regional and Local Food (2000), The Ministry of Agriculture, Fisheries and Food, and The Countryside Agency by Enteleca Research and Consultancy Ltd
12. Eves A., and Dervisi P. Experiences of the implementation and operation of hazard analysis critical control points in the food service sector. International Journal of Hospitality Management 24 (2005) 3-19
13. Fields K. Demand for the gastronomy tourism product: motivational factors. In: Hjalager A., and Richards G. (Eds). Tourism and Gastronomy (2002), Routledge, London 37-50
14. Flynn J., Slovic P., and Mertz C.K. Gender, race and perception of environmental health risks. Risk Analysis 14 6 (1994) 1101-1108
15. Franklin A., and Crang M. The trouble with tourism and travel theory. Tourist Studies 1 1 (2001) 5-22
16. Fodness D. Measuring tourist motivation. Annals of Tourism Research 21 3 (1994) 555-581
17. Furst T., Connors M., Bisogni C.A., Sobal J., and Falk L.W. Food choice: a conceptual model of the process. Appetite 26 (1996) 247-266
18. Getz D. Explore Wine Tourism: Management, Development and Destinations (2000), Cognizant Communication Corporation, New York
19. Glanz K., Basil M., Maibach E., Goldberg J., and Snyder D. Why Americans eat what they do. Journal of the American Dietetic Association 98 10 (1998) 1118-1126
20. Hall J., and Winchester M. Empirical analysis of Spawton's (1991) segmentation of the Australian wine market. Asia Pacific Advances in Consumer Research 4 (2001) 319-327
21. Handler R., and Saxton W. Dissimulation: reflexivity, narrative, and the quest for authenticity in "Living History". Cultural Anthropology 3 (1988) 242-260
22. Hashimoto A., and Telfer D. Positioning an emerging wine route in the Niagara Region: understanding the wine tourism market and its implications for marketing. In: Hall M. (Ed). Wine, Food, and Tourism Marketing (2003), Haworth, London 61-76
23. Hjalager A., and Richards G. Tourism and Gastronomy (2002), Routledge, London
24. Ignatov E., and Smith S. Segmenting Canadian culinary tourists. Current Issues in Tourism 9 3 (2006) 235-255
25. Khan M. Evaluation of food selection patterns and preferences. CRC Critical Reviews in Food Science and Nutrition 15 (1981) 129-153
26. Kim H., Cheng C., and O'Leary J. Understanding participation patterns and trends in tourism cultural attractions. Tourism Management 28 (2007) 1366-1371
27. Kim S., Lee C., and Klenosky B. The influence of push and pull factors at Korean national parks. Tourism Management 24 2 (2003) 169-180
28. Kivela J., and Crotts J. Tourism and gastronomy: gastronomy's influence on how tourists experience a destination. Journal of Hospitality and Tourism Research 30 3 (2006) 354-377
29. Lockie S., Lyons K., Lawrence G., and Grice J. Choosing organics: a path analysis of factors underlying the selection of organic food among Australian consumers. Appetite 43 (2004) 135-146
30. McIntosh R., Goeldner C., and Ritchie J. Tourism Principles, Practices, Philosophies. 7th ed. (1995), Wiley, New York
31. Mehmetoglua M., and Altinay L. Examination of grounded theory analysis with an application to hospitality research. International Journal of Hospitality Management 25 (2006) 12-33
32. Meiselman H.L., Johnson J.L., Reeve W., and Crouch J.E. Demonstrations of the influence of the eating environment on food acceptance. Appetite 35 (2000) 231-237
33. Minister of Industry of Canada, 2003. National tourism indications. Quarterly Estimates Fourths Quarter, System of National Accounts, Catalogue No. 13-009-XPB.
34. Mooney K.M., and Walbourn L. When college students reject food: not just a matter of taste. Appetite 36 (2001) 41-50
35. Munich Tourist Office, 2007. Munich Oktoberfest. Retrieved on March 28, 2008, from .
36. Nummedal M., and Hall M. Local food and tourism: an investigation of the New Zealand South Island's bed and breakfast section's use and perception of local food. Tourism Review International 9 (2006) 365-378
37. Olsen S.O. Understanding the relationship between age and seafood consumption: the mediating role of attitude, health involvement and convenience. Food Quality and Preference 14 (2003) 199-209
38. Okumus B., Okumus F., and McKercher B. Incorporating local and international cuisines in the marketing of tourism destinations: the cases of Hong Kong and Turkey. Tourism Management 28 (2007) 253-261
39. Otis L.P. Factors influencing the willingness to taste unusual foods. Psychological Report 54 (1984) 739-745
40. Passariello P. Never on a sunday?: Mexican tourists at the beach. Annals of Tourism Research 10 1 (1983) 109-122
41. Pliner P., and Hobden K. Development of a scale to measure the trait of food neophobia in humans. Appetite 19 (1992) 105-120
42. Pollard J., Kirk S.F., and Cade J.E. Factors affecting food choice in relation to fruit and vegetable intake: a review. Nutrition Research Reviews 15 (2002) 373-387
43. Quan S., and Wang N. Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management 25 (2004) 297-305
44. Ritchey P.N., Frank R.A., Hursti U., and Tuorila H. Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite 40 (2003) 163-173
45. Ritzer G., and Liska A. McDisneyization and post-tourism: complementary perspectives on contemporary tourism. In: Chris R., and Urry J. (Eds). Touring Culture (1997), Routledge, London 96-109
46. Rust R.T., and Oliver R.L. Should we delight the customer?. Journal of the Academy of Marketing Science 28 1 (2000) 86-94
47. Ryu K., and Jang S. Intention to experience local cuisine in a travel destination: the modified theory of reasonable action. Journal of Hospitality and Tourism Research 30 4 (2006) 507-516
48. Sparks B. Planning a wine tourism vacation? Factors that help to predict tourist behavioral intentions. Tourism Management 28 (2007) 1180-1192
49. Sparks B., Bowen J., and Klag S. Restaurant and the tourist market. International Journal of Contemporary Hospitality Management 15 1 (2003) 6-13
50. Strauss A.L., and Corbin J.M. Basics of Qualitative Research: Grounded Theory Procedures and Techniques (1990), Sage, Newbury Park, California
51. Telfer D.J., and Wall G. Strengthening backward economic linkages: local food purchasing by three Indonesian hotels. Tourism Geographies 2 4 (2000) 421-447
52. Tellstrom R., Gustafsson I., and Mossberg L. Local food cultures in the Swedish rural economy. Sociologia Ruralis 45 4 (2005) 346-359
53. Valli C., and Traill B. Culture and food: a model of yoghurt consumption in the EU. Food Quality and Preference 16 (2005) 291-304
54. Wadolowska L., Babicz-Zielinska E., and Czarnocinska J. Food choice models and their relation with food preferences and eating frequency in the Polish population. Food Policy 33 (2008) 122-134
55. Warde A., and Martens L. Eating Out: Social Differentiation, Consumption and Pleasure (2000), Cambridge University Press, Cambridge
56. Yuksel A., and Yuksel F. Measurement of tourist satisfaction with restaurant services. Journal of Vacation Marketing 9 1 (2003) 52-68
57. Zeppel H., and Hall M. Selling art and history: cultural heritage and tourism. Journal of Tourism Studies 2 1 (1991) 29-45