Food Enthusiasts and Tourism: Exploring Food Involvement Dimensions

Journal of Hospitality and Tourism Research

Volumn 40, Issue 4, 2016, Pages 432-455

  Robinson, Richard N S ^a   Getz, Donald ^b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b LINNAEUS UNIVERSITY   (Sweden)

Author keywords

dimensions; food; identity; involvement; tourism; travel

Indexed keywords

EID: 84966774669     PISSN: 10963480     EISSN: 15577554     Source Type: Journal    
DOI: 10.1177/1096348013503994     Document Type: Article

References (60)

1. Australian Bureau of Statistics. (2010). 1370.0 Measures of Australia’s progress. Canberra, ACT: Author.
2. F.J.Bélisle (1983). Tourism and food production in the Caribbean. Annals of Tourism Research, 10, 497-513.
3. R.BellD.W.Marshall (2003). The construct of food involvement in behavioural research: Scale development and validation. Appetite, 4, 235-244.
4. N.Blaikie (2003). Analyzing quantitative data. London, England: Sage.
5. P.Boniface (2003). Tasting tourism: Travelling for food and drink. Aldershot, England: Ashgate.
6. S.BoyneD.HallF.Williams (2003). Policy, support and promotion for food-related tourism initiatives: A marketing approach to regional development. Journal of Travel & Tourism Marketing, 14(3/4), 131-154.
7. G.P.BrownM.E.HavitzD.Getz (2007). Relationship between wine involvement and wine-related travel. Journal of Travel & Tourism Marketing, 21(1), 31-46.
8. E.CohenN.Avieli (2004). Food in tourism—Attraction and impediment. Annals of Tourism Research, 31, 755-778.
9. A.CorreiaM.MoitalD.FerreiraDaC.CostaR.Peres (2008). The determinants of gastronomic tourists’ satisfaction: A second-order factor analysis. Journal of Foodservice, 19, 164-176.
10. C.CounihanP.van Esterik (Eds.). (2008). Food and culture: A reader. London, England: Routledge.
11. E.CroceG.Perri (2010). Food and wine tourism: Integrating food, travel and territory. Wallingford, England: CABI.
12. T.H.Dodd (1998). Influences on search behavior of industrial tourists. Journal of Hospitality & Leisure Marketing, 5(2/3), 77-94.
13. T.H.DoddD.A.LaverieJ.G.WilcoxD.F.Duhan (2005). Differential effects of experience, subjective knowledge, and objective knowledge on sources of information used in consumer wine purchasing. Journal of Hospitality & Tourism Research, 29, 3-19.
14. D.GetzT.D.Andersson (2010). The event-tourist career trajectory: A study of high-involvement amateur distance runners. Scandinavian Journal of Hospitality and Tourism, 10, 468-491.
15. J.Goody (1982) Cooking, cuisine and class. A study in comparative sociology. Cambridge, England: Cambridge University Press.
16. S.GösslingB.GarrodC.AallJ.HilleP.Peeters (2011). Food management in tourism: Reducing tourism’s carbon “foodprint.”Tourism Management, 32, 534-543.
17. M.J.GrossG.Brown (2008). An empirical structural model of tourists and places: Progressing involvement and place attachment into tourism. Tourism Management, 29, 1141-1151.
18. M.E.HavitzF.Dimanche (1997). Leisure involvement revisited: Conceptual conundrums and measurement advances. Journal of Leisure Research, 29, 245-278.
19. M.E.HavitzF.Dimanche (1999). Leisure involvement revisited: Drive properties and paradoxes. Journal of Literature Research, 31, 122-149.
20. A.-M.HjalagerG.Richards (2002). Tourism and gastronomy. London, England: Routledge.
21. Y.Hu (2010). An exploration of the relationships between festival expenditures, motivations, and food involvement among food festival visitors (Doctoral thesis). Recreation and Leisure Studies, University of Waterloo, Ontario, Canada.
22. G.Hughes (1995). Authenticity in tourism. Annals of Tourism Research, 22, 781-803.
23. E.IgnatovS.Smith (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9, 235-255.
24. S.Jamieson (2004). Likert scales: How to (ab)use them. Medical Education, 38, 1217-1218.
25. G.Jennings (2001). Tourism research. Brisbane, Queensland, Australia: Wiley.
26. S.KarimC.Chi (2010). Culinary tourism as a destination attraction: An empirical examination of destinations’ food image. Journal of Hospitality Marketing & Management, 19, 531-555.
27. J.O.KimC.W.Mueller (1978). Factor analysis: Statistical methods and practical issues (Vol. 14). Newbury Park, CA: Sage.
28. Y.G.KimB.W.SuhA.Eves (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International Journal of Hospitality Management, 29, 216-226.
29. J.KivelaJ.Crotts (2005). Gastronomy and tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2/3), 39-55.
30. J.KivelaJ.Crotts (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30, 354-377.
31. J.KivelaJ.Crotts (2009). Etymology.. and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30, 354-377.
32. G.KyleJ.AbsherW.NormanW.HammittL.Jodice (2007). A Modified Involvement Scale. Leisure Studies, 26, 399-427.
33. C.LashleyA.Morrison (Ed.). (2000). In search of hospitality: Theoretical perspectives and debates. Oxford, England: Butterworth Heinemann.
34. C.LashleyA.MorrisonS.Randall (2003). My most memorable meal ever! Hospitality as an emotional experience. In (Ed.), Culinary taste: Consumer behaviour in the international restaurant sector (pp. 165-184). Oxford, England: Butterworth Heinemann.
35. D.MarshallR.Bell (2004). Relating the food involvement scale to demographic variables, food choice and other constructs. Food Quality and Preference, 15, 871-879.
36. R.MasonB.G.O’Mahony (2007). On the trail of food and wine: The tourist search for meaningful experience. Annals of Leisure Research, 10, 498-517.
37. M.S.MatellJ.Jacoby (1971). Is there an optimal number of alternatives for Likert scale items? Study I: Reliability and validity. Educational and Psychological Measurement, 31, 657-674.
38. A.S.Mattila (2001). Emotional bonding and restaurant loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73-79.
39. S.Mennell (1996). All manners of food: Eating and taste in England and France from the middle ages to the present. Chicago: University of Illinois Press.
40. R.MykletunS.Gyimóthy (2010). Beyond the renaissance of the traditional Voss sheep’s-head meal: Tradition, culinary art, scariness and entrepreneurship. Tourism Management, 31, 434-446.
41. G.Norman (2010). Likert scales, levels of measurement and the “laws” of statistics. Advances in Health Sciences Education, 15, 625-632.
42. B.OkumusF.OkumusB.McKercher (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28, 253-261.
43. M.C.OttenbacherR.J.Harrington (2013). A case study of a culinary tourism campaign in Germany: Implications for strategy making and successful implementation. Journal of Hospitality & Tourism Research, 37, 3-28.
44. S.QuanN.Wang (2004): Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25, 297-305.
45. P.C.Reynolds (1993). Food and tourism: Towards an understanding of sustainable culture. Journal of Sustainable Tourism, 1(1), 48-54.
46. R.N.S.RobinsonC.Clifford (2007). Primi, secondi, salata: Augmenting authenticity at special events via foodservice experiences. International Journal of Event Management Research, 3(2), 1-11.
47. R.N.S.RobinsonC.Clifford (2012). Authenticity and festival foodservice experiences. Annals of Tourism Research, 39, 571-600.
48. D.Samuel (1996). Approaches to the archaeology of food. Petits Propos Culinaires, 53, 12-21.
49. B.Santich (1996). Looking for flavour. Kent Town, South Australia: Wakefield Press.
50. D.ScottG.G.Godbey (1992). An analysis of adult play groups: Social versus serious participation in adult play groups. Leisure Sciences, 14, 47-67.
51. R.Sims (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17, 321-336.
52. S.L.SmithH.Xiao (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46, 289-299.
53. B.SparksL.RobertsM.DeeryJ.DaviesL.Brown (2005). Good living tourism: Lifestyle aspects of food and wine tourism. Gold Coast, Australia: Cooperative Research Centre for Sustainable Tourism.
54. R.Stebbins (2007). Serious leisure: A perspective for our time. New Brunswick, NJ: Transaction.
55. J.StewartL.BrambleD.Ziraldo (2008). Key challenges in wine and culinary tourism with practical recommendations. International Journal of Contemporary Hospitality Management, 20, 303-312.
56. D.J.TelferG.Wall (1996). Linkages between tourism and food production. Annals of Tourism Research, 23, 635-653.
57. Travel Activities and Motivation Survey. (2002). Wine and culinary. Toronto, Ontario, Canada: Lang Research. Retrieved from http://www.ontla.on.ca/library/repository/mon/4000/10303393.pdf
58. Travel Industry Association of America and Edge Research. (2006). Their Profile of culinary travelers. Retrieved from http://www.docstoc.com/docs/82790853/%E2%80%9CA-Profile-of-the-Culinary-Traveler%E2%80%9D
59. E.Wolf (2006). Culinary tourism: The hidden harvest. Dubuque, IA: Kendall/Hunt.
60. J.L.Zaichkowsky (1985). Measuring the involvement construct. Journal of Consumer Research, 12, 341-352.