The Experts below are selected from a list of 666 Experts worldwide ranked by ideXlab platform

Wilson Erica - One of the best experts on this subject based on the ideXlab platform.

  • Applying Quan and Wang's structural model of the tourist experience: A Zimbabwean netnography of food tourism
    'Elsevier BV', 2013
    Co-Authors: Mkono Muchazondida, Markwell Kevin, Wilson Erica
    Abstract:

    This study applies Quan and Wang (2004) structural model of the tourist experience to a netnographic analysis of the food experience offered in Victoria Falls, Zimbabwe. The food experience in this context is conceptualised both as a peak experience, as well as simply an extension of daily life. Netnography makes use of tourists' "word-of-mouse", taking advantage of an evergrowing cybercommunity which specifically relates to food tourism. Two hundred and eighty-five online reviews of five Victoria Falls restaurants were analysed. Thematic findings illustrate the nuanced nature of food experiences, including tourists' interest in authenticity, as well as food Neophilia and food neophobia. The study also demonstrates the potential of Internet-based, qualitative research methods to illuminate current understanding of tourist experience, while assessing Quan and Wang's model in terms of its potential and usefulness in modelling the touristic food experience

  • Applying Quan and Wang\u27s structural model of the tourist experience: a Zimbabwean netnography of food tourism
    ePublications@SCU, 2013
    Co-Authors: Mkono Muchazondida, Markwell Kevin, Wilson Erica
    Abstract:

    This study applies Quan and Wang (2004) structural model of the tourist experience to a netnographic analysis of the food experience offered in Victoria Falls, Zimbabwe. The food experience in this context is conceptualised both as a peak experience, as well as simply an extension of daily life. Netnography makes use of tourists\u27 “word-of-mouse”, taking advantage of an evergrowing cybercommunity which specifically relates to food tourism. Two hundred and eighty-five online reviews of five Victoria Falls restaurants were analysed. Thematic findings illustrate the nuanced nature of food experiences, including tourists\u27 interest in authenticity, as well as food Neophilia and food neophobia. The study also demonstrates the potential of Internet-based, qualitative research methods to illuminate current understanding of tourist experience, while assessing Quan and Wang\u27s model in terms of its potential and usefulness in modelling the touristic food experience

Mari Sandell - One of the best experts on this subject based on the ideXlab platform.

  • pleasantness familiarity and identification of spice odors are interrelated and enhanced by consumption of herbs and food Neophilia
    Appetite, 2017
    Co-Authors: Antti Knaapila, Oskar Laaksonen, Markus Virtanen, Baoru Yang, Hanna Lagstrom, Mari Sandell
    Abstract:

    Abstract The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25–61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food Neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound.

Jacinthe Bessière - One of the best experts on this subject based on the ideXlab platform.

  • Traditional food and tourism : french tourist experience and food heritage in rural spaces
    Journal of the Science of Food and Agriculture, 2013
    Co-Authors: Jacinthe Bessière, Laurence Tibère
    Abstract:

    Tourist interest in different food cultures is a factor for local development in the fields of agro-food and crafts, whilst also contributing to the enhancement of food culture and heritage. As part of the tourist experience, eating local cuisine is a way of breaking with standardized, everyday routine by taking the tourist off into unknown culinary realms. This distancing from daily life is already possible in the home country through eating exotic food at home, or in so-called “ethnic” restaurants. It takes on another dimension when travelling. This paper therefore aims to examine the role of food and eating in the tourist experience. To be more precise, we shall first attempt to assess its importance in visitors’ representations, notably as a motive for travel, or in the images deployed regarding eating and drinking during their stay, as they relate to perceptions of the place visited. Our analysis rests on the hypothesis that tourists act in accordance with their “environmental bubble” (Cohen E., Avielli N., 2004). This is the set of more or less conscious social, cultural but also individual determinants that affect food tastes, preferences and representations, together with attitudes of “neophobia” or “Neophilia” amongst tourists. The degree of permeability of this “environmental bubble” influences adventurousness in eating: the more permeable the bubble is, the more “other people’s food” seems attractive; the less permeable it is, the more likely it will be to observe situations of rejection and incomprehension. As well as studying tourist food perceptions, we shall also examine tourist behaviour as regards food purchase and consumption, together with behaviour relating to food souvenirs.

  • Traditional food and tourism. Tourist experience and food heritage in rural spaces: contribution to the definition of the “tourist-eater”
    2012
    Co-Authors: Jacinthe Bessière
    Abstract:

    Tourist interest in different food cultures is a factor for local development in the fields of agro-food and crafts, whilst also contributing to the enhancement of food culture and heritage. As part of the tourist experience, eating local cuisine is a way of breaking with standardized, everyday routine by taking the tourist off into unknown culinary realms. This distancing from daily life is already possible in the home country through eating exotic food at home, or in so-called “ethnic” restaurants. It takes on another dimension when travelling. This paper therefore aims to examine the role of food and eating in the tourist experience. To be more precise, we shall first attempt to assess its importance in visitors’ representations, notably as a motive for travel, or in the images deployed regarding eating and drinking during their stay, as they relate to perceptions of the place visited. Our analysis rests on the hypothesis that tourists act in accordance with their “environmental bubble” (Cohen E., Avielli N., 2004). This is the set of more or less conscious social, cultural but also individual determinants that affect food tastes, preferences and representations, together with attitudes of “neophobia” or “Neophilia” amongst tourists. The degree of permeability of this “environmental bubble” influences adventurousness in eating: the more permeable the bubble is, the more “other people’s food” seems attractive; the less permeable it is, the more likely it will be to observe situations of rejection and incomprehension. As well as studying tourist food perceptions, we shall also examine tourist behaviour as regards food purchase and consumption, together with behaviour relating to food souvenirs.

Bessière Jacinthe - One of the best experts on this subject based on the ideXlab platform.

  • Traditional food and tourism : french tourist experience and food heritage in rural spaces
    'Wiley', 2013
    Co-Authors: Bessière Jacinthe, Tibère Laurence
    Abstract:

    International audienceTourist interest in different food cultures is a factor for local development in the fields of agro-food and crafts, whilst also contributing to the enhancement of food culture and heritage. As part of the tourist experience, eating local cuisine is a way of breaking with standardized, everyday routine by taking the tourist off into unknown culinary realms. This distancing from daily life is already possible in the home country through eating exotic food at home, or in so-called “ethnic” restaurants. It takes on another dimension when travelling. This paper therefore aims to examine the role of food and eating in the tourist experience. To be more precise, we shall first attempt to assess its importance in visitors’ representations, notably as a motive for travel, or in the images deployed regarding eating and drinking during their stay, as they relate to perceptions of the place visited. Our analysis rests on the hypothesis that tourists act in accordance with their “environmental bubble” (Cohen E., Avielli N., 2004). This is the set of more or less conscious social, cultural but also individual determinants that affect food tastes, preferences and representations, together with attitudes of “neophobia” or “Neophilia” amongst tourists. The degree of permeability of this “environmental bubble” influences adventurousness in eating: the more permeable the bubble is, the more “other people’s food” seems attractive; the less permeable it is, the more likely it will be to observe situations of rejection and incomprehension. As well as studying tourist food perceptions, we shall also examine tourist behaviour as regards food purchase and consumption, together with behaviour relating to food souvenirs

  • Traditional food and tourism. Tourist experience and food heritage in rural spaces: contribution to the definition of the “tourist-eater”
    HAL CCSD, 2012
    Co-Authors: Bessière Jacinthe
    Abstract:

    International audienceTourist interest in different food cultures is a factor for local development in the fields of agro-food and crafts, whilst also contributing to the enhancement of food culture and heritage. As part of the tourist experience, eating local cuisine is a way of breaking with standardized, everyday routine by taking the tourist off into unknown culinary realms. This distancing from daily life is already possible in the home country through eating exotic food at home, or in so-called “ethnic” restaurants. It takes on another dimension when travelling. This paper therefore aims to examine the role of food and eating in the tourist experience. To be more precise, we shall first attempt to assess its importance in visitors’ representations, notably as a motive for travel, or in the images deployed regarding eating and drinking during their stay, as they relate to perceptions of the place visited. Our analysis rests on the hypothesis that tourists act in accordance with their “environmental bubble” (Cohen E., Avielli N., 2004). This is the set of more or less conscious social, cultural but also individual determinants that affect food tastes, preferences and representations, together with attitudes of “neophobia” or “Neophilia” amongst tourists. The degree of permeability of this “environmental bubble” influences adventurousness in eating: the more permeable the bubble is, the more “other people’s food” seems attractive; the less permeable it is, the more likely it will be to observe situations of rejection and incomprehension. As well as studying tourist food perceptions, we shall also examine tourist behaviour as regards food purchase and consumption, together with behaviour relating to food souvenirs

Mkono Muchazondida - One of the best experts on this subject based on the ideXlab platform.

  • Applying Quan and Wang's structural model of the tourist experience: A Zimbabwean netnography of food tourism
    'Elsevier BV', 2013
    Co-Authors: Mkono Muchazondida, Markwell Kevin, Wilson Erica
    Abstract:

    This study applies Quan and Wang (2004) structural model of the tourist experience to a netnographic analysis of the food experience offered in Victoria Falls, Zimbabwe. The food experience in this context is conceptualised both as a peak experience, as well as simply an extension of daily life. Netnography makes use of tourists' "word-of-mouse", taking advantage of an evergrowing cybercommunity which specifically relates to food tourism. Two hundred and eighty-five online reviews of five Victoria Falls restaurants were analysed. Thematic findings illustrate the nuanced nature of food experiences, including tourists' interest in authenticity, as well as food Neophilia and food neophobia. The study also demonstrates the potential of Internet-based, qualitative research methods to illuminate current understanding of tourist experience, while assessing Quan and Wang's model in terms of its potential and usefulness in modelling the touristic food experience

  • Applying Quan and Wang\u27s structural model of the tourist experience: a Zimbabwean netnography of food tourism
    ePublications@SCU, 2013
    Co-Authors: Mkono Muchazondida, Markwell Kevin, Wilson Erica
    Abstract:

    This study applies Quan and Wang (2004) structural model of the tourist experience to a netnographic analysis of the food experience offered in Victoria Falls, Zimbabwe. The food experience in this context is conceptualised both as a peak experience, as well as simply an extension of daily life. Netnography makes use of tourists\u27 “word-of-mouse”, taking advantage of an evergrowing cybercommunity which specifically relates to food tourism. Two hundred and eighty-five online reviews of five Victoria Falls restaurants were analysed. Thematic findings illustrate the nuanced nature of food experiences, including tourists\u27 interest in authenticity, as well as food Neophilia and food neophobia. The study also demonstrates the potential of Internet-based, qualitative research methods to illuminate current understanding of tourist experience, while assessing Quan and Wang\u27s model in terms of its potential and usefulness in modelling the touristic food experience