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This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers' perspectives. It is essential read for undergraduate and postgraduate students of Tourism, Hospitality, Management, Consumer Behaviour.
List of contents
Introduction: Gastronomic tourism experiences and experiential marketing
1. Culinary destination consumer-based brand equity: exploring the influence of tourist gaze in relation to FoodPorn on social media
2. Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities
3. The culinary creative process of Michelin Star chefs
4. Gastronomic experience (co)creation: evidence from Taiwan and Catalonia
5. Gastro-nostalgia: towards a higher order measurement scale based on two gastro festivals
6. From plate to place: the role of restaurant servicescapes in the development of tourists' place meanings in Brittany, France
7. Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine
8. Discovering gastronomic tourists' profiles through artificial neural networks: analysis, opinions and attitudes
About the author
Saurabh Kumar Dixit is Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya), India. His research interests include Consumer Behavior, Gastronomic Tourism, and Experiential Management and Marketing in hospitality and tourism contexts. He has fifteen books to his credit. He is an editorial board member, and guest editor of many international journals. His detailed profile can be seen at https://www.routledge.com/authors/i15903-saurabh-dixit
Girish Prayag is Professor of Tourism Marketing at the University of Canterbury Business School, Christchurch, New Zealand. He is the co-author and co-editor of several books in tourism including,
Sense of Place and Place Attachment in Tourism (2021). He has published extensively on a range of tourism and hospitality topics including, food tourism and tourist emotions. He is the editor of method and practice for the journal
Current Issues in Tourism and Speciality Chief Editor for
Frontiers in Sustainable Tourism.
Summary
This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers’ perspectives. It is essential read for undergraduate and postgraduate students of Tourism, Hospitality, Management, Consumer Behaviour.
