Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2021, Cilt: 6 Sayı: 2, 73 - 79, 31.12.2021
https://doi.org/10.31822/jomat.2021-6-2-73

Öz

Kaynakça

  • Achilleas, K., & Anastasios, S. (2008). Marketing aspects of quality assurance systems. British Food Journal, 110(8), 829-839.
  • Agostino, D., Arnaboldi, M., & Lampis, A. (2020). Italian state museums during the COVID-19 crisis: from onsite closure to online openness. Museum Management and Curatorship, 1-11.
  • Alonso, A. D. (2011). Opportunities and challenges in the development of micro-brewing and beer tourism: A preliminary study from Alabama. Tourism Planning and Development, 8(4), 415-431.
  • Armesto López, X. A., & Martin, B. G. (2006). Tourism and quality agro‐food products: an opportunity for the Spanish countryside. Tijdschrift voor economische en sociale geografie, 97(2), 166-177.
  • Berno, T., & Fusté-Forné, F. (2019). Imaginaries of cheese: revisiting narratives of local produce in the contemporary world. Annals of Leisure Research, 1-19.
  • Bessière, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34.
  • Bu, Y., Parkinson, J., & Thaichon, P. (2020). Digital content marketing as a catalyst for e-WOM in food tourism. Australasian Marketing Journal (AMJ), 1-12.
  • Čaušević, A., & Hrelja, E. (2020). Importance of Cheese Production in Livno and Vlašić for Gastronomy and Tourism Development in Bosnia and Herzegovina. In Gastronomy for Tourism Development. Bingley, UK: Emerald Publishing Limited.
  • Dixit, S. K. (Ed.). (2019). The Routledge handbook of gastronomic tourism. Abingdon, UK: Routledge.
  • Du Rand, G. E., & Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing. Current issues in tourism, 9(3), 206-234.
  • Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?. Tourism Management, 68, 250-263.
  • Ermolaev, V. A., Yashalova, N. N., & Ruban, D. A. (2019). Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability. Sustainability, 11(19), 5520.
  • Fatanti, M. N., & Suyadnya, I. W. (2015). Beyond user gaze: How Instagram creates tourism destination brand?. Procedia-Social and Behavioral Sciences, 211, 1089-1095.
  • Folgado-Fernández, J. A., Campón-Cerro, A. M., & Hernández-Mogollón, J. M. (2019). Potential of olive oil tourism in promoting local quality food products: A case study of the region of Extremadura, Spain. Heliyon, 5(10), e02653.
  • Folgado-Fernández, J. A., Di-Clemente, E., & Hernández-Mogollón, J. M. (2019). Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain). Sustainability, 11(10), 2922.
  • Food and Agriculture Organization of the United Nations. (2018). Strengthening sustainable food systems through geographical indications. Rome: Food and Agriculture Organization of the United Nations.
  • Fusté-Forné, F., & Mundet i Cerdan, L. (2020). A land of cheese: from food innovation to tourism development in rural Catalonia. Journal of Tourism and Cultural Change, 1-18.
  • Fusté-Forné, F. (2015). Cheese tourism in a world heritage site: Vall de Boí (Catalan Pyrenees). European Journal of Tourism Research, 11, 87-101.
  • Fusté‐Forné, F. (2016). Tasting cheesescapes in Canterbury (New Zealand). New Zealand Geographer, 72(1), 41-50.
  • Fusté-Forné, F. (2020a). Savouring place: cheese as a food tourism destination landmark. Journal of Place Management and Development, 13(2), 177-194.
  • Fusté-Forné, F. (2020b). Say Gouda, Say Cheese: travel narratives of a food identity. International Journal of Gastronomy and Food Science, 100252. Fusté-Forné, F. (2020c). Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain). Journal of Ethnic Foods, 7(1), 1-9.
  • Getz, D., Robinson, R., Andersson, T., & Vujicic, S. (2014). Foodies and food tourism. Goodfellow Publishers.
  • Gössling, S., Scott, D., & Hall, C. M. (2020). Pandemics, tourism and global change: a rapid assessment of COVID-19. Journal of Sustainable Tourism, 1-20.
  • Hall, C. M. (2013). Wine, food, and tourism marketing. London: Routledge.
  • Hall, C. M. (2020). Improving the recipe for culinary and food tourism? The need for a new menu. Tourism Recreation Research, 45(2), 284-287.
  • Jolliffe, L. (2010). Coffee culture, destinations and tourism. Bristol, UK: Channel View Publications.
  • McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It's all how you cook the numbers!. Journal of travel & tourism marketing, 25(2), 137-148.
  • Minazzi, R. (2015). Social media marketing in tourism and hospitality. Cham, Switzerland: Springer.
  • Niewiadomski, P. (2020). COVID-19: from temporary de-globalisation to a re-discovery of tourism?. Tourism Geographies, 1-6.
  • Okumus, B. (2020). Food tourism research: a perspective article. Tourism Review, 1-5.
  • Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33-49.
  • Ramírez-Gutiérrez, D., Santana-Talavera, A., & Fernández-Betancort, H. (2020). Tasting experiences of a destination’s local gastronomy on tourist communications. Tourism Recreation Research, 1-15.
  • Sadílek, T. (2019). Consumer preferences regarding food quality labels: the case of Czechia. British Food Journal, 121(10), 2508-2523.
  • Sigala, M. (2020). Tourism and COVID-19: impacts and implications for advancing and resetting industry and research. Journal of Business Research, 1-10.
  • Sigala, M., Christou, E., & Gretzel, U. (Eds.). (2012). Social media in travel, tourism and hospitality: Theory, practice and cases. Farnham, UK: Ashgate Publishing, Ltd.
  • Spanish Government. (2020). Estado de alarma. Retrieved from https://www.lamoncloa.gob.es/covid-19/Paginas/estado-de-alarma.aspx
  • Spencer, S. (2010). Visual research methods in the social sciences: Awakening visions. London: Routledge. Stone, M. J., Migacz, S., & Wolf, E. (2019). Beyond the journey: the lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147-152.
  • Su, D. N., Johnson, L. W., & O’Mahony, B. (2020). Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5), 572-586.
  • Telfer, D. J., & Hashimoto, A. (2003). Food tourism in the Niagara region: The development of a nouvelle cuisine. In Hall, C.M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. (Eds.), Food Tourism Around the World: Development, Management and Markets (pp.158-177). Oxford, UK: Butterworth-Heinemann.
  • Vila, M., Costa, G., & Ellinger, E. (2020). An ethnographic study of the motivations of foodstagrammer tourists. Journal of Sustainable Tourism, 1-16.
  • World Tourism Organization. (2020). Restarting tourism. Retrieved from https://www.unwto.org/restarting-tourism
  • Yin, R. K. (2009). Case study research: Design and methods. Thousand Oaks, CA: Sage Publications.
  • Yu, C. E., & Sun, R. (2019). The role of Instagram in the UNESCO’s creative city of gastronomy: A case study of Macau. Tourism Management, 75.

Marketing cheese tourism in global times

Yıl 2021, Cilt: 6 Sayı: 2, 73 - 79, 31.12.2021
https://doi.org/10.31822/jomat.2021-6-2-73

Öz

Food tourism is defined as a journey to a destination in order to discover a culture through its food. Special segments of culinary tourism have emerged during the last decades to valorize local products and drinks and award tourism value to food. This is the case of cheese tourism, which has been recently studied with increasing management and marketing implications. In this sense, planning and development of food-based marketing strategies represent a key factor towards the success of a niche tourism. In particular, this paper investigates the process of marketing cheese tourism in social media. Drawing on a visual content analysis focused on Instagram, the research analyses the virtual storytelling of Manchego cheese. Results showcase how cheese is communicated to audiences and reveal the potential of social media to create a cheese-based narrative. Both theoretical and practical implications of the study are described.


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Kaynakça

  • Achilleas, K., & Anastasios, S. (2008). Marketing aspects of quality assurance systems. British Food Journal, 110(8), 829-839.
  • Agostino, D., Arnaboldi, M., & Lampis, A. (2020). Italian state museums during the COVID-19 crisis: from onsite closure to online openness. Museum Management and Curatorship, 1-11.
  • Alonso, A. D. (2011). Opportunities and challenges in the development of micro-brewing and beer tourism: A preliminary study from Alabama. Tourism Planning and Development, 8(4), 415-431.
  • Armesto López, X. A., & Martin, B. G. (2006). Tourism and quality agro‐food products: an opportunity for the Spanish countryside. Tijdschrift voor economische en sociale geografie, 97(2), 166-177.
  • Berno, T., & Fusté-Forné, F. (2019). Imaginaries of cheese: revisiting narratives of local produce in the contemporary world. Annals of Leisure Research, 1-19.
  • Bessière, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34.
  • Bu, Y., Parkinson, J., & Thaichon, P. (2020). Digital content marketing as a catalyst for e-WOM in food tourism. Australasian Marketing Journal (AMJ), 1-12.
  • Čaušević, A., & Hrelja, E. (2020). Importance of Cheese Production in Livno and Vlašić for Gastronomy and Tourism Development in Bosnia and Herzegovina. In Gastronomy for Tourism Development. Bingley, UK: Emerald Publishing Limited.
  • Dixit, S. K. (Ed.). (2019). The Routledge handbook of gastronomic tourism. Abingdon, UK: Routledge.
  • Du Rand, G. E., & Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing. Current issues in tourism, 9(3), 206-234.
  • Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?. Tourism Management, 68, 250-263.
  • Ermolaev, V. A., Yashalova, N. N., & Ruban, D. A. (2019). Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability. Sustainability, 11(19), 5520.
  • Fatanti, M. N., & Suyadnya, I. W. (2015). Beyond user gaze: How Instagram creates tourism destination brand?. Procedia-Social and Behavioral Sciences, 211, 1089-1095.
  • Folgado-Fernández, J. A., Campón-Cerro, A. M., & Hernández-Mogollón, J. M. (2019). Potential of olive oil tourism in promoting local quality food products: A case study of the region of Extremadura, Spain. Heliyon, 5(10), e02653.
  • Folgado-Fernández, J. A., Di-Clemente, E., & Hernández-Mogollón, J. M. (2019). Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain). Sustainability, 11(10), 2922.
  • Food and Agriculture Organization of the United Nations. (2018). Strengthening sustainable food systems through geographical indications. Rome: Food and Agriculture Organization of the United Nations.
  • Fusté-Forné, F., & Mundet i Cerdan, L. (2020). A land of cheese: from food innovation to tourism development in rural Catalonia. Journal of Tourism and Cultural Change, 1-18.
  • Fusté-Forné, F. (2015). Cheese tourism in a world heritage site: Vall de Boí (Catalan Pyrenees). European Journal of Tourism Research, 11, 87-101.
  • Fusté‐Forné, F. (2016). Tasting cheesescapes in Canterbury (New Zealand). New Zealand Geographer, 72(1), 41-50.
  • Fusté-Forné, F. (2020a). Savouring place: cheese as a food tourism destination landmark. Journal of Place Management and Development, 13(2), 177-194.
  • Fusté-Forné, F. (2020b). Say Gouda, Say Cheese: travel narratives of a food identity. International Journal of Gastronomy and Food Science, 100252. Fusté-Forné, F. (2020c). Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain). Journal of Ethnic Foods, 7(1), 1-9.
  • Getz, D., Robinson, R., Andersson, T., & Vujicic, S. (2014). Foodies and food tourism. Goodfellow Publishers.
  • Gössling, S., Scott, D., & Hall, C. M. (2020). Pandemics, tourism and global change: a rapid assessment of COVID-19. Journal of Sustainable Tourism, 1-20.
  • Hall, C. M. (2013). Wine, food, and tourism marketing. London: Routledge.
  • Hall, C. M. (2020). Improving the recipe for culinary and food tourism? The need for a new menu. Tourism Recreation Research, 45(2), 284-287.
  • Jolliffe, L. (2010). Coffee culture, destinations and tourism. Bristol, UK: Channel View Publications.
  • McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It's all how you cook the numbers!. Journal of travel & tourism marketing, 25(2), 137-148.
  • Minazzi, R. (2015). Social media marketing in tourism and hospitality. Cham, Switzerland: Springer.
  • Niewiadomski, P. (2020). COVID-19: from temporary de-globalisation to a re-discovery of tourism?. Tourism Geographies, 1-6.
  • Okumus, B. (2020). Food tourism research: a perspective article. Tourism Review, 1-5.
  • Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33-49.
  • Ramírez-Gutiérrez, D., Santana-Talavera, A., & Fernández-Betancort, H. (2020). Tasting experiences of a destination’s local gastronomy on tourist communications. Tourism Recreation Research, 1-15.
  • Sadílek, T. (2019). Consumer preferences regarding food quality labels: the case of Czechia. British Food Journal, 121(10), 2508-2523.
  • Sigala, M. (2020). Tourism and COVID-19: impacts and implications for advancing and resetting industry and research. Journal of Business Research, 1-10.
  • Sigala, M., Christou, E., & Gretzel, U. (Eds.). (2012). Social media in travel, tourism and hospitality: Theory, practice and cases. Farnham, UK: Ashgate Publishing, Ltd.
  • Spanish Government. (2020). Estado de alarma. Retrieved from https://www.lamoncloa.gob.es/covid-19/Paginas/estado-de-alarma.aspx
  • Spencer, S. (2010). Visual research methods in the social sciences: Awakening visions. London: Routledge. Stone, M. J., Migacz, S., & Wolf, E. (2019). Beyond the journey: the lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147-152.
  • Su, D. N., Johnson, L. W., & O’Mahony, B. (2020). Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5), 572-586.
  • Telfer, D. J., & Hashimoto, A. (2003). Food tourism in the Niagara region: The development of a nouvelle cuisine. In Hall, C.M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. (Eds.), Food Tourism Around the World: Development, Management and Markets (pp.158-177). Oxford, UK: Butterworth-Heinemann.
  • Vila, M., Costa, G., & Ellinger, E. (2020). An ethnographic study of the motivations of foodstagrammer tourists. Journal of Sustainable Tourism, 1-16.
  • World Tourism Organization. (2020). Restarting tourism. Retrieved from https://www.unwto.org/restarting-tourism
  • Yin, R. K. (2009). Case study research: Design and methods. Thousand Oaks, CA: Sage Publications.
  • Yu, C. E., & Sun, R. (2019). The role of Instagram in the UNESCO’s creative city of gastronomy: A case study of Macau. Tourism Management, 75.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Research Papers
Yazarlar

Francesc Fusté-forné 0000-0002-3800-9284

Yayımlanma Tarihi 31 Aralık 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 6 Sayı: 2

Kaynak Göster

APA Fusté-forné, F. (2021). Marketing cheese tourism in global times. Journal of Multidisciplinary Academic Tourism, 6(2), 73-79. https://doi.org/10.31822/jomat.2021-6-2-73



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