Research Article
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Year 2020, Volume: 3 Issue: 1, 20 - 29, 30.06.2020

Abstract

References

  • Ab Karim M & Chi, C. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations' Food Image. Journal of Hospitality Marketing & Management. 19(6), 531-555
  • Ang, I. & Stratton, J. (1995). The Singapore Way of Multiculturalism: Western Concepts/Asian Cultures. Sojourn: Journal of Social Issues in Southeast Asia, 10(1) 65-89.
  • Bailey, R. & Tian, R. (2002). Cultural Understanding of Consumer Behaviour: A Case Study of Southern American Perception of Indian Food, Journal of American Academy of Business, 2 (1), 58–65.
  • Bjork, P. & Kauppinen-Raisanen, H. (2014). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Bessière, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas. European Society for Rural Sociology, 38(1), 21-34.
  • Boniface, P. (2003). Tasting tourism: travelling for food and drink. Aldershot. Ashgate Publishing Limited.
  • Bourdieu, P. (1984). Distinction: A Social Critique of the Judgement of Taste (Translated by: Nice, R.), Cambridge. Harvard University Press.
  • Chang, K. C. (1977). Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven and London: Yale University Press.
  • Che, D. (2006). Select Michigan: Local food production, food safety, culinary heritage and branding in Michigan agritourism. Tourism Review International 9(4), 349-363.
  • Chua, B. & Rajah, A. (1997). Hybridity, Ethnicity and Food in Singapore. Working Paper No. 133. Singapore: Department of Sociology, National University of Singapore.
  • Chuang, H. (2009). The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan. The Copenhagen Journal of Asian Studies. 27(2), 84-108.
  • Cohen, E. & Avieli, N. (2004). Food in Tourism, Attraction and Impediment. Annals of Tourism Research, 31(4), 755-778.
  • Cömert, M. & Özkaya, F. (2014).Gastronomi Turizminde Türk Mutfağının Önemi. Journal of Tourism and Gastronomy Studies, 2(2), 62-66
  • Douglas, M. (1972). Deciphering a meal. Daedalus, 101, 61‐82.
  • Douglas, N., Douglas, N. & Derrett, R. (2001). Special interest tourism: context and cases. Hobogen, New Jersey: Willey.
  • Dümcke, C. & Gnedovsky. M (2013) The Social and Economic Value of Cultural Heritage: Literature Review. EENC paper (European Expert Network on Culture).
  • Eber-Lim, F. (1992). The Secret Ingredient: The Eurasian food. In Myrna, B. (Ed). Singapore Eurasians: memories and hopes. Singapore: Times Editions.
  • Ellis, A.,Park, E., Kim, S. & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263.
  • Everett, S. (2009). Beyond the visual gaze? The pursuit of an embodied experience through food tourism. Tourist Studies, 8(3), 337-358.
  • Everett, S. (2016). Food and Drink Tourism. London: Routledge.
  • Everett, S. & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: a case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150-167.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management. 26(3), 546-559.
  • Frost, M. (2002). Wider opportunities: religious revival, nationalist awakening, and the global dimension in Colombo, 1870-1920. Modern Asian Studies. 36(4), 937-967.
  • Getz, D., Robinson, R., Andersson, T. & Vujicic, S. (2014). Foodies & food tourism. Oxford: Goodfellow Publishers.
  • Gillespie, C. (2002). European Gastronomy into the 21st Century. London: Butterworth-Heinemann.
  • Hall, C. & Mitchell, R. (2001). Wine and food tourism. In Douglas, N. & R. Derrett (Eds.) Special Interest Tourism (pp.307-329). Sydney: Wiley.
  • Hall, C. & Mitchell, R. (2005). Gastronomic Tourism: comparing food and wine tourism experiences. In Novelli, M. (Eds), Niche Tourism: contemporary issues, trends and cases. (pp.73-88). Oxford: Butterworth-Heinemann.
  • Hall, C., Sharples, L., Mitchell, E., Macionis, N. & Cambourne, B. (Eds.) (2003). Food Tourism Around The World. NY: Butterworth-Heinemann.
  • Hall, C. & Sharples, L. (2008). Food and Wine Festivals and Events Around the World: Development, Management and Markets. Oxford. Elsevier - Butterworth-Heinemann.
  • Harris, M. & Ross, E. (1987). Food and evolution: Toward a theory of human food habits. Philadelphia: Temple University Press
  • Hegarty, J. & O’Mahony, B. (2001). Gastronomy: A phenomenon of cultural expressionism and aesthetic for living. International Journal of Hospitality Management, 20(1), 3-13.
  • Henderson, J. (2009). Food Tourism reviewed. British Food Journal, 111(4), 317-326.
  • Henderson, J. (2014), Food and Culture: In search of a Singapore Cuisine. British Food Journal, 116(6), 904-917.
  • Horng, J. & Tsai, C. (2012). Culinary tourism strategic development: An Asia-Pacific perspective. International Journal of Tourism Research, 14(1), 40-55.
  • Horng, J. Liu, S., Chou, H. & Tsai, C. (2012). Understanding the impact of culinary brand equity and destination familiarity on travel intentions. Tourism Management 33(4), 815-824.
  • Hutton, W. (2008). Singapore Food. Singapore: Marshall Cavendish Corp.
  • Kivela, J. & Crotts, J. (2006). Tourism and Gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
  • Levi-Strauss, C. (1966). Culinary Triangle. In Counihan, C & van Esterik, P. (Eds) Food and Culture - a reader (pp.36-41). New York and London: Routledge.
  • Liu, H. (2011). An Emerging China and Diasporic Chinese: Historicity, State, and International Relations. Journal of Contemporary China. 20 (72): 813–832.
  • Mak, A., Lumbers, M. & Eves, A. (2012). Globalisation and Food Consumption in Tourism. Annals of Tourism Research, 39(1), 171-196.
  • Medina, F. & Tresserras, J. (2018). Introduction. Gastronomy and Tourism: Social and Cultural perspectives. In Medina, F. & Tresseras, J. (Eds.) Food, Gastronomy and Tourism. Social and Cultural Perspectives. Guadalajara: Universidad de Guadalajara.
  • Miksic, J. & Low, C. (2005). Early Singapore 1300s - 1819: Evidence in Maps, Text and Artefacts. Singapore: Singapore History Museum.
  • Mitchell, R. & Hall, C. (2003). Consuming tourists: food tourism consumer behaviour. In Hall, C., Sharples, E., Cambourne, B. and Macionis, N. (Eds), Wine Tourism Around the World: Development, Management and Markets (pp.60-81). Oxford: Butterworth-Heinemann.
  • Murayama, M. (2012). Promoting Japanese food culture and products. In Food and The Tourism Experience: The OECD-Korea Workshop (pp.147-153). Paris: OECD Publishing.
  • Murphey, R. (1989). On the evolution of the port city. In F. Broeze (Eds.), Brides of the sea: Port cities of Asia from the16the20th centuries (pp.223-245). Honolulu: University of Hawaii Press.
  • 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.
  • Nam, J. & Lee, T. (2011). Foreign Travellers’ satisfaction with traditional Korean restaurants. International Journal of Hospitality Management. 30(4), 982-989.
  • Naumov, N. (2015). Heritage and tourism: Reconceptualization of the past as an experience. Journal of Tourism & Services 11, 83-88.
  • Ng. C. & Ab Karim, S. (2016). Historical and Contemporary Perspectives of the Nonya food culture in Malaysia. Journal of Ethnic Food, 3, 93-106.
  • Ooi, C.S. (2011). Branding and the accreditation approach: Singapore. In Morgan, N., Pritchard, A., & Pride, R. (Eds.). Destination Brands Managing Place Reputation (pp.185-196). Oxford: Elsevier – Routledge.
  • Park, H. (2014). Heritage Tourism. London, Routledge.
  • Richards, G. & Wilson, J. (2006). Developing Creativity in Tourist Experiences: A Solution to the Serial Reproduction of Culture? Tourism Management, 27. 1209-1223.
  • Rudolph, J. (1998). Reconstructing Identities: A Social History of the Babas in Singapore. Singapore: Ashgate.
  • Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management 23(1), 15-24.
  • Saunders, M., Lewis, P. & Thornhill, A. (2007). Research Methods for Business Students, London: Prentice Hall. Seo, S. & Yun, N. (2015). Multidimensional scale to measure destination food image: case of Korean food. British Food Journal, 117(12), 2914-2929.
  • Selby, M. (2004). Understanding Urban Tourism: Image, Culture and Experience. London, IB Tauris. Silverman,D. (2010). Doing Qualitative Research. London: Sage Publications.
  • Singapore Tourism Board (2018), Marketing Strategies: of stories, fans and channels. Available at URL: https://www.stb.gov.sg/content/dam/stb/documents/assistancelicensing/marketing-innovation/Marketing_Strategy-Of_Stories_Fans_and_Channels.pdf. Last accessed on 14 May 2020.
  • Tan, T. (2007). Port Cities and Hinterlands: A Comparative Study of Singapore and Calcutta. Political Geography. 26(7), 851-865.
  • Tarulevicz, N. (2013). Eating her curries and kway. Urbana: University of Illinois Press.
  • Timothy, D. & Ron, A. (2013) Understanding heritage cuisine and tourism: identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2-3), 99-104.
  • Wong, H. (2007). A taste of the past: historically themed restaurants and social memory in Singapore. In Cheung, S. & Tan, C.B. (Eds.), Food and Foodways in Asia: Resource, Tradition and Cooking. (pp.115-128). London: Rouledge.

FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE

Year 2020, Volume: 3 Issue: 1, 20 - 29, 30.06.2020

Abstract

visitors, improve destination image and stimulate the development of local businesses. Culinary experiences, specific food tourism itineraries and food heritage tourism have appeared in many destinations worldwide providing a more meaningful and memorable way to enjoy the local food scene. This paper explores variety of food culture, gastronomy and food traditions in Singapore. Drawing on qualitative data collected through participant observation and semi-structural interviews with gastronomic service providers, the study demonstrates how food tourism has become a part of the Singaporean culture that represents cultural identity of the destination but also provides a unique gastronomic experience. We argue that there is a huge potential to further promote food tourism and gastronomic experience in Singapore and more conceptual and empirical research is needed to study the potential of food as an ‘experience’ and how cultural values play a significant part for the development of gastronomic experiences.

References

  • Ab Karim M & Chi, C. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations' Food Image. Journal of Hospitality Marketing & Management. 19(6), 531-555
  • Ang, I. & Stratton, J. (1995). The Singapore Way of Multiculturalism: Western Concepts/Asian Cultures. Sojourn: Journal of Social Issues in Southeast Asia, 10(1) 65-89.
  • Bailey, R. & Tian, R. (2002). Cultural Understanding of Consumer Behaviour: A Case Study of Southern American Perception of Indian Food, Journal of American Academy of Business, 2 (1), 58–65.
  • Bjork, P. & Kauppinen-Raisanen, H. (2014). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194.
  • Bessière, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas. European Society for Rural Sociology, 38(1), 21-34.
  • Boniface, P. (2003). Tasting tourism: travelling for food and drink. Aldershot. Ashgate Publishing Limited.
  • Bourdieu, P. (1984). Distinction: A Social Critique of the Judgement of Taste (Translated by: Nice, R.), Cambridge. Harvard University Press.
  • Chang, K. C. (1977). Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven and London: Yale University Press.
  • Che, D. (2006). Select Michigan: Local food production, food safety, culinary heritage and branding in Michigan agritourism. Tourism Review International 9(4), 349-363.
  • Chua, B. & Rajah, A. (1997). Hybridity, Ethnicity and Food in Singapore. Working Paper No. 133. Singapore: Department of Sociology, National University of Singapore.
  • Chuang, H. (2009). The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan. The Copenhagen Journal of Asian Studies. 27(2), 84-108.
  • Cohen, E. & Avieli, N. (2004). Food in Tourism, Attraction and Impediment. Annals of Tourism Research, 31(4), 755-778.
  • Cömert, M. & Özkaya, F. (2014).Gastronomi Turizminde Türk Mutfağının Önemi. Journal of Tourism and Gastronomy Studies, 2(2), 62-66
  • Douglas, M. (1972). Deciphering a meal. Daedalus, 101, 61‐82.
  • Douglas, N., Douglas, N. & Derrett, R. (2001). Special interest tourism: context and cases. Hobogen, New Jersey: Willey.
  • Dümcke, C. & Gnedovsky. M (2013) The Social and Economic Value of Cultural Heritage: Literature Review. EENC paper (European Expert Network on Culture).
  • Eber-Lim, F. (1992). The Secret Ingredient: The Eurasian food. In Myrna, B. (Ed). Singapore Eurasians: memories and hopes. Singapore: Times Editions.
  • Ellis, A.,Park, E., Kim, S. & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263.
  • Everett, S. (2009). Beyond the visual gaze? The pursuit of an embodied experience through food tourism. Tourist Studies, 8(3), 337-358.
  • Everett, S. (2016). Food and Drink Tourism. London: Routledge.
  • Everett, S. & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: a case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150-167.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management. 26(3), 546-559.
  • Frost, M. (2002). Wider opportunities: religious revival, nationalist awakening, and the global dimension in Colombo, 1870-1920. Modern Asian Studies. 36(4), 937-967.
  • Getz, D., Robinson, R., Andersson, T. & Vujicic, S. (2014). Foodies & food tourism. Oxford: Goodfellow Publishers.
  • Gillespie, C. (2002). European Gastronomy into the 21st Century. London: Butterworth-Heinemann.
  • Hall, C. & Mitchell, R. (2001). Wine and food tourism. In Douglas, N. & R. Derrett (Eds.) Special Interest Tourism (pp.307-329). Sydney: Wiley.
  • Hall, C. & Mitchell, R. (2005). Gastronomic Tourism: comparing food and wine tourism experiences. In Novelli, M. (Eds), Niche Tourism: contemporary issues, trends and cases. (pp.73-88). Oxford: Butterworth-Heinemann.
  • Hall, C., Sharples, L., Mitchell, E., Macionis, N. & Cambourne, B. (Eds.) (2003). Food Tourism Around The World. NY: Butterworth-Heinemann.
  • Hall, C. & Sharples, L. (2008). Food and Wine Festivals and Events Around the World: Development, Management and Markets. Oxford. Elsevier - Butterworth-Heinemann.
  • Harris, M. & Ross, E. (1987). Food and evolution: Toward a theory of human food habits. Philadelphia: Temple University Press
  • Hegarty, J. & O’Mahony, B. (2001). Gastronomy: A phenomenon of cultural expressionism and aesthetic for living. International Journal of Hospitality Management, 20(1), 3-13.
  • Henderson, J. (2009). Food Tourism reviewed. British Food Journal, 111(4), 317-326.
  • Henderson, J. (2014), Food and Culture: In search of a Singapore Cuisine. British Food Journal, 116(6), 904-917.
  • Horng, J. & Tsai, C. (2012). Culinary tourism strategic development: An Asia-Pacific perspective. International Journal of Tourism Research, 14(1), 40-55.
  • Horng, J. Liu, S., Chou, H. & Tsai, C. (2012). Understanding the impact of culinary brand equity and destination familiarity on travel intentions. Tourism Management 33(4), 815-824.
  • Hutton, W. (2008). Singapore Food. Singapore: Marshall Cavendish Corp.
  • Kivela, J. & Crotts, J. (2006). Tourism and Gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
  • Levi-Strauss, C. (1966). Culinary Triangle. In Counihan, C & van Esterik, P. (Eds) Food and Culture - a reader (pp.36-41). New York and London: Routledge.
  • Liu, H. (2011). An Emerging China and Diasporic Chinese: Historicity, State, and International Relations. Journal of Contemporary China. 20 (72): 813–832.
  • Mak, A., Lumbers, M. & Eves, A. (2012). Globalisation and Food Consumption in Tourism. Annals of Tourism Research, 39(1), 171-196.
  • Medina, F. & Tresserras, J. (2018). Introduction. Gastronomy and Tourism: Social and Cultural perspectives. In Medina, F. & Tresseras, J. (Eds.) Food, Gastronomy and Tourism. Social and Cultural Perspectives. Guadalajara: Universidad de Guadalajara.
  • Miksic, J. & Low, C. (2005). Early Singapore 1300s - 1819: Evidence in Maps, Text and Artefacts. Singapore: Singapore History Museum.
  • Mitchell, R. & Hall, C. (2003). Consuming tourists: food tourism consumer behaviour. In Hall, C., Sharples, E., Cambourne, B. and Macionis, N. (Eds), Wine Tourism Around the World: Development, Management and Markets (pp.60-81). Oxford: Butterworth-Heinemann.
  • Murayama, M. (2012). Promoting Japanese food culture and products. In Food and The Tourism Experience: The OECD-Korea Workshop (pp.147-153). Paris: OECD Publishing.
  • Murphey, R. (1989). On the evolution of the port city. In F. Broeze (Eds.), Brides of the sea: Port cities of Asia from the16the20th centuries (pp.223-245). Honolulu: University of Hawaii Press.
  • 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.
  • Nam, J. & Lee, T. (2011). Foreign Travellers’ satisfaction with traditional Korean restaurants. International Journal of Hospitality Management. 30(4), 982-989.
  • Naumov, N. (2015). Heritage and tourism: Reconceptualization of the past as an experience. Journal of Tourism & Services 11, 83-88.
  • Ng. C. & Ab Karim, S. (2016). Historical and Contemporary Perspectives of the Nonya food culture in Malaysia. Journal of Ethnic Food, 3, 93-106.
  • Ooi, C.S. (2011). Branding and the accreditation approach: Singapore. In Morgan, N., Pritchard, A., & Pride, R. (Eds.). Destination Brands Managing Place Reputation (pp.185-196). Oxford: Elsevier – Routledge.
  • Park, H. (2014). Heritage Tourism. London, Routledge.
  • Richards, G. & Wilson, J. (2006). Developing Creativity in Tourist Experiences: A Solution to the Serial Reproduction of Culture? Tourism Management, 27. 1209-1223.
  • Rudolph, J. (1998). Reconstructing Identities: A Social History of the Babas in Singapore. Singapore: Ashgate.
  • Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management 23(1), 15-24.
  • Saunders, M., Lewis, P. & Thornhill, A. (2007). Research Methods for Business Students, London: Prentice Hall. Seo, S. & Yun, N. (2015). Multidimensional scale to measure destination food image: case of Korean food. British Food Journal, 117(12), 2914-2929.
  • Selby, M. (2004). Understanding Urban Tourism: Image, Culture and Experience. London, IB Tauris. Silverman,D. (2010). Doing Qualitative Research. London: Sage Publications.
  • Singapore Tourism Board (2018), Marketing Strategies: of stories, fans and channels. Available at URL: https://www.stb.gov.sg/content/dam/stb/documents/assistancelicensing/marketing-innovation/Marketing_Strategy-Of_Stories_Fans_and_Channels.pdf. Last accessed on 14 May 2020.
  • Tan, T. (2007). Port Cities and Hinterlands: A Comparative Study of Singapore and Calcutta. Political Geography. 26(7), 851-865.
  • Tarulevicz, N. (2013). Eating her curries and kway. Urbana: University of Illinois Press.
  • Timothy, D. & Ron, A. (2013) Understanding heritage cuisine and tourism: identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2-3), 99-104.
  • Wong, H. (2007). A taste of the past: historically themed restaurants and social memory in Singapore. In Cheung, S. & Tan, C.B. (Eds.), Food and Foodways in Asia: Resource, Tradition and Cooking. (pp.115-128). London: Rouledge.
There are 61 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Research Article
Authors

Pinaki Dutta This is me 0000-0003-4372-9590

Nikola Naumov This is me 0000-0001-9537-1469

Publication Date June 30, 2020
Published in Issue Year 2020 Volume: 3 Issue: 1

Cite

APA Dutta, P., & Naumov, N. (2020). FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE. Journal of Gastronomy Hospitality and Travel, 3(1), 20-29.