Kısa Rapor
BibTex RIS Kaynak Göster
Yıl 2024, Cilt: 6 Sayı: 1
https://doi.org/10.48119/toleho.1382017

Öz

Kaynakça

  • Albrecht, J. N., Danielmeier, T., & Boudreau, P. (2019). The importance of architecture in food and drink experiences within a tourism context. Journal of Gastronomy and Tourism, 4(1), 41-50.
  • Amore, A., & Roy, H. (2020). Blending foodscapes and urban touristscapes: International tourism and city marketing in Indian cities. International Journal of Tourism Cities, 6(3), 639-655.
  • Askegaard, S., & Kjeldgaard, D. (2007). Here, there, and everywhere: place branding and gastronomical globalization in a macromarketing perspective. Journal of Macromarketing, 27(2), 138-147.
  • Čaušević, A., & Fusté-Forné, F. (2022). Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing. European Journal of Tourism, Hospitality and Recreation, 12(1), 61-77.
  • Cook, I., & Crang, P. (1996). The world on a plate: culinary culture, displacement and geographical knowledges. Journal of Material Culture, 1(2), 131-153.
  • Coulson, H., & Sonnino, R. (2019). Re-scaling the politics of food: Place-based urban food governance in the UK. Geoforum, 98, 170-179.
  • De Jong, A., & Varley, P. (2017). Food tourism policy: Deconstructing boundaries of taste and class. Tourism Management, 60, 212-222.
  • DiPietro, R. B., & Levitt, J. (2019). Restaurant authenticity: factors that influence perception, satisfaction and return intentions at regional American-style restaurants. International Journal of Hospitality and Tourism Administration, 20(1), 101-127.
  • Edwards, F., Gerritsen, R., & Wesser, G. (2021). Food, Senses and the City. Routledge.
  • Everett, S. (2012). Production places or consumption spaces? The place-making agency of food tourism in Ireland and Scotland. Tourism Geographies, 14(4), 535-554.
  • Fuentes-Luque, A. (2017). An approach to analysing the quality of menu translations in southern Spain restaurants. Journal of Multilingual and Multicultural Development, 38(2), 177-188.
  • Fusté-Forné, F., & Leer, J. (2023). Food at the edge of the world: gastronomy marketing in Tórshavn (Faroe Islands). Shima, 17(1).
  • Fusté-Forné, F. (2020). Savouring place: Cheese as a food tourism destination landmark. Journal of Place Management and Development, 13(2), 177-194.
  • Fusté-Forné, F. (2023). The tourist experience at urban food markets: a qualitative study in Palermo (Sicily). International Journal of Tourism Cities, 9(2), 447-461.
  • Germann Molz, J. (2007). Eating difference: The cosmopolitan mobilities of culinary tourism. Space and culture, 10(1), 77-93.
  • Gordin, V., Trabskaya, J., & Zelenskaya, E. (2016). The role of hotel restaurants in gastronomic place branding. International Journal of Culture, Tourism and Hospitality Research, 10(1), 81-90. Grayson, K., & Martinec, R. (2004). Consumer perceptions of iconicity and indexicality and their influence on assessments of authentic market offerings. Journal of Consumer Research, 31(2), 296-312.
  • Henderson, J. C. (2016). Local and traditional or global and modern? Food and tourism in Singapore. Journal of Gastronomy and Tourism, 2(1), 55-68.
  • Hernández-Rojas, R. D., & Huete-Alcocer, N. (2021). The role of traditional restaurants in tourist destination loyalty. Plos one, 16(6), e0253088.
  • Jensen, M.T., & Fusté-Forné, F. (2023). “It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli. Food, Culture & Society, 1-24.
  • Jones, M. O., & Long, L. M. (2017). Comfort food: meanings and memories. University Press of Mississippi.
  • Leer, J. (2016). The rise and fall of the New Nordic Cuisine. Journal of Aesthetics and Culture, 8(1), 33494.
  • Mak, A. H., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39(1), 171-196.
  • Matson-Barkat, S., & Robert-Demontrond, P. (2018). Who's on the tourists' menu? Exploring the social significance of restaurant experiences for tourists. Tourism Management, 69, 566-578.
  • Min, K. H., & Lee, T. J. (2014). Customer satisfaction with Korean restaurants in Australia and their role as ambassadors for tourism marketing. Journal of Travel and Tourism Marketing, 31(4), 493-506.
  • Muskat, B., Prayag, G., Hosany, S., Li, G., Vu, Q., & Wagner, S. (2023). The interplay of sensory and non-sensory factors in food tourism experiences. Tourism Review, 1-13.
  • Noguer-Juncà, E., & Fusté-Forné, F. (2022). Marketing environmental responsibility through “green” menus. Journal of Foodservice Business Research, 1-10.
  • Park, E., & Widyanta, A. (2022). Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives, 42, 100964.
  • Roe, M., Sarlöv Herlin, I., & Speak, S. (2016). Identity, food and landscape character in the urban context. Landscape Research, 41(7), 757-772.
  • Sparks, B., Bowen, J., & Klag, S. (2003). Restaurants and the tourist market. International Journal of Contemporary Hospitality Management, 15(1), 6-13.
  • Stalmirska, A. M. (2023). Cultural globalisation and food in urban destination marketing. Tourism Geographies, 25(1), 158-176.

The ‘place’ and the ‘otherness’ through the eyes of a restaurantscape

Yıl 2024, Cilt: 6 Sayı: 1
https://doi.org/10.48119/toleho.1382017

Öz

Within a growing relevance of food in shaping cities’ profiles, this research note discusses the glocalized food landscape from the perspective of the city of Inverness, Scotland. Based on the analysis of the restaurantscape in the city center, the research discusses the (dis)connection between place and food, and how this informs a culinary cosmopolitanism as a source of food tourism management and marketing.

Kaynakça

  • Albrecht, J. N., Danielmeier, T., & Boudreau, P. (2019). The importance of architecture in food and drink experiences within a tourism context. Journal of Gastronomy and Tourism, 4(1), 41-50.
  • Amore, A., & Roy, H. (2020). Blending foodscapes and urban touristscapes: International tourism and city marketing in Indian cities. International Journal of Tourism Cities, 6(3), 639-655.
  • Askegaard, S., & Kjeldgaard, D. (2007). Here, there, and everywhere: place branding and gastronomical globalization in a macromarketing perspective. Journal of Macromarketing, 27(2), 138-147.
  • Čaušević, A., & Fusté-Forné, F. (2022). Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing. European Journal of Tourism, Hospitality and Recreation, 12(1), 61-77.
  • Cook, I., & Crang, P. (1996). The world on a plate: culinary culture, displacement and geographical knowledges. Journal of Material Culture, 1(2), 131-153.
  • Coulson, H., & Sonnino, R. (2019). Re-scaling the politics of food: Place-based urban food governance in the UK. Geoforum, 98, 170-179.
  • De Jong, A., & Varley, P. (2017). Food tourism policy: Deconstructing boundaries of taste and class. Tourism Management, 60, 212-222.
  • DiPietro, R. B., & Levitt, J. (2019). Restaurant authenticity: factors that influence perception, satisfaction and return intentions at regional American-style restaurants. International Journal of Hospitality and Tourism Administration, 20(1), 101-127.
  • Edwards, F., Gerritsen, R., & Wesser, G. (2021). Food, Senses and the City. Routledge.
  • Everett, S. (2012). Production places or consumption spaces? The place-making agency of food tourism in Ireland and Scotland. Tourism Geographies, 14(4), 535-554.
  • Fuentes-Luque, A. (2017). An approach to analysing the quality of menu translations in southern Spain restaurants. Journal of Multilingual and Multicultural Development, 38(2), 177-188.
  • Fusté-Forné, F., & Leer, J. (2023). Food at the edge of the world: gastronomy marketing in Tórshavn (Faroe Islands). Shima, 17(1).
  • Fusté-Forné, F. (2020). Savouring place: Cheese as a food tourism destination landmark. Journal of Place Management and Development, 13(2), 177-194.
  • Fusté-Forné, F. (2023). The tourist experience at urban food markets: a qualitative study in Palermo (Sicily). International Journal of Tourism Cities, 9(2), 447-461.
  • Germann Molz, J. (2007). Eating difference: The cosmopolitan mobilities of culinary tourism. Space and culture, 10(1), 77-93.
  • Gordin, V., Trabskaya, J., & Zelenskaya, E. (2016). The role of hotel restaurants in gastronomic place branding. International Journal of Culture, Tourism and Hospitality Research, 10(1), 81-90. Grayson, K., & Martinec, R. (2004). Consumer perceptions of iconicity and indexicality and their influence on assessments of authentic market offerings. Journal of Consumer Research, 31(2), 296-312.
  • Henderson, J. C. (2016). Local and traditional or global and modern? Food and tourism in Singapore. Journal of Gastronomy and Tourism, 2(1), 55-68.
  • Hernández-Rojas, R. D., & Huete-Alcocer, N. (2021). The role of traditional restaurants in tourist destination loyalty. Plos one, 16(6), e0253088.
  • Jensen, M.T., & Fusté-Forné, F. (2023). “It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli. Food, Culture & Society, 1-24.
  • Jones, M. O., & Long, L. M. (2017). Comfort food: meanings and memories. University Press of Mississippi.
  • Leer, J. (2016). The rise and fall of the New Nordic Cuisine. Journal of Aesthetics and Culture, 8(1), 33494.
  • Mak, A. H., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39(1), 171-196.
  • Matson-Barkat, S., & Robert-Demontrond, P. (2018). Who's on the tourists' menu? Exploring the social significance of restaurant experiences for tourists. Tourism Management, 69, 566-578.
  • Min, K. H., & Lee, T. J. (2014). Customer satisfaction with Korean restaurants in Australia and their role as ambassadors for tourism marketing. Journal of Travel and Tourism Marketing, 31(4), 493-506.
  • Muskat, B., Prayag, G., Hosany, S., Li, G., Vu, Q., & Wagner, S. (2023). The interplay of sensory and non-sensory factors in food tourism experiences. Tourism Review, 1-13.
  • Noguer-Juncà, E., & Fusté-Forné, F. (2022). Marketing environmental responsibility through “green” menus. Journal of Foodservice Business Research, 1-10.
  • Park, E., & Widyanta, A. (2022). Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives, 42, 100964.
  • Roe, M., Sarlöv Herlin, I., & Speak, S. (2016). Identity, food and landscape character in the urban context. Landscape Research, 41(7), 757-772.
  • Sparks, B., Bowen, J., & Klag, S. (2003). Restaurants and the tourist market. International Journal of Contemporary Hospitality Management, 15(1), 6-13.
  • Stalmirska, A. M. (2023). Cultural globalisation and food in urban destination marketing. Tourism Geographies, 25(1), 158-176.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Peer-reviewed Articles
Yazarlar

Francesc Fusté-forné 0000-0002-3800-9284

Erken Görünüm Tarihi 30 Mayıs 2024
Yayımlanma Tarihi
Gönderilme Tarihi 27 Ekim 2023
Kabul Tarihi 30 Mayıs 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 6 Sayı: 1

Kaynak Göster

APA Fusté-forné, F. (2024). The ‘place’ and the ‘otherness’ through the eyes of a restaurantscape. Journal of Tourism Leisure and Hospitality, 6(1). https://doi.org/10.48119/toleho.1382017

Abstracting & Indexing

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