FOOD TOURISM IN OCEANIA: TELLING THE STORIES

IF 0.5 Q4 HOSPITALITY, LEISURE, SPORT & TOURISM

TOURISM CULTURE & COMMUNICATION Pub Date : 2021-01-01 DOI:10.3727/194341421x16213644579328

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引用次数: 1

Abstract

All travellers eat and drink when they travel but not all travellers are food lovers or travel for food. This research explores food tourism and food tourists in two case studies of New Zealand and the Cook Islands. The research focuses on the information about food that food lovers seek, and the critical components required at a destination for food tourism to flourish. Thirty-one interviews were conducted in both New Zealand and Rarotonga using a purposive sample. The findings show that people want information about the food stories that they can trust. In both places, many of the stories are hidden and this leads to lost opportunity and potential disappointment for the food tourist. There is a lack of voice about the food culture. New Zealand promotes its primary produce to the world but it does not actively promote the opportunity to experience it at home. The Cook Island situation reflects the complexities of small island states with lack of consistency and complacency in the food on offer. A digital food resource is advocated in both places that is curated, articulated and disseminated to focus the lens on the food culture and all its experiences.

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大洋洲的美食旅游:讲故事

所有的旅行者在旅行时都会吃喝，但并非所有的旅行者都是美食爱好者或为美食而旅行。本研究以新西兰和库克群岛两个案例探讨了美食旅游和美食游客。这项研究的重点是美食爱好者寻找的食物信息，以及美食旅游蓬勃发展的目的地所需的关键组成部分。在新西兰和拉罗汤加岛进行了31次访谈，使用了有目的的样本。研究结果表明，人们想要关于他们可以信任的食物故事的信息。在这两个地方，许多故事都被隐藏起来，这导致了美食游客失去机会和潜在的失望。人们对饮食文化缺乏发言权。新西兰向世界推广其主要产品，但它并没有积极推广在国内体验它的机会。库克岛的情况反映了小岛屿国家在提供食物方面缺乏一致性和自满的复杂性。这两个地方都提倡一种数字食物资源，这种资源经过策划、表达和传播，将镜头集中在饮食文化及其所有经验上。

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来源期刊

TOURISM CULTURE & COMMUNICATION HOSPITALITY, LEISURE, SPORT & TOURISM-

CiteScore

1.20

自引率

16.70%

发文量

期刊介绍： Tourism, Culture & Communication is the longest established international refereed journal that is dedicated to the cultural dimensions of tourism. The editors adopt a purposefully broad scope that welcomes readers and contributors from diverse disciplines and who are receptive in a wide variety of research methods. While potential cultural issues and identities are unlimited, there is a requirement that their consideration should relate to the tourism and hospitality domain. Tourism, Culture & Communication provides readers with multidisciplinary perspectives that consider topics and fields extending beyond national and indigenous cultures as they are traditionally understood and recognized. Coverage may extend to issues such as cultural dimensions of the United Nations’ Sustainable Development Goals (SDGs), gender and tourism, managing tourists with disabilities, sport tourism, or age-specific tourism. Contributions that draw upon the communications literature to explain the tourism phenomenon are also particularly welcome. Beyond the focus on culture and communications, the editors recognize the important interrelationships with economies, society, politics, and the environment. The journal publishes high-quality research and applies a double-blind refereeing process. Tourism, Culture & Communication consists of main articles, major thematic reviews, position papers on theory and practice, and substantive case studies. A reports section covers specific initiatives and projects, “hot topics,” work-in-progress, and critical reviews.