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Visual Representations of Indigenous Tourism Places in Social Media 原住民旅游场所在社交媒体中的视觉表现
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-07-20 DOI: 10.3727/109830421X16191799471980
S. H. Cassel, C. D. Bernardi
{"title":"Visual Representations of Indigenous Tourism Places in Social Media","authors":"S. H. Cassel, C. D. Bernardi","doi":"10.3727/109830421X16191799471980","DOIUrl":"https://doi.org/10.3727/109830421X16191799471980","url":null,"abstract":"This article focused the analysis on social media representations of Sápmi using the hashtags #visitsápmi and #visitsapmi, which nuance official, top-down versions of the place communicated in other contexts, but simultaneously are more focused on visitors and their experiences.\u0000 The results show that the making of the Sápmi region as a place and a tourism destination through social media content is an ongoing process of interpretation and reinterpretation of what indigenous Sámi culture is and how it connects to specific localities. Future research should\u0000 look at the broader understanding of places that can be accessed through social media analysis. The main argument is that visual communication is a very important tool when constructing the brand of a destination. Considering the growing role of social media, the process of place-making through\u0000 visual communication is explored in the case of the destination VisitSápmi, as it is coconstructed in online user generated content (UGC). From a theoretical viewpoint, we discuss the social construction of places and destinations as well as the production of meaning through coconstruction\u0000 of images and brands in tourism contexts. The focus is on how places are created, branded, and made meaningful by visualizing the place in a framework of tourism experiences, in this case specifically examined through indigenous tourism. We use a content analysis of texts, photographs, and\u0000 narratives communicated on social media platforms. Regardless of negotiated brand management's efforts at official marketing, branding, and tourism planning, the evolution of Sápmi as a place to visit in social media has its own logic, full of contradictions and plausible interpretations,\u0000 related to the uncontrollable and bottom-up processes of UGC.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"48 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75762589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Organizational Communications in Developing Ethnic Tourism: Participatory Approaches in Southwest China 民族旅游发展中的组织沟通:西南地区的参与式方法
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-07-20 DOI: 10.3727/109830421X16191799472006
Yingzhu Hu, P. Ngai
{"title":"Organizational Communications in Developing Ethnic Tourism: Participatory Approaches in Southwest China","authors":"Yingzhu Hu, P. Ngai","doi":"10.3727/109830421X16191799472006","DOIUrl":"https://doi.org/10.3727/109830421X16191799472006","url":null,"abstract":"Ethnic tourism promises to solve rural development challenges, create employment, and preserve indigenous heritages. However, the development process is not always empowering. Often-cited problems are organizational communication challenges and conflicts that characterize partnerships\u0000 among ethnic minority villages, tourism management companies, and government agencies. Such communication difficulties characterize ethnic tourism development processes in many parts of China. This article reports on a case study conducted in the famous Xijiang Thousand Households Miao Village\u0000 (Xijiang Quianhu Miaozhai), Guizhou, China. Specifically, we investigate the determinants and nature of common organizational communication problems experienced by ethnic communities in the process of tourism development. Survey and interview data indicate that changes in local governance,\u0000 clashes in tourism management, and a lack of agreement on the meaning of \"community participation\" created organizational communication problems manifested in conflicts among tourism managers and villagers, administrative districts/villages, and groups within the villages. Drawing from development\u0000 communication and organizational communication literature, the authors assess the possibilities of applying participatory communication as a strategic approach to conflict resolution. On the basis of critical analysis, the authors offer four recommendations for adapting the participatory approach\u0000 to address organizational communication problems in ethnic tourism development sites: (1) value participation, (2) develop clear understanding of what empowering participatory communication entails, (3) integrate the indigenous mode of communication/participation, and (4) hybridize the participatory\u0000 communication approach to accommodate the conditions and limitations that prevail in the specific context.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"314 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75689262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Gullah Cuisine: Is It a Story of Cultural Appropriation or Cultural Appreciation? 嘎勒菜:文化挪用还是文化欣赏?
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-04-14 DOI: 10.3727/109830421X16135685359974
K. Mitchell
{"title":"Gullah Cuisine: Is It a Story of Cultural Appropriation or Cultural Appreciation?","authors":"K. Mitchell","doi":"10.3727/109830421X16135685359974","DOIUrl":"https://doi.org/10.3727/109830421X16135685359974","url":null,"abstract":"As a chef, culinary historian, and resident of Charleston, South Carolina, USA, I have always been intrigued by the debate over the cultural appropriation , exploitation, and the appreciation of food from other cu l tures. It has always been important for me to know not only about food\u0000 and ingredients, but also the associated culture. In this article I take a sociological approach to discuss cultural appropriation as it relates to food. It also offers a meeting of my two worlds—as a professional chef and as a budding scholar.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"12 1","pages":"55-61"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79889459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Culture and Motives of Tourists on Food Consumption in Hong Kong 香港游客的饮食文化及消费动机
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-04-14 DOI: 10.3727/109830421X16135685359938
Derrick Lee, W. Baldwin, W. Chan, Erin Hui-Wen Shih
{"title":"Culture and Motives of Tourists on Food Consumption in Hong Kong","authors":"Derrick Lee, W. Baldwin, W. Chan, Erin Hui-Wen Shih","doi":"10.3727/109830421X16135685359938","DOIUrl":"https://doi.org/10.3727/109830421X16135685359938","url":null,"abstract":"This article analyzed the motivational dimensions of tourists in Hong Kong. The study identified eight motivational dimensions of food consumption of Chinese tourists and Western tourists. The study revealed both groups of tourists shared similar motives, such as service and assurance,\u0000 food and knowledge, authentic and culture, interpersonal and price, and familiarity and eating habit. However, the Chinese and Western tourists have different emphasis on food consumption in terms of value, variety, prestige, and ambience. The differences can be associated to cultural factor.\u0000 Findings are useful to decision makers and marketers in promoting Hong Kong as a leading food tourism destination.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"24 1","pages":"25-37"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85960313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences 从正宗意大利餐厅在美国的兴起到新的多元文化美食旅游体验的创造
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-04-14 DOI: 10.3727/109830421X16135685359910
Alessandra Campanari, A. Cavicchi
{"title":"From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences","authors":"Alessandra Campanari, A. Cavicchi","doi":"10.3727/109830421X16135685359910","DOIUrl":"https://doi.org/10.3727/109830421X16135685359910","url":null,"abstract":"With the emergence of culinary multiculturalism in the globalized world, ethnic restaurants have become central symbols of postmodern life, no longer relegated to a domestic and community sphere, but able to attract non-ethnic customers without necessarily destroy food cultural heritage.\u0000 In line with this trend, the article aims to contribute to the literature on new food tourism experiences by examining contemporary Italian restaurants in the US to investigate how Italian food identity in ethnic restaurants is advertised and sold. Starting from the literature on Italian culinary\u0000 immigration in America, from the rise of the first Italian restaurants to the invention of the Italian American culinary tradition, the article provides an ethnographic study to understand the changing business environment that is leading new entrepreneurs in foodservice to diversify their\u0000 business models towards the creation of new food tourism experiences as a result of an ever-changing dialogue between tradition and innovation.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"23 1","pages":"5-16"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76645140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Phantom Demand and the Sake Market 幻影需求与清酒市场
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-04-14 DOI: 10.3727/109830421X16135685359947
B. Mckercher, Ryan P. Smith, W. Baldwin, Forest Ma
{"title":"Phantom Demand and the Sake Market","authors":"B. Mckercher, Ryan P. Smith, W. Baldwin, Forest Ma","doi":"10.3727/109830421X16135685359947","DOIUrl":"https://doi.org/10.3727/109830421X16135685359947","url":null,"abstract":"This article examines sake consumption patterns in Hong Kong and reports on a study that seeks to determine if the market can be grown. Hong Kong is one of the major export markets for sake, driven largely by the popularity of Japanese restaurants. The Japanese Export and Trade Organizations\u0000 (JETRO) is looking at ways to expand consumption as a means of overcoming the decline in sake sales in Japan. This study presents a cautionary tale of market research, for on the surface the study reveals the market could grow by at least 25%, and more importantly, the current price point\u0000 is below what consumers are willing to pay. However, closer examination of the results suggests a much smaller growth potential for most of the people who consume sake do so once a month or less and usually in a restaurant setting. Increasing sales will require a change in overall dining and\u0000 drinking behavior patterns, which will be difficult to achieve.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"360 1","pages":"39-48"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75117744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Do Korean Restaurants Influence People to Travel to Korea? 韩国餐厅对韩国旅游有影响吗?
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-04-14 DOI: 10.3727/109830421X16135685359929
Sang-Eun Jeon, B. Mckercher
{"title":"Do Korean Restaurants Influence People to Travel to Korea?","authors":"Sang-Eun Jeon, B. Mckercher","doi":"10.3727/109830421X16135685359929","DOIUrl":"https://doi.org/10.3727/109830421X16135685359929","url":null,"abstract":"This study examines the role of dining in local ethnic restaurants as a push factor in motivating people to visit the cuisine's country of origin. A study was conducted on Hong Kong residents who ate at a local Korean restaurants. The study found that dining in restaurants stimulated\u0000 a desire to visit, regardless of whether respondents had visited Korea previously. Past visitors also found that they ate more frequently in local restaurants after their trip. However, food is only part of the reason. Dining in Korean restaurants represents an embodiment of Korean culture\u0000 and tradition, enabling people to gain an authentic Korean experience. In doing so, they became more motivated to visit the country.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"244 1","pages":"17-24"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76750714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Mindful Eating: Reinvigorating American Culinary Diaspora in a Low-income Community 用心饮食:在低收入社区重振美国烹饪侨民
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-04-14 DOI: 10.3727/109830421X16135685359956
A. Askew
{"title":"Mindful Eating: Reinvigorating American Culinary Diaspora in a Low-income Community","authors":"A. Askew","doi":"10.3727/109830421X16135685359956","DOIUrl":"https://doi.org/10.3727/109830421X16135685359956","url":null,"abstract":"The culinary history of America is a rich melting pot of cultures from across the world, seasoned with the heritage of diasporas. This research note explores the existing culinary diaspora of American food and how the practice of mindful eating has prompted a revitalization. The author\u0000 examines how American cuisine is perceived and its connections with a dark period of the nation's past in the context of the \"Beloved Community.\" There is a need to review the diasporas that gave rise to these culinary traditions that have stemmed from slavery and are endemic in low-income\u0000 communities. A better understanding can prompt a rethinking about how these communities can adopt mindful eating practices. This note extends the literature on culinary diasporas by reconsidering a beloved American culinary tradition.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"50 11","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72410944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Tourism, Food, and Culinary Diasporas: Introduction to the Special Issue 旅游、食品和烹饪侨民:特刊导论
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-04-14 DOI: 10.3727/109830421X16135685359893
W. Baldwin, B. Mckercher
{"title":"Tourism, Food, and Culinary Diasporas: Introduction to the Special Issue","authors":"W. Baldwin, B. Mckercher","doi":"10.3727/109830421X16135685359893","DOIUrl":"https://doi.org/10.3727/109830421X16135685359893","url":null,"abstract":"","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"24 1","pages":"1-3"},"PeriodicalIF":0.6,"publicationDate":"2021-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77216573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
EXPLORING BIRACIAL IDENTITY THROUGH ROOTS TRAVEL FOR AFRICAN DIASPORAS 通过非洲散居者的寻根旅行探索混血儿身份
IF 0.6
TOURISM CULTURE & COMMUNICATION Pub Date : 2021-01-01 DOI: 10.3727/109830421x16345418234029
Alana Dillette
{"title":"EXPLORING BIRACIAL IDENTITY THROUGH ROOTS TRAVEL FOR AFRICAN DIASPORAS","authors":"Alana Dillette","doi":"10.3727/109830421x16345418234029","DOIUrl":"https://doi.org/10.3727/109830421x16345418234029","url":null,"abstract":"This auto-ethnography, grounded in my experiences as a biracial, bicultural black woman, is written as an exploration of how identity formation is impacted through travel. It considers my lived experiences with Du Bois’ double consciousness in a traditionally hegemonic society. Using Poston’s (1990) biracial identity development model as a framework for my inquiry, I examine a roots tourism trip to Ghana as a reflection of my lived experiences to demonstrate how the utilization of auto-ethnography as a critical method of inquiry can provide important insights into the intersectionality between roots tourism and identity. Results from this study suggest that exposure to roots travel can be the catalyst for personal internal and external reflection on one’s patterns of behavior and thought about their identity.","PeriodicalId":41836,"journal":{"name":"TOURISM CULTURE & COMMUNICATION","volume":"2 1","pages":""},"PeriodicalIF":0.6,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91035161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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