王灵恩
, 王磊, 钟林生
WANG Ling'en, WANG Lei, ZHONG Linsheng
通讯作者:
收稿日期: 2016-07-20
网络出版日期: 2017-04-20
版权声明: 2017 地理科学进展 《地理科学进展》杂志 版权所有
基金资助:
作者简介:
作者简介：王灵恩(1987-),男,山东沂南人,博士,助研,主要研究方向为旅游消费环境影响,E-mail:wangle.10b@igsnrr.ac.cn。
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摘要
旅游食物消费是旅游消费的首要内容。随着旅游学科研究的不断深入,旅游食物消费近年来逐渐成为学界关注的热点。目前,国内对旅游食物消费的研究仅限于对饮食文化资源的开发和旅游食物卫生等方面,处于描述性研究的初级阶段。国际上旅游食物消费研究起步较早,内容也较为全面,除对旅游食物安全风险、食物旅游产品开发和市场营销进行广泛探讨外,更在游客食物消费行为、旅游食物消费综合效应等领域取得了系统成果。本文利用文献分析方法,在综合分析和梳理国内外食物消费研究文献基础上,归纳总结了旅游食物消费发展阶段和特征,并重点从游客食物消费行为模式、旅游食物资源开发、旅游地美食节庆与营销、旅游食物安全与风险、旅游食物消费与旅游地发展、旅游食物消费环境影响与可持续发展等6个方面对旅游食物消费的研究内容和进展进行了分析,最后提出了中国现阶段旅游食物消费研究应关注的重点领域和方向。
关键词：
Abstract
Food consumption is the primary content of tourism consumption. With the deepening of tourism research, tourism food consumption, in recent years, has gradually become the focus of attention of scholars. At present, the research of Chinese tourism food consumption is limited to the development of food culture tourism resources and food hygiene, and most of them are descriptive in nature, in the early stage of development. International tourism food consumption study started earlier, and the content is more comprehensive. In addition to the research content of tourism food safety and health, food tourism product development and marketing, the fields of tourist food consumption behavior, the relationship between tourism food consumption and tourist destination, and combined effect of tourism food consumption have also been actively discussed. Using literature analysis,this article comprehensively analyzes Chinese and international tourism food consumption based on literature search from academic databases. Tourism food consumption development stage and characteristics were then summarized. The research progress in tourism food consumption were analyzed from six aspects of tourist food consumption behavior, food tourism resources development, tourism food festivals and marketing, tourism food safety and risks, tourism food consumption and destination development, and environmental impact and sustainability of tourism food consumption. Finally, research focuses of tourism food consumption in China at present are proposed.
Keywords：
食物是人地关系的天然纽带,自伯克利学派开始关注食物消费研究起,食物研究在国外已属发展较成熟的领域,在中国也受到了地理学等学科的关注(陈传康, 1994; 林俊帆等, 2014)。旅游食物消费是传统旅游“六要素”之首,是旅游消费的首要内容和最基本组成(Eric et al, 2013; Frisvoll et al, 2016)。实际上,旅游视角下的食物消费早已不只是游客一日三餐的果腹行为。旅游食物消费不仅是旅游者体验旅游地饮食方式和地方文化的重要途径(Molz, 2007; Chang et al, 2010),具有特色的美食和饮食服务已经成为旅游目的地重要的吸引物(Hjalager et al, 2002)。因此,食物消费在旅游者消费决策、旅游满意度、旅游产品和目的地营销策略等方面承担着越来越重要的角色(Henderson, 2009)。然而长期以来,旅游食物消费研究没有引起旅游领域和食物消费领域学者的足够重视(Cohen et al, 2004)。近年来,随着旅游学科研究的不断深入,旅游食物消费逐渐成为国际上旅游研究的热点领域,并出现了许多有影响力的研究成果。系统梳理国内外旅游食物消费的研究成果,总结旅游食物消费研究进展,对拓展中国旅游消费研究领域,推动旅游消费研究深入发展具有重要意义。
本文以文献研究方法为基础,探讨国内外旅游食物消费的研究进展。除对国内外旅游食物消费文献进行分析和总结外,还从不同的角度进行深入的内容分析和探讨,并在此基础上提出今后中国旅游食物消费研究的方向和重点领域,以期为国内旅游食物消费研究的深化提供借鉴和参考。
本文文献搜索时间从1966-2016年4月,英文文献通过Scopus数据库(包括Web of Knowledge和Google Scholar)对“tourism+food”和“tourist+food”进行搜索;中文期刊通过中国知网对“旅游+食物”“旅游+饮食”“旅游+餐饮”进行篇名和主题词检索①(① 考虑到国内研究实际,中文检索中同时将“饮食”和“餐饮”作为关键词进行搜索。)。除报道性和无关文献外,经筛选后,获得中文文献364条,英文文献288条。从论文数量上看,与发展渐成体系的旅游总体研究相比,旅游食物消费的研究成果所占比例甚微,表明旅游食物消费的研究目前尚比较薄弱。
在研究内容和领域上,国内的旅游食物消费研究领域较为单一,着重于食物旅游资源开发、旅游饮食卫生安全以及餐饮品牌营销等方面,多为描述性研究。其中,旅游食物资源开发是目前中国旅游食物研究(即中文文献)的主要领域,文献数量为240篇,占搜索文献总量的65.9%;其次是旅游食物安全与风险领域28篇。国际英文文献对旅游食物消费的研究领域广泛,主题多样,分布较为均衡,涵盖消费者行为、游客体验、消费者感知、旅游地文化、品牌营销、食物节庆、食品安全、旅游食物消费对旅游地农业的影响以及产生的资源环境效应等多个领域。其中游客食物消费行为/模式领域的研究文献数量最多,达75篇,占国际旅游研究(即英文文献)总篇数的26.0%;其次是旅游地美食节庆与营销领域57篇,占比为19.8%(表1)。
表1 1966-2016年国内外旅游食物消费文献研究内容的分布情况
Tab.1 Distribution of research content of tourism food consumption-related articles published in China and internationally, 1966-2016
| 序 号 | 研究内容 | 国内文献 | 国际文献 | ||
|---|---|---|---|---|---|
| 篇数 | 比例/% | 篇数 | 比例/% | ||
| 1 | 游客食物消费行为/模式 | 4 | 1.1 | 75 | 26.0 |
| 2 | 旅游食物资源开发 | 240 | 65.9 | 45 | 15.6 |
| 3 | 旅游地美食节庆与营销 | 18 | 4.9 | 57 | 19.8 |
| 4 | 旅游食物安全与风险 | 28 | 7.7 | 31 | 10.8 |
| 5 | 旅游食物消费与旅游地发展 | 4 | 1.1 | 47 | 16.3 |
| 6 | 旅游食物消费环境影响与可持续发展 | 14 | 3.9 | 25 | 8.7 |
| 7 | 其他 | 56 | 15.4 | 8 | 2.8 |
| 总计 | 364 | 100.0 | 100.0 | ||
依据研究文献,可将国内外旅游食物消费研究划分为以下3个阶段,如图1所示。
图1 国内外旅游食物消费研究阶段②②由于前10年国际上仅有2篇文献,因此第一时间点1966-1975年按照10年统计,其余为5年段统计。
Fig.1 Research stage of tourism food consumption in China and internationally
1966年,英国食品类期刊《British Food Journal》发表的“Food Risks for Tourists in Spain”一文,系统探讨了旅游者在西班牙所面临的食物安全和卫生问题(Editorial of British Food Journal, 1966),这是国内外第一篇研究旅游食物消费的学术论文。但直到10年后另一篇旅游食物消费的研究论文才再次出现,关注的是瑞典旅游地食物卫生问题(Sefastsson, 1975)。进入1980年代后,专业的旅游学术刊物上开始出现旅游食物消费的研究文章,并且研究主题跳出了旅游食物卫生的范畴。这一时期,国内旅游食物消费的研究成果也开始陆续出现。
萌芽阶段较鲜明的特征是旅游食物消费研究逐渐引起研究者关注,相关研究成果陆续出现。但该阶段研究成果数量较少,前期的研究文献主要集中于旅游食物安全和卫生领域,以反映和解决旅游过程中出现的实际问题为主。同时,相关成果主要发表于其他有关专业领域的期刊。研究方法上,多为定性地描述旅游过程中出现的食物卫生问题,食物旅游资源的特征以及与旅游地的关系等。
进入21世纪以后,旅游食物消费研究的步伐加快,论文数量明显增加,研究成果开始在《Tourism Management》《Annals of Tourism Research》《Journal of Sustainable Tourism》等国际主流旅游刊物发表。这一时期国内旅游食物消费研究文献数量迅速增加,从2001-2005年的29篇增至2006-2010年的129篇,其中绝大部分涉及食物旅游资源开发领域,这与中国旅游产业的快速发展和旅游研究不断深入有关。
该阶段旅游食物消费研究开始起步,涉及的研究领域不断拓展,主要有：旅游食物消费与旅游地农业和食物生产的关系、食物旅游资源评价开发、旅游食物安全与卫生、旅游者食物消费体验和感知等。其显著特征是旅游领域的研究者开始取代其他领域研究者占据旅游食物消费研究的主导地位。同时,在研究方法方面,旅游定量分析和模型方法被引入旅游食物消费研究。
2011年以来,旅游食物消费研究进入全面发展阶段,突出的表现是研究成果数量迅速增加,研究内容在全面开花的基础上,重点领域深入发展。2011-2016年,国际旅游食物消费研究文献183篇,为过去50年文献总量的63.5%;同期国内旅游食物消费研究论文206篇,论文数量成倍增长。该阶段国际旅游食物消费研究成果在国际主流旅游学术期刊上快速增长;研究内容开始涵盖游客食物消费行为、食物旅游资源开发、旅游地美食节庆与营销、旅游食物安全与卫生、旅游食物消费与旅游地发展、旅游食物消费环境影响与可持续发展等各个领域,其中旅游者食物消费行为等重点领域逐渐出现系统研究成果。相比而言,国内研究仍以食物旅游资源开发主题的扩展为主,多视角的深入研究仍未引起多数国内旅游研究者的关注。
受研究背景、学科起源和研究发展阶段等因素影响,国内外旅游食物消费研究存在较大差异。总体上,国际上有关旅游食物消费的研究已有一定基础,而国内则以饮食旅游资源开发的描述性研究为主,成果散见于管理和市场类文献中。根据以上文献分析结果,本文从6个方向对国内外旅游食物消费的研究内容进行讨论,具体包括：旅游食物安全与风险、旅游食物资源开发、旅游地美食节庆与营销、游客食物消费行为/模式、旅游食物消费与旅游地发展、旅游食物消费环境影响与可持续发展。对比总结见表2。
表2 国内外旅游食物消费研究内容对比
Tab.2 Comparison of tourism food research content in China and internationally
| 研究内容 | 国际 | 国内 |
|---|---|---|
| 旅游食物安全 与风险 | 最早的研究领域,着重在分析食物风险与游客感知及其旅游决策的关系等方面 | 仍然停留在从医疗卫生视角对游客食物中毒事件报道以及旅游食物中毒的原因和对策分析 |
| 旅游食物资源开发 | 内容广泛,研究方法多样,涉及烹饪旅游、美食旅游、品尝旅游、食物旅游、葡萄酒旅游等诸多领域,强调对已开发旅游资源的分析和研究 | 主要研究领域,多针对不同区域、不同民族以及不同视角分析饮食文化资源特征,并提出相应的开发策略。对区域食物旅游开发具有指导意义,但总体上以描述性研究为主,仍处于相对初级阶段 |
| 旅游地美食节庆 与营销 | 注重对食物进行旅游地营销的策略、效果以及影响研究,认为地方特色的食物是旅游地进行差异化定位和品牌形象构建与市场营销的重要手段 | 主要以各地美食节庆活动的开发和营销策略为主,在研究深度、研究视角和研究方法等方面与国际存在较大差距 |
| 游客食物消费 行为/模式 | 强调对游客食物消费行为的实证研究是国际旅游食物消费研究的重要特征,集中于游客食物消费行为的影响因素、行为过程和感知等领域 | 针对游客食物消费行为和感知等内容的研究较为缺乏,仅有针对游客食物消费行为和影响因素的初步研究 |
| 旅游食物消费与旅 游地发展 | 视角丰富,重点关注游客食物消费对旅游地旅游业、农业、农产品价格以及就业影响等方面 | 目前国内尚未见到该领域的系统研究成果 |
| 旅游食物消费环境 影响与可持续发展 | 受关注较少,部分研究尝试分析了某些旅游目的地,或特定的宾馆食物消费的生态环境成本 | 把游客食物消费作为旅游消费系统的首要内容进行分析,但对游客食物消费的定量研究仍缺少 |
旅游食物安全与风险是最早受关注的研究领域。在旅游食物消费研究的最初阶段,除了萌芽阶段提到的2篇文献外,还有Albalas在1982年探讨了国际旅游者的食物中毒和腹泻问题(Albalas, 1982)。目前国际上该领域的研究着重于分析食物风险与游客感知及其旅游决策的关系,进而提出降低旅游食物风险的策略和方法。食物安全问题对旅游目的地的影响评估是国际上旅游食物安全与风险研究的首要领域。报告显示,每年约有10%的旅游人口会被食物传染性疾病感染(MacLaurin et al, 2000),而到亚洲、拉丁美洲和非洲的游客中约有30%感染痢疾等食物传染疾病(JHHI, 2002)。对度假地区食物中毒事件的频繁报道可提高游客感知的旅游风险水平(Sönmez et al, 1998)。实际上,旅游地食物引发的疾病尤其是传染性疾病会严重损害旅游目的地的形象,进而影响旅游者的出行决策(Yeung, 2009)。由于卫生标准较低,食物中毒和痢疾等传染性疾病多发,非洲和亚洲地区往往被国际旅游者认为属于安全等级较低的旅游目的地(Carter, 1998)。研究显示,多数美国人因为担心食物安全问题而拒绝去亚洲、非洲和南美旅游(MacLaurin, 2004)。Eitzinger(2007)通过研究发现,食物中毒是继飞机失事、旅游大巴交通事故、火车出轨等因素之后,旅游者最担忧的旅游风险,并且造成该风险的责任中游客只占6.8%,政府和其他责任者则占93.2%。
随着国际旅行中食物中毒风险的不断加剧,研究者们开始关注食物安全与旅游餐饮及公共健康的关系,进而寻求全球性的食物安全保障策略(MacLaurin, 2001)。基于不同视角和利益主体的旅游食物消费安全风险防范逐渐被国外研究者所关注。旅游行业应当积极研究旅游者对食物安全风险的感知和反馈,并通过将食物风险管理策略嵌入市场影响体系来降低食物安全风险(Yeung, 2009)。Kumar(2012)分析了总体质量管理(TQM)、食品安全管理体系(HACCP)和ISO认证对食品安全管理的原则和要求,并从食品、加工器材、场地以及人员等方面系统提出了旅游宾馆食物安全管理措施。Dawood(1989)认为,为避免包括食物中毒在内的旅游风险,旅游产业各方(旅行社、目的地旅游组织、旅游承包商)需在旅游信息指导等方面作大量工作。从旅游者的角度,应当通过个人健康指导和预防措施来避免旅游过程中的食物中毒问题(Carter, 1998),同时旅游过程中食用新鲜食品、不直接饮用生水等良好的饮食习惯对旅游者身体健康同样重要(Petty, 1989)。调查结果还发现,通过培训和教育对国际留学生进行知识灌输能有效地确保其在旅行中的饮食安全(Benedict et al, 2009)。
国内对旅游食物安全和风险的研究仍然停留在从医疗卫生视角对游客食物中毒事件报道(陈斌等, 2012; 李伟等, 2012),以及旅游食物中毒的原因和对策分析(邹积丰等, 2002; 霍金文等, 2004; 李艳菊, 2011; 刘斌财等, 2011),研究方法以描述性分析为主。
饮食根植于地方文化和传统之中,因此食物不仅能反映不同区域人们的特殊生活方式,而且还能强化乡村的文化传统和城市的时代性(Mitchell et al, 2006)。随着旅游业的发展,食物与旅游的关系变得越来越紧密,尤其是在农业旅游、葡萄酒旅游以及食物旅游纪念品的开发等方面(Hjalager et al, 2000),实际上食物已经成为重要的旅游资源(Quan et al, 2004; Henderson, 2009)。国际上该领域的研究主要围绕各类食物资源的特征和产品类型展开,与国内主要从旅游资源描述和评价展开不同,国际上研究者多从游客体验的视角进行资源开发和发展分析。差异性是食物作为旅游资源的重要吸引力所在,世界各地的美食千差万别,如巴黎的食物与北京、纽约和赫尔辛基的食物相去甚远,而正是这种差异性吸引着旅游者去体验(Richards, 2002)。游客在旅游过程中往往对食物抱有持续的热情(Enteleca Research and Consultancy, 2000),一些更认真或感兴趣的游客则组织专门的活动四处搜集食物并学习食物的做法。这种以食物为基础的旅游形式往往被学者从不同视角进行研究和界定,称其为“烹饪旅游”(Wolf, 2002)、“美食旅游”(Hjalanger et al, 2002)、“品尝旅游”(Boniface, 2003)或“食物旅游”(Hall et al, 2003)等。这些旅游类型中往往包含对饮料的体验和品尝(包括含酒精和不含酒精类),其中葡萄酒旅游往往作为独立的内容加以研究(Hall et al, 2000)。许多以美食和美酒作为旅游资源开发的旅游产品,如加拿大的啤酒酿造之旅(Telfer, 2001)、法国白兰地酒庄之旅(引自Henderson, 2007)、苏格兰威士忌酿酒厂之旅(Malt Whisky Trail, 2007)等,美食都是其旅游产品的核心组成部分。在格鲁吉亚,品尝当地美食占所有旅游活动的35%,与休闲和观光一起成为格鲁吉亚最主要的旅游市场的组成部分(Meladze, 2015)。游客对不同饮食文化的浓厚兴趣是推动旅游地农产品生产和食物加工发展的重要因素,同时又有助于食物文化和遗产的保护(Bessiere et al, 2013)。Kerma等(2015)以斯洛文尼亚为例,研究了酒文化旅游资源在当地旅游开发中的特征和地位。Renko等(2010)研究了食物在欠发达地区乡村旅游开发中的地位和角色。在食物旅游的开发措施上,Meler等(2003)提出至少可以通过以下措施来提升食物旅游产品质量：①增加食物的营养;②减少食物残渣;③增加相应食物成份的分量;④提高相应食物的品质;⑤改善食物的气味、味道和颜色;⑥改善食物的外观;⑦提升食物的加工、存储和运输。
在国内,食物旅游资源开发是目前旅游食物消费研究的主要领域,研究者多针对不同区域(王晓文, 2001; 喻玲等, 2009; 梅松华, 2010)、不同民族(马晓京, 1999; 曹水群, 2010; 谭志国, 2011)以及不同视角(韩静等, 2007; 张磊, 2010; 唐少霞等, 2012; 赵丽初, 2015)分析饮食文化资源特征,并提出相应的旅游产品开发策略(史涛, 2012)。研究结论对区域食物旅游开发具有指导意义,但总体上以描述性研究和初步的定量评价为主,仍处于相对初级阶段。
食物通常与特定区域的社会、文化和自然特征交织在一起,因此食物本身往往包含着很多地方性符号和象征意义(Ferguson, 1998; Lockie, 2001),这一特征使特色食物能够很好地体现旅游目的的品牌特色。而由此产生的特色品牌都是通过游客独特的消费体验而来的。从游客体验的视角,“吃”往往是游客满意度的一项主要决定因素(Kivela et al, 2006),具有地方特色的美食不仅能增加游客满意度,而且能增加旅游目的地的原真性(Du Rand et al, 2003; McKercher et al, 2008)。大量的实证研究发现,众多旅游者被地方和民族美食所吸引是因为他们期待能从中获得独一无二的体验(Reynolds, 1993; Hall et al, 2003; Cohen et al, 2004)。旅游者与食物相关的经历能增加他们对旅游目的地的喜爱和满意度(Nield et al, 2000; Yüksel et al, 2003),进而增加他们的重游率(Spark et al, 2003)。苏格兰的一项调查发现(Boyne et al, 2001, 2002),通过阅读食物促销旅游指南,该地区的游客会：①在当地特色的食物消费上花费更多;②更加频繁的外出就餐;③在将来更加可能购买当地特色的食物;④进一步提高他们重游的可能性。包括葡萄酒在内的地方特色食物能增加旅游目的地的综合吸引力,进而提高该区域的旅游综合竞争力(Crouch et al, 1999)。
实际上,研究者发现具有地方特色的食物往往是旅游地进行差异化定位(Boyne et al, 2003; Sims, 2009)和品牌形象建构与市场营销(Hashimoto et al, 2006; Fox, 2007; Forristal et al, 2009; Lin et al, 2011; Pestek et al, 2011; Okumus et al, 2013; Tsai,2016)(一句话内过多文献)的重要手段。因此,通过实证研究分析食物在地方旅游品牌塑造中的地位和作用也成为国际上研究者关注的重要领域。国际上该领域研究者着重从国家尺度进行分析。例如,“品味威尔士”的营销策略就成功地对当地特色美食和食物产品进行了促销,进而推动整个威尔士住宿业的发展(Jones et al, 2002);奥地利也通过一系列措施将食物旅游融入到其整个国家的旅游目的地营销中(Cambourne et al, 2003);加拿大尼亚加拉区域则开发了“尼亚加拉美食”作为旅游促销的主打品牌(Telfer et al, 2003)。Okumus等(2013)以加勒比海地区4个小岛为例,通过分析旅游宣传册、购物指南、旅游网站以及其他促销资料,对比研究了该地区利用地方美食进行目的地营销的手段、内容和效果。Boyne等(2003)研究了英国食物旅游网络促销过程中存在的不足,认为从生命周期视角,英国食物旅游发展仍然处于早期阶段,这些不足很多是由于英国区域旅游发展过程中基础设施和营销的碎片化引起的。在地方区域尺度上,Telfer(2000)描述了加拿大安大略省南部尼亚加拉地区如何通过美食给当地带来积极产出效益。该地区启动的“品质食物联盟”将食物生产商、加工商、分销商、宾馆、餐馆、酒庄以及厨师连在一起,成功地提升了该地区的美食形象。Kneafsey等(2001)分析了地方特色美食如何促进区域特色形象营销。食物节庆则通常由许多企业和一系列的活动组成,目的多是庆祝地方各类事件(Henderson, 2009; Meretse et al,2016)。
在国内,旅游地美食节庆与营销研究主要以各地美食节庆活动的开发和营销策略为主(魏芸, 2010; 吴磊, 2011),如白雪(2009)以成都国际美食旅游节为例对餐饮节庆对城市旅游形象塑造进行了研究。刘璐殊(2012)阐述了贵州民族饮食文化在地方旅游营销中的品牌效应。总体上,国内该领域研究成果少且分散,多发表在地方和普通学术期刊上,在研究深度、研究视角和研究方法等方面与国际上存在较大差距。
强调对游客食物消费行为的实证研究是国际旅游食物消费研究的重要特征,国际研究者从多个视角对游客食物消费行为进行了积极的探索和研究。首先是游客食物消费体验的差异性及其影响因素研究。研究表明,游客的食物消费体验因各种原因而千差万别,食物消费体验对某些游客来说新奇而非同寻常(Arnould et al, 1993),甚至是独一无二(Wooliscroft et al, 2009);而对另一部分游客来说可能觉得再普通不过(Carù et al, 2003)。Jacobsen 等(2002)总结了影响游客旅行过程中食物选择的3个主要因素：身体条件,用餐地点的环境、位置以及服务质量和友好程度。Frâncu(2013)总结认为,可将游客的食物消费行为概括为以下3类：①对体验新的美食非常感兴趣;②不会因为美食而选择旅游目的地,但是会品尝所到访地区的所有美食;③在旅途中随机品尝所遇到的地方美食。在具体的动机上,通过建构模型和验证,Kim等(2012)认为游客消费旅游地食物的动机可以分为5个方面：文化体验、人际交流、兴奋、感官吸引和健康考虑。通过进一步的验证发现,这些驱动因素在不同性别、年龄、收入等变量之间具有显著的差别。Mak等(2013)通过贮备格栅法和Procrustes综合分析方法从14个方面解构了影响游客食物消费的驱动因素：真实体验、荣誉感、文化知识、健康考虑、保障、方便、价格、新意、种类、熟悉度、饮食习惯、感官喜好、社交乐趣和现场场景。
对国际游客的食物消费行为进行实证研究是近年来国际上旅游食物消费行为研究的热点方向。Chang(2010)通过游客访谈研究了中国游客在澳大利亚异国文化环境下食物消费偏好、动机和行为,发现大陆游客、台湾游客和香港游客的食物消费行为特征各异。在食物消费地点选择上,马来西亚的国际游客更愿意在固定的餐馆消费美食,而不是在街边摊点(Omar et al, 2015)。泰国游客会基于对餐饮品牌的熟悉程度选择国际连锁餐馆,位置和食欲则是他们选择本地特色餐馆的主要因素,选择在宾馆就餐的国际游客则主要是基于位置考虑(Burusnukul et al, 2011)。
国内针对游客食物消费行为和感知等内容的研究较为缺乏(王灵恩, 成升魁, 李群绩等, 2013),目前仅有极少数学者在该领域进行了初步的实证研究。李钢等(2013)对西安市国际游客的餐饮行为进行了初步研究,发现影响国际游客餐饮决策的关键因素是食物质量和服务水平。王灵恩、成升魁(2013)以拉萨市为例,基于游客问卷截面数据的统计分析,初步分析了拉萨市游客食物消费行为。张涛(2012)通过对澳门游客的抽样调查发现,推动游客饮食消费行为的动机为休闲放松、饮食猎奇和文化探索,拉动动机包括饮食产品和配套服务;同时发现休闲放松、文化探索和饮食产品对满意度有正向影响,饮食猎奇要素对行为意向有正向影响。
食物消费作为游客在旅游地消费的基本内容,必然会驱动和影响旅游地食物生产和供给的各个产业门类,进而影响旅游地的社会经济发展。地方美食与游客食物消费关系以及旅游如何影响旅游地食物消费为研究者提供了重要的研究议题(Astier Dumas et al, 1985)。实际上,发展中国家的食物消费服务已成为旅游发展的重要组成部分(Elmont, 1995)。游客食物消费偏好首先影响旅游地旅游农业生产规模和结构。一些国际研究成果发现,消费旅游目的地当地的食物有助于保持当地区域形象,维持农业的多样性(Knowd, 2006; Clark et al, 2007; Everett et al, 2008; Sims, 2009)。Torres(2003)通过分析墨西哥尤卡坦州游客食物消费偏好与当地农业发展的关系,认为国际游客的食物消费偏好不会影响当地农业发展,墨西哥菜、热带水果和有机产品都是未来尤卡坦州旅游和农业加强联系的潜在领域。Torres等(2004)以墨西哥坎昆为例,进一步分析了游客食物消费的卫生问题对当地旅游产业的影响。Eric等(2013)对加纳的675名国际游客调研分析发现,17种传统食物非常受游客欢迎,并认为加纳应以最受欢迎的7种食物为基础积极发展特色食品产业。Bélisle(1983)以加勒比海地区为例,认为旅游通过4个相互关联的方面影响旅游目的地的食物生产：①通过吸引农业劳动力从事旅游业改变食物生产的劳动力结构;②由于增加了旅游休闲用地而使农业用地减少;③改变土地利用价值和土地结构;④推动当地农民拓展其食物生产类型以满足游客的食物消费需求。
但涉及劳动力,Latimer(1985)则认为很难判定农业劳动力的流失是由于发展旅游业造成的,“一个产业劳动力的增加和另一个产业劳动力的减少现象本身并不意味着是其中一个产业抢夺了另一个产业的劳动力”。同时,很多地区游客消费的食物是从外地输入的,这就减少了旅游消费对旅游目的地经济发展的带动作用,同时也意味着当地就业机会和农民收入的流失(Jefferson, 1975)。Gooding(1971)的研究进一步证实了这个结论,通过对巴巴多斯岛旅游企业的抽样研究发现,游客消费的食物中,体量上有1/2,但价值上仅有1/3是当地生产的。通过对餐馆经营者的调查发现,当地生产的食物不但价格高,而且品质较低,且供应难以保证(Bélisle, 1984)。即便如此,游客食物消费对旅游地的正面影响还是不容置疑,就像Hermans(1981)指出的,如果旅游业下降,会直接影响旅游地农民的经济地位,因为他们从蔬菜、水果的销售中获得的收入会明显减少。不仅如此,旅游目的地特色食物实际上串联着当地居民、农民、食物加工商以及餐馆等各类利益相关者(Björk et al, 2014)。另外,Reynolds(1993)从传统文化的视角研究了巴厘岛游客食物消费与传统文化保护之间的关系。Mak等(2012)对全球化背景下旅游业的食物消费问题进行了研究,从文化的视角阐述了全球化对旅游业食物消费的影响,认为全球化将推动地方饮食文化的重构和复兴。
目前国内极少见有该领域的系统研究成果,仅见少量研究成果。如陈来生(2003)以苏邦菜为例,阐述了旅游要素尤其是特色美食消费对苏州旅游强市建设的重要意义。
旅游消费是典型的异地消费过程(席建超, 2003),游客由相对分散的客源地涌入旅游目的地,由此驱动的旅游目的地食物消费需求迅速增加,必然会对旅游目的地和区域资源环境产生显著影响(周生路等, 2000; 杨桂华等, 2005)。食物经过生产、加工、运输和烹饪等环节后本身隐含着一系列的资源成本和环境代价。作为旅游消费活动的首要内容,食物占据了旅游总消费约1/3(Bélisle, 1983)。一些食物比其他类型的食物在各个环节中需要更多的能源消耗和温室气体排放,因此在旅游消费过程中管理好食物消费能有效地缓解旅游业发展带来的气候变化问题。食物消费对旅游地产生的生态环境影响在已有的文献中极少受关注(Telfer et al, 2000; Hunter, 2002),尚未见详细分析旅游食物消费所隐含的能量消耗及其带来的温室气体排放研究(Gössling et al, 2011)。国外部分研究尝试分析了某些旅游目的地或特定的宾馆食物消费的生态环境成本(Stefan et al, 2002; WWF-UK, 2002; Peeters et al, 2006; Hjalager et al, 2013),但由于难以获取大量研究所需的消费数据,这类研究在构建复杂的食物碳排放核算模型方面存在诸多不足(Becken et al, 2002; Jones et al, 2007; Patterson et al, 2007; Bakhat et al, 2011)。食物消费到底对旅游目的地产生多少环境影响,目前仍是个未知数(Hunter et al, 2007)。在减少食物消费的环境影响方面,餐饮企业扮演者重要角色。一方面,餐饮企业可以更加高效的烹饪食物,减少每餐所消耗的能源(Carlsson-Kanyama et al, 2003);另一方面,餐饮企业存在严重的食物浪费问题(引自Gössling, 2008),增加了食物资源的无效消耗。
近年来,从旅游消费系统的视角研究旅游活动资源环境影响逐渐为国内学者所重视,并把游客食物消费作为重要内容进行分析(章锦河等, 2004; 章锦河等, 2005; 章锦河, 2009)。席建超等(2004)以北京市海外旅游者为例,对旅游消费“吃、住、行”等基本消费的生态占用进行了核算,指出包括食物消费在内的旅游消费生态占用是区域生态赤字扩大的重要诱因。张约翰等(2010)基于统计资料,对拉萨市旅游生态足迹进行了定量核算,其中也涉及游客食物消费足迹内容。但是已有研究中,作为旅游食物消费生态足迹核算基础的游客食物消费量和消费结构等数据皆参照旅游地居民的消费数据或全国通用数据,忽略了旅游消费作为异地消费的特殊性,其科学性有待商榷。符国基(2006)在测算海南外来旅游者生态足迹时认为：旅游活动是一项体力消耗较大的户外活动,所以旅游者饮食消费量比旅游目的地人均饮食消费量大。王灵恩等(2016)通过对旅游城市拉萨市的实地调研,定量核算了拉萨市游客的食物消费规模、结构及其生态足迹成本。
食物为游客提供身体所需的基本能量和营养,因此,旅游食物消费被认为是“最基本的旅游消费活动”(Mak, Lumbers, Eves et al, 2012)。尤其是近年来,中国各地由旅游食物消费事件引发的旅游市场和管理问题引起全社会关注,“青岛大虾”“天价饭”等事件从侧面反映出旅游食物消费与旅游地健康发展有着紧密的联系,必须引起高度重视。随着旅游学科研究的不断深入,旅游食物消费研究逐渐受到越来越多来自食物和旅游领域相关学者的关注。国际上旅游食物消费在经历了萌芽阶段和起步阶段之后,目前已进入快速发展阶段,并已成为旅游研究体系中迅速崛起的重要分支(Cohen et al, 2004)。但总体上,国内外旅游食物消费的研究仍较薄弱,基本的学科体系和研究范式尚在构建过程中(Kim et al, 2009)。国际上旅游食物消费研究起步较早,在游客食物消费行为模式、旅游食物资源开发、旅游地美食节庆与营销、旅游食物安全与风险、旅游食物消费与旅游地发展、旅游食物消费环境影响与可持续发展等领域取得了大量研究成果,涉及的内容广泛,方法较科学。尤其是近年来,相应的研究成果在国际主流旅游期刊上不断涌现,表明国际上旅游食物消费研究不断深入,逐渐成为旅游研究的重要领域。相比而言,目前国内该领域的研究较为滞后,集中于饮食旅游资源开发和旅游食品卫生,成果分散,系统性不强,以描述性研究为主。从研究成果产出上也可以明显看出,在搜索的国内364篇相关文献中,330篇发表在普通一般学术刊物上;发表在核心期刊(包括北大核心、CSSCI和CSCD)上的文献数量仅有34篇,只占文献总量的9.3%。其原因一方面是旅游研究发展阶段的特征体现,另一方面也受旅游产业发展特征和模式的影响。因此,必须借鉴和参考国际旅游食物消费研究成果,推动中国旅游食物消费领域研究水平的 提升。
借鉴国际研究,未来中国应关注和加强以下4个领域的研究：
(1) 加强旅游地食物旅游开发的综合研究。目前国内大部分旅游食物消费研究以食物旅游资源的资源介绍与开发建议和存在问题为主。作为旅游目的地资源与产品体系的主要组成部分和游客消费的第一要素,现阶段食物旅游的开发研究应立足于全域旅游背景,将食物旅游资源的定量评价、旅游地食物旅游产品开发、目的地地品牌塑造以及市场营销等主题有机联系,开展系统的综合研究。同时拓展研究视角,加强旅游地饮食资源与特色农业、农业文化遗产、乡村旅游以及餐饮产业等关联领域的交叉研究。
(2) 积极开展游客食物消费行为研究。游客食物消费行为是旅游食物消费研究的核心内容,但目前国内该领域的研究几乎处于空白。未来应积极开展不同游客群体、不同消费情景下的游客食物消费行为规律和特征研究,尤其应针对游客食物消费的定量测度、驱动因素、决策过程、消费感知和满意度等关键内容开展系统研究。同时,基于国际化视角,通过东西文化差异加强对旅游者食物消费行为差异和特征的对比研究,尤其是具有不同文化背景的国际入境游客食物消费行为研究。
(3) 深入推进旅游食物消费的综合效应研究。旅游食物消费关联着旅游地农业生产、交通运输、食物加工、食品销售、餐饮企业、环保清洁等各个产业类型,涉及旅游地农民、社区居民、企业经营者等各类利益主体。深入推进旅游食物消费对区域食物资源配置、旅游地农业生产、食物价格、劳动就业以及资源环境影响等方面的综合影响研究,对促进旅游地可持续发展和食物资源的可持续利用具有积极意义。
(4) 推动食物旅游消费研究方法的创新。目前国内旅游食物消费领域的研究方法多数仍停留在描述性研究的初级阶段,以宏观定性分析为主。未来应注重多学科研究方法的融合,积极开展实证研究,运用参与观察、访谈、问卷调查法等获取研究数据,加强定量研究和综合研究。立足于网络化、数字化背景,充分利用网络自媒体和大数据平台,创新旅游食物消费研究资料与方法。
The authors have declared that no competing interests exist.
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城市旅游形象是一笔不可低估的无形资产。良好的城市旅游形象会显著地提高城市的美誉度和知名 度，进一步促进该地区旅游业的发展与进步。餐饮节庆在成都节庆活动中占据重要地位，对成都旅游形象的宣传起到了良好的推动作用。本文通过对成都国际美食旅 游节这一被政府以及行业者高度重视的节庆活动的分析，综合评价了餐饮节庆对城市旅游形象的塑造，提出了相应的对策与建议。
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西藏的饮食文化资源丰富而独特,具有较高的旅游开发价值。西藏饮食文化资源的旅游开发须遵循五个原则,即:与旅游业紧密结合;坚持政府的主导作用;空间布局和分层开发要科学;注重文化、挖掘内涵、突出特色、坚持创新;坚持饮食文化产业的可持续发展。
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Investigation on risk factors of food poisoning caused by Vibrio parahaemolyticus in a travel team [J].
目的 寻找食物中毒的危险因素,探索预防和控制食物中毒的措施.方法 制定病例定义开展病例搜索.病例定义:自5月22日以来,台湾旅行团成员中出现腹泻(≥3次/24 h,粪便性状异常)或腹痛伴呕吐、发热之一症状者.病例搜索在所有旅游团成员中进行.开展病例对照研究,进行现场问卷调查,病例组选取全部病例,对照组选自旅游团中未发病者.使用多因素非条件Logistics回归分析数据,对粪便或肛拭子标本进行细菌培养检测.结果 共搜索到52例病例,76.92％ (10/13)的病例标本副溶血弧菌培养阳性.发病时间分布呈点源传播模式,潜伏期19 h,Logistics回归显示鲜贝OR=4.3,95％CI=1.1～17.结论 这是一起副溶血弧菌引起的食物中毒；危险餐次是5月22日晚餐,危险食物是鲜贝.建议食品监管部门加强旅游餐饮的监管.
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中国饮食文化的区域分化和发展趋势 [J].https://doi.org/10.11821/xb199403004 URL [本文引用: 1] 摘要
现代地理学主要研究地球表层的“地体”与“地象”的区域特征和地域分异的时空发展规律。以食品和菜肴为“地体”，与餐饮有关的文化作为“地象”出发，本文通过饮食文化的地域分异、菜系的形成，中国四大菜系的比较研究，阐述中国饮食文化的区域特征和地域分化的时空发展规律，并预测其发展趋势。
The culture of Chinese diet: Regional differentiation and developing trends [J].https://doi.org/10.11821/xb199403004 URL [本文引用: 1] 摘要
现代地理学主要研究地球表层的“地体”与“地象”的区域特征和地域分异的时空发展规律。以食品和菜肴为“地体”，与餐饮有关的文化作为“地象”出发，本文通过饮食文化的地域分异、菜系的形成，中国四大菜系的比较研究，阐述中国饮食文化的区域特征和地域分化的时空发展规律，并预测其发展趋势。
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海南省外来旅游者生态足迹测评 [J].Magsci 摘要
旅游生态足迹方法是评价旅游对生态环境影响的新方法。介绍了旅游生态足迹理论与方法，对海南省外来旅游者生态足迹进行了测评研究。结果表明，2004年海南省外来旅游者人均生态足迹和总生态足迹分别为0.1149hm<sup>2</sup>和147.63×10<sup>4</sup>hm<sup>2</sup>，分别是海南省本底人均生态足迹和本底总生态足迹的5.7%和9.0%，对海南省人均生态赤字和总生态赤字的贡献分别为16.9%和24.4%；在旅游活动各要素中，交通生态足迹所占比例最大，为64.3%，乘坐小汽车的旅游者仅占总数的12.5%，但却占着交通生态足迹的56.9%；在旅游者生态足迹类型中，化石能源用地所占比例最大，为77.4%。单位旅游生态足迹产值为940美元/hm<sup>2</sup>，是海南省本底单位生态足迹产值的1.56倍，但仅占全球平均水平的85%。单位旅游娱乐生态足迹产值高，而旅游交通、饮食的生态足迹产值低。由此表明，旅游活动是一种对自然资源高需求和高消耗的综合性生活方式，是影响旅游目的地生态环境的重要因素。旅游交通是旅游活动生态占用的主要因素，通方式决定着旅游交通生态足迹的大小。旅游业比当地各行业平均水平具有较高的经济效益。
Evaluating ecological footprint of external tourists in Hainan Province [J].Magsci 摘要
旅游生态足迹方法是评价旅游对生态环境影响的新方法。介绍了旅游生态足迹理论与方法，对海南省外来旅游者生态足迹进行了测评研究。结果表明，2004年海南省外来旅游者人均生态足迹和总生态足迹分别为0.1149hm<sup>2</sup>和147.63×10<sup>4</sup>hm<sup>2</sup>，分别是海南省本底人均生态足迹和本底总生态足迹的5.7%和9.0%，对海南省人均生态赤字和总生态赤字的贡献分别为16.9%和24.4%；在旅游活动各要素中，交通生态足迹所占比例最大，为64.3%，乘坐小汽车的旅游者仅占总数的12.5%，但却占着交通生态足迹的56.9%；在旅游者生态足迹类型中，化石能源用地所占比例最大，为77.4%。单位旅游生态足迹产值为940美元/hm<sup>2</sup>，是海南省本底单位生态足迹产值的1.56倍，但仅占全球平均水平的85%。单位旅游娱乐生态足迹产值高，而旅游交通、饮食的生态足迹产值低。由此表明，旅游活动是一种对自然资源高需求和高消耗的综合性生活方式，是影响旅游目的地生态环境的重要因素。旅游交通是旅游活动生态占用的主要因素，通方式决定着旅游交通生态足迹的大小。旅游业比当地各行业平均水平具有较高的经济效益。
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体验视角下的满族饮食文化旅游研究 [J].https://doi.org/10.3969/j.issn.1009-2277.2007.02.003 URL [本文引用: 1] 摘要
体验经济的到来,为深入研究和开发满族饮食文化旅游提供了新的视 角和新的契机.目前我国满族饮食文化旅游产品普遍存在着缺乏民族特色、文化品位低下、参与性较弱等问题,使游客难以获得有效的体验.其有效的解决途径是在 开发过程中从整体上树立体验化的概念,创造形象鲜明的主题、营造真实的氛围、开发出个性化的产品,并积极地进行纪念品的开发以加深游客的体验印象.
Study on "MAN" diet culture travel [J].https://doi.org/10.3969/j.issn.1009-2277.2007.02.003 URL [本文引用: 1] 摘要
体验经济的到来,为深入研究和开发满族饮食文化旅游提供了新的视 角和新的契机.目前我国满族饮食文化旅游产品普遍存在着缺乏民族特色、文化品位低下、参与性较弱等问题,使游客难以获得有效的体验.其有效的解决途径是在 开发过程中从整体上树立体验化的概念,创造形象鲜明的主题、营造真实的氛围、开发出个性化的产品,并积极地进行纪念品的开发以加深游客的体验印象.
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影响旅游定点饭店食物中毒发生的因素及预防措施 [J].Food poisoning factors and prevention in designated tourist hotel [J]. |
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国际游客餐饮行为及其对陕西地方小吃的感知 [J].https://doi.org/10.3969/j.issn.1005-8141.2013.03.025 URL 摘要
旅游餐饮不仅影响旅游者对旅游行程满意度的评价，同时也是重要的旅游吸引物。基于英文问卷开 展深度访谈，通过对国际游客在西安的餐饮行为调查，发现影响国际游客餐饮决策的关键因素主要是食物质量和服务水平。通过对国际游客对陕西地方小吃的感知调 查，得出陕西地方小吃应从以下方面进行改进：做好整体规划，挖掘餐饮文化内涵，加大产品宣传，改进并提升服务质量，注意品牌形象的塑造和宣传，确保食品安 全。研究结果对西安构建国际化大都市及其形象提升乃至我国旅游餐饮业的健康发展具有重要意义。
Dining behavior of international tourists' and perception of Shanxi local snacks in Xi'an [J].https://doi.org/10.3969/j.issn.1005-8141.2013.03.025 URL 摘要
旅游餐饮不仅影响旅游者对旅游行程满意度的评价，同时也是重要的旅游吸引物。基于英文问卷开 展深度访谈，通过对国际游客在西安的餐饮行为调查，发现影响国际游客餐饮决策的关键因素主要是食物质量和服务水平。通过对国际游客对陕西地方小吃的感知调 查，得出陕西地方小吃应从以下方面进行改进：做好整体规划，挖掘餐饮文化内涵，加大产品宣传，改进并提升服务质量，注意品牌形象的塑造和宣传，确保食品安 全。研究结果对西安构建国际化大都市及其形象提升乃至我国旅游餐饮业的健康发展具有重要意义。
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甘孜藏族自治州旅游景区一起食物中毒调查 [J].
目的 确定甘孜藏族自治州某旅游景区一起食物中毒原因，对加强食品安全工作提出建议。方法绘制病例发病时间和潜伏期的流行曲线，开展现场流行病学调查，对可疑食物和病人呕吐物进行实验室检测。结果该起事件属于点源暴露，最短潜伏期5 min，最长潜伏期260 min，中位潜伏期25 min。可疑食物中的亚硝酸钠含量为0. 83×l04~1. 13×l04 m~kg，2份呕吐物中的亚硝酸钠含量分别为94.7和1.65×l03 mg/kg。结论该起食物中毒事件的致病因素为亚硝酸盐。
Investigation on food poisoning in a tourist attraction of Ganzi Tibetan Autonomous Prefecture [J].
目的 确定甘孜藏族自治州某旅游景区一起食物中毒原因，对加强食品安全工作提出建议。方法绘制病例发病时间和潜伏期的流行曲线，开展现场流行病学调查，对可疑食物和病人呕吐物进行实验室检测。结果该起事件属于点源暴露，最短潜伏期5 min，最长潜伏期260 min，中位潜伏期25 min。可疑食物中的亚硝酸钠含量为0. 83×l04~1. 13×l04 m~kg，2份呕吐物中的亚硝酸钠含量分别为94.7和1.65×l03 mg/kg。结论该起食物中毒事件的致病因素为亚硝酸盐。
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浅谈承德地区夏季旅游人群食物中毒的预防和控制 [J].
正随着承德国际旅游名城的创建,承德旅游事业日新月异,夏季旅游达到高峰。各地饮食文化的相互交融,人们生饮食习惯的渗透,旅游人员的来源广泛、数量大、自带食品等多种饮食方式相结合。加之天气炎热、旅途劳累、身体抵抗力相对下降等诸多因素,存在发生食物中毒的隐患。餐饮业食物中毒存在高峰季节、高危食品,加强卫生管理和对餐饮业员工卫生知
Research on food poisoning prevention and control on Chengde summer tourist [J].
正随着承德国际旅游名城的创建,承德旅游事业日新月异,夏季旅游达到高峰。各地饮食文化的相互交融,人们生饮食习惯的渗透,旅游人员的来源广泛、数量大、自带食品等多种饮食方式相结合。加之天气炎热、旅途劳累、身体抵抗力相对下降等诸多因素,存在发生食物中毒的隐患。餐饮业食物中毒存在高峰季节、高危食品,加强卫生管理和对餐饮业员工卫生知
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意义、权力与再物质化: 食物消费地理新进展 [J].
食物是人地关系的天然纽带。自伯克利学派开始关注食品消费研究起,食物研究在国外已属发展较成熟的领域,食物消费研究更是新近地理学关注的热点之一,与家庭研究、性别地理研究关联密切。食物消费主流研究很大部分关涉意义诠释和文化建构,包括文化和身份认同、意义空间塑造、味道与边界、旅游体验、地方指向等命题。食物消费研究也正在经历和吸收一些变化中的研究思潮,特别是警惕过度的"文化转向",重视有关政治地理和再物质化/物质地理的理论主张等。这种研究取向的变化及多元化趋势,作为新文化地理研究的一个缩影,正逐渐对国内食物消费地理研究产生影响。
Meaning, power and rematerializing: Progress in geography of food consumption [J].
食物是人地关系的天然纽带。自伯克利学派开始关注食品消费研究起,食物研究在国外已属发展较成熟的领域,食物消费研究更是新近地理学关注的热点之一,与家庭研究、性别地理研究关联密切。食物消费主流研究很大部分关涉意义诠释和文化建构,包括文化和身份认同、意义空间塑造、味道与边界、旅游体验、地方指向等命题。食物消费研究也正在经历和吸收一些变化中的研究思潮,特别是警惕过度的"文化转向",重视有关政治地理和再物质化/物质地理的理论主张等。这种研究取向的变化及多元化趋势,作为新文化地理研究的一个缩影,正逐渐对国内食物消费地理研究产生影响。
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沿海旅游城市卫生监督应用的管理模式对预防食物中毒的分析 [J].https://doi.org/10.3969/j.issn.1007-6131.2011.02.019 URL [本文引用: 1] 摘要
探索沿海地区餐饮单位食物中毒防控对策.方法分析历年餐饮单位食物中毒特 征,针对性采取相应干预措施.结果 食物中毒主要发生在休疗单位食堂和接待团餐的饭店;中毒多集中发生在每年暑期的周末;中毒餐次多为晚餐;致病原为副溶血性弧菌;经过卫生监管部门针对性干 预,食物中毒发生率大幅下降.结论 推行食品卫生监督量化分级管理为契机,促进餐饮单位设施建设和规范性管理,加强食品安全知识宣传,提高食品经营者的食品安全责任意识;针对食物中毒特征, 对餐饮单位加强管理,特别是控制团餐接待饭店的接待人员数量,是降低沿海旅游城市发生食物中毒事件的有效对策.
Analysis on the effect of management model of health supervision application to prevent food poisoning in coastal tourist city [J].https://doi.org/10.3969/j.issn.1007-6131.2011.02.019 URL [本文引用: 1] 摘要
探索沿海地区餐饮单位食物中毒防控对策.方法分析历年餐饮单位食物中毒特 征,针对性采取相应干预措施.结果 食物中毒主要发生在休疗单位食堂和接待团餐的饭店;中毒多集中发生在每年暑期的周末;中毒餐次多为晚餐;致病原为副溶血性弧菌;经过卫生监管部门针对性干 预,食物中毒发生率大幅下降.结论 推行食品卫生监督量化分级管理为契机,促进餐饮单位设施建设和规范性管理,加强食品安全知识宣传,提高食品经营者的食品安全责任意识;针对食物中毒特征, 对餐饮单位加强管理,特别是控制团餐接待饭店的接待人员数量,是降低沿海旅游城市发生食物中毒事件的有效对策.
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贵州民族饮食文化在旅游营销中的品牌效应 [J].URL 摘要
民族饮食文化是人类饮食文化的"活化石",也是中国饮食文化的重要而特殊的组成部分。贵州民族饮食文化与旅游市场营销相结合,对提升民族文化经济价值,促进旅游业发展,无疑有着广阔的市场前景。目前,贵州民族饮食文化旅游资源的开发存在对其资源的开发缺乏广度和深度、文化韵味不足、参与性不强、宣传促销不够等问题。通过对贵州民族饮食文化产业的营销,从而对提升贵州民族饮食文化在旅游营销中的品牌效应,促进贵州旅游业的发展。
Brand effect of Guizhou ethnic food culture in tourism marketing [J].URL 摘要
民族饮食文化是人类饮食文化的"活化石",也是中国饮食文化的重要而特殊的组成部分。贵州民族饮食文化与旅游市场营销相结合,对提升民族文化经济价值,促进旅游业发展,无疑有着广阔的市场前景。目前,贵州民族饮食文化旅游资源的开发存在对其资源的开发缺乏广度和深度、文化韵味不足、参与性不强、宣传促销不够等问题。通过对贵州民族饮食文化产业的营销,从而对提升贵州民族饮食文化在旅游营销中的品牌效应,促进贵州旅游业的发展。
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中国清真饮食文化的旅游价值及开发 [J].
本文对中国清真饮食文化的旅游价值及开发对策进行了探讨。文章认为，中国清真饮食文化旅游资源的最大特色在于“清真”二字，其旅游价值主要表现在实用价值与美学价值两方面。文章还就如何开发清真饮食文化旅游产品提出了自己的见解
Chinese Muslim food culture tourism value and development [J].
本文对中国清真饮食文化的旅游价值及开发对策进行了探讨。文章认为，中国清真饮食文化旅游资源的最大特色在于“清真”二字，其旅游价值主要表现在实用价值与美学价值两方面。文章还就如何开发清真饮食文化旅游产品提出了自己的见解
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浙江景宁畲族饮食文化旅游开发构想 [J].https://doi.org/10.3969/j.issn.1001-5035.2010.03.003 URL [本文引用: 1] 摘要
在处理民族文化的保护与旅游开发这对矛盾时，往往重开发，轻保护，使民族文化资源遭到了破 坏。为了保护全国唯一的景宁畲族饮食文化这座宝库，避免无序开发，文章对浙江景宁畲族饮食文化在旅游开发中的开发原则、开发定位、开发思路三个方面进行研 究，提出了“在保护中开发，在开发中保护”的具体措施。
A blueprint for development of Food-culture Tourism in Jingning She Autonomous County, Zhejiang Province [J].https://doi.org/10.3969/j.issn.1001-5035.2010.03.003 URL [本文引用: 1] 摘要
在处理民族文化的保护与旅游开发这对矛盾时，往往重开发，轻保护，使民族文化资源遭到了破 坏。为了保护全国唯一的景宁畲族饮食文化这座宝库，避免无序开发，文章对浙江景宁畲族饮食文化在旅游开发中的开发原则、开发定位、开发思路三个方面进行研 究，提出了“在保护中开发，在开发中保护”的具体措施。
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饮食文化旅游产品开发体系探析 [J].https://doi.org/10.3969/j.issn.1009-4717.2012.04.016 URL [本文引用: 1] 摘要
饮食文化旅游资源具有区域历史 性、人文艺术性、参与体验性等特征,能满足旅游者对于异质文化的体验需求,具有很好的开发前景。饮食文化旅游产品形式表现为商业产品、景观产品、社会经济 类产品,其开发体系可从产品生产、人文历史和经济区域三个方面构建,开发过程从初级阶段的特色餐饮旅游产品、中级阶段的愿景与文化展示,到高级阶段的产业 经济与饮食文化现象整合三个阶段逐步推进。
Framework of development for tourism products of food culture [J].https://doi.org/10.3969/j.issn.1009-4717.2012.04.016 URL [本文引用: 1] 摘要
饮食文化旅游资源具有区域历史 性、人文艺术性、参与体验性等特征,能满足旅游者对于异质文化的体验需求,具有很好的开发前景。饮食文化旅游产品形式表现为商业产品、景观产品、社会经济 类产品,其开发体系可从产品生产、人文历史和经济区域三个方面构建,开发过程从初级阶段的特色餐饮旅游产品、中级阶段的愿景与文化展示,到高级阶段的产业 经济与饮食文化现象整合三个阶段逐步推进。
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土家族饮食旅游资源特点与开发探析 [J].https://doi.org/10.3969/j.issn.0517-6611.2011.08.181 URL [本文引用: 1] 摘要
将土家族饮食文化看作土家族传统文化的重要组成部分,分析了其浓厚的民族特色,指出其文化意义与开发价值.在此基础上结合现实情况探究了其发展现状,资源优势等,提出了土家族饮食旅游资源开发的具体措施.
Exploration on characteristics and cultivation of food and drink tourism resources of Tujia Nationality [J].https://doi.org/10.3969/j.issn.0517-6611.2011.08.181 URL [本文引用: 1] 摘要
将土家族饮食文化看作土家族传统文化的重要组成部分,分析了其浓厚的民族特色,指出其文化意义与开发价值.在此基础上结合现实情况探究了其发展现状,资源优势等,提出了土家族饮食旅游资源开发的具体措施.
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国际旅游岛背景下海南特色餐饮资源的开发研究 [J].
深化海南特色餐饮文化的研究,形成海南菜系,不仅可以大大丰富海 南特色餐饮的内容,而且可以丰富国际旅游岛建设的内涵.文章在对海南特色餐饮资源区位分析的基础上,指出海南特色餐饮资源开中存在的不足,提出海南特色餐 饮资源的开发需要设立专项基金,深入研究海南特色餐饮文化,要树立养生品牌,对海南特色菜肴要进行品牌认证,推行商标注册制,对海南的餐饮要进行统一规 划,同时加快高素质厨师队伍的建设.
Hainan characteristics catering resources development under the background of international tourist island [J].
深化海南特色餐饮文化的研究,形成海南菜系,不仅可以大大丰富海 南特色餐饮的内容,而且可以丰富国际旅游岛建设的内涵.文章在对海南特色餐饮资源区位分析的基础上,指出海南特色餐饮资源开中存在的不足,提出海南特色餐 饮资源的开发需要设立专项基金,深入研究海南特色餐饮文化,要树立养生品牌,对海南特色菜肴要进行品牌认证,推行商标注册制,对海南的餐饮要进行统一规 划,同时加快高素质厨师队伍的建设.
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基于旅游“六要素”分析的拉萨市旅游消费实证研究 [J].
An empirical study of Lhasa tourism consumption based on tourism "six elements" analysis [J].
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基于实证分析的拉萨市游客餐饮消费行为研究 [J].
游客餐饮消费是游客食、宿、行、游、购、娱之首,是旅游消费的重要组成部分。对游客餐饮消费进行实证分析,进一步研究旅游者消费行为规律、需求特征,剖析游客餐饮存在的问题,有助于推动旅游目的地游客餐饮的健康、可持续发展,促进旅游目的地产业结构升级。以拉萨为例,运用游客问卷调查法和餐饮场所实地调研法,基于EXCEL与SPSS软件的统计分析,研究了旅游目的地游客餐饮消费行为规律和特点。从就餐方式、消费偏好、消费支出和游客餐饮浪费等方面探讨游客餐饮消费行为特征及其对拉萨游客餐饮消费感知态度。在此基础上,提出拉萨市游客餐饮发展的有关对策与建议。
Tourist dining behavior in Lhasa City [J].
游客餐饮消费是游客食、宿、行、游、购、娱之首,是旅游消费的重要组成部分。对游客餐饮消费进行实证分析,进一步研究旅游者消费行为规律、需求特征,剖析游客餐饮存在的问题,有助于推动旅游目的地游客餐饮的健康、可持续发展,促进旅游目的地产业结构升级。以拉萨为例,运用游客问卷调查法和餐饮场所实地调研法,基于EXCEL与SPSS软件的统计分析,研究了旅游目的地游客餐饮消费行为规律和特点。从就餐方式、消费偏好、消费支出和游客餐饮浪费等方面探讨游客餐饮消费行为特征及其对拉萨游客餐饮消费感知态度。在此基础上,提出拉萨市游客餐饮发展的有关对策与建议。
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旅游城市餐饮业食物消费及其资源环境成本定量核算: 以拉萨市为例 [J].URL 摘要
餐饮业是旅游城市重要的产业门类,定量分析旅游城市餐饮食物消费规模、结构及其资源环境成本,对于优化旅游城市食物资源供给模式,促进餐饮业可持续发展具有积极意义。基于实地调研的一手数据,论文定量核算了高原旅游城市拉萨市餐饮业食物消费规模与结构,并从生命周期视角,通过构建生态足迹模型计算了拉萨市餐饮业食物消费的资源环境成本,主要结论如下:1)2011与2012年,拉萨市餐饮食物人均消费量为923.7 g,人均食用量为780.3 g。2)拉萨市餐饮食物消费总量由2006年的19 498 t到2013年的41 506 t,增加了112.9%。2013年拉萨市餐饮食物消费总量中,当地居民消费27 983 t,游客消费13 523 t。从消费食物类型分析,包括肉类9 712 t,水产品2 843 t,蔬菜15 696 t,主食6 034 t,水果4 885 t以及饮料、酒水等其他食物1 931 t。3)2013年拉萨市餐饮食物消费的生物生态足迹为226 681 hm2,相当于整个拉萨市耕地总面积的6.3倍,餐饮消费食物垃圾的间接生态足迹为653 hm2。拉萨市餐饮食物消费消耗的生态足迹绝大部分来自于西藏自治区外部,内部供应的生态足迹量仅占生态足迹总量的15%。外部供应份额较大的省份包括甘肃、宁夏、青海等临近省份以及河南等中东部省份。
Quantitative analysis of catering food consumption and its resources and environmental cost in tourist city: A case study in Lhasa [J].URL 摘要
餐饮业是旅游城市重要的产业门类,定量分析旅游城市餐饮食物消费规模、结构及其资源环境成本,对于优化旅游城市食物资源供给模式,促进餐饮业可持续发展具有积极意义。基于实地调研的一手数据,论文定量核算了高原旅游城市拉萨市餐饮业食物消费规模与结构,并从生命周期视角,通过构建生态足迹模型计算了拉萨市餐饮业食物消费的资源环境成本,主要结论如下:1)2011与2012年,拉萨市餐饮食物人均消费量为923.7 g,人均食用量为780.3 g。2)拉萨市餐饮食物消费总量由2006年的19 498 t到2013年的41 506 t,增加了112.9%。2013年拉萨市餐饮食物消费总量中,当地居民消费27 983 t,游客消费13 523 t。从消费食物类型分析,包括肉类9 712 t,水产品2 843 t,蔬菜15 696 t,主食6 034 t,水果4 885 t以及饮料、酒水等其他食物1 931 t。3)2013年拉萨市餐饮食物消费的生物生态足迹为226 681 hm2,相当于整个拉萨市耕地总面积的6.3倍,餐饮消费食物垃圾的间接生态足迹为653 hm2。拉萨市餐饮食物消费消耗的生态足迹绝大部分来自于西藏自治区外部,内部供应的生态足迹量仅占生态足迹总量的15%。外部供应份额较大的省份包括甘肃、宁夏、青海等临近省份以及河南等中东部省份。
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试论饮食文化资源的旅游开发: 以福州为例 [J].https://doi.org/10.3969/j.issn.1000-5285.2001.03.021 URL [本文引用: 1] 摘要
饮食文化是传统民俗文化的重要组成之一.本文从文化资源分析的角度,探讨了福州饮食文化资源的开发,包括饮食服务设施的配套布局和经营内容品种、美食旅游开发的设想,并提出在饮食文化资源的开发中应遵循的原则和采取的措施.
An elementary study of the tourism exploitation of the resource of repast culture in Fuzhou [J].https://doi.org/10.3969/j.issn.1000-5285.2001.03.021 URL [本文引用: 1] 摘要
饮食文化是传统民俗文化的重要组成之一.本文从文化资源分析的角度,探讨了福州饮食文化资源的开发,包括饮食服务设施的配套布局和经营内容品种、美食旅游开发的设想,并提出在饮食文化资源的开发中应遵循的原则和采取的措施.
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旅游节庆符号营销策略研究: 以成都美食节为例[D] .A symbolic marketing strategy on tourism festival: The evidence from gourmet festival of Chengdu[D]. |
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体验经济时代下赣菜饮食文化的营销策略 [J].
体验经济是继农业经济、工业经 济、服务经济之后的人类第四个经济形态,它的到来标志着独特的体验式消费将辐射于现代经济中的各行各业,首当其冲的便是旅游餐饮行业,因为它符合体验经济 下的四种消费类型:娱乐、教育、逃避和审美。因此赣菜饮食文化必须抓住体验经济大行其道的机遇,打造具有时代烙印的特色餐饮品牌。体验经济时代下赣菜饮食 文化的发展应从行动体验营销策略、文化体验营销策略、感官体验营销策略、情感体验营销策略四个方面入手。
Marketing strategies for the Gan cuisine diet culture in the experience economy [J].
体验经济是继农业经济、工业经 济、服务经济之后的人类第四个经济形态,它的到来标志着独特的体验式消费将辐射于现代经济中的各行各业,首当其冲的便是旅游餐饮行业,因为它符合体验经济 下的四种消费类型:娱乐、教育、逃避和审美。因此赣菜饮食文化必须抓住体验经济大行其道的机遇,打造具有时代烙印的特色餐饮品牌。体验经济时代下赣菜饮食 文化的发展应从行动体验营销策略、文化体验营销策略、感官体验营销策略、情感体验营销策略四个方面入手。
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游游者旅游消费结构及潜力分析: 以入境旅游者旅游消费为例 [J].
分析了研究旅游者消费结构的现实意义,以历年入境旅游者旅游消费结构统计数据为基础,归纳总结了近年来我国入境旅游者旅游消费特征与发展趋势,并对入境旅游者各项旅游消费市场开发潜力进行了预测.
The analysis on consumption structure and potential of tourist: A study of foreign tourist arrivals tourism consumption [J].
分析了研究旅游者消费结构的现实意义,以历年入境旅游者旅游消费结构统计数据为基础,归纳总结了近年来我国入境旅游者旅游消费特征与发展趋势,并对入境旅游者各项旅游消费市场开发潜力进行了预测.
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旅游消费生态占用初探: 以北京市海外入境旅游者为例 [J].https://doi.org/10.3321/j.issn:1000-3037.2004.02.013 URL 摘要
论文分析了旅游消费生态占用基本构成,提出了旅游消费生态占用计 量模型.以北京市海外旅游者为例,对旅游消费生态占用作了初步探讨.结果表明,北京市海外旅游者每次来京旅行人均生态占用为0.095 87km2,约占北京市现有城镇居民年人均生态占用的5%.因此,旅游消费生态占用对区域生态占用有着不可忽视的影响,是区域生态赤字扩大的重要诱因.进 一步分析表明旅游消费生态占用结构组成中,"行"的能量生态占用在总旅游消费生态占用中居绝对主导地位,约占98%,而"吃"、"住"的能量生态占用约占 2%.
Ecological footprint of tourism consumption: A case study of Beijing foreign tourist arrivals [J].https://doi.org/10.3321/j.issn:1000-3037.2004.02.013 URL 摘要
论文分析了旅游消费生态占用基本构成,提出了旅游消费生态占用计 量模型.以北京市海外旅游者为例,对旅游消费生态占用作了初步探讨.结果表明,北京市海外旅游者每次来京旅行人均生态占用为0.095 87km2,约占北京市现有城镇居民年人均生态占用的5%.因此,旅游消费生态占用对区域生态占用有着不可忽视的影响,是区域生态赤字扩大的重要诱因.进 一步分析表明旅游消费生态占用结构组成中,"行"的能量生态占用在总旅游消费生态占用中居绝对主导地位,约占98%,而"吃"、"住"的能量生态占用约占 2%.
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旅游生态足迹: 测度旅游可持续发展的新方法 [J].https://doi.org/10.3321/j.issn:1000-0933.2005.06.036 URL [本文引用: 1] 摘要
生态足迹分析方法是近年发展起来的一种主要用面积来定量测度人类对自然资源利用程度和可持续发展的新方法.旅游生态足迹是生态足迹理念在旅游研究中的应用,有助于对旅游活动的生态需求与环境影响关系的理解,可以用面积来对旅游可持续发展进行定量测度.论述旅游生态足迹基本概念,并以线路旅游产品为例,在阐述生态足迹的计算步骤和方法的基础之上,主要探讨旅游生态足迹在旅游可持续发展中6个方面的测度功能:旅游产业、旅游产品、旅游目的地、企业生态、旅游者及大众旅游,对旅游生态足迹的进一步研究具有重要理论指导意义.
Touristic ecological footprint: A new yardstick to assess sustainability of tourism [J].https://doi.org/10.3321/j.issn:1000-0933.2005.06.036 URL [本文引用: 1] 摘要
生态足迹分析方法是近年发展起来的一种主要用面积来定量测度人类对自然资源利用程度和可持续发展的新方法.旅游生态足迹是生态足迹理念在旅游研究中的应用,有助于对旅游活动的生态需求与环境影响关系的理解,可以用面积来对旅游可持续发展进行定量测度.论述旅游生态足迹基本概念,并以线路旅游产品为例,在阐述生态足迹的计算步骤和方法的基础之上,主要探讨旅游生态足迹在旅游可持续发展中6个方面的测度功能:旅游产业、旅游产品、旅游目的地、企业生态、旅游者及大众旅游,对旅游生态足迹的进一步研究具有重要理论指导意义.
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宜宾饮食文化资源的旅游开发研究 [J].https://doi.org/10.3969/j.issn.1005-8141.2009.01.027 URL [本文引用: 1] 摘要
饮食文化对旅游业发展有着不可忽视的促进功能,饮食文化旅游资源的开发已越来越被旅游业所重视.宜宾饮食文化源远流长,具有浓郁的地方特色,但对宜宾饮食文化资源的旅游开发尚处于起步阶段.在分析宜宾饮食文化资源旅游开发现状的基础上,就如何把宜宾饮食文化资源的开发与旅游业的发展相结合,做大做强宜宾旅游美食文化产业提出了一些开发对策和建议.
Studies on catering culture tourism resources development in Yibin [J].https://doi.org/10.3969/j.issn.1005-8141.2009.01.027 URL [本文引用: 1] 摘要
饮食文化对旅游业发展有着不可忽视的促进功能,饮食文化旅游资源的开发已越来越被旅游业所重视.宜宾饮食文化源远流长,具有浓郁的地方特色,但对宜宾饮食文化资源的旅游开发尚处于起步阶段.在分析宜宾饮食文化资源旅游开发现状的基础上,就如何把宜宾饮食文化资源的开发与旅游业的发展相结合,做大做强宜宾旅游美食文化产业提出了一些开发对策和建议.
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旅游生态足迹模型及黄山市实证分析 [J].https://doi.org/10.3321/j.issn:0375-5444.2004.05.015 URL [本文引用: 1] 摘要
基于生态足迹的理论与方法,旅游者的生态消费及结构特征,提出旅游生态足迹的概念,构建了旅游交通、住宿、餐饮、购物、娱乐、游览等6个旅游生态足迹计算子模型.并以黄山市为例,计算并分析了2002年黄山市游客的旅游生态足迹及其效率.结果表明:(1)黄山市游客的人均旅游生态足迹为0.106 hm2(2)黄山市人均生态赤字达0.219 hm2,其中旅游生态足迹的生态赤字"贡献"为48.40%;(3)黄山市游客的人均旅游生态足迹年度转化值为12.36 hm2,是当地居民年人均生态足迹的9倍;(4)黄山市单位旅游生态足迹产值为684美元/hm2,是黄山市单位本底生态足迹产值的1.17倍,但仅为全球平均水平的61.84%;(5)黄山市单位旅游游览、购物、住宿生态足迹产值高,而旅游交通、餐饮的单位生态足迹产值较低;(6)旅游生态足迹的区际转移导致旅游生态责任的区际转移与生态影响的区际扩散,旅游业发展具有全球性生态影响的特征.最后指出了影响旅游生态足迹大小的关键因子,旅游生态足迹计算中存在的问题以及在旅游可持续发展研究中的应用前景.
Touristic ecological footprint model and analysis of Huangshan City in 2002 [J].https://doi.org/10.3321/j.issn:0375-5444.2004.05.015 URL [本文引用: 1] 摘要
基于生态足迹的理论与方法,旅游者的生态消费及结构特征,提出旅游生态足迹的概念,构建了旅游交通、住宿、餐饮、购物、娱乐、游览等6个旅游生态足迹计算子模型.并以黄山市为例,计算并分析了2002年黄山市游客的旅游生态足迹及其效率.结果表明:(1)黄山市游客的人均旅游生态足迹为0.106 hm2(2)黄山市人均生态赤字达0.219 hm2,其中旅游生态足迹的生态赤字"贡献"为48.40%;(3)黄山市游客的人均旅游生态足迹年度转化值为12.36 hm2,是当地居民年人均生态足迹的9倍;(4)黄山市单位旅游生态足迹产值为684美元/hm2,是黄山市单位本底生态足迹产值的1.17倍,但仅为全球平均水平的61.84%;(5)黄山市单位旅游游览、购物、住宿生态足迹产值高,而旅游交通、餐饮的单位生态足迹产值较低;(6)旅游生态足迹的区际转移导致旅游生态责任的区际转移与生态影响的区际扩散,旅游业发展具有全球性生态影响的特征.最后指出了影响旅游生态足迹大小的关键因子,旅游生态足迹计算中存在的问题以及在旅游可持续发展研究中的应用前景.
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九寨沟旅游生态足迹与生态补偿分析 [J].https://doi.org/10.3321/j.issn:1000-3037.2005.05.013 URL [本文引用: 1] 摘要
建立自然保护区周边社区居民的生态补偿制度,是自然保护区取得社会经济发展和自然资源保护的关键.文章提出旅游生态足迹的概念与计算方法,以九寨沟为例,构建基于旅游生态足迹效率的自然保护区居民生态补偿标准的测度模型.结果表明:①2002年九寨沟游客人均旅游生态足迹为0.061hm2,其年度转化值为8.881 7hm2,是当地居民人均生态足迹0.961 6hm2的9.27倍;②叠加游客人均旅游生态足迹,九寨沟总人均生态足迹需求为1.005 3hm2,人均生态承载力为1.202 6hm2,生态盈余为0.197 3hm2;③旅游生态足迹效率为8 643元/hm2,是当地居民生态足迹效率2 613元/hm2的3.31倍;④以居民退耕还林还草的直接收益损失作为生态补偿最低标准,户均应补偿2 159元,人均应补偿472元,以退耕还林还草的游憩功能价值作为生态补偿上限,户均应补偿7 142元,人均应补偿1 561元,以旅游者与当地居民的生态足迹效率之差来确定合理的补偿水平,户均应补偿4 983元,人均应补偿1 088元.
An analysis of touristic ecological footprint and eco-compensation of Jiuzhaigou in 2002 [J].https://doi.org/10.3321/j.issn:1000-3037.2005.05.013 URL [本文引用: 1] 摘要
建立自然保护区周边社区居民的生态补偿制度,是自然保护区取得社会经济发展和自然资源保护的关键.文章提出旅游生态足迹的概念与计算方法,以九寨沟为例,构建基于旅游生态足迹效率的自然保护区居民生态补偿标准的测度模型.结果表明:①2002年九寨沟游客人均旅游生态足迹为0.061hm2,其年度转化值为8.881 7hm2,是当地居民人均生态足迹0.961 6hm2的9.27倍;②叠加游客人均旅游生态足迹,九寨沟总人均生态足迹需求为1.005 3hm2,人均生态承载力为1.202 6hm2,生态盈余为0.197 3hm2;③旅游生态足迹效率为8 643元/hm2,是当地居民生态足迹效率2 613元/hm2的3.31倍;④以居民退耕还林还草的直接收益损失作为生态补偿最低标准,户均应补偿2 159元,人均应补偿472元,以退耕还林还草的游憩功能价值作为生态补偿上限,户均应补偿7 142元,人均应补偿1 561元,以旅游者与当地居民的生态足迹效率之差来确定合理的补偿水平,户均应补偿4 983元,人均应补偿1 088元.
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基于旅游需求的饮食文化资源开发: 以淮安为例 [J].https://doi.org/10.3969/j.issn.1008-5432.2010.01.004 URL [本文引用: 1] 摘要
随着旅游者需求的不断变化,作为旅游资源的饮食文化必须基于旅游者需求基础上进行开发,才能获得旅游者的认可.淮安是著名的淮扬菜发源地之一,饮食文化历史悠久,内涵丰富.在现今旅游者需求日益变化的市场条件下,淮安饮食文化旅游产品的开发只有以终端市场的需求为核心,运用主题化、个性化、多样化、生态化开发策略,才能重振淮扬菜雄风.
Exploitation of food cultural resources based on tourism demand [J].https://doi.org/10.3969/j.issn.1008-5432.2010.01.004 URL [本文引用: 1] 摘要
随着旅游者需求的不断变化,作为旅游资源的饮食文化必须基于旅游者需求基础上进行开发,才能获得旅游者的认可.淮安是著名的淮扬菜发源地之一,饮食文化历史悠久,内涵丰富.在现今旅游者需求日益变化的市场条件下,淮安饮食文化旅游产品的开发只有以终端市场的需求为核心,运用主题化、个性化、多样化、生态化开发策略,才能重振淮扬菜雄风.
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饮食旅游动机对游客满意度和行为意向的影响研究 [J].
A study on the effect of food tourism motivation on tourist satisfaction and behavioral intention [J].
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拉萨市旅游生态足迹与可持续发展研究 [J].https://doi.org/10.3969/j.issn.1002-2104.2010.07.025 URL 摘要
旅游生态足迹是生态经济学测度旅游活动对生态环境影响和旅游业可持续发展程度的新方法。从高原旅游消费结构特征出发，将高原城市旅游生态足迹构建为6个活动组别计算模型。运用模型对拉萨市旅游业生态足迹进行测评，并对高原城市旅游业可持续发展进行评估。结果表明：（1）2007年拉萨市旅游者人均生态足迹为0．05134hm2，其中交通、餐饮组分别占85％和125％，随着与客源地空间距离增加，生态足迹趋向于交通组别；（2）高原旅游生态足迹空间分割中拉萨市内为0．051343hm2，区域外为0.01228hm2，旅游活动对高原区域内的生态环境影响较大；③拉萨市旅游收入足迹为0．716548hm2／万元，占万元CDI，生态足迹的24％，旅游业发展潜力大；④高原城市旅游业中低生态效率的餐饮和交通组别比重过高，而游、娱等高生态效率部门发展滞后；⑤拉萨市人均旅游生态足迹仅占城市生态承载力的13％，旅游业仍处在稳步发展阶段。
Disquisition of touristic ecological footprint and sustainable development of Lhasa [J].https://doi.org/10.3969/j.issn.1002-2104.2010.07.025 URL 摘要
旅游生态足迹是生态经济学测度旅游活动对生态环境影响和旅游业可持续发展程度的新方法。从高原旅游消费结构特征出发，将高原城市旅游生态足迹构建为6个活动组别计算模型。运用模型对拉萨市旅游业生态足迹进行测评，并对高原城市旅游业可持续发展进行评估。结果表明：（1）2007年拉萨市旅游者人均生态足迹为0．05134hm2，其中交通、餐饮组分别占85％和125％，随着与客源地空间距离增加，生态足迹趋向于交通组别；（2）高原旅游生态足迹空间分割中拉萨市内为0．051343hm2，区域外为0.01228hm2，旅游活动对高原区域内的生态环境影响较大；③拉萨市旅游收入足迹为0．716548hm2／万元，占万元CDI，生态足迹的24％，旅游业发展潜力大；④高原城市旅游业中低生态效率的餐饮和交通组别比重过高，而游、娱等高生态效率部门发展滞后；⑤拉萨市人均旅游生态足迹仅占城市生态承载力的13％，旅游业仍处在稳步发展阶段。
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从食品供给角度探析饮食文化旅游资源的开发 [J].
本文在分析饮食文化旅游资源开发现状的基础上,从食品原料、食品加工、食品成品展现为中心的食品供给角度探讨饮食文化旅游资源的开发策略。
Catering culture tourism resources development from the perspective of food supply [J].
本文在分析饮食文化旅游资源开发现状的基础上,从食品原料、食品加工、食品成品展现为中心的食品供给角度探讨饮食文化旅游资源的开发策略。
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桂林市区域人粮关系及其协调研究 [J].https://doi.org/10.3969/j.issn.1000-0690.2000.01.014 URL [本文引用: 1] 摘要
采用粮食趋势产量与资源潜力产量结合、从食物消费结构探求粮食消费数量等方法,对桂林市未来区域人粮关系及其协调对策进行了研究.结果表明,未来该市人粮关系矛盾依然严峻,并有加重趋势;但在加大投入、提高粮食单产,加强计划生育、严格控制人口增长、大力开发周边旅游资源、分流外来游客、充分利用草山草坡资源、走"节粮"型畜禽发展道路等前提下,人粮关系矛盾有望得到解决.
Study on regional man-grain relationship and its coordination in Guilin City [J].https://doi.org/10.3969/j.issn.1000-0690.2000.01.014 URL [本文引用: 1] 摘要
采用粮食趋势产量与资源潜力产量结合、从食物消费结构探求粮食消费数量等方法,对桂林市未来区域人粮关系及其协调对策进行了研究.结果表明,未来该市人粮关系矛盾依然严峻,并有加重趋势;但在加大投入、提高粮食单产,加强计划生育、严格控制人口增长、大力开发周边旅游资源、分流外来游客、充分利用草山草坡资源、走"节粮"型畜禽发展道路等前提下,人粮关系矛盾有望得到解决.
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旅游季节食物中毒流行特征及管理对策 [J].https://doi.org/10.3321/j.issn:1001-0580.2002.02.069 URL [本文引用: 1] 摘要
随着市场经济的不断发展,节假日和旅游季节外出旅游的人员越来越多,尤其近几年出现的假日经济现象,带来了卫生监督工作的新情况.本文就旅游季节食物中毒的流行特征及其管理对策探讨如下.
Food poisoning epidemic characteristics and management strategies during tourist season [J].https://doi.org/10.3321/j.issn:1001-0580.2002.02.069 URL [本文引用: 1] 摘要
随着市场经济的不断发展,节假日和旅游季节外出旅游的人员越来越多,尤其近几年出现的假日经济现象,带来了卫生监督工作的新情况.本文就旅游季节食物中毒的流行特征及其管理对策探讨如下.
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International tourism: Food poisoning and traveller's diarrhea [J]. |
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River magic: Extraordinary experience and the extended service encounter [J].https://doi.org/10.1086/209331 URL [本文引用: 1] 摘要
ABSTRACT This article explores the provision of extraordinary hedonic experiences on commercial, multiday river rafting trips in the Colorado River basin. White water river rafting provides a dramatic illustration of some of the complex features of delivering an extraordinary experience. Multiple methods were employed over two years of data collection to articulate the lived meaning of this experience from both the guides' and the consumers' perspectives. Robust quantitative measures were developed from rich qualitative data. Participant observation and interview data enriched the interpretation of quantitative results. Experiential themes of personal growth and self-renewal, ''communitas,'' and harmony with nature are evidenced across the data; they evolve and are woven together over the course of the trip. Together they are significant in explaining overall satisfaction. There is a complex relationship between client expectations and satisfaction. The narrative of the ratting experience rather than relationships between expectations and outcomes is shown to be central to its evaluation. Implications for other services and consumption activities are discussed.
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Does tourism influence food choice [J].https://doi.org/10.1159/000412117 URL PMID: 4084200 [本文引用: 1] 摘要
Copyright: All rights reserved. No part of this publication may be translated into other languages, reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, microcopying, or by any information storage and retrieval system, without permission in writing from the publisher or, in the case of photocopying, direct payment of a specified fee to the Copyright Clearance Center.Drug Dosage: The authors and the publisher have exerted every effort to ensure that drug selection and dosage set forth in this text are in accord with current recommendations and practice at the time of publication. However, in view of ongoing research, changes in goverment regulations, and the constant flow of information relating to drug therapy and drug reactions, the reader is urged to check the package insert for each drug for any changes in indications and dosage and for added warnings and precautions. This is particularly important when the recommended agent is a new and/or infrequently employed drug.Disclaimer: The statements, opinions and data contained in this publication are solely those of the individual authors and contributors and not of the publishers and the editor(s). The appearance of advertisements or/and product references in the publication is not a warranty, endorsement, or approval of the products or services advertised or of their effectiveness, quality or safety. The publisher and the editor(s) disclaim responsibility for any injury to persons or property resulting from any ideas, methods, instructions or products referred to in the content or advertisements.
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Estimation of tourism-induced electricity consumption: The case study of Balearics Islands, Spain [J].https://doi.org/10.1016/j.eneco.2010.12.009 URL [本文引用: 1] 摘要
Tourism has started to be acknowledged as a significant contributor to the increase in environmental externalities, especially to climate change. Various studies have started to estimate and compute the role of the different tourism sectors' contributions to greenhouse gas (GHG) emissions. These estimations have been made from a sectoral perspective, assessing the contribution of air transport, the accommodation sector, or other tourism-related economic sectors. However, in order to evaluate the impact of this sector on energy use the approaches used in the literature consider tourism in its disaggregated way. This paper assesses the electricity demand pattern and investigates the aggregated contribution of tourism to electricity consumption using the case study of the Balearic Islands (Spain). Using a conventional daily electricity demand model, including data for daily stocks of tourists the impact of the different population growth rate scenarios on electricity loads is also investigated. The results show that, in terms of electricity consumption, tourism cannot be considered a very energy-intensive sector.
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Understanding energy consumption patterns of tourist attractions and activities in New Zealand [J].https://doi.org/10.1016/S0261-5177(01)00091-7 URL [本文引用: 1] 摘要
This study analyses tourist attractions and activities in New Zealand with the purpose to understanding the energy use of different categories, sub-categories, and operator types. The results of a survey conducted in June-September 2000 across a wide range of tourism businesses (N=107) show that tourist attractions, such as museums (10 MJ/visit), or experience centres (29 MJ/visit) generally co...
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Tourism and food production in the Caribbean [J].https://doi.org/10.1016/0160-7383(83)90005-1 URL [本文引用: 1] 摘要
Foreign-exchange leakage through food imports for tourist consumption reduces the net economic impact of tourism in the Caribbean. Yet little is known on the interface between tourism and local food production. Tourism's competition for agricultural labor and land, and its impact on land values, land use and food prices, are disputed by researchers and are poorly understood. Thorough studies are needed on the nature and extent of tourism food imports and associated foreign-exchange leakages; the reasons a large proportion of the food for tourist consumption is imported; and the variation in food supply patterns according to quality, size, ownership, and location of tourist establishment. Further research will help formulate policies designed to increase the net economic impact of tourism.
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Food production and tourism in Jamaica: Obstacles to increasing local food supplies to hotels [J]. |
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Food safety for education tourism: Implications to cultural change [R]// |
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Traditional food and tourism: French tourist experience and food heritage in rural spaces [J].https://doi.org/10.1002/jsfa.6284 URL PMID: 23794394 [本文引用: 1] 摘要
Tourist interest in different food cultures is for local development in the fields of agro-food and crafts, whilst also contributing to the enhancement of food culture and heritage. As part of the tourist experience, eating local cuisine is a way of breaking with standardised, everyday routine by taking the tourist off into unknown culinary realms. This distancing from daily life is already possible in the home country through eating exotic food at home, or in so-called 'ethnic' restaurants. It takes on another dimension when travelling. This paper therefore aims to examine the role of food and eating in the tourist experience. To be more precise, we shall first attempt to assess its importance in visitors' representations, notably as a motive for travel, or in the images deployed regarding eating and drinking during their stay, as they relate to perceptions of the place visited. As well as studying tourist food perceptions, we shall also examine tourist as regards food purchase and consumption, together with relating to food souvenirs.
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Culinary-gastronomic tourism-a search for local food experiences [J].https://doi.org/10.1108/NFS-12-2013-0142 URL [本文引用: 1] 摘要
Purpose – The purpose of this article is to focus on travellers’ perceptions of culinary-gastronomic sensations as experiences and how these relate to the locality. The aim of the study is to explore the factors that contribute to travellers’ culinary-gastronomic dining experiences with an emphasis on the local food markets. Design/methodology/approach – One-hundred and fifty-eight prospective travelers at an annual fair in Helsinki completed a self-administered survey questionnaire. On the questionnaire, the respondents were asked to rate the importance of 17 items related to eating and food experiences when deciding on a destination for their next leisure trip. Findings – The findings reveal a frequency distribution of the sample characteristics and travel behavior, the respondents’ use of food and eating experiences as evaluative criteria when choosing travel destinations and latent factors of food and eating experiences. Based on an explorative factor analysis using a varimax abstraction method, the s...
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Tasting tourism: Travelling for food and drink [M]. |
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Place promotion through food and tourism: Rural branding and the role of websites [J].https://doi.org/10.1057/palgrave.pb.5990007 URL 摘要
Abstract This paper examines the use of the World Wide Web (WWW) in promoting food tourism initiatives in rural areas as the building blocks for the branding of those areas. It argues that rural regions tend to be less place-specific than towns or cities, often being sparsely populated, with dispersed activities, diverse landscapes and varying perceptions held of 'the rural'. But rural regions are, of course, usually closely associated with agriculture and food, and given that gastronomy is a growth area in tourism, it would appear to make sense to promote appropriate rural regions' identities through food- and drink-related images. But brand development is contingent upon a number of prerequisites that, in combination, may be elusive. This paper examines the employment of the intersection of food and tourism as the foundation for establishing a rural brand, and the use of websites in promoting such identity. It highlights inadequacies in the web-based promotion of food-related tourism initiatives in the UK, due in part to the fragmented infrastructure for regional tourism development and promotion in the UK. Practical recommendations are made regarding design factors for the provision of web-based tourism information.
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Innovation in rural tourism and regional development: Tourism and food production on the Isle of Arran [C]// |
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On the trail of regional success: Tourism, food production and the Isle of Arran Taste Trail [C]// |
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Understanding tourists' patronage of Thailand foodservice establishments: An exploratory decisional attribute approach [J].https://doi.org/10.1108/00070701111153733 URL [本文引用: 1] 摘要
ABSTRACT Purpose – The purpose of this paper is to examine international tourist consumption behavior and decisional attributes in the patronage of foodservice establishments in Thailand with a focus on sanitation. Design/methodology/approach – Data from a convenience sample (n=129) were quantitatively analyzed using descriptive statistics, t-tests, ANOVA, and correlations. Findings – Tourists tended to be neutral on most attributes in selecting foodservice establishments. Key attributes included familiarity with food products for selecting international franchised restaurants, location and desire to experience authentic Thai food from locally owned restaurants, and location for eating establishments at accommodation facilities. Based on sanitation concerns, tourists lacked confidence in selecting any type of establishments, especially street vendors, and awareness of the “Clean Food Good Taste” (CFGT) Program was low. Tourists' perceived overall sanitation standard in Thailand correlated with their selection of locally owned restaurants and street vendors. Research limitations/implications – Convenience sampling is used due to the transient nature of the population. The English language questionnaire excluded tourists from Asian countries whose cultures are similar to Thai. Generalizability and interpretation should be approached with caution. Nonetheless, this study should bring new interest for future research, addressing tourist consumption behavior pertaining to food safety practices and food tourism in Asia. Practical implications – Suggestions are made for foodservice operators to better attract tourists and for promoting the CFGT Program. Increased awareness of the program could result in a lower number of tourists affected by foodborne illnesses and could help to promote tourism. Originality/value – The paper is useful to both practitioners and academicians interested in tourist consumption behavior, food safety, and food tourism by revealing initial insight into how and why tourists select foodservices in unfamiliar environments.
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Linking food, wine and tourism: The case of the Australian capital region [C]// |
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Food and life cycle energy inputs: Consequences of diet and ways to increase efficiency [J].https://doi.org/10.1016/S0921-8009(02)00261-6 URL [本文引用: 1] 摘要
Food consumption is one of the most polluting everyday activities when impacts during product life cycles are considered. Greenhouse gas emissions from the food sector are substantial and need to be lowered to stabilise climate change. Here, we present an inventory of life cycle energy inputs for 150 food items available in Sweden and discuss how energy efficient meals and diets can be composed. Energy inputs in food life cycles vary from 2 to 220 MJ per kg due to a multitude of factors related to animal or vegetable origin, degree of processing, choice of processing and preparation technology and transportation distance. Daily total life cycle energy inputs for diets with a similar dietary energy consumed by one person can vary by a factor of four, from 13 to 51 MJ. Current Swedish food consumption patterns result in life cycle energy inputs ranging from 6900 to 21,000 MJ per person and year. Choice of ingredients and gender differences in food consumption patterns explain the differences. Up to a third of the total energy inputs is related to snacks, sweets and drinks, items with little nutritional value. It is possible to compose a diet compatible with goals for energy efficiency and equal global partition of energy resources. However, such a diet is far from the Swedish average and not in line with current trends.
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Tourists' and travellers' social construction of Africa and Asia as risky locations [J].https://doi.org/10.1016/S0261-5177(98)00032-6 URL [本文引用: 2] 摘要
This paper considers the ways in which international leisure and business travellers use beliefs and ideas about regions to socially construct places as either safe or risky to visit. This research draws on 51 in-depth interviews with international travellers from Glasgow, UK, and a close reading of travel advice in popular guidebooks. It was found that geographical regions were constructed in ...
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Revisiting consumption experience: A more humble but complete view of the concept [J]. |
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Food preferences of Chinese tourists [J].https://doi.org/10.1016/j.annals.2010.03.007 URL [本文引用: 1] 摘要
Given the scarcity of research on tourist food preference, this study is a first attempt to generate in-depth understanding of Chinese tourists’ food preferences in a culturally different environment by employing on-site participant observations and focus group interviews. It provides a detailed analysis of the motivational factors underlying the Chinese participants’ food preferences when holidaying in Australia, and also proposes a typology that describes and contrasts the participants’ tourism dining attitudes, motivations and behaviors. Furthermore, this study elucidates the influence of Chinese food culture on the participants’ tourism dining behaviors and explores the disparities in dining behavioral patterns between the participants in terms of their dining motivations and the way they related tourism dining experiences to their daily experiences.
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Measuring integrated rural tourism [J].https://doi.org/10.1080/14616680701647550 URL [本文引用: 1] 摘要
ABSTRACT If the concept of integrated rural tourism, as developed in the SPRITE (Supporting and Promoting Integrated Tourism in Europe's Lagging Rural Regions) project, is to be used as an operational tool to assess the all-round value of tourism in rural areas, there needs to be a means of measuring the value of tourism, and changes in it. Statistical, ‘objective’ methods of achieving this are critiqued. This paper describes the development of an alternative methodology for assessing the changes in the value of tourism witnessed by different groups of stakeholders in the study areas across Europe between 1992 and 2002. The methodology allows for a holistic view of the extent to which rural tourism is integrated into the local economies and cultures. Differences in perceptions regarding change in the value of tourism between actor groups and countries are noted. Illustrative examples are given of specific events and forms of rural tourism that are perceived as being of high value. It is concluded that while tourism is now better integrated than it was ten years ago, further improvements can be made in identifiable areas and dimensions and for particular actor groups.
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Food in tourism: Attraction and impediment [J].https://doi.org/10.1016/j.annals.2004.02.003 URL [本文引用: 3] 摘要
Abstract The common perception of food as a mere attraction in tourism is challenged by stressing the complications and impediments experienced by tourists in the local culinary sphere in unfamiliar destinations, even when attracted to the local cuisine. Hygiene standards, health considerations, communication gaps, and the limited knowledge of tourists concerning the local cuisine are discussed, while the role of ethnic restaurants at home in preparing tourists for the food abroad is questioned. The various ways in which culinary establishments mediate between the tourists and the local cuisine are described. The authenticity of dishes in such establishments and the varieties of culinary experience are considered.RésuméLa nourriture dans le tourisme : attraction et empêchement. La perception de la nourriture comme une simple attraction dans le tourisme est contestée en faisant ressortir les complications et les empêchements qui sont rencontrés par des touristes dans le domaine culinaire local des destinations inconnues, même quand on est attiré par la cuisine locale. On discute des normes d’hygiène, des considérations de santé, des manques de communication et des connaissances limitées des touristes au sujet de la cuisine locale, et on met en question le r00le des restaurants ethniques dans le pays pour préparer les touristes à la cuisine à l’étranger. On décrit les différentes fa04ons dont les établissements culinaires servent d’intermédiaire entre les touristes et la cuisine locale. On considère l’authenticité des plats dans de tels établissements et les variétés d’expériences culinaires.
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Tourism, competitiveness, and societal prosperity [J].https://doi.org/10.1016/S0148-2963(97)00196-3 URL [本文引用: 1] 摘要
ABSTRACT Each society is faced with the decision of how best to provide for the well-being and quality of life of its citizens. The choices involved span complex economic, sociocultural, political, and environmental considerations. In particular, the economic base that a society chooses for itself has wide ranging ramifications. Increasingly, cities, states, and nations are turning to tourism as an important element in their economic portfolio as they recognize the potentially significant economic rewards at stake. Much of tourism development entails community development. If handled appropriately, tourism can become an important engine for achieving broader social goals. Whereas societies may aspire to achieve these goals, communities are struggling to manage tourism development effectively. Unfortunately, no integrative framework exists for managing all facets of tourism development. In this study the authors examine the link between societal prosperity and tourism using a competitiveness framework.
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Tourists' health-could the travel industry do more [J].https://doi.org/10.1016/0261-5177(89)90005-8 URL 摘要
Abstract Low standards of food hygiene and waste processing at tourist destinations are being highlighted with growing frequency. Moreover the increase in long-haul travel means that more people are travelling to regions vastly different from their normal habitat. This can cause health problems damaging both tourists and the reputation of the travel industry. Dr Dawood argues that all levels of the industry could do more to warn travellers of potential health dangers and to apply pressure for the improvement of inadequate infrastructural systems. While protecting people's health is the main aim, it is in the industry's interest to advise its clients sensibly.
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Towards a framework for food tourism as an element of destination marketing [J].https://doi.org/10.2164/cit/226.0 URL [本文引用: 1] 摘要
Local and regional food holds great potential to contribute to sustainable competitiveness in a destination. An analysis of the literature and promotional material of South African and key international destinations, however, indicate that the contribution of food to sustainable tourism and the marketing of destinations has received very little attention globally, as well as in South Africa. A ...
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Food risks for tourists in Spain [J]. |
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Risk perceptions in the alpine tourist destination Tyrol: An exploratory analysis of residents' views [J].https://doi.org/10.1016/j.tourman.2006.03.011 URL 摘要
Little research exists regarding risk perceptions of alpine tourist destinations. Consequently, the main purpose of our study is to provide insights into lay persons' risk perceptions relevant to the tourism industry and into the attribution of responsibility for holiday risks. The study was conducted in Tyrol, Austria. It was found that risks judged to be typical for the alpine destination of ...
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Tourism and food service: Two sides of the same coin [J].https://doi.org/10.1177/001088049503600120 URL [本文引用: 1] 摘要
ABSTRACT The hospitality industry, particularly its food-service component, is an important sector of many nations' economies. Developing nations should take steps to encourage development of hotels and restaurants. Those steps include improving training, offering tax incentives, and clearing up questions about land ownership. By the same token, restaurant and hotel operators should seek to make the best possible use of local resources, for example, by serving locally produced foods when possible. By setting up a five-year plan for tourism development, national governments can gain the advantages of international tourism. One source of development will undoubtedly be United States-based food-service chains, which are now expanding internationally. As an example, the food-service industry is an important part of the U.S. economy and with proper assistance can become vital to other nations' economies.
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Tourist attitudes towards regional and local foods, ministry of agriculture, fisheries and food [R]. |
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Traditional food preferences of tourists in Ghana [J].https://doi.org/10.1108/BFJ-11-2010-0197 URL [本文引用: 1] 摘要
Purpose - Individuals including tourists are known to be selective as to what they consider as appropriate food. The purpose of this paper is to analyze the traditional foods consumed by international tourists during their stay in Ghana, using the Analytical Hierarchical Process Model. Design/methodology/approach - The data used for the study were collected from a random sample of 675 out-bound...
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The role of food tourism in sustaining regional identity: A case study of Cornwall, south west England [J].https://doi.org/10.2167/jost696.0 URL [本文引用: 1] 摘要
ABSTRACT This exploratory paper examines the role of food tourism in developing and sustaining regional identities within the context of rural regeneration, agricultural diversification and the creation of closer relationships between production and consumption in the countryside. It focuses on Cornwall, South West England, an area with rural development issues, increasing tourism impacts and contested issues of regional identity. A literature and policy analysis, and in-depth interviews with 12 restaurateurs, were undertaken in four popular tourist locations. Correlation was found between increased levels of food tourism interest and the retention and development of regional identity, the enhancement of environmental awareness and sustainability, an increase in social and cultural benefits celebrating the production of local food and the conservation of traditional heritage, skills and ways of life. The paper draws attention to three issues: the role of food tourism in increasing tourist spending, the potential role of food tourism in extending the tourist season, and the re-examination of food tourist typologies within a sustainability framework.
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A cultural field in the making: Gastronomy in 19th-century France [J].https://doi.org/10.1086/210082 URL [本文引用: 1] 摘要
ABSTRACT The gastronomic field in 19th-century France is taken as a model for the analysis of cultural fields as characteristically modern phenomena. The antecedents of the field are located in a new economic, institutional, and ideological context. But its foundations are laid by a spectrum of gastronomic writings (journalism, cookbooks, proto-sociological essays, political philosophy, and literary works) that proposed an expansive, nationalizing culinary discourse. It is this discourse that secured the autonomy of the field, determined its operative features, and was largely responsible for the distinctive position of this cultural field.
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Place branding with native species: Personality as a criterion [J].https://doi.org/10.1057/pb.2009.16 URL [本文引用: 1] 摘要
Native species are elements of a place that have the potential to represent a tourism destination. The possibility of using native species for destination branding has not been systematically investigated. This research was a preliminary attempt to ascertain the efficacy of using native species in destination branding efforts and hypothesizes that if the perceived personality of a species and the perceived personality of the place of its natural range are similar, there would be a good case for adopting the species as a destination branding tool. Using Salmon as the native species and the state of Alaska as the place, the results of the study indicate that Alaska and Salmon have analogous personalities and that the closer a consumer perceived the personalities to be the more likely they were to think that Salmon represented Alaska well. Initial results verify the potential of native species to uniquely represent place with yet unrealized potential.
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Reinventing the gastronomic identity of Croatian tourist destinations [J].https://doi.org/10.1016/j.ijhm.2006.03.001 URL [本文引用: 1] 摘要
Abstract A unique and memorable gastronomic identity is an indispensable asset to any successful tourist destination. In this respect Croatia's tourism falls seriously short. Based primarily on “international” cuisine, the gastronomic offer of Croatian tourist destinations is predictable and conventional. This paper calls for a new, exciting gastronomic identity of Croatian tourist destinations founded on Croatia's exceptionally rich gastronomic heritage. Apart from the food offer itself, crucial to the success of this new identity will be its commodification and spectacularisation through the discursive practice of gastrospeak. Learning to appreciate and use gastrospeak will be an important future task for Croatian tourist destination management.
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Turismul culinar sau calatoriile pentru placerea gustului [DB/OL]. |
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An empirical investigation of tourists' consumption of local food in rural tourism [J]. |
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Food production in Barbados with particular reference to tourism [R]//
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Food management in tourism: Reducing tourism's carbon 'foodprint' [J].https://doi.org/10.1016/j.tourman.2010.04.006 URL [本文引用: 1] 摘要
ABSTRACT Food production and consumption have a range of sustainability implications, including their contribution to global emissions of greenhouse gases (GHGs). As some foodstuffs entail higher GHG emissions than others, managing their use in tourism-related contexts could make a significant contribution to climate change mitigation. This article reviews the carbon intensity of selected foods and discusses how foodservice providers could adapt their practices. It shows that even though food management could substantially reduce the GHG emissions of foodservice providers, its application is currently hampered by the complexity of food production chains and a lack of dependable data on the GHG intensity of foodstuffs. Nevertheless, it is possible to make a number of recommendations in respect of how foodservice providers can better purchase, prepare and present foods. Further research is now needed to refine and extend our understanding of the contribution that food management can make to reducing tourism’s carbon ‘foodprint’.
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Ecological footprint analysis as a tool to assess tourism sustainability [J].https://doi.org/10.1016/S0921-8009(02)00211-2 URL [本文引用: 1] 摘要
This article has the aim to provide a methodological framework for the calculation of ecological footprints related to leisure tourism. Based on the example of the Seychelles, it reveals the statistical obstacles that have to be overcome in the calculation process and discusses the strengths and weaknesses of such an approach. As many tropical island-states depend heavily on foreign exchange ea...
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Wine tourism in the Mediterranean: A tool for restructuring and development [J].https://doi.org/10.1002/1520-6874(200007/08)42:43.0.CO;2-H URL [本文引用: 1] 摘要
Abstract Mediterranean countries have long been associated with wine production. However, only recently, as regions come to face the implications of global rural restructuring, have wine and tourism been utilized for regional development and re-imaging strategies. This article provides a review of the concept of wine tourism and its development. Using a number of case studies, the article then examines how the relationship between wine and tourism is being encouraged through European Union development programs and national and provincial government policies, and evaluates their relative success. The article concludes that wine and tourism are becoming increasingly integrated in tourist promotion and product-development activities in the Mediterranean. However, their contribution to solving problems of rural restructur-ing may be more problematic, and greater attention needs to be given to establishing stronger links between industry stakeholders and in adding greater value to the wine and food product in rural areas. 漏 2000 John Wiley & Sons, Inc.
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Food tourism around the world: Development, management and markets [M]. |
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Selling Canadian culinary tourism: Branding the global and the regional product [J].https://doi.org/10.1080/14616680500392465 URL [本文引用: 1] 摘要
Canadian identity with respect to attracting tourists is often associated with the natural environment. Canadian society is, however, also associated with the policy of multiculturalism and diversity. Agencies such as the Canadian Tourism Commission (CTC) have recognized the growing interest in cuisine and have begun to promote Canada as a culinary tourism destination. One of the challenges facing agencies such as the CTC is that there is not an easily definable Canadian cuisine. Canada's culinary traditions have been influenced by a long history of immigration, together with regional product availability. Chefs have combined cultural traditions and local products, creating new forms and styles of cooking. Efforts from different geographical regions across the country will highlight the rich diversity available in Canadian culinary tourism influenced, not only by global but also by regional forces, which can be branded under the umbrella of cuisine in Canada.
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Food tourism reviewed [J].https://doi.org/10.1108/00070700910951470 URL [本文引用: 4] 摘要
Purpose - The purpose of this paper is to review the contribution of food to tourism with particular reference to the importance of food tourism and the factors which are critical to its success, highlighting topics for future research. Design/methodology/approach - Findings are based on analysis of academic and practitioner materials in the public domain collected from a range of print and electronic sources. Findings - Food is the subject of various types of tourism product and is a common theme in marketing, by businesses and destination authorities. Tourism in which food plays a primary or supporting role is already popular and has good prospects, but there are also challenges for the food and tourism industries to overcome, which vary with location. Practical implications - Opportunities are suggested as well as some of the problems to be resolved by suppliers and marketers if the potential of food tourism is to be fully exploited. Originality/value - The paper is a reassessment of the significance of food tourism as a product and market and a reminder of possible pitfalls regarding its successful and marketing.
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The encounter of agriculture and tourism: A Catalan case [J].https://doi.org/10.1016/0160-7383(81)90009-8 URL 摘要
A village on the Spanish Costa Dorada was the setting of the fieldwork on economic and social impacts of tourism on the local, native population. In contrast to the general belief among Mediterraneanists that the influence of tourist development on agriculture is deleterious, the case of Cambrils shows that this need not be so. Tourism has promoted agriculture directly and indirectly. Also the form and distribution of landed property, the prevailing inheritance practices, the availability of new land further from the coast, the quality of the soil, presence of water, and the crucially important role of the active local agricultural cooperative have contributed to the success of native farmers in Cambrils. The problems they face are general problems of agriculture and cannot be laid at the door of tourism.
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Food for tourists-determinants of an image [J].https://doi.org/10.1002/1522-1970(200007/08)2:43.0.CO;2-Y URL [本文引用: 1] 摘要
Abstract Eating is a physical necessity, but catering services and food image are also very important ingredients of cultural tourism. Food and tourism are increasingly being combined, e.g. in agri-tourism, wine tours and the sale of food products as souvenirs. However, as this paper illustrates, the development and standards of food for tourists are not determined uniformly by tourism policies, but more significantly by national economic, agricultural and food policies. A comparison between Denmark and Italy illustrates core elements in food cultures. Particularly in Denmark, food production is a major economic activity, and the power of the agricultural and food processing industries has in many cases compromised the quality image. In Italy, on the other hand, food policies and traditions, which give a high priority to freshness, intrinsically allow consumers to stay in control of food to a much larger extent than in Denmark. In both countries, a concentration of tourists in space and time tends to result in a decline of food profile. The paper concludes that only residents are in a position to put a more permanent pressure on food suppliers, and only if they are given the appropriate instruments. Further improvement of the food heritage in both countries (but especially in Denmark) will have to include a reconsideration, and probably changes, in food policies in more global terms. Copyright
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Food tourism in protected areas-sustainability for producers, the environment and tourism [J].https://doi.org/10.1080/09669582.2012.708041 URL [本文引用: 1] 摘要
This study investigates the feasibility of combining environmental protection and an agricultural revitalisation strategy which includes food tourism in two Danish national parks, Mols Bjerge and Skjern Aadal. Both the parks include significant agricultural holdings and, to a great extent, a "natural" landscape of farmed grassland and arable land. The international research literature documents...
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Still undigested: Research issues in tourism and gastronomy [M] |
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Tourism and gastronomy [M]. |
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Aspects of the sustainable tourism debate from a natural resources perspective [M] |
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The ecological footprint as a key indicator of sustainable tourism [J].https://doi.org/10.1016/j.tourman.2005.07.016 URL [本文引用: 1] 摘要
ABSTRACT This paper argues for ecological footprint (EF) analysis to become widely adopted as a key environmental indicator of sustainable tourism (ST). It is suggested that EF analysis provides a unique, global perspective on sustainability that is absent with the use of locally derived and contextualised ST indicators. A simple methodology to estimate indicative, minimum EF values for international tourism activities involving air travel is presented. Critically, the methodology accounts for the EF that would have been used by a tourist at home during the tourist trip, providing an estimate of the net, as well as the gross, tourism-related EF. Illustrations of the application of the methodology are provided, including the evaluation and comparison of specific tourism products. It is suggested that some (eco)tourism products may, potentially, make a positive contribution to resource conservation at the global scale. Areas for further research in applying EF analysis to tourism are outlined.
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A lunch with a view: Motor tourists' choices and assessments of eating-places [J].
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Some economic aspects of tourism [R]. |
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Stemming the tide: Coping with traveler's diarrhea, Johns Hopkins Health Information [DB/OL]. |
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'A Taste of Wales-Blas Ar Gymru': Institutional malaise in promoting Welsh food tourism products [M] |
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Exploring the environmental consequences of tourism: A satellite account approach [J]. |
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Wine tourism as an opportunity for tourism development: Examples of good practice in Slovenia [J].https://doi.org/10.1080/08974438.2014.940122 URL 摘要
The authors discuss wine tourism activities in the context of general tourism development in Slovenia. The country's winegrowing areas have developed traditionally important viticulture, a relatively intensive production of typical grape varieties and in some cases also a distinct entrepreneurial spirit, which consequently reflects in tourism and regional development, based on diverse cultural ...
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Construction and validation of a scale to measure tourist motivation to consume local food [J].https://doi.org/10.1016/j.tourman.2012.01.015 URL 摘要
ABSTRACT Although the importance of the role of local food in tourism has begun to form an academic debate in the last decade, little effort has been invested in understanding what tourist motivations influence consumption of local food and beverages in a tourist destination and to develop a measurement scale for those motivations. Thus, this study adopted the comprehensive procedures of measurement scale development recommended by prior studies. The scale development procedure yielded a five factor measurement scale with acceptable levels of reliability and validity. Five underlying motivational dimensions of local food consumption were labelled: cultural experience; interpersonal relation; excitement; sensory appeal; and health concern. The outcomes and applications of the developed scale are discussed both in terms of theoretical and managerial implications.
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Building a model of local food consumption on trips and holidays: A grounded theory approach [J].https://doi.org/10.1016/j.ijhm.2008.11.005 URL [本文引用: 1] 摘要
ABSTRACT This study examines the factors influencing consumption of local food and beverages in destinations. The study used grounded theory to obtain insight into the local food experiences though interviews with 20 individuals and used these data to propose a model of local food consumption. The model constitutes three categories: ‘motivational factors’ (i.e. exciting experience, escape from routine, health concern, learning knowledge, authentic experience, togetherness, prestige, sensory appeal, and physical environment); ‘demographic factors’ (i.e. gender, age, and education); and ‘physiological factors’ (i.e. food neophilia and food neophobia). This study established an in-depth understanding of consumption of local food in destinations.
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Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination [J]. |
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Regional images and the promotion of speciality food and drink in the West Country [J].https://doi.org/10.1089/neu.2009.0968 URL 摘要
There is currently much interest in the potential for small producers in the speciality food and drinks industry to develop niche markets based on the regionally distinctive character of their products. One possible tool for developing such markets lies in the use of marketing and promotional strategies which attempt to create associations between 'regional images' and 'quality'. This article presents some initial findings from research into the use of regional images to promote speciality food and drink products within the English 'West Country'. These findings suggest that, although producers are aware of regional images, their use within marketing strategies is limited. Furthermore, as both 'regional images' and 'quality' are subjective, contested and socially constructed, attempts to use one to promote the other are fraught with complexity.
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Tourism as a mechanism for farm survival [J].https://doi.org/10.1080/09669580608668589 URL [本文引用: 1] 摘要
This case study explores the linkages between tourism, community and development forces in the peri-urban zones of Sydney, Australia. The Hawkesbury Harvest Farm Gate Trail (HHFGT) emerged as a response to market, development, settlement and consumer pressures threatening the survival of farming in the region, together with connections to community health initiatives in food access, safety, sec...
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Food safety and quality: An overview of practical implementation in selected hotels of haryana tourism [J].
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Developing-island economies-tourism v agriculture [J].https://doi.org/10.1016/0261-5177(85)90053-6 URL 摘要
During the peak years of international tourism in developing countries, 1960-74, the anti-tourism literature claimed that tourism was destroying other sectors, particularly agriculture, by competing for labour and land resources, and by increasing their reserve prices. Evidence is derived mainly from islands where movement of food, and labour supplies, were restricted, and many were suffering f...
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Food as a form of destination identity: A tourism destination brand perspective [J].https://doi.org/10.1057/thr.2010.22 URL [本文引用: 1] 摘要
Abstract The study investigated the identity of food in relation to Taiwan as a tourism destination. Tourism brochures and destination websites were assessed. Thereafter, a comparison on the identity of food was drawn between the materials used in destination marketing and the perspectives of destination stakeholders. The findings illustrated that the structure of food identity in relation to a destination includes a core and extended identity. The core and extended identity of food in Taiwan is inconsistent to some extent, in terms of the type of food that best attracts international tourists. It is suggested that seven identified dimensions of food can be used to specify the aspects of food that can adequately reflect the characteristics of a destination; and, therefore, properly convey this to its intended markets. On the whole, food can be used as a form of destination brand identity and become a powerful means in building a destination brand.
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Food, place and identity: Consuming Australia's 'beef capital' [J].https://doi.org/10.1177/144078301128756328 URL [本文引用: 1] 摘要
As social practice the consumption of food demonstrates the fundamentally social nature of the human body and subjectivity. Through eating, individuals are both incorporated into global networks of production and exchange, and incorporate themselves the meanings associated with those foods. Consumption is also, however, a spatially and temporally situated practice. This article argues that space and time must be analysed not only as sites at which food is consumed – with a view to mapping variability – but as social constructions that are themselves consumed and imbued with meaning. They are both signifier and signified. It goes on to explore the ways in which residents of Rockhampton (the 'Beef Capital' of Australia) constructed the 'place' in which they lived and their own food consumption practices. Residents demonstrated a high degree of reflexivity in their awareness of wider networks of social relations and the manner in which the identity of the 'Beef Capital' was itself consumed by 'outsiders' but, according to some, were rather less reflexive in their acceptance of the masculinist symbolism of beef and the experiences of marginalized groups within Rockhampton.
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Food safety in travel and tourism [J].https://doi.org/10.1177/004728750103900316 URL [本文引用: 1] 摘要
Highlights of the first National Sanitation Foundation (an independent, non-profit, standards development and product certification organization specializing in public health safety and environmental quality) international conference on food safety in travel and tourism, in Barcelona, Spain, on 12-14 April 2000 are described. 263 delegates from 32 countries are among the attendees, the majority...
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The importance of food safety in travel planning and destination selection [J]. |
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The impact of food-borne illness on food safety concerns of international air travellers [J].https://doi.org/10.5367/000000000101297569 URL [本文引用: 1] 摘要
This study examines international air travellers' attitudes and perceptions of the importance of food safety, sources of information on food safety, and the value of a global grading system for food service establishments. A survey questionnaire was used to gather data from travellers at Changi International Airport, Singapore. Results indicated an increase in the reported incidence of food-borne illness occurring with increased frequency of travel. Friends who had travelled to the destination were considered the best source of food safety information. Travel plans were altered out of concern about food safety and the food safety reputation of the destination. Eighty per cent of respondents stated that they would benefit from a standardized food safety grading system for the world's eating establishments.
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Globalisation and food consumption in tourism [J].https://doi.org/10.1016/j.annals.2011.05.010 URL [本文引用: 1] 摘要
In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet, as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant perspectives and theories of globalisation are reviewed to provide a theoretical framework for the study. Key dimensions underlying food consumption in tourism are elucidated, and the impacts of globalisation on the culinary supply and tourist food consumption are discussed. A conceptual model is developed in an attempt to illustrate the influence of globalisation on food consumption in tourism. This study concludes that from the world culture theory perspective, globalisation can be an impetus to reconstruct or reinvent local gastronomic traditions and particularities.
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Factors influencing tourist food consumption [J].https://doi.org/10.1016/j.ijhm.2011.10.012 URL 摘要
ABSTRACT This study attempts to identify the salient factors affecting tourist food consumption. By reviewing available studies in the hospitality and tourism literature and synthesising insights from food consumption and sociological research, five socio-cultural and psychological factors influencing tourist food consumption are identified: cultural/religious influences, socio-demographic factors, food-related personality traits, exposure effect/past experience, and motivational factors. The findings further suggest that the motivational factors can be categorised into five main dimensions: symbolic, obligatory, contrast, extension, and pleasure. Given the lack of research in examining tourist food consumption systematically, the multidisciplinary approach adopted in this study allows a comprehensive understanding of the phenomenon which forms the basis for further research and conceptual elaboration.
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An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption [J].https://doi.org/10.1080/23254823.2014.904205 URL 摘要
ABSTRACT Over the past two decades, the notion of 'glocalization' came to stand for more than what the term literally encompasses. Not only does it refer to the mutually constitutive character of the global and the local; rather, it spearheads the challenge to the numerous dichotomies that have dominated previous discussions of globalization, and points to the dualities of similarity and variation as well as universalism and particularism. In this short essay, we make an attempt to specify the dimensions of complexity and multidimensionality inherent in the notion of glocalization of organization and management. We propose three sets of analytic conceptualizations. First, we identify three axes of glocalization: vertical, horizontal, and temporal. Second, we extract three core themes of glocalization: the 'what', 'who', and 'how'. Last, we name several sequenced components of glocalization: abstraction, construction of equivalency, and adoption and adaptation. Laced together, these conceptualizations are the basis for description and analysis of glocalization. We argue that the important principle of such an analytic approach to the multidimensionality of glocalization is the intersection, or conjuncture, among these three sets of conceptualizations. "We don't see ourselves as a Silicon Valley company. We see ourselves as a Japanese company in Japan, a Singaporean company in Singapore " 1 (President of a regional division of a US-based worldwide software company, 2011) "To truly be global, beyond merely opening offices here and there, we recruited foreign managers and board members, which required that we move all our 漏 2014 European Sociological Association
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Scotland's malt whisky trail [DB/OL]. 2007[ |
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Food tourism as a viable market segment: It's all how you cook the numbers [J]. |
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The importance of the role of local food in Georgian tourism [J]. |
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Food marketing in the function of tourist product development [J].https://doi.org/10.1108/00070700310477121 URL 摘要
ABSTRACT A tourist product should be observed as a total, i.e. integral, one, comprising material (goods) and immaterial (services) partial tourist products and partial tourist quasi-products (being the results of a primary tourist offer that is not a result of human labor). The main idea of food marketing in foodstuff production, if observed as partial tourist products, implies that a guest, i.e. a tourist product consumer, is not only offered food and beverage as partial tourist products but that he also gets satisfied quantitatively, qualitatively, esthetically, ethnologically, gastronomically and in any other sense, including the accompanying immaterial partial tourist products, i.e. services, which will be eventually manifested in an increase in the room-and-board and, especially, secondary expenditures. Since the whole problem is analyzed using the example of the Republic of Croatia, simultaneously proposed are corresponding solutions in the field of food marketing that would be in the function of tourist product development.
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Participants' benefits from visiting a food festival: the case of the Stavanger food festival (Gladmatfestivalen) [J].https://doi.org/10.1080/15022250.2015.1108865 URL [本文引用: 1] 摘要
Abstract What are the benefits that visitors gain from participating in a non-profit food festival? Festival benefit is defined here as the ultimate value that people place on what they believe they have gained from observation or participation in activities and interaction with settings provided by festivals. Previous research has mainly focused on motivations for attending events, which are the drive side of the behaviour. The benefits, which represent the outcome from the event consumption, are left in the dark. The perceived benefits from consumption are most likely what the visitors take away, convey into word of mouth, and partly rely on for deciding to revisit the event. Thus, perceived benefits may be a better foundation for event design improvements, marketing, and event policies. The context of this study was the Stavanger Food Festival (Gladmatfestivalen), an annual event in Stavanger, Norway. Data were collected from visitors by questionnaires including 20 “benefit questions”, (5 points Likert-type scales), and 17 questions asking for festival participation habits and demographics. A total number of 350 respondents filled the questionnaires “in situ”. Data from exhibitors and owners were collected by semi-structured interviews. Six “Benefit factors” could be extracted when applying Orthogonal solutions with Varimax rotation, accounting for 50% of the variance. Six factor-based sum-scores were computed, named (1) Meeting the performers, (2) Tradition and celebration; (3) Buying and tasting; (4) Food enjoyment and atmosphere; (5) Networking and socialising; and (6) Personal pride and identity. The most important benefit factors as judged from average mean score values were Food enjoyment and atmosphere, Buying and tasting, and Tradition and celebration. Frequency of attendance predicted factors 2, 4, 5, and 6. Age predicted factor 6, while level of education predicted factors 2 and 5. The event has gained a “folk festival” ambience, overriding the initial intention of the event and contributing to the well-being of the regional residents.
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| [114] |
Wine tourism research: The state of play [J].https://doi.org/10.3727/154427206776330535 URL [本文引用: 1] 摘要
ABSTRACT Research on wine tourism has expanded rapidly since the early 1990s with approximately two thirds of the literature coming from Australia and New Zealand, countries with not only substantial wine tourism but also a long record of wine marketing research. Of the remaining literature the dominant source countries for research are Canada and the US. Seven themes are identified from the literature and are discussed in turn: the wine tourism product and its development; wine tourism and regional development; the size of the winery visitation market; winery visitor segments; the behavior of the winery visitor; the nature of the visitor experience; and emerging area of research on the biosecurity risks posed by visitors. For each of the themes future research challenges and issues are identified. The review concludes by noting that although there is now a significant catalogue of research in the field, methods are still relatively crude and studies still tend to be regionally focused and quite generic in nature. There is therefore a need not only to improve the means by which results from different locations and populations can be compared but also to employ greater sophistication in the employment of qualitative and quantitative techniques in their examination.
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Eating difference: The cosmopolitan mobilities of culinary tourism [J].https://doi.org/10.1177/1206331206296383 URL [本文引用: 1] 摘要
ABSTRACT This article examines the intersecting mobilities that are involved in culinary tourism. The term culinary tourism refers to practices of exploratory eating, especially in which unfamiliar foods are seen as an encounter with Otherness. Through an analysis of the travel narratives recounted by travelers in their Web sites and interviews, the article speculates on the material relations among food, travelers' bodies, and consumption of “the global.” In “eating the Other” while on the move, these travelers are consuming not only the differences between their own White, Western culture and other cultures but also the differences among various Others. Culinary tourism is not necessarily about knowing or experiencing another culture but about performing a sense of adventure, adaptability, and openness to any other culture. Food and eating are mobilized as material symbols of the global in travelers' performances of cosmopolitanism through which travelers simultaneously transgress and reinforce their own culture's norms.
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The role of food service in tourist satisfaction [J].https://doi.org/10.1016/S0278-4319(00)00037-2 URL [本文引用: 1] 摘要
The paper is based on empirical investigation carried out amongst a 341-sample population visiting the Black Sea resorts of Romania in August 1997. The purpose of the study was to investigate the role and importance of food service in tourist satisfaction and to note any differences in satisfaction levels between regional groups. Analysis of the findings revealed that significant differences ex...
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Using local cuisines when promoting small Caribbean island destinations [J].https://doi.org/10.1080/10548408.2013.784161 URL [本文引用: 1] 摘要
ABSTRACT This study compares how four Caribbean small islands—Aruba, the Dominican Republic, Jamaica, and Martinique—use their authentic cuisines to promote their destinations. Brochures, catalogs, websites, and other promotional materials for each destination were content analyzed. Although all four destinations seem to use their authentic cuisines for tourism promotion, key differences exist among these islands in their marketing and promotional strategies. Martinique appears to use its local cuisine most aggressively, using a combination of locally prepared foods, cocktails, rum, fruits, and vegetables to visually portray this aspect of the country's heritage. Jamaica, in contrast, uses mainly fruit and vegetable imagery. The study findings suggest a need for these four Caribbean island destinations to develop expertise in culinary tourism, followed by promotion through brochures, catalogs, websites, and other marketing materials.
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Exploring international tourists' attitudes and perceptions: In characterizing Malaysian Heritage Food (MHF) as a tourism attraction in Malaysia [J].https://doi.org/10.7763/IJSSH.2015.V5.474 URL [本文引用: 1] 摘要
reluctant to gaze for alien food due to some certain degree of risks include the aspects ofingredients, sensory appeals and also the hygienic level of that 1 Psychological 61 Knowledge 61Belief, Culture Value 61 Health and nutrition benefits Tourists68 Attitude on Heritage Food
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Beyond "more is better": Ecological footprint accounting for tourism and consumption in Val di Merse, Italy [J].https://doi.org/10.1016/j.ecolecon.2006.09.016 URL [本文引用: 1] 摘要
Habits of conservation, consumption and recycling are important determinants of economic throughput. Provincial governments interested in tourism's role in a diverse, steady-state economy may wish to orient tourism development around the tourist segments with less intensive consumption habits. We estimate consumption of energy and materials by tourists vacationing in Val di Merse, a rural region of Tuscany, Italy. We compare tourists and their host population by means of a consumption based indicator, the Ecological Footprint. Conclusions for planning and management are explored. While the average tourist is often thought to consume more on vacation than at home, and often more than local residents, our estimate of the tourist footprint as an equivalent resident (5.28gha) is similar to that estimated for residents (5.47gha), excluding arrival transport. In total, the tourist population (685 equivalent residents) in Val di Merse contributes an ecological footprint of 13,500gha annually, compared to 74,500gha due to local residents (pop. 13,624). Both levels are lower than the average 6.74 EF estimated for the tourist countries of origin. Arrival transport contributes an additional 32.8gha per tourist equivalent resident, and accounts for 86% of the total tourism impact. Infrastructure, information provided, and traditional knowledge are discussed as possible ways Provincial governments can maintain or grow tourism flows while maintaining low ecological footprint, and while raising economic turnover relative to material and energy throughput.
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Reducing the ecological footprint of inbound tourism and transport to Amsterdam [J]. |
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Role of traditional food in tourist destination image building: Example of the city of Mostar [J].
The existence of tourist offer varieties does not imply the existence of high-quality approach to and management of a tourist destination, nor a quality development of tourist products, which is the case of the City of Mostar. Despite the existing potential, it is necessary to invest a lot of effort and mobilize several players in order to build a modern and attractive tourist destination, inte...
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Health limits to tourism development [J].https://doi.org/10.1016/0261-5177(89)90074-5 URL [本文引用: 1] 摘要
Increasing disposable income and the development of longhaul traffic have produced a significant increase in the number of tourists visiting developing countries. As a result more tourists are being exposed to bacteria, viruses and parasites which few of them may have considered. This article stresses the importance of proper immunization and behavioural precautions, and suggests that the travel industry has a ‘duty of care’ to its customers and should give full information concerning AIDS, malaria, hepatitis B etc. Otherwise the tourism industry will find that their attractive marketing backfires when tourists begin to succumb to these health hazards in appreciable numbers.
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| [123] |
Towards a structural model of the tourist experience: An illustration from food experiences in tourism [J].https://doi.org/10.1016/S0261-5177(03)00130-4 Magsci [本文引用: 1] 摘要
<h2 class="secHeading" id="section_abstract">Abstract</h2><p id="">The tourist experience has for a long time been one-sidedly understood as either the peak experience, or the consumer experience. For a better understanding of the tourist experience, this paper tries to build a conceptual model, in which both dimension of the tourist experience are integrated as a structured and interrelated whole. The position and role of each experiential component, such as eating, sleeping, transportation and so on in tourism can be more clearly understood in terms of this model. For an illustration of the model, food experience in tourism is examined in detail. It is demonstrated that food consumption in tourism can be either the peak touristic experience or the supporting consumer experience, dependent upon specific circumstances.</p>
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Understanding the role of food in rural tourism development in a recovering economy [J].https://doi.org/10.1080/10454446.2010.485096 URL 摘要
Despite its primary, vital function of satisfying physiological needs, food can be the key factor in the tourist industry by adding value to the image of a destination and by reinforcing the tourists' experience in certain places. Till recently Croatian geographic characteristics presented key elements of market differentiation. However, the importance of food for tourism development has been recognized by Croatian authors. They mostly point out food as the driving force for health tourism and gastronomic offer preconditions for the development of rural tourism. This article addresses two dynamic segments of the economy: agriculture along with food production and tourism. In thisarticle we try to find out whether food presents an effective instrument for enhancing rural tourism development in a country emerging from war and transitioning from central economic planning to a market economy. Using data from a study on the sample of 300 tourists in 12 tourist destinations in Croatia, the authors find that foreign tourists mostly buy food during their holidays in Croatia due to high quality of the Croatian local food. Also, a large number of respondents think that Croatian food is more expensive than the food in their countries and experienced difficulties in obtaining and consuming local food. The main problem is that some Croatian tourists' entities have failed to promote local food and regional cuisine which results in ignorance on the part of tourists, thus also contributing to lower demand and consumption levels.
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| [125] |
Food and tourism: Towards an understanding of sustainable culture [J].https://doi.org/10.1080/09669589309450700 URL [本文引用: 1] 摘要
Abstract Studies of the social significance of food and eating have mostly been left to social anthropologists and social historians. Often it has not appeared as part of the cultural environment that is offered as a tourist package. If a culture is to prove sustainable in the face of tourism, then traditional and ethnic foods must be preserved along with other art forms. This pilot study shows that in a tourist area of Bali (a) visitors are not necessarily being offered what they want, and (b) traditional food is not being preserved.
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Gastronomy: An essential ingredient in tourism production and consumption [M] |
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Problems of food hygiene in a tourist region (Swedish) [J]. |
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Food, place and authenticity: Local food and the sustainable tourism experience [J].https://doi.org/10.1080/09669580802359293 URL [本文引用: 2] 摘要
In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of "alternative" food networks and a renewed enthusiasm for food products that are perceived to be traditional and local. This paper draws on research from two UK regions, the Lake District and Exmoor, to argue that local food can play an importa...
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| [129] |
Influence of terrorism risk on foreign tourism decisions [J].https://doi.org/10.1016/S0160-7383(97)00072-8 URL [本文引用: 1] 摘要
ABSTRACT This study explored relationships between selected factors and several key stages of the international vacation tourism decision-making process. A theoretical framework of vacation decisions involving terrorism risk served as the foundation for the analysis. Eight independent variables were examined, including international travel experience, risk perception level, international travel attitude, age, gender, education, income and presence of children in household. Dependent variables were three key stages of the decision-making process, including the general decision to travel internationally versus domestically, the extent of information search and concern for safety in evaluating destination alternatives. A mail survey of international tourists achieved a 48% response rate. Non-response bias was tested with telephone interviews. Data were analyzed using multiple and simple regression. International attitude, risk perception level and income were found to directly influence international vacation destination choice. Touristic experience and education were indirect influences.
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Restaurants and the tourist market [J]. |
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Tastes of Niagara: Building strategic alliances between tourism and agriculture [J].https://doi.org/10.1300/J149v01n01_05 URL [本文引用: 1] 摘要
The relationship between tourism and agriculture is investigated in the "Tastes of Niagara: A Quality Food Alliance," an evolving strategic alliance among the food producers, processors, distributors, hotels, wineries, restaurants and chefs in this region in Canada. The objective of the alliance is to promote the use of local products in the tourism industry. Key informant interviews were condu...
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Strategic alliances along the Niagara wine route [J].https://doi.org/10.1016/S0261-5177(00)00033-9 URL [本文引用: 1] 摘要
The strategic alliances forming along the Niagara wine route (USA) are investigated. The historical development of the Niagara wine route is explored highlighting important developments leading to the creation of boutique wineries that form the base of the wine route. The results of 25 in-depth interviews conducted at Niagara wineries presented to identify the importance of working collaborativ...
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Food tourism in the Niagara region: The development of a nouvelle cuisine [R]//Hall C M, Sharples L, Mitchell R, et al. |
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Strengthening backward economic linkages: Local food purchasing by three Indonesian hotels [J].https://doi.org/10.1080/146166800750035521 URL 摘要
Abstract Tourism is used to generate income and employment in developing countries but the industry has been criticized for having high external leakages. If destination areas are to maximize benefits from tourism development, ways must be found to increase backward economic linkages, including utilizing local food products in the tourism industry. Large-scale hotels in developing countries are often portrayed as importing a large proportion of their food supply and having minimal contact with local economies. The purpose of this paper is to compare food purchasing practices, policies and behaviours of three different hotels (five star, four star and non-star) in two locations in Indonesia between 1994 and 1995, illustrating the possibility of using local products. Research methods included detailed analysis of purchasing records, observation of operating procedures and interviews with hotel staff and local suppliers. Both star hotels were found to have strong linkages to their respective local food supply networks. The non-star hotel relied almost exclusively on local products. Smaller accommodation estab lishments have largely been ignored in the literature with respect to food purchases. With a high reliance on local food, numerous smaller establishments, on a cumulative basis, are just as important as larger hotels. Regression analyses indicates a positive relationship between occupancy rates and food purchases for star hotels with large restaurants. However, other factors such as special events and loca tion, also need to be considered. Future research questions are also presented.
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| [135] |
Linkages between tourism and agriculture in Mexico [J].https://doi.org/10.1016/S0160-7383(02)00103-2 Magsci 摘要
<h2 class="secHeading" id="section_abstract">Abstract</h2><p id="">Establishing linkages between tourism demand for food and local agricultural production is critical in maximizing host country benefits. Drawing on surveys of Cancun hotels and Yucatan Peninsula tourists, as well as interviews with chefs, food suppliers, farmers, <em>ejido comisariados</em> and urban immigrants, this study takes a holistic approach to analyzing existing linkages between tourism and agriculture in Quintana Roo and understanding factors constraining the development of linkages. The article contends that tourism and agriculture linkages in Quintana Roo are weak due several constraining factors examined in depth. Conclusions suggest areas of potential for fostering linkages.</p><h2 class="secHeading" id="section_abstract">Résumé</h2><p id="">Liens entre le tourisme et l’agriculture au Mexique. Il est indispensable d’établir des liens entre la demande alimentaire du tourisme et la production agricole locale. En se basant sur des enquêtes auprès des touristes à Cancun et dans la péninsule du Yucatán, ainsi que des entretiens avec des chefs de cuisine, des fournisseurs d’alimentation, des exploitants, des commissions de coopératives [comisariados de ejidos] et des immigrants urbains, cette étude aborde de façon holistique l’analyse des liens entre le tourisme et l’agriculture dans l’état de Quintana Roo et la compréhension des contraintes auxquelles est soumis le développement des liens. L’article affirme que la faiblesse des liens entre le tourisme et l’agriculture au Quintana Roo est due à plusieurs facteurs limitants qui sont étudiés en profondeur. Les résultats de l’étude suggèrent des possibilités pour l’établissement et le renforcement de liens.</p>
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| [136] |
Montezuma's revenge how sanitation concerns may injure Mexico's tourist industry [J].https://doi.org/10.1177/0010880404263367 URL 摘要
ABSTRACT Nearly one-third of the 615 travelers responding to a 1997 survey reported being indisposed by gastrointestinal illness during their trips to Cancun. Those reporting illness were disproportionately residents of the United States. One accepted way to avoid traveler’s diarrhea is to eat only cooked food. In addition, many of the sixty hotel chefs surveyed attempted to interdict disease by avoiding local suppliers and instead ordered frozen foods from distant markets. Neither of those strategies will work, however, if kitchen workers themselves cause disease, which appears to occur. Rather than risk being shunned by international travelers, Cancun’s hoteliers would do well to create alliances with local producers to provide appropriately handled foodstuffs and to work together to ensure a sanitary environment for employees. By improving workers’ health, hotel chefs can close another door to disease. Similarly, by partnering with local growers, hotel chefs can ensure a supply of the freshest produce possible.
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| [137] |
Memorable tourist experiences and place attachment when consuming local food [J].https://doi.org/10.1002/jtr.2070 URL [本文引用: 1] 摘要
The purpose of the study was to model the memorable travel experiences, place attachment and behavioral intentions for consuming local food. Data were collected by self‐administered surveys of 378 tourists visiting Tainan, Taiwan. The survey results show that the experiences of consuming local cuisines enable tourists to create positive and unforgettable memories, and such positive memories further enhance their identification with or strong attachment to local attractions and behavioral intention. Place identity under place attachment also revealed mediating effects between memorable travel experiences and behavioral intention. Copyright 08 2016 John Wiley & Sons, Ltd.
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Culinary tourism: A tasty economic proposition [DB/OL]. |
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Holiday footprinting: A practical tool for responsible tourism [DB/OL]. |
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Tourist perception of food safety risk and destination choice [J].
Growing concern about food-borne illness on vacation damages destination image and affects tourist travel decision. This paper draws on a review of research literature to works towards a conceptual framework to explore the potential factors which would influence tourist perception of food safety related risks and the possible impact on destination choice. The relevant strategies adopted by international tourists to reduce risk exposure and the likely influence on selecting travel destination are also reviewed, together with the implication for the tourism industry. The overriding purpose of the study is to identify appropriate risk management strategies for the mutual benefit of both tourism industry and international tourists.
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| [142] |
Measurement of tourist satisfaction with restaurant services: A segment-based approach [J].https://doi.org/10.1177/135676670200900104 URL [本文引用: 1] 摘要
Abstract It is widely recognised that the tourist market is not homogeneous. Yet segment-specific satisfaction analysis has received inadequate attention both from researchers and managers. Focusing on tourists' dining experiences, this study investigated whether tourists could be grouped into distinct segments; whether the composition of variables determining customer satisfaction differed among the identified segments; and whether market segmentation strategy could contribute to more parsimonious satisfaction prediction models. Factor analysis was performed to determine dimensions that are likely to influence tourist restaurant selection and evaluations, whereas cluster analysis was employed to identify homogeneous groups of respondents. Multiple regression analyses were then employed to examine the relative importance of service dimensions in determining satisfaction judgments of each segment. Based on the analyses, five distinct dining segments were identified. Different sets of service dimensions appeared to affect satisfaction judgments. Greater variation in satisfaction was explained when analysis was undertaken at market segment level compared to aggregate market level. Management and marketing implications of the study are discussed.
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