1,885 research outputs found
Staley, Roberta
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BA (University of Calgary)
Diploma Journalism (Grant MacEwan)
MA Liberal Studies (Simon Fraser University)
Roberta Staley is an author, a magazine editor and writer, and a documentary filmmaker who has reported from such places as Afghanistan, Papua New Guinea, Kenya, El Salvador, Haiti, Colombia, Cambodia, South Africa, Israel, and New Zealand. She currently edits Enterprise magazine, and is a contributor to BC Business, the South China Morning Post Magazine, Ms. Magazine, Trek, the Canadian Chemical News, Corporate Knights, and Sculpture, among others. She is also a columnist for Just for Canadian Doctors/Dentists magazines. Roberta has published her first book, titled Voice of rebellion : how Mozhdah Jamalzadah brought hope to Afghanistan. It is a biography of Afghan-Canadian human rights activist Mozhdah Jamalzadah
Creating tourism experiences combining food and culture: an analysis among Italian producers
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Purpose
This paper aims to understand how food and drink producers have combined food and culture into the tourism experience through an explorative analysis on a sample of Italian enterprises.
Design/methodology/approach
The paper opted for a two-stage analysis. An explorative study has been carried out to identify producers with this offering and assess their main characteristics. A direct survey has been carried out to acquire detailed information about the profile of the enterprises as well as to assess motivations, results achieved and satisfaction concerning the experience offered.
Findings
Food can be alternatively the main subject (e.g. food museums) or be combined with other cultural expression (e.g. music festivals inside wineries), and the choice appears to mainly depend on personal interest of entrepreneurs. The production of the food tourism experience not only increases the tourist attractiveness but also generates other benefits, such as improving brand visibility and relationship with local stakeholders.
Research limitations/implications
Because of the sample chosen, the research results may lack generalizability. Furthermore, it may be important to deeply investigate some issues that remain partly unanswered.
Practical implications
The paper sheds lights on characteristics of tourism experiences combining food and culture and hopefully aims at increasing awareness among producers about their current attractiveness.
Originality/value
This paper tries to contribute to improve the knowledge on a topic of current interest such as tourism experiences combining food and culture.
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Innovating wine tourism after the pandemic: new needs and expectations of travellers
No full textIn recent years, wine tourism traditional offering has shown its limit. Guided visits as well as tasting seem no longer fully satisfy travelers who are experiencing wine attributes of a destination. This has reinforced the need for creativity to create new experiences, establish new collaborations and reach new targets. In such context, the COVID-19 crisis has further affected wine tourism, also stimulating a wider reflection among the industry and the academics about future development trajectories. Studies have highlighted a drastic drop in wine and tourism sales in 2020; on the other hand, they all emphasized the prompt reaction of this sector, with producers that have resorted to innovative tools, starting with digitalization, accelerating the adoption of e-commerce, and activating online initiatives. The present paper provides empirical evidence of new needs and expectations of travellers in wine tourism, while suggesting possible development of the related offering. It therefore contributes to advance knowledge on wine tourism, also in terms future development trajectories of this practice helping the industry to face the new challenges posed by COVID-19 crisis
Food museums as cultural institutions and tourist attractions: evidence from italy
No full textIn recent years, food museums have turned into popular attractions for tourists. Scholars and practitioners have emphasized their role as agents of preservation, education, and cultural heritage inter-
pretation, but devoted little attention to tourism-related issues. To fill the gap, this article investigates Italian food museums in order to assess their characteristics, tasks, audience, and modes of engagement. Findings suggest that community engagement is an important task along with safeguarding and promoting food heritage. Creating or improving external relationships is crucial for public museums to get recognized for their role and value. For museums operated by private companies, engaging with local stakeholders and residents serves not just a branding purpose, but also in awakening their interest in past and present issues concerning the product (nutrition, safety, taste, cultural, and social values). The majority of Italian food museums mainly appeal to domestic travelers, which indicates the potential to reach a larger, international audience. Visibility and language issues remain crucial to reach international tourists but reframing the museum experience is also essential to meet new visitors’ needs. Exploiting traditional exhibitions of food-related objects with multimedia technology and practical activities such as classes, workshops, and cooking shows can help in engaging the audiences
Vino e cibo: da elementi accessori a fattori determinanti nelle scelte di viaggio degli italiani
No full textWine in tourism has gained importance in recent years. From being just an inconsequential holiday necessity, it has become a distinct sector in tourism as well as a motivator to travel. Thus, studying travellers’ attitudes towards wine experiences has a practical importance to the tourism industry, especially in Italy, where wine production has always represented an attraction itself. This paper aims at gaining a deeper understanding of the role of wine and wine experiences in Italian travellers’ decisions by extending culinary theory. For the purpose of the paper, a Computer-Assisted Web Interview survey on a representative sample of 1,001 Italian travellers was carried out. Findings shows that wine experiences such as wine events and visits to wineries appeal to all tourists, but often in combination with other food activities. This means that Italian travellers seek not only one type of experiences, but a wide variety of. Additionally, wine and food offering tend to influence also travellers’ decision before the departure, not just in site. When choosing the destination, they are concerned with the quality of local wine and food products and sustainability of the offerings
Motivation, Behaviors, and Travel Activities of Beer Tourists
No full textThis paper explores the demand side of beer tourism, in particular the characteristics of travelers motivated by beer experiences using a survey of American leisure travelers (N=562). Travelers motivated by beer (called “beer tourists” or “beer travelers”) can be considered a distinct market segment. They take part in both food tourism (e.g. taking a food or beverage tour) and many general tourism activities (e.g. attending major events, attending performing arts events) at a higher rate than other leisure travelers. This fits within cultural omnivore theory, and beer tourists can be considered ‘cultural omnivores’ participating in activities not solely related with their primary travel motivation. While traveling, beer tourists also reported spending 42% more per day on food and beverage than other leisure travelers, indicating their value to destinations. Practical implications for destinations include cross-marketing and promotion, as beer-motivated tourists spend money across a wide variety of experiences. Theoretical implications are also discussed
The Niche Food Tourist
No full textThis chapter explores the emergence of niche food tourists, who prioritise ‘passion products’ like, for example wine, beer, olive oil, and cheese, and choose destinations and experiences accordingly. Academic and market
studies reveal that niche food tourists constitute a growing segment, embracing an ‘omnivore’ approach to food and beverage products and experiences. Destinations and stakeholders must prioritise tourism strategies focused on ‘passionate products’, innovate and diversify offerings, and foster public–private collaborations to attract these discerning travellers. Addressing digitalisation gaps and increasing the visibility of related tourism experiences can enhance accessibility. By effectively managing these strategies, destinations can benefit economically and culturally, stimulating food heritage preservation and increasing overall income
Wine travel in the United States: a profile of wine travellers and wine tours
No full textGastronomy has always been a central part of the tourism experience but in recent years has become one the main motivations to travel for visitors to a particular destination. Wine tourism represents today a key component of this segment. This paper examines the profile of U.S. wine tourists interested in wine-related activities as well as U.S.-based tour operators offering wine holidays in order to gain a better understating of both wine tourism demand and offerings in the U.S. market. The comparison tries to highlight critical issues that may allow tour operators to enter successfully a market where consumers may tend to shy away from organized travels
Il turismo enogastronomico e le dinamiche della domanda: un’analisi del comportamento degli italiani
No full textChe il turismo enogastronomico sia un segmento turistico in forte ascesa e tra i più dinamici è oggi un’evidenza condivisa. La fruizione di esperienze a tema è un comportamento diffuso tra i turisti, e sempre più spesso diviene il driver del viaggio. Nonostante il forte interesse del mondo accademico, sono ancora in numero limitato gli studi empirici sul comportamento della domanda; e spesso hanno riguardato solo alcuni aspetti, come il livello di partecipazione o i fattori che hanno influenzato la scelta. Ciò vale anche per l’Italia.
Il presente contributo va ad individuare i pattern di comportamento del turista in relazione alle esperienze a tema enogastronomico, focalizzando l’attenzione su alcuni elementi specifici: il livello di fruizione effettivo e potenziale, i limiti legati alla partecipazione, gli elementi determinanti nella scelta del viaggio legati all’enogastronomia. Così facendo, restituisce una descrizione del fenomeno nei suoi tratti essenziali
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