Abstract In recent years, consumers’ interest in local food has
significantly increased. Several studies in the agricultural economics
and marketing literature have analyzed mainly consumers’
preferences for local food products. In this study, we perform a
consumer segmentation with regard to consumer behavior toward
local food. We collected data from a survey conducted during
summer 2010 in Naples, South Italy. Consumer segments were
identified taking account of five aspects: (1) food consumption
styles; (2) perception of local food; (3) purchasing motives; (4)
perceived quality of local food; and (5) sociodemographic
characteristics. They could be profiled as ethnocentric consumers,
environmentalists, strict localists, and quality labeling oriented.
Aprile, M., Caputo, V., & Nayga, R. (2016). Consumers’ Preferences
and Attitudes Toward Local Food Products. Journal of Food Products
Marketing, 22, 19 - 42.
[Link]
This paper aimed to determine and analyze the experiences on food
in conversations specifically on food that they associate with family
bonding (get-together) and festivities (town fiesta), and categorize
the themes of associations on food choices. Ferdinand de Saussure’s
(Dewanti, 2023) signifier and signified concepts were used in
analyzing the association on food while the experiences of food
during family bonding and festivities were categorized by theme
using the thematic analysis template of Brooks, McCluskey, Turley &
King (2015). This study used the descriptive research method in
analyzing food experiences in conversations through one-on-one
interviews and group interviews. Conversation analysis was used as
the approach in gathering the data. Results of this study revealed
the predominance of meat (chicken and pork especially lechon)
pancit, and staple food represented by puto and bibingka. In
addition, the food choices are signifiers of the following signified:
namely, strengthening the family ties, longevity, prosperity, love,
joy/happiness, and simplicity and adaptability. Finally, the family
tradition is manifested in passing the recipe from the older
generation to the younger generation, offering food for the dead,
expressing gratitude before eating around the table, looking beyond
the taste of food during family bonding. The Filipino food culture has
been preserved through passing the kind of food prepared during
family bonding as food symbolizes longevity, love, togetherness,
strengthening family ties, and simplicity. The choice of food could
be attributed to religious beliefs, financial status, and nostalgia.
Mangompit, Rowanne Marie. (2024). Semiotics and Experiences on
Food in the Philippines. Randwick International of Social Science
Journal. 5. 374-387. 10.47175/rissj.v5i3.1022.
Abstract
Purpose
The primary objective of this research is to draw a comparative
analysis between Turkey and Italy in terms of how festival events
function as catalysts for the endorsement of regional culinary
delicacies. The study endeavours to elucidate the role of these
festivals in fortifying the regional gastronomic landscape of both
nations.
Design/methodology/approach
Adopting a comprehensive comparative methodology, this study
meticulously scrutinises the gastronomy festivals spanning diverse
geographical locales in both Turkey and Italy. Consideration is given
to the standout food and beverage items spotlighted at these
events and the venues where they are hosted. The research design
takes into account the extensive cultural and geographical spectrum
that characterises Turkey and Italy. The primary research method
comprises web content analysis techniques. This method involves
analysing textual data from online sources pertaining to gastronomy
festival events in both countries. Web content analysis is
instrumental in evaluating how such festivals are deployed in
promoting indigenous gastronomic products and exploring the
intricate dynamics between brand identity and brand image.
Findings
The research outcomes underscore the pivotal role that festival
events play in elevating regional gastronomic products' profile in
Turkey and Italy. It highlights the top 10 festivals and the most
popular local culinary items on digital platforms. Additionally, the
study offers a side-by-side comparison of the most celebrated
gastronomic products in Turkey versus those that receive
prominence in Italy.
Originality/value
This study enriches academic understanding by dissecting the
nuances of how festivals contribute to the promotion of local
gastronomic treasures. By juxtaposing Turkey and Italy, this
research provides valuable insights into the influence of festivals on
regional culinary promotion across diverse cultural milieus. This
study makes substantial contributions to the fields of gastronomy,
tourism, and brand promotion. Gündüz, C., Rezaei, M., Quaglia,
R. and Pironti, M. (2024), "Culinary tourism: exploring cultural
diplomacy through gastronomy festivals in Turkey and Italy", British
Food Journal, Vol. 126 No. 7, pp. 2621-
2645. [Link]
Culinary experiences have long been an important aspect of
tourism. For many destinations, culinary offerings have become
ubiquitous with the place – pasta in Italy, wine in the Loire- or Napa
Valley, or curry in India. As tourists increasingly seek out authentic
touristic experiences, including culinary experiences, the question
arises regarding what constitutes an authentic culinary experience
in a place. While authentic and authenticity are terms widely used in
the tourism literature, a precise definition of what those terms mean
and a method for identifying that which is authentic remains
elusive. Research regarding authenticity in tourism suggests that
locals occupy a ‘place of privilege’ with respect to determining the
authenticity of a touristic experience because of their connection to
and context in relation to the place. This paper examines the
perspectives of Prince Edward Island (PEI) residents with respect to
what constitutes an authentic culinary touristic experience in which
visitors to Canada’s smallest province can partake and that provide
those visitors with a glimpse of what life in PEI is or was really like,
and provides a voice for an underrepresented group in the
authenticity discourse. Results show that authentic culinary
experiences transcend food, and encompass people, places, and
experiences in ways that enrich touristic endeavours, and that locals
understand and interpret authenticity in ways that both conform to
and differ from existing scholarly work related to tourism
authenticity, and span objective, existential, and constructive
authenticity. Graham, Susan. (2020). Authentic Culinary Tourism
Experiences: The Perspectives of Locals. Journal of Gastronomy and
Tourism. 5. 10.3727/216929720X15968961037926.
ABSTRACT
This study investigates an underexplored area of research: the
motivations of food tourists to visit a food museum and its
respective restaurants as an emerging food tourism attraction.
Using qualitative in-depth interviews with domestic Chinese food
tourists at the Hangzhou Cuisine Museum and its restaurants, the
findings suggest that their motivations are revealed at the
individual, social, and institutional level resulting from behaviour
displayed during the actual visit. At the individual level, the most
dominant motivation derives from seeking education and knowledge
alongside sensorial and embodied experience and transformative
escapism. The motivation at the social level highlights the
significance of social togetherness and kinship, whereas motivations
at the institutional level constitute food authenticity and media
exposure. This study contributes to a more complete understanding
of the dynamics and diversities of the food tourism and food tourist
motivation literature. Park, E., Kim, S., & Xu, M. (2020). Hunger for
learning or tasting? An exploratory study of food tourist motivations
visiting food museum restaurants. Tourism Recreation
Research, 47(2), 130–144.
[Link]