Journal of Gastronomy 2(2) Abstracts

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Journal of Gastronomy and Tourism, Vol. 2, pp. 71-86
2169-2971/16 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X14720551277763
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Food Tourism in New Zealand: Canterbury’s Foodscapes

Francesc Fusté-Forné*† and Tracy Berno†‡

*Universitat de Girona, Girona, Spain
†Lincoln University, Christchurch, New Zealand
‡Auckland University of Technology, Auckland, New Zealand

New Zealand’s “100% Pure” tourism campaign draws heavily on the country’s natural resources. Indeed, it is predominantly images of the landscapes of the country that feature in the popular advertising campaign, including those that suggest a bucolic, rural idyll. Along with tourism, primary food production is a significant part of the New Zealand economy, and a significant part of any rural landscape. This research analyzes how rural landscapes and primary production could provide the foundations from which visitors could experience and “taste” the foodscapes of Canterbury. A content analysis of the foodscapes presented in food tourism marketing collateral of the region revealed a predominantly wine-related foodscape, with a lesser focus on the producers, foods, and cuisine of the rural landscape. This did not accurately or comprehensively reflect primary production in the region, and several significant omissions were noted. The results suggested that further research is required to fully understand the relationship between foodscapes and tourism before opportunities to develop and embed foodscapes as part of both the New Zealand and Canterbury regional tourist experiences can be identified.

Key words: Food produce; Foodscapes; Local food; New Zealand; Rural areas; Sense of place

Address correspondence to Francesc Fusté-FornéFacultat de TurismeUniversitat de Girona, Plaça Josep Ferrater i Móra, 1, 17004, Girona, Spain. E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 87-106
2169-2971/16 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X14720551277808
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Factors Moderating and Mediating Visitors’ Perceptions About Local Foods in Tanzania

John T. Mgonja,* Kenneth F. Backman,† Sheila J. Backman,† Dewayne D. Moore,† and Jeffrey C. Hallo†

*Department of Wildlife Management, Sokoine University of Agriculture, Morogoro, Tanzania
†Department of Parks, Recreation and Tourism Management, Clemson University, Clemson, SC, USA

Although Tanzania is well known for the quality of its natural and cultural resources, its food tourism linkages has largely remained unknown and unexplored. In recent years, the use of local foods in tourism has grown considerably and has become one of the most dynamic and creative segments of the tourism industry in the world. Most studies on food tourism networks have focused on the economic, environmental, and sociocultural impacts, while relatively little research has examined factors moderating and mediating international visitors’ perceptions on local foods in destinations they visit. The study population consisted of international tourists departing from Kilimanjaro International Airport (
n = 520, response rate = 88.8%). Data were analyzed using general linear model (GLM) univariate from SPSS software and confirmatory factor analysis (CFA). The results demonstrated that knowledge on sustainability mediate the relationships between visitors’ education and total perception about local foods in Tanzania. Further results illustrated that gender of the respondents moderate the relationship between individuals’ income and their total perception about local foods in Tanzania. This research not only highlights some key factors regarding perception of local foods but may also help explore how existing policy options should be polished to encourage food tourism linkages.

Key words: Local foods; Moderation; Mediation; Tourism; Tanzania

Address correspondence to John T. Mgonja, Lecturer, Department of Wildlife Management, Sokoine University of Agriculture, P.O. Box 3073, Morogoro, Tanzania. Tel: +255 23 2601376; E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 107-116
2169-2971/16 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X14720551277844
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Food Consumption in All-Inclusive Holidays: Illusion of Control as an Antecedent of Inversionary Consumption

Erdogan Koc

Department of Business Administration, Bandirma Onyedi Eylul University, Bandirma KampusuBandirmaBalikesir, Turkey

This study aims to explore the extent of illusion of control as a form of cognitive bias Turkish tourists may have when making their food consumption decisions on their holidays. Based on a taste and evaluation test of a food item by 213 tourists it is seen that illusion of control is a fairly common phenomenon among tourists. As all-inclusive holidays with free open buffets are chosen by tourists mainly to have more control (cognitive, behavioral, and decisional), these types of holidays may cause tourists to enjoy their food and beverages more, and hence may often cause them to engage in gluttonous behavior.

Key words: Illusion of control; Endowment effect; Compulsive consumption; Gluttony; Obesity; All-inclusive holidays; Food consumption

Address correspondence to Prof. Dr. Erdogan Koc, Department of Business Administration, Bandirma Onyedi Eylul University, Bandirma KampusuBandirmaBalikesir, Turkey. Tel: +90 266 7380945, ext. 422; Fax: +90 266 7380946; E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
or This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 117-134
2169-2971/16 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X14720551277880
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Local Cuisine as a Potential Tourism Attractor and Marker of National Identity in Botswana

Delly Mahachi-Chatibura

Department of Tourism and Hospitality Management, University of Botswana, Gaborone, Botswana Contemporary gastronomic studies acknowledge the importance of local cuisine as a fundamental component of a destination’s attributes, qualifying its status as a tourist attraction. However, this status in Botswana is presently underdeveloped, despite the huge untapped potential presented by the local Setswana cuisine as an option for tourism diversification. Using the cultural capital theory, this study assessed two main symbolisms of food consumption in tourism: the acceptance of local cuisine (hence tourism potential) and its role as a marker of national identity. An expert opinion survey incorporating the views of a typical case purposive sample of 63 food and beverage managers, tourism administrators, and academics in Gaborone was used to assess these two forms of symbolisms. From a list of 28 cuisine types compiled through literature review, experts highly regarded
seswaa (pound boiled beef), both in terms of tourism potential and as a marker of national identity. A fourgrid tourism potential national identity matrix developed from this study also identified 12 cuisine types that could receive high priority in the development of cuisine tourism in Botswana. However, despite this recognition, there is limited culinary infrastructure and cultural capital that could be used to transform or create a culinary staging that could move this potential into touristic value. Therefore, the study recommends increased appreciation of traditional cuisine as tourism resources, through the creation of appropriate touristic add-ons and continued research in identifying the specific attributes of such cuisine that could be used as unique selling points.

Key words: Local cuisine; Tourism attraction; National identity; Botswana; Experts’ opinions

Address correspondence to Dr. Delly Mahachi-Chatibura, Department of Tourism and Hospitality Management, University of Botswana, P. Bag UB00701, Gaborone, Botswana. Tel: +2673554461; E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Journal of Gastronomy and Tourism, Vol. 2, pp. 135-149
2169-2971/16 $60.00 + .00
DOI: http://dx.doi.org/10.3727/216929716X14720551277925
E-ISSN 2169-298X
Copyright © 2016 Cognizant, LLC.
Printed in the USA. All rights reserved.


Between Tradition and Innovation: The Case of El Celler De Can Roca

Sílvia Aulet,* Lluís Mundet,* and Josep Roca†

*Faculty of Tourism, University of Girona, Girona, Catalonia, Spain
†El Celler de Can Roca, Girona, Catalonia, Spain

El Celler de Can Roca restaurant in Girona, which is run by the three Roca brothers and was awarded three Michelin stars in November 2009, was named the best restaurant in the world in 2013 and 2015 by the British publication
The Restaurant Magazine. However, the history of this restaurant dates back much further. Joan, Josep, and Jordi were raised in a family dedicated to the restaurant business. The three brothers grew up in the kitchen of the family-owned restaurant their parents still run today, learning the wide range of traditional Catalan recipes from their mother. This article presents the creative process followed by the three brothers and how this links tradition and innovation on the basis of 13 key elements: academia, memory, tradition, contrast, landscape, wine, chromaticism, product, audacity, magic, transversality, idealism, and sense of humor. The article demonstrates how the brothers articulate the discourse of the Celler de Can Roca menu, a veritable declaration of principles and philosophy rooted in the local region.

Key words: Gastronomy tourism; Tradition; Innovation; Catalan cuisine; Celler de Can Roca

Address correspondence to Lluís Mundet, Faculty of Tourism, University of Girona, Edifici Sant DomènecPlaça Ferrater Mora, 1, 17004 Girona, Catalonia, Spain. Tel: + 34 972 418 200
or + 34 972 419 700; Fax: + 34 972 419 709; E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it