International Journal of Contemporary Hospitality Management: Volume 34 Issue 9

Guest editorial: Creating, managing and marketing gastronomy experiences in hospitality and tourism

Marcello M. Mariani, Stefano Bresciani

Life events, philosophy, spirituality and gastronomy experience

Arnold Japutra, Fandy Tjiptono, Andhy Setyawan, Ida Bagus Gede Adi Permana, I Putu Esa Widaharthana

This study aims to examine how life events, philosophy and spirituality contribute to the development of gastronomy experiences for competitive advantage.

Cocreation of gastronomy experience through cooking classes

Joanne Jung-Eun Yoo, Junkyu Park, Meehee Cho

Following previous research highlighting the importance of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy experience…

Gastro-tourism well-being: the interplays of salient and enduring determinants

Muhammet Kesgin, İrfan Önal, İhsan Kazkondu, Muzaffer Uysal

The purpose of this study is to develop and test an integrated structural gastro-tourism wellbeing model consisting of food-related lifestyle and leisure attitude as a precursor…

Affective components of gastronomy tourism: measurement scale development and validation

Fu-Chieh Hsu, Jing Liu, Hua Lin

Our knowledge of what emotions are elicited explicitly from food consumption and gastronomy experiences in the travel destination and how these emotions establish a relationship…

Camera eats first: exploring food aesthetics portrayed on social media using deep learning

Alessandro Gambetti, Qiwei Han

The purpose of this paper is to explore and examine discrepancies of food aesthetics portrayed on social media across different types of restaurants using a large-scale data set…

Effects of history, location and size of ethnic enclaves and ethnic restaurants on authentic cultural gastronomic experiences

Hanqun Song, Jong-Hyeong Kim

The extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are unique…

Exploring consumers’ domestic gastronomy behaviour: a cross-national study of Italy and Fiji

Shavneet Sharma, Gurmeet Singh, Alberto Ferraris, Rashmini Sharma

The purpose of this study is to explore the factors affecting locals’ domestic gastronomic behaviour. A conceptual framework is developed that examines domestic restaurant…

Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

Nathalie Montargot, Andreas Kallmuenzer, Sascha Kraus

This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external…

To stream or not to stream? Exploring factors influencing impulsive consumption through gastronomy livestreaming

Cheng Yu, Jun-Hwa Cheah, Yide Liu

In China, the practice of livestreaming while shopping has evolved from a form of entertainment into a new business strategy. In recent years, the gastronomy industry has also…

Multisensory prosumption: how cooking classes shape perceptions of destinations

Diana Aksenova, Wenjie Cai, Maria Gebbels

This study aims to examine the multisensory experiences of participating in a cooking class and how they shape perceptions of destinations in the pre-trip stage. Performance…

Luxury hotels as orchestrators in gastronomic destination development and management: the case of Borgo Egnazia and the Itria Valley

Stefano Franco, Angelo Presenza, Antonio Messeni Petruzzelli

The aim of this paper is to uncover the main capabilities that a luxury hotel needs to develop when functioning as the orchestrator of a local gastronomic business ecosystem.

Chaordic destination image formulation through gastronomy perspectives: evidence from Greece

Nikolaos Pappas, Eleni Michopoulou, Anna Farmaki, Emmanouela Leivadiotaki

This study aims to evaluate the complex behaviour of tourists in terms of the formulation of destination image related to its gastronomy. Through the examination of gastronomic…

Exploring key factors influencing customer behavioral intention in robot restaurants

Xinhua Guan, Jinhong Gong, Mingjie Li, Tzung-Cheng Huan

The purpose of this study is to explore the impact of the robot restaurant servicescape and robot service competence (RSC) on customers’ behavioral intentions and to analyze the…

The service digitalization in fine-dining restaurants: a cost-benefit perspective

Tan Vo-Thanh, Mustafeed Zaman, Rajibul Hasan, Shahriar Akter, Thac Dang-Van

This study aims to examine the perceived value of service digitalization in fine-dining restaurants in France. No study exists on this topic, and its aim is to address this…

Food vloggers and parasocial interactions: a comparative study of local and foreign food vlogs using the S-O-R paradigm

Salman Yousaf

The purpose of this paper is to use the stimulus-organism-response (S-O-R) paradigm to understand how the source characteristics of the local and foreign food vloggers impact…