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7 results on '"authentic food"'

2. The influence of neophobia and enduring food involvement on travelers' perceptions of wellbeing—Evidence from international visitors to Iran.

Author

Pourfakhimi, Shahab, Nadim, Zahra, Prayag, Girish, and Mulcahy, Rory

Subjects
NEOPHOBIA, WELL-being, TOURISTS, TOURISM
Abstract

This study adopts PERMA as the theoretical lens to analyze the influence of neophobia (reluctance to try new food) and enduring involvement on travelers' perceptions of the contribution of authentic food experiences to their well‐being. Based on a survey of international visitors to Iran, the results show that authentic food experiences are strongly associated with positive emotions and meaningfulness of a trip. Higher food involvement and lower neophobia are associated with stronger perceptions that authentic food experiences contribute to well‐being. Furthermore, this study demonstrates the applicability of the PERMA model for understanding multiple dimensions of well‐being emanating from tourism experiences. [ABSTRACT FROM AUTHOR]

Published
2021
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3. Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

Author

Biljana Grubor, Bojana Kalenjuk Pivarski, Bojan Đerčan, Dragan Tešanović, Maja Banjac, Tamara Lukić, Milka Bubalo Živković, Dragana Ilić Udovičić, Stefan Šmugović, Velibor Ivanović, Miloš Ćirić, and Ivana Ćirić

Subjects
traditional food, gastronomic heritage, Environmental effects of industries and plants, Renewable Energy, Sustainability and the Environment, Geography, Planning and Development, gastronomy, TJ807-830, Management, Monitoring, Policy and Law, TD194-195, Renewable energy sources, Environmental sciences, authentic food, tourism, ethnicity, GE1-350, Vojvodina, Serbia
Abstract

The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

Published
2022
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4. Como detectar auténtica carne vacuna

Author

Guidi, Silvina Mabel, Ambrosi, Vanina, Diaz, Gabriela, and Nanni, Mariana

Subjects
Adulteración de Alimentos, Food Handling, Indicador de Calidad, Carne de Res, Fraude Alimentario, Alimento Auténtico, Meat Products, Food Fraud, Productos Cárnicos, Quality Indicator, Beef, Food Adulteration, Manipulación de los Alimentos, Authentic Food
Abstract

En los últimos años, los consumidores han comenzado a tomar conciencia sobre el tipo y calidad de alimentos que consumen, y los productos cárnicos no son la excepción. Valorados tanto en el mercado interno como externo, se hace indispensable contar con herramientas de control para garantizar la ausencia de adulteración. Uno de los aspectos que el consumidor considera como indicador de calidad es la manipulación de los alimentos, por lo que demanda información clara sobre la composición de lo que compra y consume. La globalización, el aumento de las importaciones y exportaciones, y los tratados de libre comercio han propiciado un mayor intercambio y acceso a distintos tipos de alimentos a nivel mundial; junto con ello también surgieron problemas asociados al fraude alimentario, como la adulteración. Hoy en día es importante disponer de una herramienta de control y/o de verificación. Así, por medio de la técnica desarrollada, productores, empresas pymes, exportadores, entes regulatorios, podrán contar con la capacidad de poder certificar sus productos y mejorar aspectos de comercialización tanto a nivel regional como internacional, manteniendo el alto nivel de calidad de las carnes argentinas. Fil: Guidi, Silvina Mabel. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Universidad de Morón (UM). Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina. Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina.Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Universidad de Morón (UM). Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina. Universidad de Buenos Aires (UBA); Argentina. Fil: Diaz, Gabriela. nstituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Fil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). CIA. Instituto de Investigación Tecnología de Alimentos (ITA); Argentina. Instituto de Ciencia y Tecnología de los Sistemas Alimentarios Sustentables (ICyTeSAS) UEDD INTA-CONICET; Argentina. Universidad de Morón (UM). Escuela Superior de Ingeniería, Informática y Ciencias Agroalimentarias; Argentina.

Published
2020

5. Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development.

Author

Grubor, Biljana, Kalenjuk Pivarski, Bojana, Đerčan, Bojan, Tešanović, Dragan, Banjac, Maja, Lukić, Tamara, Živković, Milka Bubalo, Udovičić, Dragana Ilić, Šmugović, Stefan, Ivanović, Velibor, Ćirić, Miloš, and Ćirić, Ivana

Abstract

The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach's alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities. [ABSTRACT FROM AUTHOR]

Published
2022
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6. Eat like a local : a culture cuisine guide for the English-speaking visitor in a non-major city in China : a thesis presented in partial fulfilment of the requirements for a Master in Design at Massey University, Wellington, New Zealand

Author

Lin, Danjing and Lin, Danjing

Abstract

Cuisine and dining traditions are emblematic of local culture (Sutton, 2010), and tourism food consumption is an important way for travellers to experience the local culture (Chang, Kivela, & Mak, 2010; Germann Molz, 2007). As we know, China is not an English-speaking country, which has become a barrier for non-Chinese speaking travellers to travel independently. However, China is gradually perfecting multilingual translations of urban road signs and attractions, but there are still large gaps when it comes to food translations. In China, authentic food is usually hidden in the lives of local people. Due to many of these restaurants are family-owned inheritance of old stores with no commercial propaganda and gimmicks, and all rely on the reputation of customers. This project aims to design interactive media to help the English-speaking traveller to break the language barrier and experience Chinese food like a local. By focusing on authentic Chinese local food located in non-major cities that receive less attention from travellers. Most of the non-major cities are not well-known because there is not much tourist information available. Using the city of Changsha as a model, the function of interactive media will cover the basic functions of existing food apps, such as restaurant introductions, locations, recommendations, and menus and prices. Includes new features that differ from the general food app, such as food stories and dining traditions; food ingredients, with possible allergens; and diet habits. The goal is to design a digital guide for the English-speaking travellers in China.

Published
2019

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