‘We and our stories’: constructing food experiences in a UNESCO gastronomy city

References

• Ateljevic, I. (2000). Circuits of tourism: Stepping beyond the ‘production/consumption’ dichotomy. Tourism Geographies, 2(4), 369–388. https://doi.org/10.1080/146166800750035495
   Google Scholar
• Ayres, L. (2008). Thematic coding and analysis. In L. M. Given (Ed.), The SAGE encyclopedia of qualitative research methods (pp. 867–868). Sage.
   Google Scholar
• Belasco, W. (1999). Why food matters. Culture & Agriculture, 21(1), 27–34. https://doi.org/10.1525/cag.1999.21.1.27
   Google Scholar
• Bessière, J. (2013). ‘Heritagisation’, a challenge for tourism promotion and regional development: An example of food heritage. Journal of Heritage Tourism, 8(4), 275–291. https://doi.org/10.1080/1743873X.2013.770861
   Google Scholar
• Björk, P., & Kauppinen-Räisänen, H. (2016). Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260–1280. https://doi.org/10.1080/13683500.2013.868412
   Web of Science ®Google Scholar
• Boniface, B., & Cooper, C. (2009). Worldwide destinations: The geography of travel and tourism. Butterworth-Heinemann.
   Google Scholar
• Chang, R. C. Y., & Mak, A., H. N. (2018). Understanding gastronomic image from tourist’s perspective: A repertory grid approach. Tourism Management, 68, 89–100. https://doi.org/10.1016/j.tourman.2018.03.004
   Web of Science ®Google Scholar
• Cheung, S. C. H. (2013). From foodways to intangible heritage: A case study of Chinese culinary resource, retail and recipe in Hong Kong. International Journal of Heritage Studies, 19(4), 353–364. https://doi.org/10.1080/13527258.2011.654237
   Web of Science ®Google Scholar
• Cook, I., & Crang, P. (1996). The world on a plate: Culinary culture, displacement and geographical knowledges. Journal of Material Culture, 1(2), 131–153. https://doi.org/10.1177/135918359600100201
   Web of Science ®Google Scholar
• Denzin, N. K., & Lincoln, Y. S. (Eds.). (2017). The Sage handbook of qualitative research (5th ed.). SAGE.
   Google Scholar
• Di Giovine, M. A. (2014). The everyday as extraordinary: Revitalization, religion, and the elevation of Cucina Casareccia to heritage cuisine in Pietrelcina, Italy. In R. L. Brulotte & M. A. Di Giovine (Eds.), Edible identities: Food as cultural heritage (pp. 77–92). Routledge.
   Google Scholar
• Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025
   Web of Science ®Google Scholar
• Everett, S. (2008). Beyond the visual gaze? The pursuit of an embodied experience through food tourism. Tourist Studies, 8(3), 337–358. https://doi.org/10.1177/1468797608100594
   Google Scholar
• Everett, S. (2012). Production places or consumption spaces? The placemaking agency of food tourism in Ireland and Scotland. Tourism Geographies, 14(4), 535–554. https://doi.org/10.1080/14616688.2012.647321
   Web of Science ®Google Scholar
• Everett, S. (2016). Iconic cuisines, marketing and place promotion. In D. J. Timothy (Ed.), Heritage cuisines: Traditions, identities and tourism. (pp. 119–131). Routledge.
   Google Scholar
• Feagan, R. (2007). The place of food: Mapping out the ‘local’ in local food systems. Progress in Human Geography, 31(1), 23–42. https://doi.org/10.1177/0309132507073527
   Web of Science ®Google Scholar
• Fine, G. A. (1996). Kitchens: The culture of restaurant work. University of California Press.
   Google Scholar
• Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546–559. https://doi.org/10.1016/j.ijhm.2006.03.001
   Google Scholar
• Guba, E. G., & Lincoln, Y. S. (1994). Competing paradigms in qualitative research. In N. K. Denzin & Y. S. Lincoln (Eds.), Handbook of qualitative research (pp. 105–117). Sage.
   Google Scholar
• Gyimóthy, S., & Mykletun, R. J. (2009). Scary food: Commodifying culinary heritage as meal adventures in tourism. Journal of Vacation Marketing, 15(3), 259–273. https://doi.org/10.1177/1356766709104271
   Google Scholar
• Harrington, R. J. (2005). Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food. Journal of Culinary Science & Technology, 4(2-3), 129–152. https://doi.org/10.1300/J385v04n02_10
   Google Scholar
• Harrington, R. J., & Ottenbacher, M. C. (2010). Culinary tourism – A case study of the gastronomic capital. Journal of Culinary Science & Technology, 8(1), 14–32. https://doi.org/10.1080/15428052.2010.490765
   Google Scholar
• Ilbery, B., Kneafsey, M., Bowler, I., & Clark, G. (2003). Quality products and services in the lagging rural regions of the European Union: A producer perspective. In K. Beesley, H. Millward, B. Ilbery & L. Harrington (Eds.), The new countryside: Geographic perspectives on rural change (pp. 126–142). Brandon University.
   Google Scholar
• Kang, B., Park, E., & Kim, S. (2019). Festivalisation of edible [food] heritage and community participation: From a multi-stakeholder perspective. In E. Park, S. Kim & I. Yeoman (Eds.), Food tourism in Asia (pp. 89–102). Springer.
   Google Scholar
• Kim, S., & Ellis, A. (2015). Noodle production and consumption: From agriculture to food tourism in Japan. Tourism Geographies, 17(1), 151–167. https://doi.org/10.1080/14616688.2014.978812
   Web of Science ®Google Scholar
• Kim, S., & Iwashita, C. (2016). Cooking identity and food tourism: The case of Japanese udon noodles. Tourism Recreation Research, 41(1), 89–100. https://doi.org/10.1080/02508281.2016.1111976
   Web of Science ®Google Scholar
• Kim, S., & Park, E. (2021). An integrated model of social impacts and resident’s perceptions: From a film tourism destination. Journal of Hospitality and Tourism Research. https://doi.org/10.1177/10963480211011641.
   Google Scholar
• Kim, S., Park, E., Fu, Y., & Jiang, F. (2021). The cognitive development of food taste perception in a food tourism destination: A gastrophysics approach. Appetite, 165, 105310. https://doi.org/10.1016/j.appet.2021.105310
   PubMed Web of Science ®Google Scholar
• Kim, S., Park, E., & Lamb, D. (2019). Extraordinary or ordinary? Food tourism motivations of Japanese domestic noodle tourists. Tourism Management Perspectives, 29, 176–186. https://doi.org/10.1016/j.tmp.2019.01.001
   Web of Science ®Google Scholar
• Kim, Y. G., Eves, A., & Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at tourist destination. International Journal of Hospitality Management, 33, 484–489. https://doi.org/10.1016/j.ijhm.2012.06.005
   Web of Science ®Google Scholar
• Lean, G. (2012). The lingering moment. In L. Smith, E. Waterton, & S. Watson (Eds.), The cultural moment in tourism (pp. 274–291). Routledge.
   Google Scholar
• Lin, L., & Mao, P. C. (2015). Food for memories and culture – A content analysis study of food specialties and souvenirs. Journal of Hospitality and Tourism Management, 22, 19–29. https://doi.org/10.1016/j.jhtm.2014.12.001
   Web of Science ®Google Scholar
• Maier, A., Chabanet, C., Schaal, B., Leathwood, P., & Issanchou, S. (2007). Food-related sensory experience from birth through weaning: Contrasted patterns in two nearby European regions. Appetite, 49(2), 429–440. https://doi.org/10.1016/j.appet.2007.02.007
   PubMed Web of Science ®Google Scholar
• Mak, A. H. N., Lumbers, M., Eves, A., & Chang, R. C. Y. (2017). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1–20. https://doi.org/10.1080/10941665.2016.1175488
   Web of Science ®Google Scholar
• Norman, R., & Ramirez, R. (1993). From value chain to value constellation: Designing interactive strategy. Harvard Business Review, 71(4), 65–77.
   Google Scholar
• Orbasli, A., & Woodward, S. (2009). Tourism and heritage conservation. In T. Jamal & M. Robinson (Eds.), The SAGE handbook of tourism studies (pp. 314–332). Sage.
   Google Scholar
• Ottenbacher, M. C., & Harrington, R. J. (2013). A case study of a culinary tourism campaign in Germany: Implications for strategy making and successful implementation. Journal of Hospitality & Tourism Research, 37(1), 3–28. https://doi.org/10.1177/1096348011413593
   Web of Science ®Google Scholar
• Perullo, N. (2016). Taste as experience: The philosophy and aesthetics of food. Columbia University Press.
   Google Scholar
• Pfeilstetter, R. (2015). Heritage entrepreneurship. Agency-driven promotion of the Mediterranean diet in Spain. International Journal of Heritage Studies, 21(3), 215–231. https://doi.org/10.1080/13527258.2014.930502
   Web of Science ®Google Scholar
• Phuket City of Gastronomy of UNESCO. (n.d.). http://phuketgastronomy.com/
   Google Scholar
• Pizzichini, L., Temperini, V., & Gregori, G. L. (2020). Place branding and local food souvenirs: The ethical attributes of national park’s brands. Journal of Place Management and Development, 13(2), 163–175. https://doi.org/10.1108/JPMD-06-2019-0043
   Web of Science ®Google Scholar
• Presenza, A., & Del Chiappa, G. (2013). Entrepreneurial strategies in leveraging food as a tourist resource: A cross-regional analysis in Italy. Journal of Heritage Tourism, 8(2-3), 182–192. https://doi.org/10.1080/1743873X.2013.767810
   Google Scholar
• Romagnoli, M. (2019). Gastronomic heritage elements at UNESCO: Problems, reflections on and interpretations of a new heritage category. Journal of Intangible Heritage, 14, 158–171.
   Web of Science ®Google Scholar
• Sammells, C. A. (2014). Haute traditional cuisine: How UNESCO’s list of intangible heritage links the cosmopolitan to the local. In R. L. Brulotte & M. A. Di Giovine (Eds.), Edible identities: Food as cultural heritage (pp. 141–158). Routledge.
   Google Scholar
• Schwandt, I. A. (1994). Constructivist, interpretivist approaches to human inquiry. In N. K. Denzin & Y. S. Lincoln (Eds.), Handbook of qualitative research (pp. 118–137). Sage.
   Google Scholar
• Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
   Web of Science ®Google Scholar
• Soukhathammavong, B., & Park, E. (2019). The authentic souvenir: What does it mean to souvenir suppliers in the heritage destination. Tourism Management, 72(June), 105–116. https://doi.org/10.1016/j.tourman.2018.11.015
   Google Scholar
• Staiff, R. (2014). Re-imagining heritage interpretation: Enchanting the past-future. Ashgate.
   Google Scholar
• Stern, B. B. (1992). Historical and personal nostalgia in advertising text: The fin de siecle effect. Journal of Advertising, 21(4), 11–22. https://doi.org/10.1080/00913367.1992.10673382
   Web of Science ®Google Scholar
• Swarp, W., Leonard, D., Shields, M., & Abrams, L. (2001). Using mentoring and storytelling to transfer knowledge in the workplace. Journal of Management Information Systems, 18(1), 95–114.
   Web of Science ®Google Scholar
• Tourism Authority of Thailand (TAT). (n.d.). https://www.tourismthailand.org/Destinations/Provinces/Phuket/350
   Google Scholar
• Tsai, C.-T. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536–548. https://doi.org/10.1002/jtr.2070
   Web of Science ®Google Scholar
• Tynan, C., & McKechnie, S. (2009). Experience marketing: A review and reassessment. Journal of Marketing Management, 25(5-6), 501–517. https://doi.org/10.1362/026725709X461821
   Google Scholar
• UNESCO Creative Cities Network (UCCN). (n.d.). https://en.unesco.org/creative-cities/
   Google Scholar
• VanBlarcom, B. L., & Kayahan, C. (2011). Assessing the economic impact of a UNESCO World Heritage designation. Journal of Heritage Tourism, 6(2), 143–164. https://doi.org/10.1080/1743873X.2011.561858
   Google Scholar
• Wilk, R. (2008). “Real Belizean food”: Building local identity in the transnational Caribbean. In C. Gounihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 308–380). Routledge.
   Google Scholar
• Williams, H. A., Yuan, J., & Williams, R. L., Jr. (2019). Attributes of memorable gastro-tourists’ experiences. Journal of Hospitality & Tourism Research, 43(3), 327–348. https://doi.org/10.1177/1096348018804621
   Web of Science ®Google Scholar