1,202
Views
7
CrossRef citations to date
0
Altmetric
Articles

A pilot study of the co-creation experience in traditional Cantonese teahouses in Hong Kong

ORCID Icon
Pages 506-527 | Received 19 Jun 2017, Accepted 18 Feb 2018, Published online: 01 Mar 2018

References

  • Abbas, A. (1997). Hong Kong: Culture and the politics of disappearance. Minneapolis, MN: University of Minnesota Press.
  • Alonso, A. D. (2013). Tannat: The positioning of a wine grape as symbol and ‘referent’ of a nation’s gastronomic heritage. Journal of Heritage Tourism, 8(2–3), 105–119.
  • Bauer, M. (2000). Classical content analysis: A review. In M. Bauer & G. Gaskell (Eds.), Qualitative researching with text, image and sound: A practical handbook for social research (pp. 131–150). London: Sage.
  • Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21–34.
  • 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.
  • Binkhorst, E., & Den Dekker, T. (2009). Agenda for co-creation tourism experience research. Journal of Hospitality Marketing & Management, 18(2–3), 311–327.
  • Boyd, S. W. (2015). The ‘past’ and ‘present’ of food tourism. In I. Yeoman, U. McMahon-Beattie, K. Fields, J. N. Albrecht, & K. Meethan (Eds.), The future of food tourism: Foodies, experience, exclusivity, visions and political capital (pp. 11–22). Bristol: Channel View.
  • Busby, G., & Rendle, S. (2000). The transition from tourism on farms to farm tourism. Tourism Management, 21(6), 635–642.
  • Carroll, J. M. (2007). A concise history of Hong Kong. Lanham, MD: Rowman & Littlefield.
  • Chaney, S., & Ryan, C. (2012). Analyzing the evolution of Singapore’s World Gourmet Summit: An example of gastronomic tourism. International Journal of Hospitality Management, 31(2), 309–318.
  • Chen, X. (2012). An analysis of Guangdong ‘Tao Taoju’ the rise and fall and protection (unpublished master’s thesis). Guangzhou University, Guangzhou.
  • Chen, Y. H. (2007). Teahouse citizen culture social change: Research on the modern teahouses in Hangzhou (unpublished master’s thesis). Zhejiang University, Hangzhou.
  • Chen, Y. Q. (2008). Study on Hangzhou West Lake District rural teahouse business operation strategies. Consuming Market, 3, 3–7.
  • Chen, Z. (2013). Public private partnership (PPP) in heritage conservation: The case study of Casa de Cha Long Wa, Macao (unpublished master’s thesis). The University of Hong Kong, Hong Kong.
  • Cheng, P. H. (2013). Dining in Hong Kong over a century. Hong Kong: iGlobe.
  • Cheng, S., Hu, J., Fox, D., & Zhang, Y. (2012). Tea tourism development in Xinyang, China: Stakeholders’ view. Tourism Management Perspectives, 2–3, 28–34.
  • Cheung, S. (2013). Two or three things I know about Hong Kong food heritage. Paper presented at the International Conference on Foodways and Heritage: A Perspective of Safeguarding the Intangible Cultural Heritage, Hong Kong.
  • Codeluppi, V. (2007). How value-based brands create valuable experience. In A. Caru & B. Cova (Eds.), Consuming experiences (pp. 154–166). London: Routledge.
  • Cohen, E. (1974). Who is a tourist? A conceptual clarification. The Sociological Review, 22(4), 527–555.
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
  • Di Giovine, M. A., & Brulotte, R. L. (2016). Introduction: Food and foodways as cultural heritage. In R. L. Brulotte & M. A. Di Giovine (Eds.), Edible identities: Food as cultural heritage (pp. 1–27). London: Routledge.
  • Djursaa, M., & Kragh, S. (1998). Central and peripheral consumption contexts: The uneven globalization of consumer behaviour. International Business Review, 7(1), 23–38.
  • Drever, E. (1997). Using semi-structured interviews in small-scale research. Edinburgh: The Scottish Council for Research in Education.
  • Du Rand, G. E., & Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing. Current Issues in Tourism, 9(3), 206–234.
  • Everett, S. (2016). Iconic cuisines, marketing and place promotion. In D. J. Timothy (Ed.), Heritage cuisines: Traditions, identities and tourism (pp. 119–131). London: Routledge.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167.
  • Febriani, I. (2015). Tasting Indonesia: Cosmopolitanism in culinary tourism. International Journal of Tourism Anthropology, 4(2), 111–121.
  • Giddens, A. (1991). Modernity and self-identity: Self and society in the late modern age. Stanford, CA: Stanford University Press.
  • Hall, C. M., & Sharples, E. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. M. Hall, E. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world. Development, management and markets (pp. 1–24). Oxford: Butterworth-Heinemann.
  • Hall, C. M., & Sharples, E. (2008). Food and wine festivals and events around the world: Development, management and markets. Oxford: Butterworth-Heinemann.
  • Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world: Development, management and markets. Oxford: Butterworth-Heinemann.
  • Haven-Tang, C., & Jones, E. (2005). Using local food and drink to differentiate tourism destinations through a sense of place: A story from Wales-dining at Monmouthshire’s great table. Journal of Culinary Science & Technology, 4(4), 69–86.
  • Henderson, J. C. (2014). Food and culture: In search of a Singapore cuisine. British Food Journal, 116(6), 904–917.
  • Hjalager, A. M., & Richards, G. (2002). Tourism and gastronomy. London: Routledge.
  • Hong Kong Government SAR. (2014). The first intangible cultural heritage inventory of Hong Kong. Hong Kong: Hong Kong Government SAR. Retrieved from http://www.lcsd.gov.hk/CE/Museum/ICHO/en_US/web/icho/the_first_intangible_cultural_heritage_inventory_of_hong_kong.html
  • Hong Kong Tourism Board. (2016a). Dim sum. Retrieved from http://www.discoverhongkong.com/eng/dine-drink/what-to-eat/must-eat/dim-sum.jsp
  • Hong Kong Tourism Board. (2016b). Visitor Profile Report-2015, Hong Kong. Retrieved from http://securepartnernet.hktb.com/filemanager/publication/162390/Default.html
  • Huang, R., & Hall, D. (2007). The New Tea appreciation festival: Marketing and socio-economic development in Hunan Province, China. In L. Jolliffe (Ed.), Tea and tourism: Tourists, traditions and transformations (pp. 98–114). Clevedon: Channel View.
  • Hughes, R. (1951). Hong Kong: An urban study. The Geographical Journal, 117(1), 1–23.
  • Jolliffe, L. (2003). The lure of tea: History, traditions and attractions. In M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world: Development, management and markets (pp. 121–136). London: Butterworth-Heinemann.
  • Jolliffe, L. (2007a). Tea and tourism: Tourists, traditions and transformations. Clevedon: Channel View Publications.
  • Jolliffe, L. (2007b). Towards a research agenda for tea tourism. In L. Jolliffe (Ed.), Tea and tourism: Tourists, traditions and transformations (pp. 247–252). Clevedon: Channel View.
  • Jolliffe, L. (2014). Spices and tourism: Destinations, attractions and cuisines (Vol. 38). Bristol: Channel View.
  • Jolliffe, L., & Aslam, M. S. M. (2009). Tea heritage tourism: Evidence from Sri Lanka. Journal of Heritage Tourism, 4(4), 331–344.
  • Leung, K.-F. (2015). Remember the time of teahouse. Hong Kong: Chung Hwa Book.
  • Leung, K. H. (2007a). Tea traditions in Taiwan and Yunnan. In L. Jolliffe (Ed.), Tea and tourism: Tourists, traditions and transformations (pp. 53–68). Clevedon: Channel View.
  • Leung, K. H. (2007b). Tracing the history of tea culture. In L. Jolliffe (Ed.), Tea and tourism: Tourists, traditions and transformations (pp. 23–37). Clevedon: Channel View.
  • Li, X. N. (2004). Discuss on change of teahouse culture from a perspective of public space. Social Science Journal, 1, 35–40.
  • Lin Heung Teahouse. (2017). Lin Heung Teahouse. Retrieved from http://www.linheung.com.hk/
  • Long, L. (2004). Culinary tourism: A folkloristic perspective on eating and otherness. In L. Long (Ed.), Culinary tourism (pp. 181–204). Lexington, KY: The University Press of Kentucky.
  • Luk Yu Tea House. (2010). Luk Yu Tea House since 1933. Hong Kong: Luk Yu Tea House.
  • Luk Yu Teahouse. (2017). Luk Yu Teahouse. Retrieved from http://www.lukyuteahouse.com/
  • Mak, A. H. N., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39(1), 171–196.
  • Morley, D., & Robins, K. (2002). Spaces of identity: Global media, electronic landscapes and cultural boundaries. London: Routledge.
  • Neuhofer, B., Buhalis, D., & Ladkin, A. (2013). Experiences, co-creation and technology: A conceptual approach to enhance tourism experiences. Paper presented at the CAUTHE 2013: Tourism and Global Change: On the Edge of Something Big, Lincoln University, New Zealand.
  • Niu, L. (2002). A tentative analysis of the social functions of China’s teahouse. East Forum, 3, 42–45.
  • Okech, R. N. (2014). Developing culinary tourism: The role of food as a cultural heritage in Kenya. Paper presented at the Second International Conference on Global Business, Economics, Finance and Social Sciences, Chennai, India.
  • Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261.
  • OpenRice. (2017). Open rice. Retrieved from https://www.openrice.com/en/hongkong
  • Pettigrew, S., & Chaters, S. (2006). Consumers’ expectations of food and alcohol pairing. British Food Journal, 108(3), 169–180.
  • Pilcher, J. M. (1996). Tamales or timbales: Cuisine and the formation of Mexican national identity, 1821–1911. The Americas, 53(2), 193–216.
  • Pine, B. J., & Gilmore, J. H. (1999). The experience economy: Work is theatre and every business a stage. Boston, MA: Harvard Business School Press.
  • Prahalad, C. K., & Ramaswamy, V. (2004). Co-creating unique value with customer. Strategy & Leadership, 32(3), 4–9.
  • Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25, 297–305.
  • Ramaswamy, V. (2009). Co-creating value through customers’ experiences: The Nike case. Strategy & Leadership, 36(5), 9–14.
  • Ramshaw, G. (2016). Food, heritage and nationalism. In D. J. Timothy (Ed.), Heritage cuisines: Traditions, identities and tourism (pp. 53–64). London: Routledge.
  • Rapoport, A. (1969). House form and culture. Englewood Cliffs, NJ: Prentice-Hall.
  • Renko, S., Renko, N., & Polonijo, T. (2010). Understanding the role of food in rural tourism development in a recovering economy. Journal of Food Products Marketing, 16(3), 309–324.
  • Richards, G., & Wilson, J. (2006). Developing creativity in tourist experiences: A solution to the serial reproduction of culture? Tourism Management, 27, 1209–1223.
  • Schmitt, B. (2010). Experience marketing: Concepts, frameworks and consumer insights. Foundations and Trends® in Marketing, 5(2), 55–112.
  • Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336.
  • Smith, S., & Xiao, H. (2008). Culinary tourism supply chains: Preliminary examination. Journal of Travel Research, 46(3), 289–299.
  • Song, Y. L. (2009). The cultural marketing strategy research of Chinese tea house industry – Taking a Changchun QLG Tea House as an instance (unpublished master’s thesis). Jilin University, Jilin.
  • Spohrer, J., & Maglio, P. P. (2008). The emergence of service science: Toward systematic service innovations to accelerate co-creation of value. Production and Operations Management, 17(3), 238–246.
  • Tan, H. Y. (2007). Study on teahouse culture and its developmental stratagem (unpublished master’s thesis). Hunan Agricultural University, Hunan.
  • Telfer, D., & Wall, G. (1996). Linkages between tourism and food production. Annals of Tourism Research, 23(3), 635–653.
  • Tellström, R., Gustafsson, I.-B., & Mossberg, L. (2006). Consuming heritage: The use of local food culture in branding. Place Branding, 2(2), 130–143.
  • Tikkanen, I. (2007). Maslow’s hierarchy and food tourism in Finland: Five cases. British Food Journal, 109(9), 721–734.
  • Timothy, D. J. (2016a). Heritage cuisines: Traditions, identities and tourism. London: Routledge.
  • Timothy, D. J. (2016b). Introduction: Heritage cuisines, foodways and culinary traditions. In D. J. Timothy (Ed.), Heritage cuisines: Traditions, identities and tourism (pp. 1–24). London: Routledge.
  • Timothy, D. J., & Ron, A. S. (2013). Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2–3), 99–104.
  • Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies, 4(3), 282–306.
  • Tourism Commission. (2003). Individual visit scheme. Retrieved from http://www.tourism.gov.hk/english/visitors/visitors_ind.html
  • Tresidder, R. (2015). Eating ants: Understanding the terroir restaurant as a form of destination tourism. Journal of Tourism and Cultural Change, 13(4), 344–360.
  • TVBS. (2009). Traditional Hong Kong style yum cha – Long Wa teahouse. Retrieved from https://www.youtube.com/watch?v=bqr4PudpsfY
  • Urry, J. (2002. The tourist gaze: Leisure and travel in contemporary societies (2nd ed.). London: Sage.
  • Veblen, T. (1926). The theory of the leisure class: An economic study of institutions. New York: Vanguard Press.
  • Walle, A. H. (2015). Qualitative research in business: A practical overview. Newcastle upon Tyne: Cambridge Scholars.
  • Wang, N. (1999). Rethinking authenticity in tourism experience. Annals of Tourism Research, 26(2), 349–370.
  • Wijaya, S., King, B., Morrison, A., & Nguyen, T.-H. (2017). Destination encounters with local food: The experience of international visitors in Indonesia. Tourism, Culture & Communication, 17, 79–91.
  • Williams, H. A., Williams, R. L., & Omar, M. (2014). Experiencing the experience: An examination of the significance of impact factors during the three stages of transnational gastronomic tourism. Transnational Marketing Journal, 2(1), 21–37.
  • Wu, Y. H., & Tan, C.-B. (2001). Changing Chinese foodways in Asia. Hong Kong: The Chinese University of Hong Kong.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.