Extraordinary or ordinary? Food tourism motivations of Japanese domestic noodle tourists

Authors

Sangkyun Kim, Edith Cowan UniversityFollow
Eerang Park, Edith Cowan UniversityFollow
David Lamb, Edith Cowan UniversityFollow

Document Type

Journal Article

Publication Title

Tourism Management Perspectives

ISSN

22119736

Publisher

Elsevier BV

School

School of Business and Law

RAS ID

28206

Comments

Kim, S., Park, E., & Lamb, D. (2019). Extraordinary or ordinary? food tourism motivations of Japanese domestic noodle tourists. Tourism Management Perspectives, 29, 176-186. Available here

Abstract

This study investigated food tourist's motivations, using an inductive phenomenological approach. Participants for the study were selected among food tourists who were at least partially motivated to visit specific locations associated with food tasting and/or experiencing the attributes of specialist food production regions. The paper is informed by 26 interviews which were conducted with respondents from the Mizusawa udon village in Japan. The findings indicate that the key motives of Japanese food tourists travelling to the Mizusawa udon village included: media exposure; enhanced awareness; reminiscence and memories; imagined sensory appeal; textural seduction; heritage; authenticity of cooking methods and foodways; and escapism, prestige and self-enhancement. Based on these findings, a range of recommendations are proposed.

DOI

10.1016/j.tmp.2019.01.001

Access Rights

free_to_read