Document Type
Journal Article
Publication Title
Tourism Management Perspectives
Publisher
Elsevier
School
School of Business and Law
RAS ID
32266
Funders
Edith Cowan University - Open Access Support Scheme 2020
Abstract
This study investigates the factors influencing food experiences perceived by food tourists in the context of a food museum and its associated restaurant. A qualitative exploratory approach was employed, using Chinese tourists visiting Hangzhou Cuisine Museum in Zhejiang province. This research finds that food tourists look for knowledge accumulation and gastronomic experiences when visiting a food museum and restaurant complex, and each experience is formed by both tourist and setting factors. The findings highlight the significant and more complex engagement of setting factors in the museum restaurants. The institutionalised characteristics of museums are equally expected within the in-house restaurants, and social trust in the museum along with external factors that verify authentic representation of the museum contributed to the perceived authenticity of the food tourist's dining experience. This paper discusses broad implications for food experience design at food museums and restaurants as emerging tourism attractions.
DOI
10.1016/j.tmp.2020.100749
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Comments
Kim, S., Park, E., & Xu, M. (2020). Beyond the authentic taste: The tourist experience at a food museum restaurant. Tourism Management Perspectives, 36, article 100749. https://doi.org/10.1016/j.tmp.2020.100749