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논문 기본 정보

자료유형
학술저널
저자정보
Seo-Yeong Chung (Sookmyung Women"s University) Ji-Young Yoon (Sookmyung Women’s University)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.9(Wn.170)
발행연도
2024.9
수록면
83 - 96 (14page)
DOI
10.20878/cshr.2024.30.9.008

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초록· 키워드

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The purpose of this study is to identify the factors that constitute a memorable experience for travelers in the gastronomy tourism sector using the Strategic Experience Modules (SEMs). For this purpose, we conducted a qualitative research method of literature review, FGI, and Delphi survey to derive 41 items from five components: sensory, affect, intellectual, behavioral, and social dimensions. Sensory experiences have been identified as important in forming memories, not only through the five senses, such as the taste and smell of food, but also through the sensory experience of the physical environment, such as the atmosphere and decor of a place. Affect experience is a psychological response and perception of the external environment. It has been confirmed that emotions and feelings such as happiness, enjoyment, escape from daily life, and curiosity about gastronomy affect memory. The intellectual experience confirms that learning about local history, ingredients, and cooking methods during a gastronomic experience makes it easier to engage with the local food culture, resulting in a memorable experience. Behavioral experiences have been found to influence positive memories through interactions with friends and acquaintances, in addition to visiting food-related places and activities. For social experiences, local hospitality or a friendly environment has been shown to enrich an individual"s experience and enhance their connection to the people they experience it with. The results of this study provide a more specific understanding of the dimensions of the experience that travelers perceive as positive and that influence their memories of the gastronomy tourism experience. These findings can be used to develop unique gastronomy tourism products in the region, enhancing the overall tourism experience and potentially attracting more visitors.
#Gastronomy tourism #Memorable gastronomy tour experience (MGTEs) #Strategic experiential modules (SEMs)

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ABSTRACT
1. INTRODUCTION
2. THEORETICAL BACKGROUND
3. RESEARCH METHODS
4. RESEARCH RESULTS AND DISCUSSION
5. CONCLUSION
REFERENCES

참고문헌 (66)

참고문헌 신청
Adongo, C. A., Anuga, S. W., & Dayour, F. (2015). Will they tell others to taste? International tourists' experience of Ghanaian cuisines. Tourism Management Perspectives, 15, 57-64. google schola Afaq, A., Gaur, L., & Singh, G. (2023). A trip down memory lane to travellers’ food experiences. British Food Journal, 125(4), 1390-1403. google schola Antón, C., Camarero, C., Laguna, M., & Buhalis, D. (2019). Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences. Journal of Hospitality Marketing & Management, 28(7), 743-764. google schola Barnes, S. J., Mattsson, J., & Sørensen, F. (2014). Destination brand experience and visitor behavior: Testing a scale in the tourism context. Annals of Tourism Research, 48, 121-139. google schola Batat, W., Peter, P. C., Moscato, E. M., Castro, I. A., Chan, S., Chugani, S., & Muldrow, A. (2019). The experiential pleasure of food: A savoring journey to food well-being. Journal of Business Research, 100, 392-399. google schola

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