Investigating the role of festivalscape in culinary tourism: The case of food and wine events

By M. Mason, Adriano Paggiaro. 2012

380 citations recorded by the source corpus.

Subfields: Marketing, Sociology and Political Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/023a7ac2331ae9f3f62f9454052e208cb9c93fbc

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Citations in the corpus

The impact of customer experience and perceived value on sustainable social relationship in blogs: An empirical study (2015, background): “Some studies have also investigated the application of CE to the service industry (Tsaur et al., 2007; Mason and Paggiaro, 2012).”
Servicescape elements, customer predispositions and service experience: The case of theme park visitors (2013, background): “…with the substantive staging of a servicescape should therefore positively predict their evaluation of the service experience, since servicescape elements have been shown strongly to influence their cognitive and affective responses toward a service encounter (Lin, 2004; Mason & Paggiaro, 2012).”
Tourist loyalty to a local cultural event: The case of Turkmen handicrafts festival (2016, positive): “From an affective perspective, what makes an experience satisfying or dissatisfying depends on the arousal of feelings which is caused by the experience (Chang et al., 2013; Grappi & Montanari, 2011; Lee & Back, 2008; Mason & Paggiaro, 2012).”
The accommodation experiencescape: a comparative assessment of hotels and Airbnb (2017, methodology): “customer reactions (Mason and Paggiaro, 2012), as in the present study, which demonstrated that the various dimensions were extensively used by sharing economy providers to facilitate extraordinary, memorable guest experiences.”
Festival attributes and perceptions: a meta-analysis of relationships with satisfaction and loyalty. (2017, background): “Models of festival loyalty investigate the process whereby festival attributes influence loyalty intentions through the festival experience (Grappi & Montanari, 2011; Mason & Paggiaro, 2012).”
Make It Memorable: Tourism Experience, Fun, Recommendation and Revisit Intentions of Chinese Outbound Tourists (2020, background): “Tourists obtain positive emotions from hedonic tourism experiences [77],”
Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, background): “satisfaction are a major concern for all companies [73].”
Festivals as agents for behaviour change: A study of food festival engagement and subsequent food choices (2015, background): “…by providing opportunities to engage in holistic, hedonistic experiences with food via sensory, affective, cognitive, behavioural and social stimuli, and allowing attendees to experiment with new flavours or tastes in a pleasant environment (Mason & Paggiaro, 2012; Wakefield & Blodgett, 1994).”
Influence of festival attribute qualities on Slow Food tourists’ experience, satisfaction level and revisit intention (2015, background): “More recently, Mason and Paggiaro (2012) demonstrated positive direct effects of (i) festivalscape (food, comfort and fun) on emotional experience (product and event) and overall (evaluative and behavioural) satisfaction and (ii) emotional experience on satisfaction; and in turn, satisfaction on…”
The dimensions of rural tourism experience: impacts on arousal, memory, and satisfaction (2018, positive): “In the tourism field, both positive (see for example Bigné et al., 2005; Faullant, Matzler, & Mooradian, 2011; Loureiro & Kastenholz, 2011; Mason & Paggiaro, 2012; Prayag, Hosany, & Odeh, 2013) and negative emotions (Faullant et al., 2011; Grappi & Montanari, 2011; Prayag et al., 2013) have been…”
Relationship between Perceived Risk, Evaluation, Satisfaction, and Behavioral Intention: A Case of Local-Festival Visitors (2016, background): “If tourist behavioral patterns can be formularized at least to some extent, strategies to attract tourists to particular tourist destinations can be enhanced (Felsenstein & Fleischer, 2003; Mason & Paggiaro, 2012).”
Experiential value in branding food tourism (2017, background): “As described in the work of Mason and Paggiaro (2012), tourists attended the food event called ʻFriuli Docʼ in northeast Italy to discover the foods, handicrafts, wines, and folk traditions of the region.”