Building a model of local food consumption on trips and holidays: A grounded theory approach

By Y. Kim, A. Eves, Caroline Scarles. 2009

779 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/10c17b909201be97d6f5776eaf7a3441f9f59220

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Citations in the corpus

Factors influencing tourist food consumption. (2012, methodology): “Additionally, this focus also reflects the current state of the field, for existing studies on tourist food consumption largely adopted the preference and choice approach (e.g., Chang et al., 2010; Kim et al., 2009; Torres, 2002).”
Will they tell others to taste? International tourists' experience of Ghanaian cuisines (2015, background): “Its manifestation is an emotional state of being revitalised or liberated (Kim et al., 2009).”
The effects of food-related personality traits on tourist food consumption motivations (2017, background): “Although the potential influence of the food neophobia trait has been recognised in the tourism literature (Chang et al., 2010; Cohen & Avieli, 2004; Kim et al., 2009), empirical evidence is relatively scarce.”
Globalisation and food consumption in tourism (2012, background): “The embodied state is particularly relevant to food consumption in tourism, as empirical evidence suggests that many tourists consider partaking local food as a way to accrue knowledge on local food, as well as on local foodways and culture (Chang, et al., 2010; Kim, et al., 2009).”
Construction and validation of a scale to measure tourist motivation to consume local food. (2012, background): “Despite an awareness of the need for tourist motivation theories regarding local food experiences (Fields, 2002; Kim et al., 2009), they have not been developed to empirically evaluate tourist motivations to taste local food.”
Emotions elicited by local food consumption, memories, place attachment and behavioural intentions (2017, background): “Other studies on tourist food consumption are predominantly concerned with food service (Nield, Kozak, & LeGrys, 2000), determinants of food-related behaviours (Mak, Lumbers, Eves, & Chang, 2012), factors influencing local food consumption (Kim et al., 2009), gastronomic experiences (Chang et al.”
An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption (2013, background): “Physical environment was also identified as Kim et al. (2009) as one of the factors influencing local food consumption in tourist destinations.”