The consumption of experiences or the experience of consumption? An introduction to the tourism of taste

By C. Michael Hall, L. Sharples. 2004

550 citations recorded by the source corpus.

Subfields: Food Science, Sociology and Political Science, Transportation

View Paper: https://www.semanticscholar.org/paper/a52ba1990e8a4e2588f5b9ec3f10280994e5fea9

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Citations in the corpus

Experiential value in branding food tourism (2017, methodology): “According to the definition of food tourism by Hall and Sharples (2003), to categorize a tourist as traveling for food tourism, he or she must at least pass the ʻlow interestʼ level described in Fig.”
Food and tourism synergies: perspectives on consumption, production and destination development (2017, background): “In terms of production, a large variety of producers cater for the experiential needs of food tourists, including food producers, retailers, hotels, restaurants, attractions, farmers’ markets and gastronomic festivals (Hall & Sharples, 2003).”
Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, background): “However, most studies adopt Hall and Sharples’ definition, which defined food tourism as the “visitation to primary and secondary food producers, food festivals, restaurants, and specific locations for which food tasting and/or experiencing the attributes of specialist food production region are the”
Experience economy constructs as a framework for understanding wine tourism (2012, background): “More recently, however, tourism and hospitality researchers have employed emergent customer experience or hedonic consumption theories (e.g. Hall and Sharples, 2008; Knutson et al., 2006; McIntosh and Siggs, 2005; Williams, 2006).”
Effects of Cuisine Experience, Psychological Well-Being, and Self-Health Perception on the Revisit Intention of Hot Springs Tourists (2014, background): “Hall and Sharples (2003) proposed that cuisine is an essential element of tourists’ experiences.”
Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience (2017, background): “Destination’s food may trigger travel motivation (Boniface, 2003; Hall & Sharples, 2003; Kivela & Crotts, 2005) and function as a determinant of destination choice (Hsu, Tsai, & Wu, 2009; Kozak & Rimmington, 2000).”
The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England (2008, background): “Although it is accepted that food is an inextricable element of the touristic experience (Hall & Sharples, 2003) and can act as a primary trip motivator (Quan & Wang, 2004), it remains on the fringes of tourism research.”
Using Local Cuisines when Promoting Small Caribbean Island Destinations (2013, background): “…of local cuisines has assumed a greater importance in destination 410 marketing (Boniface, 2003; Bessiere, 1998; du Rand & Heath, 2006; Fox, 2007; Hall & Sharples, 2003; Henderson, 2009; Horng & Tsai, 2010; Ignatov & Smith, 2006; McKercher, Okumus, & Okumus, 2008; Kivela & Crotts, 2006; Smith &…”
Towards a Framework for Food Tourism as an Element of Destination Marketing (2006, background): “…promotion (Boniface, 2003; Rusher, 2003); culinary heritage identification (Long, 2003; Ohlsson, 2000); and the development a variety of food related activities such as gourmet cooking holidays, food and wine tours and dedicated food routes (Hall et al, 2003b; Meyer-Czech, 2003; Sharpies, 2003).”
Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences (2016, background): “First, experiences are subjective, which means that they are related to the individual herself (Helkkula, 2011; Schembri, 2006; Sfandla & Björk, 2013), such as experiences related to food taste (Hall & Sharples, 2003).”
Food and tourism: an effective partnership? A UK-based review (2013, background): “Food tourism is defined as “the desire to experience a particular type of food or the produce of a specific region” (Hall & Sharples, 2003, p. 10) and covers a vast number of gastronomic opportunities for tourists (Okumus, Okumus, & McKercher, 2007) as well as involving numerous economic…”
The effects of food-related personality traits on tourist food consumption motivations (2017, background): “Evidence from a number of studies suggests that tourists’ interests in and preferences for food in a destination can play a pivotal role in affecting destination choice (Bessiere, 1998; Cohen & Avieli, 2004; Hall & Mitchell, 2001; Hall & Sharples, 2003; Long, 2004).”