Towards a structural model of the tourist experience: an illustration from food experiences in tourism.

By Shuai Quan, Ning Wang. 2004

1,558 citations recorded by the source corpus.

Subfields: Food Science, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/f4af8b5a47f3fffa7bb6c1afa371acce2d128c05

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Citations in the corpus

Exploring the concept of extraordinary related to food tourists’ nature-based experience (2017, background): “Quan and Wang (2004), for instance, recognized two broad academic perspectives in the studies of tourism experiences: the social science approach that treats the phenomenon as a peak experience and the marketing/management approach, positioning the tourist experience as a supporting experience.”
Co-Creation Experiences: Attention and Memorability (2016, background): “Novelty has been linked to tourists’ motivation for travel (Andersson, 2007; Pearce & Kang, 2009; Quan & Wang, 2004; Thompson, 2008), and in their description of commercial experiences, Poulsson and Kale (2004) considered novelty (and surprise) a necessary ingredient of experiences and an…”
Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences (2016, background): “In sum, past research has reported that on-site local food and habits may have an impact on destination choice, how the overall holiday is perceived and how travellers behave after the trip (Alonso, 2010; Quan & Wang, 2004; Smith & Costello, 2009).”
Food and tourism synergies: perspectives on consumption, production and destination development (2017, background): “Along these lines, it is possible to differentiate between peak and supporting food experiences (Quan & Wang, 2004) – the former being “reasons to go”, the latter being the food experiences that are part of the overall holiday experience but not decisive for the success or failure of the holiday.”
Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans (2010, neutral): “…the restaurant and tourism industries to pay more attention to culinary tourists’ dining expectations (Cohen & Avieli, 2004; Kivela & Crotts, 2006; Nield, Kozak, & LeGrys, 2000; Okumus, Okumus, & McKercher, 2007; Quan & Wang, 2004; Ryu & Jang, 2006; Smith & Costello, 2009; Sparks et al., 2003).”
Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia (2013, background): “…an essential aspect in tourism, but a model to understand how tourists’ perception of a destination’s food image can influence their evaluation of the food experience and their behavioral intentions has not been thoroughly investigated (Hjalager & Corigliano, 2000; Gatley, 2006; Quan & Wang, 2004).”
Building a model of local food consumption on trips and holidays: A grounded theory approach (2009, background): “, 2007); attraction of and impediments to local food experiences (Cohen and Avieli, 2004); conceptualizing the relationship between food consumption and the tourist experience (Quan and Wang, 2004); and effects of gastronomy on the tourist experience at a destination (Kivela and Crotts, 2006).”
Effects of Cuisine Experience, Psychological Well-Being, and Self-Health Perception on the Revisit Intention of Hot Springs Tourists (2014, background): “In addition, Au and Law (2002) and Quan and Wang (2004) proposed that some tourists travel solely in pursuit of cuisine experiences.”
Investigating the effect of country image and subjective knowledge on attitudes and behaviors: U.S. Upper Midwesterners’ intentions to consume Korean Food and visit Korea (2013, background): “Previous research has also found that subjective knowldge can be a predictor of consumer satisfaction with purchases Raju et al., 1995) and a motivator of purchase (Fiske et al., 1994). hus, given the parameters of this study, subjective knowledge is viable construct to measure, because familiarity…”
The Influence of Tourist Experience on Perceived Value and Satisfaction with Temple Stays: The Experience Economy Theory (2015, background): “Many scholars noted that experience is the nature of the tourism business (Cohen, 1979; Quan & Wang, 2004; Sternberg, 1997; Uriely, 2005).”
Dimensions of Cruisers’ Experiences, Satisfaction, and Intention to Recommend (2010, background): “More recently, developments and applications have surfaced in the tourism literature (e.g., Quan and Wang 2004; Oh, Fiore, and Jeoung 2007; Andersson 2007; Yuan and Wu 2008).”
Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy (2015, background): “Several reviews devoted to understanding the tourist experience (Quadri-Felitti & Fiore, 2012; Quan & Wang, 2004; Ritchie & Hudson, 2009) confirm the paramount importance that scholars of both consumer behaviour and tourism literature attribute to this topic.”
Extraordinary Experiences through Storytelling (2008, background): “In tourism research, many researchers describe how tourists leave the ordinary for a temporary escape to the non-ordinary (e.g. Abrahams, 1986; Graburn, 1983; Jafari, 1987; Hanefors, 2001; Quan & Wang, 2004).”