Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

Table 2 
Specific Food and Drink Dimension 
Sub Dimension 
Continuum of Symbolism 
Textual Example 
Natural/Raw Ingredients 
Low 
Gourds, Strawberries 
Pumpkins, Sassafras root 
Processed Food/ Cooked Food 
Low 
Pancakes, Sorghum, Jams, and Jellies 
Cakes, Strawberry pies and tarts 
Processed Food/ Cooked Food with 
Accompaniments 
Low 
Ham and beans with cornbread 
Sausages and sauerkraut 
Processed Food/ Cooked Food with 
Accompaniments and Descriptors 
Medium 
Sorghum molasses, Food usage in tons 
Processed Food/ Cooked Food with 
Accompaniments and Descriptors 
High 
Halupki and Halusky, Schnitzel, Homemade pies 
Symbolic of Culture 
Full Irish breakfast, “Crick” fried taters 
Ancillary Enhancements 
High Cookbooks 
A third dimension discovered in the data, displayed in Table 3, was beer and wine. Similar to the food 
classification, beer and wine presence in the brochures can be further grouped into five sub dimensions. These are 
“Beer and Wine Availability”, “Beer and Wine Venues”, “Beer and Wine Descriptors”, “Sensory Wine 
Interaction”, and “Experiential Wine Interaction”. As the categories moved from mere availability to invitation to 
taste and sample to invitation to visit with wine experts and attending seminars, the level of symbolism and 
interactivity ascended. The marketing materials for wine festivals were highly effective at combining FFRE and 
interaction for tourist participation and experiential interaction. Sensory and experiential interaction also had strong 
representation within the dimension. Pure Maple syrup, Hot apple dumplings 

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