Master's thesis tourism and Local Food and Beverages

Food 
Neophobia 
Variety- 
seeking 
Hedonic 
Consumption 
Attitudes 
Food 
Tourism 
Enduring 
Involvement 
Figure 2.5 proposes conceptual framework for explaining participation in food (Shenoy, S., 2005, P.52). 
8) Kim et al., (2009) in a study entitled: "Building a model of local food consumption on trips 
and holidays" examined the factors influencing consumption of local food and beverages in 
23 

---

Chapter 2. Literature Review 
destinations. Three categories used in this model are motivational factor, demographic factors 
and physiological factors. The result of this research showed that local food & beverages 
consumption offer culture experiences to tourists. 
2.6 The Model of local food consumption at a holiday destination: 
Motivational factors
•
Exciting experience 
•
Escape from routine 
•
Health concern 
•
Learning knowledge 
•
Authentic experience 
•
Togetherness 
•
Prestige 
•
Sensory appeal 
•
Physical 
Consumption of local 
food at a destination 
Demographic factors
•
Gender 
•
Age 
•
Education 
Physiological factors
•
Food neophilia 
•
Food neophobia 
Figure 2.6 The proposed model of local food consumption at a holiday destination, Kim &Scarles (2009), P. 429. 
24 

---

Chapter 2. Literature Review 
9) Bessiere (1998), proposed and used a model related to the interplay between tradition and 
modernity in the construction of heritage was proposed and used to examine the development 
of heritage features of traditional food and cuisine. He hypothesized that "the dynamics of 
building up heritage consist in actualizing, adapting, and re-interpreting elements from the 
past of a given group (its knowledge, skills and values)" (Bessiere, 1998, p. 27). The 
relationship of food, place, and culture provides a powerful vehicle for "conservation and 
innovation, stability and dynamism, reproduction and creation, and consequently giving a 
new social meaning (Bessiere, 1998, p. 27). The result of this study was preserving a regional 
identity as well as developing a new social entity. 
10) Tefler&Wall (1996) investigated the relationship between the local food production and 
tourism industry in developing a country. The case study was the island of Lombok in 
Indonesia. This research showed that tourism industry and local producing sectors were 
developed programs with the aim of training and employ local people. 
11) Okumus & McKercher, (2007) in a study examined the success factors for culinary 
tourism in the marketing of tourism destination of two places, one Hong Kong and the other 
one Turkey. The study centers on how two totally different destinations make use of food in 
their marketing activities, e.g. Hong Kong, makes extensive use of food as a part of its core 
positioning statement while Turkey, despite its rich and unique indigenous cuisine makes 
little reference to it. The data gathered suggests that while using food in destination 
marketing some expertise and knowledge are required for marketing destinations, 
recognizing local and international cuisines and identifying the socio-cultural characteristics 
of potential tourists. The study gathers useful information on how the destination tourist 
centers can differentiate and develop their activities by utilizing their unique cuisines. The 
research data of this study is presented in qualitative (descriptive) form which focuses on 
three key areas. As the purpose of this research was primarily to shed some light on some 
tourism areas about which no adequate research was done, the choice of representing data by 
qualitative form was deemed as suitable. 
13) In a study conducted by Olsen, Warde and Martens (2000) a line is drawn between the 
„ethnic
‟ 
values appealing to certain social groups for particular reasons and the eating 
products favorable to those particular groups. The method used in this paper is that of logistic 
regression which helps distinguish the factors influential in the probability of exposure to 
each possible kind of restaurants. It also points that age, earnings and household income are 
25 

---

Chapter 2. Literature Review 
also effective factors, but that they vary in terms of their influences. In fact in their paper, 
logistic regression serves as 
a suitable analytic technique for explaining the differential 
participation in the selection between different types of places for the purpose of eating out. 
The research also shows that socio-demographic and socioeconomic variables have an effect 
on dining out, frequency of eating out, and money spent on food at home and outside home. 
14) Up to 1934, Iran was known as Persia that is why Iranian cuisine is often referred to as 
“Persian”. According to Hanson, 2002 Persians belong to an ancient civilization, the origin of 
which dates back to 2000 B.C. Iranian foods which are also known as Persian foods are 
regarded as one of the best foods in the region. Notably Persian foods are known for being 
healthy and fresh due to the small amount of meat (usually beef and lamb) and larger quantity 
of grain, fruits and vegetables used in them. One of the special characteristics of Iranian 
cuisine puts it, is its unique capacity to offer us a mixture of different flavors simultaneously, 
such as a combination of sweet and sour or mild and spicy. Although the exact date of the 
first usage of vegetables by our ancient forefathers is not precisely known, the importance of 
vegetables in the ancient world is fully acknowledged. It is now a well know fact that the 
knowledge of utilizing these vegetables and the acquisition of different methods of utilization 
have played a significant role in the development of trade routes through Western and Eastern 
hemispheres, so much so that, Alexander the great brought with himself to Greece, melons 
and other fruits from Persia. According to Chesser (1992), spices and herbs have always 
occupied an important place in the human community and they have been usually regarded as 
valuable. Iranian dishes, however, have changed little over the centuries and have maintained 
their uniqueness as a result of the somewhat sweet and savory ingredients which are cooked 
together. 
Iran
‟
s cuisine is to a great extent based on Berenj (rice), for it is a locally grown product and 
is also inexpensive and readily available to everybody. A typical Iranian meal is often a 
heaping plate of chelo (CHEH-loh; plain cooked rice) topped with vegetables, fish, or meat 
toppings. The two national rice dishes are chelo and polo (POH-loh; as cited in rice cooked