Kokkranikal, Jithendran ORCID: 0000-0003-0103-562X and Carabelli, Elisa (2021) Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism Recreation Research. ISSN 0250-8281 (Print), 2320-0308 (Online) (doi:https://doi.org/10.1080/02508281.2021.1975213)

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Abstract

Gastronomy tourism is a niche area of heritage tourism and attending cooking classes to learn about and engage in food preparation is a popular form of gastronomy tourism; Many cooking schools have come up in tourist destinations all over the world in many forms such as part of homestay accommodation, home-based cooking classes, professional culinary schools, and small restaurants offering cooking lessons along with dining. This study aims to explore tourists’ experiences related to cooking classes in Cinque Terre using the experiential framework proposed by Kim, Ritchie and McCormick (2012). A content analysis of the online reviews of the Cinque Terre Cooking Schools on TripAdvisor was carried out using the aforementioned experiential framework. Findings indicate that four of the dimensions of the tourist experience framework were considered significant by the participants of the cooking classes, namely involvement, hedonism, local culture, and knowledge and that often these dimensions overlap creating inextricable and complex bonds between them. The study contributes to the literature on third-generation gastronomy tourism experiences, focusing on tourists’ participation in interactive foodscapes in cooking classes in Cinque Terre.

Item Type:	Article
Uncontrolled Keywords:	Tourism experience, culinary tourism, Cinque Terre, cookery classes, gastronomy tourism
Subjects:	G Geography. Anthropology. Recreation > GV Recreation Leisure H Social Sciences > HF Commerce
Faculty / School / Research Centre / Research Group:	Faculty of Business Faculty of Business > Department of Marketing, Events & Tourism Faculty of Business > Tourism Research Centre
Last Modified:	09 Dec 2022 11:22
URI:	http://gala.gre.ac.uk/id/eprint/33798

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