Greetings and sincere
apologies for cross-posting
Dear
Colleagues,
Please submit your research articles for the
special issue of JOURNAL
OF FOODSERVICE BUSINESS RESEARCH on FOOD AND BEVERAGE
TOURISM: MANAGEMENT AND MARKETING PERSPECTIVES
Guest Editors:
Saurabh Kumar Dixit, North - Eastern Hill University, Shillong, India
([log in to unmask])
Roberta Garibaldi, University of Bergamo, Italy
([log in to unmask])
Vikas Gupta, Amity School of Hospitality, Amity University, Noida, India
([log in to unmask])
Overview of the special
issue:
Food and beverage tourism
enables appreciation of the culinary resources of a region offering the
tourists an opportunity to become familiar with new and exciting flavors,
textures, aromas, as well as perceiving the cultural and historical heritage of
a place (Dixit, 2019). Hall and Mitchell (2001) indicate that food tourism can
include visits to food producers, gastronomic festivals, food fairs, and
events, restaurants, farmers’ markets, cooking shows and demonstrations, and
specific food-related places, as well as tasting tours – activities that
specifically offer culinary experiences. Food tourism due to its broad nature
has a very diverse and multidisciplinary orientation in academic resources. The
emergence of a large number of tourism destinations globally, local foods and
beverages remain the key resources to market destinations successfully.
To facilitate an overview
of the food tourism research, it is sensible to divide existing research into a
food tourist, a producer, and a destination development perspective (Dixit,
2019). Food tourists are driven to indulge in food tourism activities because
of their hedonic aspiration towards food consumption as the soul of food tourism
lies in its ability to satisfy the emotional psychological and physical desires
of the tourist. In terms of producers, a large variety of food producers caters
to the experiential needs of food tourists, including hotels, restaurants,
attractions, farmers’ markets, and food festivals. From the destination’s
perspective, it is the tourist’s hedonic desires towards food that makes local
food an important tourist attraction as any other attraction of a destination
(Dixit, 2020). Due to its close connection to the natural and cultural
traditions of a place, local food and meals are frequently used to place
symbols that link up with a sense of authenticity. The local food, therefore,
offers the destinations the branding potential to segregate them from other similar
paces of tourists’ interest (Garibaldi, 2020).
Food tourism
studies have been undertaken from a variety of disciplinary perspectives
including economics, marketing, regional development, nutrition, economics,
tourism, anthropology, psychology, and other social sciences. The existing
literature on Food Tourism includes ‘management and marketing perspectives’
and ‘cultural and sociological perspectives’ (Dixit 2019). Therefore,
the guest editors call for novel theoretical and empirical research that will
enrich the body of knowledge especially in management and marketing paradigms
of food and beverage tourism, by identifying emerging and future trends. The
guest editors encourage the contributors from diverse disciplines to forward
both conceptual, empirical, mix methods and applied research reflecting
innovative and current approaches to the scrutiny of the theme. We encourage
contributions from various disciplines as well as joint research works
undertaken by the collaborative research teams. The submissions should explore
the evolving scopes but not limited to the following topics:
- Food and
beverage tourism at macro-meso-micro levels
- Food
tourism and food specialities (e.g. cheese-makers, olive oil producers,
fisheries, etc.)
- Wine /
Beer / Spirits / Tea / coffee and other stimulating beverage tourism
- Developing
destination thorough food and beverage
- The
impact of food and beverage tourism on development of rural areas
- Community
Development through food tourism
- Culinary mapping and
tourism
- Digital
marketing in the food and beverage tourism
- Local
supply chains in food and beverage tourism
- Foods and wine pairing
- Servicescape and food
tourism
- Food
markets / farmers markets
- Food and
beverage festivals and shows
- Food and
beverage trails and tourism
- Sustainable
approaches in wine and food business
- Sustainable
restaurant system
- Food
tourist behaviour
- Scary foods and consumer’s fears and
phobia
- Special
food consumptions patterns and influence of religion
- Consumer
risks and benefits related to food and wine
- New
technologies for improving customer experience in the post - COVID-19era
(E-food and E-beverage business concepts and the tourism ingredients,
Remote social dining and partying, etc.)
- The
impact of food and beverage tourism on development of rural areas
- Developing
destination thorough food and beverage
- Emerging
best practices of food and beverage tourism
Submission Instructions: The authors willing to contribute may contact
the guest editors regarding topics of interest or any questions/suggestions
regarding the special issue. The abstract up to 550 words should be
e-mailed as MS word attachment file by December 31, 2020, at [log in to unmask], [log in to unmask], and
[log in to unmask]. The guest editors will provide feedback to the
contributor on the submitted abstract by January 15, 2021.
Full instructions for authors of the Journal of Foodservice
Business Research can be found at https://www.tandfonline.com/action/authorSubmission?show=instructions&journalCode=wfbr20
Important Dates:
·
Abstract Submission: December 31, 2020
·
Feedback on the abstract by the editors: January 15, 2021
·
Full Paper Submission: April 15, 2021
·
Initial Review Report: June 30, 2021
·
Revisions: August 14, 2021
·
Final Decision by Special Issue Editors: August 30, 2021
·
Publication Date: October 2021