Advertisement

Watching A Bite of China: The Impact of a Food and Culture Documentary on Previsit Perceptions and Expectations

  • Min XuEmail author
  • Sangkyun Kim
Chapter
Part of the Perspectives on Asian Tourism book series (PAT)

Abstract

Based on 15 semi-structured interviews with recent viewers of the successful documentary A Bite of China, this chapter examines the impacts of the food and culture documentary on previsit perceptions and expectations. The results show that the documentary can change viewers’ perceptions of regional cuisine and has a more prominent impact on first-time viewers. Food image is highlighted through representations of unique regional cooking methods, ingredients, customs and everyday life of locals as part of local culture. Those credible food images aid the process of building perceptual images that distinguish a destination from other similar destinations. The documentary, therefore, has the potential to motivate viewers to visit destinations they were initially interested in.

Keywords

Food and culture documentary The role of media Destination image Food tourism destination Chinese culinary culture Perception 

Notes

Acknowledgement

The authors would like to express their gratitude to Professor Stijn Reijnders and the editors for their valuable feedback and suggestions.

Funding

This study was carried out with the financial support of the China Scholarship Council.

References

  1. Ab Karim, S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations’ food image. Journal of Hospitality Marketing & Management, 19(6), 531–555.CrossRefGoogle Scholar
  2. Bolan, P., & Williams, L. (2008). The role of image in service promotion: Focusing on the influence of film on consumer choice within tourism. International Journal of Consumer Studies, 32(4), 382–390.CrossRefGoogle Scholar
  3. Bryman, A. (2012). Social research methods. Oxford: Oxford University Press.Google Scholar
  4. Busby, G., Huang, R., & Jarman, R. (2013). The stein effect: An alternative film-induced tourism perspective. International Journal of Tourism Research, 15(6), 570–582.CrossRefGoogle Scholar
  5. Chen, Q., & Huang, R. (2018). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 5, 1–17. Google Scholar
  6. Cherifi, B., Smith, A., Maitland, R., & Stevenson, N. (2014). Destination images of non-visitors. Annals of Tourism Research, 49, 190–202.CrossRefGoogle Scholar
  7. Croy, W. G. (2004). The lord of the rings, New Zealand, and tourism: Image building with film. Melbourne: Monash University.Google Scholar
  8. Croy, W. G. (2010). Planning for film tourism: Active destination image management. Tourism and Hospitality Planning & Development, 7(1), 21–30.CrossRefGoogle Scholar
  9. Denzin, N. K., & Lincoln, Y. S. (Eds.). (2017). The Sage handbook of qualitative research. California: Sage.Google Scholar
  10. Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263.CrossRefGoogle Scholar
  11. Everett, S. (2016). Food and drink tourism: Principles and practice. London: Sage.Google Scholar
  12. Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167.CrossRefGoogle Scholar
  13. Fakeye, P. C., & Crompton, J. L. (1991). Image differences between prospective, first-time, and repeat visitors to the Lower Rio Grande Valley. Journal of Travel Research, 30(2), 10–16.CrossRefGoogle Scholar
  14. Fields, K. (2003). Demand for the gastronomy tourism product: Motivational factors. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 50–64). London: Routledge.Google Scholar
  15. Frost, W., Laing, J., Best, G., Williams, K., Strickland, P., & Lade, C. (2016). Gastronomy, tourism and the media (Vol. 74). Bristol: Channel View Publications.Google Scholar
  16. Gallarza, M. G., Saura, I. G., & Garcıa, H. C. (2002). Destination image: Towards a conceptual framework. Annals of Tourism Research, 29(1), 56–78.CrossRefGoogle Scholar
  17. Gartner, W. C. (1994). Image formation process. Journal of Travel & Tourism Marketing, 2(2–3), 191–216.CrossRefGoogle Scholar
  18. Hjalager, A. M., & Richards, G. (Eds.). (2003). Tourism and gastronomy. London: Routledge.Google Scholar
  19. Huang, R. (2018). Food tourism. In S. Agarwal, G. Busby, & R. Huang (Eds.), Special interest tourism: Concepts, contexts and cases (pp. 145–155). Oxfordshire: CABI.Google Scholar
  20. Hudson, S., Wang, Y., & Gil, S. M. (2011). The influence of a film on destination image and the desire to travel: A cross-cultural comparison. International Journal of Tourism Research, 13(2), 177–190.Google Scholar
  21. Kim, S., & Ellis, A. (2015). Noodle production and consumption: From agriculture to food tourism in Japan. Tourism Geographies, 17(1), 151–167.CrossRefGoogle Scholar
  22. Kim, S., & Iwashita, C. (2015). Cooking identity and food tourism: The case of Japanese udon noodles. Tourism Recreation Research, 41(1), 89–100.CrossRefGoogle Scholar
  23. Kim, S., & Kim, S. (2017). Segmentation of potential film tourists by film nostalgia and preferred film tourism program. Journal of Travel & Tourism Marketing, 35(3), 285–305.CrossRefGoogle Scholar
  24. Kim, S., & Reijnders, S. (Eds.). (2018). Film tourism in Asia. Singapore: Springer.Google Scholar
  25. Kim, H., & Richardson, S. L. (2003). Motion picture impacts on destination images. Annals of Tourism Research, 30(1), 216–237.CrossRefGoogle Scholar
  26. Lai, K., & Li, X. (2016). Tourism destination image: Conceptual problems and definitional solutions. Journal of Travel Research, 55(8), 1065–1080.CrossRefGoogle Scholar
  27. Mafengwo & China Tourism Academy. (2017). Rediscover the world: Global Independent Travel Report 2017. Retrieved June 12, 2018, from http://www.mafengwo.cn/gonglve/zt-862.html
  28. Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936.CrossRefGoogle Scholar
  29. Meng, G. (2014). Food tourism products after A Bite of China. Eastday. Retrieved February 9, 2018, from http://finance.china.com.cn/consume/xfty/20140604/2446152.shtml
  30. Que, Z. (2016). A bite of intangible heritage. Xinmin Weekly. Retrieved February 9, 2018, from http://www.xinminweekly.com.cn/News/Content/6824
  31. Reijnders, S. (2011). Places of the imagination: Media, tourism, culture. Farnham: Ashgate Publishing.Google Scholar
  32. Reijnders, S. (2016). Stories that move: Fiction, imagination, tourism. European Journal of Cultural Studies, 19(6), 672–689.CrossRefGoogle Scholar
  33. Seo, S., Yun, N., & Kim, O. Y. (2017). Destination food image and intention to eat destination foods: A view from Korea. Current Issues in Tourism, 20(2), 135–156.CrossRefGoogle Scholar
  34. Stringfellow, L., MacLaren, A., Maclean, M., & O’Gorman, K. (2013). Conceptualizing taste: Food, culture and celebrities. Tourism Management, 37, 77–85.CrossRefGoogle Scholar
  35. Tang, S. K. (2014). Food and fashion: How K-drama is influencing Asia. CNBC. Retrieved June 12, 2018, from https://www.cnbc.com/2014/06/18/food-and-fashion-how-k-drama-is-influencing-asia.html
  36. Tasci, A. D., Gartner, W. C., & Tamer Cavusgil, S. (2007). Conceptualization and operationalization of destination image. Journal of Hospitality & Tourism Research, 31(2), 194–223.CrossRefGoogle Scholar
  37. Timothy, D. J. (Ed.). (2015). Heritage cuisines: Traditions, identities and tourism. Abingdon: Routledge.Google Scholar
  38. Timothy, D. J., & Ron, A. S. (2013). Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2–3), 99–104.CrossRefGoogle Scholar
  39. Tussyadiah, I. P. (2006). A gourmet trip: One direction of domestic tourism in Japan. Tourism Review International, 9(3), 281–291.CrossRefGoogle Scholar
  40. Ye, H., & Tussyadiah, I. P. (2011). Destination visual image and expectation of experiences. Journal of Travel & Tourism Marketing, 28(2), 129–144.CrossRefGoogle Scholar

Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Erasmus University RotterdamRotterdamThe Netherlands
  2. 2.Edith Cowan UniversityJoondalupAustralia

Personalised recommendations