Co-Creation in Gastronomic Tourism: Exploring Culinary Experiences in Bangka Belitung, Indonesia

Echo Perdana Kusumah

Abstract


Gastronomic tourism has gained prominence as an integral aspect of the global tourism industry, blending cultural exploration with immersive sensory and emotional engagement. This study investigates the co-creation dynamics within Gastronomic tourism in Bangka Belitung, Indonesia, using an eight-dimensional framework. By analyzing 635 online reviews from Google Reviews, the research identifies sensory and emotional engagement as pivotal dimensions, supported by cognitive enrichment, social interactions, and personalization. Findings highlight the importance of sensory immersion, such as vibrant market experiences and the flavors of traditional dishes, in fostering cultural connection. Emotional bonds with local hosts and shared activities further enhance tourists' sense of belonging and satisfaction. The study also examines post-pandemic adaptations, including smaller group sizes and personalized itineraries, demonstrating the resilience and flexibility required to meet evolving tourist preferences. Challenges such as time constraints and inconsistent personalization are identified as areas for improvement. This study enriches the theoretical understanding of co-creation in Gastronomic tourism and offers actionable insights for enhancing tourist experiences and supporting destination branding in emerging culinary markets. 


Keywords


Gastronomic Tourism; Co-Creation; Sensory Engagement; Bangka Belitung

Full Text:

PDF

References


Alzboun, G., Alhur, M., Khawaldah, H., & Alshurideh, M. (2023). Assessing gastronomic tourism using machine learning approach: The case of google review. International Journal of Data and Network Science, 7(3): 1131-1142.

Arıca, R., Kodas, B., Cobanoglu, C., Parvez, M. O., Ongsakul, V., & Della Corte, V. (2023). The role of trust in tourists’ motivation to participate in co-creation. Tourism Review, 78(4): 1182-1202.

Brochado, A., Stoleriu, O., & Lupu, C. (2021). Wine tourism: a multisensory experience. Current Issues in Tourism, 24(5): 597-615.

Campbell, J. L., Quincy, C., Osserman, J., & Pedersen, O. K. (2013). Coding in-depth semistructured interviews: Problems of unitization and intercoder reliability and agreement. Sociological Methods & Research, 42(3): 294-320.

Campos, A. C. (2016). Co-Creation Of Tourist Experience: Attention, Involvement And Memorability. Dissertation. Portugal: Universidade do Algarve.

Cannas, R., Argiolas, G., & Cabiddu, F. (2019). Fostering corporate sustainability in tourism management through social values within collective value co-creation processes. Journal of Sustainable Tourism, 27(1): 139-155.

Carvalho, M., Kastenholz, E., & Carneiro, M. J. (2021). Pairing co-creation with food and wine experiences—A holistic perspective of tourist experiences in Dão, a Portuguese wine region. Sustainability, 13(23): 13416.

Carvalho, M., Kastenholz, E., Carneiro, M. J., & Souza, L. (2023). Co-creation of food tourism experiences: Tourists’ perspectives of a Lisbon food tour. Tourist Studies, 23(2): 128-148.

Chang, J., Morrison, A. M., Lin, S. H. H., & Ho, C. Y. (2021). How do food consumption motivations and emotions affect the experiential values and well-being of foodies?. British Food Journal, 123(2): 627-648.

Dinis, G., Breda, Z., Costa, C., & Pacheco, O. (2019). Google trends in tourism and hospitality research: A systematic literature review. Journal of Hospitality and Tourism Technology, 10(4): 747-763.

Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism?. Tourism management, 68: 250-263.

Font, X., English, R., Gkritzali, A., & Tian, W. S. (2021). Value co-creation in sustainable tourism: A service-dominant logic approach. Tourism Management, 82: 104200.

González-Mansilla, Ó., Berenguer-Contrí, G., & Serra-Cantallops, A. (2019). The impact of value co-creation on hotel brand equity and customer satisfaction. Tourism Management, 75: 51-65.

Hashim, R., & Jamaluddin, M. R. (2022). Co-Creation Of Destination Image And Food Tourism Of The Emerging Economies. Gastronomy, Hospitality, And The Future Of The Restaurant Industry: Post-COVID-19 Perspectives. Pennsylvania, United States: IGI Global

Harrington, R. J. (2005). Defining gastronomic identity: The impact of environment and culture on prevailing components, texture and flavors in wine and food. Journal of culinary science & technology, 4(2-3): 129-152.

Horng, J. S., & Tsai, C. T. (2012). Culinary tourism strategic development: an Asia‐Pacific perspective. International journal of tourism research, 14(1): 40-55.

Htet, T., Husni, M. F. D., & Apriliani, F. D. (2024). Crafting urban identities: Local cuisine and city branding in Indonesia and Myanmar. Journal of City: Branding and Authenticity, 2(1): 30-51.

Jimenez Ruiz, A. E., Bhartiya, S., & Bhatt, V. (Eds.). (2024). Promoting Sustainable Gastronomy Tourism and Community Development. Pennsylvania, United States: IGI Global.

Kozinets, R. V. (2002). The field behind the screen: Using netnography for marketing research in online communities. Journal of Marketing Research, 39(1): 61-72.

Lin, Z., Chen, Y., & Filieri, R. (2017). Resident-tourist value co-creation: The role of residents' perceived tourism impacts and life satisfaction. Tourism Management, 61, 436-442.

Lombard, M., Snyder‐Duch, J., & Bracken, C. C. (2002). Content analysis in mass communication: Assessment and reporting of intercoder reliability. Human Communication Research, 28(4): 587-604.

Masmoudi, M., & Jmour, A. (2024). From bite to byte: decoding the motivations fueling social media's culinary heritage stories. Journal of Heritage Tourism, 1-20.

Orea-Giner, A. (2023). Health and Safety Issues in Food and Beverage Tourism. In Contemporary Advances in Food Tourism Management and Marketing (pp. 164-179). Milton Park, Abingdon-on-Thames, Oxfordshire: Routledge.

Pardini, S., Gabrielli, S., Dianti, M., Novara, C., Zucco, G. M., Mich, O., & Forti, S. (2022). The role of personalization in the user experience, preferences and engagement with virtual reality environments for relaxation. International Journal of Environmental Research and Public Health, 19(12): 7237.

Phi, G. T., & Dredge, D. (2021). Collaborative tourism-making: An interdisciplinary review of co-creation and a future research agenda. Critical Issues in Tourism Co-Creation, 5-20.

Pine, B. J., & Joseph, B. (1998). Welcome To The Experience Economy. Harvard University: Harvard Business Review.

Pratiwi, Y. (2020). Traditional Fish Gangan: An icon of gastronomic tourism from Belitung island. Gastron. Tour. J, 7, 14-19.

Randall, W. S., Gravier, M. J., & Prybutok, V. R. (2011). Connection, trust, and commitment: dimensions of co-creation?. Journal of Strategic Marketing, 19(01): 3-24.

Ranjan, K. R., & Read, S. (2016). Value co-creation: concept and measurement. Journal of the Academy of Marketing Science, 44: 290-315.

Reichenberger, I. (2017). C2C value co‐creation through social interactions in tourism. International Journal of Tourism Research, 19(6): 629-638.

Richards, G. (2012). Food and the tourism experience: major findings and policy orientations. Food and the Tourism Experience, 13-46.

Romero, D., & Molina, A. (2011). Collaborative networked organisations and customer communities: value co-creation and co-innovation in the networking era. Production Planning & Control, 22(5-6): 447-472.

Rozanis, M., Grosglik, R., & Avieli, N. (2024). Between gaze and taste: Senses, imaginaries, and the sustainability of culinary heritage in Greek tourist-oriented tavernes. Tourism Management Perspectives, 53: 101288.

Sánchez-Cañizares, S. M., & López-Guzmán, T. (2012). Gastronomy as a tourism resource: profile of the culinary tourist. Current Issues in Tourism, 15(3), 229-245.

Shamshiripour, A., Rahimi, E., Shabanpour, R., & Mohammadian, A. K. (2020). How is COVID-19 reshaping activity-travel behavior? Evidence from a comprehensive survey in Chicago. Transportation Research Interdisciplinary Perspectives, 7: 100216.

Sidali, K. L., Kastenholz, E., & Bianchi, R. (2015). Food tourism, niche markets and products in rural tourism: Combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23(8-9): 1179-1197.

Sthapit, E., Piramanayayagam, S., & Björk, P. (2020). Tourists' motivations, emotions, and memorable local food experiences. Journal of Gastronomy and Tourism, 5(1): 17-32.

Williams, H. A., Williams Jr, R. L., & Omar, M. (2014). Gastro-tourism as destination branding in emerging markets. International Journal of Leisure and Tourism Marketing, 4(1), 1-18

Wiyanto, A. (2024). Dari Otak-Otak hingga Lempah Kuning, Ini Wisata Kuliner Khas Bangka di Pangkalpinang Wajib Dicoba - Portal Belitung. Retrieved from: https://belitung.pikiran-rakyat.com/wisata/pr-3178706517/dari-otak-otak-hingga-lempah-kuning-ini-wisata-kuliner-khas-bangka-di-pangkalpinang-wajib-dicoba?page=all

Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing & Management, 19: 100482.

Yang, X., Zhang, L., & Feng, Z. (2024). Personalized tourism recommendations and the E-tourism user experience. Journal of Travel Research, 63(5): 1183-1200.




DOI: https://doi.org/10.17509/gastur.v12i1.80752

Refbacks

  • There are currently no refbacks.


View My Stats