Co-creation experience and foodscape in tourism: A case study of Yogyakarta

<p>Research focusing on co-creation experience in tourism has seen a significant increase in the last decade considering its importance as a basis for experiential value creation and future innovation. Co-creation experience concept is deeply related to food tourism because this type of tourism is about experiencing food and its associations with environments and people. The idea of foodscape is widely used in many studies to understand the connections between food, environments, and people. However, the ideas remain limited to be found in tourism studies in particular food tourism. Thus, investigating the linkage between the concepts of co-creation experience and foodscape is an interesting area of research. As such, this thesis aims to investigate how co-creation experience influences and creates foodscape in a food tourism destination. This research uses Yogyakarta, Indonesia as a basis to explore the construct of foodscape, co-creation tourism experience components that contribute to shaping foodscape, and how these components influence and create foodscape. The literature on food experience in tourism, co-creation experience, food tourism, and foodscape lays the theoretical foundation for this research. This research uses case study methodology and is based on collections of secondary data, observations, and interviews with food tourism suppliers and international tourists. The findings of this study are divided into three key areas. First, this study identifies five foodscape constructs: tangible and intangible environments, social interactions, food quality, price, and divergence. Second, the co-creation experience that shape foodscape is divided into three components: engagement, personalization, and co-production. It finds that these components center on experience environment and experience involvement. Third, this study finds that each co-creation experience components influence and create foodscape through new food offerings inventions, authenticity seeking, and attraction, facilities, and activities. This research contributes to understanding the dynamic nature of foodscape and the components of co-creation experience in the context of food tourism. It also develops our understanding of connections between co-creation experience and foodscape of the food tourism destination. As such, for academia, the research result can be used as a cornerstone for further studies in the related fields. Then, for practitioners, the findings may be useful to manage the construction of foodscape through co-creation experience.</p>

Co-creation experience and foodscape in tourism: A case study of Yogyakarta

<p>Research focusing on co-creation experience in tourism has seen a significant increase in the last decade considering its importance as a basis for experiential value creation and future innovation. Co-creation experience concept is deeply related to food tourism because this type of tourism is about experiencing food and its associations with environments and people. The idea of foodscape is widely used in many studies to understand the connections between food, environments, and people. However, the ideas remain limited to be found in tourism studies in particular food tourism. Thus, investigating the linkage between the concepts of co-creation experience and foodscape is an interesting area of research. As such, this thesis aims to investigate how co-creation experience influences and creates foodscape in a food tourism destination. This research uses Yogyakarta, Indonesia as a basis to explore the construct of foodscape, co-creation tourism experience components that contribute to shaping foodscape, and how these components influence and create foodscape. The literature on food experience in tourism, co-creation experience, food tourism, and foodscape lays the theoretical foundation for this research. This research uses case study methodology and is based on collections of secondary data, observations, and interviews with food tourism suppliers and international tourists. The findings of this study are divided into three key areas. First, this study identifies five foodscape constructs: tangible and intangible environments, social interactions, food quality, price, and divergence. Second, the co-creation experience that shape foodscape is divided into three components: engagement, personalization, and co-production. It finds that these components center on experience environment and experience involvement. Third, this study finds that each co-creation experience components influence and create foodscape through new food offerings inventions, authenticity seeking, and attraction, facilities, and activities. This research contributes to understanding the dynamic nature of foodscape and the components of co-creation experience in the context of food tourism. It also develops our understanding of connections between co-creation experience and foodscape of the food tourism destination. As such, for academia, the research result can be used as a cornerstone for further studies in the related fields. Then, for practitioners, the findings may be useful to manage the construction of foodscape through co-creation experience.</p>

Rituals with Music and Food, Food with Music and Rituals

There is a number of human rituals that are accompanied by sacrifices of food and drinks. Ritual practices of different people are a huge resource of these habits that are found all over the world. This research paper will focus on the role of instrumental music in guiding these sacrifices among selected communities inhabiting Southeast Asia’s mainland. Through a multi-perspective observation this research aims at showing order principles, musical requirements, and their variability, which will be analysed and discussed. Long term field work and participant observation over a specific period of time are the basic preconditions for this research. In addition, this research is also to question basic principles of conveying research outcomes and the use of well-established research tools in order to categorize and identify types of musical and ritual behaviour. The perspective of food offerings may shift the focus from musicality within rituals to the focus on social digestion in the context of sustaining communities.

The compliance of French purchasing behaviors with a healthy and sustainable diet: a 1-yr follow-up of regular customers in hypermarkets

In France, hypermarkets are the main shopping sites for food products. Therefore, the food-purchasing profiles of their regular customers may be a relevant indicator of the sustainability and health potentials of consumed diets. Knowing this information can be a step to address the issue of global health. The main objective of this study was to assess the sustainability and health potential of food-purchasing behaviors among regular adult customers, with or without children, of a leading French retailer. Secondarily, the cost of a sustainable food shopping cart was evaluated as regards the regular one, as calculated in this study. Purchasing receipts corresponding to 38,168 different food products were collected during one consecutive month for each four seasons in 2019 to assess compliance with a newly developed holistic indicator of food system sustainability, i.e., the 3V rule, recommending food consumption to be ‘Vegetal’/plant-based (≈15% animal calories/day), ‘Vrai’/real (max. 15% ultra-processed food calories/day, UPF) and ‘Varié’/varied. Participants were 708 regular buyers (aged ≥18 with different socio-economic profiles, with and without children) in 122 French hypermarkets. The plant rule was based on the animal and plant origin of food ingredients, including mixed products; the ‘real’ rule was evaluated with the Siga score according to the degree of processing to identify UPFs. The varied rule was defined based on a combination of food ‘categories × families’. The effect of children and season on the purchased animal and UPF calories and on the variety index was also evaluated. Multivariate and decision tree analyses were applied to compare consumers for their 3V rule profile similarities and differences, and to look for impacts of the presence or absence of children. Customers' purchases were far from the 3V rule, with a median of 41% animal and 61% UPF calories and a median variety index of 25% (compared to the consumer with the highest index set to 100%). There was no difference in purchased animal and UPF percentages neither according to seasons nor the presence of children. However, the presence of children was associated with a higher variety index (+33%, P < 0.05). Finally, the more the consumers purchased varied, the less they purchased UPFs. Compared to the average food basket, a 3V-based basket would cost 4.6% less. To make this basket accessible to everyone and to orientate consumer's purchasing behaviors toward more sustainable and healthier products, and hence food systems, hypermarkets should promote healthy eating and reassess their food offerings.

Japanese Food Offerings

Food offerings are one of the most interesting aspects of Shinto rituals. Some involve an enormous variety of foodstuff and constitute extraordinary examples of food preparation and presentation. Many of these offerings are based on ancient sources and are prepared according to protocols established at the imperial court in the Muromachi period, if not earlier. This article explores some features of Shinto food offerings, with special focus on the Upper and Lower Kamo Shrines, Iwashimizu Hachimangū shrine, and the Grand Shrines of Ise, and proposes some theoretical perspectives on how to study them from the perspectives of gift giving, sacrifice, and taboo.

Measuring McCities: Landscapes of chain and independent restaurants in the United States

Urban planners have a stake in preserving restaurants that are unique to local areas in order to cultivate a distinctive, authentic landscape. Yet, over time, chain restaurants (i.e. franchises) have largely replaced independently owned restaurants, creating a landscape of placelessness. In this research, we explored which (types of) locales have an independent food culture and which resemble McCities: foodscapes where the food offerings can be found just as easily in one place as in many other (often distant) places. We used a dataset of nearly 800,000 independent and chain restaurants for the Continental United States and defined a chain restaurant using multiple methods. We performed a descriptive analysis of chainness (a value indicating the likelihood of finding the same venue elsewhere) prevalence at the urban area and metropolitan area levels. We identified socioeconomic and infrastructural factors that correlate with high or low chainness using random forest and linear regression models. We found that car-dependency, low walkability, high percentage voters for Donald Trump (2016), concentrations of college-age students, and nearness to highways were associated with high rates of chainness. These high chainness McCities are prevalent in the Midwestern and the Southeastern United States. Independent restaurants were associated with dense pedestrian-friendly environments, highly educated populations, wealthy populations, racially diverse neighborhoods, and tourist areas. Low chainness was also associated with East and West Coast cities. These findings, paired with the contribution of methods that quantify chainness, open new pathways for measuring landscapes through the lens of unique services and retail offerings.

The decline of bars and drinking establishments, 2006-2016

The growth of the food and beverage service industry in the 2010s obscured the decline of one of its sectors: bars and drinking establishments with limited food offerings. This research notepresents 2006-2016 data from the U.S. Census Bureau County Business Patterns, a time periodthat captures industry peaks on either side of the Great Recession of 2008. Data show that whilethe food and beverage service sector as a whole grew by 17.7%, the bar sector decreased by10.5%. City-level data from the 30-largest municipalities show much internal variation in both sectors, but the bar sector’s share of the food and beverage service industry declined in 28 of 30 municipalities under study. Restaurant industry growth in this decade ranged from 5.0% to 48.4%, while bar sector change ranged from -37.7% to an increase of 56.5%. The implications of this changing industry mix and its municipal variation are discussed for future research into the changing food and drink service industry, its role in urban revitalization, strategies for publichealth and safety, and the likely acceleration of these trends due to COVID-19.

Impact on Temple Missions and Roles in the COVID-19 Situation: A Case Study of Phra Nakhon Si Ayutthaya Province

The purpose of this research article was to study impacts on missions and the roles of temples in the COVID-19 situation of the Sangha, Phra Nakhon Si Ayutthaya Province. Mixed methods research was designed. Quantitative research using survey research method was conducted. Data were collected by using online questionnaires through google form tool from monks of 450 temples in Phra Nakhon Si Ayutthaya province. For qualitative research, in-depth interview and online participatory observation were collected during April - May 2020. Results indicated that impacts on the mission of the Sangha in Phra Nakhon Si Ayutthaya Province were shown (1) in respect of ceremonies and rituals temples cannot perform monastic religious and ceremonies under the anti-COVID-19 social distancing policy such as chanting, praying, receive food offerings. For related religion ceremonies such as ordination, weddings, death and general merit making that aiming for the spiritual support of Buddhists, cannot be carried out. (2) For impact on the administration of monastic affairs, online meeting was used for the administration and management. (3) Roles of the measure in the COVID-19 situation, the temple and the supreme rulers of the Sangha have implemented a policy to help society through setting up a restaurant during difficult times, distribute items, consumer goods, food, water and subsistence. At the national level, Phra Nakhon Si Ayutthaya Province Sangha distributed items to facilitate people. (4) Missionary mission by communicating patience, beliefs and principles for self-tolerance via online system which consisted of Facebook, YouTube, Zoom to stay at home to prevent COVID-19 with government agencies for achieving holistic results in managing COVID-19 prevention.

Food Offering Culture at Chinese Rituals in Semarang Chinatown Coastal Community

Food offering culture in Chinese ritual activities is a form of local wisdom in the religious system and as a medium of communication with Gods and ancestors. Food offerings in Semarang Chinese coastal community rituals are knowledgeable to increase people's awareness of religious consciousness, religious tourism, and culinary culture, especially local language, environmental and cultural identity. The research purpose is to describe various food names and offerings at Chinese ceremonies and ritual activities. It is descriptive qualitative research and refers to the theory of naming systems and meaning as symbols. The research applies observing, collecting, processing, and analyzing data. The research findings describe ritual and cultural ceremonies and celebrations in Semarang Chinatown, such as Chinese New Year, Ceng Beng ritual, festival rebutan, and eating Bakcang celebration. Food offerings imply specific meanings. Kue moho in the Cap Go Meh celebration is a symbol of much luck and fortune. Bakpao symbolizes joy and gentleness. Kue keranjang is a symbol of prosperity. Eating rice cake symbolizes long life and prosperity. Sweets are symbols of the sweet life. Citrus fruits symbolize harmony, and bananas are symbols of prosperity.