Exploring the concept of extraordinary related to food tourists' nature-based experience. Issue 1 (2nd January 2017)

• Record Type: Journal Article
• Authors: Goolaup, Sandhiya; Mossberg, Lena
• Is Part Of: Scandinavian journal of hospitality and tourism. Volume 17:Issue 1(2017)
• Page Start: 27
• Page End: 43
• Publication Date: 2017-01-02
• Subjects: Extraordinary experience -- food experience -- food tourists -- nature-based experience -- grounded theory; Hospitality industry -- Scandinavia -- Periodicals; Hospitality industry -- Baltic States -- Periodicals; Tourism -- Scandianavia -- Periodicals; Tourism -- Baltic States -- Periodicals; 338.4791
• DOI: 10.1080/15022250.2016.1218150
• Languages: English
• ISSNs: 1502-2250

Abstract

ABSTRACT: The present study was undertaken in the context of a rise in the number of tourists travelling exclusively for food experiences. With the purpose of understanding what makes an extraordinary nature-based experience, non-participant observations and a number of interviews were carried out with food tourists visiting an oyster bar. The use of grounded theory as a data-analytic approach reveals a number of elements important in creating an extraordinary nature-based experience for the food tourists: non-ordinary, togetherness, insightful, hospitality, luxurious, genuine and peripheral.