CULTURAL TOURİSM THROUGH PEER-TO-PEER GASTRONOMIC EXPERIENCES: A CASE STUDY FROM EATWITH TÜRKIYE
DOI:
https://doi.org/10.18623/rvd.v23.n3.4402Palabras clave:
Peer-to-Peer Gastronomic Experiences, EatWith, Sharing Economy, Gastronomic Tourism, Cultural TourismResumen
There is a transformation in tourism where experiences come to the fore and gastronomic cultural experiences become important. In this transformation, it has become important to identify gastronomic experiences. For this purpose, the aim of this study is to examine the gastronomic experiences of tourists through sharing platforms and to identify the prominent values in these experiences. The sample of the study consists of the EatWith sharing platform. 125 online reviews of 75 different gastronomic experiences were analyzed using MAXQDA 2022 program with content analysis technique. As a result of the study, it was found that tourists gave only positive evaluations of their gastronomic experiences and that the participants had good and memorable positive experiences from the experiences offered on the sharing economy platform EatWith. The top 5 themes most frequently mentioned in online reviews were “first EatWith experience” (n=125), “great food” (n=112), “amazing” (n=91), “hospitality” (n=90), “memorable” (n=67), respectively.
Citas
Atsız, O., Cifci, I., & Law, R. (2022). Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals. Journal of Tourism and Cultural Change, 20(1–2), 131–156. https://doi.org/10.1080/14766825.2021.1880419
Babolian Hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism, and Hospitality Research, 10(3), 272–282. https://doi.org/10.1108/IJCTHR-04-2015-0030
Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18(100171), 1–10. https://doi.org/10.1016/j.ijgfs.2019.100171
Buhalis, D., & Foerste, M. (2015). SoCoMo marketing for travel and tourism: Empowering co-creation of value. Journal of Destination Marketing and Management, 4(3), 151–161. https://doi.org/10.1016/j.jdmm.2015.04.001
Cankül, D., Cankül, I., & Aktepe, B. (2024). Meal sharing economy: evaluation with SWOT analysis from host and local food tourist’s perspectives. Journal of Foodservice Business Research, 1–22. https://doi.org/10.1080/15378020.2024.2387388
Cenni, I., & Vásquez, C. (2020). Reflection: Airbnb’s food-related “online experiences”: a recipe for connection and escape. Food and Foodways, 29(1), 97–107. https://doi.org/10.1080/07409710.2020.1862547
Demir, Y. (2020). Analysis of meal-sharing websites within the scope of the sharing economy. Journal of Current Tourism Research, 4(1), 54–69. https://doi.org/10.32572/guntad.678419
Demir, Y., & Bertan, S. (2025). The mediating effect of trust in meal-sharing platforms on individuals’ intention to experience local meals. Journal of Foodservice Business Research, 1–15. https://doi.org/10.1080/15378020.2024.2448641
EatWith. (2024a, September 24). Eatwith Hakkında. https://www.eatwith.com/about-us
EatWith. (2024b, October 13). Guy Michlin, Co-Founder of EatWith, a marketplace for in-home dining experiences. https://www.eatwith.com/blog/2019/03/07/co-founder-camille-rumanis-own-eatwith-story
Fang, B., Ye, Q., & Law, R. (2016). Effect of sharing economy on tourism industry employment. Annals of Tourism Research, 57, 264–267. https://doi.org/10.1016/j.annals.2015.11.021
Geissinger, A., Laurell, C., Öberg, C., & Sandström, C. (2019). How sustainable is the sharing economy? On the sustainability connotations of sharing economy platforms. Journal of Cleaner Production, 206, 419–429. https://doi.org/10.1016/j.jclepro.2018.09.196
Gera, K., & Hasdell, P. (2020). Gamified Sharing Economy: The Role of Game Elements in Sharing Economy. In Advances in Intelligent Systems and Computing (Vol. 952). https://doi.org/10.1007/978-3-030-20441-9_44
Harrington & Michael, J., & Ottenbacher, C. C. (2010). Culinary Tourism-A Case Study of the Gastronomic Capital. Journal of Culinary Science & Technology, 8(1), 14–32. https://doi.org/10.1080/15428052.2010.490765
Heo, C. Y., & Kim, B. (2024). Beyond the Plate: Exploring the Experiential Values of Meal Sharing. Journal of Hospitality and Tourism Research, 48(8), 1287–1301. https://doi.org/10.1177/10963480241230951
Kattiyapornpong, U., Ditta-Apichai, M., & Chuntamara, C. (2022). Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities. Tourism Recreation Research, 47(3), 241–257. https://doi.org/10.1080/02508281.2021.1963920
Ketter, E. (2019). Eating with EatWith: analysing tourism-sharing economy consumers. Current Issues in Tourism, 22(9), 1062–1075. https://doi.org/10.1080/13683500.2017.1357682
Kim, J., & Fesenmaier, D. R. (2017). Sharing Tourism Experiences: The Posttrip Experience. Journal of Travel Research, 56(1), 28–40. https://doi.org/10.1177/0047287515620491
Lai, I. K. W., Lu, D., & Liu, Y. (2020). Experience economy in ethnic cuisine: a case of Chengdu cuisine. British Food Journal, 122(6), 1801–1817. https://doi.org/10.1108/BFJ-08-2018-0517
Lee, Z. W. Y., Chan, T. K. H., Balaji, M. S., & Chong, A. Y. L. (2018). Why people participate in the sharing economy: an empirical investigation of Uber. Internet Research, 28(3), 829–850. https://doi.org/10.1108/IntR-01-2017-0037
Lei, S., & Law, R. (2015). Content analysis of tripadvisor reviews on restaurants: a case study of Macau. Journal of Tourism, 16(1), 17–28.
Mak, A. H. N., Lumbers, M., Eves, A., & Chang, R. C. Y. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936. https://doi.org/10.1016/j.ijhm.2011.10.012
Martín, J. C., Román, C., López-Guzmán Guzmán, T., & Moral-Cuadra, S. (2020). A fuzzy segmentation study of gastronomical experience. International Journal of Gastronomy and Food Science, 22(100248), 1–10. https://doi.org/10.1016/j.ijgfs.2020.100248
Michelini, L., Principato, L., & Iasevoli, G. (2018). Understanding Food Sharing Models to Tackle Sustainability Challenges. Ecological Economics, 145(2018), 205–217. https://doi.org/10.1016/j.ecolecon.2017.09.009
Mkono, M., Markwell, K., & Wilson, E. (2013). Applying Quan and Wang’s structural model of the tourist experience: A Zimbabwean netnography of food tourism. Tourism Management Perspectives, 5(2013), 68–74. https://doi.org/10.1016/j.tmp.2012.10.007
Mora, D., Solano-Sánchez, M., López-Guzmán, T., & Moral-Cuadra, S. (2021). Gastronomic experiences as a key element in the development of a tourist destination. International Journal of Gastronomy and Food Science, 25(100405), 1–8. https://doi.org/10.1016/j.ijgfs.2021.100405
Onorati, M. G., & Giardullo, P. (2020). Social media as taste re-mediators: emerging patterns of food taste on TripAdvisor. Food, Culture and Society, 23(3), 347–365. https://doi.org/10.1080/15528014.2020.1715074
Pine, B. J., & Gilmore, J. H. (1999). The experience economy: Work is theatre & every business a stage. Boston, Massachusetts: Harvard Business School Press.
Pine, B. J., & Gilmore, J. H. (2013). The experience economy: Past, present and future. In Handbook on the Experience Economy (pp. 21–44). Edward Elgar Publishing Ltd. https://doi.org/10.4337/9781781004227.00007
Privitera, D., & Abushena, R. (2018). The home as a consumption space: Promoting social eating. In Case Studies in Food Retailing and Distribution (pp. 69–86). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-102037-1.00006-2
Purnami, N. M., & Setyawan, A. (2024). Gastronomıc experıences ın tourısm: a systematıc lıterature revıew and future research dırectıons. International Journal of Economic Literature (INJOLE), 2(11), 3742–3757. https://www.researchgate.net/publication/387078063
Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297–305. https://doi.org/10.1016/S0261-5177(03)00130-4
Sahin, A., & Kılıclar, A. (2022). The effect of tourists’ gastronomic experience on emotional and cognitive evaluation: an application of S-O-R paradigm. Journal of Hospitality and Tourism Insights, 6(2), 595–612. https://doi.org/10.1108/JHTI-09-2021-0253
Sahrulrazi, N. H., Mashuri, M. A., Zaeimoedin, T. Z., Lahap, J., Mohd Said, N., & Mahat, F. (2024). Gastronomic Tourism: Factors that Affect Tourists’ Satisfaction in Penang’s Food and Beverage Industry During the Post Covid-19 Pandemic Era. International Journal of Academic Research in Business and Social Sciences, 14(11), 828–842. https://doi.org/10.6007/IJARBSS/v14-i11/23584
Savas, N., & Karagöz, D. (2024). Meal Sharing Platform Experiencescape: An Exploratory Analysis. Journal of Academic Tourism Analysis, 5(2), 67–83. https://doi.org/10.5281/zenodo.14579354
Sökmen, A. (2010). Food and Beverage Services Management and Business Administration (Detay Publishing).
Soltani, M., Soltani Nejad, N., Taheri Azad, F., Taheri, B., & Gannon, M. J. (2021). Food consumption experiences: a framework for understanding food tourists’ behavioral intentions. International Journal of Contemporary Hospitality Management, 33(1), 75–100. https://doi.org/10.1108/IJCHM-03-2020-0206
Soonsan, N., & Somkai, U. (2023). Dimensions of gastronomic experience affecting on sharing experience: place attachment as a mediator and length of stay as a moderator. Journal of Hospitality and Tourism Insights, 6(1), 344–361. https://doi.org/10.1108/JHTI-07-2021-0171
Srinivasan, S., SHerkar, Dr. A., J., J., Indora, A., & Mukherjee, Dr. R. (2024). Tourism Innovation and The Role Of Technology In Enhancing Visitor Experiences. Educational Administration: Theory and Practice, 30(4), 1506–1513. https://doi.org/10.53555/kuey.v30i4.1702
Sthapit, E. (2017). Exploring tourists’ memorable food experiences: a study of visitors to Santa’s official hometown. Anatolia, 28(3), 404–421. https://doi.org/10.1080/13032917.2017.1328607
Sthapit, E., Piramanayayagam, S., & Björk, P. (2020). Tourists’ Motivations, Emotions, and Memorable Local Food Experiences. Journal of Gastronomy and Tourism, 5(1), 17–32. https://doi.org/10.3727/216929720x15968961037881
Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of Memorable Food, Drink, and Culinary Tourism Experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758
Taecharungroj, V., & Mathayomchan, B. (2019). Analysing TripAdvisor reviews of tourist attractions in Phuket, Thailand. Tourism Management, 75(2019), 550–568. https://doi.org/10.1016/j.tourman.2019.06.020
Tiwari, S., Cifci, I., & Kahraman, O. C. (2024). Stove to startup: residents’ entrepreneurial motives in meal-sharing economy. Journal of the Knowledge Economy, 35(4), 857–873. https://doi.org/10.1080/13032917.2024.2340978
Ullah, N., Khan, J., Saeed, I., Zada, S., Xin, S., Kang, Z., & Hu, Y. (2022). Gastronomic Tourism and Tourist Motivation: Exploring Northern Areas of Pakistan. International Journal of Environmental Research and Public Health, 19(13). https://doi.org/10.3390/ijerph19137734
Uzut, İ. (2023). Gastronomy as a sharıng economy tool: case of Eatwıth (9th International West Asia Tourism Research Congress, Ed.; pp. 133–150). https://www.researchgate.net/publication/375449888
Palgan, Y. V., Zvolska, L., & Mont, O. (2017). Sustainability framings of accommodation sharing. Environmental Innovation and Societal Transitions, 23(2017), 70–83. https://doi.org/10.1016/j.eist.2016.12.002
Wu, C. H. J., & Liang, R. Da. (2009). Effect of experiential value on customer satisfaction with service encounters in luxury hotel restaurants. International Journal of Hospitality Management, 28(4), 586–593. https://doi.org/10.1016/j.ijhm.2009.03.008
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
I (we) submit this article which is original and unpublished, of my (our) own authorship, to the evaluation of the Veredas do Direito Journal, and agree that the related copyrights will become exclusive property of the Journal, being prohibited any partial or total copy in any other part or other printed or online communication vehicle dissociated from the Veredas do Direito Journal, without the necessary and prior authorization that should be requested in writing to Editor in Chief. I (we) also declare that there is no conflict of interest between the articles theme, the author (s) and enterprises, institutions or individuals.
I (we) recognize that the Veredas do Direito Journal is licensed under a CREATIVE COMMONS LICENSE.
Licença Creative Commons Attribution 3.0
