Investigating Cuisine Experiences in the Maldives: A Novel Research Method Utilising Tasting Buffets

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aut.relation.journalJournal of Gastronomy and Tourismen_NZ
aut.researcherSi, Cathy
dc.contributor.authorShenaan, Men_NZ
dc.contributor.authorSchänzel, Heikeen_NZ
dc.contributor.authorBerno, Ten_NZ
dc.date.accessioned2021-11-26T00:39:44Z
dc.date.available2021-11-26T00:39:44Z
dc.date.copyright2021en_NZ
dc.date.issued2021en_NZ
dc.description.abstractFood as a tourist activity offers the rare prospect of fulfilling all five senses, especially taste, and heightening experiences. For food studies in tourism, taking part in the act of eating and drinking as part of the research design is rare. This study aims to address this methodological gap by introducing tasting buffets as a novel research method. Buffets, which included local dishes, were arranged at three guesthouses on three different local islands in the Maldives. International tourists staying in guesthouses were recruited to sample the dishes and were then invited to participate in interviews about their experiences, perceptions, and sensory memories of food. Various themes emerged from the analysis of the interviews, including food neophilia and neophobia, food to explore local culture, indifference to food, and the connection be-tween food, memories, and sensory recall. The study offers an effective and practical meth-odological contribution towards embodiment in tourism food research. It offers a valuable method to prompt discussions of local cuisines, unfamiliar cuisines, and holiday food memo-ries, behaviours, and intentions. The efficient, practical, and useful methods utilised in this explorative study can be used as a blueprint for future food tourism studies, to explore food sensations and sensory memory recall related to food experiences.
dc.identifier.citationJournal of Gastronomy and Tourism. DOI: https://doi.org/10.3727/216929722X16354101931998
dc.identifier.doi10.3727/216929722X16354101931998en_NZ
dc.identifier.issn2169-2971en_NZ
dc.identifier.issn2169-298Xen_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14732
dc.publisherIngenta
dc.relation.urihttps://www.ingentaconnect.com/content/cog/gat/pre-prints/content-22-010en_NZ
dc.rightsAuthors retain the right to place his/her publication version of the work on a personal website or institutional repository for non commercial purposes. The definitive version was published in (see Citation). The original publication is available at (see Publisher’s Version).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectFood tasting; Local cuisine; Maldives; Sensory memory; Neophilia; Neophobia
dc.titleInvestigating Cuisine Experiences in the Maldives: A Novel Research Method Utilising Tasting Buffetsen_NZ
dc.typeJournal Article
pubs.elements-id443359
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Culture & Society
pubs.organisational-data/AUT/Faculty of Culture & Society/Culture & Society - Faculty Office
pubs.organisational-data/AUT/Faculty of Culture & Society/School of Hospitality & Tourism
pubs.organisational-data/AUT/Faculty of Culture & Society/School of Hospitality & Tourism/PBRF - review
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Culture and Society
pubs.organisational-data/AUT/PBRF/PBRF Culture and Society/Hospitality and Tourism
pubs.organisational-data/AUT/zAcademic Progression
pubs.organisational-data/AUT/zAcademic Progression/Professor
pubs.organisational-data/AUT/zAcademic Progression/Professor/AP - Prof - Culture and Society
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