Description
Cuisines are becoming increasingly significant in a tourist's experience and as such looking into different cuisines and their effects on the tourist's destination provides strong indicators of the outlook for the destination. Metropolitan areas within the United States have a history of being known for specific food items as well as types of cuisines. This study explores the Metropolitan area of New Orleans and the cuisine specific to this region: the Creole cuisine. A mixed methods approach was used to identify the Creole cuisine within the New Orleans area as both a regional cuisine and as a culturally significant cuisine, within the context of the United States of America. Once established, and through the help of the local New Orleans' Convention and Visitors Bureau, an online questionnaire was distributed to individuals that had shown an interest in visiting the New Orleans area. The questionnaire identified the characteristics of the Creole cuisine and the respondents' most recent trip to New Orleans. The Brief Sensation Seeking Scale, adjusted for cuisine tourism, provided a categorical separation of the respondents into three groupings: "Foodies", "Semi-foodies", and "Non-foodies". Two important findings emerge from this study, the cultural significant cuisine segmentation model and the foodie scale. These two findings allow for an in depth look at characteristics of regional cuisines and food tourists, while providing a way to predict food characteristics of both destination and individual.
Details
Title
- Metropolitan cuisine tourism: exploring food tourists to the Creole cuisine in New Orleans, LA USA
Contributors
- Seery, Paul S (Author)
- Tyrrell, Timothy (Thesis advisor)
- Timothy, Dallen (Committee member)
- Beezhold, Bonnie (Committee member)
- Arizona State University (Publisher)
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2010
Subjects
- Sociology
- Cultural Anthropology
- Marketing
- Cuisine Tourism
- Culinary Tourism
- Food Toursim
- Gastronomy
- Heritage tourism
- New Orleans
- Food tourism--Louisiana--New Orleans.
- Food tourism
- Heritage tourism--Louisiana--New Orleans.
- Heritage tourism
- Cooking, Creole--Louisiana style.
- Cooking--Economic aspects--Louisiana--New Orleans.
- Cooking
- Tourism--Louisiana--New Orleans--Marketing.
- tourism
Resource Type
Collections this item is in
Note
- thesisPartial requirement for: M.A., Arizona State University, 2010
- bibliographyIncludes bibliographical references (p. 76-79)
- Field of study: Recreation and tourism studies
Citation and reuse
Statement of Responsibility
by Paul S. Seery