2018 TTRA International Conference
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Publication Transformative Tourism & Glocalization(2018) Soulard, Joelle; McGehee, NancyTransformative tourism aims at developing programs which push travelers out of their comfort zones, encourage self-reflection, and trigger attitudinal and behavioral changes. The glocalization concept suggests that global and local forces are not in opposition but could be used by tourism businesses to increase their support in a local community while facilitating the interaction between travelers and residents. The present study explore how glocalization strategies implemented by tourism practitioners could facilitate the transformative experience of the travelers. Key words: transformative, tourism, glocalization, communityPublication Food-Elicitation and Photo-Elicitation: Novel approaches to understanding authenticity with gastronomic experiences(2018) Gregorash, BillTrying to differentiate from the competition across the street or across town is one goal of hospitality professionals; another goal of destination marketing organizations is to create a unique taste of place for a region; in short, culinary (food) tourism involves building a brand to sell. Selling food tourism experiences can be a successful marketing tool that creates positive gastronomic memories. To determine how gastronomic memories are created, this study included interviews with participants using auto-driven photo-elicitation, the process of which explored trigger points within the tangible and intangible attributes of the presented experience. A focus group was also held where an avant-garde meal was served to ‘foodies’ (food-elicitation). This chapter is about how authenticity was presented in the narratives of the participants, and how authenticity played a role in their creation of participants’ memorable gastronomic experiences. The findings show that memorable experiences are genuine, but opinions swung widely when asked for definitions of authentic experiences and authentic foods? In addition, a discussion on perceived authenticity in gastronomic experiences is in the “eyes of the beholder” is presented and how globalization and technology affects these perceptions based on involvement. A final argument questions if “foodies” are taking away the mystique from dining-out by over analyzing the product by posting what they eat and therefor creating ‘non-events’.Publication The search for perfection: Examining surf travelers’ construction of the perfect wave(2018) Usher, Lindsay E; Porter, Brooke AThe search for the perfect wave, brought into the surfing imaginary by the movie, The Endless Summer, is considered the primary motivation for surf travel. Researchers have examined the ways in which the surf media has perpetuated this concept and driven surfers to remote parts of the world seeking perfect surf. However, much of the literature assumes a similar definition of the perfect wave. Research on surf travelers has found that many surfers agree on the perfect wave size, but there are differences among surfers in the type of wave and surf break they prefer. The purpose of this study is to explore surf travelers’ descriptions of the perfect wave. Using an online survey of approximately 144 surf travelers, it revealed a number of differences in the ways surfers define the perfect wave. The results carry important implications for surf tour operators and destination managers.Publication The Cultural Experience of International Volunteer Tourists: A Case Study of AID Summer Program in Taiwan(2018) Chen, Li-JuAID summer program is an overseas youth English teaching volunteer service program, an international volunteer tourism, held by Overseas Community Affairs Council, Republic of China (Taiwan). Through the 4 weeks program, the participants live and teach in various remote areas of Taiwan, collaborating and cooperating with other volunteers as well as local teachers and students in English teaching services. The study utilizes qualitative case study method to one of the team in exploring the cultural experience of the six participants of AID summer program. Three stages of interviews (before, during, and three months after the program) and onsite-observations were used for data collection By applying the theory of transformative learning, the findings could provide the newly-developed tourism product more theoretical and practical implications.Publication Quenching the Thirst for Local Knowledge: Hotel Bartenders as Cultural Intermediaries of Place(2018) Lindblom, Jada WUsing a phenomenological, constructivist approach, this study explores the commonly overlooked roles of hotel bartenders in the travel and tourism economy. Semi-structured, in-depth interviews with bartenders in downtown Phoenix, Arizona provide insight regarding how bartenders might act as “cultural intermediaries” (Bourdieu, 1984) by serving as representatives of (and conduits to) local culture and the experiential product of place within tourism spaces. Findings suggest that hotel bartenders assume roles similar to concierges, and tourists often specifically seek their knowledge because of their distinct perspectives and reputations. Most bartenders interviewed displayed high degrees of sociability and openness with patrons. In their self-perceptions, many considered themselves to be apt representatives of local culture, but others were highly cognizant of the ways in which they may be insufficient in this regard, perhaps still indicative of a heightened understanding of a place’s cultural components.