The role of context in destination image formation: Craft beverage tourism in Ica (Peru)
Author Bios (50 Words for each Author)
Claudia Gil Arroyo is a doctoral candidate in the Department of Parks, Recreation, and Tourism Management at North Carolina State University. Her current research focuses on sustainable community development and destination image through craft beverage tourism. Her research interests are community-based tourism, food tourism, and agritourism.
Whitney Knollenberg is an Assistant Professor in the Department of Parks, Recreation, and Tourism Management at North Carolina State University. Her research focuses on tourism leadership and the influence of policy, planning, and partnerships in sustainable tourism development.
Carla Barbieri is a Professor in Equitable and Sustainable Tourism at North Carolina State University (USA) where she leads the “Agritourism & Societal Wellbeing” lab. She investigates the economic, socio-cultural, and environmental impacts of agritourism at the farm household and society levels. She also studies the sustainability of niche tourism.
Carol Kline is an Associate Professor of Hospitality and Tourism Management at Appalachian State University. Her teaching and research interests focus broadly on tourism sustainability but cover a range of topics such as foodie segmentation, craft beverages, agritourism, wildlife-based tourism, animal ethics in tourism, tourism entrepreneurship, and niche tourism markets.
Abstract (150 Words)
Increased tourist interest in having authentic and unique experiences when traveling is pushing destinations to focus on specific segments, such as craft beverage tourism. To attract tourists, destinations need to develop specific offerings and communicate them by developing their destination image to be competitive. Given the great role authenticity and uniqueness have in craft beverage tourism. This study examined the perceived authenticity and uniqueness of four types of resources related to an emerging craft beverage tourism destination (Ica, Peru), among potential visitors. A non-random sample of 1,075 adults living in the U.S. and who had never visited Peru was sampled. A series of ANOVAs was conducted to identify differences in the perceived authenticity and uniqueness among the four types of resources. Results indicate that Ica could develop its image as a craft-beverage tourism destination based on the authenticity and uniqueness of their pisco-related resources, emphasizing cultural and built resources.
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The role of context in destination image formation: Craft beverage tourism in Ica (Peru)
Increased tourist interest in having authentic and unique experiences when traveling is pushing destinations to focus on specific segments, such as craft beverage tourism. To attract tourists, destinations need to develop specific offerings and communicate them by developing their destination image to be competitive. Given the great role authenticity and uniqueness have in craft beverage tourism. This study examined the perceived authenticity and uniqueness of four types of resources related to an emerging craft beverage tourism destination (Ica, Peru), among potential visitors. A non-random sample of 1,075 adults living in the U.S. and who had never visited Peru was sampled. A series of ANOVAs was conducted to identify differences in the perceived authenticity and uniqueness among the four types of resources. Results indicate that Ica could develop its image as a craft-beverage tourism destination based on the authenticity and uniqueness of their pisco-related resources, emphasizing cultural and built resources.
