Annotated Bibliography and Research Methods

This assignment provides a comprehensive annotated bibliography on research methods, specifically in the context of tourism studies. It includes references to various academic sources, such as books, articles, and journals, related to topics like gastronomic tourism, culinary science, and destination marketing. The annotations provide a brief summary of each source, highlighting their relevance and contributions to the field. This assignment is useful for students who need to develop their research skills and create an annotated bibliography for academic purposes.

An investigation of culinary authentic
and its link to tourism growth and
destination image: the case of the
regional and local eatery culture in
Bangkok
Research Method 2020
KarlTun

Table of Contents
´ Introduction 3
´ Aim & Objective 4
´ Literature Review 5
´ Gastronomy Identity Model 6
´ Framework for linking food and tourism 10
´ Methodology 12
´ Sampling 13
´ Data Collection 14
´ Limitation 15
´ References 16-18
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Introduction
´ The food industry is one of the physical needs of tourism and the food and
beverage sectors in today's world. (Santich, 2007).
´ Food is an essential part of travel.
´ Most tourists also taste food from other cultures, whether they are engaged
or not.
´ In order to examine how gastronomic tourism has been affected in
Bangkok, the authors carries out this research to investigate the increase in
the local tourism consumption of local food in the regions.
´ This study will contribute to an improvement of better understanding of how
Gastronomy Identity Model applied to the case.
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Aim & Objectives
´ To investigate culinary authenticity and its link to tourism growth and
destination image: the case of the regional and local eatery culture in
Bangkok.
´ For this reason, the research objectives are:
´ Investigate the ways to increase regional productivity in the Bangkok area by
using local food.
´ Determine how food is used to promote destination image in Bangkok and other
Thai regions.
´ Evaluate challenges for future growth of local food and tourism in Bangkok.
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Literature Review
´ Gastronomy Identity Model (Harrington, 2005)
´ Culture & Environmental factors influence the Gastronomic Identity.
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Gastronomy Identity Model
´ Geographical and Climatic conditions influence food, the flavour is also
reduced.
´ When food habits depend mainly on fishing where an island is a
destination, and even the quality of food is also geographically linked since
a portion of food is cultivated in a place it belongs to and considers a good
quality (Henderson, 2009)
´ Halal food is an essential issue for Muslims and defines it as food that is allowed in
Islamic terms (Malkawi, 2014).
´ Tourism also affects gastronomic traditions (Atkins & Bowler, 2010).
´ Visitors from place to place bring new, exotic foods and drinks from afar to
combine them with local ingredients and techniques to transform kitchen of
fusion and influence local traditions in culinary identity (Alabala, 2009).
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Styles of Tourism
´ Four styles of culinary Tourism (Boyne et al, 2003)
´ Style I - Tourists are the ones where gastronomy is important during their holidays
and they look for the more local food items
´ Style II - Gastronomy is also important for tourists of Style II, but not for tourists of
Style I. When presented to them, they admire cuisine aspects
´ Style III - For Style III tourists the cuisine is not an important part of their vacation,
but during their holiday they may participate in culinary events.
´ Style IV - Style IV tourists during their holidays are not interested in food products
´ The result is that people would like to try new foods, but would also like to avoid
disgusting tastes (Gyimothy & Mykletun, 2008).
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Food & Different types of Tourism (Hall & Mitchell,
2006)
´ While revealing the meaning of
gourmet tourism or gastronomic
tourism they have all similar
meaning when it comes to visiting
a place.
´ However, traveling to a
destination may not mean the
same thing.
´ Travelling to a destination with a
primary motive being to visit a
specific restaurant.
´ For the secondary part which is
the culinary tourism, one of the
factors that impact traditions,
and people have introduced
their cultures.
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Framework for linking food and Tourism
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Framework for linking food and Tourism
´ The concept of globalisation, and the subsequent desire for a sense of
identity and local connections offer the meaning and interpretation of the
recent rise in food supply for tourism.
´ Various connection between food and tourism and the manner in which
those industries may contribute to regionalgrowth.
´ The system covers aspects of the food sector like local restaurants, farmers '
markets,suppliers and distributors,including the yields, facilities,marketing,
and promotion of destinations (Rose Steinmetz, 2010).
´ In a case study, professional interviews and quality research on marketing
material investigate the interaction between the two business sectors in
Routorua.
´ As mentioned in the context, the potential outcomes in developing stronger
partnershipsbetween food and tourism involve regional growth, regional
differentiation and an authentic desirable competitive position (Rose
Steinmetz, 2010).
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Methodology
´ For the overview of the research approach, the studied have been
done by the previous case study of Rotorua in New Zealand which
have been discussed in Literature review section who used
qualitative data to provides information.
´ To prove that quantitative date can also be used in this research in
various method.
´ “Quantitative methods emphasize objective measurements and the
statistical,mathematical, or numerical analysis of data collected
through polls, questionnaires,and surveys, or by manipulating pre-
existing statistical data using computational techniques.” by
(Babbie, EarlR, 2010).
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Methodology
´ The research aims of the research and the sample population
characteristics such as size and diversity determine which people
are chosen and how many.
´ This segment briefly explains three of the most widely used
qualitative research sampling methods:purposive sampling,quota
sampling and snowballsampling (Marshall& Rossman, 2010).
´ Purposive sampling, one of the most common sampling techniques,
groups participants on a pre-selected basis, related to a particular
research issue.
´ Quota sampling is also common, often considered to be a form of
targeted sampling.
´ Snowball sample is also used to identify and recruit secret populations,
which means communities not readily accessible by other survey
approaches to researchers (Marshall, 2010).
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Data Collection
´ Every person will be picked at tourism food attraction place and
numbered of people who can be tourists/foreigners, restaurant owner,
executive chefs, restaurant owners, food producers and local people.
´ Interviews are performed in English for tourists because this is the only
popular language which the author can use with them.
´ However, the local citizens are therefore communicated in the local
(Thai) language if possible.
´ The interview period will be determined on the basis of the availability of
both the author and participants (Bryman. A, 2008).
´ The method was originally written by the author in English.
´ To order to ensure that both English translations express the same
meaning, a distinction is made.
´ Where needed, the author must guarantee the privacy of the
participants, and people's names would be used otherwise.
´ Nevertheless, before the recording begins, the speaker must affirm his
willingness to engage.
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Limitations
´ There is no perfect research analysis, according to Greener (2018).
´ Limitations of this analysis should be acknowledged.
´ In this case, qualitative research takes time because the interview
schedule does not match the interviewee or because the responses
of the respondents cannot add value.
´ Moreover, because of snowball sampling, the author has little effect
on the sampling.
´ A snowball sample can also lead to partiality, since the current
interviewee can propose the next respondent, rather than
cooperatively, based on personalpreference.
´ This research does not work in the transferability segment for other
restaurants with different organizationalcultures.
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References
´ Alabala, K. (2009). Food in Early Modern Europe. Westport, CT: Greenwood Press.
Available from:
https://books.google.ch/books/about/Food_in_Early_Modern_Europe.html?id=4f-
l3-KG0LcC&redir_esc=y (Accessed on: 25/02/19)
´ Atkins, P. & Bowler, I. (2010). Food in Society: Economy, culture, geography. New
York: Oxford University Press, Inc. Available from:
https://books.google.ch/books?id=F68WDAAAQBAJ&printsec=frontcover&dq=Fo
od+in+Society:+Economy,+culture,+geography.+New+York:+Oxford+Univ&hl=en&
sa=X&ved=0ahUKEwjzq8nzuvfgAhUnwMQBHTpCCn8Q6AEIKjAA#v=onepage&q=F
ood%20in%20Society%3A%20Economy%2C%20culture%2C%20geography.%20Ne
w%20York%3A%20Oxford%20Univ&f=false (Accessed on: 25/02/19)
´ Babbie, Earl R. The Practice of Social Research. 12th ed. Belmont, CA: Wadsworth
Cengage, 2010; Muijs, Daniel. Doing Quantitative Research in Education with
SPSS. 2nd edition. London: SAGE Publications, 2010
´ Bryman, A. (2008) Social Research Methods. 3rd ed. New York: Oxford
University Press.
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References
´ Bryman, A. and Bell, E. (2007) Business Research Methods. 2nd ed. New York: Oxford University
Press Inc.Durlu-Özkaya, F. ve Can, A. (2012). GastronomiTurizminin Destinasyon Pazarlamasına
Etkisi, Türktarım Dergisi, 206: 28-33.
´ Greener, S. (2018) Research limitations: the need for honesty and common sense. Interactive
Learning Environments, 26(5), 567-568. Available from:
https://doi.org/10.1080/10494820.2018.1486785 [Accessed 07 March 2019].
´ Harrington, R. J.; Ottenbacher, M. C. (2010). Culinary Tourism - A Case Study of the
Gastronomic Capital, Journal of Culinary Science & Technology 8: (1), 14-32.
´ Hall, C. M., & Sharples, L. (2003). The Consumption of experiences or the experience of
consumption: An introduction to the tourism of taste. In C. M. Hall, L. Sharples, R. Mitchell,
N. Macionis & B. Cambourne (Eds.), Food tourism around the world: Development,
management and markets (pp. 1-25). London: Butterworth-Heinemann.”
´ Hall, C. M., Mitchell, R., & Sharples, L. (2003). Consuming Places: The Role of Food, Wine
and Tourism in Regional Development. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis
& B. Cambourne (Eds.), Food Tourism around the World: Development, Management
and Markets (pp. 25-58). London: Butterworth Heinemann.
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References
´ Hall, C. M., & Mitchell, R. (2006). Gastronomy, food and wine tourism. In
D. Buhalis & C. Costa (Eds.), Tourism business frontiers: Consumers,
products and industry (pp. 137-148). London: Butterworth Heinemann.
´ Malkawi, B. H. (2014) Food Labeling and Halal Mark, Intellectual
Properties Rights, 2: (1), Editorial.
´ Santich, B. (2007). Hospitality and gastronomy: natural allies. In C.
Lashley, P.
´ Marshall, C. And Rossman, G.B. (2011) Designing Qualitative Research.
5th ed. California: SAGE Publications, Inc.
´ Santich, B. (2007). Hospitality and gastronomy: natural allies. In C.
Lashley, P.
´ Steinmetz, R., 2010. Food, Tourism And Destination Differentiation:The
Case Of Rotorua, New Zealand. [ebook] Available at:
https://core.ac.uk/download/pdf/56361843.pdf [Accessed 20 March
2020].
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