How would you like your smalahove served?

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review


It is widely accepted that food is a core component of the tourist experience (Abel Duarte, 2011; Beer, 2008; Cohen and Avieli, 2004; du Rand et al., 2003; Magnini et al. 2011; Molz, 2007; Tikkanen, 2007 Mkono, 2011) and that contemporary travellers search for unique food experiences (Bjork & Kauppinen-Raisanen, 2016). Whilst, all travellers need to eat (Henderson, 2009), motivation for travel has an impact upon dietary choices. Reflective of this Sung (2004) identified that adventure travellers have specific needs and wants. Therefore, this paper explores whether the typology of the adventure tourist means that they are more likely to consume those local foods that are considered ‘exotic’, ‘scary’ or even ‘disgusting’. As such the paper will examine the linkage between adventure tourism, conspicuous consumption, competitive consumption and social capital and will consider if and how the adventure tourist chooses to seek ‘food thrills’.
Original languageEnglish
Title of host publicationUnknown Host Publication
PublisherUniversity of Otago
Number of pages971
ISBN (Print)978-0-473-38819-5
Publication statusAccepted/In press - 7 Feb 2017
EventCAUTHE, Time for Big Ideas; Rethinking the field for tomorrow - New Zealand. Dunedin: University of Otago
Duration: 7 Feb 2017 → …


ConferenceCAUTHE, Time for Big Ideas; Rethinking the field for tomorrow
Period7/02/17 → …

Bibliographical note

Reference text: Abel Duarte, A. (2011) Muscadine-wines, wineries and the hospitality industry: an exploratory study of relationships. British Food Journal, 113 (3), 338-352.
Beer, S. (2008) Authenticity and food experience – commercial and academic perspectives. Journal of Foodservice, 19 (3), 153-163.
Bello, D.C. and Etzel, M.J. (1985) The role of novelty in the pleasure travel experience. Journal of Travel Research, 23 (Summer), 20-26.
Bjork, P. and Kauppinen-Raisanen, H. (2016) Local food: a source for destination attraction. International of Contemporary Hospitality Management, 28 (1), 177-194.
Cohen, E. and Avieli, N. (2004) Food in tourism: attraction and impediment. Annals of Tourism Research, 31 (4), 755-778.
Crompton, J. (1979) Motivation for pleasure vacation. Annals of Tourism Research, 6 (4), 408-424.
du Rand, G.E., Heath E. and Alberts, N. (2003) The role of local food and regional food in destination marketing: a South African situation analysis. Journal of Travel and Tourism Marketing, 14 (3/4), 97-112.
Goma-i-Freixanet, M. (2004) Sensation seeking and participation in physical risk sports. In: Stelmack, R.M., ed. Psychobiology of personality. London: Elsevier, 185-201
Gyimothy, S. and Mykletun, R.J. (2009) Scary food: commodifying culinary heritage as meal adventures in tourism. Journal of Vacation Marketing, 15 (3), 259-273.
Henderson, J. (2009) Food tourism reviewed. British Food Journal, 11 (4), 317-326.
Lang Research Inc (2001) Travel activities and motivation survey: wine and culinary. Toronto: Lang Research Inc. Available from: [Accessed 21st October 2016]
Lee, T-H. and Crompton, J.L. (1992) Measuring novelty-seeking tourism in research. Annals of Tourism Research, 19, 732-751.
Magnini, V. P., Miller, T. and Kim, B. (2011) The psychological effects of foreign-language restaurant sigs on potential diners. Journal of Hospitality and Tourism Research, 35 (1) 24-44.
Mitchell, R. and Hall, M.C. (2003) Consuming tourists: food tourism consumer behaviour. In: Hall, M., Sharples, L., Mitchell, R. Macionis, N. and Cambourne, B. ed. Food tourism around the world. Oxford: Elsevier Ltd, 60-80
Mkono, M. (2011) The othering of food in touristic entertainment: a netnography. Tourist Studies, 11 (3), 253-270.
Molz, J.G. (2007) Eating difference the cosmopolitan motilities of culinary tourism. Space and Culture, 10 (1), 77-93.
Phillips, W.M.J. and Back, K.J. (2011) Conspicuous consumption applied to tourism destination. Journal of Travel & Tourism Marketing, 28, 583-597.
Piron, F. (2000) Consumers’ perceptions of the country-of-origin effect on purchasing intentions of (in)conspicuous products. Journal of Consumer Marketing, 17 (4), 308-321.
Sung, H.H., (2004) Classification of adventure travelers: behaviour, decision making and target markets. Journal of Travel Research, 42, 343-356.
Tikkanen, I. (2007) Maslow’s hierarchy and ood tourism in Finland: five cases. British Food Journal 109 (9), 721-734.
Weber, K (2001) Outdoor adventure tourism: A review of research approaches. Annals of Tourism Research, 28 (2) 360-377.


  • scary food
  • food tourism
  • adventure tourist
  • conspicuous consumption
  • social capital


Dive into the research topics of 'How would you like your smalahove served?'. Together they form a unique fingerprint.

Cite this