Academic Journal

How Hippie Farmers and Hippie Chefs Created the Iconic American Slow Food

التفاصيل البيبلوغرافية
العنوان: How Hippie Farmers and Hippie Chefs Created the Iconic American Slow Food
المؤلفون: Taotao Bi-Matsui
المصدر: Maketingu Janaru, Vol 39, Iss 4, Pp 20-29 (2020)
بيانات النشر: Japan Marketing Academy, 2020.
سنة النشر: 2020
المجموعة: LCC:Marketing. Distribution of products
مصطلحات موضوعية: slow travel, slow tourists, hippie movement, chez panisse, Marketing. Distribution of products, HF5410-5417.5
الوصف: Drawing from a case study on Californian cuisine, this paper examined how regions without any well-known cultural heritage can develop slow foods that cater to practitioners of slow travel. The case study’s findings revealed that both the high quality of the cuisine and the story associated with its development have been responsible for making Californian cuisine an iconic American slow food. The results suggest that the story associated with Californian cuisine enhances the experiences of slow tourists by satisfying their desires to distance themselves from the modern world full of “impurity, the virtual, the spun and the mass-produced,” to understand American culture, and to practice ethical consumption. For marketers of Japanese tourism, the findings imply that creating a well-framed, effective story of slow food requires profound, accurate knowledge of local food and local culture, as well as attention to the fact that slow tourists, unlike entirely self-interested consumers, value ethical consumption.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: Japanese
تدمد: 0389-7265
2188-1669
Relation: https://www.jstage.jst.go.jp/article/marketing/39/4/39_2020.018/_html/-char/en; https://doaj.org/toc/0389-7265; https://doaj.org/toc/2188-1669
DOI: 10.7222/marketing.2020.018
URL الوصول: https://doaj.org/article/605f7f0d1e96488791dba80a18167db0
رقم الانضمام: edsdoj.605f7f0d1e96488791dba80a18167db0
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:03897265
21881669
DOI:10.7222/marketing.2020.018