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Food media experience and its impact on tourism destinations: the Chef’s Table affair

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dc.contributor.authorLiberato, Pedro
dc.contributor.authorMendes, Teresa
dc.contributor.authorBarreira, Hugo
dc.contributor.authorLiberato, Dália
dc.date.accessioned2020-11-24T11:35:26Z
dc.date.available2020-11-24T11:35:26Z
dc.date.issued2021
dc.description.abstractThis article aims to question the importance of food media experiences of a tourist’s destination (TD) branding, associated with luxury gastronomy and celebrity chefs. To this end, a literature review was made, to evaluate the role of food in the tourist’s relationship with TD’s, as well as about the role, celebrity chefs and luxury gastronomy experience play, in the tourism experience. The reviewed scientific production was confronted with a case study, the Chef’s Table (CT) series, created by David Gelb for the digital platform Netflix. Its analysis, through a methodology designed to extract information from moving image [1] allowed to understand a clear intention to create a media experience of great quality, of luxury and inaccessible food experience. This was possible through image and sound, arranged in a way to exalt the celebrity chefs’ status, thus conveying the viewers’ desire to experience that chefs’ food, that TD’s food and the possibility to socialize with that chef. This acts in addition with the use of plating arrangements, created by chefs, inspired by compositional framings of the visual arts, enhancing the visual characteristics of food, something we were able to demonstrate in this study. Finally, we highlight the importance of carrying out future studies concerning tourists’ food media attractiveness and food media experiences, thought what we believe to be a turning point since the release of CT, in a TD’s digital branding.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1007/978-981-33-4260-6_50pt_PT
dc.identifier.isbn978-981-33-4259-0
dc.identifier.isbn978-981-33-4260-6
dc.identifier.urihttp://hdl.handle.net/10400.22/16497
dc.language.isoengpt_PT
dc.publisherSpringerpt_PT
dc.relation.publisherversionhttps://link.springer.com/chapter/10.1007%2F978-981-33-4260-6_50pt_PT
dc.subjectTourism destinationpt_PT
dc.subjectLuxury gastronomy tourismpt_PT
dc.subjectDigital brandingpt_PT
dc.subjectChef’s tablept_PT
dc.titleFood media experience and its impact on tourism destinations: the Chef’s Table affairpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.endPage594pt_PT
oaire.citation.startPage584pt_PT
oaire.citation.titleAdvances in Tourism, Technology and Systems. ICOTTS 2020. Smart Innovation, Systems and Technologiespt_PT
oaire.citation.volume209pt_PT
person.familyNameLiberato
person.familyNameQueiroz Veiga e Mendes
person.familyNameLiberato
person.givenNamePedro
person.givenNameTeresa Maria
person.givenNameDália
person.identifier.ciencia-id0E18-9B6A-FE45
person.identifier.ciencia-idC91F-0486-5AF6
person.identifier.ciencia-idF610-22F9-C504
person.identifier.orcid0000-0003-2908-1599
person.identifier.orcid0000-0001-6812-0728
person.identifier.orcid0000-0003-0513-6444
person.identifier.scopus-author-id57200381200
person.identifier.scopus-author-id57200377509
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication5cb18f24-fc60-43a7-9b13-a54edc06d66e
relation.isAuthorOfPublicationa45f6752-63f1-42a1-b29a-ecc6f6f5caed
relation.isAuthorOfPublication8af17803-7f2e-4819-bfd8-8ce657eff119
relation.isAuthorOfPublication.latestForDiscovery5cb18f24-fc60-43a7-9b13-a54edc06d66e

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ESHT - DTL - Comunicações em eventos científicos