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Habitus and food lifestyle: In-destination activity participation of Slow Food members

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  • Lee, Kuan-Huei
  • Scott, Noel
  • Packer, Jan

Abstract

A common theme in the tourism literature is that tourists are motivated to travel to escape from ordinariness. This may lead to the assumption that the activities tourists choose to undertake in a region are motivated by the same desire for the extraordinary. Some studies have found travellers who are highly involved in a particular recreational activity are likely to participate in it both at home and while on holidays. This study examines the travel motivations and destination activities undertaken by Slow Food members and finds that they undertake similar cooking and food related activities while away as they do at home. A theoretical explanation for this behaviour is taken from the concept of lifestyle and Bourdieu’s habitus.

Suggested Citation

  • Lee, Kuan-Huei & Scott, Noel & Packer, Jan, 2014. "Habitus and food lifestyle: In-destination activity participation of Slow Food members," Annals of Tourism Research, Elsevier, vol. 48(C), pages 207-220.
    • Handle: RePEc:eee:anture:v:48:y:2014:i:c:p:207-220
    DOI: 10.1016/j.annals.2014.06.009
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    References listed on IDEAS

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    Cited by:

    1. Thompson, Jamie & Taheri, Babak, 2020. "Capital deployment and exchange in volunteer tourism," Annals of Tourism Research, Elsevier, vol. 81(C).
    2. Nadia Qurrantain & Bambang Dwi Prasetyo & Desi Dwi Prianti, 2021. "Hijabers' Identity Construction as Muslimah through Consumption Structures in Food Lifestyle," Technium Social Sciences Journal, Technium Science, vol. 22(1), pages 305-320, August.
    3. Çakmak, Erdinç & Lie, Rico & Selwyn, Tom & Leeuwis, Cees, 2021. "Like a fish in water: Habitus adaptation mechanisms of informal tourism entrepreneurs in Thailand," Annals of Tourism Research, Elsevier, vol. 90(C).
    4. Myung Ja Kim & Choong-Ki Lee & Jinok Susanna Kim & James F. Petrick, 2019. "Wellness Pursuit and Slow Life Seeking Behaviors: Moderating Role of Festival Attachment," Sustainability, MDPI, vol. 11(7), pages 1-21, April.
    5. Georgica Gheorghe & Mihail - Ovidiu Tanase & Liliana Nicodim, 2021. "Traditional Gastronomy in the Perception of Romania’s Z Generation," Ovidius University Annals, Economic Sciences Series, Ovidius University of Constantza, Faculty of Economic Sciences, vol. 0(1), pages 523-529, August.
    6. Lee, Kuan-Huei & Packer, Jan & Scott, Noel, 2015. "Travel lifestyle preferences and destination activity choices of Slow Food members and non-members," Tourism Management, Elsevier, vol. 46(C), pages 1-10.

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