Food-related Barriers to Gastronomy and Tourism: The Role of Food Allergies and Diet Preferences

Year 2020, Volume: 9 Issue: 2, 1117 - 1129, 24.04.2020

Serdar Eren

https://doi.org/10.33206/mjss.560570

Cited By: 1

Abstract

The Increasing number of
tourists with food allergies and different eating preferences triggers a  wide array of problems within the gastronomy
and tourism service establishments. Thus the need to understand the behavior of
people assist the tourism stakeholders in adopting the changing nutrition paradigms
to their operations. This study attempts to diagnose the prominent components
that disturb travelers with food allergies and distinct diet preferences
withing their gastronomy and tourism experiences. To understand their eating
experiences through tourism activities major affecting groups identified by
reviewing the related literature. Two critical groups determined as celiac
patients and vegan/vegetarian travelers. The qualitative research methodology
is used by sending open-ended questionnaires to various groups associated with
the sample. Data obtained from the study classified into three dimensions as
acceptance and empathy, Education and Training, Ethics and Sustainability. Findings
reveal that travelers encounter a wide array of problems during their
gastronomy and tourism-related experiences. 

Keywords

Food Barriers, Gastronomy, Tourism, Celiac, Vegan

Gastronomi ve Turizm İçin Gıda İle İlgili Engeller: Gıda Alerjileri ve Diyet Tercihlerinin Rolü

Abstract

Yiyecek alerjisi ve farklı yemek tercihlerine sahip olan turist sayısındaki artış, gastronomi ve turizm hizmeti kuruluşları içinde çok çeşitli sorunları tetiklemektedir İnsanların davranışlarını anlama ihtiyacı turizm sektörü paydaşlarına faaliyetlerinde değişen beslenme paradigmalarını benimseme konusunda yardımcı olmaktadır. Bu çalışma, gastronomi ve turizm yoluyla yemek yeme bozuklukları dahilinde yemekle ilgili bozuklukları ve tercihleri olan gezginleri etkileyen belirgin faktörleri belirlemeye çalışmaktadır. İlgili literatür taraması ile belirlenen çölyak hastaları ve vegan/vejeteryan gezginler olarak tanımlanan iki ana grup bulunmuştur. Nitel araştırma metodolojisi, örneklemle ilişkili çeşitli gruplara açık uçlu anketler gönderilerek kullanılmıştır. Çalışmadan elde edilen veriler, Kabul ve Empati, Eğitim ve Öğretim, Etik ve Sürdürülebilirlik olarak üç boyutta sınıflandırılmıştır. Bulgular, gezginlerin gastronomi ve turizmle ilgili deneyimleri sırasında çok çeşitli sorunlarla karşılaştıklarını ortaya koymaktadır.

Keywords

Gıda Engelleri, Gastronomi, Turizm, Çölyak, Vegan, Vegan

References

• Ahuja, R., & Sicherer, S. H. (2007). Food allergy management from the perspective of restaurant and food establishment personnel. Annals of Allergy, Asthma & Immunology, 98(4), 344–348.
• Altaş, A. (2016). Diversity problem of diet menus prepared as part of medical tourism and alternative solution recommendations therefor. International Journal of Health Management and Tourism, 1(3), 11-24.
• Antun, J. M., Frash Jr, R. E., Costen, W., & Runyan, R. C. (2010). Accurately assessing expectations most important to restaurant patrons: The creation of the DinEX Scale. Journal of Foodservice Business Research, 13(4), 360-379.
• Aram Son & Honggang Xu (2013) Religious food as a tourism attraction: the roles of Buddhist temple food in Western tourist experience, Journal of Heritage Tourism, 8:2-3, 248-258, DOI: 10.1080/1743873X.2013.767815.
• Bacon, L., & Krpan, D. (2018). (Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice. Appetite, 125, 190-200.
• Barnett, J., Botting, N., Gowland, M. H., & Lucas, J. S. (2012). The strategies that peanut and nut-allergic consumers employ to remain safe when traveling abroad. Clinical and translational allergy, 2(1), 12. doi:10.1186/2045-7022-2-12.
• Barrero Toral, M. (2016). Vegan menu as a decisive factor when booking a cruise through the Baltic Sea (Unpublished thesis), Tampere University of Applied Sciences, Tampere, Finland.
• Benelam, B. (2009). Calories on the menu. Nutrition Bulletin, 34(3), 289-90.
• Bernard, H. R., & Bernard, H. R. (2013). Social research methods: Qualitative and quantitative approaches: Sage.
• Beşirli, H. (2012). Yemek Sosyolojisi. Yiyeceklere ve Mutfağa Sosyolojik Bir Bakış, Phoenix, 1-184.
• Borchgrevink, C. P., Elsworth, J. D., Taylor, S. E., & Christensen, K. L. (2009). Food intolerances, food allergies, and restaurants. Journal of Culinary Science & Technology, 7(4), 259-284.
• Bordelon, Bridget M. (2016), "To Travel or Not to Travel: Exploring Food Allergy Policy in the Tourism and Hospitality Industry." Tourism Travel and Research Association: Advancing Tourism Research Globally. http://scholarworks.umass.edu/ttra/2016/Academic_Papers_Visual/12.
• Camprubí, R., & Coromina, L. (2016). Content analysis in tourism research. Tourism Management Perspectives, 18, 134-140.
• Ceylan, U. ve Guven, O.Z. (2018). Yiyecek İçecek İşletmelerinin Menu Planlamasında Kütahya’nın Yöresel Yemeklerinin Yeri Üzerine Bir Araştırma. Journal of Tourism and Gastronomy Studies 6/Special issue3 (2018) 451-459.
• Chang, R., Kivela, J., & Mak, A. (2010a). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32, 307 –316.
• Choi, J., & Zhao, J. (2010). Factors Influencing Restaurant Selection in South Florida: Is Health Issue One of the Factors Influencing Consumers' Behavior When Selecting a Restaurant? Journal of Foodservice Business Research, 13 (3): 237-251.
• Christensen, K. L., & Borchgrevink, C. P. (2005, April). Food intolerances, food allergies, and restaurants: A pilot study. Paper presented at the 2005 Great Lakes Hospitality and Tourism Educators Annual Conference, Indianapolis, IN.
• Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778.
• Corcoran, K., Bernués, A., Manrique, E., Pacchioli, T., Baines, R., & Boutonnet, J. P. (2001). Current consumer attitudes towards lamb and beef in Europe. Options Méditerranéennes A, 46, 75-79.
• Cömert, M., & Durlu-Ozkaya, F. (2014). Gastronomi Turizminde Beslenme Engelleri Kapsamında Vegan Beslenme Örneği. 15. Ulusal Turizm Kongresi (s. 492-498). Ankara: Gazi Üniversitesi.
• Creswell, J. W., & Clark, V. L. P. (2017). Designing and conducting mixed methods research. Sage publications.
• Durlu Özkaya, F , Akbulut, B , Tulga, D . (2017). Gastronomi Turizmi Engelleri Kapsamında Çölyak. Karadeniz Sosyal Bilimler Dergisi, 9 (16), 213-228.
• Edwards, S. (2013). Living in a minority food culture: A phenomenological investigation of being vegetarian/vegan. Phenomenology & Practice, 7(1), 111-125.Flick, U. (2014). An introduction to qualitative research: Sage.
• Fox, N., & Ward, K. (2008). Health, ethics, and environment: a qualitative study of vegetarian motivations. Appetite, 50(2-3), 422-429.
• Greenebaum, J. (2012). Veganism, identity and the quest for authenticity. Food, Culture & Society, 15(1), 129-144.
• Hodson, G., & Earle, M. (2018). Conservatism predicts lapses from vegetarian/vegan diets to meat consumption (through lower social justice concerns and social support). Appetite, 120, 75-81.
• Ikiz, A. N., & Solunoglu, A. (2018). Otel İşletmelerinde Vejeteryan Gıdalara Yönelik Tutum ve Uygulamalar (Attitudes and Practices Towards Vegetarian Foods in Hotels), Journal of Tourism and Gastronomy Studies, 6 (3),14-25.
• Independent Living Canada (2008), Food for Thought: Persons with Disabilities and Healthy Eating, Summary Research Result: Erişim Adresi: https://www.ilcanada.ca/wp-content/uploads/2016/03/food-for-thought_research-report-may-08-revised.pdf.
• Kansanen, I. (2013). Vegan Travel-The Way how Vegan Diet Influences Travel Experience. (Bachelor), HAAGA-HEUA University of Applied Sciences, Finland.
• Kwon, J., & Lee, Y. M. (2012). Exploration of past experiences, attitudes and preventive behaviors of consumers with food allergies about dining out: a focus group study. Food Protection Trends, 32(12).
• Larsson, C. L., Rönnlund, U., Johansson, G., & Dahlgren, L. (2003). Veganism as status passage: The process of becoming a vegan among youths in Sweden. Appetite, 41(1), 61-67.
• Lea, E., & Worsley, A. (2001). Influences on meat consumption in Australia. Appetite, 36(2), 127-136.
• Lee, Y. M., & Sozen, E. (2016). Food allergy knowledge and training among restaurant employees. International Journal of Hospitality Management, 57, 52-59.
• Lerner, B. A., Phan, L. V., Yates, S., Rundle, A. G., Green, P. H., & Lebwohl, B. (2019). Detection of Gluten in Gluten-Free Labeled Restaurant Food: Analysis of Crowd-Sourced Data. The American journal of gastroenterology.
• Marshall, A. (2005). Take unforeseen risks in restaurant menus off the menu. Hotel & Motel Management, 220(9), 8.
• Markowski, K. L., & Roxburgh, S. (2019). “If I became a vegan, my family and friends would hate me:” Anticipating vegan stigma as a barrier to plant-based diets. Appetite, 135, 1-9.
• Mason, M. (2010). Sample size and saturation in Ph.D. studies using qualitative interviews. Paper presented at the Forum Qualitative Sozialforschung/Forum: qualitative social research.
• McCrory, M. A., Fuss, P. J., Hays, N. P., Vinken, A. G., Greenberg, A. S., Roberts, S. B., 1999. Overeating in America: Association between restaurant food consumption and body fatness in healthy adult men and women ages 19 to 80. Obesity Research 7 (6), 564-571.
• Mendes, E. (2013). An application of the transtheoretical model to becoming vegan. Social work in public health, 28(2), 142-149. doi: 10.1080/19371918.2011.561119.
• Mills, E. N. C., & Breiteneder, H. (2005). Food allergy and its relevance to industrial food proteins. Biotechnology Advances, 23(6), 409-414.
• Myung, E., McCool, A. C., & Feinstein, A. H. (2008). Understanding attributes are affecting meal choice decisions in a bundling context. International Journal of Hospitality Management, 27(1), 119-125.
• Okumus, F., Altinay, L., & Roper, A. (2007). Gaining access for research: Reflections from experience. Annals of Tourism Research, 34(1), 7-26.
• Oliveira, O. M. V., Zandonadi, R. P., Gandolfi, L., de Almeida, R. C., Almeida, L. M., & Pratesi, R. (2014). Evaluation of the presence of gluten in beans served at self-service restaurants: a problem for celiac disease carriers. Journal of culinary science & technology, 12(1), 22-33.
• Onçel, S., Güldemir, O., & Yayla, O. (2018). GEOGRAPHICAL EXPLORATION OF VEGAN DISHES FROM TURKISH CUISINE. GeoJournal of Tourism and Geosites, 23 (3), 824–834.
• Onyango, F. E. V., & Wasike, K. C. (2018). Healthy Eating Products and Customer Outcomes in Restaurants.
• Ozdemir, B., & Caliskan, O. (2015). Menu design: A review of the literature. Journal of Foodservice Business Research, 18(3), 189-206.Ozden, O. (2015). Çölyakla Yaşam Rehberi: Çocuklarda ve Gençlerde Çölyak. Minval Yayınları, Istanbul.
• Öztürk, U. D. M., & Besler, H. T. (2012). Besin alerjileri. Sağlık bakanlığı yayınları. Ankara.
• Palzer, S. (2009). Food structures for nutrition, health, and wellness. Trends in Food Science & Technology, 20(5), 194-200.
• Patton, M. Q. (2002). Qualitative research and evaluation methods. Thousand Oaks. Cal.: Sage Publications.Pratten, J. D., & Towers, N. (2003). Food allergies: a problem for the catering industry. British food journal, 105(4/5), 279-287.
• Povey, R., Wellens, B., & Conner, M. (2001). Attitudes towards following meat, vegetarian and vegan diets: an examination of the role of ambivalence. Appetite, 37(1), 15-26.
• Rivera, M., & Shani, A. (2013). Attitudes and orientation toward vegetarian food in the restaurant industry: An operator's perspective. International Journal of Contemporary Hospitality Management, 25(7), 1049-1065.
• Roma, E., Roubani, A., Kolia, E., Panayiotou, J., Zellos, A., & Syriopoulou, V. P. (2010). Dietary compliance and lifestyle of children with coeliac disease. Journal of human nutrition and dietetics, 23(2), 176-182.
• Sampson, H. A. (1999). Food allergy. Part 2: diagnosis and management. Journal of Allergy and Clinical Immunology, 103(6), 981-989.
• Shani, A. (2010). Vegetarianism. International Encyclopedia of Hospitality Management, Butterworth-Heinemann, Oxford, 674-676.
• Shani, A., & DiPietro, R.B. (2007). Vegetarians: A Typology for Foodservice Menu Development. FIU Hospitality Review 25 (2): 66-73.
• Son, T., Güzin Y., & Bulut, M., (2016). Yaşam Tarzı Olarak Vegan ve Vejetaryenlik [Vegan and Vegetarianism as a Lifestyle]. International Journal of Human Sciences, 13 (1): 830-843, doi: 10.14687/ijhs.v13i1.3614.
• Sverker, A., Hensing, G., & Hallert, C. (2005). ‘Controlled by food’–lived experiences of coeliac disease. Journal of Human Nutrition and Dietetics, 18(3), 171-180.
• Sünnetçioğlu, S., Mercan, Ş. O., Yıldırım, H. M., & Türkmen, S. (2017). Veganların restoranlarda karşılaştıkları sorunlar üzerine bir araştırma. Journal of Tourism and Gastronomy Studies 5/Special issue2 S: 241-252. DOI: 10.21325/jotags.2017.127.
• Tezcan, M., (1999). Etyemezlik-Vejetaryenlik Tercihinin Kültürel Boyutları [Cultural Dimensions of IrritabilityVegetarianism]. Ankara: Türk Mutfak Kültürü Üzerine Araştırma ve Tanıtma Vakfı Yayınları.
• Tham, E. H., & Leung, D. (2018). How Different Parts of the World Provide New Insights Into Food Allergy. Allergy, asthma & immunology research, 10(4), 290-299.
• Thomas Jr, L., & Mills, J. E. (2006). Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of Foodservice, 17(1), 6-22.
• Turkish Public Health (2018). Colyak Hastaligi, https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-hareketli-hayat-db/Yayinlar/rehberler/Colyak_Hastaligi_Ogretmenlere_Yonelik_Bilgilendirme_Rehberi.pdf (Access Date: 02.02.2019).
• Van Putten, M. C., Frewer, L. J., Gilissen, L. J., Gremmen, B., Peijnenburg, A. A., & Wichers, H. J. (2006). Novel foods and food allergies: a review of the issues. Trends in Food Science & Technology, 17(6), 289-299.
• Vesanto, M.& Davis, B. (2003). Becoming Vegetarian: the complete guide to adopting a healthy vegetarian diet. 1st edition. Toronto: Book Publishing Company.
• Vitouladiti, O. (2014). Content analysis as a research tool for marketing, management and development strategies in tourism. Procedia Economics and Finance, 9, 278-287.
• Wilson, Robert H. "Restaurants and food allergies: a dangerous recipe." Journal of Foodservice Business Research7, no. 3 (2005): 17-33.