Critical realism: a methodological design for destination food image research

• Lai, Mun Yee ^[1] ; Catheryn Khoo ^[3] ; Ying Wang ^[2]
  1. [1] I-Shou University

     I-Shou University

     Taiwán

     
  2. [2] Griffith University

     Griffith University

     Australia

     
  3. [3] Torrens University, Brisbane, Australia

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• Localización: Tourism recreation research, ISSN 0250-8281, Vol. 49, Nº. 5, 2024, págs. 950-968
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This paper provides a critical realist reflection on methodological decisions that frame examination of the effectiveness of destination branding using food and cuisine. The authors use a multi-method strategy to evaluate the degree of congruence amongst (1) destination marketers’ promotional food images, (2) internal stakeholders’ perception of images, and (3) tourists’ views of food destinations. Results reveal that critical realism enhances the capacity to explore the less observable forces influencing food image across diverse stakeholder groups and builds a more coherent attribute-based framework to measure gaps in perception