Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists' Tastes in Fish Tourism

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F22%3A10445727" target="_blank" >RIV/00216208:11310/22:10445727 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1007/978-981-16-9701-2_11" target="_blank" >https://doi.org/10.1007/978-981-16-9701-2_11</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/978-981-16-9701-2_11" target="_blank" >10.1007/978-981-16-9701-2_11</a>

Result language

angličtina

Original language name

Pacific Swordfish or Bohemian Black Carp? Bourdieuan Classification of Tourists' Tastes in Fish Tourism

Original language description

This research aims to explore whether Pierre Bourdieu&apos;s theory of social fields can be used to determine preferences for tourism products. In particular, fish gastronomy as a part of fish tourism in the region of South Bohemia, Czech Republic, was examined. Special attention was paid to dishes prepared from the most typical Czech fish, common carp (Cyprinus carpio). The qualitative research methodology was employed, including a focus group with five Czech chefs and photo-elicitation interviews (PEIs) with 25 Czech tourists. During the PEIs, 128 photographs of 16 most typical Czech carp dishes were presented to start a discussion and evoke agents&apos; emotions. Results comprise of constructing the Bourdieuan food space with the positioning of agents and their tastes depicted by most preferred carp dishes. Selective transcriptions were used to show possession of various levels of embodied cultural capital. While traditional fish dishes were more preferred by tourists with higher embodied cultural capital, tourists with lower levels of embodied cultural capital chose modern dishes. The differences between lower and higher levels of this capital were demonstrated by underlining one of the two opposing food aspects-functionality or taste. Moreover, the PEIs led the agents to describe subsequent tourism activities that were mostly in accordance with the previous food-connected statements.

Czech name

—

Czech description

—

Type

D - Article in proceedings

CEP classification

—

OECD FORD branch

10511 - Environmental sciences (social aspects to be 5.7)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Advances in Tourism, Technology and Systems. Selected Papers from ICOTTS 2021, Volume 2. Smart Innovation, Systems and Technologies

ISBN

978-981-16-9700-5

ISSN

2190-3018

e-ISSN

—

Number of pages

11

Pages from-to

127-137

Publisher name

Springer Science and Business Media Deutschland GmbH

Place of publication

Singapur

Event location

Cartagena de Indias, Colombia

Event date

Nov 4, 2021

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

—