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dc.contributor.advisorJensen, Øystein
dc.contributor.authorKvalsvik, Fifi Tjan
dc.descriptionMaster's thesis in International Hospitality Managementnb_NO
dc.description.abstractMore people are in search of authentic culinary experiences to get a glimpse of someone else’s kitchen techniques, as well as their lifestyle. One of the emerging trends is cooking classes at a tourist destination. Cooking classes in a private home are favorite forms of food tourism. The purpose of this study is to gain a better understanding of what aspects influences tourists' perceptions about the authenticity of a meal experience at a cooking class. This research adopted a phenomenological approach and qualitative research method. A qualitative approached based on observations, semi-structured in-depth individual interviews with eleven participants, and secondary data material that consisted of cooking class' webpages, guest comments from trip advisor, blogs and video material via online sources were reviewed to collect the required data. The findings based on collected data from cooking classes in Bali indicate that participants perceive their meal experience at a cooking class as 'authentic'. Participants stated that being at the local market where the local people do their trading, listening to stories about Balinese traditional rituals and legends, also being able to cook in a local family compound, using traditional cooking methods with local chefs and staff are the most important aspects that influences the authenticity of a meal experience at a cooking class.nb_NO
dc.publisherUniversity of Stavanger, Norwaynb_NO
dc.title"Happy Belly in Paradise": A case study of "Authentic" meal experiences at cooking classes in Balinb_NO
dc.typeMaster thesisnb_NO
dc.subject.nsiVDP::Samfunnsvitenskap: 200::Økonomi: 210::Bedriftsøkonomi: 213nb_NO

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  • Studentoppgaver (SV-NHS) [545]
    Master- og bacheloroppgaver i International hotel and tourism leadership / serviceledelse

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