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http://bura.brunel.ac.uk/handle/2438/31863Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Li, W | - |
| dc.contributor.author | Kim, YR | - |
| dc.contributor.author | Scarles, C | - |
| dc.contributor.editor | Ferrer-Rosell, B | - |
| dc.contributor.editor | Massimo, D | - |
| dc.contributor.editor | Berezina, K | - |
| dc.coverage.spatial | Johannesburg, South Africa | - |
| dc.date.accessioned | 2025-08-29T09:47:22Z | - |
| dc.date.available | 2025-08-29T09:47:22Z | - |
| dc.date.issued | 2023-01-15 | - |
| dc.identifier | ORCiD: Wenliang (Max) Li https://orcid.org/0000-0001-8342-7330 | - |
| dc.identifier | ORCiD: Yoo Ri Kim https://orcid.org/0000-0002-1451-3355 | - |
| dc.identifier | ORCiD: Caroline Scarles https://orcid.org/0000-0001-8279-3689 | - |
| dc.identifier.citation | Li, W., Kim, Y.R. and Scarles, C. (2023) 'What Makes People So Fond of Food Travel Vlogs? A Preliminary Study', in B. Ferrer-Rosell,, D. Massimo,and K. Berezina (eds.) Information and Communication Technologies in Tourism 2023: Proceedings of the ENTER 2023 eTourism Conference, Johannesburg, South Africa, 18-20 January 2023. (Springer Proceedings in Business and Economics (SPBE)). Cham: Springer, pp. 154 - 159 | en_US |
| dc.identifier.isbn | 978-3-031-25751-3 (pbk) | - |
| dc.identifier.isbn | 978-3-031-25752-0 (ebk) | - |
| dc.identifier.issn | 2198-7246 | - |
| dc.identifier.uri | https://bura.brunel.ac.uk/handle/2438/31863 | - |
| dc.description.abstract | The large consumption of food travel vlogs during the COVID-19 pandemic shows its potential for destination promotion. However, little research has been done on this video form. This study explores the difference in food travel vlogs, short videos, live videos, and DMO promotion videos (DPVs) and concludes four distinctive characteristics of food travel vlogs (storytelling, authenticity, intimacy, and presence) through 38 semi-structured interviews. A Stimulus-Organism-Response (SOR) model-based conceptual framework is proposed to help understand the mechanism underlying the influence of food travel vlogs on travellers. This study hopes to provide theoretical and practical implications for destination management and vlogging practices. | en_US |
| dc.format.extent | 154 - 159 | - |
| dc.format.medium | Print-Electronic | - |
| dc.language | English | - |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.rights | Creative Commons Attribution 4.0 International | - |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | - |
| dc.source | ENTER 2023 eTourism Conference | - |
| dc.source | ENTER 2023 eTourism Conference | - |
| dc.subject | food travel vlog | en_US |
| dc.subject | storytelling | en_US |
| dc.subject | authenticity | en_US |
| dc.subject | intimacy | en_US |
| dc.subject | presence | en_US |
| dc.subject | Stimulus-Organism-Response model | en_US |
| dc.title | What Makes People So Fond of Food Travel Vlogs? A Preliminary Study | en_US |
| dc.type | Conference Paper | en_US |
| dc.date.dateAccepted | 2022-10-15 | - |
| dc.identifier.doi | https://doi.org/10.1007/978-3-031-25752-0_17 | - |
| dc.relation.isPartOf | Information and Communication Technologies in Tourism 2023: Proceedings of the ENTER 2023 eTourism Conference, Johannesburg, South Africa, January 18-20, 2023 | - |
| pubs.finish-date | 2023-01-20 | - |
| pubs.finish-date | 2023-01-20 | - |
| pubs.place-of-publication | Cham | - |
| pubs.publication-status | Published | - |
| pubs.start-date | 2023-01-18 | - |
| pubs.start-date | 2023-01-18 | - |
| dc.identifier.eissn | 2198-7254 | - |
| dc.rights.license | https://creativecommons.org/licenses/by/4.0/legalcode.en | - |
| dcterms.dateAccepted | 2022-10-15 | - |
| dc.rights.holder | The Author(s) | - |
| Appears in Collections: | Brunel Business School Research Papers | |
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|---|---|---|---|---|
| FullText.pdf | Copyright © 2023 The Author(s). Rights and permissions: Open Access. This chapter is licensed under the terms of the Creative Commons Attribution 4.0 International License (https://creativecommons.org/licenses/by/4.0/), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made. The images or other third party material in this chapter are included in the chapter's Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the chapter's Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. | 160.77 kB | Adobe PDF | View/Open |
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