Every culture, every tradition, every identity is the product of a dynamic and unstable reality created by exchanges, intersections and contaminations,and food is no exception,being the result of a continuous exchange and intersection. One of the places where food relationships develop, is without doubt in ethnic restaurants. The possibility that in the same territory there can be restaurants expression of different cultures accessible to anyone wishing to have a new gastronomic experience, shows how food can be an intercultural social connector. To know to what extent food is a good intercultural connector we use the TripAdvisor website, which provides reviews of travel-related content. In this paper we analyze the reviews of Italian and foreign customers on that website about twelve Italian restaurants on the island of Tenerife. The objective is to identify the reasons behind a positive or negative gastronomic experience.

Italians and Canarians. Analysis of the reviews of Italian restaurant customers in Tenerife

G. La Rocca
;
2018

Abstract

Every culture, every tradition, every identity is the product of a dynamic and unstable reality created by exchanges, intersections and contaminations,and food is no exception,being the result of a continuous exchange and intersection. One of the places where food relationships develop, is without doubt in ethnic restaurants. The possibility that in the same territory there can be restaurants expression of different cultures accessible to anyone wishing to have a new gastronomic experience, shows how food can be an intercultural social connector. To know to what extent food is a good intercultural connector we use the TripAdvisor website, which provides reviews of travel-related content. In this paper we analyze the reviews of Italian and foreign customers on that website about twelve Italian restaurants on the island of Tenerife. The objective is to identify the reasons behind a positive or negative gastronomic experience.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11387/132759
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