Les évidences au sujet du rôle de la saine alimentation dans la prévention des maladies chroniques sont sans équivoque. Cependant, les Québécois peinent à atteindre les recommandations nationales en matière de saine alimentation. De nombreux facteurs relatifs à l’individu, à l’environnement social et à l’environnement alimentaire physique peuvent influencer les choix alimentaires. Jusqu’à présent, les déterminants de la saine alimentation ont été très peu étudiés au Canada. De plus, les études ayant identifié des déterminants de la saine alimentation ont souvent utilisé des outils de mesure non validés. Le premier objectif général de mes travaux de doctorat était de développer des questionnaires spécifiquement conçus pour les adultes québécois et de procéder à leur validation. Pour ce faire, des questionnaires portant sur l’appréciation des aliments « camelote », le soutien des proches pour manger sainement et la perception de l’environnement alimentaire ont été développés. Dans le cadre d’une étude de validation, 75 femmes et 75hommes ont rempli les questionnaires à deux reprises sur une plateforme web. Les questionnaires développés ont démontré leur validité et fiabilité à la suite d’un processus de validation en plusieurs étapes. Le deuxième objectif général de cette thèse était d’identifier des déterminants, relatifs à l’individu, à l’environnement social et à l’environnement physique, associés à l’adhésion aux recommandations du guide alimentaire canadien (GAC) 2007, en vigueur au moment de l’étude, chez les adultes québécois et d’investiguer des interactions possibles entre les différents déterminants. Cet objectif a été atteint dans le contexte de l’étude PREDISE (PREDicteurs Individuels, Sociaux et Environnementaux de la saine alimentation), pour laquelle un échantillon composé de 1200 Québécois francophones âgés de 18 à 65 ans a été recruté. Les participants provenaient de cinq régions du Québec (Capitale-Nationale/Chaudière-Appalaches, Saguenay-Lac-St-Jean, Montréal, Mauricie et Estrie) et ont été recrutés par strates démographiques basées sur le sexe et l’âge dans le but de constituer un échantillon représentatif de la population francophone de ces régions. Les participants ont eu accès à la plateforme web de l’étude d’où ils ont rempli un ensemble de questionnaires, dont des rappels alimentaires de 24h. Les travaux de cette thèse ont premièrement permis de documenter que l’autoévaluation de la qualité de l’alimentation ne reflète pas adéquatement l’adhésion mesurée aux recommandations du GAC 2007. Nous avons également observé que la connaissance des recommandations du GAC 2007 était associée positivement à l’adhésion à celles-ci, plus particulièrement chez les individus ayant un niveau de scolarité plus faible et chez ceux vivant sans enfant. L’appréciation des aliments riches en sel et en gras a été associée négativement à l’adhésion au GAC 2007, plus particulièrement chez les hommes ainsi que chez les femmes ayant un niveau de scolarité plus faible. L’appréciation des aliments riches en sucre, quant à elle, n’était pas associée significativement à l’adhésion aux recommandations du GAC 2007. Le soutien des proches à domicile pour manger sainement a été associé à l’adhésion au GAC 2007, alors que la perception de l’environnement alimentaire physique n’y était pas associée. La motivation autodéterminée à l’égard de l’alimentation a été positivement associée à l’adhésion au GAC 2007 et la motivation non-autodéterminée y était négativement associée. Finalement, nous avons observé que la motivation autodéterminée explique en partie l’association entre certaines variables (c.-à-d., le sexe, l’éducation, le tabagisme, les connaissances en nutrition et le soutien social) et l’adhésion au GAC 2007.En somme, les travaux présentés dans cette thèse sont le résultat de la première étude visant spécifiquement l’analyse de déterminants de l’adhésion aux recommandations canadiennes en matière de saine alimentation chez les adultes québécois. Ils ont permis d’identifier des déterminants importants, tels que les connaissances en nutrition, le soutien des proches à domicile et la motivation autodéterminée qui pourront dorénavant être des cibles de choix dans le but de guider les Québécois vers des choix alimentaires plus sains. / The evidence about the role of healthy eating in the prevention of chronic disease is une quivocal. However, Quebecers are struggling to meet national guidelines for healthy eating. Many factors related to the individual, the social environment and the physical food environment can influence food choices. To date, determinants of healthy eating have been scarcely studied in Canada. In addition, studies on determinants of healthy eating have often used non-validated questionnaires. The first general objective of this thesis was to develop and validate questionnaires specifically designed for French-speaking adults from the Province of Québec. Questionnaires on food liking, social support for healthy eating and the perception of the food environment were developed. As part of a validation study, 75 women and75 men were recruited and completed the questionnaires twice on a web platform. The newly developed questionnaires have demonstrated their validity and reliability through a multistage validation process. The second general objective was to identify individual, social, and environmental determinants of the adherence2007 Canada's Food Guide (CFG), in adults from the Province of Québec, and to investigate possible interactions between determinants. The 2007 CFG constituted the guidelines in force when the study was initiated. This objective was achieved in the context of the PREDISE study, for which a sample of 1,200 French speaking adults from the Province of Quebec aged 18 to 65 was recruited. Recruitment was performed in five different regions of the province (i.e., Capitale-Nationale/Chaudière-Appalaches, Saguenay-Lac-St-Jean,Montreal, Mauricie, and Estrie) and was designed so that participants represent the French-speaking adult population of each region based on sex and age. Participants completed a series of questionnaires on an internet platform, including 24-hour food recalls In this thesis, we observed that self-rated diet quality has a poor ability to predict adherence to healthy eating guidelines. It was also found that nutrition knowledge is positively associated with adherence to 2007 CFG, andthat the association is stronger among participants with a lower education level. We also observed that liking forsweet foods is not associated with diet quality, but that a stronger liking for foods high is salt and fat is associated with a lower poorer adherence to 2007 CFG, especially among men and among women with a lower education level. Moreover, our results suggest that the social environment, more precisely social support from close othersat home, may have a stronger influence on healthy eating than perceived physical environmental factors. Finally,self-determined motivation was positively associated with diet quality whereas non-self-determined motivation was negatively associated with diet quality. Self-determined motivation partly accounted for the associations ofvarious factors (i.e., sex, education, smoking status, nutrition knowledge, and social support) with adherence to2007 CFG In conclusion, this thesis is the result of the first study specifically aimed at analyzing the determinants of adherence to Canadian healthy eating guidelines in the adult population of the Province of Quebec. We have identified important determinants, such as nutrition knowledge, social support for healthy eating and selfdetermined motivation, which can henceforth be targeted in interventions and healthy eating campaigns to guide Quebecers towards healthier food choices

Ce travail sur la céramique de cuisine tournée et les pratiques culinaires s’articule en deux parties complémentaires, visant à aboutir à une vue globale des activités culinaires des sociétés de Gaule méditerranéenne au cours de l’âge du Fer, de la fin du VIIe à la fin du IIIe s. av. n. è. La première partie est consacrée à l’étude des céramiques de cuisson et des mortiers produits sur le littoral gaulois et importés du bassin méditerranéen. L’analyse typo-chronologique se fonde sur un vaste corpus bibliographique ainsi que sur du mobilier inédit. Elle sert de point de départ à une réflexion sur l’organisationdes productions régionales, sur les dynamiques d’importation des productions méditerranéennes et enfin sur l’utilisation des différents récipients dans le cadre des activités culinaires. La seconde partie élargit le cadre analytique à l’ensemble de la vaisselle de préparation et de consommation, aux ustensiles, aux structures et aux espaces liés aux pratiques culinaires, ainsi qu’aux aliments consommés. L’accent est mis sur les gestes liés aux activités de préparation, notamment par le recours à la documentation ethnographique. L’approche fonctionnelle et culturelle des différents objets permet d’aborder la question de l’existence de faciès de consommation, d’évaluer l’impact des contacts ethniques et culturels sur les pratiques de consommation, et enfin de mener une réflexion sur la valeur heuristique de l’étude des pratiques culinaires pour la définition des groupes ethniques et culturels, ainsi que sur la portée identitaire de ces pratiques pourles communautés concernées. / This work on wheel-made cooking ware and culinary practices is structured in two complementary parts, which aim to give an overview of the culinary activities of Mediterranean Gaul societies during the Iron Age (i. e. from the end of the 7th century to the end of the 3rd century BC). The first part is dedicated to the study of cooking ware and mortars produced on the French coastline and imported from the Mediterranean basin. The typo-chronological analysis is based on a wide bibliographical corpus and on unpublished data. It constitutes a starting point for a reflection on the organization of regionalproductions, on the import dynamics of Mediterranean productions and on the pottery use within the framework of culinary activities. The second part enlarges the analytical framework to all the kitchen and table ware, to the tools and areas related to the culinary practices, as well as to the food consumed. Stress is laid on the gestures linked to the preparation activities by offering an ethnographic reading. The functional and cultural approach of the different objects allows to work on the existence of consumption patterns, to estimate the impact of ethnic and cultural contacts on the consumption practices,as well as to investigate the heuristic value of the culinary practices for the definition of ethnic and cultural groups and the analysis of their significance in terms of identity.

Négligés par l’histoire des techniques, les objets de la vie domestique et du quotidien sont abordés dans cette thèse sur travaux, par le prisme des Arts ménagers culinaires. L’omniprésence des objets techniques à la maison et particulièrement en cuisine est inversement proportionnelle à l’intérêt accordé à ces objets en histoire des techniques. Témoins et acteurs, les objets culinaires sont en interrelations avec hommes et femmes. Ces objets sont imaginés, construits, achetés, donnés, utilisés, acceptés, rejetés, usés, détournés, modifiés, idéalisés, aimés, transmis, détestés, jetés, conservés, exposés… Autant de rapports et de modes d’appropriation qui révèlent des liens permanents entre les hommes et les femmes, inventeurs, concepteurs, utilisateurs, conservateurs, et des objets qui évoluent et se modifient à leurs contacts. Appropriation scientifique, patrimoniale, muséale, individuelle, sociétale ou encore familiale sont ainsi mises en avant. Ces échanges, confrontations et co-constructions sont interrogés et différents niveaux d’appropriation déclinés, afin de faire ressortir les valeurs heuristiques de ces objets (particulièrement l’autocuiseur et le réfrigérateur). Dans un XXe siècle élargi (1880-1980) en insistant sur l’entre-deux-guerres (objets assimilés à de la science) et les Trente Glorieuses (objets de consommation), l’analyse des cristallisations culturelles, politiques, sociales, techniques et géopolitiques inscrites dans ces objets familiers est abordée dans approche comparative afin de cerner la spécificité d’un mode d’appropriation français des Arts ménagers culinaires. / Often overlooked in the history of technology, objects of domestic, everyday life will be examined in this thesis through the lens of the culinary « Arts Ménagers » (the household culinary arts). The omnipresence of technical objects at home and especially in the kitchen is inversely proportional to the interest given to these objects in the history of technology. Witnesses, actors, culinary objects are interrelated with men and women. These objects are designed, constructed, bought, donated, used, embraced, discarded, worn out, misused, modified, idealized, loved, passed down, hated, preserved, displayed ... numerous relations and modes of appropriation which reveal permanent connections between men and women, inventors, designers, users, curators, and objects that evolve and change with their interactions. Appropriation by science, heritage, society, museums, families, and individuals, are consequently highlighted. These exchanges, confrontations, and co-constructions are questioned and different levels of appropriation are broken down in order to highlight the heuristic values of these objects (particularly the pressure cooker and the refrigerator). This work covers an expanded twentieth century (1880-1980), placing special emphasis on the interwar period (objects considered as science) and the glorious thirties (objects of consumption). The analysis of the cultural, political, social, technological and geopolitical crystallisations of these familiar items is studied in a comparative approach in order to identify the specificity of the French mode of adoption of the Culinary “Arts ménagers”.

Cette thèse vise à décrire l'histoire de la gastronomie et de la cuisine au XVIIIème siècle en Espagne mais pas seulement car des comparaisons seront faites avec d'autres pays Européens. Cette analyse a nécessité plusieurs ingrédients que sont les ouvrages culinaires et les iconographies ainsi que d'autres représentations artistiques. Le but étant de faire comprendre les mécanismes qui animent la cuisine du XVIIIème siècle menant à la création de livres de cuisine afin de faire valoir ce métier autrefois considéré comme vil mais aussi afin de mettre en avant les bienfaits et les méfaits des aliments. / This thesis not only aims to describe the history of gastronomy and 18th century cooking in Spain but also to compare it to other European countries. This analysis required several ingredients such as culinary works and iconographies as well as other artistic representations. The purpose being to understand the mechanisms which made up 18th century cooking and lead to the creation of cookbooks so as to promote this trade once considered unworthy. It will also focus on the benefits and harmful effects.

The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015

The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015

Culinary tourism is emerging as an important component of the rapidly growing cultural tourism market. It introduces tourists to new flavours and different traditions associated with the preparation, serving, and consuming of foods and beverages. Although food has been strongly linked to tourism in some European and Asian destinations for years, culinary tourism is a relatively new phenomenon in North America. Current research tends to focus on only one aspect of culinary tourism, wine, with most research done in Australia and New Zealand. Although growing, there is still little research in Canada, and it has also concentrated on the wine component of culinary tourism. However, those who engage in wine tourism may not necessarily be the same people who would engage in other culinary practices such as visiting farmer?s fairs and markets, browsing food stores featuring local and gourmet ingredients, or who seek out authentic cuisine in restaurants. This study examines the characteristics and composition of the Canadian culinary tourism market and also explores the relationship between food and wine tourism. The study is based on the Travel Activities and Motivations Survey (TAMS) dataset. The survey was carried out between September 1999 and April 2000 and involved a telephone interview followed by a mail questionnaire. The total number of completed mail questionnaires received was 5,740, generating a response rate of 23. 2%. The objectives of the study were to understand the similarities and differences between 1) Canadian culinary travellers and the rest of the Canadian traveling population; 2) culinary tourists engaging in food-related activities, those who participate in wine, and those who participate in both; and 3) to identify segments of culinary tourists with respect to cross-participation in each of the culinary related activities. The segments were compared in terms of demographics, psychographics, vacation and getaway trip characteristics, and media consumption habits. To accomplish the first two objectives, culinary-related activities were arranged in three groups: <br> <b>Group One</b>: farmer?s fairs/markets; shop/browse gourmet foods in retail stores or farms; pick-your-own farms/harvesting; <Br> <b>Group Two</b>: restaurant dining featuring regional or local cooking; restaurant dining at internationally acclaimed restaurants; staying at a cooking school; staying at a gourmet restaurant with accommodation on premises; <br> <b>Group Three</b>: touring a region?s wineries where one stays one or more nights; going to wineries for day visits and tasting; staying at a wine tasting school. ?Culinary travellers? were conceptually defined as those who had taken trips in Canada in the past two years preceding the survey, and had participated in at least one activity from both group one <u>and</u> two <u>or</u> had participated in at least one activity from group three. ?Food travellers? were defined as those who had traveled in Canada in the past two years preceding the survey and had participated in at least one activity from Group One <u>and</u> Two and had not engaged in any activities in Group Three; ?wine travellers? were those who had participated in at least one activity in Group Three and did not qualify as ?food travellers?; and ?food and wine travellers? were those who met the criteria of both ?food? and ?wine? travellers. A factor analysis was performed in order to establish which cuisine-related variables were closely related and what underlying dimensions might exist in culinary tourism activities. The next step was to perform a k-means cluster analysis of the factors in order to identify distinct groups of cuisine travellers. The resulting four clusters were labeled: ?rural?, ?sophisticated?, ?indifferent?, and ?true cuisine?. The results show that the Canadian culinary tourism market represents nearly 45% of Canadian travellers and exhibits characteristics and behaviours that clearly distinguish them from other tourists. Canadian culinary tourists tend to be females in their mid-forties, highly educated with above average incomes; they are highly diverse in their travel motivations, interests, and activities pursuits (both at home and while traveling); travel mainly in the summer months but also take trips in the other seasons; they are accompanied by a spouse/partner (no children) while traveling and stay at hotels/resorts/country inns or at the homes of friends and relatives. They exhibit high readership preferences for newspapers (daily and weekend) and travel publications, and are more likely to use the Internet as an information source. In all instances, the culinary segment represented the large majority compared to the non-culinary travellers. Two segments emerged as relatively consistent across the analyses involving the ?food?, ?wine?, ?food and wine?, and the ?rural?, ?sophisticated?, ?indifferent?, and ?true cuisine? segments. These segments were the ?food/rural? and the ?food and wine/true cuisine? groups. The ?food/rural? group are highly interested in the local, traditional country-style forms of cuisine associated with rural regions; they seem to enjoy being in rural areas and close to the sources of their daily food. They tend to be females, in their mid-forties, with secondary education and middle incomes; travel to strengthen family ties, and seek simpler holiday experiences associated with rural regions. In contrast, the ?food and wine/true cuisine? group is very diverse in their travel motivations and activities pursuits; they are highly involved in all aspects of culinary tourism and exhibit high cultural orientation and exquisite tastes; these are females, in their mid-forties, university graduates with incomes well above average. Another interesting finding is that wine tourists appear mostly interested in the wine itself; they are not really as active and diverse in their activities and interests as the food and food and wine enthusiasts. This may indicate that food and not wine is what motivates culinary tourists; rather, wine is only a supplement. The findings of the study led to a consideration of possible marketing implications and areas for future research have been provided.

In the last twenty years, Saudi Arabia has been modernizing much faster and in a shorter period than in the majority of the world’s countries. This study seeks to examine factors that influence the diet of Saudi Arabians. Aside from language, one of the principal manifestations of culture is a country’s cuisine. I sought to determine whether factors, such as exposure to other countries, an income increase, or simply the desire to diversify the palette have led to a change in diet. This mixed-methods study employed 148 surveys looking at attitudes towards the United States and other countries, travel abroad, age, religiousness, and the influence of television and the Internet. These variables were correlated against where food is bought and dining preference. Fifteen in-depth interviews looked at longitudinal changes in traditional vegetable and meat markets since the arrival of the hypermarket. Findings indicated that the recent introduction of a multitude of foreign restaurants and foods into Saudi Arabia is not a new story, but only a new chapter in a book written by Saudi merchants. The Gulf Arabs are known, and have been known for millennia, as traders. I put forward that Saudi businessmen are the agents of change not multinational corporations. The presence of these restaurants and hypermarkets is due largely to pull, not push factors. If their culture is dramatically changing, then it is at the behest of Saudi Arabians themselves.

Le restaurant traditionnel suit une formule sur laquelle les dîneurs peuvent toujours compter pour leur repas. Les dîneurs entrent dans la salle à manger, souvent avec une réservation, et le maître d’hôtes leur montre la table. Puis ils regardent la carte et commandent les plats qu’ils veulent au serveur. Les convives à table discutent de la vie ou du travail pour le reste du repas. Le restaurant décoré et arrangé selon un thème qui crée une ambiance dans la salle. Il y a des serveurs et des serveuses pour faciliter le rapport entre les chefs et les personnes à table dans la salle. Après un plat, ou deux, ou trois, le repas est fini et l’expérience au restaurant est finie quand les dîneurs retournent à leurs vies quotidiennes hors du restaurant. Le restaurant est vraiment une expérience, même si c’est pour un déjeuner rapide ou un repas de cinq heures à un restaurant de la haute gastronomie.

Culinary tourism is emerging as an important component of the rapidly growing cultural tourism market. It introduces tourists to new flavours and different traditions associated with the preparation, serving, and consuming of foods and beverages. Although food has been strongly linked to tourism in some European and Asian destinations for years, culinary tourism is a relatively new phenomenon in North America. Current research tends to focus on only one aspect of culinary tourism, wine, with most research done in Australia and New Zealand. Although growing, there is still little research in Canada, and it has also concentrated on the wine component of culinary tourism. However, those who engage in wine tourism may not necessarily be the same people who would engage in other culinary practices such as visiting farmer?s fairs and markets, browsing food stores featuring local and gourmet ingredients, or who seek out authentic cuisine in restaurants. This study examines the characteristics and composition of the Canadian culinary tourism market and also explores the relationship between food and wine tourism. The study is based on the Travel Activities and Motivations Survey (TAMS) dataset. The survey was carried out between September 1999 and April 2000 and involved a telephone interview followed by a mail questionnaire. The total number of completed mail questionnaires received was 5,740, generating a response rate of 23. 2%. The objectives of the study were to understand the similarities and differences between 1) Canadian culinary travellers and the rest of the Canadian traveling population; 2) culinary tourists engaging in food-related activities, those who participate in wine, and those who participate in both; and 3) to identify segments of culinary tourists with respect to cross-participation in each of the culinary related activities. The segments were compared in terms of demographics, psychographics, vacation and getaway trip characteristics, and media consumption habits. To accomplish the first two objectives, culinary-related activities were arranged in three groups: <br> <b>Group One</b>: farmer?s fairs/markets; shop/browse gourmet foods in retail stores or farms; pick-your-own farms/harvesting; <Br> <b>Group Two</b>: restaurant dining featuring regional or local cooking; restaurant dining at internationally acclaimed restaurants; staying at a cooking school; staying at a gourmet restaurant with accommodation on premises; <br> <b>Group Three</b>: touring a region?s wineries where one stays one or more nights; going to wineries for day visits and tasting; staying at a wine tasting school. ?Culinary travellers? were conceptually defined as those who had taken trips in Canada in the past two years preceding the survey, and had participated in at least one activity from both group one <u>and</u> two <u>or</u> had participated in at least one activity from group three. ?Food travellers? were defined as those who had traveled in Canada in the past two years preceding the survey and had participated in at least one activity from Group One <u>and</u> Two and had not engaged in any activities in Group Three; ?wine travellers? were those who had participated in at least one activity in Group Three and did not qualify as ?food travellers?; and ?food and wine travellers? were those who met the criteria of both ?food? and ?wine? travellers. A factor analysis was performed in order to establish which cuisine-related variables were closely related and what underlying dimensions might exist in culinary tourism activities. The next step was to perform a k-means cluster analysis of the factors in order to identify distinct groups of cuisine travellers. The resulting four clusters were labeled: ?rural?, ?sophisticated?, ?indifferent?, and ?true cuisine?. The results show that the Canadian culinary tourism market represents nearly 45% of Canadian travellers and exhibits characteristics and behaviours that clearly distinguish them from other tourists. Canadian culinary tourists tend to be females in their mid-forties, highly educated with above average incomes; they are highly diverse in their travel motivations, interests, and activities pursuits (both at home and while traveling); travel mainly in the summer months but also take trips in the other seasons; they are accompanied by a spouse/partner (no children) while traveling and stay at hotels/resorts/country inns or at the homes of friends and relatives. They exhibit high readership preferences for newspapers (daily and weekend) and travel publications, and are more likely to use the Internet as an information source. In all instances, the culinary segment represented the large majority compared to the non-culinary travellers. Two segments emerged as relatively consistent across the analyses involving the ?food?, ?wine?, ?food and wine?, and the ?rural?, ?sophisticated?, ?indifferent?, and ?true cuisine? segments. These segments were the ?food/rural? and the ?food and wine/true cuisine? groups. The ?food/rural? group are highly interested in the local, traditional country-style forms of cuisine associated with rural regions; they seem to enjoy being in rural areas and close to the sources of their daily food. They tend to be females, in their mid-forties, with secondary education and middle incomes; travel to strengthen family ties, and seek simpler holiday experiences associated with rural regions. In contrast, the ?food and wine/true cuisine? group is very diverse in their travel motivations and activities pursuits; they are highly involved in all aspects of culinary tourism and exhibit high cultural orientation and exquisite tastes; these are females, in their mid-forties, university graduates with incomes well above average. Another interesting finding is that wine tourists appear mostly interested in the wine itself; they are not really as active and diverse in their activities and interests as the food and food and wine enthusiasts. This may indicate that food and not wine is what motivates culinary tourists; rather, wine is only a supplement. The findings of the study led to a consideration of possible marketing implications and areas for future research have been provided.