In spite of renewed attention for practices in tourism studies, the analysis of practices is often isolated from theories of practice. This theoretical paper identifies the main strands of practice theory and their relevance and application to tourism research, and develops a new approach to applying practice theory in the study of tourism participation. We propose a conceptual model of tourism practices based on the work of Collins (2004), which emphasises the role of rituals in generating emotional responses. This integrated approach can focus on individuals interacting in groups, as well as explaining why people join and leave specific practices. Charting the shifting of individuals between practices could help to illuminate the dynamics and complexity of tourism systems.
DOCUMENT
Due to the increase in the number of elderly and people seeking medical care, the hotel market with a blend of care and leisure experiences is expected to grow in the future (Han, 2013; Karuppan & Karuppan, 2010; Laesser, 2011). The role of care hotels as an intersection between the care and the tourism sectors makes a vacation in a care hotel an interesting social practice to study. In this contribution a social practices approach (Spaargaren, 1997) is applied to investigate how demand and supply interact during a care hotel vacation. Semi-structured interviews are used to identify successful and less successful interactions or practices between senior guests and personnel in five Dutch care hotels. These interactions are related to materials (care and leisure facilities), competences (skills and empathy of the personnel) and meanings (motivations and aspirations of guests) in the care hotel practice (see Shove et al., 2012). The results show that a social practice approach combined with a qualitative research method may be more suited to analysing the complex encounters between guests and personnel during care hotel vacations than more traditional theories from service or experience quality studies. Simultaneously, this study makes clear that we need to develop alternative qualitative (and/or quantitative) research methods to study more privacy-related or intimate practices or rituals as in the case of care hotels.
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Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
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