Authors
Abstract
At present, a trend called eatertainment is developed, in which unprecedented consumption situations that fuse gastronomy and entertainment, which contribute to the development of more innovative establishments that can remain in the market and generate economic growth to the city based on creative and cultural industries. Therefore, this article focuses on understanding the symbolic and meaningful constructions of people between 20 and 40 years of age from their perception by consuming eatertainment experiences in thematic restaurants of Medellín for which purpose, this trend was compared worldwide, nationally and locally, as well as internal and external inputs in the perception of consumers were identified and the symbolic constructions derived from them are described. Consequently, the analysis focuses on how the city has appropriated this trend and tries to understand what consumers think about it to identify opportunities in its development. Epistemological parameters were based on phenomenology as an eclectic current that studies experiences, whose methodology was qualitative with collection techniques such as interviews, participant observation and information on the web. Among the most relevant findings was that the low supply or lack of interest in developing a thematic restaurant in the city is due to the fact that some businessmen have the idea that they are childish - associated with Disney figures or cartoons.
Keywords:
References
Blumer, H. (1969). Symbolic Interaction: Perspective and Method. Englewood Cliffs N.J: Prentice Hall.
Clemente, J.S. (2016). Atributos relevantes de la calidad en el servicio y su influencia en el comportamiento postcompra. El caso de las hamburgueserías en España. Innovar, 26 (62) 69-78. DOI: http://dx.doi.org/10.15446/innovar.v26n62.59380
Collins, G. (1997). New York Times. Egg McMuffins, Priced to Move, p. C1.
Debord, G. (1994). The Society of the Spectacle. Nueva York: Zone Books.
De Córdoba, M. J. (2010). La investigación científica de la sinestesia. Aplicaciones en las didácticas generales y específicas. Cuadernos de Comunicación, (3), 40-48.
Galindo, J., Rizo, M., Gómez, H., Vidales, C., Karam, T. & Aguirre, R. (2008). Comunicación, Ciencia e Historia. Madrid: McGraw-Hill.
Geertz, C. (1997). La interpretación de las culturas (8 ed.). Barcelona: Gedisa.
Gladwell, M. (1996). The science of shopping. New Yorker, 66-75.
Goldberg, P. (1997). The Store Strickes Back. New York Times, S 6, 45.
Gombrich, E. (2013). Arte e Ilusión. Londres: Phaidon.
Gottdiener, M. (1997). The Theming of America: Dreams, Visions, and Commercial Space. Boulder: Westview.
Holbrook, M., & Hirschman, E. (1982). The experiential aspects of consumption: Consumer fantasy, feelings and fun. The Journal of Consumer Research, 9 (2), 132–140. DOI: http://dx.doi.org/10.1086/208906
Jeffcut, P., & Pratt, A. (2002). Managing Creativity in the Cultural Industries. Creativity and Innovation Management, 11 (4), 225-233. DOI: http://dx.doi.org/10.1111/1467-8691.00254
Kotler, P., Kartajay, H., & Setiawam, I. (2011). Marketing 3.0. Editorial LID. Madrid.
Lane, H., & Dupré, D. (1996). Hospitality World! An introduction. New York: Van Nostrand Reinhold.
Le Breton, D. (2009). El sabor del mundo. Una antropología de los sentidos (1ra ed.). Buenos Aires: Nueva Visión.
Leach, W. (1993). Land of Desire: Merchants, Power, and the Rise of a New American Culture. Nueva York: Pantheon Books.
Lipovetsky, G. (2007). La Felicidad Paradójica. Ensayo sobre la sociedad de hiperconsumo. Barcelona: Anagrama.
McKay, P., & Haggerty, M. (1997). Entertaining new mall ideas. Washington Post, p. 1.
Mead, G. (1999). Espíritu, persona y sociedad: Desde el punto de vista del conductismo social. Barcelona: Planeta.
Melero, H. (2013). Sinestesia. ¿Cognición corporeizada? Átopos. Salud Mental, Comunidad y Cultura, (14), 5-14.
Merleau-Ponty, M. (1993). Fenomenología de la percepción. Barcelona: Planeta.
Monteagudo, M.J. (2008). La experiencia de ocio: una mirada científica desde los estudios del ocio. Bilbao: Universidad de Deusto.
Muñoz-Sánchez, O & Vélez-Ochoa, C. I. (2015). Perspectiva interdisciplinar del pensamiento estratégico en la figura del planificador de cuentas publicitario en Colombia. Revista de Ciencias Estratégicas, 23 (34), 299- 306. DOI: rces.v23n34.a12
Ries, A., & Trout, J. (2002). Posicionamiento: La batalla por su mente. Editorial McGraw-Hill. México, D.F.
Riggs, T., Mehaffy, M., Anderson, B., & Braunstein, L. (2013). Which Cities Are the World’s Most Innovative? URBAN LAND: THE MAGAZINE OF THE URBAN LAND INSTITUTE. Recuperado de http://urbanland.uli.org/economy-markets-trends/which-cities-are-worlds-most-innovative-winner/
Ritzer, G. (2000). El encanto de un mundo desencantado. Barcelona: Ariel.
Roca, D. Wilson, B., Barrios, A. y Muñoz-Sánchez, O. (2017). Creativity identify in Colombia: the advertising creatives´perspective. International Journal of Advertising. 36 (6), 831-851.
Rocco, A., & Vladimir, A. (2001). Hospitality Today: An Introduction. Michigan: American Hotel & Lodging Association.
Rodríguez, E., Hidalgo, T., & Segarra, J. (2014). La gastronomía como producto de entretenimiento. Análisis de restaurantes y programas culinarios de éxito en España desde una perspectiva creativa. Gastronomy as an entertainment product. Pangea, (8), 145-157.
Rodríguez, R. (2011). De industrias culturales a industrias del ocio y creativas: los límites del «campo» cultural. Comunicar, 18 (36), 149-156. DOI: http://dx.doi.org/10.3916/C36-2011-03-06
Schiffman, L., & Lazar, L. (2010). Comportamiento del Consumidor (10 ed.). México: Ed. Pearson Prentice Hall.
Schmitt, B.H. (1999). Experiential Marketing: How to Get Customers to Sense, Feel, Think, Act, Relate. New York: Free Press.
Schütz, A. (1972). Fenomenología del mundo social: introducción a la sociología comprensiva. Barcelona: Paidós.
Solomon, M. (2008). Comportamiento del Consumidor (7 ed.). México: Ed. Pearson Prentice Hall.
Steiner, R. (2014). Los doce sentidos del hombre. Buenos Aires: Ed. Rudolf Steiner Thompson, W., Pinney, J.K., & Schibrowsky, J. (1996). The Family that Gambles Together: Business and Social Concern. Journal of Travel Research, 34 (3), 70-74. DOI: http://dx.doi.org/10.1177/004728759603400310
UNCTAD. (2010). Economía Creativa: Una opción factible de desarrollo. Recuperado de http://unctad.org/es/Docs/ditctab20103_sp.pdf
Vera, J. y Trujillo, A. (2017). Escala mexicana de calidad en el servicio de restaurantes (EMCASER). Innovar, 26 (63), 606-65. DOI: https://doi.org/10.15446/innovar.v26n63.60665.
Walker, J. (2001). Introduction to Hospitality (3ra ed.). New Jersey: Prentice Hall.
Worth Global Style Network. (2015). Emerging Trend: Entertaining Food. Londres: WGSN.