title: The Tourist Gaze 3.0

authors: Ryan, Chris

subjects: book review

abstract: This article reviews the book “The Tourist Gaze 3.0.”, by J. Urry, J. Larsen.

text: The Tourist Gaze 3.0 This article reviews the book “The Tourist Gaze 3.0.”, by J. Urry, J. Larsen.

year: 2013

title: Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation

authors: Wang, Ou

abstract: Purpose: This study explores the influence of the following factors on consumer adoption of blockchain food traceability (BFT): innovation-adoption characteristics, segmentation, expertise in food traceability, expertise in blockchain technology, food categorical preferences and perceived important features of BFT. Design/methodology/approach: The data was collected via an online questionnaire with 1,401 participants in New Zealand. Exploratory factor analysis, structural equation modelling and segmentation analysis were undertaken. Findings: Consumer adoption of blockchain food traceability was significantly influenced by two innovation-adoption characteristics – perceived incentives and perceived complexity, as well as their expertise in food traceability. Two consumer segments were identified: Conservatives (48%) and Pioneers (52%). Significant differences were found between these two segments in terms of gender, age, education, occupation, residential area and ethnicity. Consumers are more willing to use BFT for purchasing fresh, imported, staple and normal foods than for processed, domestic and upscale foods. Their perceived important specific features of BFT are product origin, food safety information, quality control, food safety information, hygienic condition and scarcity management. Originality/value: This study contributes knowledge to address the current knowledge gap regarding consumer adoption of blockchain food traceability by using a large sample set. It is also the first study to recognise consumer segments for BFT; to provide information about consumers' important socio-demographic characteristics, food categorical preferences and perceived important features towards BFT; and to explore the influences of consumers' innovation-adoption characteristics, expertise in food traceability and expertise in blockchain technology on their adoption of blockchain food traceability.

text: Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation Purpose: This study explores the influence of the following factors on consumer adoption of blockchain food traceability (BFT): innovation-adoption characteristics, segmentation, expertise in food traceability, expertise in blockchain technology, food categorical preferences and perceived important features of BFT. Design/methodology/approach: The data was collected via an online questionnaire with 1,401 participants in New Zealand. Exploratory factor analysis, structural equation modelling and segmentation analysis were undertaken. Findings: Consumer adoption of blockchain food traceability was significantly influenced by two innovation-adoption characteristics – perceived incentives and perceived complexity, as well as their expertise in food traceability. Two consumer segments were identified: Conservatives (48%) and Pioneers (52%). Significant differences were found between these two segments in terms of gender, age, education, occupation, residential area and ethnicity. Consumers are more willing to use BFT for purchasing fresh, imported, staple and normal foods than for processed, domestic and upscale foods. Their perceived important specific features of BFT are product origin, food safety information, quality control, food safety information, hygienic condition and scarcity management. Originality/value: This study contributes knowledge to address the current knowledge gap regarding consumer adoption of blockchain food traceability by using a large sample set. It is also the first study to recognise consumer segments for BFT; to provide information about consumers' important socio-demographic characteristics, food categorical preferences and perceived important features towards BFT; and to explore the influences of consumers' innovation-adoption characteristics, expertise in food traceability and expertise in blockchain technology on their adoption of blockchain food traceability.

year: 2022

title: Responding to the message: Responsive written feedback in a Maori to English transition context

authors: Glynn, Ted

subjects: New Zealand

abstract: This paper reports on the writing component of a community and
school Maori to English literacy transition programme implemented in a kura
kaupapa Maori (Maori language immersion school. 21 Year 6, 7 and 8
students received responsive written feedback for their writing in English,
over a ten-week period, during their weekly independent writing time.
Students’ stories were mailed to a young Maori woman (the third author) in a
provincial city 100 kilometres from the kura . She was not known to any of the
students prior to the study, but she acted as an interested audience, and
responded in writing by focussing on the content or messages in students’
stories. She did not provide any corrective feedback on students’ writing.
The study employed an intra-subject multiple-baseline research design across
four school terms, with the responsive written feedback being introduced
sequentially to each of three student Year groups. Measures were taken of
total words written, adventurous words written, as well as holistic ratings of
audience impact and language quality. Data demonstrate positive gains in
both the quantity and quality of students’ writing, as well as maintenance of
high levels of writing accuracy for all Year groups.

text: Responding to the message: Responsive written feedback in a Maori to English transition context This paper reports on the writing component of a community and
school Maori to English literacy transition programme implemented in a kura
kaupapa Maori (Maori language immersion school. 21 Year 6, 7 and 8
students received responsive written feedback for their writing in English,
over a ten-week period, during their weekly independent writing time.
Students’ stories were mailed to a young Maori woman (the third author) in a
provincial city 100 kilometres from the kura . She was not known to any of the
students prior to the study, but she acted as an interested audience, and
responded in writing by focussing on the content or messages in students’
stories. She did not provide any corrective feedback on students’ writing.
The study employed an intra-subject multiple-baseline research design across
four school terms, with the responsive written feedback being introduced
sequentially to each of three student Year groups. Measures were taken of
total words written, adventurous words written, as well as holistic ratings of
audience impact and language quality. Data demonstrate positive gains in
both the quantity and quality of students’ writing, as well as maintenance of
high levels of writing accuracy for all Year groups.

year: 2005