A decade of research has produced substantial results but the theorization of memorable tourism experience, often drawing on positive and environmental psychology, remains fuzzy and fragmented. Adopting state‐of‐the art practices, this study systematically reviews, synthesizes, and integrates the extant body of knowledge across multiple literature streams on memorable tourism experience. Our review indicates that research in this field has a geographical bias, largely neglects negative experiences, and mainly employs quantitative methods. We identify several gaps in the literature and propose the following seven recommendations for future research: (1) caution when using the memorable tourism experience scale; (2) the need for cross‐cultural studies; (3) positive and negative dimensions in conceptualizing memorable tourism experience; (4) overcoming the limitations of self‐report measures; (5) engaging in mixed methods research; (6) integrating suppliers' perspectives; and (7) combining theories, concepts, and disciplines. This study serves as a foundation for researchers and provides a holistic understanding of memorable tourism experience.

The present study examines the specific dimensions of Kim, Ritchie, and McCormick’s [(2012). Development of a scale to measure memorable tourism experiences. Journal of Travel Research, 51(12), 12–25. doi:10.1177/0047287510385467] memorable tourism experience (MTE) scale that affects tourists’ subjective well-being to a single destination. A web-based post-holiday survey was conducted among tourists to Rovaniemi, Finland, and a valid sample of 202 tourists was used for data analysis. Structural equation modeling was applied to investigate the relationships between MTE dimensions and subjective well-being. Although the measurement appears to be highly destination specific, the results show that tourists’ subjective well-being is influenced by hedonism and meaningfulness. The moderating variables of gender, age and nationality have a significant effect on the link between most antecedent factors of MTE and subjective well-being. Managerial implications, limitations and future research directions are discussed.

The present study was undertaken with the purpose of understanding what makes a memorable food experience (MFE) for tourists. Twenty-two interviews were carried out with a sample of tourists who visited Rovaniemi, Finland. Using grounded theory as a data analytic approach, this paper proposes a conceptual framework of MFE, which is comprised of a number of key components: local specialities and food attributes (taste), authenticity, novelty, togetherness and social interaction, hospitality, and servicescape including food souvenirs. The implications for managers are that service providers should offer local specialities; give tasty, novel and authentic food experiences; encourage social interactions between tourists and the service provider; offer warm and welcoming hospitality; focus on the servicescape; and serve food (including food souvenirs) on wooden plates and in wooden cups.

This study proposes and tests a new model of memorable local food experiences by examining the effect of the servicescape, novelty seeking, experience co-creation, choice overload and experience intensification on memories of local food experiences. The study also examines how such experiences impact hedonic well-being. Using an online survey questionnaire, data were gathered from 321 international tourists who tasted local food while visiting Rovaniemi, Finland, in the past year. The present study’s main contributions include the extension of the memorable tourism experience construct and the inclusion of experience co-creation, the servicescape and experience intensification as crucial variables that affect tourists’ memorable local food experiences. This paper also extends the bottom-up spillover theory of subjective well-being by demonstrating that memories of local food experiences allow for the intrusion of the extraordinary into tourists’ residual culture, thereby benefitting them while at home by promoting their well-being.

This study examines the influence of food consumption emotions on tourist’s memories of a trip, place attachment, and behavioural intentions. A web-based post-holiday survey was conducted among tourists to Rovaniemi, Finland, and a valid sample of 241 tourists was used for data analysis. Structural equation modelling was applied and all the proposed hypotheses were supported. The findings demonstrate the role of food consumption emotions on the formation of memories that further influence behavioural intentions and place attachment. Memories also mediate in both of the relationships (i.e. between “food consumption emotions” and “place attachment” and between “food consumption emotions” and “behavioural intentions”. The managerial implications include that restaurant managers should formulate a local food quality evaluation system and programme to enable tourists to gain sensual enjoyment. They should also ensure food safety to avoid negative feelings among tourists. Finally, they should focus on the servicescape and storytelling, as well as offer food souvenirs that appeal to tourists’ emotions.