This study aims to examine the factors that contribute to the development of a favorable gastronomy tourism experience, by exploring the interrelationship among gastronomicscape dimensions ...(gastronomic quality, gastronomic image, social interaction, and price value), gastronomic attitude, gastronomic motivation, gastronomic satisfaction, and behavioral intention grounded in the Theory of Planned Behavior, the research collected empirical data from tourists visiting gastronomy destination. Partial least squares-structural equation modeling (PLS-SEM) was employed to analyze the combined and simultaneous impact of gastronomicscape dimensions on the perceived quality of gastronomy tourism experiences. The results demonstrated that the positive perception of gastronomicscape dimensions significantly and directly influences both gastronomic satisfaction and behavioral intention among tourists. The result revealed that measuring the perceived gastronomic attitude and motivation towards gastronomiscape experience of tourist strongly influence the formation of gastronomic satisfaction and loyalty. Additionally, the study reveals that the investigation of gastronomy tourism experience necessitates a comprehensive examination of collective and intersecting factors that encompass behavioral motivation and satisfaction. Consequently, this research provides a valuable framework in understanding gastronomic motivation and offers practical implications for the industry players to provide strategic approach in satisfying gastronomy tourism experience.
This study explores strategies to promote local cuisine as a central element of gastronomy tourism in Tista Tourism Village, inspired by the UNWTO's recognition of Ubud in 2019. Using qualitative ...research methods, this study merges the Triangle of Indonesian Gastronomy theory with Local Cuisine Development principles. Subsequent data analysis employed qualitative descriptive methods, IFAS matrix, EFAS matrix, and SWOT analysis. The evaluation of the internal-external matrix (IE) pinpointed the recommended strategy of elevating local cuisine into a central offering of gastronomy tourism, situated within cell I. This conclusion finds support in the IFE score of 3.3 and EFE score of 3.02. Emphasizing cultural and historical aspects, this approach involves crafting narratives that connect local cuisine to its origins. The SWOT analysis yields four strategies focusing on preserving cultural heritage and enhancing existing attractions for an enriched gastronomy tourism experience, this research enhances gastronomic tourism in Tista Tourism Village and provides a strategic framework for stakeholders which supports sustainable development by leveraging strengths, addressing weaknesses, and mitigating potential threats. Active community engagement fosters ownership and participation are vital findings to enhance the initiative's enduring success, to conclude The study's critical findings are that entities such as the local community, POKDARWIS, and Village authorities have the sense of active engagement to nurture a sense of ownership and participation as it is crucial for the enduring success 0f gastronomy tourism.
Sustainability Gastronomy Tourism in Medan City Pramezwary, Amelda; Lemy, Diena M.; Juliana ...
International journal of sustainable development and planning,
6/2022, Letnik:
17, Številka:
3
Journal Article
Recenzirano
Odprti dostop
This research aims to find out how the current profile of tourism in Medan City is and how is the sustainable development gastronomic tourism in Medan City at this time. The method used by the ...researcher in this study is qualitative method with observation, interview method: The interviews that will be conducted in this study are interviews with key informants, namely the management of gastronomic tourism in the city of Medan and several stakeholders related to the development of culinary tourism in the city of Medan. Medan, literature study method, documentation method. The objects studied are gastronomic tourism products in the city of Medan the technique sample used convenience sampling. The data analysis technique used in this research is data triangulation. The research results show that the profile of the culinary tourism potential of the city of Medan is: (1) Bolu Meranti, (2) Merdeka Walk, (3) Ramadhan Fair, (4) Bika Ambon, (5) ie Aceh Titi Bobrok, (6) Ucok Durian, (7) Pagaruyung Culinary, (8) Tip Top Restaurant, (9) Ocean Pacific and (10) Amaliun Foodcourt (11) Kesawan Square. This study indicates that the potential for gastronomic tourism in Indonesia is Medan city in general, all of its gastronomic tourism has potential to develop. Meanwhile, the study of Gastronomic Tourism in Medan City is: (1) Developing a Strategy, (2) Sharpening brand power, (3) Promoting Medan Food and Creating the right Route for promotion. This research presents future research directions in the field of sustainable gastronomic tourism.
Food preferences of Chinese tourists Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N.
Annals of tourism research,
10/2010, Letnik:
37, Številka:
4
Journal Article
Recenzirano
Given the scarcity of research on tourist food preference, this study is a first attempt to generate in-depth understanding of Chinese tourists’ food preferences in a culturally different environment ...by employing on-site participant observations and focus group interviews. It provides a detailed analysis of the motivational factors underlying the Chinese participants’ food preferences when holidaying in Australia, and also proposes a typology that describes and contrasts the participants’ tourism dining attitudes, motivations and behaviors. Furthermore, this study elucidates the influence of Chinese food culture on the participants’ tourism dining behaviors and explores the disparities in dining behavioral patterns between the participants in terms of their dining motivations and the way they related tourism dining experiences to their daily experiences.
•Expands the scope of Michelin restaurants in the dynamization of the territory.•Introduce the chefs as agents in the tourist destinations.•Reflect on new structure in network and relationship in ...restaurants.•Present a systematization of territorial dynamics by cooperation.•Peculiarities of the local cuisine can be a starting point to create “gastro-attractions”.
The aim of this research is to determine the role played by a Michelin-starred restaurant, such as El Celler de Can Roca, in stimulating the creation and development of gastronomy tourism products. This research is qualitative and descriptive, using the method of indirect observation and in-depth interviews. It was found that the restaurant object of study contributes to stimulating the creation and development of gastronomy tourism products, since it was possible to identify components and characteristics in its activities, innovation process, discourse and philosophy that add quality to the products and services offered by gastronomy tourism. This study contributes to expanding research on Michelin-starred restaurants, which boost local economies through tourism and its effects, as well as leading to new ways of thinking about gastronomy, beyond the academic relevance of the subject, since haute cuisine restaurants attract little research outside the field of management.
Culture-based traditional food experience (gastronomy) has become an exciting topic for tourists worldwide. This is because gastronomic tourism offers a new alternative to a tourist destination. ...Until now, studies that discuss how the intentions of Vietnamese and Indonesian tourists to choose traditional food for their tourism activities are still limited. Therefore, this study aims to explore the antecedent factors that shape the intention of tourists to choose traditional food as a reason for tourism activities using the Theory of Planned Behavior (TPB) approach. This study involved 345 Vietnamese and Indonesian tourists in providing information on the antecedent factors that shape the intention to choose traditional food. Data were analyzed using structural equation modeling (SEM). The results of the study reveal that the attitude toward consuming traditional food and perceived control towards consuming traditional food influence the intention of tourists to choose gastronomy as the reason for their tourism activities. However, subjective norms towards consuming traditional food have not been able to influence tourists' intention to choose traditional food for travel. These findings provide important implications for the government and tourism practitioners to develop gastronomic tourism as a new alternative. In addition, various gastronomic tourism promotion programs consider tourist behavior need to be carried out.
Culinary tourism has emerged as an area of practical interest for many developing destinations. Nonetheless, little is known about the factors shaping international tourists' acceptance of local ...cuisine. Through an application of the Tri-Component Attitude Model, this study explores how attitudes are influenced by food-related personality traits of tourists. Using a survey of 396 international tourists, the study provides insights into the role of neophilia in explaining tourists' cognitive, affective and conative responses toward local cuisines. The findings verify the significant influence of food neophilia and highlights the confounding effects of tourists' idiosyncrasies. The study further offers distinct implications for theory and practice.
Seafood tourism is recently gathering a growing attention as part of tourism practice and research. Fish production and consumption have also a significant role in food tourism management and ...marketing. This research note explores the role of fish in two fine dining restaurants located in the town of Cambrils, a coastal and marine destination in southern Catalonia. Results show the fish-based identity of both restaurants and reveal how fish-based menus communicate a sense of place which is focused on the knowledge of the territory and the seasonal component of fish-based products. Theoretical and practical implications, and further research opportunities, are described.
This study aims to evaluate tourists' reviews of gastronomy tourism expressed in Google reviews according to the CAC model (Cognitive, Affective, and Conative), and to examine the inter-correlations ...between CAC model components. The study was applied to traditional restaurants in Amman downtown. The research then extracts the main themes from the textual reviews as well as a sentiment score of an affective image of traditional Amman downtown restaurants. The results of machine learning experiments suggest that the proposed approach can identify traditional restaurant reviews in Amman downtown into CAC model components. The results also show that the Random Forest algorithm performed best in the cognitive and cognitive dimensions, whereas the Neural Network algorithm performed best in the affective dimension. ML classifier revealed that most of the reviews were classified as cognitive (such as the type of food, and services) while the remaining reviews were classified as affective (such as pleasure and arousal) and conative (such as intention to recommend, and positive word of mouth) respectively. The highest probability of the cognitive components was the traditional food topic reflecting the unique image of Jordanian traditional food. Affective images formed by users were mainly positive emotions, indicating that the destination image spread well.
This paper aims to consider a sector of cultural tourism: gastronomy tourism (also known as food tourism, culinary tourism) in the context of the COVID-19 pandemic crisis. This is a conceptual paper, ...based mainly on the critical review of academic literature and UN WTO, UN WHO and UNESCO documents. By synthesising available data and research results, this paper provides an assessment of the present situation of gastronomy tourism, and tries to formulate some trends possible to be developed in the future, once the pandemic is over (as a potential role of culinary tourism in the revival of the whole sector). The research questions focused on the meaning and tradition of gastronomy tourism, consequences of the COVID-19 crisis and post-pandemic regeneration of the sector. The paper concludes that trends seen in gastronomy tourism sector before lockdown are no longer applicable during the COVID-19 pandemic crisis. The new technologies helped to overcome some of the challenges which this industry currently faces. Several potential trends might be developed after the pandemic crisis, serving as local food and local culinary tradition promotion. Suggestions are provided for further research as discussion about more resilient, sustainable and inclusive gastronomy tourism in the future as well as recovery practices within the domestic hospitality are important.
