This study evaluated antecedents for local food consumption motivation and whether motivation influences intentions to travel to a destination for local food consumption. Variables included ...food-related personal traits, food image, and destination image. The study followed a quantitative online survey design among 562 adult residents, surveyed on personal traits and intentions to travel to a destination for cuisine. The results demonstrated that openness to experience, food involvement, and food neophobia predicted the motivation to travel to a destination for that destination's local cuisine. Food involvement and motivation to travel related to the participants' intention to travel. Participants' food image moderated the relationship between food neophobia and travel motivation, strengthening the relationship among those with a strong positive food image.
This study investigated the factors affecting the production and serving of local dishes in restaurants operating in a touristic destination. Alanya was selected as the research area as one of ...Turkey's most distinguished tourism destinations that has highlighted local cuisine in its recent tourism policies. Based on a qualitative research approach, the data obtained through document analysis, focus group interviews, and semi-structured interviews was subjected to content analysis. The findings revealed the characteristic features of Alanya's local cuisine but showed that it is not adequately represented in restaurants. The key factors for the production and presentation of local dishes were identified and discussed in terms of two main dimensions: preventive and facilitating factors.
The spatial variation of foodstuffs derived from a combination of Turkish culinary culture and geographical conditions, as well as the spatial distribution of kitchen richness, are critical for the ...development of food culture. Therefore, the main purpose of this study was to determine whether there are statistically significant flavor region boundaries based on the spatial distribution of ingredient proportions in certain dishes. Turkey was selected as the study area because of its diversity in terms of physical and human geography due to its geopolitical location. Four dishes were selected as examples in this study, for which a total of 4098 recipes were compiled from 973 districts. Flavor regions were determined using a spatial mapping technique that considered provinces located in the high-high and low-low regions in the LISA (local indicator of spatial association) ingredient maps, and the Moran's I values were found to be significant at the 0.001 level in a spatial autocorrelation analysis. Overall, 15 distinct flavor regions were identified. These findings provide a significant resource for improving existing destinations and developing new destinations for gastronomy tourism by considering the various flavor regions of Turkish cuisine and their general characteristics.
This study examines the relationship between local food quality perception, dining satisfaction, and post-dining behavioral intention in the context of sustainable gastronomy tourism in ...Manavgat/Antalya. The research also analyzes the moderator roles of food neophilia and neophobia in this relationship. A face-to-face survey was conducted with the tourists who visited the region and experienced local restaurants. Accordingly, 487 participants were interviewed. In order to analyze the collected data, data survey analysis was applied, and the findings were analyzed using AMOS software (Version 24) to test the structural model. The results have shown that the core perceptions of local food and delivery quality positively affect dining satisfaction, whereas no effect on external quality has been found. Moreover, the findings have also revealed that dining satisfaction positively influences post-dining behavioral intention. In addition, food neophilia and neophobia moderate the relationship between dining satisfaction and post-dining behavioral intention. These findings have emphasized the importance of promoting local food quality to increase tourists’ dining satisfaction and their intention to participate in sustainable gastronomy tourism. Destination managers should collaborate with food producers to create a branded local food line that offers sustainable and delicious options, thereby enhancing the travel experiences of domestic and foreign tourists.
The present study sought to examine the influence of cultural heritage values and gastronomy tourism on cultural identity in Phuket Old Town, Thailand. The sample was 400 tourists chosen through ...accidental sampling; a questionnaire was distributed to them to collect the data. The results were analyzed through a statistical computer program that consists of factor analysis, exploratory factor analysis, confirmation factor analysis, and structural equation modeling. Research results in structural equation modeling show that there are two factors: cultural heritage value and gastronomy components, which will influence the cultural identities in Phuket Old Town, Thailand. The findings suggest that the final model can analyze to key activities four D’s of Design to be sustainability for the cultural heritage values and gastronomy tourism in Phuket Old Town.
Gastronomy tourism is an alternative tourism type that becomes a phenomenon that allows the generation of organoleptic and gastronomic experiences based on the culinary offer. The purpose of this ...paper is to identify the dimensions and indicators required to value a gastronomy tourism destination. Therefore, a qualitative approach study was conducted based on documentary research carried out in three phases: definition of criteria, information gathering and data analysis; in this last phase, a process of data reduction was contemplated, through the separation of elements related to the object of study, classification and grouping of data. As a result, a total of 14 dimensions and 94 indicators were identified, which will make it possible to carry out an evaluation process of a Gastronomy Tourism Destination. As a conclusion, in the literature, the term gastronomy tourism is only referred to as a complementary activity that a destination can offer, which includes autonomous or guided visits to food producers, gastronomic festivals, food fairs, among others, but it does not take into consideration other elements that are at the core of this type of tourism activity, such as: marketing, political issues, destination infrastructure, tourist profile and more.
La modalidad del turismo gastronómico se convierte en un fenómeno que permite generar experiencias organolépticas y gastronómicas a partir de la oferta culinaria. El objetivo de esta investigación es identificar las dimensiones e indicadores que se requieren para valorar un destino turístico gastronómico. Se realizó un estudio con enfoque cualitativo a partir de una investigación documental realizada en tres fases: definición de criterios, levantamiento de información y análisis de datos; en esta última fase se contempló un proceso de reducción de datos, mediante la separación de elementos relacionados al objeto de estudio, la clasificación y el agrupamiento de datos. Como resultado se identificaron 14 dimensiones y 94 indicadores que permiten realizar un proceso de valoración de un destino turístico gastronómico. Como conclusión se obtiene que, ante la literatura existente solo se hace referencia al término turismo gastronómico como una actividad complementaria que puede tener un destino que incluye la visita autónoma o guiada a productores de alimentos, festivales gastronómicos, ferias alimentarias, entre otros, pero que no toma en consideración otros elementos que son el centro o motor de este tipo de actividad turística, como, por ejemplo: el marketing, los aspectos políticos, la infraestructura del destino, el perfil del turista y más.
Abstract
Gastronomy tourism and local food have become a powerful tool for tourism advertising because gastronomy often reflects the cultural identity of the destination. Local food images can help ...showcase the unique flavors of a particular region, making it more attractive to potential visitors. This study aims to analyze how regional tourism authorities share information about the diversity of traditional foods, promote gastronomic tourism, and enhance destinations' competitiveness by utilizing Instagram as a social media platform combining images with textual information. The ASEAN Tourism Online objectives are to promote the region as a single destination, increase tourism arrivals and receipts, and enhance regional connection. In this study, the official account of Southeast Asia Tourism on Instagram @visitsoutheastasiaofficial with keywords Taste of ASEAN marketing campaign. A qualitative approach using content analysis was used in this study. Data for this study were retrieved from 123 traditional food images posted on the official Instagram account from 2016 to 2022. A thematic analysis was used to classify themes. The findings presented categories ranging from the authenticity of traditional food, social media campaigns and promotions, local destination information, and gastronomic tourism activities. The majority of images posted related to the portrait of local cuisines. This analysis portrayed how the ASEAN tourism online wants to promote food as an attraction instead of food as a supporting element of tourism activities. The limitation of this study is only focused on the content of traditional visual food on the Instagram platform. Further research can be done using other social media platforms and comparing these findings with other destinations. It also provides an opportunity to gain insights into what people are saying about each destination, which can be helpful in terms of understanding customer preferences and opinions. The implication of this study will help national tourism organizations, culinary practitioners and academicians about the traditional food images on the social media platform to promote regional and city tourism. Additionally, it can help to identify potential opportunities for improvement or expansion within the region. Finally, researching other destinations through social media platforms can provide valuable information that could be used to create effective marketing strategies and campaigns.
This study aims to determine the strategy followed regarding the process of integrating gastronomy and tourism. The data development process was carried out using semistructured interviews and ...documentary research and these qualitative data were primarily analyzed through content analysis. Semistructured interviews were conducted with 30 volunteer tourism stakeholders (n = 30). Data analysis showed that there is no clear strategy or defined performance outcome goals which would be useful for gastronomy within the framework of tourism in Cappadocia. It can be submitted that the strategic planning in tourism can be replaced by the emergent strategy in the context of the relationship between gastronomy and tourism.
Participation in travel is continuously increasing throughout the world. Seeking novelty, particularly novel cuisine, is one of the motivating factors underlying travel. Image is one of the most ...important factors that affect intention to visit a country and experience the cuisine. This study examines the mediating effects of Turkish cuisine image on the relationship between novelty seeking and intention to visit. In this regard, Turkish cuisine image and its effect on individuals from the United Kingdom (U.K.) who had eaten at Turkish restaurants was analyzed. Individuals at Turkish restaurants were asked to fill out self-administered questionnaires with 78 questions. An online platform of people was also utilized. It was seen that cuisine image has a significant mediating role on the intention to visit Turkey.
