The purpose of the study was to model the memorable travel experiences, place attachment and behavioral intentions for consuming local food. Data were collected by self‐administered surveys of 378 tourists visiting Tainan, Taiwan. The survey results show that the experiences of consuming local cuisines enable tourists to create positive and unforgettable memories, and such positive memories further enhance their identification with or strong attachment to local attractions and behavioral intention. Place identity under place attachment also revealed mediating effects between memorable travel experiences and behavioral intention. Copyright © 2016 John Wiley & Sons, Ltd.

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Many destinations view their food and cuisine as a market niche. Operating within the Asia-Pacifi c perspective, this study analyzed the key success factors in culinary tourism based on resource-based theory in seven benchmark countries to identify the structure of promotional strategic development in culinary tourism. The methodology primarily involved in-depth interviews and document analyses. The results identifi ed four key success factors: (i) identifying and effectively using culinary tourism resources; (ii) evaluating governmental principles for promoting culinary tourism; (iii) adopting marketing strategies to promote culinary cultural sectors; and (iv) constructing educational environment for culinary culture and tourism.