Effects of African local food consumption experiences on post-tasting behavior

Abstract

Purpose The purpose of this paper is to investigate the effects of experiences with local food in Ghana on satisfaction, favorability and behavioral intention. Design/methodology/approach Unlike previous studies that have used multiple regression analysis or structural equation modeling, this study adopts impact-range performance analysis (IRPA) and impact asymmetry analysis (IAA). A total of 336 questionnaires were used in the data analyses. Findings Factor analysis generates five domains of experience of consuming local food. Socialization and boasting and experience with various menus and quality of food contribute most to explaining the three dependent variables. Originality/value This study has significant value because it extends the study of local food consumption experience to the understudied area of African food tourism, particularly Ghanaian food and tourists to Ghana.

Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

“…Experiencing authentic local food in a tourism context is important in memorability as it characterizes a genuine experience and further helps to create a positive attitude (Kim, Badu-Baiden et al , 2020; Sthapit, 2017; Stone et al , 2021; Williams et al , 2019). When international tourists consume local foods cooked by local people and experienced in the local setting, they formulate a positive attitude toward local food (Choe and Kim, 2018).…”

Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

“…Tourists’ perceived value and satisfaction determine the intention to revisit a restaurant (Hwang et al , 2018) or a destination (Kim et al , 2011). However, the opposite also applies, as disappointing local food experiences greatly reduce satisfaction and lower revisit intention (Kim et al , 2020). Such disappointing experiences may be caused by non-related food factors, such as poor service quality, insufficient facilities (Kim et al , 2020) or inappropriate ambience, smell, comfort and lighting in a restaurant (Uslu, 2020).…”

Tourist perceptions of local food: A mapping of cultural values

“…Second, five functional and five psychological items were operationalized, again drawing from the literature. These refer to the various consequences that were sought when consuming local food at a destination (Barrena et al, 2015; Cerjak et al, 2014; Choe & Kim, 2018; Chryssohoidis & Krystallis, 2005; Goolaup & Mossberg, 2016; Kim et al, 2020; Kim & Eves, 2012; Lee et al, 2009). Finally, the researchers drew from previous studies to extract items indicative of three terminal and three instrumental values (Ana et al, 2007; Choe & Kim, 2018; Chryssohoidis & Krystallis, 2005; Lee et al, 2009; Zanoli & Naspetti, 2002).…”

“…The last limitation relates to the definition of food culture. As was the case with its predecessors (Chang et al, 2011;Cerjak et al, 2014;Hartmann et al, 2015;Kim et al, 2014;Kim, Choe, et al, 2016;Kim et al, 2020;Seegebarth et al, 2016) this study adopted nationality as a surrogate variable to discern different food cultures.…”

“…The last limitation relates to the definition of food culture. As was the case with its predecessors (Chang et al, 2011; Cerjak et al, 2014; Hartmann et al, 2015; Kim et al, 2014; Kim, Choe, et al, 2016; Kim et al, 2020; Seegebarth et al, 2016) this study adopted nationality as a surrogate variable to discern different food cultures. Though it is a commonplace dilemma in cross‐cultural studies, future investigations may secure more generalizable findings by exploring HLFCVMs in different cultural contexts.…”