Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes

Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences

“…They suggest that an attachment to known foods and cuisine appears to be a general human trait. In a similar line, other authors such as Ji et al (2016), distinguish between "neophobic" (a tendency to avoid and a reluctance to eat strange/unusual food) and "neophylic" (a desire to accept, enjoy and taste strange food) tendencies when trying food, confirming that both tendencies have an antagonistic effect on the consumption of novel food.…”

“…While some enjoy trying out new ingredients or cooking methods and wish to taste strange or unfamiliar dishes, others may prefer familiar gastronomy and thus only try local food if it is adapted to some extent (Chang et al 2011). They might otherwise refuse to try autochthonous gastronomic products because they are perceived as unfamiliar, disgusting, unpalatable or even frightening (Cohen & Avieli, 2004;Ji et al, 2016). Cohen and Avieli (2004) suggest that destinations may adapt aspects which do not undermine the authenticity of the product so as to make it more palatable and attractive.…”

Tourism and Tourism At Home: A Qualitative Study of Relationships between Tourism and Ethnic Restaurants

“…Some tourists may be reluctant to try unfamiliar local foods because of unfamiliar ingredients or the risk of being unaccustomed to its taste or flavour (Mak et al, 2012). Ji et al (2016) suggested that tourists" actual food consumption on a destination depends on this personality trait, and the neophobic tendency exerts negative impact on the consumption of novel food.Therefore, food which can be an attraction to some tourists can be an impediment for other tourists (Cohen &Avieli, 2004).…”

Antecedents of Trust in Organic Foods: The Mediating Role of Food Related Personality Traits

“…There are numerous studies which have investigated the role of food neophobia in forming consumption intention for a specific food in various backgrounds and settings. For instance, food neophobia has been explored frequently in determining the tourists' dining choices and it turned out to be a barrier in consumption of local food products by the tourists [83][84][85][86][87][88][89]. In the same vein, food neophobia has been investigated in the context of organic food consumption and it was found to have a moderating effect in the relationship between some of the food choice motives and consumer attitudes toward organic food [90].…”