Food tourism: consumer behaviour in relation to traditional food

Abstract

Traditionally, sun, sea, and sand are the major reasons why tourists travel, however, in postmodern tourism, tourism products are no longer restricted by these types of natural resources. In order to extend the tourism life cycle and to attract more inbound tourists from overseas, more and more niche markets are developing. One such market that has been highlighted recently is food tourism. Over the past two decades, food tourism is emerging as an area of practical interest for both the host country and tourists as food is an inevitable experience at the travel destination.Food, unlike other natural resources can be provided year-round by utilizing local ingredients.For destination managers there is a need to develop a sense of regional distinctiveness and to maintain the local cultural traditions of their regions. For tourists, food provides the tourists with a novel experience and the chance to become more deeply involved in the local culture and traditions.Accordingly, because of the benefits of food tourism, it has also created interest among scholars to investigate in greater depth. However, even though the study of tourism is increasing, research issues and topics are still somewhat limited. At this stage, there is still a lack of research regarding the tourist's traditional food consumption behaviour. In redressing this omission, this study examines consumer choice behaviour of traditional Taiwanese foods. The specific objectives of this study are to: firstly, explore the food choice behaviour in relation to traditional food; secondly, to examine the impact of personality traits on tourists' traditional food choice behaviour. After a review of the literature, the theory of planned behaviour (TPB) was selected to help explain tourists' traditional food buying behaviour. This theory of TPB was used as it explained human's behaviour from the perspective of the attitude-behaviour relationship and allows the researcher to conduct empirically based research. Furthermore, personality traits have been regarded as an important factor that influences people's food choice behaviour. Therefore, in order to examine the influence of food tourism, two personality traits, food neophobia and sensation-seeking have been examined in this study.A quantitative research study design was adopted which was based on the postpostivism paradigm. A pilot survey was conducted in Australia involving 149 respondents to confirm the iii validity and reliability of the six scales used in the pilot study. As a result, the final questionnaire consisted of a total of 44 items in six different scales and two open-ended questions. The final survey was conducted using face-to-face interviews in Taiwan, with Caucasian tourists using a convenience sampling design. This resulted in 389 completed questionnaires. SPSS version 21 and AMOS version 21 were employed to analyse the numeric data and to test the hypotheses.Statistical techniques used with the pilot survey data included item analysis, reliability, and exploratory factor analysis. Fo...

Türkiye ye Gelen Yabancı Turistlerin Yerel Yiyecekleri Tüketme Niyeti Üzerine Planlı Davranış Teorisi Kapsamında Bir Araştırma (Within the Scope of Planned Behavior Theory A Research on the Consumption Intention of Local Foods of Foreign Tourists Coming to Turkey)

“…In the study, it was determined that the attitude, subjective norm and perceived behavioral control influenced behavioral intent in accordance with the theory as a result of the data and analyzes collected from foreign tourists. The data obtained also support similar studies in the literature (Conner, Norman and Bell, 2002;Kim, Reicks and Sjoberg, 2003;Kassem and Lee, 2004;Verbeke and Vackier, 2005;Vermeir and Verbeke, 2008;Dunn, 2008;Hsu, 2014;Choe, 2017).…”

“…Turistler seyahatleri boyunca yapmış oldukları harcama bütçelerinin yaklaşık % 40'ını yiyecek-içecek harcaması olarak değerlendirmekte (Boyne, Williams ve Hall, 2002: 111) ve bütün tatil harcamaları içerisinde en son vazgeçebilecekleri harcama kalemi yeme-içme faaliyetleridir (Pyo, Uysal and McLellan, 1991: 622 (Conner, Norman ve Bell, 2002;Kim, Reicks ve Sjoberg, 2003;Kassem ve Lee, 2004;Verbeke ve Vackier, 2005;Vermeir ve Verbeke, 2008;Dunn, 2008;Hsu, 2014;Choe, 2017…”

Yerel Yiyecek Tüketiminde Gıda Korkusu ve Kültürün Moderatör Etkisi: Yabancı Turistler Üzerine Bir Araştırma

“…Yapılan çalışmalar incelendiğinde, PDT kapsamında tutum, öznel norm ve algılanan davranışsal kontrolün, davranışsal niyetlerin oluşması üzerinde önemli etkileri olduğu belirtilmektedir (Wang ve Ritchie, 2012;Sparks ve Shepherd, 1992;Vermeir ve Verbeke, 2008;Verma ve Chandra, 2018;Özer, Kement ve Gültekin, 2015;Han, Hsu ve Sheu, 2010;Lam ve Hsu, 2004;Quintal, Lee ve Soutar, 2010;Phetvaroon, 2006;Chang, Zhang, Yu ve Hu, 2018;Shin ve diğerleri, 2018;Kassem ve Lee, 2004;Kim, Reicks ve Sjoberg, 2003;Shin, 2014;Akkuş, 2013;Hsu, 2014;Raygor, 2016;Wenzig ve Gruchmann, 2018;Choe, 2017). Bu noktadan hareketle turistlerin yerel yiyecekleri tüketme niyetleri üzerine tutum, öznel norm ve algılanan davranışsal kontrolün bir etkisi olacağı düşünülmektedir.…”

Foreign Tourist’s Food Preferences in Lombok: A Qualitative Research in Customer Behavior

“…A part from that, the needs of research on this topic can be inferred from the limited number of previous research in the same field (Chang et al, 2010;Cohen and Avieli, 2004;Stewart, Bramble and Ziraldo, 2008;in Mak et al, 2012, draft version). Hsu (2014) stated that even though research in the field of food tourism has been done many times, but research on consumer behavior which focused on tourists' preferences on food is very rare. As quoted by Shenoy (2005) is the following statement of Mitchell and Hall (2003):…”

“…Source: Adapted from Hsu 2014As stated before, there has been some research in the field of gastronomy (food tourism), and some of them are shown in the following table (Hsu, 2014). Hsu (2014) Shenoy (2005:176) stated in his research that the fundamental of food tourism or gastronomy is a tourism destination can provide a new and distinguish product to the tourists. This means that food tourism product should be new, different, and be local.…”