Health and local food consumption in cross-cultural tourism mobility: an assemblage approach

Lin, Jiayi; Cui, Qingming; Xu, Honggang; Guía, Jaume

doi:10.1080/14616688.2020.1867887

Cited by 24 publications

(12 citation statements)

References 70 publications

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“…(2021) divided perceived hygiene in the hotel setting into three types, namely, hygiene in customer-use spaces, the personal hygiene of staff and hygiene in workspaces. Furthermore, although it could be attractive for tourists to visit local ethnic restaurants to taste ethnic food when they are in an ethnic destination, their concern for the sanitary conditions of these venues is the same as for their consumption in urban dinning places (Burusnukul et al , 2011; Lin et al , 2020). Interestingly, food temperature is unexpectedly identified as one of the elements of tourists' perceptions of hygiene regarding ethnic food.…”

Section: Discussionmentioning

confidence: 99%

Assessing the impact of perceptions of hygiene on tourists' attitudinal loyalty to ethnic food

Zhang

Lee

et al. 2022

BFJ

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PurposeExamining the influence of ethnic food tourists' perception of hygiene on their attitudinal loyalty formation is the purpose of this study. Specifically, How to demonstrate touristsʼ perception of ethnic food hygiene is the key question, and moreover, the study also investigates whether and how the stages of attitudinal loyalty in this study, which are perceived authenticity, positive emotion, and perceived value, are illustrated in this mechanism and are affected by tourist perceptions of hygiene?Design/methodology/approachBy engaging in the critical debate around the topic of hygiene perception, this study explores the influence of this factor on tourist's attitudinal loyalty, including the cognitive, affective and conative aspects, to ethnic food through the adoption of perceived authenticity, positive emotion and perceived value. A survey was conducted at the Xijiang Miao Village, a very popular ethnic tourism destination in China.FindingsThis study reveals that ethnic food tourists' perceptions of hygiene have five dimensions. One of these plays a direct predictor role in developing effective conative loyalty (perceived value). Tourists' perceptions of authenticity and positive emotion representing cognitive and affective loyalty are confirmed in their direct effect on conative loyalty as well. The five dimensions of perceptions of hygiene identified have varying degrees of influence on the three stages of attitudinal loyalty.Originality/valueThe unique contribution of this study lies in two points: (1) it has discovered the way that tourists' perceptions of the hygienic preparation of ethnic food in the ethnic destination is constructed, and (2) it investigated the relationship between tourists' perceptions of hygiene and the three stages of attitudinal loyalty.

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Section: Discussionmentioning

confidence: 99%

Assessing the impact of perceptions of hygiene on tourists' attitudinal loyalty to ethnic food

Zhang

Lee

et al. 2022

BFJ

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“…Specifically, in the third direction of foodscape consumption and experience, culture is highlighted as a significant and dynamic variable in influencing consumers’ experience and the construction of foodscapes [ 3 , 8 ]. Unlike the habitual daily life that is paid attention to by the majority of studies, tourism provides a cross-cultural context where destination food acts simultaneously as a tourism attraction and a supporting necessity for tourists [ 11 , 12 ]. In this sense, the destination foodscape can be seen as an interactive and co-created landscape among tourists, food and destination places.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Tourists seek familiarity, comfort, and ontological security from the destination food and the related places to deal with possible physical and psychological maladjustment [ 42 ]. For example, previous studies have found that when Chinese tourists visit Europe, even though the taste and environment are not that authentic, they would more or less choose the local Chinese restaurant because of their discomfort with the local food and eating habits [ 11 , 12 , 13 , 43 ]. Hence, pushed by these two opposite motives, tourists with different novelty tolerance would search for different destination foods and dining environments.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Tourists, to different degrees, are eager to experience novel and exotic tastes during travel. At the same time, the domestic stomach and diet habits may constantly interrupt them from really enjoying the divergent food for too long [ 9 , 10 , 11 , 12 ]. Hence, tourists would be more likely to seek a balance between the exotic and familiar, leading them to step in the direction of seeking proper foods in this cross-cultural interface.…”

Section: Introductionmentioning

confidence: 99%

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How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience

Zhu

Wang

et al. 2022

Foods

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Foodscape conceptualizes the dynamic human–food–place nexus. Tourism provides a cross-cultural context where tourists can consume different destination foods and places, during which multiple types of destination foodscapes are produced. However, few studies explore how to frame the types and connotations of destination foodscape. Tourists’ travelogues provide a rich database to examine this question. Through netnography, this study collects and analyzes 86 posts of travelogues published from 2012 to 2019 in Mafengwo, a famous Chinese online travel community, about Chinese tourists’ food experiences in Chiang Mai, Thailand. We summarize five types of destination foodscapes, globalized recreational foodscape, staged local foodscape, glocalized foodscape, authentic local foodscape, and overseas ethnic foodscape in which tourists obtain different familiar-novelty hybrid experiences. This study contributes to interdisciplinary dialogue between food and tourism literature by proposing a coordinate framework with two axes, the spectrum of cultural distance and the spectrum of serving tourists/locals, to classify destination foodscape and a six-dimensional network construct to reveal the connotations of destination foodscape. Relevant strategies for promoting destination food and tourism development are also provided.

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“…Healthy eating also impacts the attractiveness of certain foods and dining styles (Lin et al , 2020). As the trend toward healthy eating and sustainable foods gained influence in the 1960s, plant-based diets have become increasingly prevalent among diet options (Nezlek and Forestell, 2020).…”

Section: Literature Review and Hypothesesmentioning

confidence: 99%

Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations

Chang

Morrison

Chen

et al. 2021

BFJ

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PurposeThe research objectives were to: (1) examine the relationship among motivations, satisfaction and loyalty with plant-based food dining at destinations; (2) determine if and how the attractiveness of eating plant-based foods moderates satisfaction and loyalty; and (3) investigate potential differences in visitor background information and consumption characteristics.Design/methodology/approachA survey was conducted at tourist attractions in southern Taiwan and 274 valid questionnaires were obtained. The relationships among motivations, satisfaction and loyalty were investigated when eating plant-based foods during travel. The moderating effects of food attractiveness on motivations and satisfaction/loyalty were measured.FindingsThe results indicated a positive relationship between motivations and satisfaction/loyalty in plant-based food dining. Motivations for plant-based food dining were comprised of four domains (physical, cultural, interpersonal and prestige) and satisfaction and loyalty had three (overall satisfaction, intention to revisit and intention to recommend).Research limitations/implicationsThe major implications were that motivations had a significant effect on satisfaction and loyalty; food attractiveness did not moderate the effect of motivations on satisfaction/loyalty; and background characteristics influenced satisfaction and loyalty.Practical implicationsMarketers and strategic planners for plant-based restaurants or those with plant-based meal options must make a greater effort to understand the distinctive demographic and dietary characteristics of the people who comprise the core of this market.Originality/valueThis research adds to the very limited literature on plant-based and vegetarian dining in tourism destinations. Furthermore, it tests, partially validates and expands a model by Kim et al. (2009) for consuming local food while traveling. The findings also complement the considerable evidence linking motivations to satisfaction and loyalty when dining.

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Health and local food consumption in cross-cultural tourism mobility: an assemblage approach

Cited by 24 publications

References 70 publications

Assessing the impact of perceptions of hygiene on tourists' attitudinal loyalty to ethnic food

Assessing the impact of perceptions of hygiene on tourists' attitudinal loyalty to ethnic food

How to Frame Destination Foodscapes? A Perspective of Mixed Food Experience

Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations

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