Araştırma Makalesi
BibTex RIS Kaynak Göster

Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction

Yıl 2024, Cilt: 10 Sayı: 2, 93 - 107, 31.12.2024

Maryam Nematzadeh , Hossein Panahi , Parviz Mohammadzadeh

https://doi.org/10.26650/jot.2024.10.2.1385300

Öz

This study examines the factors influencing tourists’ revisit intentions for local food in Tabriz, highlighting its potential as a culinary destination. Adopting a mixed-methods approach, integrating both qualitative and quantitative approaches, the study provides a comprehensive assessment. Utilising descriptive and inferential statistics, this study examines the impact of various aspects of the local food experience, including food characteristics, identity, and ethnicity dimensions, on tourists’ satisfaction and revisit intention for local food (RVINTLF). The findings reveal that although the city’s gastronomy was not initially ranked as an attraction, all factors related to traditional foods satisfied most tourists, with souvenirs and traditional food quality significantly enhancing tourists’ positive perception of the destination. Multiple linear regression analysis indicates that the diversity of local food (DVS) and the quality of ingredients (IGD) are significant predictors of RVINTLF, while dining customs (DCUS) show marginal significance, and other factors have no significant impact. The ANOVA F-test confirmed the model’s overall significance (F = 6.763, p < 0.001), explaining 30% of the variance in RVINTLF. Additionally, T-tests and ANOVA tests showed that sociodemographic characteristics had no significant impact on RVINTLF.

Anahtar Kelimeler

culinary tourism satisfaction ethnicity traditional food diversity uniqueness

Kaynakça

  • Ab Karim, S., & Chi, C. G.-Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations’ food image. Journal of hospitality marketing & management, 19(6), 531-555. google scholar
  • Aghdam, F. B. The Role of Tabriz 2018 Programme in the Efflorescence of Tourism Industry in Tabriz. Proceedings Book, 310. google scholar
  • Aleffi, C., & Cavicchi, A. (2020). The role of food and culinary heritage in postdisaster recovery: The case of earthquake in the Marche region (Italy). Journal of Gastronomy and Tourism, 4(3), 113-128. google scholar
  • Avieli, N. (2013). What is ‘local food?’Dynamic culinary heritage in the World Heritage Site of Hoi An, Vietnam. Journal of Heritage Tourism, 8(2-3), 120-132. google scholar
  • Baldacchino, G. (2015). Feeding rural tourism strategy? Food and the notions of place and identity. Scandinavian Journal of Hospitality and Tourism, 15(1-2), 223-238. google scholar
  • Beerli, A., & Martin, J. D. (2004). Factors influencing destination image. Annals of Tourism Research, 31(3), 657-681. google scholar
  • Björk, P., & Kauppinen-Râisânen, H. (2016). Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280. google scholar
  • Brunori, G., and Rossi, A. (2000). Synergy and coherence through collective action: some insights from wine routes in Tuscany. Sociologia ruralis, 40(4), 409-423. google scholar
  • Buczkowska, K. (2014). Local food and beverage products as important tourist souvenirs. Turystyka Kulturowa, 1(1), 47-57. google scholar
  • Celebi, D., Pirnar, I., & Eris, E. D. (2020). Bibliometric analysis of social entrepreneurship in gastronomy tourism. Tourism: An International Interdisciplinary Journal, 68(1), 58-67. google scholar
  • Chen, C.-F., & Tsai, D. (2007). How do destination image and evaluative factors affect behavioural intentions? Tourism Management, 28(4), 1115-1122. google scholar
  • Chi, C. G.-Q.; Chua, B. L.; Othman, M.; Karim, S. A. (2013). Investigating structural relationships among food image, food satisfaction, culinary quality, and behavioural intentions: The case of Malaysia. International Journal of Hospitality & Tourism Administration, 14(2), 99-120. google scholar
  • Chi, C. G.-Q. and Qu, H. (2008). Examining the structural relationships of destination image, tourist satisfaction, and destination loyalty: An integrated approach. Tourism Management, 29(4), 624-636. google scholar
  • Choe, J. Y. J., & Kim, S. S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioural intention. International journal of hospitality management, 71, 1-10. google scholar
  • Cohen, E., and N. Avieli (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778. google scholar
  • Di-Clemente, E., Hernandez-Mogollon, J. M., & Lopez-Guzman, T. (2020). Culinary tourism as an effective strategy for theprofitable cooperation between agriculture and tourism. Social Sciences, 9(3), 25. google scholar
  • Ellis, A., Park, E., Kim, S., and Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. google scholar
  • Frochot, I. (2003). Analysis of regional positioning and associated food images in French tourism regional brochures. Journal of travel & tourism marketing, 14(3-4), pp. 77-96. google scholar
  • Gallarza, M. G., I. G., & Garcıa, H. C. (2002). Destination image: Towards a conceptual framework. Annals of Tourism Research, 29(1), 56-78. google scholar
  • Golzari, S. G., Dalir, K. H., and Babayi, B. B. (2018). Assessing current problems in the tourism industry (Case study: Tabriz city). Estaçao Cientfica (UNIFAP), 8(1), 81-90. google scholar
  • Goody, J. (1982). Cooking, cuisine and class: a study in comparative sociology: Cambridge University Press. google scholar
  • Ha, J., & Jang, S. S. (2010). Effects of service and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International journal of hospitality management, 29(3), 520-529. google scholar
  • Hall, C. M. (2020). Improving culinary and food tourism recipes Need for a new menu. Tourism Recreation Research, 45(2), 284-287. google scholar
  • Harrington, R. J. (2005). Part I: the culinary innovation process—a barrier to imitation. Journal of Foodservice Business Research, 7(3), 35-57. google scholar
  • Hashimoto, A., & Telfer, D. J. (2006). Selling Canadian culinary tourism: Branding the global and the regional product. Tourism Geographies, 8(1), 31-55. google scholar
  • Hjalager, A.-M. and Richards, G. (2003). Tourism and gastronomy. In: Routledge. google scholar
  • Ho C.I., Liu L.W., the Yuan Y. and Liao H.H. (2021). Perceived food souvenir quality as a formative second-order construct: how do tourists evaluate the quality of food souvenirs? Current Issues in Tourism, 24(4), 479-502. google scholar
  • ang, S. S., Bai, B., Hong, G. S., & O’Leary, J. T. (2004). Understanding travel expenditure patterns: a study of Japanese pleasure travellers to the United States by income level. Tourism Management, 25(3), 331-341. google scholar
  • Jang, S. S., Bai, B., Hong, G. S., & O’Leary, J. T. (2004). Understanding travel expenditure patterns: a study of Japanese pleasure travellers to the United States by income level. Tourism Management, 25(3), 331-341. google scholar
  • Jimenez-Beltran, F. J., T. Lopez-Guzman, and F. Gonzalez Santa Cruz, F. (2016). Analysis of the relationship between tourism and food culture. Sustainability, 8(5), 418. google scholar
  • Kar, P., Mohanty, S., & Mohanty, A. (2023). Examining the dimensions affecting food tourism intentions on local foods in Odisha, India. GeoJournal of Tourism and Geosites, 48(2 Supplement), 832-840. google scholar
  • Kivela, J., and Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2-3), 39-55. google scholar
  • Kivela, J., and Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377. google scholar
  • Lan, L. W., Wu, W. W., & Lee, Y. T. (2012). Promoting food tourism with Kansei cuisine design. Procedia-Social and Behavioural Sciences, 40, 609-615. google scholar
  • P. K. L. Le and D. M. H. (2020). Developing culinary tourism experiences for inbound travellers in vietnam. google scholar
  • Lee, A. H., Wall, G., Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford, Ontario, Canada. Journal of rural studies, 39, 133-144. google scholar
  • Lee, T. H., Chao, W. H., and Lin, H.-Y. (2018). The cultural inheritance of Hakka cuisine: A perspective from tourists’ experiences. Journal of Destination Marketing and Management, 7, 101-111. google scholar
  • Levitt, J. A., Zhang, P., DiPietro, R. B., & Meng, F. (2019). Food tourist segmentation: Attitude, behavioural intentions and travel planning behaviours based on food involvement and motivation. International Journal of Hospitality & Tourism Administration, 20(2), 129-155. google scholar
  • Lin, L., and Mao, P.-C. (2015). Food for memories and culture: A content analysis study of food specialties and souvenirs. Journal of Hospitality and Tourism Management, 22, 19-29. google scholar
  • Lin, Y.-C., Pearson, T. E., and Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and hospitality research, 11(1), 30-48. google scholar
  • Long, L. M. (1998). Culinary tourism: A folkloristic perspective on eating and otherness. Southern Folklore, 55(3), 181. google scholar
  • Moreira, E. P. (2019). Morocco’s Growth and Employment Prospects: Public Policies to Avoid the Middle-Income Trap. World Bank Policy Research Working Paper(8769). google scholar
  • Munjal, S., Sharma, S., and Menon, P. (2016). Moving towards “Slow Food”, the new frontier of culinary innovation in India: The Vedatya experience. Worldwide Hospitality and Tourism Themes, 8(4), 444-460. google scholar
  • Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines into tourism destination marketing: The case of Hong Kong and Turkey. Tourism Management, 28(1), 253-261. google scholar
  • Pestek, A., & Cinjarevic, M. (2014). Tourists’ perception of local cuisine: the case of Bosnian food culture. British Food Journal, 116(11), 1821-1838. google scholar
  • Privitera, D., Nedelcu, A., & Nicula, V. (2018). Gastronomic and food tourism as an economic local resource: Case studies from Romania and Italy. GeoJournal of Tourism and Geosites, 21(1), 143-157. google scholar
  • Rahman, M. S., Zaman, M. H., Hassan, H., & Wei, C. C. (2018). Tourist’s preferences in selection of local food: Perception and behaviour embedded model. Tourism Review, 73(1), 111-132. google scholar
  • Raina, A., Rana, V. S., Thakur, A. S., & Kohli, V. (2020). Food culture as an element in promoting Punjab as a tourist destination. Test Eng. Manag. 82, 14187-14194. google scholar
  • Sanchez-Canizares, S., and Castillo-Canalejo, A. M. (2015). A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia. British Food Journal, 117(9), 2387-2411. google scholar
  • Sidali, K. L., Kastenholz, E., & Bianchi, R. (2015). Food tourism, niche markets, and products in rural tourism: Combining the intimacy model and the experience economy as a rural development strategy. Journal of sustainable tourism, 23(8-9), 1179-1197. google scholar
  • Silkes, C. A., Cai, L. A., & Lehto, X. Y. (2013). Marketing to the culinary tourist. Journal of travel & tourism marketing, 30(4), 335-349. google scholar
  • Smith, S., & Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event using importance-performance grid analysis. Journal of vacation marketing, 15(2), 99-110. google scholar
  • Suhartanto, D. (2018). Tourist satisfaction with souvenir shopping: evidence from Indonesian domestic tourists. Current Issues in Tourism, 21(6), 663-679. google scholar
  • Suttikun, C., & Meeprom, S. (2021). Examining the effect of the perceived quality of authentic souvenir products, perceived value, and satisfaction on customer loyalty. Powerful Business and Management, 8(1), 1976468. google scholar
  • Timothy, D. J., & Ron, A. S. (2013). Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. In (Vol. 8, pp. 99-104): Taylor & Francis. google scholar
  • Tussyadiah, I. P. (2006). A gourmet trip: One direction towards domestic tourism in Japan. Tourism Review International, 9(3), 281-291. google scholar
  • UNWTO. (2015). 1st UNWTO World Forum on Food Tourism. Retrieved from https://www.unwto.org/archive/global/event/1st-unwto-world-forum-food-tourism. google scholar
  • Van Westering, J. (1999). Heritage and gastronomy: The Pursuit of the ‘new tourist’. International Journal of Heritage Studies, 5(2), 75-81. google scholar
  • Vega-Vazquez, M., Castellanos-Verdugo, M., & Oviedo-Garaa, M. Â. (2017). Shopping value, tourist satisfaction, and positive word-of-mouth: The mediating role of souvenir shopping satisfaction. Current Issues in Tourism, 20(13), 1413-1430. google scholar
  • Vicky, K. (2020). Exploring the essence of gastronomic tourism and its distribution channels in Greece. Paper presented at the Cultural and Tourism Innovation in the Digital Era: Sixth International IACuDiT Conference, Athens, 2019. google scholar
  • Vrasida, M., Peistikou, M., & Iliopoulou, N. (2020). Developing a Tourism Destination Through Gastronomy Branding. Paper presented at the Strategic Innovative Marketing and Tourism: 8th ICSIMAT, Northern Aegean, Greece, 2019. google scholar
  • Walter, P. (2017). Culinary tourism as a lived history: Staging, tourist performance, and authenticity perceptions in a Thai cooking school. Journal of Heritage Tourism, 12(4), 365-379. google scholar
  • Wang, X., & Meng, T. (2016). Customer satisfaction and public policy and marketing design in special interest tourism in Macao culinary tourism. International Journal of Business and Management, 11(1), 124. google scholar
  • Widjaja, D. C., Jokom, R., Kristanti, M., & Wijaya, S. (2020). Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia. Anatolia, 31(3), 376-392. google scholar
  • Yang, F. X., Wong, I. A., Tan, X. S., & Wu, D. C. W. (2020). The role of food festivals in branding culinary destinations. Tourism Management Perspectives, 34, 100671. google scholar
  • Youn, H., and Kim, J.-H. (2017). Effects of ingredients, names, and stories on food origins’ perceived authenticity and purchase intentions. International journal of hospitality management, 63, 11-21. google scholar

Yıl 2024, Cilt: 10 Sayı: 2, 93 - 107, 31.12.2024

Maryam Nematzadeh , Hossein Panahi , Parviz Mohammadzadeh

https://doi.org/10.26650/jot.2024.10.2.1385300

Öz

Kaynakça

  • Ab Karim, S., & Chi, C. G.-Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations’ food image. Journal of hospitality marketing & management, 19(6), 531-555. google scholar
  • Aghdam, F. B. The Role of Tabriz 2018 Programme in the Efflorescence of Tourism Industry in Tabriz. Proceedings Book, 310. google scholar
  • Aleffi, C., & Cavicchi, A. (2020). The role of food and culinary heritage in postdisaster recovery: The case of earthquake in the Marche region (Italy). Journal of Gastronomy and Tourism, 4(3), 113-128. google scholar
  • Avieli, N. (2013). What is ‘local food?’Dynamic culinary heritage in the World Heritage Site of Hoi An, Vietnam. Journal of Heritage Tourism, 8(2-3), 120-132. google scholar
  • Baldacchino, G. (2015). Feeding rural tourism strategy? Food and the notions of place and identity. Scandinavian Journal of Hospitality and Tourism, 15(1-2), 223-238. google scholar
  • Beerli, A., & Martin, J. D. (2004). Factors influencing destination image. Annals of Tourism Research, 31(3), 657-681. google scholar
  • Björk, P., & Kauppinen-Râisânen, H. (2016). Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280. google scholar
  • Brunori, G., and Rossi, A. (2000). Synergy and coherence through collective action: some insights from wine routes in Tuscany. Sociologia ruralis, 40(4), 409-423. google scholar
  • Buczkowska, K. (2014). Local food and beverage products as important tourist souvenirs. Turystyka Kulturowa, 1(1), 47-57. google scholar
  • Celebi, D., Pirnar, I., & Eris, E. D. (2020). Bibliometric analysis of social entrepreneurship in gastronomy tourism. Tourism: An International Interdisciplinary Journal, 68(1), 58-67. google scholar
  • Chen, C.-F., & Tsai, D. (2007). How do destination image and evaluative factors affect behavioural intentions? Tourism Management, 28(4), 1115-1122. google scholar
  • Chi, C. G.-Q.; Chua, B. L.; Othman, M.; Karim, S. A. (2013). Investigating structural relationships among food image, food satisfaction, culinary quality, and behavioural intentions: The case of Malaysia. International Journal of Hospitality & Tourism Administration, 14(2), 99-120. google scholar
  • Chi, C. G.-Q. and Qu, H. (2008). Examining the structural relationships of destination image, tourist satisfaction, and destination loyalty: An integrated approach. Tourism Management, 29(4), 624-636. google scholar
  • Choe, J. Y. J., & Kim, S. S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioural intention. International journal of hospitality management, 71, 1-10. google scholar
  • Cohen, E., and N. Avieli (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778. google scholar
  • Di-Clemente, E., Hernandez-Mogollon, J. M., & Lopez-Guzman, T. (2020). Culinary tourism as an effective strategy for theprofitable cooperation between agriculture and tourism. Social Sciences, 9(3), 25. google scholar
  • Ellis, A., Park, E., Kim, S., and Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. google scholar
  • Frochot, I. (2003). Analysis of regional positioning and associated food images in French tourism regional brochures. Journal of travel & tourism marketing, 14(3-4), pp. 77-96. google scholar
  • Gallarza, M. G., I. G., & Garcıa, H. C. (2002). Destination image: Towards a conceptual framework. Annals of Tourism Research, 29(1), 56-78. google scholar
  • Golzari, S. G., Dalir, K. H., and Babayi, B. B. (2018). Assessing current problems in the tourism industry (Case study: Tabriz city). Estaçao Cientfica (UNIFAP), 8(1), 81-90. google scholar
  • Goody, J. (1982). Cooking, cuisine and class: a study in comparative sociology: Cambridge University Press. google scholar
  • Ha, J., & Jang, S. S. (2010). Effects of service and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International journal of hospitality management, 29(3), 520-529. google scholar
  • Hall, C. M. (2020). Improving culinary and food tourism recipes Need for a new menu. Tourism Recreation Research, 45(2), 284-287. google scholar
  • Harrington, R. J. (2005). Part I: the culinary innovation process—a barrier to imitation. Journal of Foodservice Business Research, 7(3), 35-57. google scholar
  • Hashimoto, A., & Telfer, D. J. (2006). Selling Canadian culinary tourism: Branding the global and the regional product. Tourism Geographies, 8(1), 31-55. google scholar
  • Hjalager, A.-M. and Richards, G. (2003). Tourism and gastronomy. In: Routledge. google scholar
  • Ho C.I., Liu L.W., the Yuan Y. and Liao H.H. (2021). Perceived food souvenir quality as a formative second-order construct: how do tourists evaluate the quality of food souvenirs? Current Issues in Tourism, 24(4), 479-502. google scholar
  • ang, S. S., Bai, B., Hong, G. S., & O’Leary, J. T. (2004). Understanding travel expenditure patterns: a study of Japanese pleasure travellers to the United States by income level. Tourism Management, 25(3), 331-341. google scholar
  • Jang, S. S., Bai, B., Hong, G. S., & O’Leary, J. T. (2004). Understanding travel expenditure patterns: a study of Japanese pleasure travellers to the United States by income level. Tourism Management, 25(3), 331-341. google scholar
  • Jimenez-Beltran, F. J., T. Lopez-Guzman, and F. Gonzalez Santa Cruz, F. (2016). Analysis of the relationship between tourism and food culture. Sustainability, 8(5), 418. google scholar
  • Kar, P., Mohanty, S., & Mohanty, A. (2023). Examining the dimensions affecting food tourism intentions on local foods in Odisha, India. GeoJournal of Tourism and Geosites, 48(2 Supplement), 832-840. google scholar
  • Kivela, J., and Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4(2-3), 39-55. google scholar
  • Kivela, J., and Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377. google scholar
  • Lan, L. W., Wu, W. W., & Lee, Y. T. (2012). Promoting food tourism with Kansei cuisine design. Procedia-Social and Behavioural Sciences, 40, 609-615. google scholar
  • P. K. L. Le and D. M. H. (2020). Developing culinary tourism experiences for inbound travellers in vietnam. google scholar
  • Lee, A. H., Wall, G., Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford, Ontario, Canada. Journal of rural studies, 39, 133-144. google scholar
  • Lee, T. H., Chao, W. H., and Lin, H.-Y. (2018). The cultural inheritance of Hakka cuisine: A perspective from tourists’ experiences. Journal of Destination Marketing and Management, 7, 101-111. google scholar
  • Levitt, J. A., Zhang, P., DiPietro, R. B., & Meng, F. (2019). Food tourist segmentation: Attitude, behavioural intentions and travel planning behaviours based on food involvement and motivation. International Journal of Hospitality & Tourism Administration, 20(2), 129-155. google scholar
  • Lin, L., and Mao, P.-C. (2015). Food for memories and culture: A content analysis study of food specialties and souvenirs. Journal of Hospitality and Tourism Management, 22, 19-29. google scholar
  • Lin, Y.-C., Pearson, T. E., and Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and hospitality research, 11(1), 30-48. google scholar
  • Long, L. M. (1998). Culinary tourism: A folkloristic perspective on eating and otherness. Southern Folklore, 55(3), 181. google scholar
  • Moreira, E. P. (2019). Morocco’s Growth and Employment Prospects: Public Policies to Avoid the Middle-Income Trap. World Bank Policy Research Working Paper(8769). google scholar
  • Munjal, S., Sharma, S., and Menon, P. (2016). Moving towards “Slow Food”, the new frontier of culinary innovation in India: The Vedatya experience. Worldwide Hospitality and Tourism Themes, 8(4), 444-460. google scholar
  • Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines into tourism destination marketing: The case of Hong Kong and Turkey. Tourism Management, 28(1), 253-261. google scholar
  • Pestek, A., & Cinjarevic, M. (2014). Tourists’ perception of local cuisine: the case of Bosnian food culture. British Food Journal, 116(11), 1821-1838. google scholar
  • Privitera, D., Nedelcu, A., & Nicula, V. (2018). Gastronomic and food tourism as an economic local resource: Case studies from Romania and Italy. GeoJournal of Tourism and Geosites, 21(1), 143-157. google scholar
  • Rahman, M. S., Zaman, M. H., Hassan, H., & Wei, C. C. (2018). Tourist’s preferences in selection of local food: Perception and behaviour embedded model. Tourism Review, 73(1), 111-132. google scholar
  • Raina, A., Rana, V. S., Thakur, A. S., & Kohli, V. (2020). Food culture as an element in promoting Punjab as a tourist destination. Test Eng. Manag. 82, 14187-14194. google scholar
  • Sanchez-Canizares, S., and Castillo-Canalejo, A. M. (2015). A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia. British Food Journal, 117(9), 2387-2411. google scholar
  • Sidali, K. L., Kastenholz, E., & Bianchi, R. (2015). Food tourism, niche markets, and products in rural tourism: Combining the intimacy model and the experience economy as a rural development strategy. Journal of sustainable tourism, 23(8-9), 1179-1197. google scholar
  • Silkes, C. A., Cai, L. A., & Lehto, X. Y. (2013). Marketing to the culinary tourist. Journal of travel & tourism marketing, 30(4), 335-349. google scholar
  • Smith, S., & Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event using importance-performance grid analysis. Journal of vacation marketing, 15(2), 99-110. google scholar
  • Suhartanto, D. (2018). Tourist satisfaction with souvenir shopping: evidence from Indonesian domestic tourists. Current Issues in Tourism, 21(6), 663-679. google scholar
  • Suttikun, C., & Meeprom, S. (2021). Examining the effect of the perceived quality of authentic souvenir products, perceived value, and satisfaction on customer loyalty. Powerful Business and Management, 8(1), 1976468. google scholar
  • Timothy, D. J., & Ron, A. S. (2013). Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. In (Vol. 8, pp. 99-104): Taylor & Francis. google scholar
  • Tussyadiah, I. P. (2006). A gourmet trip: One direction towards domestic tourism in Japan. Tourism Review International, 9(3), 281-291. google scholar
  • UNWTO. (2015). 1st UNWTO World Forum on Food Tourism. Retrieved from https://www.unwto.org/archive/global/event/1st-unwto-world-forum-food-tourism. google scholar
  • Van Westering, J. (1999). Heritage and gastronomy: The Pursuit of the ‘new tourist’. International Journal of Heritage Studies, 5(2), 75-81. google scholar
  • Vega-Vazquez, M., Castellanos-Verdugo, M., & Oviedo-Garaa, M. Â. (2017). Shopping value, tourist satisfaction, and positive word-of-mouth: The mediating role of souvenir shopping satisfaction. Current Issues in Tourism, 20(13), 1413-1430. google scholar
  • Vicky, K. (2020). Exploring the essence of gastronomic tourism and its distribution channels in Greece. Paper presented at the Cultural and Tourism Innovation in the Digital Era: Sixth International IACuDiT Conference, Athens, 2019. google scholar
  • Vrasida, M., Peistikou, M., & Iliopoulou, N. (2020). Developing a Tourism Destination Through Gastronomy Branding. Paper presented at the Strategic Innovative Marketing and Tourism: 8th ICSIMAT, Northern Aegean, Greece, 2019. google scholar
  • Walter, P. (2017). Culinary tourism as a lived history: Staging, tourist performance, and authenticity perceptions in a Thai cooking school. Journal of Heritage Tourism, 12(4), 365-379. google scholar
  • Wang, X., & Meng, T. (2016). Customer satisfaction and public policy and marketing design in special interest tourism in Macao culinary tourism. International Journal of Business and Management, 11(1), 124. google scholar
  • Widjaja, D. C., Jokom, R., Kristanti, M., & Wijaya, S. (2020). Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia. Anatolia, 31(3), 376-392. google scholar
  • Yang, F. X., Wong, I. A., Tan, X. S., & Wu, D. C. W. (2020). The role of food festivals in branding culinary destinations. Tourism Management Perspectives, 34, 100671. google scholar
  • Youn, H., and Kim, J.-H. (2017). Effects of ingredients, names, and stories on food origins’ perceived authenticity and purchase intentions. International journal of hospitality management, 63, 11-21. google scholar
Toplam 66 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Rekreasyon, Tatil ve Turizm Coğrafyası
Bölüm Makaleler
Yazarlar

Maryam Nematzadeh 0000-0003-1383-1789

Hossein Panahi 0000-0002-6158-608X

Parviz Mohammadzadeh

Yayımlanma Tarihi 31 Aralık 2024
Gönderilme Tarihi 1 Aralık 2023
Kabul Tarihi 21 Temmuz 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 10 Sayı: 2

Kaynak Göster

APA Nematzadeh, M., Panahi, H., & Mohammadzadeh, P. (2024). Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction. Journal of Tourismology, 10(2), 93-107. https://doi.org/10.26650/jot.2024.10.2.1385300
AMA Nematzadeh M, Panahi H, Mohammadzadeh P. Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction. Journal of Tourismology. Aralık 2024;10(2):93-107. doi:10.26650/jot.2024.10.2.1385300
Chicago Nematzadeh, Maryam, Hossein Panahi, ve Parviz Mohammadzadeh. “Culinary Tourism As A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction”. Journal of Tourismology 10, sy. 2 (Aralık 2024): 93-107. https://doi.org/10.26650/jot.2024.10.2.1385300.
EndNote Nematzadeh M, Panahi H, Mohammadzadeh P (01 Aralık 2024) Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction. Journal of Tourismology 10 2 93–107.
IEEE M. Nematzadeh, H. Panahi, ve P. Mohammadzadeh, “Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction”, Journal of Tourismology, c. 10, sy. 2, ss. 93–107, 2024, doi: 10.26650/jot.2024.10.2.1385300.
ISNAD Nematzadeh, Maryam vd. “Culinary Tourism As A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction”. Journal of Tourismology 10/2 (Aralık 2024), 93-107. https://doi.org/10.26650/jot.2024.10.2.1385300.
JAMA Nematzadeh M, Panahi H, Mohammadzadeh P. Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction. Journal of Tourismology. 2024;10:93–107.
MLA Nematzadeh, Maryam vd. “Culinary Tourism As A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction”. Journal of Tourismology, c. 10, sy. 2, 2024, ss. 93-107, doi:10.26650/jot.2024.10.2.1385300.
Vancouver Nematzadeh M, Panahi H, Mohammadzadeh P. Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction. Journal of Tourismology. 2024;10(2):93-107.
 Kapak Resmi İndir