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Slow tourism: the relationship between tourists’ slow food experiences and their quality of life

Ting-Yen (Tim) Huang (Ting-Yen (Tim) Huang, Joseph S. Chen and William D. Ramos are all based at the Department of Health and Wellness Design, Indiana University Bloomington, Bloomington, Indiana, USA)
Joseph S. Chen (Ting-Yen (Tim) Huang, Joseph S. Chen and William D. Ramos are all based at the Department of Health and Wellness Design, Indiana University Bloomington, Bloomington, Indiana, USA)
William D. Ramos (Ting-Yen (Tim) Huang, Joseph S. Chen and William D. Ramos are all based at the Department of Health and Wellness Design, Indiana University Bloomington, Bloomington, Indiana, USA)

Tourism Review

ISSN: 1660-5373

Article publication date: 13 October 2022

Issue publication date: 20 January 2023

197

Abstract

Purpose

This study aims to define the concept of slow tourism, describe tourists’ slow food experiences and examine the relationship between the tourists’ slow food experience and their quality of life (QOL).

Design/methodology/approach

An online survey distributed through the Amazon MTurk platform yields 453 valid questionnaires. Confirmatory factor analysis and structure equational modeling are used to analyze the data.

Findings

The results reveal that authenticity and slowness significantly affect tourists’ slow food experience, while environmental consciousness does not influence tourists’ slow food experiences. Further, the slow food experience elicits a positive impact on the tourists’ QOL.

Originality/value

This study contributes to delineating the scope of slow food experiences, which remains unexplored in previous studies and gives further insight into how they impact life quality. This paper expands the body of knowledge by establishing three factors influencing slow food experiences and further provides valuable advice for tourism marketers at slow destinations.

研究目的

本研究旨在定义慢活旅游的概念、描述游客的慢食体验以及探讨游客慢食体验与生活品质之间的关系

研究设计/方法

本研究采用线上调查于亚马逊MTurk平台发放问卷, 共回收453份有效问卷, 本研究采用验证性因素分析及结构方程式模型分析数据

研究结果

本研究发现『真实性』和『放慢步调』会显著影响游客的慢食体验, 但『环境意识』并不会影响游客的慢食体验。此外, 慢食体验对游客的生活品质有正向的影响。

原创性/价值

本研究贡献为描述慢食体验的范畴, 且深入探讨慢食体验如何影响生活品质, 以上都是在先前的研究中未被探讨的。本研究延伸和建立三个影响慢食体验的因素, 且提供慢活旅游目的地行销者珍贵的意见

Propósito

Este estudio tiene como objetivo definir el concepto de turismo lento (slow), describir las experiencias de “slow food” (“comida lenta”) de los turistas y examinar la relación entre la experiencia de comida lenta de los turistas y su calidad de vida.

Diseño/metodología/enfoque

Encuesta online distribuida a través de la plataforma Amazon MTurk con 453 cuestionarios válidos. Se ha utilizado el Análisis Factorial Confirmatorio y los Modelos de Ecuaciones Estructurales para el análisis de los datos.

Resultados

Los resultados revelan que la “autenticidad” y “lentitud” afectan significativamente a la experiencia de la comida lenta en los turistas, mientras que la conciencia ambiental no influye en las experiencias de comida lenta de estos. Además, la experiencia de comida lenta genera un impacto positivo en la calidad de vida de los turistas.

Originalidad/valor

Este estudio contribuye al diseño sobre el alcance de las experiencias de comida lenta, no exploradas en estudios previos y a una mayor comprensión de cómo afectan a la calidad de vida. Este trabajo amplía el conjunto de conocimientos, al establecer tres factores que influyen en las experiencias de comida lenta y ofrece valiosas reflexiones para los especialistas de marketing turístico en destinos lentos.

Keywords

Acknowledgements

Authors’ contribution: The first author contributes to data collection, analysis, interpretation, drafting the paper and critical revision of the paper. The second author contributes to the conception and design of the work, critical revision and final approval of the paper. The third author contributes to the revision of the paper and final approval of the paper.

Citation

Huang, T.-Y.(T)., Chen, J.S. and Ramos, W.D. (2023), "Slow tourism: the relationship between tourists’ slow food experiences and their quality of life", Tourism Review, Vol. 78 No. 1, pp. 159-176. https://doi.org/10.1108/TR-02-2022-0053

Publisher

:

Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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