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As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to the network objectives.

A two-stage research process was used in the study. First, qualitative approach was adopted for the clarification of projected and perceived destination food image elements. Projected image elements were derived from a content analysis performed on a totally 113 official, semi-official and unofficial online documents in Turkish and English. Perceived destination food image elements were identified by face-to-face interviews, conducted on 10 participants. As a result, 18 projected and 20 perceived destination food image elements were obtained. These were then grouped under 4 main and 22 sub-categories. At the second stage, destination food image elements were matched with common targets of the CCN.

Destination food image elements, obtained by two qualitative studies, are grouped under 4 main and 22 sub-categories as follows: gastronomic identity (with sub-categories of destination’s identity and local culinary culture); diversity of the destination (with sub-categories of attractiveness of the local food, ease of promotion and high brand value); gastronomic attractions (with sub-categories of restaurants and cafes, culinary museums, farmer markets, orchards, gastronomy tours, gastronomy events (e.g. festivals, competitions), culinary education, books on gastronomy, certification systems, organizations, street foods and vendors and handmade or homemade foods); and qualified workforce and stakeholders (with sub-categories of expert chefs and cooks, specialist suppliers, service personnel, locals and local authorities). These are then connected to the common CCN targets (e.g. cuisine, tourism and festivals; extension of the creative value chain; fostering cultural creativity; and sustainability).

This is one of the early research attempts in examining a member gastronomy city’s food image elements and the role that they played in the success of the CCN’s common targets. Moreover, the study contributes to the literature on the identification of (projected and perceived) destination food image by using content analysis.

The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour.

A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was used to examine and explain the relationships hypothesized in the proposed model.

The fit indices indicated the model structure was satisfactory. Examination of the specific paths in the model indicated that gastronomy attractiveness was positively associated with destination attractiveness and tourist behaviour. Meanwhile, the effect of tourists’ variegated gastronomy affection on the perceived attractiveness of a destination and the area’s gastronomy produced mixed results.

The study contributed to the theoretical understanding of two important theories which are recreation specialization and attitude in the context of gastronomy tourism. The linkages in the model were empirically supported by statistical analyses.

The varying degrees of gastronomy affection amongst tourists can be used as an input to examine tourist behaviour within the gastronomy tourism context while simultaneously highlighting the importance of gastronomy to tourist destinations.

The findings of this study are also deemed to assist destination marketers who observe that tourists have become more demanding in search of unique experiences offered by destinations. Based on the hypothesized model, tourists’ past gastronomy experience was a superior predictor than gastronomy involvement and knowledge on perceived gastronomy attractiveness which sequentially elevate tourist’s perceived destination attractiveness.

The study provided an integrated model for predicting tourist behaviour using tourists’ gastronomy affection.

Gastronomy can be a key destination choice factor. As tourists, people will be able to learn more about the culture of the place through its culinary assets. This paper aims to analyse the interest and the gastronomic motivations of tourists to the city of Granada (Spain), where two important UNESCO World Heritage Sites (WHS) are included.

To achieve the aim of this study, fieldwork was carried out on a representative sample of tourists in Granada (Spain). Specifically, a total of 1,612 valid surveys were filled out in culinary establishments and historical sites. In these surveys, the opinion of tourists regarding gastronomy and their motivations when travelling was assessed.

The results of this research allow to make a segmentation of tourists into three groups according to their position and their interest in gastronomy based on their destination choice, distinguishing among survivors, enjoyers and experiencers’ tourists. Additionally, it is confirmed that gastronomy is shaped as a motivation that influences the level of tourist satisfaction, performing as a differentiating element that can help increase the competitiveness of the destination.

This research contributes to the scarce academic literature on tourism experiences in a city with WHS recognitions. This study confirms the existence of a relationship between gastronomic motivations and the level of satisfaction achieved by tourists who visit the city of Granada, where no similar studies were found. In addition, this work confirms the connection between gastronomy and culture.

The purpose of this paper is to analyse the attitude declared by the tourists towards the local gastronomy as a variable of tourist interest in a WHS destination. Gastronomic tourism strengthens and consolidates the tourist destinations.

The methodology is based on a survey conducted on foreign travellers who visited the city of Quito. In total, 516 valid surveys of foreign tourists were conducted, using convenience sampling. As for the data analysis, a multivariate technique of grouping cases (K-mean clusters) was applied with the objective of analysing the similarity existing among those surveyed, taking as a reference variables that indicate greater or lesser interest in the local gastronomy.

The results show evidence on the existence of different attitudes towards gastronomy as a variable of interest in the choice of a tourist destination. There is a direct relationship between their attitude towards gastronomy and their expenditure.

The principal limitation of this research is found in the time period in which the surveys were conducted.

The study allows the hotel/restaurant companies and tourism rooted in the city of Quito to know the importance of the local gastronomy as variables of interest for the foreign tourists as well as the segmentation carried out with regard to their attitudes.

Gastronomy is used as a source of inspiration in tourist destinations. This research reinforces this theme, taking on the study of food tourism in an important heritage destination, such as the city of Quito, in a geographic area, Latin America, characterised by a recognised gastronomy, but still little studied in the scientific literature.

The purpose of this study is to analyse Peruvian cuisine in the context of visitors’ overall experience, focusing on the loyalty of tourists in terms of gastronomy, their satisfaction with the destination, and the overall image.

Data were obtained from tourists who visited Lima (Peru). Structural equation modeling was used to verify the hypothesized relationships.

The results obtained confirm that satisfaction and appreciation, such as quality, have a positive influence on tourists’ loyalty and, therefore, they recommend and express their desire to come back to this destination. The traditional gastronomy of Lima stands out as a prominent factor on overall experience.

This paper helps the managers of cities in their decisions to improve the satisfaction and seek loyalty of those who visit a city, emphasizes the role of gastronomy.

The results obtained in this research can be used for the establishment of new strategies for the promotion of the destination in terms of tourism and traditional food.

The gastronomy in Lima, (Peru) is recognized worldwide, as well as a stimulus for tourism because it increases the number of visits to the destination. Several studies carried out in these types of destinations have shown the existence of a relationship between gastronomy, overall experience, satisfaction and loyalty. However, there are no previous studies carried out in Lima that sustain this relationship. This work makes a contribution that completes the academic literature on the study of the emotional bonds between Peruvian gastronomy and the tourist who visits it and its behaviour.

To provide insights into holiday well-being, the purpose of this paper is to examine two inevitable traveller activities related to destinations’ gastronomy: pre-trip food information sourcing and the daily meals consumed.

A survey was carried out among 243 Finnish travellers. The findings are based on univariate analysis (t-test, ANOVA and regression analysis).

Pre-trip behaviour to ensure holiday well-being is based on travellers’ interests in food, an emotional desire for a sense of safety and a functional desire for convenience, while they collect information from the internet and guidebooks about recommended food places and local food as well as food safety and price level. Travellers’ place the highest importance on dinner for their holiday well-being, especially foodies – those travellers with a keen interest in food. Breakfast is the second most important meal contributing to holiday well-being.

These findings inform destination marketing organisations about what food dimensions they should emphasise in destination gastronomy-related marketing communication for tour operators and hotel and local restaurants about the essence of dinner and breakfast for holiday well-being.

The study provides insights into the role of destinations’ gastronomy in holiday well-being, which deserves to be studied in the current era of experiences and food interest.

The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.

A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ² analysis and multiple regression analyses.

The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.

This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.

Gastronomy is currently becoming a predominant factor for understanding and taking part in the cultural heritage of a destination. The enjoyment of culinary pleasures has become a primary motivating factor when choosing a travel destination. Gastronomy is, therefore, a fundamental part of the satisfaction that the traveller experiences when visiting a location.

Data collection for the research was based on the completion of fieldwork with a sample of tourists who visited the Ecuadorian province of Manabí. Based on this understanding and completed fieldwork, the study analyses the gastronomic experiences of tourists visiting the province of Manabí (Ecuador).

study shows the existence of three types of tourists, based on their higher or lower interest in the local gastronomy when travelling: survivors, enjoyers and experiencers. The results also reveal that there are different levels of satisfaction regarding local gastronomy in terms of interest and the previous cultural motivation of the tourist.

The characterisation of the different tourist segments identified and the assessments that these dictate regarding the destination’s gastronomy allow tourist managers to develop and offer tourist products adapted to the wishes and needs of tourists.

Research involves the innovation in the use of segmentation models for culinary tourism widely considered in Europe but applied in this case to developing countries in Latin America.

Satisfying the gastronomy experience of tourists becomes the most important strategic aim in the hospitality and tourism industries. This study attempts to prove that there is a distinct and specific market segment related to gastronomy from the overall number of tourist arrival of Jeonju City. Furthermore, this study investigates the different factors that affect the overall experience of tourists. The focus of the study is Jeonju City, a popular gastronomy destination in South Korea.

Survey questionnaires were distributed to 680 tourists in Jeonju City during two survey periods. Descriptive statistics and regressions were utilized to treat the data. The predictors that affect the overall experience of tourists were identified through the different literature. The hypotheses were formulated and tested to examine the relationship between the assessments of the distinct gastronomy-tourist market and tourists' overall experience.

The results indicate that there are 17.20% of the respondents indicated that their main reason for traveling was for the food. Descriptive statistics revealed that local food satisfaction, destination image perceived quality, perceived value, tourist expectations, and costs and risks have a positive and significant influence on tourist overall experience.

The findings of this study could provide guidelines for both the hospitality and tourism industries of the country, and tourist destination operators to further positioned approaches to satisfy gastronomy tourists in the “new normal”.

The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect to gastronomy.

To achieve this objective, the methodology used in this research has been the application of a multivariate technique of grouping items and the realisation of a post hoc single variate ANOVA analysis.

The principal conclusions resulting from this research are focussed on the segmentation of the tourists in three different groups and how the travellers’ interest in gastronomy leads to greater satisfaction with the destination.

The main practical implications are centred on better understanding of the key factors of how gastronomy can reinforce a tourist destination and produce greater satisfaction for the traveller.

Gastronomy is used as a source of inspiration in tourist destinations. This research reinforces this theme, taking on the study of a gastronomic festival in an important business destination, such as the city of Guayaquil, in a geographic area, Latin America, characterised by a recognised gastronomy but still little studied in the scientific literature.