Search results

The revival of local foods in the tourism context plays a significant role in attracting visitors. Unexpectedly, empirical evidence on food festivals aimed at reviving local cuisine in non-Western countries is scarce. This study aimed to examine and clarify the concept of food culture attributes on visitors' satisfaction and patronage intention in a food festival setting to revive local foods.

A quantitative approach was used. Convenience sampling and questionnaires were administered to 172 attendees as the final response to a food festival. The conceptual framework identifies the assumptions of structural equation modelling (SEM).

Food culture attributes significantly impacted visitor satisfaction based on the results. Cooking methods had an insignificant influence on satisfaction and indirect effects on patronage intention. Additionally, the authors persuaded satisfaction to act as a mediator, and food culture was a significant contributor to the hypothesised framework.

To the best of the authors’ knowledge, this is one of the first empirical studies to employ food culture attributes (flavour, presentation, cooking method and gastronomic identification) and patronage intention in the mediating role of satisfaction with Iranian cultural heritage as a revival of a visitor’s attraction towards local cuisine. The results revealed that the resurrection of local dishes serves as an alternative truth that aids in preserving Iranian cultural heritage.

The research aims to determine local food attributes for measuring and evaluating that appeal tourists to the gastronomic city of Phuket, Thailand.

The first step is, the item generation, which includes an in-depth interview. Secondly, scale purification includes the exploratory factor analysis, which generates a preliminary factor structure. In the final step, scale validation, confirmatory component analysis is used to test the items and dimensions.

The 33 items organized into eight dimensions: food quality, authenticity, hygiene, interpersonal, novelty, service provider, foodservice place and value added for a creative city of gastronomy were demonstrated to be valid and reliable after a thorough development process.

The findings assist practitioners in recognizing the many aspects of local food attributes, as well as how destination managers can employ these factors to promote a destination.

This research contributes to the theoretical literature on a gastronomic creative city, with more research into the links between destination management and other important concepts. In terms of the outcomes of a creative city of gastronomy management, this study might serve as a reference for destination managers and travel suppliers.

Scholars have noted the impact of advertising on unhealthy food consumption. However, a systematic literature review (SLR) on this topic is currently lacking. This study aims to find, analyze and synthesize prior literature to set the stage for future researchers and practitioners. It also uncovers research gaps, suggests potential research questions and presents a conceptual framework for use in future research.

This paper catalogs and synthesizes topic-related literature by using the time-tested SLR methodology. It identifies and analyzes 99 relevant studies that have addressed the impact of advertising on unhealthy food consumption. Research profiling of the selected studies supported the synthesis of key themes in the extant literature.

The authors identify three key thematic foci: a) viewer attributes pertaining to excessive unhealthy food consumption, b) advertisement attributes pertaining to excessive unhealthy food consumption and, c) unhealthy food consumption regulation. Within these themes, the authors also identify some subthemes, presenting specific advertising and viewer attributes that contribute to unhealthy food consumption. The authors further develop a conceptual framework based on the stimulus-organism-response (S-O-R) model, summarizing the findings of the study. This could aid future researchers and practitioners in their design of certain strategies.

The study uncovers various gaps in the extant literature and suggests potential areas that can be examined by scholars. From a practical perspective, the study recommends certain actionable strategies for policymakers, helping customers to achieve the long-term goal of obesity reduction.

From the perspective of practice, the study recommends certain actionable strategies for policymakers helping customers achieve the long-term goal of obesity reduction.

The current study makes a novel contribution to the research on advertising and unhealthy food consumption by identifying theme-based research gaps in the existing literature, mapping those with potential research questions and presenting a conceptual framework based on the S-O-R model. Based on the findings, the study also proposes five potential research models examining diverse aspects of advertising and unhealthy food consumption to guide interested scholars and practitioners to shape the future research discourse.

While it is essential to further research the growing diversity in western metropolitan cities, little is currently known about how the members of various ethnic communities acculturate to multicultural societies. The purpose of this paper is to explore immigrants’ cosmopolitanism and acculturation strategies through an analysis of the food consumption behaviour of ethnic consumers in multicultural London.

The study was set within the socio-cultural context of London. A number of qualitative methods such as in-depth interviews, observation and photographs were used to assess consumers’ acculturation strategies in a multicultural environment and how that is influenced by consumer cosmopolitanism.

Ethnic consumers’ food consumption behaviour reflects their acculturation strategies, which can be classified into four groups: rebellion, rarefaction, resonance and refrainment. This classification demonstrates ethnic consumers’ multi-directional acculturation strategies, which are also determined by their level of cosmopolitanism.

The taxonomy presented in this paper advances current acculturation scholarship by suggesting a multi-directional model for acculturation strategies as opposed to the existing uni-directional and bi-directional perspectives and explicates the role of consumer cosmopolitanism in consumer acculturation. The paper did not engage host communities and there is hence a need for future research on how and to what extent host communities are acculturated to the multicultural environment.

The findings have direct implications for the choice of standardisation vs adaptation as a marketing strategy within multicultural cities. Whilst the rebellion group are more likely to respond to standardisation, increasing adaptation of goods and service can ideally target members of the resistance and resonance groups and more fusion products should be exclusively earmarked for the resonance group.

The paper makes original contribution by introducing a multi-directional perspective to acculturation by delineating four-group taxonomy (rebellion, rarefaction, resonance and refrainment). This paper also presents a dynamic model that captures how consumer cosmopolitanism impinges upon the process and outcome of multi-directional acculturation strategies.

Extended from Hofstede’s cultural framework, this study investigated the differences between the Australian (representing the Western culture) and Chinese (representing the Eastern Culture) consumers in regard to their attention paid to product attribute cues presented on food labels and the degree of such attention controlling for an individual-level moderator of product involvement.

Data were collected using face-to-face interviews with semi-structured questionnaires for both Australian and Chinese samples. The questionnaire data were analysed using factorial between-groups analysis of variance (ANOVA) to investigate the influence of culture and product involvement on the attention paid/degree of attention to product nature-related (e.g. brand name), product assurance-related (e.g. country-of-origin) and health-related attribute (e.g. nutritional panel) cues.

The findings revealed that Chinese consumers, as compared to Australian consumers, paid attention to more product-assurance cues (i.e. country of origin) and health-related cues (i.e. bioactivity indicators). The degrees of attention to these cues were also greater among Chinese consumers than for Australian consumers. Product involvement moderated the relationship between culture and attention towards product nature and product assurance-related cues.

Results from this study enable exporters to customize their labelling design by strategically including label information that is more salient to certain export markets.

This study offers a novel insight into the impact of culture on consumers’ attention to food product attributes and the interaction effects of product involvement on these relationships, hitherto underexplored.

The research objective is to explore consumers' (those of ethnic origin and non-ethnic origin) motivation for choosing ethnic food.

A total of 120 respondents were approached at Padang restaurants in Jakarta, and personal interviews were conducted using soft laddering techniques linking to means-end chain (MEC) analysis. The associations among attributes, consequences and values were mapped into a graphical hierarchy to depict the cognitive structure of consuming ethnic food.

The unique and spicy taste of Padang food, as well as preferences for the cuisine, was identified as the determinants of consumption of Padang food. In addition, the Minang people still considered the food's origin and tradition when consuming it. “Financial security” and “happiness” were identified as the desired values that consumers want to achieve.

The extent to which acculturation affects consumers' decision-making on consuming ethnic food has not been significantly investigated.

Padang food can be promoted by highlighting its traditions and unique, spicy taste. These are key messages to attract consumers of Padang ethnic food.

The paper presents an original motivations and cognitive structures for eating Padang food.

The purpose of this paper is to examine international tourist consumption behavior and decisional attributes in the patronage of foodservice establishments in Thailand with a focus on sanitation.

Data from a convenience sample (n=129) were quantitatively analyzed using descriptive statistics, t‐tests, ANOVA, and correlations.

Tourists tended to be neutral on most attributes in selecting foodservice establishments. Key attributes included familiarity with food products for selecting international franchised restaurants, location and desire to experience authentic Thai food from locally owned restaurants, and location for eating establishments at accommodation facilities. Based on sanitation concerns, tourists lacked confidence in selecting any type of establishments, especially street vendors, and awareness of the “Clean Food Good Taste” (CFGT) Program was low. Tourists' perceived overall sanitation standard in Thailand correlated with their selection of locally owned restaurants and street vendors.

Convenience sampling is used due to the transient nature of the population. The English language questionnaire excluded tourists from Asian countries whose cultures are similar to Thai. Generalizability and interpretation should be approached with caution. Nonetheless, this study should bring new interest for future research, addressing tourist consumption behavior pertaining to food safety practices and food tourism in Asia.

Suggestions are made for foodservice operators to better attract tourists and for promoting the CFGT Program. Increased awareness of the program could result in a lower number of tourists affected by foodborne illnesses and could help to promote tourism.

The paper is useful to both practitioners and academicians interested in tourist consumption behavior, food safety, and food tourism by revealing initial insight into how and why tourists select foodservices in unfamiliar environments.

The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of local cuisine; and to identify those dimensions of local cuisine image which have the strongest influence of tourist satisfaction with food experience. These issues are addressed within the context of Bosnia and Herzegovina, an emergent tourism market in Western Balkans.

The research is exploratory. The city of Sarajevo was chosen as a study setting. Image of local cuisine was measured by using a multi-attribute approach in which several food attributes are specified and incorporated into the measurement instrument. Data from convenience sample of foreign tourists (n=402) were quantitatively analyzed using multivariate and descriptive statistics.

Results suggest that the local cuisine image compromises four components (dimensions): “food uniqueness and cultural heritage”, “food quality and price”, “nutrition and health benefits of food” and “affective image of food”. Furthermore, findings show that these dimensions differ in terms of their relative importance in explaining the overall tourist satisfaction with food experience.

The main limitation of this study is related to the geographical area (tourist site) where the research process was carried out. Thus, future research with greater geographical scope is required.

This study provides valuable insight to practitioners who are seeking to integrate local food (cuisine) into the tourism product.

This paper is the one of the first study that tries to identify perceived image of local cuisine held by visitors in Bosnia and Herzegovina.

The purpose of this paper is to identify and compare the factors which affect the consumers’ buying behavior of vegetarian and non-vegetarian food products in an emerging middle-size market. The paper also compares the preferences of the consumers for various food products and their respective market attributes.

A total of 282 households of two middle-sized cities of India were personally surveyed with a structured questionnaire. Simple statistical analysis such as frequency distribution, factor analysis and analysis of variance, and logit regression were carried out to infer the required information.

The results indicate that consumers consume more of vegetarian product than that of non-vegetarian products. Most of the consumers were interested in seeing and verifying the products of both of the categories before buying. Age and income of the consumers play important role in influencing their buying behavior for vegetarian food products, but not that of non-vegetarian food products. It was found that credence attributes of products, and market attributes play a dominant role in influencing the consumers’ behavior for both vegetarian and non-vegetarian food products. Packaged branded products were not popular in both the food categories.

The localized nature of this study limits the scope of wider generalization. Future research could use larger samples spread across all regions having different food culture.

The findings of the study will be of help to food retailers who are interested to know whether the consumers’ buying process for these two categories of food products is more or less same or different in nature. This would help them to customize their product-specific marketing strategies as per the customers’ preferences and requirements.

The paper gives a comparative insight on consumers’ behavior toward both vegetarian and non-vegetarian food. It provides specific reasons for having different or similar marketing strategies for two categories of food.

To address a research gap regarding the role of food during academic sojourns by international students, the aim of this paper is to analyze the influence of food attributes on food purchase decisions.

An extensive literature review suggested hypotheses pertaining to the influence of food attributes on the different stages of the buying decision process of academic sojourners. With data from 139 international university students enrolled in a Spanish university, factorial principal component analyses and linear parametric regressions were conducted.

Three factors underlie food attributes and influence all stages of the food purchase decision process: sustainable production, appearance and accessibility, and then flavor. The greatest influence occurs in the choice stage.

The sojourners exhibit a strong tendency to purchase products that reflect sustainable practices.

Useful information about the influence of food attributes on purchasing decisions can support more effective decisions in food distribution channels, including coherent image strategies, enhanced new product development, and better communications to target the growing market of sojourners.

This research contributes to the minimal empirical research pertaining to the role of food for international university students, and describes the influence of food attributes on purchase decisions.