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This study aims to analyze the challenges facing tourism marketing, specifically traditional local cuisines. These challenges include communication with tourists, tourists' revisit behaviors mediated by place identity and perceived interactivity with service providers.

Data were collected via random sampling in Taiwan. The model and hypothesis were tested using a structural equation modeling approach. One thousand participants were invited to respond to a questionnaire. After removing those that declined to participate or returned incomplete questionnaires, 411 valid questionnaire responses were received.

The findings of this study provide exciting insights into how traditional local cuisine strategies affect tourists' behavior. Governments can foster a destination image with a nostalgic aesthetic to attract more tourists. Moreover, destination marketers should provide mechanisms for instant interactions for tourists, such as mobile travel apps.

This research sample focuses on promoting emotional connections between tourists and the experience of traditional local cuisines at the destination. An understanding of nostalgic cuisine could provide a better understanding of why tourists are willing to engage in unique travel experiences.

Traditional local cuisine providers should consider aesthetics, including their decoration, style, and markers. Further, it is important that service staff make tourists feel comfortable and satisfied with the traditional local cuisine experience.

This study contributes to the destination marketing of traditional local cuisines from the perspective of nostalgia. The findings of this study provide interesting insights into how traditional local cuisine strategies affect tourists' behaviors.

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina province (Serbia). This chapter is based on research carried out among 891 foreign tourists who visited villages in Vojvodina. The obtained results were examined via exploratory factor analysis, confirmatory factor analysis, multiple regression analysis (stepwise method) and T-test. The obtained results indicated that factors like food uniqueness and cultural heritage, food quality and price, nutrition and health benefits of food and affective image of food influence the image of local cuisine. The results showed that local cuisine (food) can serve as a tool for building destination's brand identity. The study pointed out the role and significance of the image of local cuisine on rural tourist attractions but also on tourist satisfaction with food experience. Also, the contribution of the research is reflected in three aspects: theoretical implication, methodological and practical contribution.

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 primary objective of this research is to draw a comparative analysis between Turkey and Italy in terms of how festival events function as catalysts for the endorsement of regional culinary delicacies. The study endeavours to elucidate the role of these festivals in fortifying the regional gastronomic landscape of both nations.

Adopting a comprehensive comparative methodology, this study meticulously scrutinises the gastronomy festivals spanning diverse geographical locales in both Turkey and Italy. Consideration is given to the standout food and beverage items spotlighted at these events and the venues where they are hosted. The research design takes into account the extensive cultural and geographical spectrum that characterises Turkey and Italy. The primary research method comprises web content analysis techniques. This method involves analysing textual data from online sources pertaining to gastronomy festival events in both countries. Web content analysis is instrumental in evaluating how such festivals are deployed in promoting indigenous gastronomic products and exploring the intricate dynamics between brand identity and brand image.

The research outcomes underscore the pivotal role that festival events play in elevating regional gastronomic products' profile in Turkey and Italy. It highlights the top 10 festivals and the most popular local culinary items on digital platforms. Additionally, the study offers a side-by-side comparison of the most celebrated gastronomic products in Turkey versus those that receive prominence in Italy.

This study enriches academic understanding by dissecting the nuances of how festivals contribute to the promotion of local gastronomic treasures. By juxtaposing Turkey and Italy, this research provides valuable insights into the influence of festivals on regional culinary promotion across diverse cultural milieus. This study makes substantial contributions to the fields of gastronomy, tourism, and brand promotion.

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.

Given the increased importance of food in tourists’ travel experience, the purpose of this paper is to explore the current and future potential of local food and foodways in marketing Egyptian destinations online.

The content of 20 Egyptian destination marketing organization (DMO) websites was subject to a content analysis. A checklist was developed based on literature analysis. The frequencies of information related to food culture and cuisine marketing were tallied, followed by a qualitative assessment of contents from the various websites. The results were further discussed with DMO representatives to provide contextualized insights as to the future potential of utilizing local food and food tourism initiatives as a component of DMOs website marketing in Egypt.

The study noted some initial efforts for Egyptian DMO websites to market food culture and gastronomic practices; however, the results suggest that the usage of food culture on Egyptian DMOs websites is still in its infancy. The study also highlights the challenges that need to be tackled as well as the resources required for food tourism development.

This study illustrates the need and potential capacity of Egyptian DMO websites to market food culture and local cuisines (including traditional foods and table manners). These results are expected to help Egyptian DMOs to strategically embrace local cuisine and food culture as a vehicle for destination marketing.

This case study provides insights for African and other developing economies in their destination marketing. The proposed framework and guidelines are intended to potentially serve as a framework for destination marketers and entrepreneurs to optimize the tourism potential of food culture.

The aim of this paper is to review and categorise the body of existing research in order to better understand the state of food tourism. The primary objective of this study is to identify emerging themes in the area of food tourism and to highlight the relationships among them.

This research consists of a systematic literature review of academic articles from the Scopus and Web of Science databases.

Ten themes of Food Tourism emerged from the analysis, i.e. Food Tourism and Local Food, Food Tourism and Sustainability, Food Tourism and Economy, Food Tourism and Food waste management, Food Tourism and Culture, Food Tourism and Environment, Food Tourism and Information Technology, Food Tourism and COVID-19, Food Tourism and Post pandemic consumer trust and Food Tourism and Tourism and Hospitality sector.

This study elaborates on the theoretical pieces of evidence on the connection between food and tourism. Not only limited to food tourism, but this paper also contributes to the literature in the area of economy, sustainability, post-COVID-19, food waste management, environment and technological innovations in food tourism.

This study contributes to a deeper understanding of the topic at hand. The study begins by systematically examining the topic to offer a thorough and in-depth analysis of food tourism. There is not a single study which has covered these many themes of food tourism, which makes it an important contribution to the literature.

Food not only satisfies the need and nourishes positive experiences but also enhances involvement with the cultural, social and environmental attributes of a destination. As urban tourism is embracing sustainable consumption practices (SCP), this study aims to explore tourist’s responsible behaviour by embracing traditional gastronomic delicacies. More specifically, it pinpoints the driving forces behind why people choose traditional gastronomic delights.

The study adopted the triangulation method involving the grounded theory approach (GTA) attained through a series of focus group discussions followed by the survey method taking an emerging economy’s perspective (India and Bangladesh). This study accords equal importance to both the demand and supply perspectives of gastronomic tourism and its stakeholders.

Critical dimensions such as travel motivation, tourist expectations, socio-economic perspectives, mindful consumption, sustainable marketing efforts and community awareness were identified as major influencers towards traditional gastronomic delicacies.

The present study bears significance to the urban developers, policymakers, marketers, regional tourism bodies and tour operators in promoting urban gastronomic cultures through marketing traditional delicacies for sustainable development of the evolving gastronomic industry in India and Bangladesh.

This study makes a novel attempt in exploring critical dimensions in an evolving gastronomic industry by blending an innovative qualitative research methodology like GTA supported by the empirical validation process (quantitative). It proposes a theoretical framework for further advancement of gastronomic and urban tourism towards a SCP.

Today tourism is recognised as a very complex social and economic phenomenon having a spatial, socio-cultural, economic, political, educational and environmental dimension. Furthermore, tourismis transformingtowards an individual and his/her needs, desires and interests, with a full respect for the surroundings and environment, which are given an increasing importance. Consequently, there have been changes not only in the structure of tourist consumption and in the behaviour of tourists, but also in the concept of a tourist offer. In this sense, numerous forms of special interest tourism are increasingly being developed in response to the needs of modern tourists to experience something new, authentic and different from their everyday environment. Tourists, saturated with the global trends' consequences that dominantly foster a kind of uniformity on their trips, are increasingly looking for the uniqueness or experience that is different from their own culture. Gastronomy, as a part of the local community's cultural identity, stood out as an authentic element of the tourist destination's offer, to which tourists are increasingly paying attention, which is increasingly becoming the basic motive of travelling for modern tourists.

Taking into account the current trends of the leading global source markets of the world, as well as the growing need to create a common tourist offer of the Western Balkan economies, this concept of Mountain Breakfast applied in the Western Serbia Region could represent a good example and a platform for connecting tradition, local producers, gastronomy and tourism.

The aim of this study is to understand the diverse ways in which gastronomy and heritage are related and how this specifically applies to tourism in the city of Tainan, Taiwan and their traditional snack food. Interviews conducted with local food commodity experts in Taiwan generated in-depth insights into distinctive cultural traditions and particular historical circumstances well beyond the immediate producers and consumers. Four issues emerged from these interviews: the concept of what constitutes traditional food, modifications in the method of food production, the role of traditional food within society, and historical inheritance through mass media promotion. The drive toward innovation, when opposed by the force of tradition, can indirectly sustain the configuration of cultural heritage which can be expressed through food as the art of gastronomy.