This work is licensed under a Creative Commons Attribution 4.0 International License.
Food Experience the Relationship Between Food Choices and Traveler Motivations
Corresponding Author(s) : Muslima Amiriddinova Zayniddin Kizi
American Journal of Economics and Business Management,
Vol. 7 No. 11 (2024): November
Abstract
This study explores the complex relationship between food tourism and tourist motivations, acknowledging that visitors' food choices are dual, acting as a source of enjoyment and food choices. Across the range of visitor interests, some have a passing interest in food, while others view local food and dining experiences as essential parts of their vacation experiences. Comprehending the complexity of culinary tourism demands a multidisciplinary approach. Research uses a mix of qualitative and quantitative methods to analyse researchers work and the method providing insight into the range of interests and driving forces that influence food-related preferences.
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- Abdukhalfeh, & Pratt. (2022). Food and Beverage Service. In Encyclopedia of Tourism Management and Marketing . Edward Elgar Publishing., pp. 278-281.
- Björk, & Kauppinen-Räisänen. (2014).
- Björk, P. &.-R. (2014). Culinary-gastronomic tourism–a search for local food experiences. , 44(4), , 294-309.
- Chua et al. (2014). The growing burden of multidrug‐resistant infections among returned Australian travellers. . Medical Journal of Australia, 200(2).
- Cohen, & Avieli. (2004). Food in tourism: Attraction and impediment. . Annals of Tourism Research, 31(4),, 755-778.
- Dhar, T., & Baylis, K. ( 2011). Fast-food consumption and the ban on advertising targeting children: the Quebec experience. . Journal of Marketing Research, 48(5),, 799-813.
- Drewnowski, A., & Specter, S. E. (2004). Poverty and obesity: the role of energy density and energy costs. The American Journal of Clinical Nutrition, 79(1),, 6-16.
- Everett, & Aitchison. (2008). Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. . Journal of sustainable tourism 16(2), , 150-167.
- Gómez-Rico, M. (2022). Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists. British Food Journal, 124(2), 406–429. https://doi.org/10.1108/BFJ-03-2021-0271
- Hall, & Sharples. (2003).
- Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. ( 2003). Food tourism around the world: Development, management, and markets. Butterworth-Heinemann.
- Kim, H., Ritchie, J., & McCormick, B. (2012). Development of a scale to measure memorable tourism experiences. Journal of Travel Research, 51(1), 12-25.
- López-Guzmán, T., & Sánchez-Cañizares, S. (2012). Culinary Tourism in Córdoba (Spain). . British Food Journal, 114,, 168-179.
- Macht, M. (2008). How emotions affect eating: a five-way model. . Appetite, 50(1),, 1-11.
- Pratt, A. &. (2022).
- Richards. (2002). Gastronomy: An essential ingredient in tourism production and consumption? Food, health, and identity Routledge., pp. 143-153.
- Sharples, H. &. (2003).
- Sims. (2009).
- Stone, M. J. (2024). Memories are not all positive: Conceptualizing negative memorable food, drink, and culinary tourism experiences. Tourism Management Perspectives, 54. https://doi.org/10.1016/j.tmp.2024.101296
- Wolf, W. L. (2014). Food Lovers' Guide to Portland, Oregon: The Best Restaurants, Markets & Local Culinary Offerings. Globe Pequot Press; First Edition,.
References
Abdukhalfeh, & Pratt. (2022). Food and Beverage Service. In Encyclopedia of Tourism Management and Marketing . Edward Elgar Publishing., pp. 278-281.
Björk, & Kauppinen-Räisänen. (2014).
Björk, P. &.-R. (2014). Culinary-gastronomic tourism–a search for local food experiences. , 44(4), , 294-309.
Chua et al. (2014). The growing burden of multidrug‐resistant infections among returned Australian travellers. . Medical Journal of Australia, 200(2).
Cohen, & Avieli. (2004). Food in tourism: Attraction and impediment. . Annals of Tourism Research, 31(4),, 755-778.
Dhar, T., & Baylis, K. ( 2011). Fast-food consumption and the ban on advertising targeting children: the Quebec experience. . Journal of Marketing Research, 48(5),, 799-813.
Drewnowski, A., & Specter, S. E. (2004). Poverty and obesity: the role of energy density and energy costs. The American Journal of Clinical Nutrition, 79(1),, 6-16.
Everett, & Aitchison. (2008). Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. . Journal of sustainable tourism 16(2), , 150-167.
Gómez-Rico, M. (2022). Motivations, self-congruity and restaurant innovativeness as antecedents of a creative-food tourism experience: the moderating effect of first-time and repeat tourists. British Food Journal, 124(2), 406–429. https://doi.org/10.1108/BFJ-03-2021-0271
Hall, & Sharples. (2003).
Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. ( 2003). Food tourism around the world: Development, management, and markets. Butterworth-Heinemann.
Kim, H., Ritchie, J., & McCormick, B. (2012). Development of a scale to measure memorable tourism experiences. Journal of Travel Research, 51(1), 12-25.
López-Guzmán, T., & Sánchez-Cañizares, S. (2012). Culinary Tourism in Córdoba (Spain). . British Food Journal, 114,, 168-179.
Macht, M. (2008). How emotions affect eating: a five-way model. . Appetite, 50(1),, 1-11.
Pratt, A. &. (2022).
Richards. (2002). Gastronomy: An essential ingredient in tourism production and consumption? Food, health, and identity Routledge., pp. 143-153.
Sharples, H. &. (2003).
Sims. (2009).
Stone, M. J. (2024). Memories are not all positive: Conceptualizing negative memorable food, drink, and culinary tourism experiences. Tourism Management Perspectives, 54. https://doi.org/10.1016/j.tmp.2024.101296
Wolf, W. L. (2014). Food Lovers' Guide to Portland, Oregon: The Best Restaurants, Markets & Local Culinary Offerings. Globe Pequot Press; First Edition,.