The Behavioral Intention of Tourists toward Local Foods: An Applied Research on the Local Foods Served in Egyptian Siwa Oasis — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
The Behavioral Intention of Tourists toward Local Foods: An Applied Research on the Local Foods Served in Egyptian Siwa Oasis
Hotel Studies Department, Higher Institute for Tourism, Hotels and Computer Science, Alexandria, Egypt
1 Hotel Studies Department, Higher Institute for Tourism, Hotels and Computer Science, Alexandria, Egypt
Local food linked to every tourist destination in Egypt represents a cultural image of this destination and reflects many of its heritage dimensions. The aim of this study is to explore the impact of tourists’ satisfaction of local food experiences and their behavioral intention related to Siwa oasis’ local foods as an approach to provide an integrated framework of international promotional plan of Siwa local food. A field survey questionnaire was developed and distributed to 62 tourists who are interested in Siwa Oasis. While the results showed no impact of good memorable local food experience in hosting destination on respondents’ behavior intentions to share their experiences to motivate others to try local food, other results showed statistically significant impact of such good memorable on respondents’ behavior intentions to use the same food items and cooking styles in their homes, to search the same food items in their home countries, to dine in restaurants that serve these items and to return again to the destination to retry the same local food. The research verifies the major opportunities of Siwa oasis local cuisine. These opportunities are analyzed carefully to provide an integrated framework of international promotional plan of Siwa local food.
KeywordsFood HeritageLocal FoodTourists’ Behavioral Intention and Siwa Oasis Destination
Ryu, K. and Jang, S. (2006) Intention to Experience Local Cuisine in a Travel Destination: The Modified Theory of Reasoned Action. Journal of Hospitality and Tourism Research, 30, 507-516. https://doi.org/10.1177/1096348006287163
Mirtaghiyan, M.R., Gharibi, N. and Akbarnataj, H. (2013) A Study of Factors Influencing Food Tourism Branding: The Case of Iranian Tourism. American Journal of Tourism Management, 2, 63-68.
Mason, M.C. and Paggiaro, A. (2015) Investigating the Role of Festival Scape in Culinary Tourism: The Case of Food and Wine Events. Tourism Management, 33, 1329-1336. https://doi.org/10.1016/j.tourman.2011.12.016
Agrawal, S. (2017) Factors Affecting Tourist’s Satisfaction Level at Religious Visit: A Study of Brij-Kshetra. International Journal of Applied Research, 3, 848-852.
Amira, F. (2009) The Role of Local Food in Maldives Tourism: A Focus on Promotion and Economic Development. A Master Thesis of Philosophy in Tourism, Auckland University of Technology, New Zealand Tourism Research Institute (NZTRI), Auckland. https://core.ac.uk/download/pdf/56361515.pdf
Ellis, A., Park, E., Kim, S. and Yeoman, I. (2018) What Is Food Tourism? Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025
Shalini, D. and Duggal, S. (2015) A Review on Food Tourism Quality and Its Associated Forms around the World. African Journal of Hospitality, Tourism and Leisure, 4, 1-12.
Kim, S. and Iwashita, C. (2016) Cooking Identity and Food Tourism: The Case of Japanese Udon Noodles. Tourism Recreation Research, 41, 89-100. https://doi.org/10.1080/02508281.2016.1111976
Cankül, D. and Demir, I. (2018) Travel Agencies and Gastronomy Tourism: Case of IATA Member A-Class Travel Agencies. Journal of Gastronomy, Hospitality and Travel, 1, 3-10. https://doi.org/10.33083/joghat.2018.0
Kim, Y.H., Duncan, J.L. and Jai, T.M. (2014) A Case Study of a Southern Food Festival: Using a Cluster Analysis Approach. Anatolia, 25, 457-473. https://doi.org/10.1080/13032917.2014.912245
Okumus, B. and Cetin, G. (2018) Marketing Istanbul as a Culinary Destination. Journal of Destination Marketing and Management, 9, 340-346. https://doi.org/10.1016/j.jdmm.2018.03.008
Hall, C.M. (2012) Boosting Food and Tourism-Related Regional Economic Development. In: OECD, Ed., Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism, OECD Publishing, Paris, 49-62. https://doi.org/10.1787/9789264171923-4-en
Yurtseven, H.R. and Kaya, O. (2011) Local Food in Local Menu: The Case of Gokceada, Tourismos. An International Multidisciplinary Journal of Tourism, 6, 263-275.
Anna, S. (2017) An Exploratory Study of Food in Destination Marketing. Doctoral Thesis of Philosophy, Sheffield Hallam University, Sheffield. http://shura.shu.ac.uk/21927/1/Stalmirska_2018_PhD_ExploratoryStudyFood.pdf
Sengel, T., Karagoz, A., Cetin, G., Dincer, F.I., Ertugral, S.M. and Balık, M. (2015) Tourists’ Approach to Local Food. Procedia—Social and Behavioral Sciences, 195, 429-437. https://doi.org/10.1016/j.sbspro.2015.06.485
Chen, C.-F. and Chen, F.-S. (2010) Experience Quality, Perceived Value, Satisfaction and Behavioral Intentions for Heritage Tourists. Tourism Management, 31, 29-35. https://doi.org/10.1016/j.tourman.2009.02.008
Sheng, C.-W. and Chen, M.-C. (2012) A Study of Experience Expectations of Museum Visitors. Tourism Management, 33, 53-60. https://doi.org/10.1016/j.tourman.2011.01.023
Sheng, C.-W. and Chen, M.-C. (2013) Tourist Experience Expectations: Questionnaire Development and Text Narrative Analysis. International Journal of Culture, Tourism and Hospitality Research, 7, 93-104. https://doi.org/10.1108/17506181311301390
Ottenbacher, M.C. and Harrington, R.J. (2013) A Case Study of a Culinary Tourism Campaign in Germany Implications for Strategy Making and Successful Implementation. Journal of Hospitality and Tourism Research, 37, 3-28. https://doi.org/10.1177/1096348011413593
Chang, R.C., Kivela, J. and Mak, A.H. (2011) Attributes that Influence the Evaluation of Travel Dining Experience: When East Meets West. Tourism Management, 32, 307-316. https://doi.org/10.1016/j.tourman.2010.02.009
Mak, A.H., Lumbers, M., Eves, A. and Chang, R. (2013) An Application of the Repertory Grid Method and Generalized Procrustes Analysis to Investigate the Motivational Factors of Tourist Food Consumption. International Journal of Hospitality Management, 35, 327-338. https://doi.org/10.1016/j.ijhm.2013.07.007
Kim, Y.G., Eves, A. and Scarles, C. (2013) Empirical Verification of a Conceptual Model of Local Food Consumption at a Tourist Destination. International Journal of Hospitality Management, 33, 484-489. https://doi.org/10.1016/j.ijhm.2012.06.005
Namkung, Y. and Jang, S. (2007) Does Food Quality Really Matter in Restaurants? Its Impact on Customer Satisfaction and Behavioral Intentions. Journal of Hospitality and Tourism Research, 31, 387-410. https://doi.org/10.1177/1096348007299924
Correia, A., Moital, M., Da Costa, C.F. and Peres, R. (2008) The Determinants of Gastronomic Tourists’ Satisfaction: A Second-Order Factor Analysis. Journal of Foodservice, 19, 164-176. https://doi.org/10.1111/j.1745-4506.2008.00097.x
Hohgi, H., Nagai, T. and Iriyam, A. (2014) Food Tourism in Thailand: Consumer Behaviors of Foreign Tourists in Thailand on Thai Food. Pipaboon Kururatchaikul Global Business Management. https://oatd.org/oatd/record?record=handle%5C%3A2065%5C%2F44429
Hsu, F.-C. (2014) Food Tourism: Consumer Behavior in Relation to Traditional Food. Doctoral Thesis of Philosophy, Business School, the University of Queensland, Brisbane. https://espace.library.uq.edu.au/view/UQ:351471
Wijaya, S. (2014) Encounters with Local Food: The Culinary Experiences of International Visitors in Indonesia. Doctoral Thesis of Marketing Management, College of Business, Victoria University, Melbourne. http://vuir.vu.edu.au/25865/1/Serli%20Wijaya.pdf
Horng, J.-S. and Tsai, C.-T. (2012) Culinary Tourism Strategic Development: An Asia-Pacific Perspective. International Journal of Tourism Research, 14, 40-55. https://doi.org/10.1002/jtr.834
Jang, S., Liu, Y. and Namkung, Y. (2011) Effects on Authentic Atmospherics in Ethnic Restaurants: Investigating Chinese Restaurants. International Journal of Contemporary Hospitality Management, 23, 662-680. https://doi.org/10.1108/09596111111143395
Qiu, H.Z., Yuan, J., Ye, B.H. and Hung, K. (2013) Wine Tourism Phenomena in China: An Emerging Market. International Journal of Contemporary Hospitality Management, 25, 1115-1134. https://doi.org/10.1108/IJCHM-06-2012-0087
Sukalakamala, P. and Boyce, J.B. (2007) Customer Perceptions for Expectations and Acceptance of an Authentic Dining Experience in Thai Restaurants. Journal of Foodservice, 18, 69-75. https://doi.org/10.1111/j.1745-4506.2007.00048.x
Batra, A. (2008) Foreign Tourists’ Motivation and Information Source(s) Influencing Their Preference for Eating out at Ethnic Restaurants in Bangkok. International Journal of Hospitality and Tourism Administration, 9, 1-17. https://doi.org/10.1080/15256480801910178
Cheung, S.C.H. (2008) Gastronomy and Tourism: A Case Study of Gourmet Country-Style Cuisine in Hong Kong. AOT, 4, 264-274. https://doi.org/10.4324/9780203891803.ch19
Chuang, H.-T. (2009) The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan. The Copenhagen Journal of Asian Studies, 27, 84-108. https://doi.org/10.22439/cjas.v27i2.2542
Chao, S.-C. (2010) Exploration of Local Food Selections in Lukang, Taiwan: Application of the Means-End Chain Theory. Doctoral Dissertation in Hospitality Administration, the Graduate Faculty of Texas Tech University, Lubbock. https://ttu-ir.tdl.org/handle/2346/45275
Duttagupta, S. (2013) Foreign Travelers’ Recommendation of Culinary Tourism in India Based on Cuisine Image and Satisfaction with Experiences at Culinary Establishments: An Exploratory Study. Master Thesis of Environmental Studies, University of Waterloo, Waterloo. https://uwspace.uwaterloo.ca/bitstream/handle/10012/7503/Duttagupta%20Sudip.pdf?sequence=1
Henderson, J.C., Yun, O.S., Poon, P. and Biwei, X. (2012) Hawker Centers as Tourist Attractions: The Case of Singapore. International Journal of Hospitality Management, 31, 849-855. https://doi.org/10.1016/j.ijhm.2011.10.002
Karim, S.A., Chua, B.-L. and Salleh, H. (2009) Malaysia as a Culinary Tourism Destination: International Tourists’ Perspective. Journal of Tourism, Hospitality and Culinary Arts, 1, 63-78.
Chi, C.G.-Q., Chua, B.L., Othman, M. and Karim, S.A. (2013) Investigating the Structural Relationships between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia. International Journal of Hospitality and Tourism Administration, 14, 99-120. https://doi.org/10.1080/15256480.2013.782215
Astuti, M., Meliala, A., Dalais, F.S. and Wahlqvist, M.L. (2000) Tempe, a Nutritious and Healthy Food from Indonesia. Asia Pacific Journal of Clinical Nutrition, 9, 322-325. https://doi.org/10.1046/j.1440-6047.2000.00176.x
Du Rand, G.E, Heath, E. and Alberts, N. (2003) The Role of Local and Regional Food in Destination Marketing: A South African Situation Analysis. Journal of Travel and Tourism Marketing, 14, 97-112. https://doi.org/10.1300/J073v14n03_06
Amuquandoh, F.E. (2011) International Tourists’ Concerns about Traditional Foods in Ghana. Journal of Hospitality and Tourism Management, 18, 1-9. https://doi.org/10.1375/jhtm.18.1.1
Hjalager, A.M. and Richards, G. (2003) Still Undigested: Research Issues in Tourism and Gastronomy. In: Hjalager, A.M. and Richards, G., Eds., Tourism and Gastronomy, Rutledge, London, 400-422, Chapter 13. https://doi.org/10.4324/9780203218617
Yun, D., Hennessey, S.M. and MacDonald, R. (2011) Understanding Culinary Tourists: Segmentations Based on Past Culinary Experiences and Attitudes toward Food-Related Behaviour. International CHRIE Conference-Refereed Track. Paper 15. http://scholarworks.umass.edu/refereed/ICHRIE_2011/Friday/15
Pérez-Priego, M.A., García, M.B.G.-M., Gema Gomez-Casero, G. and Río, L.C.L. (2019) Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain). Sustainability, 11, 1-14. https://doi.org/10.3390/su11020409
Kline, C., Lee, S.J. and Knollenberg, W. (2018) Segmenting Foodies for a Foodie Destination. Journal of Travel & Tourism Marketing, 35, 1234-1245. https://doi.org/10.1080/10548408.2018.1488647
Sidali, L.K. and Hemmerling, S. (2014) Developing an Authenticity Model of Traditional Food Specialties: Does the Self-Concept of Consumers Matter? British Food Journal, 116, 1692-1709. https://doi.org/10.1108/BFJ-02-2014-0056
Lopez-Guzmán, T., Uribe Lotero, C.P., Pérez Gálvez, J.C. and Ríos-Rivera, I. (2017) Gastronomicfestivals: Attitude, Motivation and Satisfaction of the Tourist. British Food Journal, 119, 267-283. https://doi.org/10.1108/BFJ-06-2016-0246
Newman, G.E. and Dhar, R. (2014) Authenticity Is Contagious: Brand Essence and the Original Source of Production. Journal of Marketing Research, 51, 371-386. https://doi.org/10.1509/jmr.11.0022
Harrington, R.J., Ottenbacher, M. and Löwenhagen, N.I.N.A. (2015) Are Culinary and Hospitality Service Attributes Key Predictors of Returning Visits for Culinary Tourism Locations? Journal of Gastronomy and Tourism, 1, 45-55. https://doi.org/10.3727/216929715X14298190828877
Richards, G. (2012) Food and the Tourism Experience: Major Findings and Policy Orientations. In: Dodd, D., Eds., Food and the Tourism Experience, OECD, Paris, 13-46.
McKercher, B., Okumus, F. and Okumus, B. (2007) Food Tourism as a Viable Market Segment: It’s All How You Cook the Numbers. Journal of Travel & Tourism Marketing, 25, 137-148. https://doi.org/10.1080/10548400802402404
Kim, S., Choe, J.Y. and Lee, A. (2016) Efforts to Globalize a National Food: Market Segmentation by Reasons for Ethnic Food Preferences. International Journal of Contemporary Hospitality Management, 28, 2310-2330. https://doi.org/10.1108/IJCHM-03-2015-0151
Getz, D., Robinson, R.N., Andersson, T.D. and Vujicic, S. (2014) Foodies and Food Tourism. Food fellow Publishers, Oxford.
Hwang, J., Kim, S., Choe, J.Y. and Chung, C.-H. (2018) Exploration of the Successful Globalization of Ethnic Food: A Case of Korean Food. International Journal of Contemporary Hospitality Management, 30, 3656-3676. https://doi.org/10.1108/IJCHM-07-2017-0452
Mak, A.H., Lumbers, M. and Eves, A. (2012) Globalisation and Food Consumption in Tourism. Annals of Tourism Research, 39, 171-196. https://doi.org/10.1016/j.annals.2011.05.010
Björk, P. and Kauppinen-Räisänen, H. (2014) Culinary-Gastronomic Tourism: A Search for Local Food Experiences. Nutrition and Food Science, 4, 294-309. https://doi.org/10.1108/NFS-12-2013-0142
Robinson, R.N.S. and Getz, D. (2014) Profiling Potential Food Tourists: An Australian Study. British Food Journal, 116, 690-706. https://doi.org/10.1108/BFJ-02-2012-0030
Chen, Y.-Y. (2013) The Role of Food in Tourists’ Experiences: A Case Study of Taiwan. A Doctoral Thesis of Philosophy in Recreation and Leisure Studies, University of Waterloo, Waterloo. https://uwspace.uwaterloo.ca/bitstream/handle/10012/7743/Chen_Ying-Yu.pdf?sequence=1&isAllowed=y
Xuhui, W., Muhammad, A. and Ayyub, S. (2018) Determinants of Consumption Intention of Chinese Cuisines for Foreigners: The Mediating Role of Variety Seeking Behavior. International Journal of Culture, Tourism and Hospitality Research, 12, 213-222. https://doi.org/10.1108/IJCTHR-05-2017-0061
Rahman, M.S., Zaman, M.H., Hassan, H. and Wei, C.C. (2018) Tourist’s Preferences in Selection of Local Food: Perception and Behavior Embedded Model. Tourism Review, 73, 111-132. https://doi.org/10.1108/TR-04-2017-0079
Silkes, C.A., Cai, L. and Lehto, X.L. (2013) Marketing to the Culinary Tourist. Journal of Travel & Tourism Marketing, 30, 335-349. https://doi.org/10.1080/10548408.2013.784151
Bertella, G. (2011) Knowledge in Food Tourism: The Case of Lofoten and Maremma Toscana. Current Issues in Tourism, 14, 355-371. https://doi.org/10.1080/13683500.2010.489638
Carmen, A.M., Carmen, C.I. and Marta, L.G. (2017) When Do Tourists Really Enjoy Authentic and Exotic Food Experiences? Product Adaption and Tourists’ Attitudes. XXIX Congreso De Marketing Aemark, 1038 de 1617.
Carvalho, M., Kastenholz, E. and Carneiro, M.J. (2017) Co-Creating Food Tourism Experiences. Revista Turismo and Desenvolvimento, 2, 49-51.
Ng, S.I., Lee, J.A. and Soutar, G.N. (2007) Tourists’ Intention to Visit a Country: The Impact of Cultural Distance. Tourism Management, 28, 1497-1506. https://doi.org/10.1016/j.tourman.2006.11.005
Pérez-Gálvez, J.C., Granda, M.J., Lopez-Guzmán, T. and Coronel, J.R. (2017) Local Gastronomy, Culture and Tourism Sustainable Cities: The Behavior of the American Tourist. Sustainable Cities and Society, 32, 604-612. https://doi.org/10.1016/j.scs.2017.04.021
Okech, R.N. (2014) Developing Culinary Tourism: The Role of Food as a Cultural Heritage in Kenya. Proceedings of the Second International Conference on Global Business, Economics, Finance and Social Science, Chennai, 11-13 July 2014, Paper ID CF412, 1-16.
Hendijani, R.B. (2016) Effect of Food Experience on Tourist Satisfaction: The Case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10, 272-282. https://doi.org/10.1108/IJCTHR-04-2015-0030
López-Guzmán, T. and Sánchez-Cañizares, S. (2012) Culinary Tourism in Córdoba (Spain). British Food Journal, 114, 168-179. https://doi.org/10.1108/00070701211202368
Bottyan, I. (2015) The Impact of Domestic Gastronomic Festivals on the Local Accommodations. The Central European Journal of Regional Development and Tourism, 7, 188-205.
Richards, G. and Palmer, R. (2010) Eventful Cities. Rutledge, London.
Duarte, A., O’neill, M., Liu, Y. and O’shea, M. (2013) Factors Driving Consumer Restaurant Choice: An Exploratory Study from the Southeastern United States. Journal of Hospitality Marketing and Management, 22, 547-567. https://doi.org/10.1080/19368623.2012.671562
Srivastava, R.K. (2015) How Differing Demographic Factors Impact Consumers’ Loyalty towards National or International Fast Food Chains: A Comparative Study in Emerging Markets. British Food Journal, 117, 1354-1376. https://doi.org/10.1108/BFJ-07-2014-0230
Cho, M., Bonn, M.A. and Brymer, R.A. (2017) A Constraint-Based Approach to Wine Tourism Market Segmentation. Journal of Hospitality and Tourism Research, 41, 415-444. https://doi.org/10.1177/1096348014538049
Kivela, J. and Crotts, J.C. (2005) Gastronomy Tourism. Journal of Culinary Science and Tourism, 4, 39-55. https://doi.org/10.1300/J385v04n02_03
Wadolowska, L., Babicz-Zelinska, E. and Czarnocinska, J. (2008) Food Choice Models and Their Relation with Food Preferences and Eating Frequency in the Polish Population. Food Policy, 33, 122-134. https://doi.org/10.1016/j.foodpol.2007.08.001
Tsai, C.T. (2016) Memorable Tourist Experiences and Place Attachment When Consuming Local Food. International Journal of Tourism Research, 18, 536-548. https://doi.org/10.1002/jtr.2070
Kalalo, R.S.B., Cablao, A.L.A., Cabatay, M.P., Mantal, C.P., Manalo, R.T. and Felicen, S.S. (2014) Cuisine Preference of Local Tourists in San Juan, Batangas, Philippines. Asia Pacific Journal of Multidisciplinary Research, 2, 101-111.
Rozin, P. (2006) The Integration of Biological, Social, Cultural and Psychological Influences on Food Choice. In: Shepherd, R. and Raats, M., Eds., The Psychology of Food Choice, CAB, Oxfordshire, 19-39. https://doi.org/10.1079/9780851990323.0019
Kim, W., Ng, Y. and Kim, Y. (2009) Influence of Institutional DINSERV on Customer Satisfaction, Return Intention, and Word-of-Mouth. International Journal of Hospitality Management, 28, 10-17. https://doi.org/10.1016/j.ijhm.2008.03.005
Kim, Y.G., Eves, A. and Scarles, C. (2009) Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management, 28, 423-431. https://doi.org/10.1016/j.ijhm.2008.11.005
Cetin, G. and Bilgihan, A. (2016) Components of Cultural Tourists’ Experiences in Destinations. Current Issues in Tourism, 19, 137-154. https://doi.org/10.1080/13683500.2014.994595
Mak, A.H., Lumbers, M., Eves, A. and Chang, R. (2012) Factors Influencing Tourist Food Consumption. International Journal of Hospitality Management, 31, 928-936. https://doi.org/10.1016/j.ijhm.2011.10.012
Bjork, P. and Kauppinen-Raisanen, H. (2016) Local Food: A Source for Destination Attraction. International Journal of Contemporary Hospitality Management, 28, 177-194. https://doi.org/10.1108/IJCHM-05-2014-0214
Okumus, F., Kock, G., Scantlebury, M.M. and Okumus, B. (2013) Using Local Cuisines When Promoting Small Caribbean Island Destinations. Journal of Travel & Tourism Marketing, 30, 410-429. https://doi.org/10.1080/10548408.2013.784161
Lin, Y.-C., Pearson, T.E. and Cai, L.A. (2011) Food as a Form of Destination Identity: A Tourism Destination Brand Perspective. Tourism and Hospitality Research, 11, 30-48. https://doi.org/10.1057/thr.2010.22
Quan, S. and Wang, N. (2004) Towards a Structural Model of the Tourist Experience: An Illustration from Food Experiences in Tourism. Tourism Management, 25, 297-307. https://doi.org/10.1016/S0261-5177(03)00130-4
Hwang, J. and Lin, T.-N. (2010) Effects of Food Neophobia, Familiarity, and Nutrition Information on Consumer Acceptance of Asian Menu Items. Journal of Hospitality Marketing and Management, 19, 171-187. https://doi.org/10.1080/19368620903455286
Dimitrovski, D. and Crespi-Vallbona, M. (2017) Role of Food Neophilia in Food Market Tourists’ Motivational Construct: The Case of La Boqueria in Barcelona, Spain. Journal of Travel and Tourism Marketing, 34, 475-487. https://doi.org/10.1080/10548408.2016.1193100
Mynttinen, S., Logrén, J., Särkkä-Tirkkonen, M. and Rautiainen, T. (2015) Perceptions of Food and Its Locality among Russian Tourists in the South Savo Region of Finland. Tourism Management, 48, 455-466. https://doi.org/10.1016/j.tourman.2014.12.010
Folgado-Fernández, J.A., Hernández-Mogollon, J.M. and Duarte, P. (2017) Destination Image and Loyalty Development: The Impact of Tourists’ Food Experiences at Gastronomic Events. Scandinavian Journal of Hospitality and Tourism, 17, 92-110. https://doi.org/10.1080/15022250.2016.1221181
Alderighi, M., Bianchi, C. and Lorenzini, E. (2016) The Impact of Local Food Specialties on the Decision to (re) Visit a Tourist Destination: Market-Expanding or Business-Stealing? Tourism Management, 57, 323-333. https://doi.org/10.1016/j.tourman.2016.06.016
Suhartanto, D. and Triyuni, N.N. (2016) Tourist Loyalty toward Shopping Destination: The Role of Shopping Satisfaction and Destination Image. European Journal of Tourism Research, 13, 84-102.
Yoo, K.H. and Gretzel, U. (2011) Influence of Personality on Travel-Related Consumer-Generated Media Creation. Computers in Human Behavior, 27, 609-621. https://doi.org/10.1016/j.chb.2010.05.002
Prayag, G., Hosany, S., Muskat, B. and Del Chiappa, G. (2017) Understanding the Relationships between Tourists’ Emotional Experiences, Perceived Overall Image, Satisfaction, and Intention to Recommend. Journal of Travel Research, 56, 41-54. https://doi.org/10.1177/0047287515620567
Hosany, S. and Witham, M. (2010) Dimensions of Cruisers’ Experiences, Satisfaction, and Intention to Recommend. Journal of Travel Research, 49, 351-364. https://doi.org/10.1177/0047287509346859
Ali, F., Ryu, K. and Hussain, K. (2016) Influence of Experiences on Memories, Satisfaction and Behavioral Intentions: A Study of Creative Tourism. Journal of Travel and Tourism Marketing, 33, 85-100. https://doi.org/10.1080/10548408.2015.1038418
Lai, M.Y., Khoo-Lattimore, C. and Wang, Y. (2017) Food and Cuisine Image in Destination Branding: Toward a Conceptual Model. Tourism and Hospitality Research, 19, 238-251. https://doi.org/10.1177/1467358417740763
UNWTO (2017) Second Global Report on Gastronomy Tourism. Affiliate Members Reports, 16. http://cf.cdn.unwto.org/sites/all/files/pdf/gastronomy_report_web.pdf
Marine-Roig, E. and Anton-Clave, S. (2016) Perceived Image Specialization in Multiscalar Tourism Destinations. Journal of Destination Marketing and Management, 5, 202-213. https://doi.org/10.1016/j.jdmm.2015.12.007
Yang, W. and Mattila, A. (2017) The Impact of Status Seeking on Consumers’ Word of Mouth and Product Preference: A Comparison between Luxury Hospitality Services and Luxury Goods. Journal of Hospitality and Tourism Research, 41, 3-22. https://doi.org/10.1177/1096348013515920
Daries, N., Cristobal-Fransi, E., Ferrer-Rosell, B. and Marine-Roig, E. (2018) Behaviour of Culinary Tourists: A Segmentation Study of Diners at Top-Level Restaurants. Intangible Capital, 14, 332-355. https://doi.org/10.3926/ic.1090