Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction
This study examines the factors influencing tourists’ revisit intentions for local food in Tabriz, highlighting its potential as a culinary destination. Adopting a mixed-methods approach, integrating both qualitative and quantitative approaches, the study provides a comprehensive assessment. Utilisi...
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| Format: | Article |
| Language: | English |
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Istanbul University Press
2024-12-01
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| Series: | Journal of Tourismology |
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| Online Access: | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/3ED25F01B25249B19EFCEA16BC869743 |
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| author | Maryam Nematzadeh Hossein Panahi Parviz Mohammadzadeh |
| author_facet | Maryam Nematzadeh Hossein Panahi Parviz Mohammadzadeh |
| author_sort | Maryam Nematzadeh |
| collection | DOAJ |
| description | This study examines the factors influencing tourists’ revisit intentions for local food in Tabriz, highlighting its potential as a culinary destination. Adopting a mixed-methods approach, integrating both qualitative and quantitative approaches, the study provides a comprehensive assessment. Utilising descriptive and inferential statistics, this study examines the impact of various aspects of the local food experience, including food characteristics, identity, and ethnicity dimensions, on tourists’ satisfaction and revisit intention for local food (RVINTLF). The findings reveal that although the city’s gastronomy was not initially ranked as an attraction, all factors related to traditional foods satisfied most tourists, with souvenirs and traditional food quality significantly enhancing tourists’ positive perception of the destination. Multiple linear regression analysis indicates that the diversity of local food (DVS) and the quality of ingredients (IGD) are significant predictors of RVINTLF, while dining customs (DCUS) show marginal significance, and other factors have no significant impact. The ANOVA F-test confirmed the model’s overall significance (F = 6.763, p < 0.001), explaining 30% of the variance in RVINTLF. Additionally, T-tests and ANOVA tests showed that sociodemographic characteristics had no significant impact on RVINTLF. |
| format | Article |
| id | doaj-art-ddfacbb54f5e467b8ced62d5a9170598 |
| institution | OA Journals |
| issn | 2459-1939 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Istanbul University Press |
| record_format | Article |
| series | Journal of Tourismology |
| spelling | doaj-art-ddfacbb54f5e467b8ced62d5a91705982025-08-20T02:27:10ZengIstanbul University PressJournal of Tourismology2459-19392024-12-011029310710.26650/jot.2024.10.2.1385300123456Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food SatisfactionMaryam Nematzadeh0https://orcid.org/0000-0003-1383-1789Hossein Panahi1https://orcid.org/0000-0002-6158-608XParviz Mohammadzadeh2https://orcid.org/0000-0002-1154-7576University of Tabriz, Tabriz, IranUniversity of Tabriz, Tabriz, IranUniversity of Tabriz, Tabriz, IranThis study examines the factors influencing tourists’ revisit intentions for local food in Tabriz, highlighting its potential as a culinary destination. Adopting a mixed-methods approach, integrating both qualitative and quantitative approaches, the study provides a comprehensive assessment. Utilising descriptive and inferential statistics, this study examines the impact of various aspects of the local food experience, including food characteristics, identity, and ethnicity dimensions, on tourists’ satisfaction and revisit intention for local food (RVINTLF). The findings reveal that although the city’s gastronomy was not initially ranked as an attraction, all factors related to traditional foods satisfied most tourists, with souvenirs and traditional food quality significantly enhancing tourists’ positive perception of the destination. Multiple linear regression analysis indicates that the diversity of local food (DVS) and the quality of ingredients (IGD) are significant predictors of RVINTLF, while dining customs (DCUS) show marginal significance, and other factors have no significant impact. The ANOVA F-test confirmed the model’s overall significance (F = 6.763, p < 0.001), explaining 30% of the variance in RVINTLF. Additionally, T-tests and ANOVA tests showed that sociodemographic characteristics had no significant impact on RVINTLF.https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/3ED25F01B25249B19EFCEA16BC869743culinary tourismsatisfactionethnicitytraditional fooddiversityuniqueness |
| spellingShingle | Maryam Nematzadeh Hossein Panahi Parviz Mohammadzadeh Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction Journal of Tourismology culinary tourism satisfaction ethnicity traditional food diversity uniqueness |
| title | Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction |
| title_full | Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction |
| title_fullStr | Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction |
| title_full_unstemmed | Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction |
| title_short | Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction |
| title_sort | culinary tourism as a destination attraction an empirical examination of tourists food satisfaction |
| topic | culinary tourism satisfaction ethnicity traditional food diversity uniqueness |
| url | https://cdn.istanbul.edu.tr/file/JTA6CLJ8T5/3ED25F01B25249B19EFCEA16BC869743 |
| work_keys_str_mv | AT maryamnematzadeh culinarytourismasadestinationattractionanempiricalexaminationoftouristsfoodsatisfaction AT hosseinpanahi culinarytourismasadestinationattractionanempiricalexaminationoftouristsfoodsatisfaction AT parvizmohammadzadeh culinarytourismasadestinationattractionanempiricalexaminationoftouristsfoodsatisfaction |