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Abstract ▼ AI-Helper

The empirical objectives of this study include, firstly, to identify the underlying dimensions in food tourism, secondly, to identify and test the tourists' characteristic variables that explain participation in food tourism, and finally to examine the relationship between food tourism and the chara...

The empirical objectives of this study include, firstly, to identify the underlying dimensions in food tourism, secondly, to identify and test the tourists' characteristic variables that explain participation in food tourism, and finally to examine the relationship between food tourism and the characteristic variables. Derived from existing food tourism literature, three underlying dimensions of activities in food tourism are given; (1) dining at restaurants serving local cuisine, (2) purchasing local food products, and (3) dining at high quality restaurants. Four valid conceptual variables were used to test whether there are significant relationships between them and food tourism variables. They are food neophobia, variety-seeking, hedonic consumption, and identity affirmation. Based on the survey responses from 164 tourists visiting Kanghwa-do, Namisum, and Yongjong-do, multi-regression analysis was employed. The findings suggested that there were negative relationships between food neophobia and all other dimensions in food tourism. In addition, variety seeking, identity affirmation, and hedonism have positive influence on the dimensions of food tourism. Therefore, utilizing various culinary cultures, food tourism activities with increasing the availability and branding of indigenous local dishes are strongly advised to the destinations concentrating in the food tourism market.

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