Purpose This study aims to explore factors affecting travellers’ food-related behaviour by focusing on the local food market. By doing so, the study contributes to the research on food experience in tourism and food-based regional development. The local food phenomenon presents essential research issues from various perspectives. Design/methodology/approach A self-administered questionnaire provided to attendees of a travel fair gauges respondents’ food attitudes and food-related behaviour related to information sourcing and perceptions of food experiences. Findings The study reveals three types of food-related behaviour. Experiencers are committed; they perceive food as essential to destination choices. They search for food-related information before their trips and value originality, newness and locality, as well as authenticity and uniqueness in local food, which eventually have an impact on travel satisfaction. Enjoyers have more casual attitudes towards food, though they view it as an important aspect of their holiday. For survivors, the local food of their destination serves mainly physiological needs. Practical implications Travellers’ food-related attitudes vary, and they behave according to these variations. This information serves as a means to brand hospitality and tourism businesses. Local food attracts travellers and it contributes to the tourist experience, indicating marketing potential for hospitality industries, tourism business and regional development. Originality/value This study adds to tourism research by exploring the effect of food attitudes on behaviours related to local food and local food markets. In particular, it highlights information sourcing, including local food and restaurants, and reveals food and eating characteristics that contribute to various types of travellers’ local food experiences, which have received little prior research attention.

h i g h l i g h t sPlace attachment is an antecedent of authenticity of visitor attractions. Heritage value and iconicity are moderators of perceived authenticity. Visitor attractions contribute to the perceived authenticity of tourism destinations. a b s t r a c tThis paper aims to explore the relationships between place attachment and perceived authenticity of major visitor attractions. The empirical study was conducted with a sample of international tourists to major visitor attractions in two capital cities, Helsinki, Finland and Jerusalem, Israel. The results indicate a positive correlation between place attachment and authenticity. Major visitor attractions located in places with considerable heritage experience value are considered more authentic, and that authenticity of visitor attractions is influenced by place attachment moderated by iconicity and heritage value of the destination region. These findings provide insight to the ways tourists perceive authenticity of visitor attractions and highlight the importance of the heritage value of tourism destinations for strategic planning and marketing purposes.

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Purpose – The purpose of this article is to focus on travellers’ perceptions of culinary-gastronomic sensations as experiences and how these relate to the locality. The aim of the study is to explore the factors that contribute to travellers’ culinary-gastronomic dining experiences with an emphasis on the local food markets. Design/methodology/approach – One-hundred and fifty-eight prospective travelers at an annual fair in Helsinki completed a self-administered survey questionnaire. On the questionnaire, the respondents were asked to rate the importance of 17 items related to eating and food experiences when deciding on a destination for their next leisure trip. Findings – The findings reveal a frequency distribution of the sample characteristics and travel behavior, the respondents’ use of food and eating experiences as evaluative criteria when choosing travel destinations and latent factors of food and eating experiences. Based on an explorative factor analysis using a varimax abstraction method, the study concludes that eating and food experiences are influenced by the overall service (i.e. the food and where it is served and the dining setting and how it is served). The factors show that culinary-gastronomic food experiences are founded on local, original and authentic food that represents the local food culture. Practical implications – The study attempts to provide insights into aspects to consider for promotional activities related to local food and, ultimately, as a means for destination branding. The Finnish sample has a casual attitude to food, where new but also rather mundane experiences are sought. Accordingly, slow food preparation and atmospherics contribute to local food experiences that may lure travelers to revisit certain locations. Originality/value – Local food as a means of culinary-gastronomic sensations deserves scholarly attention, as many questions related to its consumption by tourists remain unanswered. Accordingly, the topic of the current study is truly timely and this research contributes by studying a rather unchartered issue.

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This article launches a new framework, the Tourism Experience Network (TEN), which explores co‐creation of experiences. The TEN framework absorbs value as experience logic in tourism marketing. Its uniqueness illustrates structuring processes and includes consumers/tourists in the service management. A theoretical explorative technique based on literature was used to construct the TEN. It departures from interactive networks, new service paradigm and tourism marketing, and contributes to tourism experience theories. Inspiration from the Industrial Marketing and Purchasing (IMP) group was embraced to modify issues inherent from traditional networks—the ARA model. By linking this approach with experience, actors are defined as experience facilitators in tourism and networks. Copyright © 2012 John Wiley & Sons, Ltd.