A Conceptual Review of "Foodies" in Tourism

Abstract

Keywords Foodie Foodie typologies Tourist behavior Marketing AbstractIn recent years, many tourism destinations have begun to highlight their local cuisine culture, their food-related events and local restaurants in order to increase the number of their visitors. However, for the purpose of attracting foodies to these destinations, it is important to have knowledge about this market segment. While "foodie" was a concept related to popular culture at first, after 2000s the concept was introduced to consumer behaviour literature. In its simplest way, foodie refers to a person who loves food but it is also about whether a person identifies himself/herself as a foodie or not. To specify their characteristics and position them in tourism context, their levels of involvement in foodrelated activities, their attitudes towards food and beverages, their food-related experiences and their travel behaviors should be understood so that they can have a place within gastronomic tourism as a niche market and some special marketing efforts can be adapted more easily. This conceptual study presents a review of literature on foodie discourse with their profiles, typologies and travel behaviors.

Mapping the wine visit experience for tourist excitement and cultural experience

“…The wine tourist is considered as producer of her/his own experience, from a holistic perspective focused on activities and places dedicated to wine tourism, reinforcing an immersive experience to offer a 'sweet spot' to potential visitors (Yozukmaz, Bekar, and Kiliç 2017). It is noteworthy that wine tourists appreciate experiencing wine sensory impressions due to multiple interactions with other wine visitors and staff during the wine activity in a wine tourism context (Brochado, Stoleriu, and Lupu 2021).…”

The perspectives of professional tourist guides towards foodie tourists: A qualitative research

“…To bring cuisine culture, cuisine-related activities or local restaurants to the forefront have gained everincreasing importance as a strategy to raise the number of visitors for the destinations and consequently, to be knowledge about foodie tourists who prefer gourmet destinations is being important (Yozukmaz, Bekar and Kılıç, 2017) due to the fact that individuals both tend to look for the self-mouth-pleasing dishes and be willing to try new tastes out of their delights during the holiday (Karim and Chi, 2010).…”

“…Ziyaretçi sayısını artırmak için yerel mutfak kültürünü, yemek ile ilgili etkinlikleri ve yerel restoranları ön plana çıkarmak birçok destinasyon için önem kazanan stratejiler arasında yerini almıştır. Bununla birlikte bu destinasyonları tercih eden yeme içmeye düşkün turistler hakkında bilgi sahibi olmak oldukça önemlidir (Yozukmaz, Bekar ve Kılıç, 2017). Benzer şekilde turistlerin gıda ürünlerini satın alma ve/veya tüketme konusundaki kararlarını nasıl aldıklarını anlayarak, karar alma süreçleri hakkında detaylı bilgi almak gerekmektedir (Mitchell ve Hall, 2003).…”