Gastronomic experiences on tourists’ life satisfaction and happiness: The case of Porto

Abstract

The tourists' gastronomic experiences are important in developing a destination branding strategy, especially if this translates into greater happiness and tourists' life satisfaction. We intend to study the influence of five gastronomic/food experience variables on the tourists’ life satisfaction and happiness. After inquiring 352 tourists in Porto, the data were analysed through SEM and SPSS/AMOS software. The results validate the hypotheses concerning refreshment and hedonic/novelty experiences, which improve tourists’ satisfaction and happiness. The adverse experiences reduce the tourists' happiness, and lastly, tourists' life satisfaction with the gastronomic/food experience improves their happiness. Theoretical and practical implications are discussed.

Gastrotourists' profiles through their motivations, opinions, and perceptions: An artificial neural networks approach

“…Gastronomic tourism can have a double aspect: a more physical and linked to the act of eating and drinking; and one of integration in activities related to food, such as visits to production centres, cooking classes or attending gastronomic events (Che, 2006). In a certain tourism context, links are identified between food consumption, the experience of gastronomic experiences, and the pleasant emotions experienced, increasing satisfaction and subsequent levels of loyalty towards the said destination (Kline et al, 2018; Rodrigues et al, 2023).…”

Exploring the dimensions of traditional breakfast experience: A netnography study

“…In many aspects of food research, such as gastronomy motivation, and gastronomy experience, local food has been widely investigated recently (Atsız, Cifci, & Row, 2022;Kivela & Crotts, 2006;Kim & Eves, 2012;Sthapit, 2017;Rodrigues, Borges, & Vieira;Kattiyapornpong et al, 2022). More recently among these studies, understanding or exploring dimensions of food experience has become a popular research topic and is widely examined in the context of gastronomy and tourism.…”