How neophilia drives international tourists’ acceptance of local cuisine

Baah, Nancy Grace; Bondzi-Simpson, Alberta; Ayeh, Julian K.

doi:10.1080/13683500.2019.1619676

Cited by 36 publications

(32 citation statements)

References 46 publications

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“…Neophiliac travelers are also more likely to gain satisfaction and entertainment from high‐quality food experiences (Marković et al, 2018). Similarly, neophilia is associated with stronger positive emotional reactions toward satisfactory tourism experiences (Baah, Bondzi‐Simpson, & Ayeh, 2019). Conversely, it can be expected that travelers with neophobic tendencies will not strongly recognize having an authentic food experience during a trip as a factor contributing to their well‐being.…”

Section: Conceptual Development and Hypothesesmentioning

confidence: 99%

The influence of neophobia and enduring food involvement on travelers' perceptions of wellbeing—Evidence from international visitors to Iran

Pourfakhimi

Nadim

Prayag

et al. 2020

Journal of Tourism Research

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This study adopts PERMA as the theoretical lens to analyze the influence of neophobia (reluctance to try new food) and enduring involvement on travelers' perceptions of the contribution of authentic food experiences to their well-being. Based on a survey of international visitors to Iran, the results show that authentic food experiences are strongly associated with positive emotions and meaningfulness of a trip. Higher food involvement and lower neophobia are associated with stronger perceptions that authentic food experiences contribute to well-being. Furthermore, this study demonstrates the applicability of the PERMA model for understanding multiple dimensions of well-being emanating from tourism experiences.

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Section: Conceptual Development and Hypothesesmentioning

confidence: 99%

The influence of neophobia and enduring food involvement on travelers' perceptions of wellbeing—Evidence from international visitors to Iran

Pourfakhimi

Nadim

Prayag

et al. 2020

Journal of Tourism Research

View full text Add to dashboard Cite

show abstract

“…Additionally, much of the studies that have been done globally and the limited ones on African cuisine (Adongo, Anuga, & Dayour, 2015; Amenumey, Dayour, & Adongo, 2015; Baah, Bondzi‐Simpson, & Ayeh, 2019; Mkono, Markwell, & Wilson, 2013) are quantitative. These quantitative studies tend to be modelled on business management and marketing perspectives (Kim & Ellis, 2015).…”

Section: Introductionmentioning

confidence: 99%

Critical success factors for food tourism destinations: A socio‐cultural perspective

Hiamey

Amenumey

Mensah

2020

Journal of Tourism Research

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Eating the food of other cultures is fraught with many problems underpinned by many factors chief among them being sociocultural background. The study, therefore, through a socio-cultural perspective, examines the factors necessary for food tourism development and promotion from tourists' perspectives. Using the tenets of grounded theory, 40 international tourists were interviewed at Cape Coast, Ghana. It was found that sensory characteristics and mediated by factors such as cultural/ worldviews influence local food consumption. The findings support the position that the socio-cultural background of tourists affects their evaluation of a destination's food, hence consumption. Implications of the study are also drawn.

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“…Food neophiles have a tendency to actively seek out and try unfamiliar foods and have a positive reaction to novel foods and exotic dishes due to their characteristics of curiosity and exploration [ 7 , 29 , 33 ]. Food neophobes not only do not seek out unfamiliar foods but also have a strong tendency to avoid, resist or even abhor unfamiliar foods; thus, they react negatively to novel foods and exotic dishes and regard them as dangerous and unsafe [ 5 , 17 , 29 , 33 ].…”

Section: Literature Reviewmentioning

confidence: 99%

“…Personality traits are unique to each individual and have a profound impact on the individual’s thoughts, feelings and behaviours. Personality traits are affected by important factors such as heritage and cultural background [ 15 , 17 , 18 , 19 ], which can influence the effect of the external environment [ 20 , 21 ]. Among the food-related personality traits, food neophobia and food neophilia are prominent.…”

Section: Introductionmentioning

confidence: 99%

Tasty but Nasty? The Moderating Effect of Message Appeals on Food Neophilia/Neophobia as a Personality Trait: A Case Study of Pig Blood Cake and Meatballs

Chen

Lee

Kuan

2021

Foods

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Given the development of food tourism, food culture has become an important motivation for tourists. This study focuses on food tourism and examines the effects of message appeal and personality traits (food neophilia or neophobia) on tourists’ willingness to consume pig blood cake (PBC) and meatballs, two rice-based Taiwanese street foods. A total of 181 valid questionnaires were administered to foreign tourists in Taiwan (the majority of subjects were Europeans and Americans) through snowball sampling. The questionnaires were analysed using the AMOS 6.0 statistical software package. Foreign tourists’ food neophobia or neophilia was found to significantly affect their willingness to consume rice-based Taiwanese street food (PBC and meatballs) and to strongly regulate the effect of message appeal on their willingness to consume the two delicacies. Past studies on food neophobia/neophilia traits have mostly focused on Western and European foods and have rarely investigated the effect of message appeal on the consumption of traditional rice-based street food in Eastern Asia (e.g., Taiwanese special delicacies). This study’s most important contribution is that food neophilia or neophobia moderates the message appeal effect on foreign tourists’ intention to consume local delicacies. This finding has implications for the hospitality industry and relevant government agencies in Asia for the marketing and promotion of food tourism.

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How neophilia drives international tourists’ acceptance of local cuisine

Cited by 36 publications

References 46 publications

The influence of neophobia and enduring food involvement on travelers' perceptions of wellbeing—Evidence from international visitors to Iran

The influence of neophobia and enduring food involvement on travelers' perceptions of wellbeing—Evidence from international visitors to Iran

Critical success factors for food tourism destinations: A socio‐cultural perspective

Tasty but Nasty? The Moderating Effect of Message Appeals on Food Neophilia/Neophobia as a Personality Trait: A Case Study of Pig Blood Cake and Meatballs

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