Local cuisine image dimensions and its impact on foreign tourist’s perceived food contentment in Delhi

Gupta, Vikas; Roy, Hiran; Promsivapallop, Pornpisanu

doi:10.1080/02508281.2020.1816762

Cited by 16 publications

(20 citation statements)

References 68 publications

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“…Like research by Peštek & Činjarević (2014) have done to explore the strongest key cuisine attribute in Bosnian food culture. As well as research conducted by Gupta et al (2020) have done to classify the vital cuisine traits for foreign tourist and domestic tourist in Delhi food context. Culinary tourism is one of the effective tools to increase tourism in the Padang municipality.…”

Section: Discussionmentioning

confidence: 99%

The impact of culinary tourism on tourist satisfaction and destination loyalty: Padang city, West Sumatra context

Fitrizal

Elfiswandi

Sanjaya

2021

manaj. pemasar. jasa.

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<p>The objective of this study to identify the impact of culinary tourism on tourist satisfaction and destination loyalty. Respondents in this study are the tourists in Padang city, West Sumatra. The study utilized primary data which is obtained through the questionnaire. The respondents were selected by convenience sampling method. The number of respondents is 384 determined by using Lemeshow formula. Data were analyzed by Path Analysis. The result show that culinary tourism has a positive and significant effect both on destination loyalty and tourist satisfaction. Tourist satisfaction has a positive and significant effect on destination loyalty. Culinary tourism is one of the effective tools to increase tourism. Tourist satisfaction will be achieved with components of culinary tourism. Tourist satisfaction even though insufficient category, it will be able to increase loyalty.</p>

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Section: Discussionmentioning

confidence: 99%

The impact of culinary tourism on tourist satisfaction and destination loyalty: Padang city, West Sumatra context

Fitrizal

Elfiswandi

Sanjaya

2021

manaj. pemasar. jasa.

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“…As one of its main motivations, traveling is thought to stimulate interest in novelty and trying something different. For example, tourists are likely to seek authenticity and are often engaging in learning experiences such as tasting temple cuisine or related activities can generate a pull factor for certain destinations (Gupta and Duggal, 2020; Gupta et al , 2020; MacCannell, 1973; Son and Xiao, 2013; Su et al , 2020b). In their study on the role of food tourism in sustaining local identity, Everett and Aitchison (2008) found a correlation between increased levels of food tourism interest and the retention and development of regional identity, the enhancement of environmental awareness and sustainability, an increase in social and cultural benefits celebrating the production of local food, and the conservation of traditional heritage, skills and ways of life.…”

Section: Literature Review and Hypothesesmentioning

confidence: 99%

Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations

Chang

Morrison

Chen

et al. 2021

BFJ

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PurposeThe research objectives were to: (1) examine the relationship among motivations, satisfaction and loyalty with plant-based food dining at destinations; (2) determine if and how the attractiveness of eating plant-based foods moderates satisfaction and loyalty; and (3) investigate potential differences in visitor background information and consumption characteristics.Design/methodology/approachA survey was conducted at tourist attractions in southern Taiwan and 274 valid questionnaires were obtained. The relationships among motivations, satisfaction and loyalty were investigated when eating plant-based foods during travel. The moderating effects of food attractiveness on motivations and satisfaction/loyalty were measured.FindingsThe results indicated a positive relationship between motivations and satisfaction/loyalty in plant-based food dining. Motivations for plant-based food dining were comprised of four domains (physical, cultural, interpersonal and prestige) and satisfaction and loyalty had three (overall satisfaction, intention to revisit and intention to recommend).Research limitations/implicationsThe major implications were that motivations had a significant effect on satisfaction and loyalty; food attractiveness did not moderate the effect of motivations on satisfaction/loyalty; and background characteristics influenced satisfaction and loyalty.Practical implicationsMarketers and strategic planners for plant-based restaurants or those with plant-based meal options must make a greater effort to understand the distinctive demographic and dietary characteristics of the people who comprise the core of this market.Originality/valueThis research adds to the very limited literature on plant-based and vegetarian dining in tourism destinations. Furthermore, it tests, partially validates and expands a model by Kim et al. (2009) for consuming local food while traveling. The findings also complement the considerable evidence linking motivations to satisfaction and loyalty when dining.

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“…, 2020), attributes (Ozdemir et al. , 2016), dishes (Gupta et al , 2020) and consumption time (Guerrero et al. , 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Similar to the conceptualization of local food, a widely accepted definition of local food is not yet (Caber et al, 2018). To this end, local food is defined by researchers from different perspectives such as distance (Zepeda and Leviten-Reid, 2004), area (Sharma et al, 2009), culture (Nummedal and Hall, 2008), attractiveness (Cohen and Avieli, 2004), uniqueness (Kir a lov a and Malec, 2021), production methods (Sthapit et al, 2020), attributes (Ozdemir et al, 2016), dishes (Gupta et al, 2020) and consumption time (Guerrero et al, 2009). Local food as a region is food produced and consumed in a particular area (Jones et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Local food is an important element for producers, consumers, regions and firms. Many concepts like local food (Feldmann and Hamm, 2015), locally grown food (Sharma et al, 2014), locally produced food (Campbell and Fairhurst, 2016), local cuisine (Gupta et al, 2020) and indigenous cuisine (Bondzi-Simpson and Ayeh, 2019) are used to express local food. Similar to the conceptualization of local food, a widely accepted definition of local food is not yet (Caber et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Local food research: a bibliometric review using Citespace II (1970–2020)

Şahin

Yılmaz

2021

LHT

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PurposeIn recent years, one of the most important and active research areas has been local food. This study aims to examine the evolution and trends of local food research in several disciplines or fields in the 50 years, highlighting emerging research themes, collaborations such as authors, institutions, journals and co-citations such as documents, authors and journals.Design/methodology/approachA total of 869 local food-related articles from the Web of Science (WoS) database from 1970 to 2020 were analyzed by several bibliometric analyses using CiteSpace II software.FindingsThe findings indicate that the number of studies in the local food field has increased rapidly and it is an interdisciplinary subject. Moreover, the results indicate that there is partly collaboration among authors, institutions or countries that conduct research on local food. For example, the most productive authors in this field are in USA, India, Brazil and European countries. Another remarkable result of this study is that tourism and hospitality discipline has focused on local food subject, especially in the last five years.Originality/valueThis is one of the first attempts by using network analysis to directly understand and visualize the interrelated structures of the local food research. Furthermore, the results of this study may provide researchers a reference guide to better evaluate and monitor local food research.

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Local cuisine image dimensions and its impact on foreign tourist’s perceived food contentment in Delhi

Cited by 16 publications

References 68 publications

The impact of culinary tourism on tourist satisfaction and destination loyalty: Padang city, West Sumatra context

The impact of culinary tourism on tourist satisfaction and destination loyalty: Padang city, West Sumatra context

Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations

Local food research: a bibliometric review using Citespace II (1970–2020)

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