Local Food as a Tool of Tourism Development in Regions

Kiráľová, Alžbeta; Malec, Lukáš

doi:10.4018/ijthmda.20210101.oa1

Cited by 8 publications

(3 citation statements)

References 50 publications

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“…The intentions of tourists to consume local food products, to revisit the destination location, and to recommend the place as a gastronomic destination could contribute to the sustainable development of the area [69][70][71][72]. The United Nations launched 17 Sustainable Development Goals (SDGs) that could be applied in all sectors of every nation [73].…”

Section: Implications/limitations Of the Survey And Recommendationsmentioning

confidence: 99%

Exploring the Behavioral Intentions of Food Tourists Who Visit Crete

et al. 2023

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Food tourism has been growing globally in recent years. Food tourism is considered as special interest tourism, attracting tourists who have a great interest in food. Tourists spend a significant percentage of their budget on the purchase of local food products and related food activities, contributing to the sustainable development of the touristic destination in the process. This survey took place in Crete, Greece, throughout the touristic period of 2021, and 4268 valid questionnaires were completed by international tourists. For the data analysis, the Structural Equation Model and an extended Theory of Planned Behavior Model, based on subjective norms, attitudes, perceived behavioral control, and satisfaction, were used to better understand the consumers’ intentions to revisit and recommend the region of Crete. The outcomes of the research pinpointed that the perceived quality and perceived value of local foods positively influenced satisfaction, which, in turn, evoked favorable intentions to revisit and recommend Crete as a touristic destination. Moreover, while satisfaction, attitude, and subjective norms seem to be the most significant drivers affecting positive behavioral intentions, perceived behavior control seems to have had no significant impact. The implications and limitations of the survey, as well as future recommendations, are also discussed.

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Section: Implications/limitations Of the Survey And Recommendationsmentioning

confidence: 99%

Exploring the Behavioral Intentions of Food Tourists Who Visit Crete

et al. 2023

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“…Tasting local food is a way to become acquainted with and understand the local culture. In addition to having an exciting, learning, and/or authentic experience, perhaps one of the reasons to visit a destination to consume its local food is to get away from everyday routine to try something new [49,50].…”

Section: Local Foodmentioning

confidence: 99%

Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

et al. 2022

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The subject of this paper is the tourist potential of the gastronomic heritage of ethnic minorities inhabiting Vojvodina (Northern Serbia). The task of the paper is to examine the state of authenticity and potential for placement in the tourism market. The goal of the research was to obtain data about the authenticity and representation of authentic and traditional dishes in homes and hospitality facilities and their positioning in tourism. The research was conducted from October 2020 to May 2021 among residents of the region belonging to minority groups (Hungarian, Slovak, Romanian, Croatian, Montenegrin, and Roma). The survey was conducted electronically through cultural, art, and educational institutions that maintain the culture and tradition of the studied ethnic groups. The number of respondents who participated in the research was 619. The obtained data were statistically processed using descriptive statistics, as well as by using t-tests and ANOVA (LSD post hoc), and the reliability of the psychometric scales was assessed by the use of Cronbach’s alpha coefficient. Research has shown that Vojvodina, with its ethnic structure and gastronomic heritage, has the potential to attract tourists motivated by authentic food. Tourism potential of gastronomic heritage are proportionate to the share of ethnic groups; hence, the representation and preservation of the Hungarian, Slovakian, and Croatian cuisines are predominant. The respondents have shown awareness of the activities that would contribute to a better positioning of gastronomic heritage in tourism through implementation in different tourism manifestations and extra marketing activities.

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“…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 (Kiráľová and Malec, 2021), production methods (Sthapit et al. , 2020), attributes (Ozdemir et al.…”

Section: Introductionmentioning

confidence: 99%

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 Food as a Tool of Tourism Development in Regions

Cited by 8 publications

References 50 publications

Exploring the Behavioral Intentions of Food Tourists Who Visit Crete

Exploring the Behavioral Intentions of Food Tourists Who Visit Crete

Traditional and Authentic Food of Ethnic Groups of Vojvodina (Northern Serbia)—Preservation and Potential for Tourism Development

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

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