Local food in China: a viable destination attraction

Abstract

The subject of food has been well researched by academics, and is often employed by tourism destination practitioners. However, a review of relevant literature indicates that there is a lack of research reported and written in English on the importance of food in Chinese local regional development. This study, by examining the food-related motivation, involvement, satisfaction, and behavioural intentions of Chinese domestic tourists, aims to assess the potential of local food to act as a destination attraction, and contribute to the development of local regions in China. Design/methodology/approach Data was collected using interviewer-completed questionnaire from a sample of 1353 domestic tourists at eight destinations geographically spread or in one region in China. Findings The results reveal three types of food-related behaviour [which are described and evaluated below]. While gender is seen to be significant, other demographical factors such as ages and educational levels do not appear to influence the level of interests and involvement in local food for Chinese domestic tourists. Originality/value This study is a contribution towards assessing the potential for using local food as a tool to develop local regions in China, and to obtain a better understanding of the market segmentation of Chinese local food tourists. It assists in identifying potential food tourists towards whom marketing should be addressed.

Digital content marketing as a catalyst for e-WOM in food tourism

“…Previous food tourism research studies have mainly focused on food attractions, festival food experiences, and local development ( Chen and Huang, 2018 ). Ryu and Jang (2006) created a new model to predict the intentions and perceptions of tourists in food tourism.…”

“…Food tourism has been described as culinary tourism, gastronomy tourism, and gourmet tourism ( Ellis et al, 2018 ). Unlike general tourism, food tourism posits that tourists can obtain unforgettable, unique and cultural experiences through food tourism resources or food experiences ( Chen and Huang, 2018 ). The majority of research on food tourism has focused on food attraction, festival food experiences, and the promotion of local food, while other research has investigated the decision-making processes of food tourists ( Chen and Huang, 2018 ).…”

“…Unlike general tourism, food tourism posits that tourists can obtain unforgettable, unique and cultural experiences through food tourism resources or food experiences ( Chen and Huang, 2018 ). The majority of research on food tourism has focused on food attraction, festival food experiences, and the promotion of local food, while other research has investigated the decision-making processes of food tourists ( Chen and Huang, 2018 ). Among the factors found to influence tourists' participation in food-related consumption are value, experience, and brand loyalty ( Ellis et al, 2018 ).…”

The future of food experiences

“…In the context of local products, also the concept of authenticity has become a relevant criterion for customers buying decisions in general (Gilmore and Pine, 2007, as cited by Kim & Jang, 2016 ) and food in particular ( Björk & Kauppinen-Räisänen, 2016 ). Authenticity is generally defined as “that which is believed or accepted to be genuine or real” (Taylor, 1991, p. 17, as cited by Kim & Jang, 2016 ), being either a staged reconstruction, for example, the ethnic restaurants in foreign countries ( Kim & Jang, 2016 ) or reflecting a return to local food, its preparation, and presentation and the traditional food culture in a region (e.g., Aaltojärvi, Kontukoski, & Hopia, 2018 ; Chen & Huang, 2018 ; Ertugral, Cetin, Karagoz, Balık, Dincer, & Sengel, 2015 ; Kim & Iwashita, 2016 ; Lin & Mao, 2015 ; Privitera, Nedelcu, & Nicula, 2018 ; Sidali, Kastenholz, & Bianchi, 2015 ; Sims, 2009 ; Tsai, 2016 ). In gastronomy, poor authenticity is one of the critical factors that make restaurants, hotels and other tourism companies unsuccessful ( Parsa, Self, Njite, & King, 2005 ).…”

Perspectivas actuales del turismo gastronómico según las aportaciones del congreso internacional científico-profesional de turismo cultural (Córdoba, España)

“…El patrimonio culinario local contribuye a reforzar y diferenciar la imagen de los destinos turísticos (Chang, Kivela, & Mak, 2010;Ellis, Park, Kim, & Yeoman, 2018), además de ampliar y enriquecer la oferta turística (Chen, & Huang, 2017), atraer a una demanda específica principalmente motivada por la degustación y disfrute de los productos y platos regionales y la búsqueda de experiencias culturales asociadas y de carácter auténtico (Okumus, Okumus, & McKercher, 2007), de manera que la gastronomía se cada vez más un factor determinante del nivel de satisfacción de los turistas en sus estancias en cualquier destino (Smith, & Costello, 2009;.…”