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

Pourfakhimi, Shahab; Nadim, Zahra; Prayag, Girish; Mulcahy, Rory

doi:10.1002/jtr.2391

Cited by 37 publications

(38 citation statements)

References 84 publications

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“…Third, it was found that it is important to provide novel tastes and appealing flavors, particularly for tourists who show low neophobia; that is, those who actively seek exotic and unusual local food experiences (Caber et al , 2018; Lai et al , 2020; Mak et al , 2017; Pourfakhimi et al , 2021). In this regard, DMOs should continue to collaborate with stakeholders and food vendors on the need to incorporate significant aspects of their destinations’ culture in the selection of ingredients, cooking and serving to enhance the authenticity and taste of local foods to improve tourists’ overall experiential quality.…”

Section: Discussionmentioning

confidence: 99%

“…There is also a need for further exploration of the structural relationships between MLFCEs and other outcome variables such as overall satisfaction with the travel experience, image of the destination, place attachment and familiarity with the destination. Furthermore, there is a need to investigate the moderating functions of other factors such as food personality (Ji et al , 2016; Kim et al , 2010; Mak et al , 2017), food involvement (Caber et al , 2018; Pourfakhimi et al , 2021) and food consumption value (Choe and Kim, 2018) in understanding the sign or magnitude of the relationships between international diners’ MLFCEs and their evaluations. Finally, a qualitative study should be undertaken to confirm the findings of this study, since in-depth interviews can help to explain the hermeneutic nature of the reasoning behind tourists’ memorable local food experiences and their consequences.…”

Section: Limitations and Suggestions For Future Researchmentioning

confidence: 99%

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Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

Badu‐Baiden

Kim

Xiao

et al. 2022

IJCHM

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Purpose This study aims to test a new model by examining the influence of memorable local food consumption experiences (MLFCEs) on international diners’ affective states, well-being and attitudinal loyalty. Local food tasting destination, local food neophobia and previous local food tasting experience are used as moderating variables. Design/methodology/approach A quantitative data collection method was used to source data from 900 US tourists to European countries (excluding the UK) and Asian countries. The data were quantitatively analyzed to examine the multidimensionality of tourists’ MLFCEs as well as their influence on outcome variables. Findings The findings indicate that MLFCEs significantly explain diners’ attitude toward local food, subjective well-being, intention to recommend and attitudinal loyalty. Also, three variables partially moderate the associations between the proposed constructs. Research limitations/implications Theoretically, the study enhances our understanding of the dimensional nature of tourists’ MLFCEs and how they inform the affective and behavioral states of tourists. Practically, it provides insights for local food businesses and destination marketing organizations concerning the composition of tourists’ MLFCEs and promotion of a tourism destination. Originality/value This study has quantitatively unraveled the dimensionality of tourists’ MLFCEs. It also developed an integrated model to test the predictive effect of MLFCEs on outcome variables and has provided a deeper understanding of the relationships, thereby enriching the literature and aiding the development of relevant theories.

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Section: Discussionmentioning

confidence: 99%

Section: Limitations and Suggestions For Future Researchmentioning

confidence: 99%

Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

Badu‐Baiden

Kim

Xiao

et al. 2022

IJCHM

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“…The popularity of this "foodism" fuels the growing demand for diverse, innovative, meaningful and engaging culinary leisure experiences (Prayag et al, 2020), with workshops and cooking classes now serving as core destination attractions (Genc, 2017). Meaningful food experiences can, therefore, enhance consumer well-being (Pourfakhimi et al, 2020), with increasing attention paid to service design in the hope of stimulating memorable consumption (Genc, 2017).…”

Section: Introductionmentioning

confidence: 99%

Towards co-created food well-being: culinary consumption, braggart word-of-mouth and the role of participative co-design, service provider support and C2C interactions

Taheri

Pourfakhimi

Prayag

et al. 2021

EJM

Self Cite

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Purpose This study aims to investigate whether the antecedents of co-creation influence braggart word-of-mouth (WoM) in a participative leisure context, theorising the concept of co-created food well-being and highlighting implications for interactive experience co-design. Design/methodology/approach A sequential mixed-method approach was used to test a theoretical model; 25 in-depth interviews with cooking class participants were conducted, followed by a post-experience survey (n = 575). Findings Qualitative results suggest braggart WoM is rooted in active consumer participation in co-designing leisure experiences. The structural model confirms that participation in value co-creating activities (i.e. co-design, customer-to-customer (C2C) interaction), alongside perceived support from service providers, increases consumer perceptions of co-creation and stimulates braggart WoM. Degree of co-creation and support from peers mediate some relationships. Research limitations/implications Limited by cross-sectional data from one experiential consumption format, the results nevertheless demonstrate the role of active participation in co-design and C2C interactions during value co-creation. This implies that co-created and co-designed leisure experiences can intensify post-consumption behaviours and potentially enhance food well-being. Practical implications The results highlight that integrating customer participation into service design, while also developing opportunities for peer support on-site, can stimulate braggart WoM. Originality/value Extends burgeoning literature on co-creation and co-design in leisure services. By encouraging active customer participation while providing support and facilitating C2C interactions, service providers can enhance value co-creation, influencing customer experiences and food well-being. Accordingly, the concept of co-created food well-being is introduced.

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“…Various avenues are highlighted to exploit the vast commercial halal food market in non-Muslim majority destinations. Questionnaire survey, structural equation modelling (SEM), confirmatory factor analysis (CFA) [ 112 ] (2021) neophobia and well-being The results show that having an authentic food experience is most strongly associated with the sense of meaningfulness of the trip and experiencing positive emotions during the trip. Enduring food involvement can explain both hedonic and eudaimonic aspects of the degree of the impact of food experiences on well-being.…”

Section: Table A1mentioning

confidence: 99%

Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants

Lin

Mariné-Roig

Molina

2022

IJERPH

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In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos’s service quality model, and the second is a conceptual model based on Morris’s semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures—Taiwan (Asia) and Catalonia (Europe)—using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services.

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

Cited by 37 publications

References 84 publications

Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

Towards co-created food well-being: culinary consumption, braggart word-of-mouth and the role of participative co-design, service provider support and C2C interactions

Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants

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