Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals

Atsız, Ozan; Çifçi, İbrahim; Law, Rob

doi:10.1080/14766825.2021.1880419

Cited by 44 publications

(44 citation statements)

References 128 publications

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“…Previous research has shown that consumers differ in their acceptance and attitude toward street-food (Ozdemir and Seyitoglu, 2017). While some studies have shown consumers to be highly skeptical toward street-food consumption due to poor sanitation and hygiene conditions of street-food vendors (Henderson, 2019), others consider street-food to be an emerging trend that provides a platform for unique dining experience for consumers (Atsız et al, 2021). Despite the prevalence of street-food operations and increasing demand for streetfood experience, so far, little research has tried to explain how consumers form attitudes with regard to street-foods.…”

Section: Literature Review and Hypotheses Developmentmentioning

confidence: 99%

Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers

Khanna

Nagar

Chauhan

et al. 2021

BFJ

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PurposeThe purpose of the paper is to find out how food neophobia, perceived risk and perceived value affect their consumers' attitude and consumption intention toward street-food, when researching tourists' food consumption.Design/methodology/approachThe framework is tested using primary data collected from 445 tourists drawn from a main urban center of Jammu situated in northern India. Structural equation modeling (SEM) technique was used to analyze data using partial least squares (PLS) method.FindingsFindings of the study provide evidence that perceived value of the street-food vendor through word of mouth (WoM) positively influenced tourists 2019 attitudes and intention to consumer street-food, while food neophobia lead to negative attitude and intention to consume. The findings further indicate that a significant negative relationship exists between perceived risk and intention to consume street-food.Originality/valueAlthough several studies have been conducted in the past related to the food experiences of tourists at various destinations, the current study is the first attempt to offer an Asian perspective on and fresh insights into factors affecting tourists' street-food selection in unfamiliar environments. The paper is useful for both practitioners and academicians interested in tourist consumption behavior and food tourism, as it would help in developing effective marketing and operational strategies to develop tourism through street-vending management.

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Section: Literature Review and Hypotheses Developmentmentioning

confidence: 99%

Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers

Khanna

Nagar

Chauhan

et al. 2021

BFJ

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“…Despite acknowledging the role of food in enhancing tourist experiences, the academic debate surrounding food has not fully harnessed the wider theoretical lens in examining food as a subject of tourism (Mariani and Okumus, 2022). Much of this has to do with conventionally perceiving food as a supporting resource, which prevents the timely realization of the potential of food as a significant tourist attraction (Atsız et al , 2021). One such lacuna exists in a thorough understanding of digital influencers like food vloggers, enhancing the evaluation and experiences of touristic encounters with food settings.…”

Section: Introductionmentioning

confidence: 99%

Food vloggers and parasocial interactions: a comparative study of local and foreign food vlogs using the S-O-R paradigm

Yousaf

2022

IJCHM

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Purpose The purpose of this paper is to use the stimulus-organism-response (S-O-R) paradigm to understand how the source characteristics of the local and foreign food vloggers impact perceptions associated with the consumption setting of food vlogs (FVs), that is, experiential value and authentic value, cultivate the experiences of parasocial interaction (PSI) and how they are channelized into behavioral and attitudinal dispositions of food tourists. Design/methodology/approach Following a survey research design, a sample of 418 participants with an interest in food-related touristic journeys was analyzed. Both Pakistani and foreign FVs about Peshawar, a historic city situated on the ancient silk route, were selected for a common reference point. Findings The reception of Pakistani and foreign food vloggers differed significantly, implying that source characteristics, especially perceived similarity with the food vlogger, are an essential factor in the case of FVs. FVs’ authentic and experiential values significantly nurtured the experiences of PSI and positively influenced viewers’ evaluation of vlogs. The experiences of PSI cultivated visit intentions towards a destination. However, their relationship with the destination’s food image was not significantly related. The favorable reception of FVs was positively associated with the destination’s food image and visit intentions. Practical implications The findings provide tourism and hospitality managers with suggestions on how to appreciate and incorporate the marketability of FVs into their destination marketing campaigns. Originality/value This study opens up new avenues of scholarly debate by comparing the local and foreign food vloggers’ source effectiveness in cultivating PSI experiences and resultant attitudinal and behavioral changes. This study adds to the emergent research stream of understanding the food vlogger–viewer relationship through the S-O-R framework.

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“…Experiencing local, regional or national types of foods and beverages in a destination is increasingly attracting the attention of international tourists (Atsız et al, 2021). For this reason, many destinations focus on bringing their food and beverages to the forefront to attract potential tourists and integrate these tourism products into the overall tourism products (Robinson and Getz, 2014).…”

Section: Literature Reviewmentioning

confidence: 99%

How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul

Yi̇ği̇t

Perçin

2021

IJCTHR

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Purpose The purpose of this study is to examine and understand the experiences of tourists in the Turkish coffee houses in Istanbul, Turkey. Design/methodology/approach In this study, a qualitative case study method was used to analyze tourists’ comments with user-generated content technique by analyzing tourists’ comments. The data used in the study was collected through TripAdvisor, which is considered one of the most famous websites with tourist reviews and comments, between 20 May and 10 June 2020 from tourists’ reviews (n:219). Findings The findings show that Turkish coffee house experiences are heterogeneous based on the dimensions of coffee characteristics, place, satisfaction, recommendation and revisit intention, value/price and value-added experience. Moreover, value-added experience includes some sub-themes such as a memorable experience, authentic experience and culture learning experience. Originality/value There are some studies on Turkish coffee and Turkish coffee culture in the literature, but there have been no empirical studies investigating the Turkish coffee house experiences of tourists. For this reason, this study aims to examine and understand the experiences of tourists in Turkish coffee houses. Therefore, it is believed that this study will fill the current gap in the literature on tourists’ experiences of Turkish coffee houses.

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Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals

Cited by 44 publications

References 128 publications

Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers

Application of the extended theory of planned behavior to street-food consumption: testing the effect of food neophobia among Indian consumers

Food vloggers and parasocial interactions: a comparative study of local and foreign food vlogs using the S-O-R paradigm

How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul

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