Search Results (14)

Traditional foods (TFs) represent a key component of regional cultural identity and gastronomic heritage, particularly within the hospitality sector. The growing interest of tourists in authentic, locally sourced and sustainable food underscores the importance of understanding the perceptual and socio-demographic factors that shape their preferences and choices regarding TFs. The aim of this study is to identify and explain the factors that influence tourist attitudes toward dishes prepared with TFs in the hospitality sector, as well as to examine the extent to which socio-demographic characteristics predict tourists’ purchasing decisions. For this purpose, the Tourist Perception and Preferences Model in the Context of Traditional Foods (TPP-TF model) and the Perceptual Factors Scale for Traditional Food Consumption (PFS-TFC) were developed. The research was conducted on a sample of 507 respondents in the A.P. Vojvodina (Republic of Serbia), employing both exploratory and confirmatory factor analyses, which identified the following three key factors: socio-cultural, ecological, and economic. The results of the logistic regression analysisshowed that income level and place of residence significantly influenced the decision to purchase dishes based on traditional foods (TFs). Tourists with higher income levels were substantially more likely to purchase TFs, highlighting the role of economic affordability in shaping consumer choices. Conversely, individuals residing in urban areas showed a significantly lower likelihood of purchasing TFs compared to rural respondents, suggesting that traditional food consumption remains more rooted in rural environments and is closely associated with cultural proximity. Full article

Traditional food products (TFPs) hold a significant place in the cultural and gastronomic identity of Vojvodina, and consumer interest in these products is continuously growing, positioning them among the most relevant research topics in the fields of hospitality and consumer behavior. The aim of this study was to examine how consumers’ socio-demographic characteristics influence their attitudes and perception of the quality and attributes of TFPs on hospitality and tourism market. The research was conducted on a sample of 507 adult respondents from the territory of the Autonomous Province of Vojvodina. Data were analyzed using descriptive statistics, nonparametric tests (Mann–Whitney U and Kruskal–Wallis) and ordinal logistic regression. The results indicate that age, gender, education level and place of residence significantly affect attitudes toward the quality, price, availability, and advantages of TFPs compared to industrial or imported products. Respondents from rural areas, those with lower education levels and lower incomes, show a greater tendency to consume traditional products. The main barriers to consumption were identified as high prices and insufficient information. The regression results showed that gender and place of residence were significant predictors of consumers’ tendency to choose dishes prepared with TFPs in hospitality establishments. The study highlights the need for tailored marketing and educational strategies to improve the accessibility, diversity, and visibility of TFPs on the market, with particular attention to their integration into the hospitality sector. However, the study is limited to the region of Vojvodina and relies on self-reported data, which may introduce response bias. Future research could explore comparative analyses across different regions or include qualitative insights into consumer motivations. Full article

Considering the growing significance of sustainable gastronomy and the need for controlling the populations of invasive species, the aim of this study is to explore chefs’ attitudes toward the sensory and psychological aspects of using invasive crayfish meat (Faxonius limosus) from the Danube. The study was conducted using a survey questionnaire with a sample of 210 respondents, employing a consumption restriction scale based on various psychological aversions to non-traditional food sources. Binary logistic regression indicated a significant impact of psychological aversion on the likelihood of accepting this raw material. Thirty chefs participated in the sensory evaluation of the crayfish meat. The results revealed that the meat has potential for broad application in the preparation of gastronomic products. Full article

Scientific and practical interest in public and private spheres about motivations in the consumption of local gastronomy is growing globally. In this sense, this research focuses its analysis on the relationship between gastronomic attitude and the motivational dimensions for consuming local foods, based on the gastronomic experience of visitors to the city of Cali, Colombia, an emerging gastronomic tourist destination. This study used a quantitative method; a semi-structured survey was carried out with 362 tourists who visited Cali, Colombia, a gastronomic city in the Délice Global Network. The data were analyzed using Smart PLS-SEM Software Version 4.0 via the partial least squares technique (PLS-SEM). The findings show that a visitor’s gastronomic attitude is a predictor of their motivation to consume local food. Furthermore, among the indicators that explain the gastronomic attitude, the influence of the city’s gastronomy on the visit stands out as the most predominant factor in the visitor’s attitude toward gastronomic tourism. Other theoretical and practical implications are also discussed. Full article

The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of Origin (PDO) status, as opposed to cheeses of non-Greek origin, such as Cheddar, Regatto, and Gouda. Sensory and emotional attributes of local, local PDO, and imported cheeses, as well as drivers associated with consumers’ choice and acceptance above and beyond their sensory attributes, were studied using three methods: (a) flash profile to gain insight into the sensory positioning of products and description of samples; (b) qualitative analysis of focus groups to pinpoint consumer knowledge, preference, and consumption criteria; and (c) a new methodology for natural language processing and sentiment analysis of social media posts to determine consumer conceptualizations. Social media posts have proven to be a valuable source of linguistic and cultural data for cheeses. Local cheeses, including PDO products, were found to be linked to village life and family gatherings, home, tradition, and childhood memories, with saltiness and hardness being their main sensory attributes. Imported cheeses were linked to fast food, pizza, and snacking, with elasticity and gumminess as prominent sensory qualities. The main criteria for purchase were intended usage and versatility, taste and texture, price, and familiarity. The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products. Full article

Preserving and passing on folk traditions and gastronomic culture to the next generation has always been an important task of elderly people in every single historic period. The main goal of this study is to provide a clear picture of travelers’ attitudes toward gastronomy and cultural values in a western Hungarian county. The presence of the Szigetköz Nature Park and some World Heritage sites (like Fertő-Hanság National Park and Abbey of Pannonhalma) requires responsible tourism planning that is environmentally, socially, and economically sustainable. When conducting quantitative research (survey based on questionnaires), special attention was paid to tourists’ knowledge of gastronomy values and architectural, cultural, and natural attractions. Four hypotheses were formulated in this study. The data collection took place between 1 September 2023 and 30, October 2023 (N = 666). The sample is not representative since the respondents were randomly selected. As opposed to previous studies, the most important novelty of this research is that tourists’ visits to different destinations were assessed while previous studies mainly focused on the interests of tourists. Full article

Edible insects have been suggested as a more sustainable source of protein, but their consumption varies according to geographical and sociocultural influences. Focusing on the different aspects that can influence people’s attitudes towards edible insects (EI), this work aimed to carry out the statistical validation of an instrument aimed at assessing different dimensions of this field: the KPEI (knowledge and perceptions about EI) scale. The instrument consists of 64 questions distributed by the following dimensions: Culture and Tradition, Gastronomic Innovation and Gourmet Kitchen, Environment and Sustainability, Economic and Social Aspects, Commercialization and Marketing, Nutritional Characteristics, and Health Effects. The data were collected in 13 countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). The validation of the KPEI scale was made through Confirmatory Factor Analysis (CFA) and Structural Equation Modelling (SEM). The results revealed two acceptable models, both retaining 37 of the 64 initial items, distrusted by the seven dimensions as: Culture and Tradition (5 items), Gastronomic Innovation and Gourmet Kitchen (5 items), Environment and Sustainability (8 items), Economic and Social Aspects (5 items), Commercialisation and Marketing (4 items), Nutritional Aspects (6 items), Health Effects (4 items). Both multifactorial models resulting from the CFA/SEM analyses showed approximately equal goodness of statistical fit indices with values of Root Mean Square Error of Approximation (RMSEA), Root Mean Square Residual (RMR), and Standardized Root Mean Square Residual (SRMR) partially zero and values of Goodness of Fit Index (GFI) and Comparative Fit Index (CFI) approximately one, i.e., very close to a perfect fit. For the first-order model, the ratio between chi-square and degrees of freedom is χ²/df = 13.734, GFI = 0.932, CFI = 0.930, RMSEA = 0.043, RMR = 0.042, SRMR = 0.042; and for the second-order model χ²/df = 14.697, GFI = 0.926, CFI = 0.923, RMSEA = 0.045, RMR = 0.047, SRMR = 0.046). The values of composite reliability (CR = 0.967) and mean extracted variance (MEV = 0.448) are indicative of a good fit. Finally, the reliability analysis indicated a very good internal consistency (Cronbach’s α = 0.941). These results confirm the successful validation of the KPEI scale, making it a valuable instrument for future application at the international level. Full article

One of the key elements for the development of an agro-tourism destination can be specific gastronomy. In this context, research and understanding of the motivation of tourists who visit those destinations can influence the development of the concept of their sustainability, which was the goal of this research. The research was conducted during 2022 on a total sample of 607 respondents who stayed in agro-tourism destinations in the Republic of Serbia. The paper presents motivational factors that potentially influence the frequency of gastronomic tourists to try local gastronomic specialties and food in agro-tourism destinations. The results indicate that the cultural experience dimension, excitement dimension, interpersonal, relation dimension, and sensory appeal dimension show a significant influence on the visitation of agro-tourism destinations by gastronomic tourists, while the health concern dimension factor does not show statistical significance. The results undoubtedly indicate that certain socio-demographic characteristics of gastro-tourists have an impact on the development of an agro-tourism destination, in the direction that the more educated as well as women have more positive attitudes towards the influence of motivational factors on the development of an agro-tourism destination. Full article

In the contemporary era, food plays a key role in balancing environmental, social, and economic balances, not only due to its primary identity as a resource that nourishes living beings and the planet but also through the processes triggered by stakeholders who act at the internal local food systems. In the latter, an orientation towards sustainability is increasingly urgently required, capable of achieving a widespread creation of shared value. In this scenario, the International Slow Food Association operates, which also, through the Terra Madre Salone del Gusto initiative, coordinates communities and events located throughout the world on the theme of “good, clean and fair” food. This article aims to analyze, through the lens of the systemic approach, the interesting and multifaceted impacts of this event, as an opportunity to disseminate and contagion of ideas, attitudes, and behaviors around the themes of sustainability and biodiversity, but also as a moment of consolidation and creation of relationships between and within local food systems and local communities. The research project presented, entitled “SEeD for Change”, was coordinated by the University of Gastronomic Sciences of Pollenzo with the University of Turin and helped to focus on the actors, relationships and contexts that actually and virtually hosted the event: places in which through a common and shared language, change has been generated. Full article

Gastronomic tourism is becoming an essential consideration among tourists when choosing a tourist destination. One of the main reasons for visiting a specific destination for almost 15% of tourists is “gastronomy”. This has led to the development of a new kind of tourism called “Gastronomic Tourism”. However, there has been minimal research on gastronomy tourism, specifically in Pakistan. The primary purpose of this study is to measure the level of satisfaction in a tourist destination and furthermore consider gastronomy as a component of visitor motivation. A survey of 307 tourists who had recently visited Pakistan’s northern areas was undertaken to conduct the study. This has enabled us to better understand the variables that influence the behaviors and attitudes of tourists toward this popular tourist attraction. Gastronomy motivation impacts tourism location selection, and gastronomic experience influences satisfaction, according to the research. Specifically, tourists show a keen interest in gastronomic experiences after feeling satisfied with the destination and local foods, developing loyalty toward the destination. Full article

Agritourism as a special type of tourist migration is a very important link in the diversification of rural areas, connecting the geography, culture, tradition, and gastronomy of the local population, and placing products and services through the hospitality and tourism market. Thanks to this form of tourism, underdeveloped places are gaining in importance and attracting the attention of visitors who are oriented towards natural things, which in turn contributes to a better economic situation of the locality and the population. This paper aims to examine the attitudes of farm owners in the Republic of Serbia toward the impact of agritourism on the economy, living environment, social life, and culture. The data were collected by surveying the owners of agricultural holdings in the territory of the Republic of Serbia and statistically processed using factor analysis, descriptive statistics, and linear regression. Based on the obtained results, it has been established that the owners of agricultural farms are interested in the development of agritourism, and that their positive perception of the impact that agritourism has on the living environment and economy greatly contributes to that. To a lesser extent, a positive attitude was noted toward the importance of agrotourism for the local community and locals, where the positive aspects of agritourism were the education of visitors on agriculture, promotion of the local culture, agricultural and gastronomic products, and sustainable development and investment in infrastructure. Full article

Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination; at the same time, it is essential for shaping tourists’ satisfaction regarding their travel experience. This research seeks to study the gastronomic experiences of foreign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this research highlighted the existence of three groups of tourists (referred to as survivors, enjoyers and experiencers) based on their perceptions of gastronomic experiences in the city. We also concluded that there are significant differences in each of the groups in terms of their motivation for visiting the city, based on gastronomy. Finally, the results allow us to conclude that the levels of tourist satisfaction are different, depending on their attitude toward gastronomy, as classified by the groupings obtained. Full article

Recently, gastronomy has become one of the most important tourist attractions for cities as well as for rural areas. In this respect, tourists look for authenticity in the gastronomy heritage of these destinations, making it, thusly, a motivation for visiting the place. This research presents a segmentation of the tourists who visit Sucre (Bolivia), on the basis of a higher or lower interest in the gastronomy of the city. The results extracted from the research highlight the existence of three tourist segments with different attitudes regarding gastronomic experiences. Additionally, it notes the importance that a specific type of tourist places on discovering and better understanding the gastronomy of a city as part of its cultural heritage. Full article

Tourist destinations increasingly sustain their consolidation, promotion, and development from gastronomy. This research aims to contribute to the scientific literature analyzing the relationship between tourism and gastronomy for the specific case of the Costa del Sol (Spain) from tourists’ experiences of different nationalities who have visited the area. The methodology has been based on questionnaires applied to foreign travellers, after the gastronomic tasting of lunch or dinner in typical beach restaurants, called “chiringuitos”. Results show the existence of different segments of tourists based on their attitude towards local cuisine. Three groups have been identified, with different gastronomic predispositions and knowledge, and it is concluded that there are different levels of satisfaction and motivations in tourists, as they are identified in one segment or the other. Full article