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Ishmael Mensah 

University of Cape Coast 
 

Sandip Solanki 

Symbiosis Institute of International Business (SIIB)  

Symbiosis International (Deemed University) (SIU) 

 

Abednego Kofi Bansah 

University of Cape Coast 

 
 

A Systematic Review of Factors Influencing the Gastronomic Experience At the Tourist 

Destination and Post-Purchase Behavioural Intentions 

 

For destinations to achieve a competitive advantage, it is necessary to comprehend the whole range 

of variables that influence travellers' gastronomic experiences. This research aims to examine the 

factors that influence travellers' gastronomic experiences and their post-purchase behavioural 

intentions. A systematic review and synthesis of the available literature from 141 research articles 

published between 2010 and 2023, based on PRISMA guidelines, was undertaken. Outcomes of 

the study indicate that food characteristics (sensory attributes, health, authenticity and price and 

value), personal characteristics (previous experience, food-related personal trait, motivation, 

culture and socio-demographics) of consumers, and destination characteristics (servicescape, 

destination food image, marketing and sanitation) influence the gastronomic experience. The 

findings further suggest that satisfaction with the gastronomic experience enhances destination 

image and perceived value, antecedents of post-purchase behavioural intentions, namely revisit 

and loyalty intentions, recommendation, and positive word-of-mouth. This study provides a 

comprehensive understanding of the antecedents and consequences of satisfaction with the 

gastronomic experience based on evidence assembled over 13 years.  

  

Keywords: Food, Gastronomic experience, Destination food image, Satisfaction, Post-purchase 

Behavioural intention    

Dr. Ishmael Mensah  

Professor of Tourism and Hospitality Management 

University of Cape Coast 

Cape Coast, Ghana. 

Email: ikmensah@ucc.edu.gh  

 

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Dr. Sandip Solanki  

Associate Professor of International Business 

Deemed University  

Maharashtra, Pune, India 

Phone: +91-020-22944434 

Email: sandip.solanki@siib.ac.in  

 

Dr. Abednego Kofi Bansah  

Senior Lecturer of Food and Nutrition and, Instructional Technology 

University of Cape Coast 

Cape Coast, Ghana 

Phone: +233 50 540 1959 

Email: abednego.bansah@ucc.edu.gh  

 

 

Ishmael Mensah is a Professor of tourism and hospitality management and Ghana Director of the 

Confucius Institute at the University of Cape Coast. He is also an external expert at Hunan City 

University. He holds a PhD in Tourism from the University of Cape Coast and postgraduate 

certificates in Hospitality Administration and Event Planning & Tradeshow Management from 

Georgia State University. He has published widely and in high-ranking academic journals in roots 

tourism, environmental management, special events management, service quality and community-

based tourism. 

 

Solanki, Sandip is Associate Professor at Symbiosis Institute of International Business, Symbiosis 

International (Deemed University), Pune, India. He earned his PhD degree, 2007, in the field of 

Economics, from Saurashtra University, India. He has published several research papers in various 

International & National journals indexed in Scopus and ABDC.  

 

Abednego Kofi Bansah is a Senior Lecturer at the University of Cape Coast. He earned his 

Masters and Doctoral degrees in the fields of Food and Nutrition and, Instructional Technology 

respectively from Ohio University in the United States. His research interest is in the application 

of educational technologies for hospitality and tourism and, food and nutrition education as well 

as  for curriculum development for face-to-face and online instructions. 

 

 

 

 

 

 

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Introduction 

Though food was originally taken for physiological purposes (Smith, 2017), it has become 

an integral part of the attractions of most destinations (Richards, 2015). This phenomenon has 

given rise to gastronomic tourism, which entails cultural, educational and entertainment 

experiences with the characteristics of food such as ingredients, forms of preparation, end products 

and style of service (Roozbeh et al., 2013).  

 Some people travel to experience foods from other societies and the diverse nature of 

cooking styles within those societies (Sormaz et al., 2016). This has given rise to the term 

“gastronomic tourism”. Gastronomy is now considered a factor in determining the attractiveness 

of a destination (Sormaz et al., 2016; World Tourism Organization [UNWTO], 2017). Gastronomy 

incorporates culture into the food and beverages unique to a particular destination, and this 

experience subsequently enhances tourism development at the destination (Suanpang, 2015). 

However, gastronomic tourism is an emerging phenomenon, and current research is limited 

(UNWTO, 2012). Also, different terms such as “culinary tourism”, “gastronomy tourism”, 

“gastro-tourism”, “wine tourism”, “food tourism”, and “gourmet tourism” have been used to 

describe the same concept (Ellis et al., 2018; Jiménez-Beltrán et al., 2016; Stone et al., 2018). 

These terms highlight activities that promote cultures through food for a lasting gastronomic 

experience (Pérez-Priego et al., 2019). The gastronomic experience develops a distinct memory 

through the ingestion of food and beverages, which can have symbolic values and be a 

physiological requirement. The gastronomic experience results in a unique memory that is derived 

through food and beverages consumption, which could have symbolic importance beyond 

satisfying a physiological need (Calıskan, 2013).  

The gastronomic experience at the destination has been cited as a primary reason for tourists' 

expenditure on food and beverages during their travels (Guruge, 2020). For example, up to 40% 

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of foreign travellers are influenced by gastronomy and cuisine in the choice of destination (Getz 

et al., 2013). Also, a third of the total expenditure of a tourist at a destination is spent on food (Mak 

et al., 2012). Furthermore, it is reported that food is the second-largest expenditure in the traveller’s 

budget (Sormaz et al., 2016). In a survey conducted by UNTWO in 2016 with its affiliate members, 

87% viewed gastronomy as a strategic element of a destination’s brand and image (UNWTO, 

2017). As a result, gastronomy has become one of the main attractions at tourist destinations over 

the past decade, emphasizing novel gastronomic experiences and socialization (Gálvez et al., 

2017).   

The use of gastronomy by destination marketers as a form of destination brand identity has 

been documented in some studies (Berg & Sevón, 2014; Dimitrovski & Crespi-Vallbona, 2016; Lin 

et al., 2011; Stone et al., 2019). For instance, Guan and Jones (2015) found that the appeal of local 

cuisine significantly impacts Chinese tourists' judgments of destination attractiveness. Also, 

Knollenberg et al (2020) reported differences in the willingness and interests of people seeking 

out gastronomic experiences at destinations. This offers opportunities for destinations to capitalize 

on the differences in tastes and preferences of gastronomic tourists. Destinations can gain a 

competitive edge by focusing on distinct segments of the culinary tourism market to increase the 

overall number of visitors (Knollenberg et al., 2020; Mendola & Volo, 2017).  

It is expected that tourists who are satisfied with the gastronomic experience will not only 

revisit the destination but recommend it to friends and relatives. A study on the effect of local food 

specialties on the attractiveness of tourist destinations revealed that a strong appreciation of local 

cuisine has a favourable impact on the desire to return to the destination. (Alderighi et al., 2016). 

Given the importance of food to the attractiveness of a destination,  it is critical for destination 

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marketers to gain a better understanding of the aspects that influence tourists' gastronomic 

experiences. 

Previous research has found a number of factors that influence tourists' culinary 

experiences and food choices. These include food characteristics such as taste, smell, and 

appearance (Mak et al., 2012a; Mak,et al., 2012b), personal characteristics of tourists, including 

socio-demographics and psychographics (Beltrán et al., 2016; Chi, 2011) and destination 

characteristics such as image, marketing and sanitation (Jiang et al., 2017; Lu et al.,  2015). Also, 

studies have shown that satisfaction with the gastronomic experience at the destination leads to 

customer loyalty and other post-purchase behavioural intentions (PPBI) such as repeat visits and 

positive word-of-mouth [PWOM] (UNWTO, 2012). Other studies have revealed a combination of 

gastronomic experiences with other factors such as fun and comfort (Mason  & Paggiaro, 2012), 

emotional experience (Ratnasari et al., 2020a), the environment (Ratnasari et al., 2020b), gender, 

age and nationality (Sthapit & Coudounaris, 2017) and tourists’ participation in the preparation of 

local cuisine  (Agyeiwaah et al., 2019) inform a gastronomic tourist’s PPBI and revisit intention. 

Others have also emphasized the importance of the dining experience to PPBI (Di-Clemente et al., 

2020; Sthapit et al., 2017; Wijaya et al., 2013).  

While several studies have unearthed several factors influencing the gastronomic 

experience (Horng & Tsai, 2012; Mak et al., 2012a; Mak et al., 2012b; Mason & Paggiaro, 2012). 

However, very few studies have sought to systematically explore and synthesize the full range of 

factors influencing the gastronomic experiences of tourists, especially between 2010 and 2023, in 

the face of new evidence. For instance, Mak et al. (2012b) only identified five factors 

(cultural/religious influences, socio-demographic factors, food-related personality traits, exposure 

effect/past experience, and motivational factors). Also, these studies did not link the factors to 

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PPBI. This paper, therefore, conducts a systematic review of papers published between 2010-2023 

with the view of providing a comprehensive model on the factors influencing the gastronomic 

experience at the tourist destination and PPBI.   

Methodology 

This study involved a methodical review of the available literature on the factors 

influencing the gastronomic experience at the tourist destination and the effects of the gastronomic 

experience on PPBI based on the PRISMA guidelines (Moher et al., 2009). Research papers on 

the subject, published over 13 years (2010-2023), were reviewed. Keywords relating to topics, like 

gastronomic tourism, culinary tourism, and gastronomic experience as well as factors affecting the 

gastronomic experience, were used to search for the right articles for this study. Around 514 

articles from EBSCO, Web of Science, and Scopus were retrieved, but this was reduced to 449 

after excluding duplicates. The 449 articles were further screened, and 154 were removed based 

on inclusion and exclusion criteria. The inclusion criteria were original studies conducted on the 

gastronomic experience, studies published in the English language, and research papers published 

from 2010 to 2023. The remaining 295 articles were then assessed for eligibility. Experimental 

studies, commentaries, letters, reports, book chapters, working papers, and conference proceedings 

were excluded. A total of 126 articles that could not meet the eligibility criteria were further 

removed. The study included the remaining 169 research publications. Selected papers were first 

examined based on the keywords, title, and abstract to see if they suited the objective of this 

research. After carefully considering and selecting the articles, the relevant ones were shortlisted 

and included in the study.  

 

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Figure 1: Study Selection Process (PRISMA Flow Diagram) 

Literature Review 

Food characteristics  

Studies have shown that the food and its characteristics, including sensory attributes such 

as taste, smell and appearance as well as preparation, have a significant effect on travellers' 

destination selection, experiences and satisfaction as well as behavioural intentions. Food is a 

significant factor in the attractiveness of a destination. Björk and Kauppinen-Räisänen (2016) 

found that food may trigger destination choice and contribute to perceived satisfaction. Guan and 

Records identified though 

database searching (n=514) 

Additional records 

identified through other 

sources (n=00) 

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ti

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Records after duplicates removed 

(n=449) 

Full-text article assessed for 

eligibility (n=295) 

Records Screened (n=449) 

Articles included in synthesis 

(n=169) 

Record excluded based 

on inclusion/exclusion 

criteria (Table 1) (n=154) 

Full-text articles 

excluded, with reasons 

(n=126) 

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in

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it

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Jones (2015) also averred that the attractiveness of local cuisine shapes tourists' impressions about 

the attractiveness of destinations. Frisvoll et al (2016) highlighted that the local cuisine heavily 

influences tourist experiences. The sensory attributes of food such as content, food quantities and 

variety, aesthetics, flavour, feel and dietary health-related qualities and cooking methods are 

essential to the gastronomic experience (Ab Karim et al., 2010 ⁠; Chang et al., 2010 ⁠; Ha & Jang, 

2010⁠; Mak et al., 2012b). It also includes characteristics such as style of preparation, local cuisine, 

food intake, cuisine style and food traditions (Roozbeh et al., 2013; Kalaw, 2023), the food service 

ambience and service providers' attitudes (Adam et al., 2015 ⁠; Ha & Jang, 2010), the taste of food 

and eating habits of geographical areas (Pramezwary et al., 2022), the raw materials, food textures 

and food decorations (Indra et al., 2022) as well as the overall quality of the cuisine (Silkes, 2012). 

Rousta and Jamshidi (2020), in their study, found that tourists' views about local food were 

positively influenced by taste/quality value, health value, pricing value, emotional value, and 

prestige value. Updhyay and Sharma (2014) found that factors that influenced foreign tourists’ 

food preferences were localization of food, eating etiquette, tradition and nutrition of food, food 

aroma and cleanliness, while food quality was one of the primary preferences. Chang and Mak 

(2018) identified seven important dimensions that promote destinations’ gastronomic image, 

namely attractiveness, flavour profile, familiarity, cooking method and ingredients, 

distinctiveness, convenience and pricing as well as health and safety. In a related study, Amin and 

Roy (2016) discovered that tourists’ perception of  Bangladeshi foods was influenced by four 

principal factors: food diversity, the Bangladeshi cuisine's image, quality of food, and value for 

money. 

 

 

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Sensory attributes 

Studies have highlighted the importance of the sensory qualities of food in attracting 

tourists to a destination (Kim et al., 2019⁠; Mak et al., 2017). This is also because individuals tend 

to accept food based on its sensory attraction (appearance, taste, and feel), auditory features 

(crunchy, soft, hard), and its stability (Chung et al., 2016 ⁠; Costell et al., 2010). For example, 

sensory appeal has been reported to have a positive and significant effect on memory and 

destination attachment for both food (Li et al., 2023), wine (Esau & Senese, 2022) and crafted beer 

(Gajić et al., 2021). Another factor relating to the sensory attributes of food is how the food is 

presented. Food presentation could stimulate consumers' appetites and stimulate demand.  

Health  

Another factor important to tourists when it comes to their gastronomic experience is health 

(Choe & Kim 2018 ⁠; Kim & Eves 2012). Tourists are particular about what they eat as ingesting 

rotten or contaminated food results in sickness, allergic reactions or food poisoning. Mirosa and 

Lawson (2012) argued that local food preservation requires fewer chemicals due to shorter 

shipping and storage times. Thus local food is relatively safe to consume. 

Price  

Price is another critical factor influencing the gastronomic experience (Choe & Kim 2018 ⁠; 

Jeaheng et al., 2023; Rousta & Jamshidi 2020). Customers always assess the value of foodservice 

by its price. Lai (2015) found that price-conscious customers believed that tea restaurants in Hong 

Kong offered great value for money; as a result, they developed favourable attitudes toward the 

cuisine available at the destination and became more satisfied. Prat Forga and Valiente (2014) 

emphasized that gastronomic tourists place more importance on the benefits of satisfaction with 

the food at the destination than on the costs of time and money relating to travel to the destination. 

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Authenticity  

In the case of local foods, authenticity has a significant influence on the gastronomic 

experience of travellers. For example Li et al (2023) reported a positive and significant effect of 

food authenticity on memory and destination attachment. Studies by Sidali and Hemmerling 

(2014) demonstrated that subjective and object-based perceived authenticity significantly 

influence consumers’ intention to consume traditional food. However, not all food attributes have 

the same effect on the gastronomic experience of tourists. Ingerson and Kim (2016), in a study on 

consumers’ cognitive and emotional perceptions of ethnic Korean restaurant experience, revealed 

that the majority of consumers were more inclined to place higher importance on the restaurant's 

gastronomic (e.g., flavour, variety of cuisine) and health aspects. Also, DiPietro et al (2019) 

observed that the taste and freshness of food is the most crucial attribute for first-time visitors. 

Hendijani (2016), in a related study on food-related experiences among international tourists 

visiting Indonesia, demonstrated that heritage and ingredients were aspects of the food experience 

that significantly affected tourists' overall satisfaction. Though most studies suggest that tourists 

place more premium on the sensory attributes of food, Chang et al (2011) found that the 

experiential factor was a more important attribute for evaluating the travel dining experience. The 

importance attached to food may vary depending on the stage in the travel process. Chen and 

Huang (2016) in a study on the importance of food tourism to Chongqing, China, revealed that the 

significance of food tourism is less essential in the pre-travel stage than it is during the travel stage 

and the post-travel stage. Also, other studies have shown that different people have different 

preferences and choices. For instance, Mynttinen et al (2015) showed that Russian tourists place a 

premium on the freshness and healthfulness of local cuisine.  

 

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Table 1: Factors Influencing the Gastronomic Experience 

Factor Key hospitality/tourism authors Related concepts 

Sensory 

attribute 

Chung, Cheryl; Smith, Gordon; Degner, Brian; McClements, David 

Julian (2016) 

Costell, Elvira; Tárrega, Amparo; Bayarri, Sara (2010) 

Kim, Sangkyun; Park, Eerang; Lamb, David (2019) 

Mak, Athena H. N.; Lumbers, Margaret; Eves, Anita; Chang, Richard 

C. Y. (2017) 

Li, Fangxuan; Su, Quainquain., Ma, Jianan (2023) 

Esau Darcen; Senese Donna (2022) 

Gajić, Tamara;., Popov, Raljić; Blešić, Aleksić Vukolić, Petrović, 

Marko; Yakovenko, Natalia; Sikimić, Visnja (2021) 

Fat, Imagined 

sensory appeal, 

Authentic experience, 

Habits 

  

  

  

  

  

  

Health   

Choe, Ja Young; Kim, Seongseop (2018) 

Kim, Yeong Gug; Eves, Anita (2012) 

Mirosa, Miranda; Lawson, Rob (2012) 

Local food, Cultural 

experience; Quality 

 

  

   

Price and value   

 Choe, Ja Young; Kim, Seongseop (2018) 

Prat Forga, José M.; Valiente, Gemma Cànoves (2014) 

Rousta, Alireza; Jamshidi, Dariyoush (2020) 

Jeaheng, Yoksamon; Al-Ansi, Amr; Chua, Bee-Lia; Ngah, A. Hafaz; 

Ryu, Hyundseo; Antonio Ariza-Montes; Han, Heesup (2023) 

Taste/quality, 

Perceived value, 

Satisfaction, Health 

value, Street food 

  

  

Authenticity  

Chen, Qian; Huang, Rong (2016) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2011) 

DiPietro, Robin B.; Levitt, Jamie A.; Taylor, Scott; Nierop, Thais 

(2019) 

Hendijani, Roozbeh Babolian (2016) 

Ingerson, Sumi; Kim, Aise KyoungJin (2016) 

Mynttinen, S.; Logrén, J.; Särkkä-Tirkkonen, M.; Rautiainen, T. 

(2015) 

Sidali, Katia Laura; Hemmerling, Sarah (2014) 

Li, Fangxuan; Su, Quainquain., Ma, Jianan (2023) 

Food culture, Tasty 

and Fresh, Heritage, 

Health, Freshness and 

healthiness, Memory 

and destination 

attachment 

 

  

  

  

Previous 

Experience 

 

Appetizing assurance, 

Familiar flavour, 

Exposure effect/past 

experience, Place 

identity, Brand 

Chua, Bee-Lia; Lee, Sanghyeop; Han, Heesup (2017) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2010) 

Seo, Sunhee; Kim, Og Yeon; Oh, Sumin; Yun, Nara (2013) 

Song, Hak Jun; Lee, Choong-Ki; Kang, Soo K.; Boo, Sug-jin (2012) 

Tsai, Chen-Tsang Simon (2016) 

Kovalenko, Alina; Dias, Álvaro; Pereira, Leandro; Simões, Ana 

(2023) 

 

 

   

Food-related 

personality traits 

  

 Andersson, Tommy D.; Mossberg, Lena (2017)  

 Antón, Carmen; Camarero, Carmen; Laguna, Marta; Buhalis, 

Dimitrios (2019) 

 

 Baah, Nancy Grace; Bondzi-Simpson, Alberta; Ayeh, Julian K. 

(2020) 

 

 

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Table 1 Cont. 

Factor Key hospitality/tourism authors Related concepts 

 Caber, Meltem; Yilmaz, Gökhan; Kiliçarslan, Dogus; Öztürk, 

Adnan (2018) 

Chang, Wanching (2011) 

Derinalp Çanakçı, Seda; Birdir, Kemal (2020) 

Goolaup, Sandhiya; Solér, Cecilia; Nunkoo, Robin (2018) 

Ji, Mingjie; Wong, IpKin Anthony; Eves, Anita; Scarles, Caroline 

(2016) 

Kim, Yeong Gug; Suh, Bo Won; Eves, Anita (2010) 

Liu, Chih-Hsing Sam (2016) 

Machado-Oliveira, Michele C.; Nezlek, John B.; Rodrigues, Heber; 

Sant’Ana, Anderson S. (2020) 

Mak, Athena H. N.; Lumbers, Margaret; Eves, Anita; Chang, 

Richard C. Y. (2017) 

Özdemir, Bahattin; Seyitoğlu, Faruk (2017) 

Robinson, Richard N. S.; Getz, Donald (2014) 

Robinson, Richard N. S.; Getz, Donald (2016) 

Wolff, Katharina; Larsen, Svein (2019) 

Xie, Chunyan; Bagozzi, Richard P.; Østli, Jens (2013) 

Youn, Hyewon; Kim, Jong-Hyeong (2018) 

Kalaw, Vicente (2023) 

Food neophilic 

tendency, Variety and 

diversity of food, 

Food involvement, 

Novel food, Brand 

equity, Cultural 

backgrounds, Eating 

habit, Authenticity, 

Food enthusiasts, 

Food Consciousness, 

Local Cuisines 

Motivation   

 Agyeiwaah, Elizabeth; Otoo, Felix Elvis; Suntikul, Wantanee; 

Huang, Wei-Jue (2019) 

Björk, Peter; Kauppinen-Räisänen, Hannele (2017) 

Chang, Richard C.Y. (2017) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2010) 

Devesa, María; Laguna, Marta; Palacios, Andrés (2010) 

Jiang, Wen-Hong; Li, Yong-Quan; Liu, Chih-Hsing; Chang, Ya-

Ping (2017) 

Mak, Athena H.N.; Lumbers, Margaret; Eves, Anita (2012) 

Mak, Athena H. N.; Lumbers, Margaret; Eves, Anita; Chang, 

Richard C. Y. (2013) 

Mak, Athena H. N.; Lumbers, Margaret; Eves, Anita; Chang, 

Richard C. Y. (2017) 

Pearce, Philip L.; Packer, Jan (2013) 

Son, Aram; Xu, Honggang (2013) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2010) 

Su, Diep Ngoc; Johnson, Lester W.; O’Mahony, Barry (2020) 

Ekizler, Huseyin; Öksüz, Merve; Durmuş, Beril; Dilistan Shipman 

(2022) 

Lazaridis, Georgios; Mavrommatis, George; Matalas, Antonio 

(2021) 

Satisfaction and 

loyalty, Food 

experiences, Novelty, 

Gastronomy quality, 

Perceived quality, 

Brand equity, 

Cultural/religious 

influences, Variety, 

Sensory pleasure, 

Convenience 

Culture   

 
Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2010) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2011) 

Choe, Ja Young; Kim, Seongseop (2018) 

Hiamey, Stephen E.; Amenumey, Edem K.; Mensah, Ishmael 

(2020) 

Suyasa, Wiwin (2022) 

Marzuki, Sharifah Zannierah Syed; Hall, Collin Michael; 

Ballantine, Paul William (2012) 

Local food and 

beverage, Food 

experience, 

Authenticity, Variety 

and diversity of food, 

Epistemic value, 

Food destination 

image, Socio-cultural 

background 

 

 

 

 

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Table 1 Cont. 

Factors Key hospitality/tourism authors Related concepts 

Socio-

demographic 

characteristics 

  

Hoffman, Allison C.; Salgado, Raydel Valdes; Dresler, Carolyn; 

Faller, Rachel Williams; Bartlett, Christopher (2016) 

Kim, Yeong Gug; Eves, Anita; Scarles, Caroline (2013) 

Mak, Athena H.N.; Lumbers, Margaret; Eves, Anita (2012) 

Promsivapallop, Pornpisanu; Kannaovakun, Prathana (2019) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2010) 

Sengel, Tarık; Karagoz, Ayşen; Cetin, Gurel; Dincer, Fusün 

Istanbullu; Ertugral, Suna Mugan; Balık, Mehtap (2015) 

Dancausa-Millan, Genoveva; Millán-Vázquez de la Torre, 

Genoveva; Huete-AlcocerHuete-Alcocer, Nuria. (2022) 

Gender, Age, Income, 

Tourist behaviour, 

Food image, Food 

neophobia, Food taste 

and health 

Servicescape 

 

Servicescape   

Gezici, Ferhan; Kerimoglu, Ebru (2010) 

Björk, Peter; Kauppinen-Räisänen, Hannele (2014) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2010) 

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2011) 

Gibbs, Darryl; Ritchie, Caroline (2010) 

Goolaup, Sandhiya; Mossberg, Lena (2017) 

Harrington, Robert J.; Ottenbacher, Michael C. (2010) 

Jeaheng, Yoksamon; Han, Heesup (2020) 

Kwun, David Joon-Wuk (2011) 

López‐Guzmán, Tomás; Sánchez‐Cañizares, Sandra (2012) 

Matson-Barkat, Sheila; Robert-Demontrond, Philippe (2018) 

Sharma, V. Nand; Hans, Arvind (2022) 

Variety and diversity 

of food, 

Togetherness, 

Insightful, 

Hospitality, Value for 

money, Product 

attractiveness 

Destination Food 

Image 

  

 Ab Karim, Shahrim; Chi, Christina Geng-Qing (2010) 

Chi, Christina Geng-Qing; Chua, Bee Lia; Othman, Mohhidin; 

Karim, Shahrim Ab (2013) 

Guan, Jingjing; Jones, David L. (2015) 

Phau, Ian; Quintal, Vanessa; Shanka, Tekle (2014) 

Ramkissoon, Haywantee; Uysal, Muzaffer; Brown, Keith (2011) 

Rousta, Alireza; Jamshidi, Dariyoush (2020) 

Tsai, Chen-Tsang Simon (2016) 

Tsai, Chen-Tsang; Wang, Yao-Chin (2017) 

Mohamed, Mohammed; .Lehto, Xinran; Hewedi, Mahmoud;  

Behnke, Carl (2021) 

Davras, Özgur; Özperçin, İsmail (2021) 

Local cuisine, 

Cultural attributes, 

Destination food 

image, Positive 

memories, Culinary 

quality, Price and 

infromality, Food 

service quality 

 

 

 

 

 

 

 

 

 

 

Marketing   

Ab Karim, Shahrim; Chi, Christina Geng-Qing (2010) 

Horng, Jeou-Shyan; Liu, Chih-Hsing; Chou, Hsin-Yu; Tsai, Chang-

Yen (2012) 

Horng, Jeou-Shyan; Tsai, Chen-Tsang Simon (2010) 

Jalis, Mohd Hairi; Che, Deborah; Markwell, Kevin (2014) 

Li, Yi; Xu, Xiuxiu; Song, Bo; He, Hong (2020) 

Fusté-Forné, Francesc; Leer, Jonatan. (2023) 

Food image, Brand 

equity, 

Cybercommunity 

influence, 

Authenticity, 

exoticism, 

sustainability and 

innovation 

  

 

 

 

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Table 1 Cont. 

Factors Key hospitality/tourism authors Related concepts 

Sanitation Alimi, Buliyaminu Adegbemiro (2016) 

Amuquandoh, Francis Eric (2011) 

Fatimah, Ungku Zainal Abidina Ungku; Boo, Huey Chern; 

Sambasivan, Murali; Salleh, Rosli (2011) 

Harris, Kimberly J.; DiPietro, Robin B.; Murphy, Kevin S.; 

Rivera, Gretchen (2014) 

Henderson, Joan C.; Yun, Ong Si; Poon, Priscilla; Biwei, Xu 

(2012) 

Liu, Zengran; Zhang, Guangyi; Zhang, Xiangmei (2014) 

Williamson, Janine; Hassanli, Najmeh (2020) 

Yeung, Ruth M. W.; Yee, Wallace M. S. (2013) 

Lee, Yan Yee (2022) 

Staff and handling, 

Hygiene and 

cleanliness, Street 

food, Traditional 

foods, Epistemic 

value, Foodservice 

hygiene 

 

 

 

 

 

Personal characteristics  

Previous experience 

Past experience is considered a critical factor in customers' post-consumption evaluations 

(Chua et al., 2017; Kovalenko et al., 2023). If such an experience is favourable, people would like 

to repeat it. A study by Tsai (2016) has shown that travellers may build positive and unforgettable 

memories by eating local cuisines. These positive memories boost their attachment to local 

attractions and their behavioural intentions. For instance, Chang et al. (2010) revealed inequalities 

in food consumption behaviour amongst Hong Kong, Taiwanese, and Mainland Chinese travellers 

based on the extent to which they have been exposed to Western foods in their home locations. 

Also, tourists who had experienced local foods had a more positive affective and cognitive image 

of regional cuisines and preferred to eat local cuisines than travellers with little knowledge about 

local cuisines (Seo et al., 2013). If a person performs a particular behaviour repeatedly, it reinforces 

their desire and behavioural intention to perform that behaviour (Song et al., 2012). 

Food-related personality traits 

The gastronomic experience of tourists has also been explained concerning their food-

related personality traits (FRPT). Personality is one of many factors that can influence food choice 

and consumption (Machado-Oliveira et al., 2020) and, local food preferences and consumption 

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(Kalaw, 2023). FRPTs refer to individual qualities that significantly impact a wide range of food-

related behaviours (Mak et al., 2017). Ji et al (2016) developed a tourist food experience 

framework that connects food-related personality factors, novel food consumption, and 

satisfaction with trip outcomes. Different studies have, however, revealed different FRPTs. These 

include food neophobia, variety-seeking, foodies and authenticity seekers.  

Food neophobia is a psychological trait characterized by a preference for familiar foods 

instead of unfamiliar ones. Thus people with neophobic traits are unwilling to try novel foods. 

Food neophobia can significantly affect food consumption at the destination (Wolff & Larsen 

2019). Caber et al (2018) highlighted that tourist food involvement and food neophobia are 

inversely related. Ji et al (2016) distinguished between "neophobic" (a tendency to avoid and a 

reluctance to eat strange/unusual food) and "neophylic" (a desire to accept, enjoy and taste strange 

food). They suggested that both tendencies have a negative effect on the consumption of novel 

food.  

Baah et al (2020) provided a better understanding of the role of neophilia in tourists' 

cognitive, emotional, and conative responses to local cuisines. Their findings revealed that food 

neophilia is a significant influencer of international tourists' attitudes (perception, emotional 

reaction, and post-consumption intention) towards local cuisine. Also, Kim et al (2010) found that 

food neophobia had a detrimental influence on contentment and loyalty. There was a significant 

positive association between satisfaction and loyalty among visitors attending food events and 

festivals. Food lovers, sometimes known as "foodies," are passionate about food, consider 

gourmets, and seek a diverse vacation. Food tourists frequently self-identify as foodies or food 

enthusiasts. (Robinson & Getz 2016). Food enthusiasts are more likely to participate in food travel 

than others and attend cultural events at new places with authentic food experiences (Andersson 

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& Mossberg 2017). However, it appears foodies are not a homogeneous group of people. Goolaup 

et al. (2018) found that the extent to which food tourists accept and taste new food depends on 

their cultural food capital (i.e. the ability to adapt and willingness to taste new food) that visitors 

acquire through learning and prior knowledge, cultural familiarity or cultural background. 

Variety-seeking is another personality trait that influences food consumption by tourists. A 

study by Chang (2011) revealed that one of the most critical factors influencing travellers' 

perceptions of their meal experiences is variety. Derinalp Çanakçı and Birdir (2020) indicated that 

food engagement and food variety seeking are favourable and significant associations. Knowledge 

of recipes and cooking procedures has also been linked to food engagement. (Xie et al., 2013). 

Food involvement is vital for food tourists because they are daily involved in food-related activities 

on vacation (Robinson & Getz, 2014). Notably, Xie (2013) study on the consumption of bacalhau 

fish (a traditional Portuguese meal) by women in Portugal observed that those who had higher 

food involvement had higher desires to consume bacalhau. 

Authentic seekers have a strong tendency to experience authenticity during their travels 

(Özdemir & Seyitoğlu, 2017). Authenticity has a more significant effect on experience perception 

(Antón et al., 2019). However, when tourists deliberately seek authenticity, it has a more 

substantial impact on how they perceive the experience (Antón et al., 2019). Antón et al (2019) 

found in their study that product adaptation diminishes the perception of authenticity and cultural 

contrast, while a typical dish supports the favourable influence of authenticity and cultural 

distinction on the perceived experience. Youn and Kim (2018) also found that unknown 

ingredients influenced perceived authenticity and risk, but unfamiliar dish labels just influenced 

perceived authenticity. Liu (2016) revealed in a survey on foreign tourists who have visited a 

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Taiwanese night market that food brand equity affects tourists' travel inclinations and satisfaction 

by influencing food quality and novelty. 

Motivation 

Studies have shown that the motivation of food travellers has a favourable impact on their 

gastronomic experience and satisfaction (Agyeiwaah et al., 2019) and, consequently, their food 

choice behaviour (Pearce & Packer, 2013). This is also explained by the motivation-attitude-

behavioural intention relationship (Su et al., 2020b). Devesa et al (2010) proved that motivation 

affects visitor happiness in all identified segments. Aspects such as treatment received, 

gastronomic quality, hours of operations, availability of facilities and tourist information affect 

visitor satisfaction in all identified segments. The fundamental motivational factors for food 

consumption at the destination are push (whether to go) and pull factors (where to go). Not many 

culinary tourists are driven only by a desire to eat. Food as a travel motive and food experience 

has a strong correlation, demonstrating that those interested in food seek destinations that can offer 

authentic food experiences (Björk & Kauppinen-Räisänen 2017). Son and Xu (2013) found that 

food tourists were interested in visiting Korea and eating Korean Buddhist food as it was a means 

for them to learn about the attributes of Korean Buddhist cuisine, including its flavourings, unique 

cooking style, ingredients and table manners.  

Moreover, Chang et al. (2010)  discovered that the need for adventure, authenticity, 

education, prestige, and peer pressure were essential motivators for Chinese tourists to consume 

local cuisine. Different studies on motivations for food tourism have yielded different results. For 

instance, Ekizler et al (2022) reported motives such as convenience, sensory appeal, and natural 

content, as a positive and direct link to tourist food consumption intentions. Su et al (2020a) 

identified food taste, socialization, and cultural experiences as push factors, while core food-

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tourism appeals, traditional food appeals, and local destination appeals were pulled elements that 

served as motives for potential food tourists' choice destination. Furthermore, Lazaridis et al 

(2021) emphasized eight themes: local culture learning, authentic experience, novelty seeking, 

social interactions, sensory pleasure, health concerns, familiar food, and the need for sustenance 

as motivators that impact food choices and eating behavior. Mak et al (2013) also identified 14 

motivational factors: authentic experience, prestige, cultural knowledge, health concerns, 

certainty, convenience, price and value, novelty, variety, familiarity, eating habits, sensory 

pleasure, social pleasure, and contextual pleasure. The motivational factors underlying the 

gastronomic experience of tourists can, however, be conceptually classified into two main 

dimensions: symbolic dimensions (learning local culture, exciting experience, authenticity, 

prestige), and obligatory dimensions [health concern, physical need etc (Mak et al., 2012b). Chang 

et al (2010) indicated that "appetizing assurance" and "familiar flavour" were the two significant 

motivating variables that influenced Chinese participants' food selections while on vacation in 

Australia. Mak et al (2017) reported that both food neophobia and variety-seeking were found to 

have significant effects on various motivational dimensions such as novelty and variety, authentic 

experience and prestige, interpersonal and culture, price/value and assurance, health concern, 

familiarity and eating habit, and sensory and contextual pleasure. Chang (2017) revealed that 

people who had a more favourable attitude towards a 'balanced diet and eating habit' tended to be 

motivated more by the novelty factor. In contrast, risk avoidance, health steadfastness and 

familiarity were associated with a more assertive attitude towards food content and nutrient. Jiang 

et al (2017) revealed that tourist expectations positively moderate the relationship between travel 

motivation and behavioural intention.  

 

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Culture 

Culture is another factor that influences the gastronomic experience of tourists. Hiamey et 

al (2020) supported the notion that tourists' sociocultural backgrounds influence their opinion on 

a destination's food and its consumption. Also, Chang et al (2010) found that tourists' culturally 

specific 'core eating behaviour' significantly impacts their holiday meal selection. Furthermore, 

Chang et al (2011) found that travellers' own culinary culture influences their perceptions and 

evaluations of ethnic cuisine, particularly flavour and preparation. Choe and Kim (2018) averred 

that the impact of tourists' local food consumption value must be investigated in terms of their 

cultural backgrounds because tourists' own food culture substantially influences food perception. 

An essential element of culture that affects the choice and consumption of food is religion and 

tradition. Some religions prohibit certain foods (Marzuki et al., 2012). For instance, Islam prohibits 

the consumption of pork (haram). Just as halal dietary restrictions govern Muslims' diets, Jews' 

diets are governed by kosher laws (Marzuki et al., 2012). Furthermore, a once sacred and respected 

Wedang Uwuh beverage of Sultan Agung during the Mataram Kingdom is reported to be part of 

ordinary people's tradition in the Yogyakarta city of Indonesia and has been cited to be popular 

among tourist who visit the location (Suyasa, 2022).  

Socio-demographic characteristics 

Socio-demographic characteristics such as age, gender, education, social class and 

nationality influence the gastronomic experience. Age, gender, and socioeconomic position, in 

particular, are thought to have a role in explaining differences in food choices (Dancausa-Millan, 

et al., 2022; Mak et al., 2012). Kim et al (2013) showed that gender and age were related to some 

motivational factors, and significant differences in the food neophobia grouping were associated 

with gender, age and income. Also, female travellers are more interested in tasting new foods than 

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their male colleagues, according to a gender difference analysis (Sengel et al., 2015). The 

relationship between age and food preferences has also been explained because as people age, their 

liking for sweet foods wanes for health reasons (Hoffman et al., 2016). 

Also, people who belong to a particular social class tend to take specific foods as a social 

symbol of their class. Chang et al (2010) found that middle-class Chinese tourists consumed 

Australian native food because it allowed them to get new food expertise and thus debate and 

evaluate Australian food. Moreover, the influence of specific food image elements on tourist food 

preference and consumption is dependent on the tourists' nationality. (Promsivapallop & 

Kannaovakun, 2019). 

Destination characteristics  

Different authors have emphasized the importance of destination characteristics in the 

gastronomic experience. Wan and Chan (2013) identified location and accessibility, food, venue 

facility, environment/ambience, service, entertainment, timing, and festival size as factors 

influencing travellers' satisfaction with food festivals. In a related study involving 158 tourists who 

attended the MATKA 2014 travel convention in Finland, Björk and Kauppinen-Räisänen (2014) 

found that slow dining, restaurant ambience, food authenticity, dining surroundings, and novel 

culinary experiences were the most important factors influencing visitor attendance. Stone et al 

(2019) also found some destination elements such as location/setting, the occasion, and touristic 

aspects such as novelty and authenticity, leading to memorable food travel experiences. Yoon et 

al (2010) observed that festival quality factors such as the programme, souvenirs, food, and 

facilities influence value, affecting visitor pleasure and loyalty. Getz and Robinson (2014) revealed 

that food events are essential in desired destination experiences. 

 

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Destination food image 

The concept of a destination food image is a multidimensional cognitive and emotive 

concept that demonstrates how assessments are interlinked in shaping total tourist attitudes. (Phau 

et al., 2014). The image of a destination's food can influence tourists' purchasing decisions (Tsai 

& Wang, 2017). Studies have shown a positive correlation between destination food image and 

visit intentions (Ab Karim et al., 2010; Özgur & Özperçin, 2021). Destination image is a salient 

factor affecting tourists' cultural, behavioural preferences (Ramkissoon et al., 2011). It has also 

been suggested that tourists’ knowledge about local gastronomy is a factor that influences their 

perceptions of the attractiveness of a destination  (Guan & Jones 2015). Nine food image 

dimensions: health and nutrition, food culture and heritage, distinctiveness, food quality and 

variety, flavor profile, cooking methods and ingredients, price and informality, dining places, and 

table manners were identified among individuals who never visited Egypt nor tried Egyptian food 

(Mohamed et al., 2021). Suggesting that non-visitors derive their naïve destination food images in 

part from their home country food experiences and places they have visited (Mohamed et al., 

2021). Chi et al. (2013) also revealed that food image, comprising of "food distinctiveness and 

accessibility", "food diversity and enjoyment", and "food quality and presentation", had a 

significant impact on both food satisfaction and culinary quality perception. Also, in a study on 

local cuisine in Taiwan, Tsai (2016) found that travellers who experienced local cuisine expressed 

a higher level of attachment to the destination. However, in a related study, Rousta and Jamshidi 

(2020) found that the intention to visit a destination for food tourism was unaffected by the food 

image of the destination. Still, it did positively impact the discretion to recommend local food. 

 

 

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Marketing 

Many governments worldwide are promoting gastronomic tourism, and food is 

increasingly becoming an essential component of the product offerings of tourist destinations. 

Destinations are capitalizing on the opportunity to showcase their cuisine as a unique product and 

a source of difference due to the perceived possibilities of gastronomic tourism in destination 

marketing (Ab Karim et al., 2010). Horng and Tsai (2010) found that Hong Kong, Japan, Korea, 

Singapore, Taiwan, and Thailand adopted similar culinary marketing strategies to provide 

prospective tourists with information through their websites on all areas of their culinary tourism 

experiences. Marketing helps project a favourable destination food image and enhance travel to 

those destinations for gastronomic experiences. Li et al (2020), in a study on the influence of short 

cuisine videos on the place image of Chengdu in China, found that the appearance of descriptions 

of food in short videos enhances traveller intention and creates travel demand. In a similar vein, 

Jalis et al (2014) examined how Malaysian food is employed to market Malaysia as a tourist 

destination and found that through the use of words such as delicious, mouth-watering, and 

delectable, food photographs convey the various sensory experiences available to tourists when 

eating Malaysian food, thereby stimulating tourists' desire to try the local food. Fusté-Forné and  

Leer (2023) also emphasized the importance of balancing the exoticism of traditional food 

experiences with more generic international flavors and urban spaces in order to promote a 

culinary destination.   

Servicescape  

The style and quality of service in food service establishments at the destination is another 

factor that influences the gastronomic experience. Gibbs and Ritchie (2010) have emphasized that 

apart from the food, a memorable eating experience is also determined by the ability of food 

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service staff to provide quality services to consumers. There is evidence that the style of food 

service is a determinant of the tourist's experience (Chang et al., 2010 ⁠, 2011⁠; Gezici & Kerimoglu 

2010) and the attractiveness of a destination (Harrington & Ottenbacher 2010 ⁠; López‐Guzmán & 

Sánchez‐Cañizares 2012). Kwun (2011) confirmed that improved service and product quality, 

menu, and facility positively impacted perceived value, contentment, and, ultimately, customer 

attitude. Björk and Kauppinen-Räisänen (2014), in a study involving travellers at an annual fair in 

Helsinki on their perceptions of culinary-gastronomic sensations, concluded that the entire 

servicescape has an impact on the gastronomic experiences of travellers (i.e. the food and where 

it is served and the dining setting). Jeaheng and Han (2020) identified nine dimensions of Thai 

street foods that were significant in predicting tourist behaviour, namely cultural and local 

experiences, menu and atmosphere, staff service, core food quality, value for money, product 

attractiveness, staff proficiency, packaging and portions and tradition and authenticity. Similarly, 

Sharma and Hans (2022) also cited rich taste and flavor of food items, positive dining experience, 

value for money, menu diversity and visual appeal as variables of higher perception. Goolaup and 

Mossberg (2017) also found that factors such as non-ordinary, togetherness, insightful, hospitality, 

luxurious, genuine and peripheral are the crucial elements that help create exceptional nature-based 

experiences for culinary tourists. Matson-Barkat and Robert-Demontrond (2018) also emphasized 

that service staff play an essential social role in co-producing meaningful experiences. 

Sanitation 

When it comes to travel planning and destination selection, food safety is an important 

consideration (Yeung & Yee, 2013). This is because violations of food safety usually cause 

foodborne illness  (Harris et al., 2014). Tourists are concerned about the sanitation of food and the 

service environment as this directly impacts food safety and their health. Thus, tourists should be 

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protected from such health risks, particularly food safety and hygiene issues, to provide an 

excellent culinary experience at the destination (Choe & Kim 2018). There is empirical evidence 

to show that food service hygiene is one of the top three considerations by consumers when 

choosing a dining place (Fatimah et al., 2011). Williamson and Hassanli (2020) have also found 

that Chinese outbound travellers value cleanliness and safety highly. Against this background, 

some concerns have been raised about the health and hygiene standards relating to local and street 

food in certain developing countries (Alimi 2016 ⁠; Amuquandoh 2011 ⁠; Henderson et al., 2012; Lee, 

2022). Liu (2014) found that the food safety risks associated with street food result from the use 

of uncertified raw materials due to unproductive reviews, poor set-up at the selling sites and lack 

of knowledge on hygiene among street food vendors.  

Gastronomic experience, satisfaction and post-purchase behavioural intentions 

The gastronomy of a destination is the source of a memorable travel experience (Adongo 

et al., 2015). That is why Chen and Huang (2019) have indicated that the role of gastronomy in 

creating exciting visitor experiences should not be underestimated. Sthapit (2019) demonstrated 

that participants who experienced high levels of emotions of joy during the gastronomic experience 

reflected on their more memorable gastronomic experiences long after the end of their holidays. 

Perceived experience drives customer satisfaction (Klaus & Maklan 2013) as such unique 

gastronomic experiences result in tourists' delight. According to López-Guzmán et al (2017), 

gastronomy is seen as a significant part of visitor satisfaction, whether as a primary or secondary 

incentive. The quality of experience positively and directly influences satisfaction through the 

cognitive variable, perceived value and the affective variable, emotions (González-Rodríguez et 

al., 2020). Jung et al (2015) found that tourist experience is influenced by a number of factors, 

including local cuisine (Sánchez-Cañizares & López-Guzmán 2012). Moreover, research has 

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shown that the on-site dining experience determines overall travel pleasure (Björk & Kauppinen-

Räisänen 2014). Tourists’ satisfaction with the gastronomic experience at the destination results 

in positive outcomes such as enhanced destination image, perceived value and PPBI such as revisit 

intentions and PWOM.  

Satisfaction and destination image 

Food is vital to the promotion of a destination because it can improve a destination's image 

(Chang et al., 2010; Kovalenko et al., 2023). Positive food experiences can increase place 

attachment and destination image (Hsu & Scott, 2020), loyalty and destination image (Esparza-

Huamanchumo et al., 2022; Huete-Alcocer & Hernandez-Rojas, 2022) and perceived emotional 

value and brand image (Aydin et al., 2022). Food is a crucial factor in forming a destination's 

image (Chen & Huang 2016 ⁠; Leong et al., 2017 ⁠; Mak et al., 2012b). Thus, a pleasant gastronomic 

experience can help build a favourable image of a destination. On the other hand, unpleasant food-

related experiences detract from visitor experiences, which impacts the image of tourist companies 

and destinations (Yozukmaz et al., 2017). Tourists' behaviour intentions can be influenced by a 

city's cuisine image (Tsai & Wang 2017). There is considerable evidence to show that a positive 

gastronomy experience improves not only a destination's image but also tourist behaviour 

intentions such as loyalty. (Folgado-Fernández et al., 2017); revisit intention (Kim et al., 2014) 

and recommendations (Choe & Kim 2018 ⁠; Rousta & Jamshidi 2020). Leong et al (2017) found 

that the attractiveness of cuisine was linked to the attractiveness of a destination and tourist 

behaviour. Moreover, the intention to suggest local cuisine and visit a location is positively 

influenced by the image of local cuisine and the image of the food destination (Choe & Kim 2018).  

 

 

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Satisfactions and perceived value 

Kim et al (2011) employed a modified theory of reasoned action to examine food tourists' 

intentions to return to a culinary festival in the southwest United States. It was discovered that 

contentment and perceived value influenced intentions to return to the festival. They also found 

that the antecedent of satisfaction is perceived value. Tourists' choice of destination can also be 

influenced by the perceived value of a resort's gastronomic offer (Lee et al., 2015) and the 

motivation to travel (Björk & Kauppinen-Räisänen 2014 ⁠; López-Guzmán et al., 2017⁠; Mak et al., 

2012b). While perceived value and satisfaction have been reported to have a significant effect on 

loyalty (Juliana et al., 2022), the value placed on taste and quality of food and price are also deemed 

as attributes that predict satisfaction (Carvache-Franco et al., 2021). 

Satisfaction and PPBI 

Tourists' gastronomic experiences at destinations influence their satisfaction and behavior 

(López‐Guzmán & Sánchez‐Cañizares 2012). There is a link between positive perceptions 

regarding food services/products and positive behavioural intentions among travellers (Bianchi 

2017⁠; Çabuk et al., 2014; Soltani et al., 2021). Studies have established that a favourable 

gastronomic experience enhances tourists' satisfaction and, as a consequence, future behavioural 

intentions (Chi et al., 2013 ⁠; Hwang et al., 2018 ⁠; Mason & Paggiaro 2012). Attributes of the 

gastronomic experience such as festivalscape of food and wine events and emotions (Mason & 

Paggiaro 2012); novel and diverse characteristics of food (Hwang et al., 2018); food activities 

(Stone et al., 2019); cultural experience and sensory appeal (Li & Qiu, 2023), gastronomic 

experience (Ullah et al., 2022) and restaurant atmospherics (Heung & Gu 2012) enhance visitors’ 

satisfaction and their behavioural intentions. Nam and Lee (2011) proved that foreign travellers’ 

satisfaction positively impacts their propensity to return and recommend traditional Korean 

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restaurants. Also, Chi et al (2013), in a related study in Malaysia, found that tourists' satisfaction 

with their culinary experience has a direct and beneficial impact on their perception of the quality 

of their culinary experience and their behavioural intentions. This is because such gourmet 

experiences, mainly when eating local cuisine, allow travellers to generate significant and lasting 

memories that enhance their identification with or attachment to local attractions and their 

behavioural intentions (Tsai, 2016). Behavioural intentions resulting from satisfaction with the 

gastronomic experience are loyalty, revisit intentions, recommendation and PWOM.  

Satisfaction and revisit/loyalty  

PPBI resulting from satisfaction with the gastronomic experience could manifest in loyalty 

and revisit intentions. Evidence suggests that a direct positive association exists between gourmet 

satisfaction and visitor loyalty (Agyeiwaah et al., 2019 ⁠; Esparza-Huamanchumo, et al., 2022; 

Folgado-Fernández et al., 2017 ⁠; Ha & Jang 2010 ⁠; Ji et al., 2016; Li & Qiu, 2023). Vesci and Botti 

(2019) concluded that the quality of food and beverages influences revisit intentions and, as a 

result, loyalty to a specific tourist destination. This is further reiterated by Yasami et al (2022) who 

reported a relationship between perceived destination food image, food satisfaction, and loyalty 

intentions. The culinary experience promotes contentment in such a way that when tourists express 

high levels of satisfaction with a destination's gastronomic offer, they become loyal (Berbel-Pineda 

et al., 2019). 

Tourists' intentions to return to a destination are also influenced by their satisfaction with 

the gastronomic experience (Alderighi et al., 2016 ⁠; Björk & Kauppinen-Räisänen 2017). 

 

 

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Table 2: Effect of satisfaction with the gastronomic experience on destination image, perceived value and PPBI 

Factors Key hospitality/tourism authors Related concepts 
Satisfaction and 

destination 

image 

  

Chang, Richard C.Y.; Kivela, Jakša; Mak, Athena H.N. (2010) 

Chen, Qian; Huang, Rong (2016) 

Choe, Ja Young; Kim, Seongseop (2018) 

Folgado-Fernández, José A.; Hernández-Mogollón, José M.; 

Duarte, Paulo (2017) 

Hsu, Fu Chieh; Scott, Noel (2020) 

Kim, Samuel Seongseop; Agrusa, Jerome; Chon, Kaye (2014) 

Leong, Quee-Ling; Ab Karim, Shahrim; Awang, Khairil Wahidin; 

Bakar, Ainul Zakiah Abu (2017) 

Mak, Athena H.N.; Lumbers, Margaret; Eves, Anita; Chang, 

Richard C.Y. (2012) 

Rousta, Alireza; Jamshidi, Dariyoush (2020) 

Tsai, Chen-Tsang; Wang, Yao-Chin (2017) 

Yozukmaz, Nisan; Bekar, Aydan; Kiliç, Burhan (2017) 

Kovalenko, Alina; Dias, Álvaro; Pereira, Leandro; Simões, Ana 

(2023) 

Huete-Alcocer, Nuria; Hernandez-Rojas, Ricardo (2022) 

Esparza Huamanchumo, Rosse. M; Hernández-Rojas, R. David; 

Longa-López, R. Alejandra; Cárdenas-Jarama, Martin (2022) 

Aydin, Melih; Hatice, Sari; Salvarci, Salvaci (2022) 

Appetizing assurance, 

Familiar flavour, 

Attitudes toward 

local food, 

Gastronomic 

experiences, Place 

food image, Food 

neophobia, 

Traditional 

gastronomy, Quality, 

Cuisine 

Satisfactions 

and perceived 

value 

  

 Björk, Peter; Kauppinen-Räisänen, Hannele (2014) 

Kim, Young Hoon; Kim, Mincheol; Goh, Ben K. (2011) 

Lee, Kuan-Huei; Packer, Jan; Scott, Noel (2015) 

López-Guzmán, Tomás; Lotero, Claudia Patricia Uribe; Gálvez, 

Jesús Claudio Pérez; Rivera, Ingrid Ríos (2017) 

Mak, Athena H.N.; Lumbers, Margaret; Eves, Anita; Chang, 

Richard C.Y. (2012) 

Juliana, Juliana; Pramono, Rudy; Sartjie, Indriany; Roon, Jocelyn; 

Orlina, Meita;  Daicy, Vanessa (2022) 

Carvache-Franco, Mauricio; Orden-Mejía, Miguel; Carvache-

Franco, Wimer; Zambrano-Conforme, Diana; Carvache-Franco, 

Orly (2021) 

Eating and food 

experiences, 

Perceived value, 

Local cuisine, Taste 

and quality 

  

  

  

  

  

  

Satisfaction 

with food 

  

Bianchi, Constanza (2017) Characteristics of 

food, Memorable 

travel experiences, 

Perceived food 

image, Attitude, 

Diverse 

characteristics of 

food, Destination and 

local food, Cultural 

experience and 

sensory appeal, 

Gastronomic 

experience 

Çabuk, Serap; Tanrikulu, Ceyda; Gelibolu, Levent (2014) 

Chi, Christina Geng-Qing; Chua, Bee Lia; Othman, Mohhidin; 

Karim, Shahrim Ab (2013) 

Heung, Vincent C.S.; Gu, Tianming (2012) 

Hwang, Jinsoo; Kim, Seongseop; Choe, Ja Young; Chung, Chang-

Ho (2018) 

López‐Guzmán, Tomás; Sánchez‐Cañizares, Sandra (2012) 

Mason, Michela C.; Paggiaro, Adriano (2012) 

Nam, Jang-Hyeon; Lee, Timothy Jeonglyeol (2011) 

Stone, Matthew J.; Migacz, Steven; Wolf, Erik (2019) 

Tsai, Chen-Tsang Simon (2016) 

Çabuk, Serap; Tanrikulu, Ceyda; Gelibolu, Levent (2014) 

 Ullah, Nadeem; Khan, Jawad; Saeed, Imran;  Zada, Shsgufta; Xin, 

Shanchao; Kang, Zhihao., & Hu, Yike (2022) 

 

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Table 2 Cont. 

Factors Key hospitality/tourism authors Related concepts 

 Li, Xiangping; Qiu, Liangwei (2023)  

 Soltani, Morteza; Soltani Nejad, Nima; Taheri Azad, Fatemeh; 

Taheri, Babak; Gannon, M. Joseph (2021) 

 

Satisfaction and 

revisit/loyalty 

  

 Agyeiwaah, Elizabeth; Otoo, Felix Elvis; Suntikul, Wantanee; 

Huang, Wei-Jue (2019) 

Alderighi, Marco; Bianchi, Carluccio; Lorenzini, Eleonora (2016) 

Berbel-Pineda, Juan M.; Palacios-Florencio, Beatriz; Ramírez-

Hurtado, José M.; Santos-Roldán, Luna (2019) 

Birch, Dawn; Memery, Juliet (2020) 

Björk, Peter; Kauppinen-Räisänen, Hannele (2017) 

Correia, Antónia; Zins, Andreas H.; Silva, Francisco (2015) 

Di-Clemente, Elide; Hernández-Mogollón, José Manuel; 

Campón-Cerro, Ana María (2020) 

Folgado-Fernández, José A.; Hernández-Mogollón, José M.; 

Duarte, Paulo (2017) 

Ha, Jooyeon; Jang, SooCheong (2010) 

Ji, Mingjie; Wong, IpKin Anthony; Eves, Anita; Scarles, Caroline 

(2016) 

Lin, Yi-Chin; Chen, Chin-Chin (2014) 

Mohamed, Mohamed E.A.; Hewedi, Mahamoud M.; Lehto, 

Xinran; Maayouf, Magdy (2020) 

Otengei, Samson Omuudu; Bakunda, Geofrey; Ngoma, 

Muhammed; Ntayi, Joseph M.; Munene, John C. (2017) 

Tsai, Chen-Tsang Simon; Lu, Pei-Hsun (2012) 

Vesci, Massimiliano; Botti, Antonio (2019) 

Yasami, Mehri; Promsivapallop, Pornpisanu; Kannaovakun, 

Prathana (2021) 

Li, Xiangping; Qiu, Liangwei (2023) 

Castillo-Manzano, Ignacio; Castro-Nuño, Mercedes; Pozo-

Barajas, Rafael (2022) 

Esparza Huamanchumo, Rosse. M; Hernández-Rojas, R. David; 

Longa-López, R. Alejandra; Cárdenas-Jarama, Martin (2022) 

Tourist experience, 

Local food product 

experience, brand 

and destination 

brand, Service and 

food quality, Novel 

food consumption, 

Food and food 

service, Food 

experience 

satisfaction, 

Authenticity, Food 

and beverage 

quality, Staff 

service and 

information, 

Quality and variety 

of gastronomic 

experience, 

Perceived value, 

Food taste, 

Cultural 

experience and 

sensory appeal 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Satisfaction  

and 

Recommendation 

  

 Adongo, Charles A.; Anuga, Samuel W.; Dayour, Frederick 

(2015) 

Local food 

experience, 

Attributes of local 

food, Perceived 

value, Service 

fairness, Perceived 

local hospitality, 

Food image, 

Cuisine quality, 

Cultural 

experience and 

sensory appeal, 

 Björk, Peter; Kauppinen-Räisänen, Hannele (2012) 

 Chandralal, Lalith; Valenzuela, Fredy-Roberto (2013) 

 Correia, Antonia; Kim, Seongseop; Kozak, Metin (2020) 

 Kim, Young Hoon; Kim, Mincheol; Goh, Ben K. (2011) 

 Law, Rob; Buhalis, Dimitrios; Cobanoglu, Cihan (2014) 

 Pearce, Philip L.; Packer, Jan (2013) 

 Su, LuJun; Hsu, Maxwell K. (2013) 

 Wang, Ying-Chuan (2015) 

 Tung, Vincent Wing Sun; Ritchie, J. BrentR. (2011) 

 Li, Xiangping; Qiu, Liangwei (2023) 

 Soltani, Morteza; Soltani Nejad, Nima; Taheri Azad, Fatemeh; 

Taheri, Babak; Gannon, M. Joseph (2021) 
 Yazicioğlu, Irfan; Keskin, Emeah; Sezen, Nevres (2022) 

 

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Thus, tourists’ intention to revisit the destination is determined by their culinary experiences (Di-

Clemente et al., 2020), food and food service (Lin & Chen 2014), the quality and variety of the 

gastronomic experience (Castillo-Manzano et al., 2022) and authenticity of the dining experience 

(Tsai & Lu 2012). In a study by  Otengei et al (2017), they discovered that most visitors who 

enjoyed the Macau Food Festival planned to return and recommend it to others. In addition, in a 

study conducted in Portugal, travellers pleased with the local cuisine were more likely to return to 

the destination (Correia et al., 2015).  

On the contrary, Mohamed et al (2020) discovered that the effect of food experience 

satisfaction on destination revisit intention was not significant. Also, Birch and Memery (2020) 

found that while future tourists intended to buy a lot of local cuisines, previous visitors bought 

much less than expected. This could be because the expectations of past visitors were not met.  

Satisfaction and recommendation/ PWOM  

Another consequence of satisfaction with the gastronomic experience is a recommendation. 

Tourists' culinary experiences in their host country have a statistically significant impact on their 

readiness to recommend the destination to others (Adongo et al., 2015; Li & Qiu, 2023). The eating 

experience (Pearce & Packer 2013 ⁠; Su & Hsu 2013; Soltani et al., 2022) and food image and 

cuisine quality (Yazicioğlu et al., 2022) influences tourists' satisfaction and their desire to 

recommend the destination to others. This is against the background that previous studies have 

shown that tourists satisfied with their travel experience are more likely to return to the same 

location and make favourable recommendations to their family and friends (Kim et al., 2011). 

However, Correia et al (2020) highlighted that the characteristics of local food and their impact on 

recommendation intentions differ depending on the type of eatery. Travellers who have had 

satisfactory and memorable tourism experiences at a location are more inclined to tell others about 

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their positive experiences (Chandralal & Valenzuela 2013 ⁠; Tung & Ritchie 2011). Such 

experiences could also be shared online (Björk & Kauppinen-Räisänen 2012). This is referred to 

as eWOM, a significant factor influencing tourists' intentions to visit Macau (Wang 2015). 

According to Law et al. (2014), food is also one of the most socially shared topics. 

 

Conclusion 

This study has established that tourists' satisfaction with the gastronomic experience hinges 

on three major factors, as shown in Figure 2; the food and its sensory characteristics, characteristics 

of the individual, and the destination. This coincides with the results of previous studies by Mak 

et al (2012), who also found out that cultural/religious influences, socio-demographic factors, 

food-related personality traits, exposure effect/past experience, and motivational factors are five 

sociocultural and psychological elements that influence visitors' food consumption. It also falls in 

line with Randall and Sanjur’s (1981) model on factors influencing food preference in which they 

identified three key factors namely, characteristics of the individual, characteristics of the food and 

characteristics of the environment. However, there have been many studies relating to 

food/gastronomic experiences since Randall and Sanjur (1981) and Mak et al (2012) studies. This 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Figure 2: Factors Influencing The Gastronomic Experience At The Tourist Destination And Post-Purchase Behavioural Intentions 

Food Characteristics 

Sensory Attributes 

Health 

Price  

Authenticity 

Personal Characteristics 

Previous experiences 

Food-related personality traits 

Motivation 

Culture 

Socio-demographic 

characteristics 

Destination Characteristics 

Servicescape 

Destination Food Image 

Marketing 

Sanitation 

Gastronomic 

Experience 

 

    Perceived value 

 

Satisfaction 

PPBI 

Loyalty 

Revisit intention 

Recommendation 

PWOM 

EWOM 

 

Destination 

Image 

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study focused on 13 years i.e., 2010 to 2023 during which there have been significant additions to 

the literature.  

Mak et al (2012) identified five sociocultural and psychological factors influencing tourists' 

food intake. On the other hand, Randall and Sanjur (1981), in addition to the personal 

characteristics, identified food and environmental (destination) characteristics as accounting for 

tourists' food preferences. Randall and Sanjur (1981) food characteristics were mainly the sensory 

attributes of food, its preparation, and the ingredients used. However, this study has further pointed 

to factors like health, price/value and authenticity as important factors influencing the gastronomic 

experience of tourists. Health issues have become critical, and people are particular about what 

they ingest. In addition, tourists seek value for money and authentic culinary experiences in their 

food purchases.   

This study found that the personal characteristics influencing the gastronomic experience 

of the tourist include previous experience, food-related personality traits, motivation, culture and 

socio-demographic characteristics. These indicate that different people will derive different 

satisfaction levels with the gastronomic experience at the destination. The individual's level of 

satisfaction with a gastronomic experience depends on whether they have had a previous 

experience with that food, whether they are neophobic or neophilia, or motivated by food. It also 

depends on their cultures, such as values, religious and traditional beliefs and other socio-

demographic characteristics such as age, gender, income and social status.   

The study further points to the importance of specific destination characteristics to the 

gastronomic experience of the tourist. The context in which the food is produced and delivered is 

also important. Specifically, the study identifies factors such as the servicescape, marketing and 

sanitation as factors influencing the gastronomic experience of tourists. This study further indicates 

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that satisfaction with the gastronomic experience is the product of the perceived value of the 

experience. The destination image also enhances satisfaction. Both destination image and 

satisfaction influence tourists' PPBI. The PPBIs are loyalty and revisit intentions, recommendation, 

PWOM and EWOM. It stands to reason that when tourists have favourable images about a 

destination and are satisfied with the gastronomic experience, that will elicit some positive 

behavioural outcomes. Thus whereas previous studies based on a systematic review of the 

literature identified the factors influencing the gastronomic experience, this study has extended 

these studies by analyzing the consequences of the gastronomic experience.   

The modern tourists’ greatest attraction of a trip is food, thus, promoting the essence of the 

places they visit (Carvache-Franco et al., 2021). In effect, gastronomy has a pull effect due to 

factors such as satisfaction with the service, the environment at the establishments and, overall, 

the enjoyment of a cuisine (Esparza-Huamanchumo et al., 2022). While cultural experience, 

sensory appeal, and health concerns are vital to predicting food satisfaction, interpersonal relation 

stands out as the most important variable which determines intention to recommend and to revisit 

(Li & Qiu, 2022). Theoretically, understanding how other gastronomic factors and satisfaction 

with a destination’s food can influences food tourist cognitive, affective and overall image of the 

destination (Huete-Alcocer & Hernandez-Rojas, 2022) may be vital to contributing to improving 

food tourists’ recommendation, revisit and loyalty to a particular destination.  Furthermore, 

emotional bonds have been reported between a destination’s gastronomy and tourists’ visitation 

(Esparza-Huamanchumo et al., 2022). 

Diverse secondary experiences are said to influence food images formation (Mohamed et 

al., 2021), hence from a practical implication view point, there is the need for manager to balances 

the uniqueness of food experiences with more generic international flavors and urban spaces 

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(Fusté-Forné & Leer, 2023) especially in an era where a destination's food and cuisine are visualize 

based on its cultural and environmental features (Mohamed et al., 2021). Avenues for interactions 

between food tourist and locals should be created. For instance cooking demonstrations by locals 

through creative and interactive cooking experience with tourist thus, creating an epistemic value 

for tourist. Eternal memories are created when food consumption provide elevated intensities of 

epistemic value (Soltani et al., 2021). While various destinations might have their own challenges 

in terms of ethics in food production, it is paramount for managers to understand this topic or 

gastrodiplomacy as food tourist visit a destination with diverse mindset that might not comply with 

standards of some destination food production policies. For instance, the clashes between national 

and international values in terms of the relationship between the promotion of food and traditions 

with regards to dog meat, the killing and consumption of whale meat (Ranta, 2015) and most 

recently the production and consumption of foie gras, a French delicacy where geese are forced 

fed to enlarge their livers, (Vatnick, 2023) eliciting international debate and a call to ban it.  

From a governmental perspective, a stronger collaboration with various food outlets for 

food tourism cannot be overemphasized. The use of food to promote a country as an attractive and 

exotic country has been well documented (Esparza-Huamanchumo et al., 2022; Fusté-Forné & 

Leer, 2023; Huete-Alcocer et al., 2022) and for this to be sustained, support in terms of government 

innovative policies and recognition of these food outlets are paramount. For instance, Thai 

government promotes Thailand through the use of food by officially recognizing and awarding 

restaurants that exhibit standards and quality and authenticity of the food served and also adhere 

not only to hygiene, safety, and taste controls, but also to standards dealing with the Thai national 

image through menus, dress codes, music and decor (Ranta, 2015).  

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The results of this study are valuable for destination marketers as it provides a 

comprehensive range of essential factors for providing memorable gastronomic experiences. To 

be successful at attracting tourist gastronomic tourists, destinations should gain more insights into 

the personal characteristics of tourists and ensure that both the food and destination have the 

requisite elements that appeal to the tourists. The results of this study are also crucial for promoting 

gastronomic tourism. This study is based on a review of the available literature. This study has 

potential limitations, English language journals were prioritized,  resulting in the bias review of 

literature on gastronomy tourism as other publications in other languages might have been 

resourceful and might have contributed to the outcome of this research. The prioritization of 

journal articles over books and other grey literature negate the opportunity for inclusion of 

important areas of research related to this study thus, leading to a partial findings and 

recommendations presented herein.  The lack of qualitative narratives and arguments further 

negate the outcomes of the study due to the fact that the choice of focused areas were based on 

keywords. The conclusions are based on different studies undertaken in different contexts at 

different times. There would be the need to test the validity of the findings in a single empirical 

study.  

 

 

 

 

 

 

 

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