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This study examines the impact of food authenticity and social media exposure on revisit intention, mediated by the roles of memorable culinary tourism experience and destination image. This research uses a quantitative approach with an explanatory research type. The survey was conducted on 400 domestic tourists who had experienced local culinary tourism in Magelang Regency through the distribution of questionnaires. Data analysis used Structural Equation Modeling (SEM) with the LISREL 8.8 software. The research results indicate that food authenticity and social media exposure have a positive and significant impact on revisit intention, mediated by the Memorable Culinary Tourism Experiences and Destination Image. These findings expand the Consumer Behavior Theory by integrating cultural and digital elements, strengthen the Stimulus–Organism–Response (SOR) Theory, and support the development of Brand Equity Theory in culinary tourism destinations.

Purpose – The purpose of the study is to investigate the role of cosmopolitan and ethnocentric behaviour of ethnic food consumer on the intention to consume ethnic food in country of origin (ICEC). Study aims to explain the consumption patterns of ethnic food consumers with the mediating role of utilitarian/hedonic values and perceived country image (PCI). In addition, the study explained consumption behavior with the moderating effect of food neophilia (FNP). Methodology/Design/Approach: Data were gathered from 969 respondents visited Chinese, Japanese, Italian, and Thai cuisines. Responses regarding experiences at ethnic cuisine were gathered through self-administrative survey. Findings: The results of the study showed a positive effect of consumer cosmopolitanism on ICEC and a negative effect of ethnocentric behavior on ICEC. Further study analyzed the mediating effect of hedonic and utilitarian values. The results showed that hedonic and utilitarian values significantly mediated the effect of cosmopolitanism/ethnocentrism on the ICEC. Moreover, PCI also showed significant serial mediation. The results indicate that high levels of FNP lead to high levels of ICEC. The originality of the research – The study presented a comprehensive model for analyzing the behavioral intentions of ethnic food consumers by combining social identity theory, hedonic value, and utilitarian value in culinary tourism.

The focus of this paper is on the spatial and thematic synergies within the area of culinary tourism. The method adopted is based on secondary sources and includes in its first phase recognition of traditional basic culinary products certified by the European Union for Polish provinces. Then it is followed by the research on other culinary tourism products in the relevant regions such as: traditional receipts, certified shops, events, museums, and routes. Two basic assumptions are made. Firstly, the research focus on the area officially recognised in the certification process of the Protected Designation of Origin and Protected Geographical Indication labelling (spatial synergy). Secondly, all the products are linked thematically to the certified product identified in phase one (thematic synergy). As a result, the list of such assemblies is obtained, presenting their spatial distribution in Poland. To recognise both the degree of the formality of the process of cooperation and the stakeholders involved, the method of case study is used for the most advanced assemblies of products selected from the list. The results prove that although the process of creating such thematic-spatial assemblies among culinary products is already on its way since only one certified product from 34 identified was lacking any sort of linkages, still it is not very advanced. Only three primary products display a range of at least four or five types of secondary products linked thematically, while another group of nine proves to have at least three of the types connected. Moreover, the leadership is most often provided either by the group of certified producers (horizontal linkages prevailing) or local governments, and the cooperation among stakeholders is rather informal in character. In the process of especially event creation, these are also local or regional tourist organisations that play a supportive role.

The massive growth through the trends toward coffee-lover communities has pushed the new revolution of coffee waves in Indonesia, previously from the second wave into the third wave. In the Malang area, this phenomenon at the same time had brought new challenges and opportunities, especially improving the awareness for the lovers, which a major role as the coffee-shop customers. Moreover, this study focused on describing customers and semi-trained testers perspectives towards the taste of available coffee species which is provided by new experiences from simple public cupping. As many 31 customers and 9 semi-trained testers have been chosen for the demonstration which was conducted in Bumi Kopi Coffee Shop, Malang. Four types of coffee samples; including Coffea arabica var typica (arabica), Coffea liberica var liberica (liberica), Coffea canephora var robusta (robusta), and Coffea. liberica var dewevrei (excelsa) have been used during the test. The findings based on the test showed that customers and semi trained testers tend to enjoy fruity coffee such found in arabica and liberica, while the robusta and excelsa also still enjoyed for fewer customers. Based on this research, its hoped if these activities could be improved, such an creative business optimization and could be a part of gastronomic tourism.

PurposeThis research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm activation theory.Design/methodology/approachUsing a qualitative design, 27 qualitative online surveys were conducted with Generation Z travellers who are also active on social media.FindingsResults show that while they are aware of environmental knowledge and ethical food choices and think that sustainable food consumption improves individual and social wellbeing, the sustainability of food consumption is limited by factors such as time and budget. Also, results reveal that the eating habits of Generation Z people are more sustainable when they eat at home than when they travel. Theoretical and practical implications for food tourism management and marketing are described.Originality/valueWhile food tourism has been largely investigated in recent years, little previous research has focused on the relationships between daily eating behaviours and sustainable consumption in food tourism experiences, especially from the perspective of Generation Z individuals and the influence of social media on individual and social food decisions.

PurposeThe aim of this paper is to review and categorise the body of existing research in order to better understand the state of food tourism. The primary objective of this study is to identify emerging themes in the area of food tourism and to highlight the relationships among them.Design/methodology/approachThis research consists of a systematic literature review of academic articles from the Scopus and Web of Science databases.FindingsTen themes of Food Tourism emerged from the analysis, i.e. Food Tourism and Local Food, Food Tourism and Sustainability, Food Tourism and Economy, Food Tourism and Food waste management, Food Tourism and Culture, Food Tourism and Environment, Food Tourism and Information Technology, Food Tourism and COVID-19, Food Tourism and Post pandemic consumer trust and Food Tourism and Tourism and Hospitality sector.Research limitations/implicationsThis study elaborates on the theoretical pieces of evidence on the connection between food and tourism. Not only limited to food tourism, but this paper also contributes to the literature in the area of economy, sustainability, post-COVID-19, food waste management, environment and technological innovations in food tourism.Originality/valueThis study contributes to a deeper understanding of the topic at hand. The study begins by systematically examining the topic to offer a thorough and in-depth analysis of food tourism. There is not a single study which has covered these many themes of food tourism, which makes it an important contribution to the literature.

Purpose This study aims to explore factors affecting travellers’ food-related behaviour by focusing on the local food market. By doing so, the study contributes to the research on food experience in tourism and food-based regional development. The local food phenomenon presents essential research issues from various perspectives. Design/methodology/approach A self-administered questionnaire provided to attendees of a travel fair gauges respondents’ food attitudes and food-related behaviour related to information sourcing and perceptions of food experiences. Findings The study reveals three types of food-related behaviour. Experiencers are committed; they perceive food as essential to destination choices. They search for food-related information before their trips and value originality, newness and locality, as well as authenticity and uniqueness in local food, which eventually have an impact on travel satisfaction. Enjoyers have more casual attitudes towards food, though they view it as an important aspect of their holiday. For survivors, the local food of their destination serves mainly physiological needs. Practical implications Travellers’ food-related attitudes vary, and they behave according to these variations. This information serves as a means to brand hospitality and tourism businesses. Local food attracts travellers and it contributes to the tourist experience, indicating marketing potential for hospitality industries, tourism business and regional development. Originality/value This study adds to tourism research by exploring the effect of food attitudes on behaviours related to local food and local food markets. In particular, it highlights information sourcing, including local food and restaurants, and reveals food and eating characteristics that contribute to various types of travellers’ local food experiences, which have received little prior research attention.

Culinary tourism has the potential for being an essential source for destination promotion in India. One of the primay assumptions of this concept is the acceptability of local cuisine by tourists.The current paper explores this issue by trying to find the acceptability of new and local cuisine by travellers. The acceptability of local cuisine is tested via a modified Food Neophobia Scale (FNS) that scores the psychological behaviour of rejecting new or unknown food. The second part of the paper explores the ‘Food image’ of Delhi. The food image is ascertained by an empirical study on tourists using a self-administered survey. The results are analysed using descriptive statistics.

Recent rapid grow of culinary tourism has significant potential contribution to enhancing biodiversity conservation especially biodiversity of local plant species for local food and food preparation tradition in local community. Ethnic food has been explored as one of the indigenous resources for community-based tourism, in which it is important in community development and biodiversity conservation. The aim of the study was to describe the involvement of plant in local cuisine and the concept of ethno-culinary tourism products development. The research was based on ethno-botanical study through observation and interviews with local community and tourism stakeholder in Kemiren Village, Banyuwangi. This study found that there was 108 ethnic food menu in Kemiren Village. There are 67 species of 35 plant family were used in local cuisine. Kemiren Village has been identified rich in term of traditional culinary which are able to be developed as attractive cuisine in culinary tourism. Keywords: culinary tourism, ethnicfood, Kemiren Village.

The city of Surakarta is a renowned center of Javanese culture, famous for its traditional culinary specialties. It holds significant potential for the development of traditional culinary tourism. This research aims to identify various types and visualize data related to culinary tourism. The methodology used in this research is a qualitative descriptive approach, with primary data obtained through field surveys and secondary data gathered from literature and social media regarding the types of traditional culinary tourism in Surakarta. Seven types of culinary specialties with unique characteristics and 48 culinary tourism locations were identified. This data was processed into a shapefile using the ArcMap application to create a distribution map, which was subsequently uploaded to ArcGIS StoryMaps. The results of the study indicate that ArcGIS StoryMaps can present data in text format, complemented by other media such as detailed descriptions and images, which attract culinary enthusiasts to use the application. Based on SWOT analysis, there is potential for development into a complementary tourist attraction in a region, particularly for traditional culinary tourism widely recognized by the public. This ensures that traditional culinary tourism remains competitive with modern culinary tourism. By knowing the locations, images, and descriptions of the types of traditional culinary tourism in Surakarta, the public can easily choose based on information and accessibility.