Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Food and beverage consumption habits of today's tourists have been shifting in parallel with changing con-sumption habits, rapidly developing technologies, globalization, and consumers' pursuit for innovation. Due to changing tourist attitudes, new gastronomic trends such as fusion and molecular cuisine have shown a rapid development in recent years. However, many tourists prefer to consume local foods during their holidays, and ethnic food and drinks constitute one of the most important travel motivations of culinary tourists. From this point of view, determining the perceptions of tourists towards new culinary trends and traditional food and beverages is important in terms of the tourism industry. In this context, this paper aims to determine the per-ceptions of cultural tourists visiting Safranbolu towards fusion, molecular and local cuisines. Using the ques-tionnaire developed by Karamustafa et al. (2016), a survey was conducted with 271 domestic tourists visiting Safranbolu. Results show that tourists are not willing to consume molecular and fusion cuisines. However, tourists tend to consume foods that represent the local culture. Besides, there is a significant difference between the perceptions of tourists towards molecular and fusion cuisines according to demographic variables such as gender, marital status, educational status, age, and occupation. The results of the study offer valuable theoretical and practical implications for marketing professionals, destination managers and scholars.
Açıklama
Anahtar Kelimeler
Culinary trends, Molecular cuisine, Fusion cuisine, Local cuisine
Kaynak
International Journal of Gastronomy and Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
27
