https://orcid.org/0000-0001-5903-713X
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ABSTRACT
Culinary or gastronomy tourism has become a rising issue nowadays. People want to discover new flavour while travelling. Food consumption is the combination of one’s cultural, social, psychological and sensory acceptance factors and it is a very complex decision-making process. Food consumption is also associated with motivational factors which are mood, health, sensory appeal, familiarity, convenience, price and natural content. The antecedents of tourist food consumption and food choice motives of foreign tourists in Istanbul were examined. The results show that sensory appeal, mood, natural content, health content and convenience had positive and direct connection with tourist food consumption intentions. There is no statistically significant evidence to support the associations of familiarity and price with the tourist food consumption intentions.
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Notes on contributors
Hüseyin Ekizler
Hüseyin Ekizler (Ph.D.) is an Associate Professor in the School of Business Administration, Marmara University, Turkey. He pursues his research in the area of decision sciences.
Merve Öksüz
Merve Öksüz (Ph.D.) is an Assistant Professor at the Department of Tourism Management, Başkent University, Turkey. Her research interests focus on management, and marketing relating to tourism and hospitality.
Beril Durmuş
Beril Durmuş (Ph.D.) is a Professor in the School of Business Administration Faculty, Marmara University, Turkey. Her research interest focuses on data mining, multivariate statistics, customer relationship management, and consumer behaviour.
Zehra Dilistan Shipman
Zehra Dilistan Shipman (Ph.D.) is an Associate Professor in the Department of Gastronomy and Culinary Arts, Bahçeşehir University, Turkey. She pursues his research in the area of marketing and gastronomy.