Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience

Abstract

Purpose

This study aims to test a new model by examining the influence of memorable local food consumption experiences (MLFCEs) on international diners’ affective states, well-being and attitudinal loyalty. Local food tasting destination, local food neophobia and previous local food tasting experience are used as moderating variables.

Design/methodology/approach

A quantitative data collection method was used to source data from 900 US tourists to European countries (excluding the UK) and Asian countries. The data were quantitatively analyzed to examine the multidimensionality of tourists’ MLFCEs as well as their influence on outcome variables.

Findings

The findings indicate that MLFCEs significantly explain diners’ attitude toward local food, subjective well-being, intention to recommend and attitudinal loyalty. Also, three variables partially moderate the associations between the proposed constructs.

Research limitations/implications

Theoretically, the study enhances our understanding of the dimensional nature of tourists’ MLFCEs and how they inform the affective and behavioral states of tourists. Practically, it provides insights for local food businesses and destination marketing organizations concerning the composition of tourists’ MLFCEs and promotion of a tourism destination.

Originality/value

This study has quantitatively unraveled the dimensionality of tourists’ MLFCEs. It also developed an integrated model to test the predictive effect of MLFCEs on outcome variables and has provided a deeper understanding of the relationships, thereby enriching the literature and aiding the development of relevant theories.

Citation

Badu-Baiden, F., Kim, S.(S)., Xiao, H. and Kim, J. (2022), "Understanding tourists' memorable local food experiences and their consequences: the moderating role of food destination, neophobia and previous tasting experience", International Journal of Contemporary Hospitality Management, Vol. 34 No. 4, pp. 1515-1542. https://doi.org/10.1108/IJCHM-06-2021-0709