The Effect of Food Neophobia and Diversity-Seeking Tendencies of Local Tourists on Local Food Consumption: Gaziantep Case

Year 2022, Volume: 24 Issue: 1, 365 - 381, 27.03.2022

Melike Çakır Keleş Fügen Özkaya

https://doi.org/10.32709/akusosbil.980195

Cited By: 1

Abstract

Local food influences tourists' choice of destination, length of stay, overall satisfaction level, and revisit intention. There are various factors that affect local food consumption, which has become an important tool in local development, sustainability of local culinary culture and tourist satisfaction. In this study, the effects of food neophobia, which are among the psychological factors affecting the local food consumption of tourists, and the tendencies of seeking variety on local food consumption were examined of domestic tourist visiting Gaziantep. In the study, it was concluded that tourists' local food consumption was negatively affected by food neophobia and positively affected by the tendency to seek variety in food. In line with the results of the research, various suggestions were presented to the interested parties.

Keywords

Tourism, gastronomy, food neofobia, variety seeking in food, local food.

Gaziantep’i Ziyaret Eden Yerli Turistlerin Yiyecek Neofobisi ve Çeşitlilik Arayışı Eğilimlerinin Yerel Yemek Tüketimine Etkisi

Abstract

Yerel yemekler, turistlerin destinasyon seçimini, kalış sürelerini, genel memnuniyet düzeyini ve tekrar ziyaret etme niyetini etkilemektedir. Yerel kalkınmada, yerel mutfak kültürünün sürdürülebilirliğinde ve turist memnuniyetinde önemli bir araç haline gelen yerel yemek tüketimini etkileyen çeşitli unsurlar bulunmaktadır. Bu araştırmada Gaziantep’i ziyaret eden yerli turistlerin, yerel yemek tüketimini etkileyen psikolojik unsurlar arasında yer alan yiyecek neofobisi ve yiyeceklerde çeşitlilik arayışı eğilimlerinin yerel yemek tüketimi üzerindeki etkileri incelenmiştir. Araştırmada, turistlerin yerel yemek tüketimlerinin yiyecek neofobisinden negatif yönlü, yiyeceklerde çeşitlilik arayışı eğiliminden ise pozitif yönlü etkilendiği sonucuna ulaşılmıştır. Araştırma sonuçları doğrultusunda ilgili taraflara çeşitli öneriler sunulmuştur. 

Keywords

Turizm, Gastronomi, Yiyecek Neofobisi, Yiyeceklerde Çeşitlilik Arayışı, Yerel Yemek

References

• Akyüz, G. B. (2017). Culinary tourism: factors that ınfluence local food consumption motivation and their effects on travel ıntentions, (Yayımlanmamış doktora tezi), Bahçeşehir Üniversitesi, İstanbul.
• Alphan, E. (2017). Turistik destinasyonlarda yerel yiyecek tüketimine etki eden faktörler üzerine bir araştırma, (Yayımlanmamış yüksek lisans tezi), Gazi Üniversitesi, Ankara.
• Altunsaban, S., Yay, Ö. ve Erdem, Ö. (2016). Yöresel Mutfak Kavramına İlişkin Şeflerin Bakış Açılarının Değerlendirilmesi. II. Rize Turizm Sempozyumu, Recep Tayyip Erdoğan Üniversitesi, Rize.
• Amuquandoh, F. ve Asafo-Adjei, R. (2013). Traditional food preferences of tourists in Ghana, British Food Journal, 115(7), 987-1002.
• Aydınoğlu, M. (2009). Variety seeking behaviour in Turkish tourism, (Yayımlanmamış yüksek lisans tezi), Doğuş Üniversitesi, İstanbul.
• Aydoğdu, A. ve Duman, S. (2017). Destinasyon çekicilik unsuru olarak gastronomi turizmi: Kastamonu örneği. TURAR Turizm & Araştırma Dergisi, 6(1), 4-23.
• Baran, G.G. ve Tanrısevdi, A. (2017). Turistlerin hedonik ve faydacı tüketim eğilimlerinin belirlenmesi. Akademik Sosyal Araştırmalar Dergisi, 5(60), 551-566.
• Barroso, C. C., Martín A. D. ve Martín, R. (2007). The influence of market heterogeneity on the relationship between a destination's image and tourists’ future behaviour. Tourism Management, 28(1), 175-187.
• Belisle, J.F. (1983). Tourism and food production in the Caribbean. Annals of Tourism Research, 10(4), 497-513
• Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas, Society for Rural Sociology, 38(1), 21-34.
• Budak, N. ve Çiçek, B. (2002). Yabancı Turistlerin Ülkemizde Yemek Kültürlerine İlgileri ve Yemekler ile Servis Ortamlarına Bakışları. Turizmde Sağlık ve Beslenme; Sorunlar ve Çözümler Sempozyumu, Başkent Üniversitesi, Alanya.
• Campell, C. (1987). The romantic ethic and the spirit of modern consumerism, New York: Blackwell Publishers.
• Castro, C.B., Armario, M.E. ve Ruiz, M.D. (2007). The influence of market heterogeneity on the relationship between a destination’s image and tourists’ future behaviour. Tourism Management, 28,175–187.
• Chang R.C.Y., Kivela, J. ve Mak, A.H.N. (2011). Attributes that influence the evaluation of travel dining experience: When East Meets West. Tourism Management, 32, 307-316.
• Choe, Y. J. ve Kim, S. (2019). Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale. International Journal of Hospitality Management, 77, 245–259
• Cohen E. ve Avieli N. (2004). Food in tourism: attraction and impediment. Annals of Tourism Research, 31, 755-778.
• Derinalp Çanakçı, S. ve Birdir, K. (2018). Kapadokya’yı ziyaret eden yabancı turistlerin yiyeceklere karşı çeşitlilik arayışlarının incelenmesi. Seyahat ve Otel İşletmeciliği Dergisi, 15(1), 226-239.
• Elmont, S. (1995). Tourism and food service: Two sides of the same coin. Cornell Hotel and Restaurant Administration Quarterly, 36(1), 57–63.
• Erkmen, T. ve Yüksel, C. (2008). Tüketicilerin alışveriş davranış biçimleri ile demografik ve sosyo kültürel özelliklerinin incelenmesine yönelik bir araştırma. Ege Akademik Bakış, 8(2), 683-727.
• Fields, K. (2002). Demand for the gastronomic tourism product: Motivational factors. Tourism and gastronomic. London and New York: Routledge.
• Güneş, S.G, Ülker, H.İ ve Karakoç, G. (2008), Sürdürülebilir turizmde yöresel yemek kültürünün önemi. II. Ulusal Gastronomi Sempozyumu ve Sanatsal Etkinlikler, Akdeniz Üniversitesi, Antalya.
• Ha, J., ve Jang, S.S. (2013). Variety seeking in restaurant choice and its drivers. International Journal of Hospitality Management, 32, 155-168.
• Hacıoğlu, N., Girgin, G.K. ve Giritlioğlu, İ. (2009). Yiyecek–içecek işletmelerinin pazarlama faaliyetlerinde yöresel mutfakların kullanımı: Balıkesir örneği. 3. Ulusal Gastronomi Sempozyumu Akdeniz Üniversitesi, Antalya.
• Handszuh, H. F. (2000). Local food in tourism policies. WTO-CTO Local Food & Tourism International Conference, Larnaka, Cyprus.
• Hashimoto, A. ve Telfer, D. J. (2006). Selling Canadian culinary tourism: Branding the global and the regional product. Tourism Geographies, 8(1), 31-55.
• Henderson J.C. (2004). Food as a tourism resource: A view from Singapore. Tourism Recreation Research, 29(3), 69-74.
• Henderson J.C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-326.
• Hendijani, B.R. (2016). Effect of food experience on tourist satisfaction: The case of Indonesia. International Journal of Culture Tourism and Hospitality Research, 10(3):272-282.
• Hjalager, A.M. ve Richards, G. (2002). Tourism and Gastronomy. London: Routledge.
• Holbrook, M.B. ve Hirschman, E.C. (1982). The Experiential Aspects of Consumption: Consumer Fantasies, Feelings, and Fun. Journal of Consumer Research, 9(2), 132–140.
• Hosany, S. ve Gilbert, D. (2010). Measuring tourists’ emotional experiences toward hedonic holiday destinations. Journal of Travel Research, 49(4), 513–526.
• Hung, K. ve Petrick, J. (2010). Developing a measurement scale for constraints to cruising, Annals of Tourism Research, 37(1), 206-228.
• Hwang, J. ve Lin, T. N. (2010). Effects of food neophobia, familiarity and nutrition ınformation on consumer acceptance of Asian menu items. Journal of Hospitality Marketing and Management, 19(2), 171-187.
• Jang, S.C. ve Feng, R. (2007). Temporal destination revisit intention: The effects of novelty seeking and satisfaction. Tourism Management, 28, 580-590.
• Johns, N. ve Clarke, V. (2001). Mythological analysis of boating Tourism. Annals of Tourism Research, 28(2), 334-349.
• Johns, N. ve Kivela, J. (2001). Perceptions of the first time restaurant customer. Food Service Technology,1(1), 5–11.
• Kemperman, D.A., Aloys, M., Borgers, W.J., Oppewal, H.H. ve Timmermans J.P. (2000) Consumer choice of theme parks: A conjoint choice model of seasonality effects and variety seeking behavior. Leisure Sciences, 22(1), 1-18.
• Kılıç, D.G. (2017). Turistlerin her şey dâhil otellerde yerel yiyecek tüketim davranışları: Antalya’da bir araştırma, (Yayımlanmamış yüksek lisans tezi), Akdeniz Üniversitesi, Antalya.
• Kılıçhan, R. (2016). Türkiye’ye gelen ziyaretçilerin gastronomik akımlara yönelik gıda tüketim eğilimlerinin değerlendirilmesi, (Yayımlanmamış doktora tezi), Mersin Üniversitesi.
• Kim, Y.G. ve Eves, A. (2012). Construction and validation of a scaleto measure tourist motivation to consume local food. Tourism Management, 33, 1458-1467.
• Kim, Y.G., Eves, A. ve Scarles, C. (2009). Building a model of local food consumption on trips and holidays: a grounded theory approach. International Journal of Hospitality Management, 28, 423-431.
• Kim, Y.G., Eves, A. ve Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33, 484-489.
• Kivela, J. ve Crotts, J.C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science & Technology, 4 (2-3), 39-55.
• Kivela, J. ve Johns, N. (2003). Restaurants, gastronomy and tourists: A novel method for investigating tourists' dining out experiences, Tourism, 51(1), 3-19.
• Legohérel, P., Hsu C.H. ve Dauc B. (2015). Variety-seeking: using the CHAID segmentation approach in analyzing the international traveler market. Tourism Management, 46, 359-366.
• Ling, Q.L., Karim, M., Othman, M., Adzahan, N.M. ve Ramachandran, S. (2010). Relationships between malaysian food image tourist satisfaction and behavioural intention. World Applied Sciences Journal, Special Issue of Tourism & Hospitality, 10, 164-171.
• Long, L. (2004) Culinary Tourism. Kentucky: University Press of Kentucky
• Mak A.H.N., Lumbers M. ve Eves A. (2012). Globalisation and food consumption in Tourism. Annals of Tourism Research, 39(1), 171-196.
• Mak A.H.N., Lumbers M., Eves A. ve Chang R.C.Y. (2012). Factors influencing tourists’ food consumption. International Journal of Hospitality Management, 31, 928-936.
• Mak, A.H.N., Lumbers, M., Eves, A. ve Chang, R.C.Y. (2017). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1-20.
• McAndrews, K. (2004). Incorporating the local tourist at the big Island poke festival, (Ed.) Long L. M. Culinary Tourism içinde, ss. 114–127. Lexington: University Press of Kentucky.
• McIntosh, R.W., Goeldner, C.R. ve Ritchie, J.R. (1995) Tourism: Principles, Practices, Philosophies (7th edn), Chichester: John Wiley
• Molz, G.J. (2007). The cosmopolitan mobilities of culinary tourism. Space and Culture, 10(1), 77-93.
• Nield K., Kozak, M. ve Le Grys, G. (2000). The Role of food service in tourist satisfaction. Hospitality Management, 19(3), 75–84.
• Niininen, O., Szivas, E. ve Riley, M. (2004). Destination loyalty and repeat behaviour: an application of optimum stimulation measurement. International Journal of Tourism Research, 6(6), 439-447.
• Okumuş, B., Okumuş, F. ve Mc Kercher, B. (2007). Incorporating local and ınternational cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253-261.
• Olabi, A., Najm, N.O, Baghdadi, K.O. ve Morton, M, J. (2009). Food neophobia levels of lebanese and American college students. Food Quality and Preference, 20, 353-362.
• Pizzam, A. ve Sussmann, S. (1995). Does nationality affect tourist behavior?, Annals of Tourism Research, 22(4), 901-917.
• Pliner, P. ve Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in human. Appetite, 19, 105-120.
• Polat, S. (2015). Turistlerin tatil dönemlerinde sergiledikleri liminoid davranışlar. Sosyoekonomi, 23(26), 99-117.
• Rand, D.G. ve Heath, E. (2006). Towards a framework for food tourism as an element of destination marketing, Current Issues in Tourism, 9(3), 206-234.
• Raudenbush, B. ve Frank, R.A. (1999). Assessing food neophobia: The role of stimulus familiarity. Appetite, 32(2), 261–271.
• Remmington, M. ve Yüksel, A. (1998). Tourist satisfaction and food service experience: Results and implications of an empirical investigation. Anatolia, 9(1), 37–57.
• Reynolds, P. C. (1993). Food and tourism: Towards and understanding of sustainable culture. Journal of Sustainable Tourism, 1(1), 48-54
• Rızaoğlu, B., Ayazlar, R.A. ve Gençer, K. (2013). Yiyecek deneyimiyle ilgili bireysel eğilimlerin sosyo-demografik özellikler açısından değerlendirilmesi: Kuşadası'na gelen yabancı turistler örneği. 14. Ulusal Turizm Kongresi, Erciyes Üniversitesi, Kayseri.
• Sánchez-Cañizares, S. M. ve López-Guzmán, T. (2012) Gastronomy as a tourism resource: Profile of the culinary tourist. Current Issues in Tourism, 15(3), 229 –245.
• Sengel, T., Karagöz, A., Çetin, G., İstanbullu Dincer, F., Ertugral, S. M. ve Balık, M. (2015). Tourists’ Approach to Local Food. Procedia- Social and Behavioral Sciences 195, 429-437.
• Shenoy, S.S. (2005). Food Tourism and The Culinary Tourist. (Doktora tezi), Clemson University, ABD.
• Shortridge, B. (2004). Ethnic Heritage Food in Lindsborg, Kansas, and New Glarus, Wisconsin. Long, L. (Editör), Culinary Tourism içinde (ss. 268-296). Lexington: The University Press of Kentucky.
• Smith, S.L.J. ve Xiao H. (2008). Culinary tourism supply chains: A preliminary examination. Journal of Travel Research, 46, 289-299.
• Soner, F. (2013). Gastronomy tourism: A solution for small cities marketing and regional development. (Yayınlanmamış yüksek lisans tezi). Yeditepe Üniversitesi, İstanbul.
• Şengül, S. (2017). Yiyecek içecek işletmelerinin tedarikçi değerlendirmeleri: yöresel mutfak ürünlerinin satın alma süreçleri hakkında bir araştırma, Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 9(18), 218-233.
• Telfer, D.J. ve Wall, G. (2000). Strengthening backward economic linkages: local food purchasing by three Indonesian hotel. Tourism Geographies, 2(4), 421-447.
• Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies, 4(3), 282– 306.
• Tuorila, H., Lahteenmaki, L., Pohjalainen, L. ve Lotti, L. (2000). Food neophobia among the finns and related responses to familiar and unfamiliar foods. Food Quality And Preference, 12, 29-37.
• Türkiye Seyahat Acentaları Birliği (2015). TÜRSAB gastronomi turizmi raporu, (12.03.2019). Erişim Adresi: https://www.tursab.org.tr/dosya/12302/tursab-gastronomi-turizmi-raporu_12302_3531549.pdf.
• UNWTO (2012). Global Report on Food Tourism (12.03.2019). Erişim Adresi: https://www.e-unwto.org/doi/pdf/10.18111/9789284414819
• Üzülmez, M. (2018). Yabancı turistlerin Türk mutfağı seçim motivasyonlarının neofobi ve neofili düzeylerine göre incelenmesi: İstanbul'da bir araştırma. (Yayınlanmamış doktora tezi). Mersin Üniversitesi, Mersin.
• Van Trijp H. ve Steenkamp, J.B. (1992). Consumers' Variety Seeking Tendency with Respect to Foods: Measurement and Managerial Implications. European Review of Agricultural Economics,19(2), 181–195.
• Wolff, K. ve Larsen, S. (2019). Are Food-Neophobic Tourists Avoiding Destinations? Annals of Tourism Reserch, 76, 346-349.
• Woratschek, H. ve Horbel, C. (2006). Are variety-seekers bad customers? Journal of Relationship Marketing, 4(3-4), 43-57.
• Wu, K., Raab, C., Chang, W. ve Krishen, A. (2016). Understanding Chinese tourists’ food consumption in the united states. Journal of Business Research, 69(10), 4706-4713.
• Zağralı, E. ve Akbaba, A. (2015). Turistlerin destinasyon seçiminde rol oynayan bir etken olarak yerel mutfaklar: izmir yarımadası’nı ziyaret eden turistlerin algılamaları üzerine bir araştırma. Journal of Tourism Theory and Research, 1(2),131-143.
• Zhang, H., Li, L., Yang, Y. ve Zhang, J. (2018). Why do domestic tourist choose to consume local food? the differential and non-monotonic moderating effects of subjective knowledge. Journal of Destination Marketing & Management, 10, 68-77.