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YENİ YİYECEK FOBİSİ VE GASTRONOMİ TURİZMİNİN GELİŞMESİNE ETKİSİ: KALİTATİF BİR ÇALIŞMA

Year 2022, Volume: 6 Issue: 1, 177 - 198, 01.04.2022
https://doi.org/10.32958/gastoria.1055484

Abstract

Gastronomi turizminin önemli bir gelişme kaydettiği günümüzde insanlar yeni yiyecekler denemek, böylece destinasyonun kültürünü ve ürünlerini yiyecek ve içecekler yoluyla deneyimlemek için seyahat etmektedir. Bununla birlikte, yeni ürünler deneyimlemek isteyenler kadar yeni ve aşina olmadıkları yiyecek ve içeceklerden korkan insanlar da bulunmaktadır. Yiyecek neofobisi olarak adlandırılan bu korkular gastronomi turizminin gelişmesini olumsuz yönde etkilemektedir. Bu bağlamda bu çalışmanın temel amacı, kişilerin yeni yiyecek fobilerini belirlemek ve yiyecek neofobisinin gastronomi turizminin gelişimi üzerindeki etkisini ortaya koymaktır. Çalışmada nitel bir araştırma deseni benimsenmiş olup amaçlı örnekleme yöntemi kullanılarak daha önce yurt dışına seyahat etmiş 16 kişi ile online görüşme yapılmıştır. Araştırmada yeni yemek deneyiminin kültür, din, hijyen gibi durumlardan etkilendiği belirlenmiştir. Çalışma, yiyecek neofobisinin gastronomi turizminin gelişmesini olumsuz yönde etkilediğini göstermektedir.

References

  • Baltacı, A. (2019). Nitel araştırma süreci: nitel bir araştırma nasıl yapılır? Ahi Evran Üniversitesi Sosyal Bilimler Enstitüsü Dergisi (AEÜSBED). 5 (2), 368-388. https://dergipark.org.tr/en/download/article-file/898942
  • Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171.
  • Birdir Sahilli, S., İflazoğlu, N., & Birdir, K. (2019). Turist rehberi adaylarında yeni yiyecek deneme korkusu. Gastroia: Journal of Gastronomy and Travel Research. 3(4), 551-561.
  • Ceylan, V., & Akar Şahingöz, S. (2019). Yetişkin bireylerde gıda neofobi düzeyinin belirlenmesi. Journal of Tourism and Gastronomy Studies, 7 (2), 772-784. DOI: 10.21325/jotags.2019.391
  • Cohen, E. & Avieli, N. (2004). Food in tourism. Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
  • Cole, N. C., An, R., Lee, S. Y., Donovan, S. M., (2017). Correlates of picky eating and food neophobia in young children: A Systematic Rewiev and Meta Analysis. Nutrition Reviews, 75 (7): 516-532
  • Cordeiro, C. M., & Van Hal, J. W. (2021). A systems approach to understanding creative innovation in gastronomy services. 30th Reser International Congress, 21st - 22nd of January, University of Alcala, Madrid, Spain, 1-10https://repository.tno.nl//islandora/object/uuid:bb0fcc3a-db67-4db2-9ecd-facb076c6e4c
  • Cresswell, J.W., & Plano Clark, V.L. (2011). Designing and conducting mixed method research. 2nd Sage; Thousand Oaks, CA: [Google Scholar]
  • Çokuludağ, D. (2020). The effect of food neofobia on tourist food consumption and preferences in Turkey, Istanbul Bilgi University Institute of Graduate Programs Yayımlanmamış Yüksek Lisans Tezi, İstanbul.
  • Damsbo-Svendsen, M., Frøst, M. B., & Olsen, A. (2017). A review of instruments developed to measure food neophobia. Appetite, 113, 358-367.
  • Doğdubay, M. & Yiğit, S. (2017). Gastronomi eğitimi alan öğrencilerde yiyecekte yenilik korkusu (food neophobia): Balıkesir Üniversitesi örneği. Journal of Tourism and Gastronomy Studies. 5(2), 162-168.
  • Dovey, T. M., Staples, P. A., Gibson, E. L., & Halford, J. C. (2007). Food neophobia and ‘picky/fussy’eating in children: a review. Appetite, 50(2-3), 181-193.
  • Fallon, A. E., & Rozin, P. (1983). The psychological bases of food rejections by humans. Ecology of Food and Nutrition, 13(1), 15–26.
  • Hall, C.M., & Mitchell, R. (2002). The changing nature of the relationship between cuisine and tourism in australia and new zealand: from fusion cuisine to food networks. In A.M. Hjalager & G. Richards (Eds.) Tourism and Gastronomy (188–206). London: Routledge.
  • Ji, M., Wong, I. A., Eves, A., & Scarles, C. (2016). Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes. Tourism Management, 57, 387–396.
  • Kaplan, A. (2018). Gastronomi turistlerinin gıda seçiminde neofobi-neofili etkisi. Adnan Menderes Üniversitesi, SBE, Yiyecek İçecek İşletmeciliği Gastronomi ve Mutfak Sanatları ABD. Yayımlanmamış Yüksek Lisans Tezi, Aydın.
  • Keskin, E. & Sezen, N. (2020). Restoranları deneyimleyen misafirlerin neofobi ve neofili düzeylerinin belirlenmesi: Kapadokya örneği, Türk Turizm Araştırmaları Dergisi, 4(2): 1592-1606.
  • Kim, G. Y., Eves, A. & 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.
  • Lai, M. Y., Wang, Y., ve Khoo-Lattimore, C. (2020). Do food image and food neophobia affect tourist intention to visit a destination? The case of Australia. Journal of Travel Research, 59(5), 928-949.
  • Łoboś, P., & Januszewicz, A. (2019). Food neophobia in children. Pediatric Endocrinology Diabetes and Metabolism. 25 (3): 150-154. DOI: https://doi.org/10.5114/pedm.2019.87711 https://www.termedia.pl/Food-neophobia-in-children,138,37573,1,1.html
  • López, T., Hernández, Y., Sánchez, L. and Pastaz, M. (2019) Gastronomic tourism: attitudes, motivations and satisfaction of the visitor in Cantons of Tungurahua, Ecuador. American Journal of Industrial and Business Management, 9, 699-719. doi: 10.4236/ajibm.2019.93047.
  • March, R. (1997). Diversity in Asian outbound travel industries: A comparison betweenIndonesia, Thailand, Taiwan, South Korea and Japan. International Journal of Hospitality Management, 16(2), 231–238.
  • Muhammed, R., İbrahim, M.A., Ahmad, R., & Hanan, F. (2016). Psychological factors on food neophobia among the young culinarian in Malaysia: Novel food preferences. Procadia-Social and Behavioral Scinces, 222: 358-366.
  • Nicklaus, S. (2011). Children’s acceptance of new foods at weaning. Role of practices of weaning and of food sensory properties. Appetite, 57: 812-815
  • Olabi, A., Najm, N. E. O., Baghdadi, O. K. & Morton, J. M. (2009). Food neophobia levels of lebanese and american college students, Food Quality and Prefence, 20, 353-362
  • Pliner, P., Eng, A. & Krishnan, K. (1995). The effects of fear and hunger on food neophobia in humans. Appetite, 25(1), 77–87.
  • Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120.
  • Pliner, P., & Salvy, S. (2006). Food neophobia in humans. In R. Shepherd & M. Raats (Eds.), The psychology of food choice: Frontiers in nutritional science (pp. 75–92), CABI.
  • Promsivapallop, P. & Kannaovakun, P. (2020). Factors influencing tourists’ destination food consumption and satisfaction: A cross-cultural analysis, Asia-Pacific Social Science Review. 20(2), 87–105.
  • Ritchey, P. N., Frank, R. A., Hursti, U. K., & Tuorila, H. (2003). Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite, 40(2), 163-173.
  • Schnettler, B., Crisóstomo, G., Sepúlveda, J., Mora, M., Lobos, G., Miranda, H., & Grunert, K. G. (2013). Food neophobia, nanotechnology and satisfaction with life. Appetite, 69, 71-79.
  • Sezgin, E.K., & Tanrısevdi, A. (2021). Uluslararası ziyaretçilerin gastronomi davranışları ve beklentileri: Aydın ili örneği. Sosyal Araştırmalar ve Davranış Bilimleri Dergisi. 7(13), 68-93.
  • Siegrist, M., Hartmann, C., & Keller, C. (2013). Antecedents of food neophobia and its association with eating behavior and food choices. Food Quality and Preference, 30(2), 293-298.
  • Smith, A. D., Herle, M., Fildes, A., Cooke, L., Steinsbekk, S., & Llewellyn, C. H. (2017). Food fussiness and food neophobia share a common etiology in early childhood. The Journal of Child Psychology and Psychiatry, 58 (2): 189-196.
  • Soylu, A. G., Taştan, H., Eban, F., & Aslantürk, E. (2021). Tüketicilerin sokak lezzetlerine yaklaşımlarının neofobi tutumları açısından değerlendirilmesi. Safran Kültür ve Turizm Araştırmaları Dergisi, 4(1): 151-167. https://dergipark.org.tr/en/download/article-file/1666808
  • Stoica, M. & Alexe, P. (2016). Factors ınfluencıng food neophobia. A brief review. Journal of Research on Trade, Management and Economic Development. 3(2-6), 35-41.
  • Tomić Maksan, M., Deronja, K., Tudor Kalit, M., & Mesić, Ž. (2019). Food neophobia as a determinant of consumer behaviour in ethnic food consumption. Ekonomska misao i praksa, (2), 579-595.
  • Tuorila, H., Lahteenmaki, L., Pohjalainen, L. & Lotti, L. (2001). Food neophobia among the Finns and related responses to familiar and unfamiliar foods, Food and Quality and Preference, 12, 29-37
  • Tuorila, H., Meiselman, L., Bell, R., Cardello, A. V. & Johnson, W. (1994). Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods. Appetite, 23, 231-246.
  • Türker, N., Süzer, Ö. (2021). Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu, International Journal of Gastronomy and Food Science doi: https://doi.org/10.1016/j.ijgfs.2021.100463.
  • Van Trijp, H. C. &Van Kleef, E. (2008). Newness, value and new product performance. Trends in Food Science and Technology, 19(11), 562-573. WTO (2019). UNWTO Tourism Definitions, UNWTO, Madrid, DOI: https://doi.org/10.18111/97892844208
  • Yıldırım, A., & Şimşek, H. (2008). Sosyal bilimlerde nitel araştırma yöntemleri (6. Baskı). Ankara: Seçkin Yayıncılık.
  • Yiğit, S. & Doğdubay, M. (2020). Tüketicilerin yiyecekte yenilik korkusu düzeyleri üzerine bir araştırma. Gastroia: Journal of Gastronomy and Travel Research, 4 (1), 1-16.
  • Zağralı, E. & Akbaba, A. (2015). Turistlerin Destinasyon seçiminde yöresel yemeklerin rolü: İzmir yarımadasını ziyaret eden turistlerin görüşleri üzerine bir araştırma. Journal of Yasar University, 10 (40), 6633-6644.

Food Neophobia and Its Effect on The Development of Gastronomic Tourism: A Qualitative Study

Year 2022, Volume: 6 Issue: 1, 177 - 198, 01.04.2022
https://doi.org/10.32958/gastoria.1055484

Abstract

Today, when gastronomy-oriented travel has made a significant development, people travel to try new food, to experience the destination's culture and products through food and beverages. However, there are people who fear of trying new and unfamiliar food and beverages as well as individuals who want to experience new food. These fears, called food neophobia, can negatively affect the development of gastronomic tourism. In this context, the main purpose of this study is to determine individuals' food neophobias and to reveal the effect of food neophobia on the development of gastronomic tourism. A qualitative research design was adopted in the study, and online interviews were conducted with 16 people who had traveled abroad before using the purposive sampling method. The data were analyzed by content analysis. In the study, it was determined that the new food experience was affected by conditions such as culture, religion, and hygiene. The study shows that food neophobia negatively affects the development of gastronomic tourism, especially that it may cause a decrease in the demands of tourists for gastronomic tourism.

References

  • Baltacı, A. (2019). Nitel araştırma süreci: nitel bir araştırma nasıl yapılır? Ahi Evran Üniversitesi Sosyal Bilimler Enstitüsü Dergisi (AEÜSBED). 5 (2), 368-388. https://dergipark.org.tr/en/download/article-file/898942
  • Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171.
  • Birdir Sahilli, S., İflazoğlu, N., & Birdir, K. (2019). Turist rehberi adaylarında yeni yiyecek deneme korkusu. Gastroia: Journal of Gastronomy and Travel Research. 3(4), 551-561.
  • Ceylan, V., & Akar Şahingöz, S. (2019). Yetişkin bireylerde gıda neofobi düzeyinin belirlenmesi. Journal of Tourism and Gastronomy Studies, 7 (2), 772-784. DOI: 10.21325/jotags.2019.391
  • Cohen, E. & Avieli, N. (2004). Food in tourism. Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
  • Cole, N. C., An, R., Lee, S. Y., Donovan, S. M., (2017). Correlates of picky eating and food neophobia in young children: A Systematic Rewiev and Meta Analysis. Nutrition Reviews, 75 (7): 516-532
  • Cordeiro, C. M., & Van Hal, J. W. (2021). A systems approach to understanding creative innovation in gastronomy services. 30th Reser International Congress, 21st - 22nd of January, University of Alcala, Madrid, Spain, 1-10https://repository.tno.nl//islandora/object/uuid:bb0fcc3a-db67-4db2-9ecd-facb076c6e4c
  • Cresswell, J.W., & Plano Clark, V.L. (2011). Designing and conducting mixed method research. 2nd Sage; Thousand Oaks, CA: [Google Scholar]
  • Çokuludağ, D. (2020). The effect of food neofobia on tourist food consumption and preferences in Turkey, Istanbul Bilgi University Institute of Graduate Programs Yayımlanmamış Yüksek Lisans Tezi, İstanbul.
  • Damsbo-Svendsen, M., Frøst, M. B., & Olsen, A. (2017). A review of instruments developed to measure food neophobia. Appetite, 113, 358-367.
  • Doğdubay, M. & Yiğit, S. (2017). Gastronomi eğitimi alan öğrencilerde yiyecekte yenilik korkusu (food neophobia): Balıkesir Üniversitesi örneği. Journal of Tourism and Gastronomy Studies. 5(2), 162-168.
  • Dovey, T. M., Staples, P. A., Gibson, E. L., & Halford, J. C. (2007). Food neophobia and ‘picky/fussy’eating in children: a review. Appetite, 50(2-3), 181-193.
  • Fallon, A. E., & Rozin, P. (1983). The psychological bases of food rejections by humans. Ecology of Food and Nutrition, 13(1), 15–26.
  • Hall, C.M., & Mitchell, R. (2002). The changing nature of the relationship between cuisine and tourism in australia and new zealand: from fusion cuisine to food networks. In A.M. Hjalager & G. Richards (Eds.) Tourism and Gastronomy (188–206). London: Routledge.
  • Ji, M., Wong, I. A., Eves, A., & Scarles, C. (2016). Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes. Tourism Management, 57, 387–396.
  • Kaplan, A. (2018). Gastronomi turistlerinin gıda seçiminde neofobi-neofili etkisi. Adnan Menderes Üniversitesi, SBE, Yiyecek İçecek İşletmeciliği Gastronomi ve Mutfak Sanatları ABD. Yayımlanmamış Yüksek Lisans Tezi, Aydın.
  • Keskin, E. & Sezen, N. (2020). Restoranları deneyimleyen misafirlerin neofobi ve neofili düzeylerinin belirlenmesi: Kapadokya örneği, Türk Turizm Araştırmaları Dergisi, 4(2): 1592-1606.
  • Kim, G. Y., Eves, A. & 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.
  • Lai, M. Y., Wang, Y., ve Khoo-Lattimore, C. (2020). Do food image and food neophobia affect tourist intention to visit a destination? The case of Australia. Journal of Travel Research, 59(5), 928-949.
  • Łoboś, P., & Januszewicz, A. (2019). Food neophobia in children. Pediatric Endocrinology Diabetes and Metabolism. 25 (3): 150-154. DOI: https://doi.org/10.5114/pedm.2019.87711 https://www.termedia.pl/Food-neophobia-in-children,138,37573,1,1.html
  • López, T., Hernández, Y., Sánchez, L. and Pastaz, M. (2019) Gastronomic tourism: attitudes, motivations and satisfaction of the visitor in Cantons of Tungurahua, Ecuador. American Journal of Industrial and Business Management, 9, 699-719. doi: 10.4236/ajibm.2019.93047.
  • March, R. (1997). Diversity in Asian outbound travel industries: A comparison betweenIndonesia, Thailand, Taiwan, South Korea and Japan. International Journal of Hospitality Management, 16(2), 231–238.
  • Muhammed, R., İbrahim, M.A., Ahmad, R., & Hanan, F. (2016). Psychological factors on food neophobia among the young culinarian in Malaysia: Novel food preferences. Procadia-Social and Behavioral Scinces, 222: 358-366.
  • Nicklaus, S. (2011). Children’s acceptance of new foods at weaning. Role of practices of weaning and of food sensory properties. Appetite, 57: 812-815
  • Olabi, A., Najm, N. E. O., Baghdadi, O. K. & Morton, J. M. (2009). Food neophobia levels of lebanese and american college students, Food Quality and Prefence, 20, 353-362
  • Pliner, P., Eng, A. & Krishnan, K. (1995). The effects of fear and hunger on food neophobia in humans. Appetite, 25(1), 77–87.
  • Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120.
  • Pliner, P., & Salvy, S. (2006). Food neophobia in humans. In R. Shepherd & M. Raats (Eds.), The psychology of food choice: Frontiers in nutritional science (pp. 75–92), CABI.
  • Promsivapallop, P. & Kannaovakun, P. (2020). Factors influencing tourists’ destination food consumption and satisfaction: A cross-cultural analysis, Asia-Pacific Social Science Review. 20(2), 87–105.
  • Ritchey, P. N., Frank, R. A., Hursti, U. K., & Tuorila, H. (2003). Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite, 40(2), 163-173.
  • Schnettler, B., Crisóstomo, G., Sepúlveda, J., Mora, M., Lobos, G., Miranda, H., & Grunert, K. G. (2013). Food neophobia, nanotechnology and satisfaction with life. Appetite, 69, 71-79.
  • Sezgin, E.K., & Tanrısevdi, A. (2021). Uluslararası ziyaretçilerin gastronomi davranışları ve beklentileri: Aydın ili örneği. Sosyal Araştırmalar ve Davranış Bilimleri Dergisi. 7(13), 68-93.
  • Siegrist, M., Hartmann, C., & Keller, C. (2013). Antecedents of food neophobia and its association with eating behavior and food choices. Food Quality and Preference, 30(2), 293-298.
  • Smith, A. D., Herle, M., Fildes, A., Cooke, L., Steinsbekk, S., & Llewellyn, C. H. (2017). Food fussiness and food neophobia share a common etiology in early childhood. The Journal of Child Psychology and Psychiatry, 58 (2): 189-196.
  • Soylu, A. G., Taştan, H., Eban, F., & Aslantürk, E. (2021). Tüketicilerin sokak lezzetlerine yaklaşımlarının neofobi tutumları açısından değerlendirilmesi. Safran Kültür ve Turizm Araştırmaları Dergisi, 4(1): 151-167. https://dergipark.org.tr/en/download/article-file/1666808
  • Stoica, M. & Alexe, P. (2016). Factors ınfluencıng food neophobia. A brief review. Journal of Research on Trade, Management and Economic Development. 3(2-6), 35-41.
  • Tomić Maksan, M., Deronja, K., Tudor Kalit, M., & Mesić, Ž. (2019). Food neophobia as a determinant of consumer behaviour in ethnic food consumption. Ekonomska misao i praksa, (2), 579-595.
  • Tuorila, H., Lahteenmaki, L., Pohjalainen, L. & Lotti, L. (2001). Food neophobia among the Finns and related responses to familiar and unfamiliar foods, Food and Quality and Preference, 12, 29-37
  • Tuorila, H., Meiselman, L., Bell, R., Cardello, A. V. & Johnson, W. (1994). Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods. Appetite, 23, 231-246.
  • Türker, N., Süzer, Ö. (2021). Tourists' food and beverage consumption trends in the context of culinary movements: The case of Safranbolu, International Journal of Gastronomy and Food Science doi: https://doi.org/10.1016/j.ijgfs.2021.100463.
  • Van Trijp, H. C. &Van Kleef, E. (2008). Newness, value and new product performance. Trends in Food Science and Technology, 19(11), 562-573. WTO (2019). UNWTO Tourism Definitions, UNWTO, Madrid, DOI: https://doi.org/10.18111/97892844208
  • Yıldırım, A., & Şimşek, H. (2008). Sosyal bilimlerde nitel araştırma yöntemleri (6. Baskı). Ankara: Seçkin Yayıncılık.
  • Yiğit, S. & Doğdubay, M. (2020). Tüketicilerin yiyecekte yenilik korkusu düzeyleri üzerine bir araştırma. Gastroia: Journal of Gastronomy and Travel Research, 4 (1), 1-16.
  • Zağralı, E. & Akbaba, A. (2015). Turistlerin Destinasyon seçiminde yöresel yemeklerin rolü: İzmir yarımadasını ziyaret eden turistlerin görüşleri üzerine bir araştırma. Journal of Yasar University, 10 (40), 6633-6644.
There are 44 citations in total.

Details

Primary Language Turkish
Subjects Tourism (Other)
Journal Section Articles
Authors

Nuray Türker 0000-0001-5701-5674

Emre Akmanoğlu 0000-0003-2224-0980

Publication Date April 1, 2022
Submission Date January 9, 2022
Acceptance Date March 30, 2022
Published in Issue Year 2022 Volume: 6 Issue: 1

Cite

APA Türker, N., & Akmanoğlu, E. (2022). YENİ YİYECEK FOBİSİ VE GASTRONOMİ TURİZMİNİN GELİŞMESİNE ETKİSİ: KALİTATİF BİR ÇALIŞMA. Gastroia: Journal of Gastronomy And Travel Research, 6(1), 177-198. https://doi.org/10.32958/gastoria.1055484