Abstract
The main purpose of the research is to determine the mediating role of gastronomic elements that are effective in the travel motivation of individuals. In line with the literature review, a questionnaire based on the survey model was prepared in order to determine individuals' travel motivation, gastronomic elements that are effective in destination visit and individuals' thoughts about their anxiety or fear of new tastes and flavors (neophobia). With the help of the questionnaire prepared in accordance with its purpose, the necessary data for the research were obtained from 391 participants by using the convenience sampling method. According to the findings, both travel motivation and thoughts about gastronomic elements differ according to the demographic characteristics of individuals. It has also been determined that there is a significant relationship between travel motivation and gastronomic elements. Within the scope of the research, the effect of neophobia on travel motivation was also investigated.
References
- Bahtiyar, A., Can, B. (2016). Fen öğretmen adaylarının bilimsel süreç becerileri ile bilimsel araştırmaya yönelik tutumlarının incelenmesi. Buca Eğitim Fakültesi Dergisi, 42.
- Berbel-Pineda, J.M., Palacios-Florencio, B., Ramirez-Hurtado, J.M., Santos-Roldan, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171. https://doi.org/10.1016/j.ijgfs.2019.100171
- Björk, P. ve Kauppinen-Räisänen, H. (2016), “Exploring the multi-dimensionality of travellers' culinarygastronomic experiences”. Current Issues in Tourism, 19(12), ss. 1260-1280.
- Cankül, D., & Derya, A. V. C. I. (2019). Foodstagramming ve tatil deneyimine etkisi. Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi, 21(4), 1335-1347.
- Chen, L.J., Chen, W.P. (2015). Push-pull factors in international birders’ Travel. Tourism Management, 48, 416-425. http://dx.doi.org/10.1016/j.tourman.2014.12.011
- Cordova-Buiza, F., Gabriel-Campos, E., Castano-Prieto, L., Garcia-Garcia, L. (2021). The gastronomic experience: Motivation and satisfaction of the gastronomic tourist- The case of Puno City (Peru). Sustainability, 13(16), 9170. https://doi.org/10.3390/su13169170
- Çakmur, H. (2012). “Araştırmalarda ölçme-güvenilirlik-geçerlilik”. TAF Preventive Medicine Bulletin, 11(3): 339-344.
- Çanakçı, D.S. (2016). Kapadokya’nın bir gastro-turizm destinasyonu olarak değerlendirilmesi. Doktora Tezi. Mersin Üniversitesi Sosyal Bilimler Enstitüsü, Mersin
- Çorbacı, A., Yılmaz, G., Öztürk, A. & Sümbül, G. (2018). Progress on food and gastronomy Research in tourism, travel and hospitality in Turkey. Advances in Global Business and Economics.
- De Albuquerque Meneguel, C.R., Mundet, L. & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gasrtronomy tourism. International Journal of Hospitality Management, 83. 220-228. https://doi.org/10.1016/j.ijhm.2018.10.018
- Dixit, S.K. (2019). Gastronomic Tourism, The Routledge Handbook of Gastronomic Tourism, 13.
- Gajic, M. (2015). Gastronomic tourism- A way of tourism in growth. Quaestus, (6), 155.
- Galati, A., Testa, R., Schifani, G., & Migliore, G. (2023). Tourists’ motivation toward culinary destination choice: targeting Italian tourists. Journal of Foodservice Business Research, 26(4), 647-668. https://doi.org/10.1080/15378020.2021.1948295
- Garibaldi, R., Pozzi, A. (2018). Creating tourism experiences combining food and culture: An analysis among Italian producers. Tourism Review, 73(2), 230-241. https://doi.org/10.1108/TR-06-2017-0097
- Gülen, M. (2017). Gastronomi turizm potansiyeli ve geliştirilmesi kapsamında Afyonkarahisar ilinin değerlendirilmesi, Güncel Turizm Araştırmaları Dergisi, 1(1), 31-42.
- Güzel, B., Apaydın, M. (2016). Gastronomy tourism: Motivations and destinations. Global Issues and Trends in Tourism, 394.
- Hall, C.M., Mitchell, R. (2013). Gastronomic tourism. Nische tourism, 73.
- Henderson, J.C. (2009). Food tourism reviewed. British Food Journal, 111 (4), 317-326. https://doi.org/10.1108/00070700910951470
Abstract
The main purpose of the research is to determine the mediating role of gastronomic elements that are effective in the travel motivation of individuals. In line with the literature review, a questionnaire based on the survey model was prepared in order to determine individuals' travel motivation, gastronomic elements that are effective in destination visit and individuals' thoughts about their anxiety or fear of new tastes and flavors (neophobia). With the help of the questionnaire prepared in accordance with its purpose, the necessary data for the research were obtained from 391 participants by using the convenience sampling method. According to the findings, both travel motivation and thoughts about gastronomic elements differ according to the demographic characteristics of individuals. It has also been determined that there is a significant relationship between travel motivation and gastronomic elements. Within the scope of the research, the effect of neophobia on travel motivation was also investigated.
References
- Bahtiyar, A., Can, B. (2016). Fen öğretmen adaylarının bilimsel süreç becerileri ile bilimsel araştırmaya yönelik tutumlarının incelenmesi. Buca Eğitim Fakültesi Dergisi, 42.
- Berbel-Pineda, J.M., Palacios-Florencio, B., Ramirez-Hurtado, J.M., Santos-Roldan, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171. https://doi.org/10.1016/j.ijgfs.2019.100171
- Björk, P. ve Kauppinen-Räisänen, H. (2016), “Exploring the multi-dimensionality of travellers' culinarygastronomic experiences”. Current Issues in Tourism, 19(12), ss. 1260-1280.
- Cankül, D., & Derya, A. V. C. I. (2019). Foodstagramming ve tatil deneyimine etkisi. Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi, 21(4), 1335-1347.
- Chen, L.J., Chen, W.P. (2015). Push-pull factors in international birders’ Travel. Tourism Management, 48, 416-425. http://dx.doi.org/10.1016/j.tourman.2014.12.011
- Cordova-Buiza, F., Gabriel-Campos, E., Castano-Prieto, L., Garcia-Garcia, L. (2021). The gastronomic experience: Motivation and satisfaction of the gastronomic tourist- The case of Puno City (Peru). Sustainability, 13(16), 9170. https://doi.org/10.3390/su13169170
- Çakmur, H. (2012). “Araştırmalarda ölçme-güvenilirlik-geçerlilik”. TAF Preventive Medicine Bulletin, 11(3): 339-344.
- Çanakçı, D.S. (2016). Kapadokya’nın bir gastro-turizm destinasyonu olarak değerlendirilmesi. Doktora Tezi. Mersin Üniversitesi Sosyal Bilimler Enstitüsü, Mersin
- Çorbacı, A., Yılmaz, G., Öztürk, A. & Sümbül, G. (2018). Progress on food and gastronomy Research in tourism, travel and hospitality in Turkey. Advances in Global Business and Economics.
- De Albuquerque Meneguel, C.R., Mundet, L. & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gasrtronomy tourism. International Journal of Hospitality Management, 83. 220-228. https://doi.org/10.1016/j.ijhm.2018.10.018
- Dixit, S.K. (2019). Gastronomic Tourism, The Routledge Handbook of Gastronomic Tourism, 13.
- Gajic, M. (2015). Gastronomic tourism- A way of tourism in growth. Quaestus, (6), 155.
- Galati, A., Testa, R., Schifani, G., & Migliore, G. (2023). Tourists’ motivation toward culinary destination choice: targeting Italian tourists. Journal of Foodservice Business Research, 26(4), 647-668. https://doi.org/10.1080/15378020.2021.1948295
- Garibaldi, R., Pozzi, A. (2018). Creating tourism experiences combining food and culture: An analysis among Italian producers. Tourism Review, 73(2), 230-241. https://doi.org/10.1108/TR-06-2017-0097
- Gülen, M. (2017). Gastronomi turizm potansiyeli ve geliştirilmesi kapsamında Afyonkarahisar ilinin değerlendirilmesi, Güncel Turizm Araştırmaları Dergisi, 1(1), 31-42.
- Güzel, B., Apaydın, M. (2016). Gastronomy tourism: Motivations and destinations. Global Issues and Trends in Tourism, 394.
- Hall, C.M., Mitchell, R. (2013). Gastronomic tourism. Nische tourism, 73.
- Henderson, J.C. (2009). Food tourism reviewed. British Food Journal, 111 (4), 317-326. https://doi.org/10.1108/00070700910951470
Details
| Primary Language | English |
|---|---|
| Subjects | Human Resources and Industrial Relations (Other) |
| Journal Section | Research Articles |
| Authors | |
| Early Pub Date | October 25, 2024 |
| Publication Date | |
| Submission Date | August 1, 2024 |
| Acceptance Date | October 11, 2024 |
| Published in Issue | Year 2024 Volume: 5 Issue: 2 |
