Determining The Relationship Between Tourists’ Food Neophobia and Food Variety Seeking With Destination Revisit Intention
Yıl 2022,
Cilt: 25 Sayı: 1, 120 - 144, 29.06.2022
Ece Konaklıoğlu
,
Fulya Algül
Öz
It is known that food consumption has an important place in destination visits. Some tourists approach the cuisines of different cultures with hesitation, while others may be willing to try different foods by seeking variety for reasons such as curiosity and difference. This study investigated whether these two different situations are related on the intention to revisit the destination, a questionnaire was applied to 585 Arab tourists visiting Istanbul. As a result of the analysis, the conclusion has been reached there was a negative relationship between the intention to revisit and of food neophobia and a positive relationship between of seeking food variety tendency.
Kaynakça
- Asperin, A. E., Phillips, W. J., and Wolfe, K. (2011). Exploring food neophobia and perceptions of ethnic foods: The case of Chinese and Thai cuisines. International CHRIE Conference-Refereed Track. 4.
- Ayaz, N. ve Yalı, S. (2017). Kültürel Turistlerin Seyahat Tercihleri ve Yiyecek-İçecek Beklentileri: Safranbolu Örneği. Türk Turizm Araştırmaları Dergisi, 1(1), 43-61. doi: 10.26677/tutad.2017.3
- Björk, P., ve Kauppinen-Räisänen, H. (2016). Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280. https://doi.org/10.1080/13683500.2013.868412
- Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism Management, 21(1), 97-116. https://doi.org/10.1016/S0261-5177(99)00095-3
- Choe, Y.J. and Cho, S.M. (2011). Food neophobia and willingness to try non-traditional foods for Koreans. Food Quality and Preference, 22(7), 671-677. https://doi.org/10.1016/j.foodqual.2011.05.002
- Chung, S. J., and Vickers, Z. (2007). Long-term acceptability and choice of teas differing in sweetness. Food Quality and Preference, 18(7), 963-974. https://doi.org/10.1016/j.foodqual.2007.03.011
- George, D., and Mallery, P. (2020). IBM SPSS Statistics 26 Step by Step: A Simple Guide and Reference. Routledge.
- Hall, M.C. and Sharples, L.(2004). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. C. M. Hall, L. Sharples, R. Mitchell, N. Macionis ve B. Cambourne (Eds.). Food tourism around the world. Routledge, pp.1-24. https://doi.org/10.4324/9780080477862
- Hartmann, C., and Siegrist, M. (2017). Insects as food: Perception and acceptance. Findings from current research. Ernahrungs Umschau, 64(3), 44-50. doi:10.4455/eu.2017.010
- Horng, J. S., Liu, C. H., Chou, H. Y., & Tsai, C. Y. (2012). Understanding the impact of culinary brand equity and destination familiarity on travel intentions. Tourism management, 33(4), 815-824.
- Kahn, B. E. (1995). Consumer variety-seeking among goods and services: An integrative review. Journal of retailing and consumer services, 2(3), 139-148. https://doi.org/10.1016/0969-6989(95)00038-0
- Kayış, A. (2010). Güvenilirlik Analizi (Reliability Analysis). Ş. Kalaycı (Ed.), SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri, 5. Baskı İçinde (404-419), Ankara: Asil Yayın.
- Kim, Y. G., Suh, B. W., and Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International journal of hospitality management, 29(2), 216-226. http://dx.doi.org/10.1016/j.ijhm.2009.10.015
- Kivela, J. J., and Crotts, J. C. (2009). Understanding travelers' experiences of gastronomy through etymology and narration. Journal of Hospitality & Tourism Research, 33(2), 161-192. https://doi.org/10.1177/1096348008329868
- Kumar, G. M. K. (2019). Gastronomic tourism- A way of supplementing tourism in the Andaman& Nicobar Islands. International Journal of Gastronomy and Food Scince, 16, 1-6. https://doi.org/10.1016/j.ijgfs.2019.100139
- Küçüksille, E. (2010). Çoklu Doğrusal Regresyon Modeli. Ş. Kalaycı (Ed.), SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri, 5. Baskı İçinde (259-269), Ankara: Asil Yayın.
- Lähteenmäki, L., and Arvola, A. (2001). Food neophobia and variety seeking—consumer fear or demand for new food products. J. Frewer, E. Risvik and H. Schifferstein(Eds.) In Food, people and society (pp. 161-175). Springer, Berlin, Heidelberg.
- Lee, K. (1989). Food neophobia: major causes and treatments. Food Technology, 43(12), 62-73.
- Mert, M. (2016). Yatay Kesit Veri Analizi Bilgisayar Uygulamaları, 1. Baskı, Ankara: Detay Yayıncılık.
- Niininen, O., Szivas, E., and Riley, M. (2004). Destination loyalty and repeat behaviour: An application of optimum stimulation measurement. International Journal of Tourism Research, 6(6), 439-447. http://dx.doi.org/10.1002/jtr.511
- Niu, B., Chen, L., Liu, Y., and Jin, Y. (2019). Joint price and quality decisions considering Chinese customers' variety seeking behavior. International Journal of Production Economics, 213, 97-107. https://doi.org/10.1016/j.ijpe.2019.02.022
- Olabi, A., Najm, N. E. O., Baghdadi, O. K., and Morton, J. M. (2009). Food neophobia levels of Lebanese and American college students. Food Quality and Preference, 20(5), 353-362. http://dx.doi.org/10.1016%2Fj.foodqual.2009.01.005
- Oppermann, M. (2000). Tourism Destination Loyalty. Journal of Travel Research, 39(1), 78-84. https://doi.org/10.1177%2F004728750003900110
- Pelchat, M. L., and Pliner, P. (1995). “Try it. You’ll like it”. Effects of information on willingness to try novel foods. Appetite, 24(2), 153-165. doi:10.1016/S0195-6663(95)99373-8
- Pike, S., and Page, S. J. (2014). Destination Marketing Organizations and destination marketing: A narrative analysis of the literature. Tourism Management, 41, 202-227. https://doi.org/10.1016/j.tourman.2013.09.009
- Pliner, P., and Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120. https://doi.org/10.1016/0195-6663(92)90014-W
- Pratminingsih, S.A., Rudatin, C.L., and Rimenta, T. (2014). Roles of Motivation and Destination Image in Predicting Tourist Revisit Intention: A Case of Bandung - Indonesia. International journal of innovation, management and technology, 5. https://doi.org/10.7763/IJIMT.2014.V5.479
- Quan, S., and Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 25(3), 297-305. http://dx.doi.org/10.1016/S0261-5177(03)00130-4
- Rachão, S., Breda, Z., Fernandes, C., and Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33-49. https://doi.org/10.54055/ejtr.v21i.357
- Rızaoğlu, B., Ayazlar, R. A., ve Gençer, K. (2014). Yiyecek deneyimiyle bireysel eğilimlerin sosyo-demografik özellikler açısından değerlendirilmesi: Kuşadası’na gelen yabancı turistler örneği. 14. Ulusal Turizm Kongresi Bildiri Kitabı, 669-687.
- Ritchie, J. B., and Crouch, G. I. (2003). The competitive destination: A sustainable tourism perspective. Cabi. http://dx.doi.org/10.1079/9780851996646.0000
- Sormaz, U., Akmese, H., Gunes, E. and Aras, S. (2016). Gastronomy in Tourism. Procedia Economics and Finance, 39, 725-730. doi: 10.1016/S2212-5671(16)30286-6
- Sönmez, S. F., and Graefe, A. R. (1998). Determining future travel behavior from past travel experience and perceptions of risk and safety. Journal of travel research, 37(2), 171-177. https://doi.org/10.1177%2F004728759803700209
- T.C. Kültür ve Turizm Bakanlığı. Sınır İstatistikleri https://yigm.ktb.gov.tr/TR-249709/yillik-bultenler.html Erişim tarihi: 1 Mayıs 2022.
- T.C. Kültür ve Turizm Bakanlığı. İstanbul Turizm İstatistikleri https://istanbul.ktb.gov.tr/TR-283483/istanbul-turizm-istatistikleri---2021.html Erişim tarihi: 1 Mart 2022.
- Türk Dil Kurumu Sözlükleri. Destinasyon. Türk Dil Kurumu. https://sozluk.gov.tr/ Erişim tarihi: 10 Mart 2022
- Türk Dil Kurumu Sözlükleri. Gastronomi. Türk Dil Kurumu. https://sozluk.gov.tr/ Erişim tarihi: 17 Mart 2022
- Um, S., Chon, K., and Ro, Y. (2006). Antecedents of revisit intention. Annals of Tourism Research, 33(4), 1141-1158. doi:10.1016/j.annals.2006.06.003
- Van Trijp, H. C., & Steenkamp, J. B. E. (1992). Consumers' variety seeking tendency with respect to foods: Measurement and managerial implications. European Review of Agricultural Economics, 19(2), 181-195.
- Vanhove, N. (2005). The economics of tourism destinations. Routledge.
- Wahid, M. D. S., Aliman, K.N., Hashim, M.S. and Harudin, S. (2016). First- time and Repeat Visitors to Langkawi Island, Malaysia. Pprocedia Eeconomics and Financ 35, 622-631. https://doi.org/10.1016/S2212-5671(16)00076-9
- Wang, D. (2004). Tourist Behaviour and Repeat Visitation to Hong Kong, Tourism Geographies, 6:1, 99-118. doi: 10.1080/14616680320001722355
- Witt, S. F., and Witt, C. A. (1995). Forecasting tourism demand: A review of empirical research. International Journal of Forecasting, 11(3), 447-475. doi:10.1016/0169-2070(95)00591-7
Turistlerin Gıda Neofobisi ve Gıda Çeşitlilik Arayışının Destinasyonu Tekrar Ziyaret Etme Niyeti ile İlişkisinin Belirlenmesi
Yıl 2022,
Cilt: 25 Sayı: 1, 120 - 144, 29.06.2022
Ece Konaklıoğlu
,
Fulya Algül
Öz
Herhangi bir turizm destinasyonu gastronomi turizmi için tercih edilmiş olmasa bile, destinasyona ait yerel mutfağın turistlerin ziyaret deneyiminde etkisi olduğu bilinmektedir. Farklı kültürlere ait mutfaklara, turistlerin bir kısmı korkuyla yaklaşıp aşina olmadıkları gıda ürünlerini denemeyi reddedilmekte diğer bir kısmı da merak ve farklılık arayışı gibi sebeplerle çeşitlilik arayışına yönelip, farklı gıdaları denemeye istekli olabilmektedir. Bu iki farklı tutumun destinasyonu tekrar ziyaret etme niyetinde etkisi olup olmadığının araştırıldığı çalışmada, İstanbul’u ziyaret eden 585 Arap turiste anket uygulanmış ve yapılan analizler sonucunda tekrar ziyaret etme niyeti ile gıda neofobisi düzeyi arasında negatif yönlü, çeşitlilik arayışı düzeyi arasında ise pozitif yönlü bir ilişki olduğu sonucuna ulaşılmıştır.
Kaynakça
- Asperin, A. E., Phillips, W. J., and Wolfe, K. (2011). Exploring food neophobia and perceptions of ethnic foods: The case of Chinese and Thai cuisines. International CHRIE Conference-Refereed Track. 4.
- Ayaz, N. ve Yalı, S. (2017). Kültürel Turistlerin Seyahat Tercihleri ve Yiyecek-İçecek Beklentileri: Safranbolu Örneği. Türk Turizm Araştırmaları Dergisi, 1(1), 43-61. doi: 10.26677/tutad.2017.3
- Björk, P., ve Kauppinen-Räisänen, H. (2016). Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280. https://doi.org/10.1080/13683500.2013.868412
- Buhalis, D. (2000). Marketing the competitive destination of the future. Tourism Management, 21(1), 97-116. https://doi.org/10.1016/S0261-5177(99)00095-3
- Choe, Y.J. and Cho, S.M. (2011). Food neophobia and willingness to try non-traditional foods for Koreans. Food Quality and Preference, 22(7), 671-677. https://doi.org/10.1016/j.foodqual.2011.05.002
- Chung, S. J., and Vickers, Z. (2007). Long-term acceptability and choice of teas differing in sweetness. Food Quality and Preference, 18(7), 963-974. https://doi.org/10.1016/j.foodqual.2007.03.011
- George, D., and Mallery, P. (2020). IBM SPSS Statistics 26 Step by Step: A Simple Guide and Reference. Routledge.
- Hall, M.C. and Sharples, L.(2004). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. C. M. Hall, L. Sharples, R. Mitchell, N. Macionis ve B. Cambourne (Eds.). Food tourism around the world. Routledge, pp.1-24. https://doi.org/10.4324/9780080477862
- Hartmann, C., and Siegrist, M. (2017). Insects as food: Perception and acceptance. Findings from current research. Ernahrungs Umschau, 64(3), 44-50. doi:10.4455/eu.2017.010
- Horng, J. S., Liu, C. H., Chou, H. Y., & Tsai, C. Y. (2012). Understanding the impact of culinary brand equity and destination familiarity on travel intentions. Tourism management, 33(4), 815-824.
- Kahn, B. E. (1995). Consumer variety-seeking among goods and services: An integrative review. Journal of retailing and consumer services, 2(3), 139-148. https://doi.org/10.1016/0969-6989(95)00038-0
- Kayış, A. (2010). Güvenilirlik Analizi (Reliability Analysis). Ş. Kalaycı (Ed.), SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri, 5. Baskı İçinde (404-419), Ankara: Asil Yayın.
- Kim, Y. G., Suh, B. W., and Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International journal of hospitality management, 29(2), 216-226. http://dx.doi.org/10.1016/j.ijhm.2009.10.015
- Kivela, J. J., and Crotts, J. C. (2009). Understanding travelers' experiences of gastronomy through etymology and narration. Journal of Hospitality & Tourism Research, 33(2), 161-192. https://doi.org/10.1177/1096348008329868
- Kumar, G. M. K. (2019). Gastronomic tourism- A way of supplementing tourism in the Andaman& Nicobar Islands. International Journal of Gastronomy and Food Scince, 16, 1-6. https://doi.org/10.1016/j.ijgfs.2019.100139
- Küçüksille, E. (2010). Çoklu Doğrusal Regresyon Modeli. Ş. Kalaycı (Ed.), SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri, 5. Baskı İçinde (259-269), Ankara: Asil Yayın.
- Lähteenmäki, L., and Arvola, A. (2001). Food neophobia and variety seeking—consumer fear or demand for new food products. J. Frewer, E. Risvik and H. Schifferstein(Eds.) In Food, people and society (pp. 161-175). Springer, Berlin, Heidelberg.
- Lee, K. (1989). Food neophobia: major causes and treatments. Food Technology, 43(12), 62-73.
- Mert, M. (2016). Yatay Kesit Veri Analizi Bilgisayar Uygulamaları, 1. Baskı, Ankara: Detay Yayıncılık.
- Niininen, O., Szivas, E., and Riley, M. (2004). Destination loyalty and repeat behaviour: An application of optimum stimulation measurement. International Journal of Tourism Research, 6(6), 439-447. http://dx.doi.org/10.1002/jtr.511
- Niu, B., Chen, L., Liu, Y., and Jin, Y. (2019). Joint price and quality decisions considering Chinese customers' variety seeking behavior. International Journal of Production Economics, 213, 97-107. https://doi.org/10.1016/j.ijpe.2019.02.022
- Olabi, A., Najm, N. E. O., Baghdadi, O. K., and Morton, J. M. (2009). Food neophobia levels of Lebanese and American college students. Food Quality and Preference, 20(5), 353-362. http://dx.doi.org/10.1016%2Fj.foodqual.2009.01.005
- Oppermann, M. (2000). Tourism Destination Loyalty. Journal of Travel Research, 39(1), 78-84. https://doi.org/10.1177%2F004728750003900110
- Pelchat, M. L., and Pliner, P. (1995). “Try it. You’ll like it”. Effects of information on willingness to try novel foods. Appetite, 24(2), 153-165. doi:10.1016/S0195-6663(95)99373-8
- Pike, S., and Page, S. J. (2014). Destination Marketing Organizations and destination marketing: A narrative analysis of the literature. Tourism Management, 41, 202-227. https://doi.org/10.1016/j.tourman.2013.09.009
- Pliner, P., and Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120. https://doi.org/10.1016/0195-6663(92)90014-W
- Pratminingsih, S.A., Rudatin, C.L., and Rimenta, T. (2014). Roles of Motivation and Destination Image in Predicting Tourist Revisit Intention: A Case of Bandung - Indonesia. International journal of innovation, management and technology, 5. https://doi.org/10.7763/IJIMT.2014.V5.479
- Quan, S., and Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism management, 25(3), 297-305. http://dx.doi.org/10.1016/S0261-5177(03)00130-4
- Rachão, S., Breda, Z., Fernandes, C., and Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33-49. https://doi.org/10.54055/ejtr.v21i.357
- Rızaoğlu, B., Ayazlar, R. A., ve Gençer, K. (2014). Yiyecek deneyimiyle bireysel eğilimlerin sosyo-demografik özellikler açısından değerlendirilmesi: Kuşadası’na gelen yabancı turistler örneği. 14. Ulusal Turizm Kongresi Bildiri Kitabı, 669-687.
- Ritchie, J. B., and Crouch, G. I. (2003). The competitive destination: A sustainable tourism perspective. Cabi. http://dx.doi.org/10.1079/9780851996646.0000
- Sormaz, U., Akmese, H., Gunes, E. and Aras, S. (2016). Gastronomy in Tourism. Procedia Economics and Finance, 39, 725-730. doi: 10.1016/S2212-5671(16)30286-6
- Sönmez, S. F., and Graefe, A. R. (1998). Determining future travel behavior from past travel experience and perceptions of risk and safety. Journal of travel research, 37(2), 171-177. https://doi.org/10.1177%2F004728759803700209
- T.C. Kültür ve Turizm Bakanlığı. Sınır İstatistikleri https://yigm.ktb.gov.tr/TR-249709/yillik-bultenler.html Erişim tarihi: 1 Mayıs 2022.
- T.C. Kültür ve Turizm Bakanlığı. İstanbul Turizm İstatistikleri https://istanbul.ktb.gov.tr/TR-283483/istanbul-turizm-istatistikleri---2021.html Erişim tarihi: 1 Mart 2022.
- Türk Dil Kurumu Sözlükleri. Destinasyon. Türk Dil Kurumu. https://sozluk.gov.tr/ Erişim tarihi: 10 Mart 2022
- Türk Dil Kurumu Sözlükleri. Gastronomi. Türk Dil Kurumu. https://sozluk.gov.tr/ Erişim tarihi: 17 Mart 2022
- Um, S., Chon, K., and Ro, Y. (2006). Antecedents of revisit intention. Annals of Tourism Research, 33(4), 1141-1158. doi:10.1016/j.annals.2006.06.003
- Van Trijp, H. C., & Steenkamp, J. B. E. (1992). Consumers' variety seeking tendency with respect to foods: Measurement and managerial implications. European Review of Agricultural Economics, 19(2), 181-195.
- Vanhove, N. (2005). The economics of tourism destinations. Routledge.
- Wahid, M. D. S., Aliman, K.N., Hashim, M.S. and Harudin, S. (2016). First- time and Repeat Visitors to Langkawi Island, Malaysia. Pprocedia Eeconomics and Financ 35, 622-631. https://doi.org/10.1016/S2212-5671(16)00076-9
- Wang, D. (2004). Tourist Behaviour and Repeat Visitation to Hong Kong, Tourism Geographies, 6:1, 99-118. doi: 10.1080/14616680320001722355
- Witt, S. F., and Witt, C. A. (1995). Forecasting tourism demand: A review of empirical research. International Journal of Forecasting, 11(3), 447-475. doi:10.1016/0169-2070(95)00591-7