Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2020, Cilt: 3 Sayı: 1, 3 - 19, 30.06.2020

Öz

Kaynakça

  • Almli, V.L., Verbeke, W., Vanhonacker, F., Naes, T., & Hersleth, M. (2011). General image and attribute perceptions of traditional food in six European countries. Food Quality and Preference, 22, 129-138.
  • Baloglu, S., & Mangaloglu, M. (2001). Tourism destination images of Turkey, Egypt, Greece, and Italy as perceived by U.S.-based tour operators and travel agents. Tourism Management, 22(1), 1–9.
  • Baloglu, S., & McCleary, K.W. (1999). A model of destination image formation. Annuals of Tourism Research, 35, 868-897. http://dx.doi.org/10.1016/S0160-7383(99)00030-4
  • Bartlett, J. E., Kotrlik, J. W., & Higgins, C. C. (2001). Organizational Research: Determining Appropriate Sample Size in Survey Research. Information Technology, Learning, and Performance Journal, 19(1), 43–50. Retrieved from http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.486.8295&rep=rep1&type=pdf
  • Baud-Bovy, M., & Lawson, F. (1977). Tourism and recreation development. London: Architectural Press.
  • Biasutti, M., & Frezza, L. (2009). Dimensions of music improvisation. Creativity research Journal, 21(2-3), 232-242.
  • Bigné, J. E., Sánchez, M. I., & Sánchez, J. (2001). Tourism image, evaluation variables and after purchase behaviour: inter-relationship. Tourism Management, 22(6), 607-616.
  • Cavaioli, F. J. (2008). Patterns of Italian Immigration to the United States. Catholic Social Science Review, 13, 213–229. doi: 10.5840/cssr20081314
  • Chen, C.-F. and D. Tsai. (2007). How destination image and evaluative factors affect behavioral intentions? Tourism management. 28(4): p. 1115-1122
  • Chenini , & Touaiti . (2018). Building Destination Loyalty Using Tourist Satisfaction and Destination Image: A Holistic Conceptual Framework . Journal of Tourism, Heritage & Services Marketing, 4(2), 37–43.
  • Cohen, E. & Avieli, N. (2004). Food in tourism – attraction and impediment. Annals of Tourism Research, 31(4), 755-778.
  • D’Antuono, L.F., & Bignami, C. (2012). Perception of typical Ukrainian foods among an Italian population. Food Quality and Preference, 25, 1-8.
  • Dehlvi, S., & Khan, O. A. (2017). Jasmine and jinns: memories and recipes of my Delhi. Noida, Uttar Pradesh, India: HarperCollins Publishers India.
  • Dekaphukan, P. (2019, January 16). Purani Dilli ka Khana – A Culinary Adventure through Old Delhi. Retrieved from https://www.travelscopeindia.com/blog/purani-dilli-ka-khana-a-culinary-adventure-through-old-delhi/.
  • Department of Homeland Security [DHS]. (2018, January 04). Table 28. Nonimmigrant Admissions (I-94 Only) By Selected Category of Admission and Region and Country Of Citizenship: Fiscal Year 2016. Retrieved from https://www.dhs.gov/immigration-statistics/yearbook/2016/table28
  • Duttagupta, S. (2013). Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study (Master’s thesis). University of Waterloo, Ontario, Canada.
  • Fischler, C. (1988). Food, self and identity. Social Science Information, 27(2), 275-292.
  • Gallarza, M. G., Saura, I. G., & García, H. C. (2002). Destination image: towards a conceptual framework. Annals of Tourism Research, 29(1), 56-78.
  • Gardaphé Fred L. (2004). Leaving little Italy: essaying Italian American culture. Albany: State University of New York Press.
  • Giddens, A. (1984). The constitution of society: outline of the theory of structuration. California : Polity Press.
  • Government of India. (2019). Ministry of Tourism Annual Report English (2018-2019) Ministry of Tourism. New Delhi.
  • Gupta, P., & Gordon, J. P. F. (2004). Understanding India’s Services Revolution. IMF Working Papers, 04(171), 1. doi: 10.5089/9781451858532.001
  • Hair, J. F. (2011). Multivariate Data Analysis: An Overview. International Encyclopedia of Statistical Science, 904–907. doi: 10.1007/978-3-642-04898-2_395
  • 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.
  • Hunt, J.D. (1975). Image as a factor in destination development. Journal of Travel Research, 13, 1-7.
  • Ignatov, E., & Smith, S. (2006). Segmenting Canadian Culinary Tourists. Current Issues in Tourism RCIT, 9(3), 235-255.
  • Karim, S. A. (2006). Culinary tourism as a destination attraction: an empirical examination of the destinations food image and information sources (dissertation). Oklahoma State University , Oklahoma City, OK.
  • Karim, S. Ab. & Chi, A.G. (2010). Culinary tourism as destination attraction: an empirical examination of destinations’ food image. Journal of Hospitality Marketing & Management, 19, 531-555.
  • Kim, Yeong Gug & Eves, Anita & Scarles, Caroline. (2009). Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management. 28. 423-431. 10.1016/j.ijhm.2008.11.005.
  • Lee, T-H., & Crompton, J. (1992). Measuring novelty seeking in tourism. Annals of Tourism Research, 19(4), 732-751.
  • Lertputtarak, S. (2012). The Relationship between Destination Image, Food Image, and Revisiting Pattaya, Thailand. International Journal of Business and Management, 7(5). doi: 10.5539/ijbm.v7n5p111
  • Lin, Y. C. (2006). Food images in destination marketing [Unpublished doctoral thesis]. Purdue University, Lafayette, IN.
  • Lin, Y-C., Pearson, T.E., & Cai, L.A. (2011). Food as a form of destination identity: a tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
  • Lupton, D. (1996). Food, the body and self. London: Sage.
  • Mills, J. (2005). Addres.sing the concems of conservatoire students about school music teaching. British Journal of Music Education, 22(1), 63-75.
  • Nadeau, J., Heslop, L., O’Reilly, N., & Luk, P. (2008). Destination in a country image context. Annals of Tourism Research, 35(1), 84–106. doi: 10.1016/j.annals.2007.06.012
  • Pant, P. (2013). India cookbook. London: Phaidon.
  • Quan, S. & Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
  • Rahman, N. (2017, May 17). Category: Cultural Traditions and Rituals. Retrieved from https://eportfolios.macaulay.cuny.edu/lobel17/category/cultural-traditions-and-rituals/.
  • Scott, R., Schewe, C. & Frederick, D. (1978). A multi-brand/multi-attribute model of tourist state choice. Journal of Travel Research, 17(3), 23-29.
  • Shenoy, S. (2005). Food tourism and the culinary tourist. [Doctoral dissertation], Retrieved from Libraries Australia, (46025053)
  • Smith, S., 2007. Analysis of tourists attending a culinary event: Motivations, satisfaction, and behavioural outcomes. [Doctoral dissertation, University of Tennessee, Knoxville].
  • Snedecor, G. W., & Cochran, W. G. (1989). Statistical methods. Ames, IA: Iowa State University Press.
  • Soofi, M. A. (2010). The Delhi walla hangouts. Noida: Collins.
  • Tapachai, N., & Waryszak, R., (2000). An examination of the role of beneficial image in tourist destination selection. Journal of Travel Research, 39, 37-44.
  • Tardi, A. (2007, October 24). Spacious Food Bazaar in Turin Plans Manhattan Branch. Retrieved from https://www.nytimes.com/2007/10/24/dining/24eata.html.
  • The Hindu. (2016, October 13). Presenting India in a microcosm. Retrieved from https://www.thehindu.com/news/cities/Delhi/Presenting-India-in-a-microcosm/article16069611.ece.
  • Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland: five cases. British Food Journal, 109(9), 721734.
  • Vishal, A. (2015, October 11). Delhi: The diversity of the Capital's food is a reflection of the many kinds of people who call it their home. Retrieved from https://economictimes.indiatimes.com.
  • Wang, C-Y., & Hsu, M. K. (2010). The relationships of destination image, satisfaction, and behavioral intentions: an integrated model. Journal of Travel and Tourism Marketing, 27(8), 829-843.

FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK

Yıl 2020, Cilt: 3 Sayı: 1, 3 - 19, 30.06.2020

Öz

A tourist’s destination image is formed by multiple factors. Food is one such factor that creates distinct identity for a destination; hence, food tourism is essential for destination promotion. The current study is focused on a destination’s food image and its relation to traveler’s likelihood to visit that destination. For this study two cities have been identified, namely, New Delhi, India and New York City, USA as cases to establish this relationship. The two mega cities are similar in being popular tourist entry points and destinations while being different in culture, heritage, and food habits. The current study uses primary tourist data in both cities to empirically examine the relation between food image and a tourist’s intention to visit. The research question and related hypothesis were tested empirically to answer the research question, whether the select city’s food images significantly predicts likelihood of a tourist visiting the destination. This study gives an insight into the tourist’s impression of New Delhi and New York’s food and dining experience; and gives impetus to destination marketing by spotlighting local cuisine and food culture.

Kaynakça

  • Almli, V.L., Verbeke, W., Vanhonacker, F., Naes, T., & Hersleth, M. (2011). General image and attribute perceptions of traditional food in six European countries. Food Quality and Preference, 22, 129-138.
  • Baloglu, S., & Mangaloglu, M. (2001). Tourism destination images of Turkey, Egypt, Greece, and Italy as perceived by U.S.-based tour operators and travel agents. Tourism Management, 22(1), 1–9.
  • Baloglu, S., & McCleary, K.W. (1999). A model of destination image formation. Annuals of Tourism Research, 35, 868-897. http://dx.doi.org/10.1016/S0160-7383(99)00030-4
  • Bartlett, J. E., Kotrlik, J. W., & Higgins, C. C. (2001). Organizational Research: Determining Appropriate Sample Size in Survey Research. Information Technology, Learning, and Performance Journal, 19(1), 43–50. Retrieved from http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.486.8295&rep=rep1&type=pdf
  • Baud-Bovy, M., & Lawson, F. (1977). Tourism and recreation development. London: Architectural Press.
  • Biasutti, M., & Frezza, L. (2009). Dimensions of music improvisation. Creativity research Journal, 21(2-3), 232-242.
  • Bigné, J. E., Sánchez, M. I., & Sánchez, J. (2001). Tourism image, evaluation variables and after purchase behaviour: inter-relationship. Tourism Management, 22(6), 607-616.
  • Cavaioli, F. J. (2008). Patterns of Italian Immigration to the United States. Catholic Social Science Review, 13, 213–229. doi: 10.5840/cssr20081314
  • Chen, C.-F. and D. Tsai. (2007). How destination image and evaluative factors affect behavioral intentions? Tourism management. 28(4): p. 1115-1122
  • Chenini , & Touaiti . (2018). Building Destination Loyalty Using Tourist Satisfaction and Destination Image: A Holistic Conceptual Framework . Journal of Tourism, Heritage & Services Marketing, 4(2), 37–43.
  • Cohen, E. & Avieli, N. (2004). Food in tourism – attraction and impediment. Annals of Tourism Research, 31(4), 755-778.
  • D’Antuono, L.F., & Bignami, C. (2012). Perception of typical Ukrainian foods among an Italian population. Food Quality and Preference, 25, 1-8.
  • Dehlvi, S., & Khan, O. A. (2017). Jasmine and jinns: memories and recipes of my Delhi. Noida, Uttar Pradesh, India: HarperCollins Publishers India.
  • Dekaphukan, P. (2019, January 16). Purani Dilli ka Khana – A Culinary Adventure through Old Delhi. Retrieved from https://www.travelscopeindia.com/blog/purani-dilli-ka-khana-a-culinary-adventure-through-old-delhi/.
  • Department of Homeland Security [DHS]. (2018, January 04). Table 28. Nonimmigrant Admissions (I-94 Only) By Selected Category of Admission and Region and Country Of Citizenship: Fiscal Year 2016. Retrieved from https://www.dhs.gov/immigration-statistics/yearbook/2016/table28
  • Duttagupta, S. (2013). Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study (Master’s thesis). University of Waterloo, Ontario, Canada.
  • Fischler, C. (1988). Food, self and identity. Social Science Information, 27(2), 275-292.
  • Gallarza, M. G., Saura, I. G., & García, H. C. (2002). Destination image: towards a conceptual framework. Annals of Tourism Research, 29(1), 56-78.
  • Gardaphé Fred L. (2004). Leaving little Italy: essaying Italian American culture. Albany: State University of New York Press.
  • Giddens, A. (1984). The constitution of society: outline of the theory of structuration. California : Polity Press.
  • Government of India. (2019). Ministry of Tourism Annual Report English (2018-2019) Ministry of Tourism. New Delhi.
  • Gupta, P., & Gordon, J. P. F. (2004). Understanding India’s Services Revolution. IMF Working Papers, 04(171), 1. doi: 10.5089/9781451858532.001
  • Hair, J. F. (2011). Multivariate Data Analysis: An Overview. International Encyclopedia of Statistical Science, 904–907. doi: 10.1007/978-3-642-04898-2_395
  • 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.
  • Hunt, J.D. (1975). Image as a factor in destination development. Journal of Travel Research, 13, 1-7.
  • Ignatov, E., & Smith, S. (2006). Segmenting Canadian Culinary Tourists. Current Issues in Tourism RCIT, 9(3), 235-255.
  • Karim, S. A. (2006). Culinary tourism as a destination attraction: an empirical examination of the destinations food image and information sources (dissertation). Oklahoma State University , Oklahoma City, OK.
  • Karim, S. Ab. & Chi, A.G. (2010). Culinary tourism as destination attraction: an empirical examination of destinations’ food image. Journal of Hospitality Marketing & Management, 19, 531-555.
  • Kim, Yeong Gug & Eves, Anita & Scarles, Caroline. (2009). Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management. 28. 423-431. 10.1016/j.ijhm.2008.11.005.
  • Lee, T-H., & Crompton, J. (1992). Measuring novelty seeking in tourism. Annals of Tourism Research, 19(4), 732-751.
  • Lertputtarak, S. (2012). The Relationship between Destination Image, Food Image, and Revisiting Pattaya, Thailand. International Journal of Business and Management, 7(5). doi: 10.5539/ijbm.v7n5p111
  • Lin, Y. C. (2006). Food images in destination marketing [Unpublished doctoral thesis]. Purdue University, Lafayette, IN.
  • Lin, Y-C., Pearson, T.E., & Cai, L.A. (2011). Food as a form of destination identity: a tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
  • Lupton, D. (1996). Food, the body and self. London: Sage.
  • Mills, J. (2005). Addres.sing the concems of conservatoire students about school music teaching. British Journal of Music Education, 22(1), 63-75.
  • Nadeau, J., Heslop, L., O’Reilly, N., & Luk, P. (2008). Destination in a country image context. Annals of Tourism Research, 35(1), 84–106. doi: 10.1016/j.annals.2007.06.012
  • Pant, P. (2013). India cookbook. London: Phaidon.
  • Quan, S. & Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
  • Rahman, N. (2017, May 17). Category: Cultural Traditions and Rituals. Retrieved from https://eportfolios.macaulay.cuny.edu/lobel17/category/cultural-traditions-and-rituals/.
  • Scott, R., Schewe, C. & Frederick, D. (1978). A multi-brand/multi-attribute model of tourist state choice. Journal of Travel Research, 17(3), 23-29.
  • Shenoy, S. (2005). Food tourism and the culinary tourist. [Doctoral dissertation], Retrieved from Libraries Australia, (46025053)
  • Smith, S., 2007. Analysis of tourists attending a culinary event: Motivations, satisfaction, and behavioural outcomes. [Doctoral dissertation, University of Tennessee, Knoxville].
  • Snedecor, G. W., & Cochran, W. G. (1989). Statistical methods. Ames, IA: Iowa State University Press.
  • Soofi, M. A. (2010). The Delhi walla hangouts. Noida: Collins.
  • Tapachai, N., & Waryszak, R., (2000). An examination of the role of beneficial image in tourist destination selection. Journal of Travel Research, 39, 37-44.
  • Tardi, A. (2007, October 24). Spacious Food Bazaar in Turin Plans Manhattan Branch. Retrieved from https://www.nytimes.com/2007/10/24/dining/24eata.html.
  • The Hindu. (2016, October 13). Presenting India in a microcosm. Retrieved from https://www.thehindu.com/news/cities/Delhi/Presenting-India-in-a-microcosm/article16069611.ece.
  • Tikkanen, I. (2007). Maslow's hierarchy and food tourism in Finland: five cases. British Food Journal, 109(9), 721734.
  • Vishal, A. (2015, October 11). Delhi: The diversity of the Capital's food is a reflection of the many kinds of people who call it their home. Retrieved from https://economictimes.indiatimes.com.
  • Wang, C-Y., & Hsu, M. K. (2010). The relationships of destination image, satisfaction, and behavioral intentions: an integrated model. Journal of Travel and Tourism Marketing, 27(8), 829-843.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Sandeep Chatterjee Bu kişi benim 0000-0003-0298-6494

Paramita Suklabaıdya Bu kişi benim 0000-0002-5051-2421

Yayımlanma Tarihi 30 Haziran 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 3 Sayı: 1

Kaynak Göster

APA Chatterjee, S., & Suklabaıdya, P. (2020). FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK. Journal of Gastronomy Hospitality and Travel, 3(1), 3-19.