Peking duck, anyone? An analysis of international tourist food perceptions and influence factors

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-07-14 DOI:10.1016/j.ijgfs.2024.100980

Lina Zhong , Jiating Liu , Alastair M. Morrison , Liyu Yang

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引用次数: 0

Abstract

Feelings about local foods are thought to affect visitor perceptions of destination images. This research used content and statistical analysis of 2887 reviews of food posted on Tripadvisor by international tourists to Beijing. A conceptual model was constructed of the process of food perceptions. Country of origin influenced overall perceptions of food and dining in China's capital. Subsequently, international tourists from 45 countries were divided into groups based on economic levels, cultures, and geographic regions, and differences in food perceptions were further analyzed. The economic levels of countries significantly influenced taste preferences, service perceptions, and negative emotions, and cultural backgrounds affected dining reasons, flavor and restaurant location perceptions. However, it was found that the geographical regions of visitors did not significantly impact food perceptions. The research findings have reference value for destination food marketing strategies.

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谁想吃北京烤鸭？国际游客对美食的认知及影响因素分析

人们认为，对当地食物的感受会影响游客对目的地形象的认知。本研究通过对 Tripadvisor 上 2887 条北京国际游客发布的美食评论进行内容和统计分析，构建了美食感知过程的概念模型。研究构建了一个关于食物感知过程的概念模型。原籍国影响了游客对中国首都美食和餐饮的整体感知。随后，根据经济水平、文化和地理区域将来自 45 个国家的国际游客分为不同的组别，并进一步分析了他们对食物感知的差异。结果显示，各国的经济水平对口味偏好、服务感知和负面情绪有明显影响，文化背景对就餐原因、风味和餐厅位置感知有影响。然而，研究发现，游客的地理区域对食物感知的影响并不明显。研究结果对目的地美食营销策略具有参考价值。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.