Destination choice intentions based on attitudes toward local cuisine: The empirical study from an emerging country

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

International Journal of Gastronomy and Food Science Pub Date : 2025-05-06 DOI:10.1016/j.ijgfs.2025.101194

Thi-Phuoc Bui , Thang Quyet Nguyen , Hsiao-Ching Lee

引用次数: 0

Abstract

This research examines the intention to choose travel destinations based on tourists' attitudes toward local cuisine in an emerging country. Structural Equation Modeling (SEM) was employed to assess the likelihood of tourists choosing An Giang province, Vietnam, as a travel destination, based on multiple influencing factors such as word of mouth, cultural values, food quality, and price. The research results indicate that cultural values may be a key factor in promoting positive attitudes towards An Giang and attracting more tourists. These findings have practical implications for leveraging traditional cuisine to enhance tourist attraction.

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基于对当地美食态度的目的地选择意向：来自新兴国家的实证研究

本研究考察了在一个新兴国家，基于游客对当地美食的态度来选择旅游目的地的意图。基于口碑、文化价值、食品质量和价格等多重影响因素，采用结构方程模型（SEM）评估游客选择越南安江省作为旅游目的地的可能性。研究结果表明，文化价值可能是促进对安江的积极态度和吸引更多游客的关键因素。这些发现对于利用传统美食来提高旅游吸引力具有实际意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.