Exploring visitors’ coastal gastronomy experiences through the lens of the theory of consumption value

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

International Journal of Gastronomy and Food Science Pub Date : 2025-05-07 DOI:10.1016/j.ijgfs.2025.101197

Soyoung An, Jinkyung Choi

{"title":"Exploring visitors’ coastal gastronomy experiences through the lens of the theory of consumption value","authors":"Soyoung An, Jinkyung Choi","doi":"10.1016/j.ijgfs.2025.101197","DOIUrl":null,"url":null,"abstract":"<div><div>The current study examines the structural relationships between visitors' gastronomy experiences, consumption value, attitudes, and revisit intentions in coastal regions. Data were collected online in early September 2024, resulting in 446 responses from Korean tourists who visited a coastal region and experienced local food. For the final analysis, SPSS 28 was used for descriptive and inferential analyses of the respondents, while AMOS 28 was employed to perform confirmatory factor analysis and structural equation modeling to test 15 hypotheses. The findings revealed that visitors’ gastronomy experiences had significant relationships with all dimensions of consumption value, including emotional, epistemic, health, price, prestige, taste/quality, and interaction value. Furthermore, emotional, health, taste/quality, and interaction value significantly and positively influenced attitudes toward local food consumption. A positive relationship was also found between attitudes and revisit intentions. This study provides both practical and theoretical implications for understanding the role of gastronomy in coastal regions.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101197"},"PeriodicalIF":3.2000,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X25000988","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The current study examines the structural relationships between visitors' gastronomy experiences, consumption value, attitudes, and revisit intentions in coastal regions. Data were collected online in early September 2024, resulting in 446 responses from Korean tourists who visited a coastal region and experienced local food. For the final analysis, SPSS 28 was used for descriptive and inferential analyses of the respondents, while AMOS 28 was employed to perform confirmatory factor analysis and structural equation modeling to test 15 hypotheses. The findings revealed that visitors’ gastronomy experiences had significant relationships with all dimensions of consumption value, including emotional, epistemic, health, price, prestige, taste/quality, and interaction value. Furthermore, emotional, health, taste/quality, and interaction value significantly and positively influenced attitudes toward local food consumption. A positive relationship was also found between attitudes and revisit intentions. This study provides both practical and theoretical implications for understanding the role of gastronomy in coastal regions.

查看原文本刊更多论文

以消费价值理论为视角，探索游客的滨海美食体验

本研究考察了沿海地区游客的美食体验、消费价值、态度和再访意向之间的结构性关系。该调查于2024年9月初在网上收集数据，结果收到了446份访问沿海地区、品尝当地美食的韩国游客的反馈。最后使用SPSS 28对调查对象进行描述性和推断性分析，使用AMOS 28进行验证性因子分析和结构方程建模，对15个假设进行检验。研究发现，游客的美食体验与消费价值的各个维度都有显著的关系，包括情感、认知、健康、价格、声望、味道/质量和互动价值。此外，情绪、健康、口味/品质和互动价值显著正向影响当地食品消费态度。态度与重访意向之间也存在正相关关系。本研究为理解美食学在沿海地区的作用提供了实践和理论意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.