Master's thesis tourism and Local Food and Beverages

Interest e.g. 
visiting a 
familiar 
restaurant 
while you are 
travelling 
because you 
have to eat. 
Rural/Urban tourism
l 
No Of 
Tourists 
Low interest e.g. visiting a local market, 
food festival, winery, or restaurant because it is 
'something different'. 
Culinary tourism 
Gastronomic Tourism 
Cuisine Tourism 
Moderate interest e.g. visiting a local 
market, festival, restaurant or winery 
once you have arrived at a destination 
as part of a wider range of lifestyle activities. 
Gourmet 
Tourism 
High interest e.g. traveling to 
a destination with the primary 
motive activities are food related. 
Primary 
Secondary 
Subsidiary to other interests 
Importance of a special interest in food as a travel motivation. 
Figure 2.3 Food tourism as special interest tourism. 
Hall & Sharples, 2003, P. 11 
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Chapter 2. Literature Review 
2.4 Previous related studies: 
1) Quan &Wang (2004) suggested a conceptual model for food experiences. This model 
referred to different aspects of travelers' food experience. A model classified food 
experiences into three types: peak touristic experiences, supporting consumer experiences 
and daily routine experiences. The main objective was to determine the relationship between 
food consumption and tourist experience. The authors believed that food consumption might 
be used to promote a destination. 
2) Nield, Kozak, and LeGrys (2002) showed that the quality of food, value of money, variety 
of dishes, attractiveness of the surroundings, and presentation of food were the significant 
attributes influencing tourists' overall foodservice experiences. Travelers from eastern and 
western Europe and Romania were selected as the sample of the research. However, the most 
important attributes that were found to affect tourists
‟
satisfaction were food quality, value 
for money, varieties of dishes, atmosphere, and food presentation. The findings also indicated 
that different tourist groups enjoyed different perceptions of satisfaction. The findings also 
showed that different group of tourists had different perceptions of satisfaction. 
3) Cohen& Avieli (2004) examined the function of local food as a destination attraction. The 
aim of this study was to analyze the difference between attraction and impediment. Two 
perspectives were examined in this study included how food might be an attractive product 
for a destination and analyzing the barriers to producing acceptable food products for tourists. 
The purpose of this research was to resolve these problems and the ways that affect the 
travelers' food choice. 
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Chapter 2. Literature Review 
4) The relationship between a destinati
on‟s
food image and the traveler
s‟
intention to visit it 
was assessed in a research done by Shahrim Ab Karim (2006). The study examined how a 
source of information can influence on travelers' intention to visit a culinary destination. The 
research also identified the effect of demographic factors on the relationship between a 
destination's food image and the travelers' intention to visit as well as the relationship 
between information sources and the traveler's intention to visit, smell and other local 
customs.