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Nowadays, each tourist visits a region for certain reasons, a different type of tourism, but besides the main motives, food and beverages are an inevitable attraction. Some tourists' characteristics, such as gender, age and education of tourists, contribute significantly to food and beverages consumption. The authors recognized the importance of ge...
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This article analyzed the motivational dimensions of tourists in Hong Kong. The study identified eight motivational dimensions of food consumption of Chinese tourists and Western tourists. The study revealed both groups of tourists shared similar motives, such as service and assurance, food and knowledge, authentic and culture, interpersonal and pr...
Citations
... Tourists who stayed in Novi Sad and Belgrade recognized the scarce offerings and considered the food to be non-authentic. This negatively impacted the attractiveness of the destination, as the rating of the food culture is an important factor of attractiveness [61]. ...
This study explores the establishment of intersectoral linkages between agriculture, hospitality, and tourism in the microregion of AP Vojvodina, Serbia, with a focus on developing a model that identifies the key factors for its effective implementation. For research purposes, the Delphi method, pilot testing, and advanced statistical techniques are used to validate the model. The Sustainable Intersectoral Linking Model in Agriculture, Hospitality, and Tourism (SILM-AHT) is developed, encompassing 37 indicators distributed across five factors: Sustainability, Education, Government Policy, Contribution of Farmers and Hospitality Providers, and Infrastructure. The SILM-AHT model can serve as a valuable tool for policymakers, enabling the monitoring and evaluation of sustainable development strategies. Its further practical application is recommended, along with the development of sustainable and well-coordinated activities and programs involving all the relevant stakeholders.
... Already in the pioneering era of cultural tourism studies, researchers stated that tourists with a higher education level show more tendency towards local food consumption (Zeppel and Hall, 1991). Recent case studies conducted in Spain and Serbia confirm the correlation between a high educational level and the wish to discover and consume local products and dishes as a permanent feature of the international cultural tourism market (Beltrán et al., 2016;Vuksanović et al., 2019). ...
... Already in the pioneering era of cultural tourism studies, researchers stated that tourists with a higher education level show more tendency towards local food consumption (Zeppel and Hall, 1991). Recent case studies conducted in Spain and Serbia confirm the correlation between a high educational level and the wish to discover and consume local products and dishes as a permanent feature of the international cultural tourism market (Beltrán et al., 2016;Vuksanović et al., 2019). ...
... Therefore, gastronomy cannot become a mild and anonymous product-it has to have its own personality, because otherwise, it will become vulnerable, delocalized, and prone to forgery. Cross-border destinations often lack a comprehensive understanding of the importance of gastronomy in terms of diversifying tourism and catalyzing local, regional, and national economic development [7,8]. ...
Local producers constitute a crucial segment of the local economy, playing a pivotal role in driving rural development and the progress of tourism. Their avenues for showcasing products extend beyond markets, bazaars, or food events, often being integrated into a destination’s tourism offerings. Moreover, they contribute to the culinary progress within tourism. Originating from wider rural areas or nearby villages, local producers significantly impact everyday migrations, services, and financial transactions in relationships spanning suburban–urban, village–town, and cross-border cooperation. This study aims to scrutinize the social facets of the organization and work of local producers, offering insights into contemporary market processes. It also serves to illustrate cross-border cooperation and the role of culinary tourism in local business. Through qualitative data processing, we will delve into the outcomes of cross-border projects, emphasizing ethical and sustainable values rooted in territory, landscape, local culture, authenticity, and the application of culinary elements in tourism. The results will shed light on the economic, social, and cultural ramifications on markets in border regions, influencing daily life and the economy. This study will define key aspects of rural development. These research findings can inform local governments, the economy, and communities in future strategic planning for developing this market segment. Tourism, especially in hospitality, will empower rural communities to enhance financial inflow and create local employment opportunities, such as roles for vineyard tour guides or local chefs. Simultaneously, it will bolster other sectors of the local economy, such as agriculture.
... Education is a personal characteristic analyzed very often in tourism research due to its pronounced influence on destination choice (Đeri et al., 2017;Tan, Wu, 2016;Woyo et al., 2019). Educational level significantly affects tourists' attitudes to the offer of the destination visited (Kozak, 2002;Milićević et al., 2020;Vuksanović et al., 2019). Singh and Tiwari (2016) point out that education is one of the personal characteristics which affects their satisfaction and perception of destination offer elements. ...
Personal characteristics have an important role in shaping tourists’ attitudes. The purpose of this study is to examine tourists’ attitudes to elements of the tourist offer of the city of Belgrade, the main urban destination in the Republic of Serbia. The primary research aim is to examine the influence of these personal characteristics on such attitudes. A survey was conducted on a sample of 319 tourists, who visited the city. The collected data were processed in the statistical program SPSS25 while the formed hypotheses were tested using appropriate statistical tests. The research results indicated that tourists highly rated the diversity of the gastronomic offer and the quality of nightlife, while organized tours for visiting tourist attractions and the quality of traffic infrastructure were ranked as elements in which there are opportunities for improvement. Further, the research results showed that origin and education influenced differences in tourists’ attitudes. The theoretical and practical implications as well as research limitations are defined, and recommendations made for the future research based on the theoretical background and research results.
... Secondly, data on sociodemographic characteristics, such as education, occupation, behavior, and life factors, were not collected, and they may also be associated with dietary intake (58,73,76,77). In the present study, differences in nutrient intake were analyzed by gender, age, and region. ...
Background
Dietary intake and nutritional assessing data from a representative sample of adult population living in an agricultural zone on Tibet Plateau are still lacking nowadays. This study aimed to assess the daily dietary intakes and respective food sources in 552 local residents (≥ 18 years old, 277 men and 275 women) living in 14 agricultural counties along the Yarlung Zangbo River on Tibet Plateau.
Methods
Food consumption data were collected using a validated cultural-specific food frequency questionnaire that contained all local Tibetan foods and analyzed with three fixed factors: gender, age, and region. Nutrient intakes were calculated using Chinese food composition tables. Nutritional gaps and the percentages of participants who had inadequate and excessive nutrient intakes were calculated by estimated average requirement (EAR) cut-point methods.
Results
Compared with the dietary reference intakes, 68.4% of nutrient intakes were inadequate. Fiber, Ca, I, Zn, Se, and vitamin (Va, Vc, and folic acid) intakes appeared to be particularly deficient. The dietary energy intake was 7838.8 ± 537.1 KJ/d, with 78 and 84% of EAR values for men and women, respectively. The dietary intakes of most nutrients were below the estimated energy requirement/EAR or adequate intake values, while more than 70% of the participants had excessive intake of carbohydrate, especially the elderly (aged ≥ 51 years). The nutritional gap of Cu was more than 300%. Almost 100% of the participants was vulnerable to fiber, Se, and Va shortfalls due to the deficiency in sole food sources. The top five food sources of Se intake were highland barley (34.2%), meat (13%), rice (12.4%), eggs (12.2%), and cultural-specific beverages (7.8%). Eggs (42.1%), tubers (62.2%), vegetables (66.4%), and highland barley (49.7%) were the first contributors of Va, Ve, Vc, and folic acid, respectively.
Conclusion
The dietary intake of a large sample of Tibetan adult population living in agricultural counties of Tibetan Autonomous Region is alarmingly insufficient. Gender inequality is common, and regional difference is widespread due to rapid urbanization. Young Tibetan adults aged 18–30 years are particularly vulnerable to micronutrient shortfalls and currently facing the risk of nutrition-insecurity-related dietary inadequacy. The respondents who belong to the elderly category (≥51 years of age) are facing the risk of “double burden of malnutrition” characterized by the coexistence of undernutrition, including micronutrient deficiencies and overweight or obesity.
... This type of service can be combined with various therapeutic activities (e.g., equine-assisted therapy) that cannot be provided in other environments. According to Kim, Eves, and Scarles (2009) and Vuksanović et al. (2019), there is a difference in attitudes toward culinary events between respondents depending on sex, age group, and education. For example, elderly respondents (51-60 years old) have a more positive attitude toward food and beverages than to everything else offered at the event. ...
... Food has become an attraction in its own right and a motivation for travel. Food tourism also depends on consumers' socioeconomic characteristics, especially their educational profile and age group (Vuksanović et al. 2019). state that a visit to a restaurant is not food tourism in itself, but the desire to experience a particular type of food or the produce of a specific region, or to taste dishes prepared by a particular chef, could be motives for such travel. ...
This paper focuses on the Kras/Carso Food Tour to present the challenges of developing a luxury tourism product. The tour's design followed the current strategy of the Slovenian Tourist Board, which defines specific criteria for a luxury experience. Contextualized by the experiential trends in tourism, the paper juxtaposes the bottom-up and top-down perspectives on luxury experiences. The authors argue that mediation by experts familiar with academic discourses and local culture is beneficial for the development of a successful tourism product. The study contributes to the debates on luxury tourism, which have neglected bottom-up perceptions in tourist discourse and overlooked the dilemmas people face when "luxurifying" their traditions and heritage practices.
... Food has become an attraction in its own right and a motivation for travel. Food tourism also depends on consumers' socioeconomic characteristics, especially their educational profile and age group (Vuksanović et al. 2019). Hall and Sharples (2003) state that a visit to a restaurant is not food tourism in itself, but the desire to experience a particular type of food or the produce of a specific region, or to taste dishes prepared by a particular chef, could be motives for such travel. ...
This study explores the role of stakeholders in creating and managing food tourism experiences. The main aim was to discover who participates in this process, why, and how. The research is based on interviews and participatory observation of twenty-two case studies mainly located in rural areas in eight Mediterranean countries. The paper focuses on two types of food experience: food events and food services with additional subtypes. The results reveal three models of stakeholder collaboration: one typical for events, one typical for services, and one emphasizing more direct interaction between visitors and local communities. The findings show diversity in the connections among stakeholders, who have different motives and roles in food experiences.
... Ziyaret edilen destinasyondaki mutfağın geleneksel, otantik ya da yerel olması, turizm sektörünün bazı bölgelerde sezonluk özelliğinden dolayı yiyecek ve içeceklere ulaşımdaki değişimler ve yiyecek-içecek servisindeki hizmetin kalitesi yapılan eklemelere örnek olarak gösterilebilir (Işın, 2019, 197). Turistlerin yiyecek tüketimini etkileyen unsurlarla ilgili de literatürde pekçok çalışma bulunmaktadır (Wright, Nancarrow, & Kwok, 2001;Kim, Eves, & Scarles, 2009;Chang, Kivela & Mak, 2010;Mak ve diğerleri, 2012;Zhang, Li, Yang, & Zhang, 2018;Girgin, 2018;Semerci & Akbaba, 2018;Lin, Julve, Xu & Cui, 2018;Choe & Kim, 2018;Promsivapallop & Kannaovakun, 2019;Vuksanović, Tešanović, Kalenjuk & Portić, 2019). ...
... Mak, Lumbers & Eves (2012) argue in their study that the studies on food consumption in tourism literature concentrate on four main perspectives. The first perspective covers the studies examining food as a touristic product/attraction element in the context of tourism destinations (Meler & Cerovic, 2003;Sanchez-Canizares & Lopez-Guzman, 2012;Vuksanović, Tešanović, Kalenjuk & Portić, 2019). ...
... Reviewing the tourism literature, it is seen that various studies have been conducted on the factors affecting food consumption and food preferences of tourists (Randall & Sanjur, 1981 Vuksanović, et. al, 2019). In these studies, food consumption behaviors of tourists are generally discussed within the framework of attitudes towards local food consumption, or food consumption is considered as an experience. ...
