Tourist perceptions of local food: A mapping of cultural values

UM > Faculty of Business Administration > DEPARTMENT OF INTEGRATED RESORT AND TOURISM MANAGEMENT

Status	已發表Published
	Tourist perceptions of local food: A mapping of cultural values
	Kim, S.S; Choe, J.Y.J; King, B; Oh, M.H; Otoo, F.E
	2021-06-01
Source Publication	International Journal of Tourism Research
ISSN	1522-1970
Pages	1-17
Abstract	This paper proposes a model that conveys the diversity of tourist culinary perceptions—the hierarchical local food consumption value mapping. The researchers deploy hard laddering to analyze 1593 responses to a questionnaire survey and identified 11 salient attributes, nine consequences, and seven values. Eight cultural groupings were identified. The researchers compared the mappings for each of the eight groupings to determine whether the applicable mappings are distinguished on the basis of tourists' food culture backgrounds. Japanese and Thai respondents generated unique and comparatively simpler maps than other cohorts. The findings show that a hierarchy-based approach can be used to assess tourist perceptions of attributes, consequences, and values as a value map. This study provides culture-based insights into the consumption of local food by tourists.
Keyword	attribute benefit consequence culture food value
Language	英語English
The Source to Article	PB_Publication
PUB ID	60048
Document Type	Journal article
Collection	DEPARTMENT OF INTEGRATED RESORT AND TOURISM MANAGEMENT
Corresponding Author	Kim, S.S
Recommended Citation GB/T 7714	Kim, S.S,Choe, J.Y.J,King, B,et al. Tourist perceptions of local food: A mapping of cultural values[J]. International Journal of Tourism Research, 2021, 1-17.
APA	Kim, S.S., Choe, J.Y.J., King, B., Oh, M.H., & Otoo, F.E (2021). Tourist perceptions of local food: A mapping of cultural values. International Journal of Tourism Research, 1-17.
MLA	Kim, S.S,et al."Tourist perceptions of local food: A mapping of cultural values".International Journal of Tourism Research (2021):1-17.

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