![]() ![]() The community to decide where the balance should lie. This paper addresses the question of whether sustainable tourism is a balanceīetween the environment, economy and community issues or whether it is up to The findings suggest ways for managers and practitioners in the culinary tourism industry to strategically market their offerings in order to increase demand for food tourism. This study demonstrates the importance of local food consumption value on tourists’ perceptions and behaviour, which is especially important in the promotion of heritage food tourism. In addition, their favourable attitude towards food significantly stimulates their perception of Terengganu's destination image and behavioural intention. The results demonstrate that consumption and experiential value significantly predict tourists’ attitudes. The study hypotheses were investigated using partial-least square-structural equation modelling (PLS-SEM). A sample of 336 tourists was surveyed in Terengganu, Malaysia. This study investigates the factors influencing heritage food tourists’ behavioural intentions and perceived destination image based on how heritage food consumption and experiential value affect their behavioural intention. Tourism may be a higher form of exploitationĪnd material built or natural cultural heritage Gastronomy is thus definedĪs a tourist destination with side effects on theĮntire regional economy through the four categories: The awareness of the traditional knowledgeĪssociated with local gastronomy for raising Regional micro-economy processes and by raising Sustainability of the Sibiu region, by reviving Role that gastronomic tourism has to ensure the TheĪnalysis of the questionnaires applied in theįield investigation has highlighted the catalyst To the diversification of tourist products. The material cultural offer is complementedīy the immaterial cultural one, contributing Tourist attraction from the gastronomic events. Sibiu gains added value as an exceptional The 2019 European Region of Gastronomy title, Traditional knowledge lies at the heart of theĭevelopment of traditional local cuisine and isĪn actual source of inspiration for the future As a part of the immaterial cultural heritage. ![]()
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