The Role of Local Food Consumption Value in Constructing Food Destination Image
Chapter from the book:
Solunoğlu,
A.
(ed.)
2026.
TOURGASTREC II.
Synopsis
In the highly competitive environment of the contemporary tourism industry, local culinary culture is recognized as one of the most potent components reflecting a destination's cultural heritage and authenticity. This study aims to examine the determining role of tourists’ perceived local food consumption value in the construction of food destination image within a theoretical and empirical framework. The research sample consists of tourists who travel abroad for tourism purposes and experience local cuisine. Data were collected from 655 participants through a structured questionnaire using convenience sampling. The proposed model assumes that the seven-dimensional structure of local food consumption value—taste/quality, health, price, emotional, prestige, epistemic, and interaction values—positively influences food destination image. The data were analyzed using Structural Equation Modeling (SEM) via AMOS software. The findings confirm that local food consumption value has a positive and significant effect on food destination image. Results indicate that as tourists derive higher functional and experiential value from local cuisine, the cognitive positioning of the destination as a gastronomic entity becomes stronger. Theoretically, the study integrates consumption value theory with gastronomic destination research; managerially, it provides concrete and actionable implications for destination management organizations on positioning local cuisine as a strategic image-building component.
