The Role of Local Food Consumption Value in Constructing Food Destination Image
Chapter from the book: Solunoğlu, A. (ed.) 2026. TOURGASTREC II.

Ezgi Erşahin
İstanbul Topkapı University
Şehnaz Demirkol
İstanbul University

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.

How to cite this book

Erşahin, E. & Demirkol, Ş. (2026). The Role of Local Food Consumption Value in Constructing Food Destination Image. In: Solunoğlu, A. (ed.), TOURGASTREC II. Özgür Publications. DOI: https://doi.org/10.58830/ozgur.pub1281.c5213

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Published

March 28, 2026

DOI