The Flavor of Place Examining the Impact of Authentic Local Cuisine on Tourist Satisfaction and Destination Loyalty
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Published
08-08-2025
Alvaro Dias
Anastasiia Posheliuznaia
https://orcid.org/0000-0003-4074-1586
Abstract
This research examines the impact of authentic local cuisine on tourist satisfaction and revisit intention, with a focus on the mediating roles of destination image and destination branding. Utilizing a conceptual model and partial least squares structural equation modeling (PLS-SEM), this study analyzes data from 203 tourists. The findings reveal that authentic local cuisine significantly and positively influences tourist satisfaction, both directly and indirectly through destination image and destination branding. Furthermore, tourist satisfaction is identified as the most critical factor influencing revisit intention. The study provides valuable insights for destination marketers and policymakers, highlighting the competitive advantage of leveraging authentic cuisine as an effective branding strategy and offering practical steps to enhance tourist satisfaction and revisit intention.
How to Cite
“The Flavor of Place: Examining the Impact of Authentic Local Cuisine on Tourist Satisfaction and Destination Loyalty” (2025) The International Journal of Sociology of Agriculture and Food, 31(2), pp. 1–27. doi:10.48416/ijsaf.v31i2.630.
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Keywords
Authentic local cuisine, destination branding, destination image
References
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Chia, S.K.-S.; Lo, M.-Chium; Razak, Z.B.; Wang, Y.C. & Mohamad, AA. (2021). Impact of Destination Image on Tourist Satisfaction: The Moderating Effect of Information. GeoJournal of tourism and Geosites, 34(1), 88-93.
Chin, W. W. (1998). The partial least squares approach to structural equation modeling. In: G. A. Marcoulides (Ed.), Modern Methods for Business Research (pp. 295–358).
Cioclu, A., Petre, A. A., Lamagna, E., & Cavaliere, F. (2025). Exploring the design and content of restaurant menus for a comprehensive understanding of traditional Romanian Cuisine. In Landscape–Tourism–Food (pp. 245-263). Springer VS, Cham.
Cohen, E. (1988). Authenticity and commoditization in tourism. Annals of tourism research, 15(3), 371-386.
Dang, H.P. & Nguyen, H.H. (2020). Revisit Intention and Satisfaction: The Role of Destination Image, Perceived Risk, and Cultural Contact. Cogent Business & Management, 7(1),
Fatmawati, Indah & Olga, Frido. (2023). Investigating The Determining Factors of Tourist Revisit Intention in a Natural-based Tourism Destination. E3S Web of Conferences. 444. https://doi.org/10.1051/e3sconf/202344401014.
Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.2307/3151312
Freire, Joao & Gertner, Rosane. (2021). The relevance of food for the development of a destination brand. Place Branding and Public Diplomacy. 1-12. https://doi.org/10.1057/s41254-020-00164-5.
Gardiner, S., Vada, S., Yang, E. C. L., Khoo, C., & Le, T. H. (2022). Recreating history: The evolving negotiation of staged authenticity in tourism experiences. Tourism Management, 91, 104515.
Geisser, S. (1974). A predictive approach to the random effect model. Biometrika, 61(1), 101–107. https://doi.org/10.1093/biomet/61.1.101
González Santa Cruz, F., Lopez-Guzman, T., Pemberthy Gallo, L. S., & Rodríguez-Gutiérrez, P. (2019). Tourist loyalty and intangible cultural heritage: the case of Popayán, Colombia. Journal of Cultural Heritage Management and Sustainable Development, 10(2), 172–188. https://doi.org/10.1108/jchmsd-06-2019-0062
Gulisova, B. (2022). Place Branding for and Through Gastronomy. Gastronomy and Tourism, 6(3), 154-169.
Hair, J. F., Risher, J. J., Sarstedt, M., & Ringle, C. M. (2019). When to use and how to report the results of PLS-SEM. European Business Review, 31(1), 2–24.
Hair, J., JR, Black, W., Babin, B., Anderson, R. and Tatham, R. (2010). SEM: an introduction, Multivariate Data Analysis: A Global Perspective, 1, 629-686.
Hair, J.F., JR, Sarstedt, M., Hopkins, L. and Kuppelwieser, V.G. (2014). Partial least squares structural equation modeling (PLS-SEM): An emerging tool in business research, European Business Review, Vol. 26 No. 2, pp. 106-121.
Hair, J.F., Ringle, C.M. and Sarstedt, M. (2011). PLS-SEM: indeed a silver bullet, Journal of Marketing Theory and Practice, Vol. 19 No. 2, pp. 139-151.
Hall, C. M., Sharples, L., Michell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world. Oxford: Butterworth-Heinemann.
Harrington, R. J. (2005). Defining Gastronomic Identity: The Impact of Environment and Culture on Prevailing Components, Texture and Flavors in Wine and Food. Journal of Culinary Science & Technology, 4(2–3), 129–152. https://doi.org/10.1300/J385v04n02_10
Hasan, M. K., Ismail, A. R., & Islam, M. F. (2017). Tourist risk perceptions and revisit intention: A critical review of literature. Cogent Business & Management, 4(1), 121. https://doi.org/10.1080/23311975.2017.1412874
Henseler, J., Ringle, C.M. and Sarstedt, M. (2015), A new criterion for assessing discriminant validity in variance-based structural equation modeling, Journal of the Academy of Marketing Science, Vol. 43 No. 1, pp. 115-135.
Jalilvand, M. R., Samiei, N., Dini, B., & Yaghoubi Manzari, P. (2012). Examining the structural relationships of electronic word of mouth, destination image, tourist attitude toward destination and travel intention: An integrated approach. Journal of Destination Marketing & Management, 1(1-2), 134-143. https://doi.org/10.1016/j.jdmm.2012.10.001.
Jong, A.D.; Palladino, M.; Puig, R.G.; Romeo, G., et al. (2018). Gastronomy Tourism: An Interdisciplinary Literature Review of Research Areas, Disciplines, and Dynamics. Journal of Gastronomy and Tourism, 3, 131-146.
Julaimi, A.R.; Talib, S.A. & Sahaimi, M.Z. (2016). International Tourists Revisit Intention: A Case of the United Arab Emirates. Journal of Tourism, Hospitality, & Culinary Arts, 8(1), 35-42.
Junaedi, S. & Harjanto, J. (2020). Examining the Effect of Destination Awareness, Destination Image, Tourist Motivation, and Word of Mouth on Tourists’ Intention to Revisit. In Barnett. & Sergi, B.S. (Eds.). Advanced Issues in the Economics of Emerging Markets (International Symposia in Economic Theory and Econometric,) Vol. 27 Leeds: Emerald Publishing, 27-38.
Kalenjuk Pivarski, B., Tešanović, D., Šmugović, S., Ivanović, V., Paunić, M., Vuković Vojnović, D., ... & Gagić Jaraković, S. (2024). Gastronomy as a Predictor of Tourism Development—Defining Food-Related Factors from the Perspective of Hospitality and Tourism Employees in Srem (AP Vojvodina, R. Serbia). Sustainability, 16(24), 10834.
Kline, R. B. (2015). Principles and practice of structural equation modeling (4th ed.). Guilford Press.
Kovalenko, A., Dias, Á., Pereira, L., & Simões, A. (2023). Gastronomic experience and consumer behavior: Analyzing the influence on destination image. Foods, 12(2), 315.
García-Pérez, L. E., & Castillo-Ortiz, I. (2024). Memorable gastro-tourism experiences: A systematic literature review. Annals of Tourism Research Empirical Insights, 5(2), 100158.
Lai, M.Y.; Khoo-Lattimore, C.; & Wang, Y. (2017). Food and Cuisine Image in Destination Branding: Toward a Conceptual Model. Tourism and Hospitality Research, 0(0), 1-14.
Lukina, N. (1991). Food of the Eastern Khanty. People and Cultures, 7, 88-116.
MacCannell, D. (1973). Staged authenticity: Arrangements of social space in tourist settings. American journal of Sociology, 79(3), 589-603.
MacKenzie, S. B., & Podsakoff, P. M. (2012). Common method bias in marketing: Causes, mechanisms, and procedural remedies. Journal of Retailing, 88(4), 542–555.
Mohd Salim, M. N. H., Azinuddin, M., Mior Shariffuddin, N. S., Wan Mohd Zain, W. M. A., Ibrahim, M. A., & Zainul, N. H. (2024). Destination social media foodscape and visit intention: double mediation assessment of food destination attractiveness and familiarity among gastronomy tourists. Journal of Culinary Science & Technology, 1-27.
Nederhof, A. J. (1985). Methods of coping with social desirability bias: A review. European Journal of Social Psychology, 15(3), 263-280.
Ogurtsova, Y. N. (2022). Introduction of innovations in the food industry. In Current Issues in the Development of Physical Culture and Sports, Tourism, and Hospitality (pp. 64-67). Yekaterinburg.
Okumus, B. (2021). A meta-analysis of evolution of gastronomy and culinary education research published in top-tier culinary, hospitality, and tourism journals. Journal of Foodservice Business Research, 24(1), 101-120.
Orgaz Agüera, F., & Domínguez-Valerio, C. M. (2024). “Cocoa-Based Tourism”: Exploring Tourists’ Image, Satisfaction and Loyalty Regarding a Cultural Heritage Destination. Journal of Quality Assurance in Hospitality & Tourism, 1-24.
Pereira, L., Couto, M., Costa, R. L. D., Dias, Á., Gonçalves, R., & Silva, R. V. D. (2022). Food and beverage industry in a pandemic context. International Journal of Services, Economics and Management, 13(2), 152-181.
Pereira, R.L.G.; Correia, A.L. & Schutz, R.L.A. (2012). Destination Branding: A Critical Overview. Journal of Quality Assurance in Hospitality & Tourism, 13, 81-102.
Pervukhina, E. A. (2021). The history and features of the formation of Ural cuisine. In Student Scientific Research: Proceedings of the VI International Scientific and Practical Conference, Penza, May 12, 2021 (Vol. 1, pp. 149-152). Penza: Science and Education LLC.
Peugh, J. & Feldon, D. F. (2020). How Well Does Your Structural Equation Model Fit Your Data?: Is Marcoulides and Yuan’s Equivalence Test the Answer? CBE Life Science Education. 19(3) https://doi.org/10.1187/cbe.20.01.0016
Podsakoff, P. M., MacKenzie, S. B., Lee, J.-Y., & Podsakoff, N. P. (2003). Common method biases in behavioral research: A critical review of the literature and recommended remedies. Journal of Applied Psychology, 88(5), 879–903. https://doi.org/10.1037/ 0021-9010.88.5.879
Podsakoff, P.M. and Organ, D.W. (1986). Self-Reports in Organizational Research: Problems and Prospects. Journal of Management, 12, 531-544. http://dx.doi.org/10.1177/014920638601200408
Polukhina, M. M. (2022). Prerequisites for the development of gastronomic tourism in Sverdlovsk Oblast. Innovative Science, 9(2), 22-23.
Ramesook-Munhurran, P.; Seebaluck, V.N. & Naidoo, P. (2015). Examining the Structural Relationships of Destination Image, Perceived Value, Tourist Satisfaction and Loyalty: Case of Mauritius. Social and Behavioral Sciences, 175, 252-259.
Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037-1058.
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“The Flavor of Place: Examining the Impact of Authentic Local Cuisine on Tourist Satisfaction and Destination Loyalty” (2025) The International Journal of Sociology of Agriculture and Food, 31(2), pp. 1–27. doi:10.48416/ijsaf.v31i2.630.