Food Experiences Research Articles

On the epistemological limits of “real food” discourse

ABSTRACT As part of the wider discourse of “real food,” consumers today are exhorted to “know where their food comes from” and “know their farmers.” This paper presents a critical analysis of real food discourse through an analysis of popular food writing, supplemented with participant observation in farmers markets. Real food discourse argues for a “natural” way of knowing based on direct sensory experience of food and the land it comes from. Farmers figure prominently in this discourse because they are said to retain the natural wisdom that the rest of us have lost. I argue that, while intuitively appealing, ways of knowing advocated for in real food discourse obscure as much as they reveal. Specifically, I find that these ways of knowing mystify issues pertaining to labor and urban-rural relations, and conclude that their valorization limits the radical potential of local food politics.

Drivers of Food Choice, Barriers to Healthy Eating and a Call to Action From Adolescents to Improve Nutritional Intake Across 18 Countries

ObjectivesAcross the globe, children and adolescents are at high risk of experiencing a triple burden of malnutrition. Hence there is a need to understand what adolescents themselves perceive as the drivers of and barriers to healthier food choices. We sought to understand what adolescents themselves: see as the biggest barriers and influences on their own nutritional needs and propose as a way forward for direct action to improve their dietary choices. MethodsAdolescents’ experiences of food and nutrition were collected in workshops using an innovative ‘distributed data gathering’ methodology. Participants (N = 655 12–18 years old adolescents) completed creative participatory workshop-based qualitative activities that explore participants’ actual lived experiences simultaneously across 18 countries encompassing 5 world regions. Local country UNICEF workshop facilitators were trained to run the workshops. After completion, all workshop data were digitized and uploaded to a secure online repository for qualitative (thematic analysis) and quantitative data analyses by researchers. ResultsIn all 18 countries, adolescents identified a range of drivers of food choices and barriers to healthy eating. Family, social media and the internet were identified as the primary drivers of adolescents’ food choices, followed by television and radio, friends, branding and advertising and celebrity endorsements Adolescents reported key structural barriers for healthy eating related to financial constraints and food environments at home, school and in the community. Adolescents also identified taste as an obstacle to healthy eating. Adolescents also voiced the need to address food insecurity, easier access to unhealthy foods and limited nutritional knowledge. They proposed action plans to improve their food choices by bringing their communities together, and where adolescents are key actors in designing the solutions. ConclusionsMajor dietary challenges affecting adolescents globally, include lack of access to healthy foods due to food insecurity, unchecked food industry marketing in the context of food system dominated by ultra-processed foods. Adolescent-centered solutions to unhealthy eating need to involve multilevel and multi sectoral whole-of-society efforts. Funding SourcesUNICEF.

Adolescent Voices and Perspectives on Food and Nutrition: Feasibility of an Innovative Participatory Methodology

ObjectivesAdolescence presents a window of opportunity for establishing lifelong dietary habits that support nutritional well-being today and for future generations. The aim of this study was to explore an innovative highly participatory qualitative methodology to capture adolescents’ food and nutrition perspectives and lived experiences. Adolescence presents a window of opportunity for establishing lifelong dietary habits that support nutritional well-being today and for future generations. The aim of this study was to explore an innovative highly participatory qualitative methodology to capture adolescents’ food and nutrition perspectives and lived experiences. MethodsAdolescents’ experiences of food and nutrition were collected through a distributed data gathering approach, based on a process in which participants completed creative participatory workshop-based qualitative activities that explored the participants’ lived experiences. This methodology allowed for adaptation and administration of the study across 18 countries. The workshop manual included diverse participatory activities to collect food and nutrition information on dietary intake, body image, influences on food choices, food environments, barriers to healthy eating, and solutions voiced by adolescents. All workshop data were digitised and uploaded to a secure online repository for analysis by researchers. Qualitative thematic coding and quantitative dietary analyses based on the NOVA classification system were used for analysis. After each workshop, facilitators completed a short open-ended questionnaire to provide feedback on workshop activities. ResultsThirty-seven workshops were successfully completed with 656 adolescents across 18 countries and 5 world regions. Workshops included a diverse sample of adolescents, together with highly vulnerable groups such as displaced refugees in Sudan. The application of a distributed data gathering methodology was found to effectively engage adolescents in openly discussing their own food and nutrition experiences. ConclusionsThe highly innovative distribute data methodological approach allowed adolescent to express their food and nutrition needs and wants, which is key for better understanding of diverse perspectives and experiences to improving policies and programs. Funding SourcesUNICEF.

Convivial Agriculture: Evolving Food and Farming Activism in South China

The Chinese community-supported agriculture (CSA) movement is notable for advocating a revival of peasant farming and food sovereignty. For the emerging food politics in China, the main focus is the promotion of “ethical” food in the context of food scares. Currently this promotion often relies overwhelmingly on an emphasis of ethics of trust through certification of food by intermediaries. Yet, there is controversy among CSA activists, who question whether a certifying practice can improve the relationship between consumer and producer. This paper will present an emerging alternative approach within Chinese CSA circles that focuses on strengthening participatory culture within the consumer-producer nexus. To do so, I will shed new light on the experience of food and farming activism in South China since the late 1990s. The main focus is an empirical study of Chengxianghui (CXH), an organisation that operates various consumer-led action groups in Guangzhou. In order to conceptualise the approach by the activists, this paper outlines a normative framework referred to as “convivial agriculture” that is based on the Guangdong-based practice of the Participatory Guarantee System (PGS). The framework aims to recognise and negotiate responsibilities among different actors caring for the “agricultural commons.”

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Editorial and News

Does food responsiveness change in people with first episode psychosis (FEP) over a period of 6 months after commencing antipsychotics? Preliminary results

AimsWe here present preliminary results from our study to understand better the changes in people’ s experience of food in the months after diagnosis with first episode psychosis (FEP). Weight gain often occurs in the weeks/months after diagnosis and is related to an increase in appetite and food intake. Many drugs that are effective in treating psychosis are associated with changes in the way that people experience reward when they eat.The aim of this project is to increase our understanding of exactly why this happens in terms of an individual's experience of food reward and reduced satiety – and therefore how we can help people with FEP to keep their weight down. At this stage we are looking at the feasibility of applying currently available evaluation tools to people in this situation.MethodA convenience sample was used to recruit 10 service users from RDaSH NHS FT Early Intervention Services. This is a feasibility study which will provide data to underpin a fully powered, larger trial.Rating scales applied were:Power of food questionnaire: measures responsiveness to the food environment.Intuitive Eating Scale: measures an individual's tendency to follow their physical hunger and satiety cues.The loss of control over eating scale (LOCES): measures a global sense of whether individuals experience LOC over eating.Dutch Eating Behaviour Questionnaire (DEBQ): measures restrained eating, emotional eating and external eating.ResultThe ages of the participants ranged from 17-26 years. All were started on Olanzapine at the dose of 5 or 10 mg daily.Baseline total scores for the Power of Food (2.47-3.80)/5 (higher score = more responsiveness) and Intuitive Eating scales (2.10-2.62)/5 (higher score = greater tendency to follow hunger and satiety cues) were in the mid-range, while the LOCES scores varied widely from 1.50-2.38/5.The DEBQ restrained subscale score range was 2.40-2.80/5 (higher indicates greater restraint with food) while the DEBQ external subscale ranged from 2.70—3.00/5 (higher = greater tendency to overeat) and the DEBQ emotional subtotal score was 1.92-1.94/5, in keeping with a relatively low emotional drive to eat.ConclusionOur preliminary results reveal at the beginning of antipsychotic treatment a moderate responsiveness to food and tendency to follow hunger/ satiety cues, with scores for Loss of Control of eating in the low to moderate range and a low emotional drive to eat. The difference between these and the follow-up eating behaviour scores will provide important clues as to the precise changes in eating behaviour with anti-psychotic treatment in FEP.

A Subsidized Healthy Food Prescription Program for Adults With Type 2 Diabetes Who Are Experiencing Food Insecurity: Protocol for a Randomized Controlled Trial

ObjectivesIt is vital for individuals with type 2 diabetes (T2DM) to adhere to a healthy dietary pattern to maintain optimal blood glucose levels and overall health. Increasing costs of healthy foods, however, are a barrier to maintaining healthful dietary patterns, particularly for individuals with T2DM who are experiencing food insecurity. Poor diet quality may result in difficulties maintaining optimal blood glucose levels, leading to higher rates of diabetes complications, and increased acute care usage and costs. Although the adverse impacts of food insecurity on maintaining optimal blood glucose levels are well documented, effective strategies to this among individuals with T2DM are lacking. One approach is providing subsidies to purchase healthy foods through subsidized healthy food prescription programs. These programs may help reduce food insecurity and improve diet quality, thereby improving blood glucose levels and reducing diabetes complications over time. MethodsA parallel group randomized controlled trial will examine the effectiveness of a subsidized healthy food prescription program compared to a healthy food prescription alone in improving average blood glucose levels (primary outcome), and other secondary outcomes among 404 adults who are experiencing food insecurity and persistent hyperglycemia. The subsidized healthy food prescription program consists of two core elements: 1) A one-time healthy food prescription pamphlet that outlines an evidence-based healthy dietary pattern; 2) A healthy food subsidy of $1.50/day/household member to purchase healthy foods in participating supermarkets for 6 months. At baseline and 6-month follow-up, participants will provide responses to sociodemographic and health-related items, and a variety of patient-reported outcomes. Biochemical and physical measurements will also be obtained. ResultsThe study’s theory of change posits that reducing food insecurity and improving diet quality will be key mediators in improving blood glucose levels, which may reduce diabetes complications, and healthcare usage and costs over time. ConclusionsThe results of this study will demonstrate if a subsidized healthy food prescription program results in meaningful changes in average blood glucose levels and other clinically relevant outcomes. Funding SourcesAlberta Innovates, Alberta Health Services.

'Pizza every day - why?': A survey to evaluate the impact of COVID-19 guidelines on secondary school food provision in the UK.

The nutritional requirements of adolescence and the reported poor UK eating behaviours of young people are a significant public health concern. Schools are recognised as an effective ‘place’ setting to enable improvement to nutrition outcomes. The COVID‐19 pandemic resulted in UK school closures from March 2020. In re‐opening in September 2020, schools were required to meet guidelines to ensure the minimised impact of COVID‐19 on the population (DfE 2020). We aimed to evaluate the impact of COVID‐19 school guidelines on secondary and post‐16 (16–18 years) food provision. An online survey was posted on 8th October to 1st December 2020, targeted at young people, parents and staff of secondary/post‐16 education establishments in the UK. Two hundred and fifty‐two responses were received, of which 91% reported a change in their school food provision, 77% reported time for lunch was shortened and 44% indicated the provision was perceived as less healthy during September 2020 (post‐lockdown school return) compared with March 2020 (pre‐lockdown). Analyses demonstrated that time, limited choice and healthiness impacted negatively upon young people's school food experience. The COVID‐19 pandemic has presented a huge challenge to the delivery of healthy school food to young people. Therefore, schools require more support in following national food standards and incorporating nutrition education and behaviour change strategies within current guidelines.

Effect of Branding and Familiarity of Soy Sauces on Valence and Arousal as Determined by Facial Expressions, Physiological Measures, Emojis, and Ratings.

Food experiences can be summarized along two main dimensions: valence and arousal, which can be measured explicitly with subjective ratings or implicitly with physiological and behavioral measures. Food experiences are not only driven by the food's intrinsic properties, such as its taste, texture, and aroma, but also by extrinsic properties such as brand information and the consumers' previous experiences with the foods. In this study, valence and arousal to intrinsic and extrinsic properties of soy sauce were measured in consumers that varied in their previous experience with soy sauce, using a combination of explicit (scores and emojis), implicit (heart rate and skin conductance), and behavioral measures (facial expressions). Forty participants, high- and low-frequency users, were presented with samples of rice and three commercial soy sauces without and with brand information that either matched or non-matched the taste of the soy sauce. In general, skin conductance and facial expressions showed relatively low arousal during exposure to the brand name and again lowest arousal during tasting. Heart rate was lowest during exposure to the brand name and increased during tasting probably resulting from the motor activity during chewing. Furthermore, the results showed that explicit liking and arousal scores were primarily affected by the taste of the specific soy sauce and by the participants' previous experience with soy sauces. These scores were not affected by branding information. In contrast, facial expressions, skin conductance, and heart rate were primarily affected by (1) the participants' level of experience with soy sauce, (2) whether or not branding information was provided, and (3) whether or not the branding information matched with the taste. In conclusion, this study suggests that liking scores may be most sensitive to the food's intrinsic taste properties, whereas implicit measures and facial expressions may be most sensitive to extrinsic properties such as brand information. All measures were affected by the consumers' previous food experiences.

Hospital Food Experience Questionnaire (HFEQ): Reliable, valid and predicts food intake in adult patients

Low food intake is a primary contributor to iatrogenic hospital malnutrition and can be influenced by perceptions of poor food quality. Valid and reliable tools to assess the food experience of hospital patients are lacking. This study aimed to determine the internal reliability, convergent construct and predictive validity of the new Hospital Food Experience Questionnaire (HFEQ) and to methodically derive and test a shortened version of the questionnaire (HFEQ-sv). Data from a multi-site study on 1087 patients from 16 Ontario hospitals were used. The HFEQ was developed to assess the importance of food (n=6) and food-related (n=10) traits using a 5-point Likert scale anchored by "not important" (1) and "very important" (5), and ratings of a single meal served (n=7) using a 5-point Likert scale anchored by "very poor" (1) and "very good" (5). Food intake at the same meal was assessed using visual estimation (0%, 25%, 50%, 75%, 100%). Internal reliability was determined using Cronbach's alpha, and principal components analysis (PCA). Convergent validity was assessed using ordinal logistic regression with a single question on patients' overall meal quality rating. Cross validation was conducted in an attempt to shorten the questionnaire and binary logistic regression determined predictive validity with food intake. The HFEQ demonstrated good internal reliability (α=.86), and all but one of the questionnaire items clustered together in PCA, revealing 5 factors. Subscales and the total HFEQ demonstrated convergent validity, with the importance of food taste, choice, easy-to-open packaging, easy-to-eat food and local food provision, in addition to meal ratings of taste, appearance, texture, temperature and combination of food served being associated with the overall meal quality rating (p<.050). These items became the basis for the HFEQ-sv, which was found to independently predict food intake (LRT(42)=142.17, p<.001). The HFEQ is internally reliable, demonstrates convergent validity with the construct of meal quality and predicts food intake. The 11-item HFEQ-sv promotes feasibility. The HFEQ has potential to be used globally to benchmark and quantify the patient food experience in hospital, contributing to quality improvement strategies that will support food intake among patients.

Foods and Nutritional Characteristics Associated With Addictive-Like Eating.

Emerging literature is exploring the contribution of specific nutritional characteristics and food additives to the development of addictive-like eating, implicating highly processed foods and those high in fat and sugar in its pathophysiology. To our knowledge, no mixed methods study has yet aimed to investigate the relationship between food characteristics and addictive-like eating. Towards this end, we applied an a priori classification scheme to open-ended answers to enable us to use quantitative methods to analyze qualitative data. A sample of individuals who endorsed self-perceived "food addiction" (N = 182; 50% female; Mage = 34.1) reported the foods to which they believed they were "addicted." We classified these foods according to their levels of fat, carbohydrates, sugar, and sodium, and evaluated their predictive power on addictive-like eating. Pizza, chocolate, hamburgers, and pasta respectively, were the most reported food items to which participants felt they were addicted. Addictive-like eating was significantly predicted by endorsement of "addiction" to high-sodium foods. In contrast, "addiction" to high-sugar foods negatively predicted addictive-like eating symptoms. Findings support an association between highly processed and high-sodium foods with addictive-like eating behavior among humans, consistent in large part with prior human and animal literature. Results also suggest that people are readily able to report on their experiences of addiction to foods; specifically, they can freely endorse the experience of addictive-like eating and offer experiences of addictive foods that are largely consistent with theory and the literature.

The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok

PurposeThis study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.Design/methodology/approachBased on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.FindingsThe study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.Originality/valueAlthough the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.

ASSESSMENT OF FOOD SECURITY STATUS OF REFUGEES IN TURKEY USING FAO’S FOOD INSECURITY EXPERIENCE SCALE

Purpose of the study: This study aims to assess the food security status among Syrian and Iraqi refugees in Samsun, Turkey. In addition, to examine the association between refugees’ profiles and food security status. Methodology: We surveyed 252 households through face-to-face and semi-structured questionnaires; these tools were used in data collection between 2019-2020. FAO’s scale, descriptive analysis, and Chi-square test were conducted to achieve the objectives of this study. Main Findings: The findings indicated that the majority of refugees households, 60% experienced food insecurity. The results indicated that 30% of Syrian and 47% of Iraqi refugees were food security. Food security was significantly influenced by several socio-demographic (7 variables) and economic variables (9 variables). Applications of this study: This paper provides implications for policymakers and refugees. The current study recommends applying specific programs that could alleviate food insecurity among refugees. The policymakers should improve the economic status of refugees' households, especially the most vulnerable. Likewise, the policies in this field should be built by understanding the factors influencing food security. Novelty/Originality of this study: The current study is considered one of the pioneering and important studies in the food security field for refugees in Turkey. No studies have been conducted to assess food security for refugees. It seems to be important to review and re-evaluate the Turkish policies associated with refugees in Turkey.

Income-related health inequality among Chinese adults during the COVID-19 pandemic: evidence based on an online survey

BackgroundPartial- or full-lockdowns, among other interventions during the COVID-19 pandemic, may disproportionally affect people (their behaviors and health outcomes) with lower socioeconomic status (SES). This study examines income-related health inequalities and their main contributors in China during the pandemic.MethodsThe 2020 China COVID-19 Survey is an anonymous 74-item survey administered via social media in China. A national sample of 10,545 adults in all 31 provinces, municipalities, and autonomous regions in mainland China provided comprehensive data on sociodemographic characteristics, awareness and attitudes towards COVID-19, lifestyle factors, and health outcomes during the lockdown. Of them, 8448 subjects provided data for this analysis. Concentration Index (CI) and Corrected CI (CCI) were used to measure income-related inequalities in mental health and self-reported health (SRH), respectively. Wagstaff-type decomposition analysis was used to identify contributors to health inequalities.ResultsMost participants reported their health status as “very good” (39.0%) or “excellent” (42.3%). CCI of SRH and mental health were − 0.09 (p < 0.01) and 0.04 (p < 0.01), respectively, indicating pro-poor inequality in ill SRH and pro-rich inequality in ill mental health. Income was the leading contributor to inequalities in SRH and mental health, accounting for 62.7% (p < 0.01) and 39.0% (p < 0.05) of income-related inequalities, respectively. The COVID-19 related variables, including self-reported family-member COVID-19 infection, job loss, experiences of food and medication shortage, engagement in physical activity, and five different-level pandemic regions of residence, explained substantial inequalities in ill SRH and ill mental health, accounting for 29.7% (p < 0.01) and 20.6% (p < 0.01), respectively. Self-reported family member COVID-19 infection, experiencing food and medication shortage, and engagement in physical activity explain 9.4% (p < 0.01), 2.6% (the summed contributions of experiencing food shortage (0.9%) and medication shortage (1.7%), p < 0.01), and 17.6% (p < 0.01) inequality in SRH, respectively (8.9% (p < 0.01), 24.1% (p < 0.01), and 15.1% (p < 0.01) for mental health).ConclusionsPer capita household income last year, experiences of food and medication shortage, self-reported family member COVID-19 infection, and physical activity are important contributors to health inequalities, especially mental health in China during the COVID-19 pandemic. Intervention programs should be implemented to support vulnerable groups.

Food Experiences and Dietary Patterns of International Students at a Canadian University.

Purpose: Postsecondary students who move to a new country to continue their education experience a drastic shift in food landscape, often resulting in unhealthy dietary adaptations.Methods: This mixed-method study explored the eating experiences and dietary patterns of 30 international students attending a Canadian university. Data were collected through focus groups that were analyzed thematically and dietary records analyzed for compliance with Canada's Food Guide for Healthy Living (2007).Results: Results showed that many participants want to maintain home country food traditions, yet their new independent living status and novel food environments led to changes in dietary habits. Limited food skills, busy schedules, reduced access to familiar foods, and fast-food environments contributed to unhealthy eating patterns. These perceptions were reflected in the high consumption of "other", less nutritious foods and low servings of fruits and vegetables, milk products and alternatives, and grain products.Conclusions: These findings show that international university students face dual challenges of transitioning into independent living without sufficient food skills and family supports, and exposure to unfamiliar and unhealthy food environments. Resources need to be developed for newly enrolled international students that emphasize food awareness, food skills, and healthy eating habits.

How Digital Food Affects Our Analog Lives: The Impact of Food Photography on Healthy Eating Behavior.

Obesity continues to be a global issue. In recent years, researchers have started to question the role of our novel yet ubiquitous use of digital media in the development of obesity. With the recent COVID-19 outbreak affecting almost all aspects of society, many people have moved their social eating activities into the digital space, making the question as relevant as ever. The bombardment of appetizing food images and photography – colloquially referred to as “food porn” – has become a significant aspect of the digital food experience. This review presents an overview of whether and how the (1) viewing, (2) creating, and (3) online sharing of digital food photography can influence consumer eating behavior. Moreover, this review provides an outlook of future research opportunities, both to close the gaps in our scientific understanding of the physiological and psychological interaction between digital food photography and actual eating behavior, and, from a practical viewpoint, to optimize our digital food media habits to support an obesity-preventive lifestyle. We do not want to rest on the idea that food imagery’s current prevalence is a core negative influence per se. Instead, we offer the view that active participation in food photography, in conjunction with a selective use of food-related digital media, might contribute to healthy body weight management and enhanced meal pleasure.

Dining in Prison: Sensory framing and performative perception in Rideout’s Past Time

This article examines the processes of sensory perception in Past Time (2018), Rideout’s project with prisoners at HMP Hewell (Tardebigge, Worcestershire, UK) that explored both the histories and contemporary experience of food and eating in prison. The article explores how we make sense of perceptual experience (in terms of reflection, meaning and significance), as well as how the sensory encounter itself is guided and framed. The article argues that, experientially, perception is always already framed in advance and that sensory perceptions are not neutral, apolitical information-gathering. The article focuses on a performance for an invited audience in the prison, which was a result of the research and development process conducted by the prisoners and the company. During the performance, the audience were served and ate portions of gruel, soup and bread made from historical recipes (notably manuals on cooking from the Prison Commission). The prison operated as a loaded site for guiding and framing the experience of eating. By exploring the intersection of taste, smell, touch, sight, sound and reflection as part of a performative model of perception, the article considers how language and thought operate as a key part of perceptual experience, while also examining the politics of the site of the prison as a framing device for perception.

The Impact of Customer Education on the Perception of Made in Italy Products in the Agri-Food Sector

While the global COVID-19 pandemic affected all the industries, the Italian agri-food sector positively performed over this period, supported by the exports, underlining the need for new international strategies to authentically engage consumers. This study aims to investigate the impact of customer education (CE) on the perceptions and evaluations of foreign consumers towards Made in Italy products as a part of the food experience in the agri-food sector. After a literature review, the paper illustrates the main topics of customer education, food experience and country-of-origin (COO) effect of Made in Italy. The purposes of the conceptual paper relate to the strategic use of country-of-origin effect by companies in order to promote products and services in foreign markets, and to the analysis of the impact of customer education within the food sector on the perception of Made in Italy products taking into account the new challenges of the current situation.

‘Food for Life and Palliation (FLiP)’: a qualitative study for understanding and empowering dignity and identity for terminally ill patients in Asia

ObjectivesWith ‘eating’ posited as Singapore’s domestic pastime, food experiences for Singaporeans constitute national, social, ethnic and personal identities. However, though they form significant parts of Singaporean existence across the lifespan,...

Authentic food experiences bring us back to the past: an investigation of a local food night market

ABSTRACT This study aims to investigate the authenticity-nostalgia nexus in food tourism experiences. Analysis of a convenience sample of 399 tourists visiting Hong Kung Night Market, a local food night market in Macao, revealed that both perceived food and atmosphere authenticity can trigger nostalgic emotion, which in turn enhances attitudes toward local food and gastronomy destination image, thus alluring tourists to return. Furthermore, the influence of atmosphere authenticity on nostalgic emotions is stronger for more experienced tourists. The results suggest that authentic and nostalgic cues should be leveraged to attract and retain tourists by DMOs and night market organizers.