Gastronomic Festivals Research Articles

How do gastronomic festivals trigger behavioral intentions? The role of hedonic and eudaimonic well-being

PurposeGastronomic festivals are important events to bring people together around food-themed activities. This study aimed at determining the relationships between festival quality, memorable food experience, loyalty, behavioral intention, hedonic well-being, and eudaimonic well-being. In this study, festival quality is the independent variable that affects the memorable food experience, the memorable food experience is the independent variable that affects loyalty, and loyalty is the independent variable that affects behavioral intent. Hedonic well-being and eudaimonic well-being are moderating variables. Behavioral intention is the dependent variable, while memorable food experience and loyalty are both dependent and independent variables.Design/methodology/approachThe population consisted of local tourists visiting Orange Blossom Carnival held in Adana, Turkey. The survey technique and the convenience sampling method were preferred and 545 data were obtained.FindingsThe analysis results showed that all dimensions of the memorable food experience are strongly affected by festival quality. Plus, superior service approach and high value perception dimensions of the memorable food experience have significant effects on loyalty. Furthermore, destination loyalty was found to have a strong effect on behavioral intentions. Moreover, higher levels of Hedonic well-being (HWB) and Eudomenic well-being (EWB) were found to increase the effect of loyalty on behavioral intention; accordingly, the moderator roles of HWB and EWB were determined.Practical implicationsThis article provides information that the memorable dining experiences of festival visitors who attend the Orange Blossom Carnival in Adana affect the quality of the festival and their intentions to loyalty. In addition, in the study, it was found that the well-being of carnival visitors had a moderating role in the effect of their loyalty on their behavioral intentions. Therefore, this article provides information on how the food experiences and well-being of the visitors at the gastronomy festival will affect which factors.Originality/valueAccording to the findings, gastronomy-based events may affect tourists’ experiences, and tourists’ psychological well-being affects loyalty and behavioral intentions. Destination management organizations can learn about gastronomy-based festivals. The results of the study include a number of theoretical and practical findings for destination management organizations, festival managers, policy makers and academics working in the literature.

Promotion of food culture based on gastronomic tourism technologies on the example of the Republic of Sakha (Yakutia)

The article deals with the development of gastronomic tourism as one of the important areas of tourism. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this research is the promotion of food culture based on the technologies of gastronomic tourism on the example of the Republic of Sakha (Yakutia). The article considers the food culture of the Yakut ethnic group, the trends of the restaurant market, as well as local catering enterprises that specialize in the national Yakut cuisine. The concepts of tourism and gastronomic tourism and their state in the Republic of Sakha (Yakutia) are studied. The problems of popularization of national cuisine are touched upon. The article is devoted to the promotion of Yakut cuisine at the interregional and international levels. The necessity of promoting the food culture of the Yakut ethnic groups on the basis of participation in gastronomic festivals is identified and justified. The fundamental methodology for the study is a descriptive method, which includes the method of observation, interpretation, comparison, generalization. The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. In this regard, the term "food culture" correlates with the accumulated experience of the people, the bearer of culture, of satisfying the need for food. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each nation. The purpose of this study was to identify the features of everyday life through theoretical aspects and practical provisions that reveal the specifics of gastronomic tourism in the region, and the use of everyday food culture of the Yakut ethnic group for its further improvement and development. Based on the conducted study, the reasons for the positive impact of participating in gastronomic festivals are listed.

Project approach to the development of rural tourism

The authors of the article provide an overview of scientific approaches to the definition of the essence and role of event and gastronomic tourism against the backdrop of the rural tourism promotion currently carried out. The interrelation between all the aforementioned types of tourism and the expediency of their joint development are substantiated. The necessity of holding events in order to smooth out the seasonality of rural tourism and attract tourists interested not only in standard services of rural guest houses but also in entertainment events is proved. Special emphasis is placed on the application of the project approach to the process of creating events. A description of the festivals held in the Vologda region is provided. The main problems of the implementation of project management at the municipal level are identified. The possibility of holding gastronomic festivals within the clusters operating in the region is considered. The example of the «SyrFest» gastronomic festival is used to demonstrate a possible project structure designed for such event.

A Quitanda como protagonista de festival gastronômico em Congonhas, Minas Gerais [Brasil

This article sought to discuss under the hospitality approach, the cultural importance of Quitanda, a delicacy served both at lunchtime [domestic environment] and at the Quitanda Festival in Congonhas, Minas Gerais [public environment]. The theoretical approach discussed studies that deal with the origin and characteristics of Minas Gerais food, gastronomic festivals and hospitality. For exploratory and qualitative research, bibliographical and documentary research and interviews were used. It was observed that the city or region where the festival takes place seeks a gastronomic element that reflects the cultural characteristics of its people. This highlight, in addition to strengthening traditions, also has the function of cooperating with the economic, cultural and social growth of the region where the gastronomic festivals take place.

Analysis of the Quality of Service in Gastronomic Festivals

Gastronomic festivals have become a pathway to promoting the gastronomy and culture of a tourist destination. However, there is no taxonomy for evaluating the quality of services in these types of festivals. For this reason, the present study aimed to propose a service quality evaluation model applicable to gastronomic festivals based on a review of commonly used models. The research was carried out at the Raíces Gastronomic Festival held in Guayaquil, Ecuador, in 2018. Six hundred valid questionnaires were obtained, and exploratory factor analysis (EFA) was applied to identify the dimensions of the items. In addition, confirmatory factor analysis (CFA) was used to validate the proposed model. As a result, we obtained a questionnaire to evaluate the quality of services in gastronomic festivals based on tangibility, reliability, responsiveness, and adequacy dimensions. These findings contribute to expanding the academic literature on food festivals and provide a questionnaire to measure the service quality of this type of event.

Impact of Locavorism on the Gastronomic Tourism Development in Sumy Region

The purpose of the study is to determine the impact of locavorism on the development of gastronomic tourism the Sumy region. The research methodology is based on the collection of factual data, the synthesis and analysis of information material, and the study of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism. Locavorism as a model of food consumption, features of this concept, reasons and history of its occurrence are analyzed. The main signs of locavorism and the connection with gastronomic tourism have been studied. Examples of reflecting the principles of locavorism in the Sumy region through authentic dishes and gastronomic festivals are presented. Five basic principles of locavorism are identified: consumption of only local food (grown and produced in the region of human habitation), seasonality (characterized by consumption of fruits and vegetables according to the season, refusal of imported food), environmental friendliness (due to reduced globalization and logistics costs load on the environment), naturalness (rejection of products grown by genetic engineering technologies), support for local producers (use of products made by local producers). The analysis showed that locavorism has many positive features. These are, in particular, the revival and popularization of traditional regional cuisine, the development of local producers of agricultural products and producers of organic products, the creation of local craft enterprises, the reduction of imports, the positive impact on ecology, and the improvement of the population health, which in the long run will contribute to the health of the nation. It has been established that the development of locavorism will make it possible to establish a direct connection between urban consumers and rural producers, which will enable craft producers to sell their products at decent prices and will contribute to the development of rural areas, and increase the rural population employment.

Understanding the youth tourists' motivation to attend rural gastronomic festivals in the Republic of Serbia

This study aims to examine the motivation of young tourists to attend gastronomic festivals in rural areas in the Republic of Serbia. In addition, it seeks to find out whether their motivation differs depending on their knowledge of and interest in gastronomy. The research was conducted on a sample of 125 respondents. The collected data was analyzed through the Statistical Package for Social Sciences (SPSS 20), using descriptive statistics, the K-means clustering multivariate grouping technique, and nonparametric statistical procedures (Kruskal-Wallis H test and Mann-Whitney U test). The results have shown that the opportunity to try new and varied foods, as well as enjoying the atmosphere at the festival, are the main motives for young tourists to attend gastronomic festivals in rural areas in the Republic of Serbia. Additionally, it was discovered that the gastronomic motifs of young tourists are different and conditioned by their knowledge of and interest in gastronomy.

Gastronomic Festival Attribute and Customer Engagement to Customer Delight Through Customer Experience and Social Interaction Value

The purpose of this study is to determine the impact of gastronomic festival attributes and customer engagement on customer delight as measured by the Customer Value Experience and social interaction. Two independent variables are used in this analysis: Gastronomic Festival Attributes and Customer Engagement. The dependent variables are Customer Delight, social interaction and Customer Value Experience. The research design is quantitative, with the objective of eliciting information about the description and use of Culinary Sites in Indonesia during the covid 19 epidemics, in order to create a virtual model of Gastronomic Festival Attributes on Culinary Sites in Indonesia. As a result of the Covid 20 epidemics, the results indicated that the greatest influence is exerted by the Gastronomic Festival Attribute to Customer Value Experience. Customer Engagement results in Customer Delight, and the Gastronomic Festival Attribute results in Customer Delight as well. The research findings are intended to bolster all previously developed hypotheses, including those regarding Customer Engagement, Gastronomic Festival Attribute, Customer Value Experience, and Customer Delight.

Features of Gastronomic Tourism Development of Ukraine in the Conditions of the COVID-19 Pandemic

The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food establishments for the period of quarantine are covered. It is established that sanitary and hygienic conditions and the possibility of distancing during living and recreation will be important factors in competition for the consumer during the pandemic. Measures have been proposed to minimize the consequences of the COVID-19 pandemic in the field of gastronomic tourism, including the refusal of the service ‘mastering the skills of culinary arts’ (master classes), excursions to craft shops, use only disposable utensils during gastronomic festivals and tastings. Some objects of gastronomic tourism of Sumy region, which are popular in the region, but are not included in the programs of tours, festivals, holidays, are singled out. Gastronomic tours ‘Taste of modern Sumy region’, ‘Sweet and bitter taste of Hlukhiv region’, ‘Autumn tastes of Krolevets region’ have been developed taking into account national, cultural and religious traditions, which create a basis for the formation of domestic tourism in Sumy region. The research methodology consisted of collecting factual data, as well as in the synthesis and analysis of analytical research organizations' reports, statistical material, studying of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism.

Kvantitativna analiza emocionalnog doživljaja gostiju u restoranima Opatijske rivijere

U ekonomiji doživljaja ljudi više ne kupuju proizvode i usluge, nego iskustva koja im pružaju snažne emocionalne i iskustvene reakcije. Iako se koncepti kvalitete usluga i zadovoljstva klijenta istražuju niz godina, i dalje se nalaze u fokusu znanstvenih i stručnih istraživanja. Međutim, malo je radova koji mjere i istražuju emocionalni doživljaj gostiju u restoranima. Stoga je cilj ovoga rada iscrpno analizirati dosadašnja istraživanja koja se bave ovim konceptima i razviti instrument DINEXPE za mjerenje emocionalnog doživljaja gostiju u restoranu. U tu svrhu razvijen je upitnik koji se sastoji od 35 varijabli, a u analizi prikupljenih podataka primijenjene su metode statističke analize. Uzorak čini 195 gostiju restorana koji su posjetili astronomski festival u Lovranu (Opatijska rivijera) u travnju 2018. godine. Rezultati ovoga istraživanja pomoći će voditeljima restorana u hrvatskom turizmu, pa i šire, u razumijevanju svojih gostiju te u dizajniranju kvalitete usluga koja će biti u skladu s njihovim očekivanjima.

Conceptualization of Gastronomic Tourism as Innovative Tourist Model in Russia

Today in Russia gastronomic tourism has made a spurt of dynamic development. This was caused not only by the current situation with COVID-2019, which contributes to the development of domestic tourism, but also by the increased interest in this type of tourism in general. Gastronomic tourism not only contributes to the growth of the flow of tourists to a particular region, in order to visit gastronomic festivals, fairs, etc. events, acquaintance with the gastronomic features of the destination, but also contributes to the development of agriculture, processing industries, and ultimately plays an important role in shaping the image of a particular region and the country as a whole. In some areas of gastronomic tourism, Russia is an innovator, whose experience can be used by other countries as well.

Motivation and preferences of Portuguese consumers' towards sea urchin roe

Sea urchin roe is a gastronomic delicacy appreciated worldwide and Portugal is the third largest consumer nation of seafood. However, sea urchin roe is recognized as a seafood by few members of the national coastal communities. Motivated by an increasing interest of gastronomic and aquaculture sectors in producing this seafood, a survey was conducted among the participants of gastronomic festivals aiming to characterize the motivations and preferences regarding sea urchin roe. The results showed that a high percentage of consumers would be willing to eat sea urchin roe in a restaurant, and approximately half of these were not motivated to buy it in the supermarket. The consumers willing to buy sea urchins in the supermarket, would buy it as the whole urchin or the chilled/frozen roe. In conclusion, sea urchin roe can be characterized as a high valued shellfish to be consumed in restaurants.

Gastronomi Festivali Tercihinde Ziyaretçilerin Memnuniyet ve Bağlılık Düzeylerini Etkileyen Faktörler: Ege Bölgesi Örneği

Gastronomy festivals organized today have become a popular attraction for both local and tourists. Gastronomy festivals, which have become the centre of attention of visitors and which are increasing in number every day, play an important role in promoting local food and drink and increasing the number of people visiting the destination. Aegean Region is the region most gastronomic festival held in Turkey. In this direction, it is aimed to determine the factors affecting the satisfaction and loyalty levels of the visitors in the preference of the gastronomy festival in the Aegean Region. A quantitative study was carried out by visiting the festivals in the Aegean Region and applying a questionnaire to the visitors. Structural Equation Modeling test was carried out in the analysis of the data obtained from 400 visitors. According to the results of the study, it was seen that the festival area factor significantly affected the satisfaction of the visitors. In addition, informational adequacy and food-beverage factors affect the satisfaction of visitors in a small although it was observed that the conformity factor was not important for the visitors.

ОСОБЛИВОСТІ РОЗВИТКУ ЕНОГАСТРОНОМІЧНОГО ТУРИЗМУ В УКРАЇНІ НА ПРИКЛАДІ ОДЕСЬКОГО РЕГІОНУ

Travel with enogastronomic purposes is gaining more and more popularity. The reason for such rapid popularity of enogastronomic tourism is simple – tourists are tired of monotonous classic tours and are looking for new vivid impressions. Areas of tourist attraction are increasingly becoming wine regions with their flavor and local cuisine. Odessa region has the potential for the development of wine tours and private wineries. This is evidenced by the situation with import substitution, state support for agro-industry and small farms, as well as the demand of modern tourists for domestic tourism. Odessa region is one of the most promising wine-growing regions of Ukraine with favorable conditions for the development of enogastronomic tourism, which can increase tourist flows to the Odessa region. Enogastronomic tourism is a relatively new and promising for the Odessa region type of tourist activity due to the fact that it allows you to smooth out the seasonality factor and develop a tourist destination at any time of year. One of the factors that attracts thousands of tourists to places of cultivation of grapes and wine production is the numerous rites associated with this type of human activity. Odessa region is no exception with its multinational population and sayings for table toasts. The promotion of enogastronomic tourism is closely related to the marketing strategy of the tourism industry of Odessa region. It is based on tourists receiving new unique emotions and impressions from visiting the region. The article considers the peculiarities of the development of enogastronomic tourism in Ukraine on the example of the Odessa region. Gastronomic tourism is characterized as the most promising area of tourism business. The issues of national cuisine traditions are highlighted and the main centers of gastronomic tourism of Odesa region are identified. Issues of culinary traditions, gastronomic festivals and holidays in Odessa region are revealed. The peculiarities of specialization of separate territories of Odessa region are found out. The development of wine tourism measures in Odesa region, as the most promising of the regions of Ukraine, was assessed. The state of de-velopment of tourism in the Odessa region as a tourist destination is analyzed.

Problems and prospects of gastronomic tourism development in Ukraine (on the example of Zakarpattia oblast)

Today the tourism business remains a promising area of development of Ukraine's economy, despite a number of problems caused by the COVID-19 pandemic. Gastronomic tourism is gradually gaining popularity among consumers, due to their desire for new gastronomic experiences and taste sensations. This type of tourism reveals the features of authentic cooking technology, traditions of their consumption, teaches culinary skills, and gastronomic festivals and fairs are visited every year by more guests, even from abroad. Zakarpattia is one of the main gastronomic destinations in Ukraine. The large number of nationalities living in this area create a unique culinary culture and traditions. All this makes Zakarpattia unlike any other region and promotes the development of gastrotourism. The subject of the article is the problems and prospects of gastronomic tourism in Ukraine (on the example of Zakarpattia Oblast). The aim is to study the problems and prospects of gastronomic tourism development in Zakarpattia Oblast of Ukraine. Tasks: analysis of the destination of gastronomic tourism in Ukraine, as well as determining the prospects for the development of gastronomic tourism in Zakarpattia Oblast. General scientific methods are used: analytical, evaluation, comparative, statistical, graphic, descriptive, cartographic. The following results were obtained: the main destinations of gastronomic tourism in Ukraine and its prospects for development in Zakarpattia Oblast were identified. It is concluded that state and regional support of the region is important for further development and popularization of gastronomic tourism in Zakarpattia Oblast; creating an effective marketing policy; raising the level of qualification of labor resources in the field of tourism; increasing the number of gastronomic events (wine and cheese fairs, as well as festivals); improving the quality and diversification of gastronomic tours.

Развитие экономики регионов с применением инструментов событийного маркетинга и тендерных процедур

The article discusses the territorial marketing role in managing their economic development, examines foreign and Russian experience in the event marketing use in the territory brand formation. The practice of holding gastronomic festivals as event marketing is studied. The authors developed recommendations to improve the procedures for preparing and conducting for territory marketing events including the preparation of technical specifications and a contract budget for participation in tenders for the purchase of holding event services.

ФОРМУВАННЯ СУЧАСНОГО ПОНЯТТЄВО-ТЕРМІНОЛОГІЧНОГО АПАРАТУ ГАСТРОНОМІЧНОГО ТУРИЗМУ

The article provides a scientific study of the modern conceptual and terminological apparatus of gastronomic tourism in the national economy. Target. In the era of the coronavirus, people are increasingly thinking about healthy eating. Every year the planet makes its own changes in the food culture of the population. Some of them are global gastronomic trends, others depend on the region and the mentality of the population, which affects gastronomic tourism and tourist preferences, reboots of gastronomic tours and the economy in general. Upgrade the modern conceptual and terminological apparatus of gastronomic tourism. Methodology. The method of reframing was used to streamline the conceptual and terminological apparatus of gastronomic tourism, which will change the attitude of a tourist to gastronomic tourism, by rearranging accents, changing the context. And also in the scientific work methods of theoretical analysis, abstract logical methods, analysis of statistical data, expert assessments, as well as comparative analysis were used. Results. A modern conceptual and terminological apparatus of gastronomic tourism has been formed. Carrying out the typification of gastronomic tourists. Key tools for branding small tourist destinations and classification of gastronomic festivals are proposed. The types of gastronomic tours are highlighted. The factors of the gastronomic culture of the region have been determined. Scientific novelty. For the first time, the modern conceptual and terminological apparatus of gastronomic tourism was summarized by the reframing method in the national economy in the era of coronavirus. Practical significance. The research results can be used in the future for the development of gastronomic tourism in Ukraine and the region, in particular. Scientific research will come in handy in the design of tourism programs and food tours for tourist destinations that, through the branding of local gastronomic specialties, will attract tourist flows.

RELATIONSHIP BETWEEN SOCIODEMOGRAPHIC ASPECTS, SATISFACTION AND LOYALTY IN GASTRONOMIC FESTIVALS

Currently, the organization of gastronomic festivals is an opportunity to rescue the culture and development of a destination. The present study was carried out in the city of Naranjal, Ecuador at the "Gastronomic Festival of the Red Crab" and its objectiv es are: (i) to identify the relationship between the level of education and income, as sociodemographic variables as well as the level of satisfactio n of people attending a Gastronomic Festival. (ii) identify the influence of Satisfaction on the probability of revisiting a Gastronomic Festival. Two hundred valid questionnaires completed on-site by national and international visitors during the event were used. Pearson's Chi square and Spearman's Correlation were applied for data analysis. The results show that the level of satisfaction of the attendees is influenced by their level of education and income. Furthermore, the probability of revisiting the event is influenced by the level of satisfaction of the attendees. The results will contribute to the academic literature and the information will be used for service providers to develop products according to demand.

Perspective directions of development of local gastronomy tourism in the conditions of European integration

The article identifies the main aspects of gastronomy tourism in Ukraine and in the world and possible prospects and trends for further development of gastronomy tourism in our country. The variety of gastronomic festivals and tours in the leading regions of the country available in Ukraine are analyzed. Factors and entities of development of gastronomic tourism in each region and the reasons of their uneven application are allocated. The perspective areas of gastronomy tourism development in Ukraine to create a promising and competitive product on the international market of tourist services are outlined. Ukraine as a new tourism destination is increasingly establishing itself on the tourists’ travel map. The information is supplemented by various ratings from international tourist guides, which recommend travelers to turn their eyes to Ukraine. In Ukraine, the tourism industry is in its infancy, but its operation has a significant impact on the economy and is quite promising. Ukraine has very promising conditions and opportunities for activating the tourist capacity, in particular, due to the availability of unique natural and recreational resources, historical and cultural monuments, rich flora and fauna, areas of various forms of recreation, interesting and delicious dishes. Forming the innovation clusters, which are groups of enterprises, firms, organizations, and institutions operating in one (or several related) business area by economic interests and regional characteristics is one of the perspective forms of economic integration and development in the tourism industry of Ukraine. The advantage and novelty of the cluster approach are that it provides significant importance to the microeconomic component, as well as the territorial and social aspects of economic development. In modern conditions, the improvement of methods of organizational, financial, and resource-based support for tourism development at the macro, meso-, and micro levels is highly relevant. The intensification of the tourism companies’ activity should be based on the expansion of the possibilities of regional investment processes management in the specified direction and the combination of efficient state regulation of the economy with market self-regulation.

Desenvolvimento do turismo sustentável em Farol de São Tomé, Campos dos Goytacazes, por meio da formação e qualificação de empreendedores locais

Esse artigo tem como objetivo apresentar os resultados do projeto de extensão que teve como meta estimular o turismo sustentável em Farol de São Tomé, região litorânea do município de Campos dos Goytacazes. Essa região do município possui potencial turístico devido, principalmente, faixa de litoral, interesse de órgãos da prefeitura e ao clima agradável e quente. Propiciando oportunidades de emprego e renda, sobretudo para a população. Contudo, há diversos empresários de outras regiões sem nenhuma preocupação com o impacto das atividades de exploração do turismo no meio ambiente. E em outros casos, há muitas pessoas operando na informalidade sem qualquer formação ou conhecimento técnico. E o objetivo do projeto foi contribuir para mudar esta situação, promovendo a difusão de uma cultura empreendedora voltada para a promoção do turismo sustentável. Na primeira parte do projeto, foi aplicado um questionário aos empreendedores locais durante o Festival Gastronômico de 2018, com o objetivo de identificar as demandas por capacitação e o perfil dos entrevistados. E num segundo momento foram realizadas as capacitações conforme as demandas apresentadas. Como resultado foi possível identificar muitas potencialidades ainda pouco exploradas na região e que a capacitação poderia auxiliar, aos empreendedores, na criação e exploração de novas oportunidades.