Building a model of local food consumption on trips and holidays: A grounded theory approach

作者：Kim Yeong Gug^*; Eves Anita; Scarles Caroline

来源：International Journal of Hospitality Management, 2009, 28(3): 423-431.

DOI：10.1016/j.ijhm.2008.11.005

• Local food
• Food consumption
• Food tourism
• Culinary tourism
• Motivation
• Grounded theory

This study examines the factors influencing consumption of local food and beverages in destinations. The study used grounded theory to obtain insight into the local food experiences though interviews with 20 individuals and used these data to propose a model of local food consumption. The model constitutes three categories: 'motivational factors' (i.e. exciting experience, escape from routine, health concern, learning knowledge, authentic experience. togetherness, prestige, sensory appeal, and physical environment); 'demographic factors' (i.e. gender, age, and education); and 'physiological factors' (i.e. food neophilia and food neophobia). This study established an in-depth understanding of consumption of local food in destinations.

• 出版日期2009-9