FOOD PREFERENCES OF CHINESE TOURISTS

被引：347

作者：

Chang, Richard C. Y. ^{[1
]}

Kivela, Jaksa ^{[2
]}

Mak, Athena H. N. ^{[3
]}

机构：

[1] Providence Univ, Dept Tourism, Taichung 43301, Taiwan

[2] Hong Kong Polytech Univ, Sch Hotel & Tourism Management, Hong Kong, Hong Kong, Peoples R China

[3] Univ Surrey, Sch Management, Guildford GU2 5XH, Surrey, England

来源：

ANNALS OF TOURISM RESEARCH | 2010年 / 37卷 / 04期

关键词：

tourist food preference; tourism dining behavior; motivational factors; Chinese tourists; Chinese food culture; gastronomy tourism; AUTHENTICITY; NEOPHOBIA; PATTERNS;

D O I：

10.1016/j.annals.2010.03.007

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

Given the scarcity of research on tourist food preference, this study is a first attempt. to generate in-depth understanding of Chinese tourists' food preferences in a culturally different environment by employing on-site participant observations and focus group interviews. It provides a detailed analysis of the motivational factors underlying the Chinese participants' food preferences when holidaying in Australia, and also proposes a typology that describes and contrasts the participants' tourism dining attitudes, motivations and behaviors. Furthermore, this study elucidates the influence of Chinese food culture on the participants' tourism dining behaviors and explores the disparities in dining behavioral patterns between the participants in terms of their dining motivations and the way they related tourism dining experiences to their daily experiences.

引用

页码：989 / 1011

页数：23

共 65 条

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