Food neophobia levels on destination selection: A study in the Cappadocia region

Gastronomy tourism has gained increasing importance worldwide in recent years and has become a crucial factor in tourists' destination choices. Traditionally, tourists have focused on the historical and natural attractions of the places they visit. However, in modern tourism, gastronomic elements have also become an integral part of travel experiences. Despite this trend, individuals exhibit varying attitudes toward food choices. When encountering new foods, some tourists are open to trying them, while others approach with caution. This phenomenon is explained by the psychological concepts of "neophobia" (fear of new foods) and "neophilia" (curiosity about new foods). Neophobia refers to individuals' reluctance or anxiety about consuming unfamiliar or previously untried foods, whereas neophilia denotes an interest in new flavors and different culinary experiences. The aim of this study is to determine the level of food neophobia among foreign tourists visiting the Cappadocia region and to examine its impact on their destination choices. Within the scope of the research, data were collected through surveys conducted with foreign tourists dining in restaurants in Nevşehir and its surroundings. Based on the collected data, the level of food neophobia among tourists was identified, and its influence on their gastronomic experiences was analyzed. The findings suggest that tourists' level of food neophobia can be a significant factor in their destination choices and that gastronomic elements play a determining role in tourism preferences. As a result of the research, it is recommended that destination managers and tourism stakeholders develop strategies to make gastronomy tourism more appealing by considering the preferences of neophobic individuals.