The effect of local cuisine attractiveness and its pioneers on the gastronomy experience of local tourists

In this research, it is aimed to determine the gastronomy experiences of domestic tourists, to determine the local cuisine attractiveness and its predecessors, it is aimed to test the effect of this experience. For this purpose, the relationships between local cuisine involvement, local cuisine knowledge, local cuisine authenticity perception, local cuisine attractiveness and gastronomy experience were examined. Research data were collected using face-to-face survey technique within the framework of the quantitative research approach. Purposive and convenience sampling methods were used together in determining the research sample. The research data were obtained from 727 domestic tourists visiting the cities of Gaziantep, Hatay and Afyonkarahisar, which are registered as gastronomy cities and included in the Creative Cities Network of the United Nations Educational, Scientific and Cultural Organization (UNESCO). Relationships between variables were tested using structural equation modeling (SEM). It has been determined that demographic characteristics have no effect on the gastronomic experience of domestic tourists. On the other hand, the attractiveness of the local cuisine and the influence of its predecessors on the gastronomic experience gain importance. Research findings show that local cuisine involvement (H1), local cuisine knowledge (H2) and perception of local cuisine authenticity (H3) positively and significantly affect local cuisine attractiveness. In addition, it has been determined that the attractiveness of the local cuisine (H5) affects the gastronomy experience. However, the perception of local cuisine authenticity (H4) affects the gastronomy experience negatively and significantly. It has been determined that local cuisine attractiveness has a mediating effect on the relationship between local cuisine involvement (H6), local cuisine knowledge (H7) and perception of local cuisine authenticity (H8) and gastronomy experience. As a result, it has been determined that local cuisine interest, local cuisine knowledge and local cuisine experience have a positive effect on local cuisine attractiveness. Effective promotion of local cuisine knowledge will increase my interest in the local cuisine experience.