The effects of food-related personality traits on tourist food consumption motivations

Athena H.N. Mak*, Margaret Lumbers, Anita Eves, Richard C.Y. Chang

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

60 Citations (Scopus)

Abstract

This study explores the motivational dimensions underlying food consumption in tourism, and to examine the effects of two food-related personality traits, namely food neophobia and variety-seeking, on these motivational dimensions. A tourist food consumption motivational scale was developed and seven motivational dimensions were identified: novelty and variety, authentic experience and prestige, interpersonal and culture, price/value and assurance, health concern, familiarity and eating habit, and sensory and contextual pleasure. Both food neophobia and variety-seeking were found to have significant effects on various motivational dimensions. The implications of the findings for practice and future research are discussed.

Original languageEnglish
Pages (from-to)1-20
Number of pages20
JournalAsia Pacific Journal of Tourism Research
Volume22
Issue number1
DOIs
Publication statusPublished - 2017 Jan 2
Externally publishedYes

Keywords

  • food neophobia
  • food-related personality traits
  • sensory-specific satiety
  • Tourist food consumption
  • tourist’s paradox
  • variety-seeking

ASJC Scopus subject areas

  • Geography, Planning and Development
  • Tourism, Leisure and Hospitality Management

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