Measuring the Impact of Hanoian Food Image on Place Attachment
Abstract
Food can be considered as a destination attraction that enhances the visitors’ experience. Through the process of eating local cuisine, tourists taste local delicacies that can satisfy their physiological functions and thereby learn about local cultures and knowledge and gain a sense of local identification. There were little studies on visitors’ perceptions of Hanoian food. This study examines the relationships between Hanoian food image attributes with two dimensions of place attachment: place identity and place dependence, and the influence of these dimensions on tourist satisfaction. The results suggest that valuable implication to the government of Vietnam and marketers in Hanoi with important insights regarding food image and place attachment to satisfy tourists.
References
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[32] Tasci, A. D., Uslu, A., Stylidis, D., & Woosnam, K. M. (2021). Place-oriented or people-oriented concepts for destination loyalty: Destination image and place attachment versus perceived distances and emotional solidarity. Journal of Travel Research, 0047287520982377.
[33] Tsai, Chen-Tsang (Simon) (2016). Memorable Tourist Experiences and Place Attachment when Consuming Local Food. International Journal of Tourism Research, 18(6): 536-548.
[34] Twigger-Ross, C. L., and Uzzel, D. L. (1996). Place and identity process. Journal of Environmental Psychology, 16: 205-220.
[35] Wang, X., Zhang, J., Gu, C., and Zhen, F. (2009). Examining antecedents and consequences of tourist satisfaction: A structural modeling approach, Tsinghua Science and Technology, 14(3): 397-406.
[36] Williams, D. R., & Vaske, J. J. (2003). The Measurement of Place Attachment: Validity and Generalizability of a Psychometric Approach. Forest Science, 49(6): 830-40.
[37] Williams, D. R., and Roggenbuck, J. W. (1989). Measuring Place Attachment: Some Preliminary Results. NRPA Symposium on Leisure Research, San Antonio, Texas.
[38] Williams, D. R., Patterson, M. E., Roggenbuck, J. W., and Watson, A. E. (1992). Beyond the Commodity Metaphor: Examining Emotional and Symbolic Attachment to Place. Leisure Sciences, 14: 29-46.
[39] Yüksel, A., Yüksel, F., and Bilim, Y. (2010). Destination attachment: Effects on customer satisfaction and cognitive, affective and conative loyalty, Tourism Management, 31(2): 274-284.
[2] Ab Karim, S. & Chi, C. (2010). Culinary tourism as a destination attraction: An empirical examination of destination's food image. Journal of Hospitality Marketing & Management, 19: 531-555.
[3] Almli, V.L., Verbeke, W., Vanhonacker, F., Naes, T., and Hersleth, M. (2011). General image and attribute perceptions of traditional food in six European countries. Food Quality and Preference, 22: 129-138.
[4] BBC news (2016) Six things about the $6 Bourdain-Obama meal. Available at: http://www.bbc.com/news/world-asia-36365988
[5] Brocato, E. D. (2006). Place attachment: an investigation of environments and outcomes in a service context. The University of Texas at Arlington.
[6] Campón, A. M. -C, Alves, H. M. B., and Hernández, J. M. –M. (2015). Attachment as a factor in generating satisfaction with, and loyalty to, rural tourism destinations. Tourism & Management Studies, 11(1): 70-76.
[7] Chang, R., Kivela, J., & Mak, A. (2011). Attributes that influence the evaluation of travel dining experience: When east meets west. Tourism Management, 32: 307-316.
[8] Chi, C. G.-Q. & Qu, H. (2008). Examining the Structural Relationships of Destination Image, Tourist Satisfaction, and Destination Loyalty: An Integrated Approach. Tourism Management, 29(4): 624-636.
[9] Choi, J., Lee, J., and Cho, M. (2011). East Asian cuisine perceptions in New York City between 1997 and 2007’, British Food Journal, 113(11): 1427-1438.
[10] Clark, G., and Chabrel M. (2007). Measuring Integrated Rural Tourism, Tourism Geographies, 9: 371-385.
[11] Ha, J., and Jang, S. C. (2010). Effects of service quality and food quality: The moderating role of atmospherics in an ethic restaurant segment, International Journal of Hospitality Management, 29: 520-259.
[12] Halpenny, E. A. (2006). Environmental behavior, place attachment and park visitation: A case study of visitors to Point Pele National Park. Unpublished doctoral dissertation, University of Waterloo, Ontario, Canada.
[13] Henderson, J. C. (2009). Food tourism reviewed, British Food Journal l, 111(4): 317-326.
[14] Hernandez, L., Solis, M. M., Moliner, M. A., and Sánchez, L. (2006). Tourism Destination Image, Satisfaction and Loyalty: A Study in Ixtapa-Zihuatanejo, Mexico. Tourism Geographies: An International Journal of Tourism Space, Place and Environment, 8(4): 343-358.
[15] Hidalgo, M. C., and Hernández B. (2001). Place Attachment: Conceptual and Emperical Questions. Journal of Environmental Psychology, 21(3): 273-281
[16] Hou, J. S., Lin, C. H., and Morais, D. B. (2005). Antecedents of attachment to a cultural tourism destination: the case of Hakka and non-Hakka Taiwanese visitors to Pei-Pu, Taiwan, Journal of Travel Research, 44: 221–233.
[17] Kaplan, R., and Kaplan, S. (1989). The experience of nature: A psychological perspective. New York: Cambridge University Press.
[18] Kivela, J., and Crotts, J. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination, Journal of Hospitality and Tourism Research, 30(3): 354-377.
[19] Kyle, G. T., Absher, J. D., ands Graefe, A. R. (2003). The moderating role of place attachment on the relationship between attitudes toward fees and spending preferences, Leisure Sciences, 25: 33-50.
[20] Lee, C. C. (1999). Investigating tourist attachment to selected coastal destinations: an application of place attachment, Doctoral Thesis Clemson University.
[21] Lin, Y. C., Pearson, T. E., and Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective, Tourism and Hospitality Research, 11(1): 30-48.
[22] Mak, A. H., Lumbers, M., Eves, A., and Chang, R.C. (2012). Factors influencing tourist food consumption, International Journal of Hospitality Management, 31 (3): 928-936.
[23] Mitchell, R., and Hall, M. C. (2003). Consuming tourist: food tourism consumer behavior’, in M. C. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.) Food tourism around the world: Development, management and markets, Oxford and Burlington: Butterworth-Heinemann, 60-80.
[24] Mohamed, M. E., Kim, D. C., Lehto, X., & Behnke, C. A. (2021). Destination restaurants, place attachment, and future destination patronization. Journal of Vacation Marketing, 13567667211014947.
[25] Moore, R. L., and Graefe, A. R. (1994). Attachments to recreation settings: The case of rail-trail users. Leisure Sciences, 16(1): 17-31.
[26] Mowen, A. J., Graefe, A. R., and Viden, J. R. (1997). A typology of place attachment and activity involvement. in H. Vogelsong (Eds) Proceedings of the 1997Northeastern Recreation Research SymposiumUSDA Forest Serivice, 88-92.
[27] Namkung, Y., and Jang, S.C. (2007). Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions, Journal of Hospitality & Tourism Research, 31(3): 387-410.
[28] Nield, K., Kozak, M., and LeGrys, G. (2000). The Role of Food Service in Tourist Satisfaction. Hospitality Tourism Management, 28(4): 1115-1122.
[29] Proshansky, H. M., Fabian, A. R., and Kaminoff, R. (1983). Place identity: Physical world socialization of the self, Journal of Environmental Psychology, 3(1): 57-83.
[30] Ryu, K., Han, H., and Kim, T. H. (2008). The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27: 459–469.
[31] Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3): 321-336.
[32] Tasci, A. D., Uslu, A., Stylidis, D., & Woosnam, K. M. (2021). Place-oriented or people-oriented concepts for destination loyalty: Destination image and place attachment versus perceived distances and emotional solidarity. Journal of Travel Research, 0047287520982377.
[33] Tsai, Chen-Tsang (Simon) (2016). Memorable Tourist Experiences and Place Attachment when Consuming Local Food. International Journal of Tourism Research, 18(6): 536-548.
[34] Twigger-Ross, C. L., and Uzzel, D. L. (1996). Place and identity process. Journal of Environmental Psychology, 16: 205-220.
[35] Wang, X., Zhang, J., Gu, C., and Zhen, F. (2009). Examining antecedents and consequences of tourist satisfaction: A structural modeling approach, Tsinghua Science and Technology, 14(3): 397-406.
[36] Williams, D. R., & Vaske, J. J. (2003). The Measurement of Place Attachment: Validity and Generalizability of a Psychometric Approach. Forest Science, 49(6): 830-40.
[37] Williams, D. R., and Roggenbuck, J. W. (1989). Measuring Place Attachment: Some Preliminary Results. NRPA Symposium on Leisure Research, San Antonio, Texas.
[38] Williams, D. R., Patterson, M. E., Roggenbuck, J. W., and Watson, A. E. (1992). Beyond the Commodity Metaphor: Examining Emotional and Symbolic Attachment to Place. Leisure Sciences, 14: 29-46.
[39] Yüksel, A., Yüksel, F., and Bilim, Y. (2010). Destination attachment: Effects on customer satisfaction and cognitive, affective and conative loyalty, Tourism Management, 31(2): 274-284.
Published
2021-09-30
How to Cite
TU, Minh; PARK, Soo-Han; LEE, Kwang-Woo.
Measuring the Impact of Hanoian Food Image on Place Attachment.
Journal of Environmental Management and Tourism, [S.l.], v. 12, n. 6, p. 1627-1633, sep. 2021.
ISSN 2068-7729.
Available at: <https://journals.aserspublishing.eu/jemt/article/view/6441>. Date accessed: 26 apr. 2024.
doi: https://doi.org/10.14505//jemt.12.6(54).18.
Section
Article
Copyright© 2023 The Author(s). Published by ASERS Publishing 2023. This is an open access article distributed under the terms of CC-BY 4.0 license.