| 旅游地传统饮食文化原真性感知对满意度与行为意向的影响——以宏村臭鳜鱼为例 |
| |
| 引用本文： | 莫宏伟,尹寿兵,刘云霞.旅游地传统饮食文化原真性感知对满意度与行为意向的影响——以宏村臭鳜鱼为例[J].热带地理,2022,42(11):1918-1930. |
| |
| 作者姓名： | 莫宏伟 尹寿兵 刘云霞 |
| |
| 作者单位： | 安徽师范大学 地理与旅游学院，安徽 芜湖 241002 |
| |
| 基金项目： | 教育部人文社科基金项目“新冠疫情下旅游小企业组织韧性评估、影响因素及作用机制研究”(22YJAZH136) |
| |
| 摘 要： | 在区分地方饮食与传统饮食概念的基础上，选择宏村传统饮食臭鳜鱼作为研究对象，通过对就餐环境、服务、食物3个原真性维度和满意度与行为意向2个维度，构建Amos结构方程模型，探究游客对传统饮食文化的原真性感知及其对旅游地就餐满意度和行为意向的影响。结果显示，3个维度的原真性均对满意度呈显著、直接、正向影响，对行为意向呈显著、间接、正向影响；其中，环境原真性对就餐满意度影响最大，其次为服务原真性，最后为食物原真性。研究认为，即使体验对象是与原真性关联紧密的传统饮食，大众游客仍更关注整体就餐环境和服务氛围，食物本身对满意度的影响最低。游客需求引发传统饮食文化舞台化重塑，并呈现“去传统化”与“去地方化”特征，旅游地饮食文化塑造对环境的关注大于食物，但当地居民更加关注食物本身的口味，主客关注差异和食物生产过程的游客需求导向引发当地居民对舞台化饮食的认同度降低。未来旅游地要充分考虑传统饮食的特殊性，重塑让游客与本地居民更加满意的饮食文化。
|
| 关 键 词： | 传统饮食 旅游地 原真性 满意度 行为意向 宏村臭鳜鱼 |
| 收稿时间： | 2022-02-23 |
The Influence of Authenticity Perception of Traditional Food on Satisfaction and Behavior Intention in Tourism Destination: A Case Study of Smelly Mandarin Fish in Hongcun |
| |
| Hongwei Mo,Shoubin Yin,Yunxia Liu.The Influence of Authenticity Perception of Traditional Food on Satisfaction and Behavior Intention in Tourism Destination: A Case Study of Smelly Mandarin Fish in Hongcun[J].Tropical Geography,2022,42(11):1918-1930. |
| |
| Authors: | Hongwei Mo Shoubin Yin Yunxia Liu |
| |
| Institution: | School of Geography and Tourism, Anhui Normal University, Wuhu 241002, China |
| |
| Abstract: | Traditional food is an important part of traditional culture and the development of traditional food culture is an important means of rural revitalization. Although the authenticity of food culture is becoming a point of discussion in domestic research, there are still some limitations. The existing studies do not further subdivide food into traditional and local foods, while traditional food is more consistent with the object of authenticity research. On the basis of distinguishing the concepts of local and traditional foods, this study selected smelly mandarin fish, a native traditional food in tourist destinations, as the research object to explore tourists' perception of the authenticity of traditional food and its influence on dining satisfaction and behavioral intention in tourist destinations. With Hongcun as the location of this study, data were collected through a questionnaire survey and semi-structured interview. The AMOS structural equation model was constructed by analyzing three authenticity dimensions—dining environment, service, and food—and two dimensions—satisfaction and behavioral intention. The results show that tourists' perception of authenticity in the three dimensions has a significant, direct, and positive impact on dining satisfaction and a significant, indirect, and positive impact on behavioral intention. Among them, environmental authenticity has the greatest impact on dining satisfaction, followed by service and food authenticity. Through the analysis of the interview text, this study explains the structure of the influence of tourists' three dimensions of perception on satisfaction and behavioral intention. Combined with interviews with the host group, this paper discusses the differences in the perception and attitude of the host and the main characteristics of reshaping the destination's traditional food culture. This study believes that even if the object of experience is the traditional food of the destination closely related to authenticity, public tourists still pay more attention to the overall dining environment and service atmosphere, and the food itself has the lowest impact on satisfaction. This paper finds that the local traditional food culture presents the characteristics of de-traditionalization and de-localization. In the food culture reproduction of destination, because tourists pay particular attention to the environment, operators will be more willing to build the environment atmosphere to an extent that overlooks the importance of the food itself. Local customers pay more attention to the "authentic" taste of food, and the differences between hosts and customers as well as the orientation of tourist needs of production have led to the hosts'low identification with the authenticity of staged foods. Future studies should fully consider the particularity of traditional food as a specific object and reshape the food culture to make customers more satisfied. The contribution of this study is to sort out the classification basis of traditional food, study the impact of the perception of authenticity of traditional food culture on dining satisfaction and behavioral intention, analyze the impact and main characteristics of the perception difference between hosts and guests on the reconstruction of destination traditional food culture, and put forward the prospect of further study. |
| |
| Keywords: | traditional food tourism destination authenticity satisfaction behavioral intention Hongcun Smelly Mandarin Fish |
|
| 点击此处可从《热带地理》浏览原始摘要信息 |
| 点击此处可从《热带地理》下载免费的PDF全文 |
|
