Destination Encounters With Local Food: The Experience of International Visitors in Indonesia

• Published in: Tourism, culture & communication Vol. 17; no. 2; pp. 79 - 91
• Main Authors: Wijaya, Serli, King, Brian, Morrison, Alison, Nguyen, Thu-Huong
• Format: Journal Article
• Language: English
• Published: College Station. Texas Cognizant Communication Corporation 13.07.2017
• Subjects: Beverages; Consumption; Creative industries; Culinary Tourism; Dining Expectation; Food; International Visitors; Local Indonesian Food; Physiology; Travel
• ISSN: 1098-304X; 1943-4146
• DOI: 10.3727/109830417X14966810027526

Increasing numbers of visitors are seeking out culinary experiences when travelling overseas. Food can enhance the destination experience, giving physiological sustenance and providing opportunities to learn about destination cultures through direct encounters with local cuisines. However, engaging with novel local food might arouse certain visitor expectations, particularly among those who have not visited previously. This study aimed to identify international visitor preconceptions of local Indonesian food and the underlying factors influencing expectations prior to their in-country experience of dining on local food. A questionnaire-based survey that was administered to 349 international visitors identified seven factors underlying their expectations: staff quality, sensory attributes, food uniqueness, local servicescapes, food authenticity, food familiarity, and food variety. A number of significantly different dining expectations were also highlighted between first-time and repeat visitors.