Adapting palates: A mapping of food neophobia and neophilia in the shift towards sustainable food consumption

Title

Adapting palates: A mapping of food neophobia and neophilia in the shift towards sustainable food consumption

Creator

Ranga I.; Ranga B.; Premjani K.

Description

This research explores how two different personality traits-neophilia and neophobia-affect people's eating habits and preferences in the context of sustainable gastronomy tourism. Neophilia, which indicates an openness to trying new culinary experiences, contrasts with neophobia, which is defined as a fear of new foods. Data was collected from 234 gastronomy tourists in Bangalore to examine these dynamics. Smart PLS-SEM 4 was utilized for data analysis. The survey investigated the attitudes and behaviours of participants regarding sustainable food practices that they encountered while engaging in gastronomy tourism. The results show that food neophobia significantly improves people's perceptions of food quality, which further had a statistically significant favourable influence on sustainable consumption; it had no significant effect on post-consumption behaviour. The study highlights how vital gastronomy is to improving experiences, preserving local identity, and drawing tourists-particularly in the rapidly growing category of culinary tourism. 2024, IGI Global. All rights reserved.

Source

Cultural, Gastronomy, and Adventure Tourism Development, pp. 53-70.

Date

2024-01-01

Publisher

IGI Global

Coverage

Ranga I., Christ University, Bangalore, India; Ranga B., PIHMCT, Parul University, Vadodara, India; Premjani K., Christ University, Bangalore, India

Rights

Restricted Access

Relation

ISBN: 979-836933159-0; 979-836933158-3

Format

Online

Language

English

Type

Book chapter

Identifier

https://doi.org/10.4018/979-8-3693-3158-3.ch002

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85201744021&doi=10.4018%2f979-8-3693-3158-3.ch002&partnerID=40&md5=8bbf536ac9efdd8ea12cb91bde0b6f2f