SOCIO-DEMOGRAPHIC CHARACTERISTICS AS DETERMINANTS OF DIFFERENCES IN PERCEPTION OF LOCAL GASTRONOMY
DOI:
https://doi.org/10.5937/ekoPolj1701359VKeywords:
socio-demographic characteristics, tourists, local gastronomy, The Republic of SerbiaAbstract
This study aims to research differences in socio-demographic characteristics of foreign tourists in consumption of local food in the city centres Belgrade and Novi Sad, Republic of Serbia. The research was conducted on a sample of 673 respondents. The results of this study point out the importance of socio-demographic variables in research of local gastronomy as a signifcant component of tourism product. The research included the determining of the impact of the city the tourists stayed at. The differences were examined via two-factor ANOVA analysis of variance. The obtained results indicate that there are differences between age groups, in the level of education, monthly income and countries that foreign tourists come from, whereas there is no difference between genders in relation to the perception of local gastronomy. At the same time, the fndings indicate that there are no differences in the perception of local gastronomy between the cities of Novi Sad and Belgrade. The results confrm previous studies and point out the signifcance of socio-demographic characteristics of foreign tourists in their perception of local gastronomy and adapting it to the visitors, regardless of the city they visited.
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References
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2. Baloglu, S., McCleary, K. W. (1999): US international pleasure travelers images of four Mediterranean destinations: A comparison of visitors and nonvisitors, Journal of travel research, vol. 38, no. 2, pp. 144-152.
3. Bessière, J. (1998): Local development and heritage: traditional food and cuisine as tourist attractions in rural areas, Sociologia ruralis, vol. 38, no. 1, pp. 21-34.
4. Blešić, I., Romelić, J., Garača, V. (2009): An investigation of the expectations and perceptions of consumers about the quality of services in the spa hotels of West Morava region, Glasnik Srpskog geografskog drustva, vol. 89, no. 1, pp. 103-114.
5. Chang, R. C., Kivela, J., Mak, A. H. (2010): Food preferences of Chinese tourists, Annals of Tourism Research, vol. 37, no. 4, pp. 989-1011.
6. Charters, S., Ali-Knight, J. (2002): Who is the wine tourist?, Tourism management, vol. 23, no. 3, pp. 311-319.
7. Dwyer, L., Dragićević, V., Armenski, T., Mihalič, T., Knežević Cvelbar, L. (2014): Achieving destination competitiveness: an importance–performance analysis of Serbia, Current Issues in Tourism, pp. 1-28.
8. Franklin, A., Crang, M., (2001): The trouble with tourism and travel theory, Tourist Studies, vol. 1, no. 1, pp. 5–22.
9. Furst, T., Connors, M., Bisogni, C. A., Sobal, J., Falk, L. W. (1996): Food choice: a conceptual model of the process, Appetite, vol. 26, no. 3, pp. 247-266.
10. Glanz, K., Basil, M., Maibach, E., Goldberg, J., Snyder, D. (1998): Why Americans eat what they do: taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption, Journal of the American Dietetic Association, vol. 98, no. 10, pp. 1118-1126.
11. Gong, H. N. (2008): How is the arrival of things possible?, Frontiers of Philosophy in China, vol. 3, pp. 389-408.
12. Hornung, D. E., Enns, M. P. (1986): The contributions of smell and taste to overall intensity: A model, Perception & psychophysics, vol. 39, no. 6, pp. 385-391.
13. Ignatov, E., Smith, S. (2006): Segmenting Canadian culinary tourists, Current Issues in Tourism, vol. 9, no. 3, pp. 235.
14. Jalis, M. H., Zahari, M. S., Zulkifly, M. I., Othman, Z. (2009):Malaysian gastronomic tourism products: Assessing the level of their acceptance among the western tourists, South Asian Journal of Tourism and Heritage, vol. 2, no. 1, pp. 31-44.
15. Khan, M., (1981): Evaluation of food selection patterns and preferences, CRC Critical Reviews in Food Science and Nutrition, vol. 15, pp. 129–153.
16. Kim, Y. G., Eves, A., Scarles, C. (2009): Building a model of local food consumption on trips and holidays: A grounded theory approach, International Journal of Hospitality Management, vol. 28, no. 3, pp. 423-431.
17. Kivela, J., Crotts, J. C. (2006): Gastronomy tourism: A meaningful travel market segment, Journal of Culinary Science & Technology, vol. 4, no. 2-3, pp. 39-55.
18. Law on Tourism ("Offcial Gazette RS" No. 36/09, 88/10, 99/2001 –2nd law 93/2012 and 84/2015).
19. Long, L. M. (2004): Culinary Tourism, The University Press of Kentucky, Kentucky.
20. Lukić, T., Penjišević, I., Đerčan, B., Đurđev, B., Bubalo Živković, M., Armenski, T. (2014): Politics in the Balkan countryside: case study in Serbia, Eastern European Countryside, vol. 20, pp. 99-124.
21. Mak, A. H., Lumbers, M., Eves, A. (2012а): Globalisation and food consumption in tourism, Annals of Tourism Research, vol. 39, no. 1, pp. 171-196.
22. Mak, A. H., Lumbers, M., Eves, A., Chang, R. C. (2012b): Factors influencing tourist food consumption, International Journal of Hospitality Management, vol. 31, no. 3, pp. 928-936.
23. Mitchell, R. D., Hall, C. M. (2003): Seasonality in New Zealand winery visitation: An issue of demand and supply, Journal of Travel & Tourism Marketing, vol. 14, no. 3-4, pp. 155-173.
24. Randall, E., and Sanjur, D. (1981): Food preferences—their conceptualization and relationship to consumption, Ecology of food and nutrition, vol. 11, no. 3, pp. 151- 161.
25. Scarpato, R. (2002): Gastronomy as a tourist product: The perspective of gastronomy studies, Tourism and gastronomy, pp. 51-70.
26. Schiffman, L., Kanuk, L. (2009): Consumer behavior (10th edition). New Jersey: Prentice Hall.
27. Statistical Offce of the Republic of Serbia, (2015). (available at: http://webrzs.stat.gov.rs/WebSite/Public/PageView.aspx?pKey=182 . Retrieved: 25.9.2015).
28. Stewart, J. W., Bramble, L., Ziraldo, D. (2008): Key challenges in wine and culinary tourism with practical recommendations, International Journal of Contemporary Hospitality Management, vol. 20, no. 3, pp. 303-312.
29. Stroebele, N., De Castro, J. M. (2004): Effect of ambience on food intake and food choice, Nutrition, vol. 20, no. 9, pp. 821-838.
30. Tabachnick, B. G., Fidell, L. S. (2007): Using Multivariate Statistics, 5th edn., Pearson, Boston, MA.
31. Tešanović, D., Kalenjuk, B., Blešić, I. (2009): Struktura gastronomske ponude na salašima i njen uticaj na razvoj seoskog turizma, Turističko poslovanje, vol. 4, pp. 103-110.
32. Tešanović, D., Krasavčić, M., Kalenjuk, B., Portić, M., Gagić, S. (2014): The influence of the structure of employees on sensory quality of restaurants food, British Food Journal, vol. 116, no. 3, pp. 527 - 543.
33. Tešanović, D., Vuksanović, N., Kalenjuk, B., Portić, M. (2015): Tourist Ships On The Danube As An Opportunity For Export Of Meat And Meat Products, Economics of Agriculture, vol. 62, no. 2, pp. 527-542.
34. Tešanović, D., Vuksanović, N., Kalenjuk, B., Vukić, M., Gagić, S. (2013): Danube tourist ships as an opportunity for export of agricultural and food products, Economics of Agriculture, vol. 60, no. 1, pp. 179-194.
35. Tourism Development Strategy of the Republic of Serbia (2005). Ministarstvo trgovine, turizma i usluga, Republike Srbije. Horwath consulting i Ekonomski fakultet, Univerzitet u Beogradu.
36. Tse, P., Crotts, J. C. (2005): Antecedents of novelty seeking: International visitors propensity to experiment across Hong Kongs culinary traditions, Tourism Management, vol. 26, no. 6, pp. 965-968.
37. Wadolowska, L., Babicz-Zielinska, E., Czarnocinska, J. (2008): Food choice models and their relation with food preferences and eating frequency in the Polish population, Food Policy, vol. 33, pp. 122–134.
38. Warde, A., Martens, L. (2000): Eating out: Social differentiation, consumption and pleasure, Cambridge University Press.
39. Zeppel, H., Hall, C. M. (1991): Selling art and history: cultural heritage and tourism, Journal of Tourism Studies, vol. 2, no. 1, pp. 29-45.
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Published
2018-05-13
How to Cite
Vuksanović, N., Tešanović, D., Kalenjuk, B., Portić, M., & Knežević, M. (2018). SOCIO-DEMOGRAPHIC CHARACTERISTICS AS DETERMINANTS OF DIFFERENCES IN PERCEPTION OF LOCAL GASTRONOMY. Ekonomika Poljoprivrede, 64(1), 359–373. https://doi.org/10.5937/ekoPolj1701359V
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