Tourist Diners’ Demographic Characteristics and Neophobic Tendencies to Local Cuisine in Botswana

Authors

DOI:

https://doi.org/10.56479/ayed.2022.10201

Keywords:

Demographic variables, Food neophobia, Restaurant diners, Setswana cuisine

Abstract

An attempt to explore the influence of demographic characteristics on the food neophobic tendencies of diners is undertaken. Using independent sample t tests and analysis of variance, the influence of age, gender, nationality and the level of education, on the perceived avoidance of traditional Setswana cuisine consumption was investigated. Two hundred and forty nine diners from 47 restaurant facilities in Gaborone formed the sample. Key findings from the study reveal that, on average, (though statistically insignificant), male respondents experienced higher levels of Setswana cuisine neophobia than female diners. Furthermore, the paper noted that diners above 50 years of age reported significantly higher levels of neophobia than lower age groups. The findings also indicate to some extent that diners may not necessarily be compelled to taste local cuisine based on familiarity. The paper concludes by suggesting the need for more research on the relationship between familiarity and shared cultural contexts, with food neophobia.

References

Amuquandoh, F. E. (2011). International tourists' concerns about traditional foods in Ghana. Journal of Hospitality and Tourism Management, 18(1), 1-9.

Andrew, D.P.S., Pederson, P.M. & McEvoy, C.D. (2011). Research methods and design in sport management. Champaign: Human Kinetics.

Arizona Office of Tourism. (2013). The American Culinary Traveler 2013. Report Mandala Research. Retrieved from: https://tourism.az.gov/wp-content/uploads/2019/06/3.4_NicheTourismStudies_The-American-Culinary-Traveler-Summary-by-AOT.pdf

Backstrom A., Pirtilla-Backman, A.M. & Tuorila, H. (2003). Dimensions of novelty: a social representation approach to new foods. Appetite, 40(3), 299–307.

Benoot, C., Hannes, K. & Bilsen, J. (2016). The use of purposeful sampling in a qualitative evidence synthesis: A worked example on sexual adjustment to a cancer trajectory. BMC Medical Research Methodology, 16(21), 1-12.

Chang, R.C.Y., Kivela, J. & Mak, A.H.N. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32(2), 307-316.

Chatibura, D. (2015). The development of a strategic framework for the promotion of local cuisine in Botswana (PhD Thesis). North West University, Potchefstroom.

Chen, Y. (2013). The role of food in tourists’ experiences: A case study of Taiwan (PhD Thesis). University of Waterloo, Waterloo.

Cohen, E. & Avieli, N. (2004). Food in Tourism Attraction and Impediment. Annals of Tourism Research, 31(4), 755-778.

D’Antuono, L. F., & Bignami, C. (2012). Perception of typical Ukrainian foods among an Italian population. Food Quality and Preference, 25(1), 1–8.

Dejbakhsh, S., Arrowsmith, C. & Jackson, M. (2011). Cultural influence on spatial behaviour. Tourism Geographies, 13(1), 91-111.

Dovey, T.M., Staples, P.A., Gibson, E.L., & Halford J.C. (2008). Food neophobia and 'picky/fussy' eating in children: a review. Appetite, 50(2-3), 181-193.

Edwards, J.S.A., Hartwell H.L. & Brown, L. (2010). Changes in food neophobia and dietary habits of international students. Journal of Human Nutrition and Dietetics, 23(3), 301-311.

English, M. (2022). Local cuisine, culture and traditions of Botswana. Siyabonga Africa. Retrieved from: https://www.botswana.co.za/Cultural_Issues-travel/food-of-botswana.html

Enteleca Research and Consultancy Ltd. (2000). Tourists Attitudes Towards Regional and Local Foods. Ministry of Agriculture Fisheries and Food and the Countryside Agency. Retrieved from: http://www.tourisminsights.info/ONLINEPUB/FARMING%20AND%20FOOD/FOOD%20PDFS/tourist%20attitutes%20to%20local%20foods.pdf

Fernández-Ruiz, V., Claret, A., & Chaya, C. (2013). Testing a Spanish-version of the food neophobia scale. Food Quality and Preference, 28(1), 222-225.

Field, A. (2009). Discovering Statistics using SPSS. London: Sage.

Flight, I., Leppard, P., & Cox, D.N. (2003). Food neophobia and associations with cultural diversity and socioeconomic status amongst rural and urban Australian adolescents. Appetite, 41(1), 51-59.

Kapner, S. (1996). Caribbean hotel chefs seek to elevate local fare over “continental” imports. National Restaurant News, 11, 49-50.

Kendrick, J.R. (2005). Social Statistics An introduction using SPSS for windows. Boston: Pearson Education.

Kılıç, G. D & Özdemir, B. (2022). Impact of Neophobia and Liminoid Tendencies on Tourists’ Food Consumption Behaviors in All-Inclusive Hotels: A Study in Antalya. Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2022.2088436

Kim, S., Choe, J. Y., & Kim, P. T. (2020). Effects of local food attributes on tourist dining satisfaction and future intention: The moderating role of food culture difference. Journal of China Tourism Research, 18(1), 121–143.

Galloway, A. T., Lee, Y., & Birch, L. L. (2003). Predictors and consequences of food neophobia and pickiness in young girls. Journal of the American Dietetic Association, 103(6), 692– 698.

Gibson, S. (2007). Food mobilities: traveling, dwelling, and eating cultures. Space and Culture, 10(1), 4-21.

Henderson, J.C., Yun,O.S., Poon, P. and Biwei, X. (2012). Hawker centres as tourist attractions: the case of Singapore. International Journal of Hospitality Management, 31(3), 849-855.

Hwang, J. & Lin, T. (2010). Effects of food neophobia, familiarity, and nutrition information on consumer acceptance of Asian menu items. Journal of Hospitality Marketing & Management, 19(2), 171-187.

Iflazoglu, N & Birdir, S. S. (2020). Interest of Local People in Gastronomy Tourism and Their Food Neophobia: Cases of Hatay and Gaziantep. Journal of Tourism and Gastronomy Studies, 8(4), 2444-2461.

Mak, A.H.N., Lumbers, M., Eves, A. & Chang, R.C.Y. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928-936.

Mcfarlane, T. & Pliner, P. (1997). Increasing willingness to taste novel foods: effects of nutrition and taste information. Appetite, 28(3), 227-238.

Moulin, C. (2000). Gastronomy and tourism: must every tourist wish be our command? Tourism Review, 55(1), 19-24.

Mwakikagile, G. (2010). South Africa as a Multi ethnic society. Dar es Salaam: Continental Press.

Ott, G. (2019). Thanks to netflix, street food tourism is now officially ‘a thing. Retrieved from: https://www.godsavethepoints.com/netflix-street-food-southeast-asia-tourism

Patton, M. Q. (2001). Qualitative evaluation and research methods (3rd Ed.). Newbury Park, CA: Sage Publications, Inc.

Pizam, A. & Sussman, S. (1995). Does nationality affect tourist behaviour? Annals of Tourism Research, 22(4), 901-917.

Pliner, P. & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105-120.

Pliner, P., & Salvy, S. J. (2006). Food neophobia in humans. In: Shepherd, R & Raats, M. (Eds). The psychology of food choice (pp. 75–92). Oxfordshire: CABI Publishing.

Ritchey, P. N., Frank, R.A., Hursti, U., & Tuorilad, H. (2003). Validation and cross-national comparison of the food neophobia scale (FNS) using confirmatory factor analysis. Appetite, 40(2), 163-173.

Tuorila, H., LaÈhteenmaki, L., Pohjalainen, L. & Lotti, L. (2001). Food neophobia among the Finns and related responses to familiar and unfamiliar foods. Food Quality and Preference, 12(1), 29-37.

Verbeke, W. & Lopez, G.P. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. British Food Journal, 107(11), 823-840.

Downloads

Published

2022-10-20

How to Cite

Chatibura, D. M. (2022). Tourist Diners’ Demographic Characteristics and Neophobic Tendencies to Local Cuisine in Botswana. International Journal of Gastronomy Research, 1(1), 26–34. https://doi.org/10.56479/ayed.2022.10201

Issue

Section

Research Article

Similar Articles

1 2 > >> 

You may also start an advanced similarity search for this article.