Chang, Janet, Morrison, Alastair ORCID: https://orcid.org/0000-0002-0754-1083, Lin, Chung-Ting and Lin, Sean Hsin-Hung (2021) Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Quality and Preference, 96:104443. ISSN 0950-3293 (doi:10.1016/j.foodqual.2021.104443)

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Abstract

Some travelers feel reluctant to try novel food in foreign countries. However, limited empirical research has been done on tourists with food neophobic tendencies and their well-being associated with comfort food consumption. The purposes of this research were to explore the relationship between food neophobic tendencies and perceived well-being derived from eating comfort food and the effects of emotions on food neophobic tendencies and perceived well-being. The influence of demographic characteristics on the perceived well-being of comfort food consumers was also investigated. Purposive sampling was conducted at two major international airports in Taiwan, and a total of 381 responses were collected. The results showed that: (1) food neophobic tendencies had a positive influence on perceived well-being when consuming comfort food on international trips; (2) emotions played a moderating effect between food neophobic tendencies and perceived well-being; and (3) demographics and consumption characteristics did not affect neophobic tourists’ perceived well-being. Based on the results, suggestions for academic researchers and industry were proposed.

Item Type:	Article
Uncontrolled Keywords:	comfort food; food neophobic tendencies; perceived well-being; emotions; international travel; Taiwan
Subjects:	B Philosophy. Psychology. Religion > BF Psychology H Social Sciences > H Social Sciences (General) H Social Sciences > HD Industries. Land use. Labor
Faculty / School / Research Centre / Research Group:	Faculty of Business Greenwich Business School > Tourism and Marketing Research Centre (TMRC) Greenwich Business School > Networks and Urban Systems Centre (NUSC)
Last Modified:	02 Dec 2024 16:26
URI:	http://gala.gre.ac.uk/id/eprint/46925

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