How neophilia drives international tourists’ acceptance of local cuisine

Nancy Grace Baah, Alberta Bondzi-Simpson, Julian K. Ayeh

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)


Culinary tourism has emerged as an area of practical interest for many developing destinations. Nonetheless, little is known about the factors shaping international tourists’ acceptance of local cuisine. Through an application of the Tri-Component Attitude Model, this study explores how attitudes are influenced by food-related personality traits of tourists. Using a survey of 396 international tourists, the study provides insights into the role of neophilia in explaining tourists’ cognitive, affective and conative responses toward local cuisines. The findings verify the significant influence of food neophilia and highlights the confounding effects of tourists’ idiosyncrasies. The study further offers distinct implications for theory and practice.

Original languageEnglish
Pages (from-to)2302-2318
Number of pages17
JournalCurrent Issues in Tourism
Issue number18
Publication statusPublished - Sept 16 2020


  • Gastronomy tourism
  • attitudes
  • food tourism
  • neophilic tendency
  • neophobia

ASJC Scopus subject areas

  • Geography, Planning and Development
  • Tourism, Leisure and Hospitality Management


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