Antecedents and consequences of perceived food authenticity: a cognitive appraisal perspective. Issue 8 (17th November 2022)

• Record Type: Journal Article
• Authors: Prayag, Girish; Le, Truc H.; Pourfakhimi, Shahab; Nadim, Zahra
• Is Part Of: Journal of hospitality marketing & management. Volume 31:Issue 8(2022)
• Page Start: 937
• Page End: 961
• Publication Date: 2022-11-17
• Subjects: Perceived food authenticity -- existential authenticity -- positive emotions -- negative emotions -- neophobia -- cognitive appraisal theory; Hospitality industry -- Marketing -- Periodicals; Leisure industry -- Marketing -- Periodicals; 338.47910688
• DOI: 10.1080/19368623.2022.2100857
• Languages: English
• ISSNs: 1936-8623

Abstract

ABSTRACT: Based on cognitive appraisal theory, a theoretical model of the antecedents and consequences of perceived food authenticity is proposed. Specifically, relationships between food-related neophobia and neophilia, emotions, perceived food authenticity, and existential authenticity are evaluated in determining authenticity perceptions. We theorize perceived food authenticity as a four-dimensional construct (local food, traditional food, unfamiliar food, and rare food). Using data collected from international tourists in Iran ( N = 339), the findings revealed that positive emotions have the greatest influence on evaluations of perceived food authenticity and existential authenticity. Neophilia rather than neophobia was found to drive perceived food authenticity. The findings contribute to the limited adoption of cognitive appraisal theory in understanding food tourists' experiences and providing evidence of the role of authenticity evaluation as an outcome of tourists' affective responses. Managerial insights into differentiated marketing communications for neophiliac and neophobic market segments are provided for food tourism operators and hospitality marketing strategists. 基于认知评价理论，提出了感知食品真实性的前因和后果的理论模型. 具体来说，在确定真实性感知时，评估了与食物相关的新恐惧症和新恐惧症、情绪、感知的食物真实性和存在真实性之间的关系. 我们将感知的食物真实性理论化为一个四维结构 (本地食物、传统食物、陌生食物和稀有食物). 使用从在伊朗的国际游客（N=339）收集的数据，研究结果表明，积极情绪对感知食品真实性和存在真实性的评估影响最大. 研究发现，对食品真实性的感知是由嗜新癖而非恐新癖引起的. 这些发现有助于认知评价理论在理解美食游客体验方面的有限应用，并为真实性评价作为游客情感反应结果的作用提供证据为食品旅游运营商和酒店营销策略师提供了对新癖和新癖细分市场差异化营销传播的管理见解.