Yerel Yiyecek Tüketiminde Gıda Korkusu ve Kültürün Moderatör Etkisi: Yabancı Turistler Üzerine Bir Araştırma

Turistler tatil için gittikleri bölgelerde yerel yiyecek tüketmeyi tercih etmektedir. Bu nedenle turistlerin bölge ile ilgili hatırlarında olumlu/olumsuz bir imajın oluşumunda yerel yiyecekler oldukça önemlidir. Bu çalışmanın amacı, Türkiye'yi ziyaret eden yabancı turistlerin yerel yiyecekleri tüketme niyetlerinin tespit edilmesidir. Bu amaç doğrultusunda, turistlerin yerel yiyecekleri tüketme niyetleri belirlenirken, aynı zamanda yiyecek tüketimi ile ilgili kişilik özelliklerinin (gıda korkusu) ve ait oldukları kültürlerin yiyecek tüketme niyetini ne yönde etkilediği belirlenmeye çalışılmıştır. Araştırmanın verileri Türkiye’nin üç farklı destinasyonunu ziyaret eden ve yerel yiyecekleri deneyimleyen yabancı turistlerden toplanmıştır. Bulgular incelendiğinde, teori kapsamında turistlerin tutum, öznel norm ve algılanan davranışsal kontrollerinin davranışsal niyetlerini etkilediği belirlenmiştir. Çalışmada moderatör değişken olarak belirlenen, gıda korkusu düzeyinin ve kültürün turistlerin davranışsal niyetleri üzerinde kısmen etkili olduğu belirlenmiştir. Bununla birlikte farklı kültürel özelliklerinde yiyecek tüketimine yönelik davranışsal niyetler üzerinde kısmen etkili olduğu tespit edilmiştir.

___

  • Ajzen, Icek, and Fishbein, Martin. 1980. Understanding Attitudes and Predicting Social Behavior, Englewood Cliffs, New Jersey: Prentice Hall.
  • Ajzen, Icek. 1987. “Attitudes, Traits, and Actions: Dispositional Prediction of Behavior in Personality and Social Psychology.” Advances in Experimental Social Psychology edited by Berkowitz, Leonard, 1-63. Academic Press, New York,
  • Ajzen, Icek. 1991. The Theory of Planned Behavior, Organizational Behavior and Human Decision Processes, 50: 179-211.
  • Akkuş, Gülşah. 2013. “Yemek turizmine katılma niyeti: Planlı davranış teorisi çerçevesinde bir inceleme”. Doktora Tezi, Erciyes Üniversitesi Sosyal Bilimler Enstitüsü, Kayseri.
  • Anderson, James C., and Gerbing, David W. 1988. Structural Equation Modeling in Practice: A Review and Recommended Two-Step Approach. Psychological Bulletin, 103(3): 411–423.
  • Astrom, Anne N., and Rise, Jostein. 2001. Young Adults' Intention to Eat Healthy Food: Extending the Theory of Planned Behaviour. Psychology & Health, 16(2): 223-237.
  • Atkins, Peter, and Bowler, Ian. 2001. Food in Society: Economy, Culture, Geography. London: Arnold
  • Baloğlu, Şeyhmus, and Uşaklı, Ahmet. 2017. “Summarizing Data.” Research Methods for Leisure, Recreation and Tourism (2nd Edition) edited by Sirakaya-Turk, Ercan, Uysal, Muzaffer, Hammit, William E. & Vaske, Jerry J., 243-268. UK: CABI Publishing.
  • Baltaş, Zuhal. 2000. Sağlık Psikolojisi, Halk Sağlığında Davranış Bilimleri, İstanbul: Remzi Kitabevi.
  • Bandura, Albert. 1982. Self-Efficacy Mechanism in Human Agency. American Psychologist, 37(2): 122-147.
  • Bayrakçı, Selman. 2014. “Yerel Yemek Tüketim Motivasyonlarının Turistlerin Tekrar Ziyaret Niyetlerine Etkisi: Gaziantep’i Ziyaret Eden Yerli Turistler Üzerine Bir Araştırma”, Yüksek lisans tezi, Mersin Üniversitesi, Sosyal Bilimler Enstitüsü, Mersin.
  • Birch, Leann L. 1999. Development of Food Preference. Annual Review of Nutrition, 19(1): 41-62.
  • Björk, Peter, and Kauppinen-Räisänen, Hannele. 2016. Local Food: A Source for Destination Attraction, International Journal of Contemporary Hospitality Management, 28 (1): 177–194.
  • Chang, Richard C. Y., Kivela, Jakša, and Mak, Athena H. N. 2010. Food Preferences of Chinese Tourists. Annals of Tourism Research, 37 (4): 989–1011.
  • Chang, Richard C. Y., Kivela, Jakša, and Mak, Athena H. N. 2011. Attributes that Influence the Evaluation of Travel Dining Experinece: When East Meets West. Tourism Management, 32 (2): 307–316.
  • Chang, Wang, Zhang, Jinhe, Yu, Peng, and Hu, Huan. 2018. The Theory of Planned Behavior as a Model for Understanding Tourists' Responsible Environmental Behaviors: The Moderating Role of Environmental Interpretations. Journal of Cleaner Production, 194: 425-434.
  • Choe, Ja Young. 2017. “Effects of tourists’ local food consumption value on attitude towards local food, food destination image and behavioral intention”, Doctoral Dissertation, The Hong Kong Polytechnic University School of Hotel and Tourism Management, Hong Kong.
  • Choe, Ja Young, and Kim, Seongseop. 2018. Effects of Tourists’ Local Food Consumption Value on Attitude, Food Destination Image, and Behavioral Intention. International Journal of Hospitality Management, 71: 1-10.
  • Choe, Ja Young, and Kim, Seongseop. 2019. Development and Validation of a Multidimensional Tourist’s Local Food Consumption Value (TLFCV) Scale. International Journal of Hospitality Management, 77: 245-259.
  • Cohen, Jeffrey and Hanno, Dennis M. 1993. An Analysis of Underlying Constructs Affecting the Choice of Accounting as a Major. Issues in Accounting Education, 8(2): 219-238.
  • Cohen, Erik, and Avieli, Nir. 2004. Food in Tourism: Attraction and Impediment. Annals of Tourism Research, 31(4): 755-778. Conner, Mark T., Norman Paul, and Bell Russell. 2002. The Theory of Planned Behavior and Healthy Eating. Health Psychology, 21(2): 194-201.
  • Cook, Andrew J., Kerr, Geoff N., and Moore, Kevin. 2002. Attitudes and Intentions Towards Purchasing GM Food. Journal of Economic Psychology, 23(5): 557-572.
  • Di Pietro, Robin B., and Campbell, Jeffrey. 2014. The Influence of Servicescape and Local Food Attributes on Pleasure and Revisit Intention in an Upscale-Casual Dining Restaurant, Hospitality Review, 31(4).
  • Du Rand, Gerrie E., Heath, Ernie, and Alberts, Nic. 2003. The Role of Local and Regional Food in Destination Marketing: A South African Situation Analysis, Journal of Travel & Tourism Marketing, 14: 97-112.
  • Dunn, Kirsten. 2008. “Fast Food Consumption: Application and Extension of the Theory of Planned Behaviour to Incorporate Affective Response and Implicit Associations.” Doctoral Thesis, University of Adelaide, School of Psycholgy and Discipline of Medicine, Australia.
  • Erten, Sinan. 2002. Planlanmış Davranış Teorisi ile Uygulamalı Öğretim Metodu. Hacettepe Üniversitesi Edebiyat Fakültesi Dergisi, 19(2): 217-233.
  • Fields, Kevin. 2002. “Demand for the Gastronomy Tourism Product: Motivational Factors.” Tourism and Gastronomy edited by Hjalager, Anne-Mette, and Richards, Greg., 37-50, London: Routledge.
  • Fishbein, Martin, and Ajzen, Icek. 1975. Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research. MA: Addison-Wesley.
  • Hair, Joseph F., Black,William C., Babin, Barry J., Anderson, Rolph E. and Tatham, Ronald L. 2005. “Multivariate Data Analysis (6th Edition).” New Jersey: Prentice Hall.
  • Hall, C. Michael, and Mitchell, Richard. 2005. “Gastronomic Tourism, Comparing Food and Wine Tourism Experiences”, Niche Tourism: Contemporary Issues, Trends and Cases Edited by Novelli, Marina. 73-88. Oxford: Butterworth Heineman.
  • Han, Heesup, and Kim, Yunhi. 2010. An Investigation of Green Hotel Customers’ Decision Formation: Developing an Extended Model of the Theory of Planned Behavior. International. Journal of Hospitality Management, 29: 659-668.
  • Han, Heesup, Hsu, Li-Tzang Jane, and Sheu. Chwen. 2010. Application of the Theory of Planned Behavior to Green Hotel Choice: Testing the Effect of Environmental Friendly Activities. Tourism Management, 31: 325-334.
  • Hofstede, Geert. 1980. “Culture's Consequences: International Differences in Work-Related Values”. Beverly Hills, CA: Sage Hofstede, Geert, Hofstede, Gert Jan, and Minkov, Michael. 2010. “Cultures and Organizations: Software of the Mind (Rev. 3rd edition)”. New York: McGraw-Hill.
  • Hsu, Fu-Chieh. 2014. “Food Tourism: Consumer Behaviour in Relation to Traditional Food”. Doctoral Dissertation, The University of Queensland, Australia.
  • Ji, Mingjie, Wong, Ipkin Anthony, Eves, Anita, and Scarles, Caroline. 2016. Food-Related Personality Traits and the Moderating Role of novelty-Seeking in Food Satisfaction and Travel Outcomes. Tourism Management, 57: 387-396.
  • Khan, Mahmood A., and Hackler, L. R. 1981. Evaluation of Food Selection Patterns and Preferences. Critical Reviews in Food Science and Nutrition, 15: 129-153.
  • Knaapila, Antti, Tuorila, Hely, Silventoinen, Karri, Keskitalo, Kaisu, Kallela, Mikko, Wessman, Maija, Peltonen, Leena, Cherkas, Lynn F., Spector, Tim D., and Perola, Markus. 2007. Food Neophobia Shows Heritable Variation in Humans. Physiology and Behavior, 91: 573-578.
  • Kassem Nada O., and Lee Jerry W. 2004. Understanding Soft Drink Consumption Among Male Adolescents Using the Theory of Planned Behavior. Journal of Behavioral Medicine, 27(3): 273-296.
  • Kim Kyungwon, Reicks, Marla, and Sjoberg, Sara. 2003. Applying the Theory of Planned Behavior to Predict Dairy Product Consumption by Older Adults. Journal of Nutrition Education and Behavior, 35(6): 294-301.
  • Kim, Yeong Gug, Eves, Anita, and Scarles, Caroline. 2009. Building a Model of Local Food Consumption on Trips and Holidays: A Grounded Theory Approach. International Journal of Hospitality Management, 28 (3): 423-431.
  • Kim, Yeong Gug, Suh, Bo Won, and Eves, Anita. 2010. The Relationships Between Food-Related Personality Traits, Satisfaction, and Loyalty Among Visitors Attending Food Events and Festivals. International Journal of Hospitality Management, 29(2): 216-226.
  • Kim, Young H., Goh. Ben K., and Jingxue, Yuan J. 2010. Development of a Multi-Dimensional Scale for Measuring Food Tourist Motivations. Journal of Quality Assurance in Hospitality & Tourism, 11 (1): 56- 71.
  • Kim, Yeong Gug, and Eves, Anita. 2012. Construction and Validation of a Scale to Measure Tourist Motivation to Consume Local Food. Tourism Management, 33(6): 1458-1467.
  • Kim, Yeong Gug, Eves, Anita, and Scarles, Caroline. 2013. Empirical Verification of a Conceptual Model of Local Food Consumption at a Tourist Destination. International Journal of Hospitality Management, 33: 484-489.
  • Kim, Seongseop, Choe, Ja Young, and Lee, Aejoo. 2016. Efforts to Globalize a National Food: Market Segmentation by Reasons for Ethnic Food Preferences. International Journal of Contemporary Hospitality Management, 28 (10): 2010–2030.
  • Kline, Rex B. 2011. “Principles and Practice of Structural Equation Modeling (3rd Edition)”. New York: The Guilford.
  • Koç, Erdoğan. 2013. “Tüketici Davranışı ve Pazarlama Stratejileri (Global ve Yerel Yaklaşım, 1200'den Fazla Uygulama Örnekli) (5. Baskı)”, Ankara: Seçkin Yayınevi.
  • Korkmaz, Sezer, ve Sertoğlu, Ayşegül. 2013. Genç Tüketicilerin Sürdürülebilir Gıda Tüketimi Davranışının Güven ve Değerlere Dayanan Planlı Davranış Teorisi Kapsamında Tartışılması. Hacettepe Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 31(1): 127-152.
  • Küçük, Ergün. 2011. Planlanmış Davranış Teorisi Çerçevesinde Mali Müşavir (Smmm) Olma Niyetinin Altında Yatan Faktörlerin Analizi. Zonguldak Karaelmas Üniversitesi Sosyal Bilimler Dergisi, 7(14): 145- 162.
  • Lafraire, Jeremie, Rioux, Camille, Giboreau, Agnes, and Picard, Delphine. 2016. Food Rejections in Children: Cognitive and Social/Environmental Factors Involved in Food Neophobia and Picky/Fussy Eating Behavior, Appetite, 96: 347-357.
  • Lam, Terry, and Hsu, Cathy H. C. 2004. Theory of Planned Behavior: Potential Travelers from China. Journal of Hospitality & Tourism Research, 28(4): 463-482.
  • Lee, Tae-Hee, and Crompton, John. 1992. Measuring Novelty Seeking in Tourism, Annals of Tourism Research, 19(4): 732-751. Levenstein, Harvey. 2013. “Gıda Korkusu: Beslenmeye Dair Endişelerin Tarihçesi (Çev. A. Öztek)”, İstanbul: İş Bankası Kültür Yayınları.
  • Lin, Jiayi, Julve, Jaume Guia, Xu, Honggang, and Cui, Qingming. 2018. Food Habits and Tourist Food Consumption: An Exploratory Study on Dining Behaviours of Chinese Outbound Tourists in Spain. Journal of Policy Research in Tourism, Leisure and Events. 1-18.
  • Logue, Alexandra W. 1991. “The Psychology of Eating and Drinking. 2nd Edition”, New York: Brunner-Routledge.
  • Long, Lucy M. 2004. “Culinary Tourism”. Lexington: The University Press of Kentucky.
  • Mak, Athena H. N., Lumbers, Margaret, Eves, Anita, and Chang, Richard C. Y. 2012. Factors Influencing Tourist Food Consumption. International Journal of Hospitality Management, 31 (3): 928-936.
  • Mak, Athena H. N., Lumbers, Margaret, Eves, Anita, and Chang, Richard C. Y. 2016. The Effects of Food-Related Personality Traits on Tourist Food Consumption Motivations. Asia Pacific Journal of Tourism Research, 22 (1): 1-20. DOI: 10.1080/10941665.2016.1175488
  • Makela, Johanna. 2000. “Cultural Definitions of the Meal”. Dimensions of the Meal: The Science, Culture, Business and Art of Eating edited by Meiselman, Herbert L. 7-18. Gaithersburg, Maryland: Aspen Publishers.
  • Marsh, Herbert W., Hau, Kit-Tai, Balla, John R., and Grayson, David. 1998. Is More Ever Too Much? The Number of Indicators per Factor in Confirmatory Factor Analysis. Multivariate Behavioral Research, 33 (2): 181-220.
  • Matzler, Kurt, Strobl, Andreas, Stokburger-Sauer, Nicola, Bobovnicky, Artur, and Bauer, Florian. 2016. Brand Personality and Culture: The Role of Cultural Differences on the Impact of Brand Personality Perceptions on Tourists' Visit Intentions. Tourism Management, 52: 507-520.
  • Meler, Marcel, and Cerovic, Zdenko. 2003. Food Marketing in the Function of Tourist Product Development. British Food Journal, 105(3): 175-192.
  • Mintz, Sidney W., and Du Bois, Christine M. 2002. The Anthropology of Food and Eating. Annual Review of Anthropology, 31(1): 99-119.
  • Mitchell, Richard,and Hall, C. Michael. 2003. “Consuming Tourists: Food Tourism Consumer Behaviour”, Food Tourism Around the World: Development, Management, and Markets edited by Hall, C. Michael, Sharples, Liz, Mitchell, Richard, Macionis, Niki, and Cambourne, Brock. 60-80. Butterworth Heineman, Oxford.
  • Mkono, Muchazondida, Markwell, Kevin, and Wilson, Erica. 2013. Applying Quan and Wang’s Structural Model of the Tourist Experience: A Zimbabwean Netnography of Food Tourism. Tourism Management Perspective, 5 (0): 68-74.
  • Nevşehir İl Kültür ve Turizm Müdürlüğü (2018). Nevşehir İli Turizm İstatistikleri.
  • Okumus, Bendegül, and Cetin, Gürel. 2018. Marketing Istanbul as a Culinary Destination. Journal of Destination Marketing & Management, 9: 340-346.
  • Overby, Jeffrey W., Gardial, Sarah Fisher, and Woodruff, Robert B. 2004. French Versus American Consumers’ Attachment of Value to a Product in a Common Consumption Context: A Cross-National Comparison. Journal of the Academy of Marketing Science, 32(4): 432-460.
  • Özer, Leyla, Kement, Üzeyir, ve Gültekin, Beyza. 2015. Genişletilmiş Planlanmış Davranış Teorisi Kapsamında Yeşil Yıldızlı Otelleri Tekrar Ziyaret Etme Niyeti. Hacettepe Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 33 (4): 59-85.
  • Quintal, Vanessa Ann, Lee, Julie Anne, and Soutar, Geoffrey N. 2010. Risk, Uncertainty, and the Theory of Planned Behavior: A Tourism Example. Tourism Management, 31 (6): 797-805.
  • Pendergast, Donna. 2006. “Tourist Gut Reactions: Food Safety and Hygiene Issues”. Tourism in turbulent Times: Towards Safe Experiences for Visitors edited by Wilks, Jeff, Pendergast, Donna and Leggat, Peter. 143-154. Amsterdam: Elsevier.
  • Peter, J. Paul, and Olson, Jerry C. 2008. “Consumer Behavior and Marketing Strategy”, New York: McGraw-Hill.
  • Phetvaroon, Kullada. 2006. “Application of the Theory of Planned Behavior to Select a Destination After a Crisis: A Case Study of Phuket”, Thailand. Doctoral dissertation. Oklahoma State University, USA.
  • Pilgrim, Francis J. (1957). The Components of Food Acceptance and Their Measurement. American Journal of Clinical Nutrition, 5 (2): 171-175.
  • Pizam, Abraham, and Sussmann, Silvia. 1995. Does Nationality Affect Tourist Behavior? Annals of Tourism Research, 22(4): 901-917.
  • Pliner, Patricia, and Hobden, Karen. 1992. Development of a Scale to Measure the Trait of Food Neophobia in Humans. Appetite, 19(2): 105-120.
  • Pliner, Patricia, and Salvy, Sarah Jeanne. 2006. “Food neophobia in humans”. The Psychology of Food Choice edited by Shepherd, Richard, and Raats, Monique. 75-92. CABI, Oxfordshire.
  • Promsivapallop Pornpisanu, and Kannaovakun, Prathana. 2019. Destination Food Image Dimensions and Their Effects on Food Preference and Consumption. Journal of Destination Marketing & Management, 11: 89-100.
  • Randall, Elizabeth, and Sanjur, Diva. 1981. Food Preferences: Their Conceptualization and Relationship to Consumption. Ecology of Food and Nutrition, 11(3): 151-161.
  • Raygor, Andrea. 2016. “The Theory of Planned Behavior: Understanding Consumer Intentions to Purchase Local Food in Iowa”. Master Thesis, Iowa State University.
  • Rozin, Paul, and Vollmecke, Teresa A. 1986. Food Likes and Dislikes. Annual Review of Nutrition, 6 (1): 433-456.
  • Rozin, Paul, Fischler, Claude, Imada, Sumio, Sarubin, Allison, and Wrzesniewski, Amy. 1999. Attitudes to Food and the Role of Food in Life in the USA, Japan, Flemish, Belgium and France: Possible Implication for the Diet-Health Debate. Appetite, 33 (2): 163-180.
  • Scarpato, Rosario. 2002. “Sustainable Gastronomy as a Tourist Product”. Tourism and Gastronomy edited by Hjalager, Anne-Mette, and Richards, Greg. 132-152. Routledge, London.
  • Seegebarth, Barbara, Behrens, Stefan Henrik, Klarmann, Christiane, Hennigs, Nadine, and Scribner Lisa Luebbehusen. 2016. Customer Value Perception of Organic Food: Cultural Differences and Cross-National Segments. British Food Journal, 118 (2): 396-411.
  • Shin, Yeon Ho. 2014. “Local food Purchase Behavior of US Consumers: Application of an Extended Theory of Planned Behavior and Self-Congruity Theory”, Doctoral Dissertation, Oklahoma State University.
  • Shin, Yeon Ho, Im, Jinyong, Jung, Seung Eun, and Severta, Kimberly. 2018. The Theory of Planned Behavior and the Norm Activation Model Approach to Consumer Behavior Regarding Organic Menus. International Journal of Hospitality Management, 69: 21-29.
  • Sheldon, Pauline, and Fox, Morton. 1988. The Role of Foodservice in Vacation Choice and Experience: A Cross-Cultural Analysis. Journal of Travel Research, 27(3): 9-15.
  • Steenkamp, Jan-Benedict EM. 1997. “Dynamics in Consumer Behaviour with Respect to Agricultural and Food Products”, Agricultural Marketing and Consumer Behaviour in a Changing World edited by Wierenga, Berend, van Tilburg, Aad, Grunert, Klaus, Steenkamp, Jan-Benedict EM and Wedel, Michel. 143-188. Kluwer Academic Publishers.
  • Sparks, Paul, and Shepherd, Richard. 1992. Self-identity and the Theory of Planned Behavior: Assessing the Role of Identification with Green Consumerism. Social Psychology Quarterly. 55 (4): 388-399.
  • Telfer, David J., and Wall, Geoffrey. 2000. Strengthening Backward Economic Linkages: Local Food Purchasing by Three Indonesian Hotels. Tourism Geographies, 2(4): 421-447.
  • Tikkanen, Irma. 2007. Maslow's Hierarchy and Food Tourism in Finland: Five Cases. British Food Journal, 109 (9): 721-734.
  • Torres, Rebecca. 2002. Toward a Better Understanding of Tourism and Agriculture Linkages in the Yucatan: Tourist Food Consumption and Preferences. Tourism Geographies. 4 (3): 282-306.
  • Tse, Peter, and Crotts, John C. 2005. Antecedents of Novelty Seeking: International Visitors’ Propensity to Experiment Across Hong Kong’s Culinary Traditions. Tourism Management, 26 (6): 965-968.
  • Uba, Laura. 1994. “Asian Americans: Personality Patterns, Identity, and Mental Health”, New York: Guiford Press.
  • UNWTO. 2017. “Annual Reports”, 2017 Edition.
  • Uşaklı, Ahmet. 2016. Turistik Tüketici Deneyimi: Beş Yıldızlı Resort Otellerde Bir Uygulama. Doktora Tezi, Gazi Üniversitesi.
  • Uşaklı, Ahmet, and Küçükergin, Kemal Gürkan. 2018. Using Partial Least Squares Structural Equation Modeling in Hospitality and Tourism: Do Researchers Follow Practical Guidelines? International Journal of Contemporary Hospitality Management, 30 (11): 3462-3512. https://doi.org/10.1108/IJCHM-11-2017-0753
  • van Rijswijk, Wendy, Frewer, Lynn J., Menozzi, Davide, and Faioli, Giusi. 2008. Consumer Perception of Traceability: A Cross-National Comparison of the Associated Benefits. Food Quality and Preference, 19 (5): 452-464.
  • Verbeke Wim, and Vackier Isabelle. 2005. Individual Determinants of Fish Consumption: Application of the Theory of Planned Behaviour. Appetite, 44(1): 67-82.
  • Verma, Vivek Kumar, and Chandra, Bibhas. 2018. An Application of Theory of Planned Behavior to Predict Young Indian Consumers' Green Hotel Visit Intention. Journal of Cleaner Production, 172: 1152-1162.
  • Vermeir Isabelle, and Verbeke Wim. 2008. Sustainable Food Consumption Among Young Adults in Belgium: Theory of Planned Behaviour and the Role of Confidence and Values. Ecological Economics, 64(3): 542-553.
  • Vuksanović, Nikola Darko, Tešanović, Dragan, Kalenjuk, Bojana, and Portić, Milijanko. 2019. Gender, Age and Education Differences in Food Consumption within a Region: Case Studies of Belgrade and Novi Sad (Serbia), Acta Geographica Slovenica, 59 (2): pp.71-80.
  • Wang, Jie, and Ritchie, Brent W. 2012. Understanding Accommodation Managers’crisis Planning Intention: Anapplication of the Theory of Planned Behaviour. Tourism Management, 33(5): 1057-1067.
  • Weatherell, Charlotte, Tregear, Angela, and Allinson, Johanne. 2003. In Search of the Concerned Consumer: UK Public Perceptions of Food, Farming and Buying Local. Journal of Rural Studies, 19(2): 233-244.
  • Weaver, Pamela A., McCleary, Ken W., Han, Jiho and Blosser, Phillip E. 2009. Identifying Leisure Travel Market Segments Based on Preference for Novelty, Journal of Travel & Tourism Marketing, 26(5/6): 568-584.
  • Wenzig, Julius, and Gruchmann, Tim. 2018. Consumer Preferences for Local Food: Testing an Extended Norm Taxonomy. Sustainability, 10 (5): 1313-1336.
  • Wright, Len Tiu, Nancarrow, Clive, and Kwok, Pamela M. H. 2001. Food Taste Preferences and Cultural Influences on Consumption. British Food Journal, 103(5): 348-357.
  • Zhang, Honglei, Li, Li, Yang, Yang, and Zhang, Jinhe. 2018. Why Do Domestic Tourists Choose to Consume Local Food? The Differential and Non-Monotonic Moderating Effects of Subjective Knowledge. Journal of Destination Marketing & Management, 10: 68-77.
  • Zint, Michaela. (2002). Comparing Three Attitude-Behavior Theories for Predicting Science Teachers’ Intentions. Journal of Research in Science Teaching, 39(9): 819-844.