The Relationship between Gastronomy Experience, Gastronomic Emotions and Behavioral Intention: A Research on the Participants of Alaçatı Herb Festival

Sercan Benli; A.celil Çakıcı

Makale detayları

The Relationship between Gastronomy Experience, Gastronomic Emotions and Behavioral Intention: A Research on the Participants of Alaçatı Herb Festival

Yazarlar:

Sercan Benli | A.celil Çakıcı

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gastronomi

Dergi:

Aydın Gastronomy Vol.8 Issue 1, pp.65-93

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310039

pISSN:

2528-9411

Anahtar kelimeler:

Özet:

 The study aims to reveal the relationships between gastronomic experience, gastronomic emotions and behavioral intentions. In the research, which was designed in the relational survey model and descriptive type, data were collected through a questionnaire developed based on the literature. The questionnaire was implemented face to face with the purposeful sampling technique from the participants of the 10th Alaçatı Herb Festival held in Alaçatı Neighborhood of Çeşme county of İzmir on 4-7 April 2019. The 428 questionnaires obtained were reduced to 402 after multiple outlier analysis. Descriptive statistics, explanatory and confirmatory factor analysis and multiple regression analysis were used in the analyses. In gastronomy experience; four dimensions were determined as local food and place experience, learning experience, tasting experience and gourmet experience. Gastronomic emotions were grouped under two dimensions as positive gastronomic emotions and negative gastronomic emotions. Behavioral intention consists of one dimension. It was determined that local food and place experience β0.167 and tasting experience β0.222, which are dimensions of gastronomic experience, affect positive gastronomic emotions. It was revealed that learning experience β0.197 affects negative gastronomic emotions positively, while tasting experience β-0.190 negatively affects. Local food and place experience β0.253 and tasting experience β0.333 were found to positively affect behavioral intentions. However, it was determined that positive gastronomic emotions β0.449 affected behavioral intention positively and negative gastronomic emotions β-0.162 negatively.

 The study aims to reveal the relationships between gastronomic experience, gastronomic emotions and behavioral intentions. In the research, which was designed in the relational survey model and descriptive type, data were collected through a questionnaire developed based on the literature. The questionnaire was implemented face to face with the purposeful sampling technique from the participants of the 10th Alaçatı Herb Festival held in Alaçatı Neighborhood of Çeşme county of İzmir on 4-7 April 2019. The 428 questionnaires obtained were reduced to 402 after multiple outlier analysis. Descriptive statistics, explanatory and confirmatory factor analysis and multiple regression analysis were used in the analyses. In gastronomy experience; four dimensions were determined as local food and place experience, learning experience, tasting experience and gourmet experience. Gastronomic emotions were grouped under two dimensions as positive gastronomic emotions and negative gastronomic emotions. Behavioral intention consists of one dimension. It was determined that local food and place experience β0.167 and tasting experience β0.222, which are dimensions of gastronomic experience, affect positive gastronomic emotions. It was revealed that learning experience β0.197 affects negative gastronomic emotions positively, while tasting experience β-0.190 negatively affects. Local food and place experience β0.253 and tasting experience β0.333 were found to positively affect behavioral intentions. However, it was determined that positive gastronomic emotions β0.449 affected behavioral intention positively and negative gastronomic emotions β-0.162 negatively.

 The study aims to reveal the relationships between gastronomic experience, gastronomic emotions and behavioral intentions. In the research, which was designed in the relational survey model and descriptive type, data were collected through a questionnaire developed based on the literature. The questionnaire was implemented face to face with the purposeful sampling technique from the participants of the 10th Alaçatı Herb Festival held in Alaçatı Neighborhood of Çeşme county of İzmir on 4-7 April 2019. The 428 questionnaires obtained were reduced to 402 after multiple outlier analysis. Descriptive statistics, explanatory and confirmatory factor analysis and multiple regression analysis were used in the analyses. In gastronomy experience; four dimensions were determined as local food and place experience, learning experience, tasting experience and gourmet experience. Gastronomic emotions were grouped under two dimensions as positive gastronomic emotions and negative gastronomic emotions. Behavioral intention consists of one dimension. It was determined that local food and place experience β0.167 and tasting experience β0.222, which are dimensions of gastronomic experience, affect positive gastronomic emotions. It was revealed that learning experience β0.197 affects negative gastronomic emotions positively, while tasting experience β-0.190 negatively affects. Local food and place experience β0.253 and tasting experience β0.333 were found to positively affect behavioral intentions. However, it was determined that positive gastronomic emotions β0.449 affected behavioral intention positively and negative gastronomic emotions β-0.162 negatively.

 Çalışma gastronomi deneyimi, gastronomik duygular ve davranışsal niyetler arasındaki ilişkileri ortaya koymayı amaçlamaktadır. İlişkisel tarama modelinde ve tanımlayıcı türde tasarlanan araştırmada veriler, alan yazından yararlanarak geliştirilen bir anket aracılığıyla toplanmıştır. Anket, 4-7 Nisan 2019 tarihlerinde İzmirin Çeşme ilçesinin Alaçatı Mahallesinde düzenlenen 10. Alaçatı Ot Festivaline katılanlardan amaçlı örnekleme yöntemiyle yüz yüze toplanmıştır. Elde edilen 428 anket, çoklu sapan analizi sonrası 402ye inmiştir. Analizlerde tanımlayıcı istatistiklerden, açıklayıcı ve doğrulayıcı faktör analizi ve çoklu regresyon analizinden yararlanılmıştır. Gastronomi deneyiminde; yerel yiyecek ve mekan deneyimi, öğrenme deneyimi, tadım deneyimi ve gurme deneyimi şeklinde dört boyut belirlenmiştir. Gastronomik duygular ise olumlu gastronomik duygular ve olumsuz gastronomik duygular şeklinde boyutlanmıştır. Davranışsal niyet, tek boyuttan oluşmuştur. Gastronomi deneyimi boyutlarından yerel yiyecek ve mekân deneyimiβ0,167 ve tadım deneyiminin β0,222 olumlu gastronomik duyguları etkilediği belirlenmiştir. Öğrenme deneyiminin β0,197 olumsuz gastronomik duyguları olumlu yönde, fakat tadım deneyiminin β-0,190 ise olumsuz yönde etkilediği ortaya çıkmıştır. Yerel yiyecek ve mekân deneyimi β0,253 ve tadım deneyiminin β0,333 davranışsal niyeti olumlu yönde etkilediği bulunmuştur. Bununla birlikte, olumlu gastronomik duygular β0,449 davranışsal niyeti olumlu, olumsuz gastronomik duygular β-0,162 ise olumsuz yönde etkilemiştir.

Makale detayları

The Relationship between Gastronomy Experience, Gastronomic Emotions and Behavioral Intention: A Research on the Participants of Alaçatı Herb Festival

Yazarlar:

Sercan Benli | A.celil Çakıcı

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gastronomi

Dergi:

Aydın Gastronomy Vol.8 Issue 1, pp.65-93

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310039

pISSN:

2528-9411

Gastronomy experience

gastronomic emotions

behavioral ıntentions

gastronomy tourism

Alaçatı Herb Festival.Gastronomi deneyimi

gastronomik duygular

davranışsal niyet

gastronomi turizmi

Alaçatı Ot Festivali.

Sayı

Makale detayları

Yazarlar: Sercan Benli | A.celil Çakıcı

Yayıncı: Istanbul Aydin University

Ana Başlıklar: Gastronomi

Dergi: Aydın Gastronomy Vol.8 Issue 1, pp.65-93

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001310039

pISSN: 2528-9411

Sayı

Yazarlar:

Sercan Benli | A.celil Çakıcı

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gastronomi

Dergi:

Aydın Gastronomy Vol.8 Issue 1, pp.65-93

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310039

pISSN:

2528-9411