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旅游导刊 ›› 2021, Vol. 5 ›› Issue (3): 90-107.DOI: 10.12054/lydk.bisu.174

• 研究论文 • 上一篇    

推拉理论视角下美食旅游对旅游者行为的作用机理

周瑜1,侯平平2()   

  1. 1.南充文化旅游职业学院旅游系 四川阆中 637400
    2.中国旅游研究院 北京 100005
  • 收稿日期:2020-09-09 修回日期:2021-04-23 出版日期:2021-06-30 发布日期:2021-07-14
  • 通讯作者: 侯平平
  • 作者简介:周 瑜(1985— ),男,湖北仙桃人,南充文化旅游职业学院助教,研究方向:旅游市场营销、旅游饮食消费。
  • 基金资助:
    四川省哲学社会科学重点研究基地、四川省高校人文社会科学重点研究基地——川菜发展研究中心规划项目(CC19G20)

Impact and Mechanism of Food Tourism on Tourists' Behavior from the Perspective of Push-Pull Theory

ZHOU Yu1,HOU Pingping2()   

  1. 1. Tourism Department, Nanchong Vocational College of Culture and Tourism, Langzhong 637400, China
    2. China Tourism Academy, Beijing 100005, China
  • Received:2020-09-09 Revised:2021-04-23 Online:2021-06-30 Published:2021-07-14
  • Contact: HOU Pingping

摘要:

美食旅游作为一种特殊的主题旅游,已成为近年来全球发展最快的旅游市场之一,并日益受到学界和业界的关注。在对美食旅游概念进行界定的基础上,研究发现,美食旅游者的行为受到内部推力和外部拉力因素的影响,内在因素是旅游者的旅游需要、旅游体验、旅游动机、旅游偏好,外在因素是目的地饮食文化的有形性和无形性。本研究构建了美食旅游的推拉力因素对旅游者行为作用的理论框架,并从研究内容、理论和方法等方面提出美食旅游的未来研究方向。本研究可在理论层面丰富与发展美食旅游的相关研究,在实践层面为美食旅游市场的开发提供借鉴与参考。

关键词: 饮食文化, 美食旅游者, 美食旅游, 推力, 拉力

Abstract:

As a kind of special-theme tourism, gastronomy tourism has become one of the fastest-growing tourism markets in the world in recent years and has attracted increasing attention from academia and industry. Based on a definition of the concept of gourmet tourism, this study systematically summarizes and analyses the effect of the driving force of tourism demand, tourist experience, tourism motivation, and tourism preferences on tourists' behavioral intention in food tourism, and the pulling force of the tangible and intangible nature of destination food culture on their behavioral intention. The findings show that the factors of pushing internal force and pulling external force affect the behavior of gourmet tourists. The internal factors are tourists' tourism demands, tourist experience, tourism motivation, and tourism preference, whereas the external factors are the tangible and intangible nature of the destination food culture. Accordingly, the study constructs a theoretical framework for the influence of the push and pull factors of food tourism on tourists' behavior. This paper provides a prospect for the future research direction of gastronomy tourism from the perspective of research content, theory, and method, which can enrich and develop investigation in this field at the theoretical level and provide references and ideas for the development of the food tourism market at the practical level.

Key words: food culture, gourmet tourists, gastronomy tourism, pushing force, pulling force