The Influence of Cultural Authenticity, Destination Image, and Local Food Quality to Gastrotourism Participation: A Conceptual Study

Abstract

This conceptual study develops and proposes an integrated framework examining howcultural authenticity, destination image, and local food quality influence gastrotourism participation.Drawing on Stimulus Organism Response (SOR), consumer behavior, and expectation confirmationtheories, the paper operationalizes gastrotourism as a multidimensional dependent construct measuredby participation frequency, expenditure, engagement duration, revisit intention, and social mediaadvocacy. The model posits direct positive effects from cultural authenticity, destination image, andlocal food quality on gastrotourism participation, and outlines measurement approaches combiningperceptual scales and objective quality indicators. Expected contributions include theoretical integrationof previously fragmented antecedents, refined operationalization of gastrotourism outcomes, andidentification of psychological mechanisms (emotional engagement, satisfaction, trust) that mediatestructural influences. Practical implications emphasize coordinated destination management strategiesthat preserve culinary authenticity, strengthen culinary branding, and ensure food quality and safety tomaximize sustainable community benefits. The paper concludes by recommending empirical validationvia quantitative structural equation modeling and complementary qualitative studies across diversecultural contexts to test hypothesized relationships and inform policy for sustainable gastronomicdestination development.