Gastronomy Tourism in Athens, Motivations and Resources: A Push and Pull Approach

Charilaos Kalpidis (), Fragiskos Bersimis and Paris Tsartas
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Charilaos Kalpidis: Harokopio University of Athens
Fragiskos Bersimis: Univesrity of Piraeus
Paris Tsartas: Harokopio University of Athens

A chapter in Tourism, Travel, and Hospitality in a Smart and Sustainable World, 2023, pp 499-526 from Springer

Abstract: Abstract The study aims to utilize the push–pull factors approach to address the internal motives of tourists and their preferred gastronomy-related resources in the capital city of Greece, Athens. The quantitative approach was applied, with data collected using the methodological research instrument of a specifically designed structured questionnaire. A tourist survey was conducted, generating a number of participants (N = 640) responses. Exploratory data analyses on push and pull factors were conducted with appropriate parametric and non-parametric statistical tests. The results revealed that the sensory experience—taste of food and cultural motivators (authentic experience, knowledge of different cultures) are the primary motivators for their trip. The most significant gastronomical resources (pull factors) were core food tourism appeals (Greek cuisine restaurants and taverns for casual dining). The research results add to the comprehension of food travel motivations and attractions from a tourist’s and the destination’s viewpoint, with relevant implications for restaurant entrepreneurs, Destination Management Organizations (DMOs), and tourism policy planners.

Keywords: Gastronomy tourism; Travel motivation; Push and pull factors (search for similar items in EconPapers)
JEL-codes: Z39 (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-031-29426-6_32

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DOI: 10.1007/978-3-031-29426-6_32

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