L'évaluation gustative des produits de terroir par les touristes

F. Lengelet and Jean-Luc Giannelloni ()
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Jean-Luc Giannelloni: marketing - CRM - Centre de Recherche en Management - UT Capitole - Université Toulouse Capitole - Comue de Toulouse - Communauté d'universités et établissements de Toulouse - IAE - Institut d'Administration des Entreprises - Toulouse - CNRS - Centre National de la Recherche Scientifique

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Abstract: The development of culinary tourism, in association with the consumption of "terroir" products, raises the question of a market segmentation that would distinguish "tourist" and "local" targets. This research measures how "terroir" products are evaluated on three main criteria : the status of the respondent (tourist vs. resident), the perceived authenticity of the product and the respondent's variety-seeking tendency with respect to food products. The results show that the status has no effect, contrary to perceived authenticity and variety-seeking tendency

Keywords: " perceived authenticity"; "culinary tourism "; "" terroir " product"; " variety seeking tendency with respect to food"; " authenticité perçue"; authenticité perçue; " tendance à la recherche de variété"; " produit de terroir"; "tourisme culinaire"; tourisme culinaire; produit de terroir; tendance à la recherche de variété (search for similar items in EconPapers)
Date: 2012-05-09
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Published in 28ème Congrès de l'Association Française du Marketing (AFM), May 2012, Brest, France. pp.23

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:halshs-00742540

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