An examination of local food consumption experience and notions of place identity from local, non-local and foreign tourist perspective

Purpose This study examines how culinary experiences among local, non-local, and foreign tourists shape place identity, focusing on the mediating and moderating mechanisms that connect food consumption with destination attachment. Design/methodology/approach Data were collected from 914 tourists across three subgroups. Covariance-based structural equation modelling (AMOS 24) was employed to test mediation and moderation effects within a stimulus–organism–response (S-O-R) framework, incorporating constructs of price perception, emotional value, memory, culinary quality, sensorial experience, satisfaction, aesthetic experience, educational experience and electronic word-of-mouth (eWOM). Findings The results indicate that local tourists’ place identity is shaped through price perception, emotional value and memorable dining experiences. For non-local tourists, culinary quality enhances sensorial experiences and satisfaction, reinforcing destination attachment. Foreign tourists develop place identity through aesthetic experiences linked to social media sharing. In addition, educational experiences and eWOM act as key amplifiers, strengthening the overall impact of culinary experiences on place identity. Research limitations/implications The study’s exclusive focus on Tainan as the target for place identity limits the generalizability of findings. Additionally, it relied predominantly on surveys to explore the perspectives of local, non-local and foreign tourists. Practical implications The study contributes to the advancement of comprehension of local food attractions, place identity and tourist behaviour. The study’s findings on the significance of place identity for different visitors, customers and tourists have profound implications for the hospitality industry. Originality/value By integrating both mediation and moderation analyses within the S-O-R framework, this study offers methodological innovation and provides new insights into the psychological and experiential processes through which culinary tourism fosters place identity. The findings underscore the importance of the emotional, sensory, and aesthetic dimensions of food experiences, as well as the amplifying role of education and digital engagement, in building stronger connections between tourists and destinations.