Authenticity, Restaurant Quality, and Place Attachment: Evaluating Authentic Food Tourism Experiences

Increasing recognition of food as a sustainable tourism product has led to further interest in how it can impact tourist experiences. This study examined the relationships between key constructs of food tourism experiences by utilizing the stimulus–organism–response (S-O-R) framework. Through an examination of perceived food authenticity, perceived restaurant quality, place attachment, tourist satisfaction, and destination loyalty, this research explored these constructs in a food tourism context. Data from food tourists in China were analyzed using confirmatory factor analysis and structural equation modeling to test seven hypotheses. Results indicated that perceived local food authenticity influenced perceived restaurant quality, place attachment, and satisfaction. Perceived restaurant quality and place attachment also influenced satisfaction, while place attachment and satisfaction influenced destination loyalty. The findings confirmed all tested hypotheses, supporting the construct relationships indicated by the S-O-R framework and demonstrating how external stimuli and internal dynamics shape responses in a food tourism context. The findings underscore that authentic food tourism experiences can positively influence tourist perceptions, satisfaction, and loyalty. This has implications for destination sustainability, as authentic food tourism experiences can help to preserve cultural traditions and provide economic benefits to destination communities.