Exploring the Role of Gastronomy in Shaping Destination Attractiveness, Satisfaction, and Revisit Intention: The Case of Northern Cyprus

This study seeks to elucidate the intricate interplay between gastronomy involvement (GI), gastronomy knowledge (GK), past gastronomy experiences (PGEs), gastronomy attractiveness (GA), destination attractiveness (DA), tourist satisfaction (TS), and the revisit intention (REI). In the context of this investigation, the research population was composed of 300 international culinary tourists who visited the Turkish Republic of Northern Cyprus (TRNC). Employing the SPSS software, a confirmatory factor analysis (CFA) was conducted to rigorously assess the construct validity, reliability, and discriminant and convergent validity of the research model. The findings of this research underscore the positive relationships that exist between the various dimensions of gastronomy, namely, involvement in gastronomy, gastronomy knowledge, and previous gastronomic experiences, as well as the perceived attractiveness of gastronomy. These findings enhance our understanding of how culinary elements affect tourists’ perceptions and experiences, highlighting the crucial role of gastronomy in destination appeal and visitor satisfaction. This research provides valuable insights for destination marketers and policymakers seeking to foster sustainability through culinary tourism initiatives.