Gastronomy as Living Cultural Heritage: Cultural Discovery, Authenticity, Gastronomic Satisfaction, and Behavioral Intentions in Serbia

Gastronomy provides an experiential connection between tourism and living cultural heritage through traditional food practices, cultural discovery, authenticity, and sensory engagement. This study examines the associations among Gastronomic Motivation and Cultural Discovery (GMCD), Authenticity and Sensory Attributes (ASAs), Gastronomic Satisfaction (GS), and Loyalty-Related Behavioral Intentions (LBIs) in Serbia. A quantitative cross-sectional survey was conducted using a structured bilingual questionnaire and a non-probability sample of 138 respondents. Descriptive statistics, reliability analysis, confirmatory factor analysis, regression, and bootstrap mediation analysis were employed. GMCD was positively associated with ASAs (β = 0.674), which was strongly associated with GS (β = 0.756). Both ASAs and GS remained significant predictors of LBIs in a multiple regression model (R2 = 0.468). The mediation analyses identified positive indirect associations for ASAs → GS → LBIs (β = 0.258) and GMCD → ASAs → GS → LBIs (β = 0.119). Heritage-oriented indicators were positively correlated with satisfaction (r = 0.680) and behavioral intentions (r = 0.585). However, confirmatory factor analysis indicated inadequate measurement-model fit (CFI = 0.790; RMSEA = 0.119), with additional concerns regarding discriminant validity. These findings suggest that cultural discovery, perceived authenticity, and sensory attributes are closely related to gastronomic satisfaction and behavioral intentions among the surveyed respondents. By examining these relationships within a single heritage-oriented framework, the study complements previous research on gastronomic motivation, experience evaluations, satisfaction, and behavioral intentions and provides exploratory evidence from the Serbian context. Nevertheless, the non-probability sample, limited measurement validity, and cross-sectional design restrict the generalizability and interpretation of the findings.

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Publication Details

Journal
Tourism and Hospitality
Published
2026-11-05
DOI
https://doi.org/10.3390/tourhosp7110373
Primary Topic
Culinary Culture and Tourism
Type
article
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article

Gastronomy as Living Cultural Heritage: Cultural Discovery, Authenticity, Gastronomic Satisfaction, and Behavioral Intentions in Serbia

Andrijana Mrkaić Ateljević, Danijela Vukoičić, Dušan Ristić, Ljiljana Mihajlović et al.
Tourism and Hospitality
Culinary Culture and Tourism
article

Gastronomy as Living Cultural Heritage: Cultural Discovery, Authenticity, Gastronomic Satisfaction, and Behavioral Intentions in Serbia

Andrijana Mrkaić Ateljević, Danijela Vukoičić, Dušan Ristić, Ljiljana Mihajlović, Dragan Petrović
article en

Abstract

Gastronomy provides an experiential connection between tourism and living cultural heritage through traditional food practices, cultural discovery, authenticity, and sensory engagement. This study examines the associations among Gastronomic Motivation and Cultural Discovery (GMCD), Authenticity and Sensory Attributes (ASAs), Gastronomic Satisfaction (GS), and Loyalty-Related Behavioral Intentions (LBIs) in Serbia. A quantitative cross-sectional survey was conducted using a structured bilingual questionnaire and a non-probability sample of 138 respondents. Descriptive statistics, reliability analysis, confirmatory factor analysis, regression, and bootstrap mediation analysis were employed. GMCD was positively associated with ASAs (β = 0.674), which was strongly associated with GS (β = 0.756). Both ASAs and GS remained significant predictors of LBIs in a multiple regression model (R2 = 0.468). The mediation analyses identified positive indirect associations for ASAs → GS → LBIs (β = 0.258) and GMCD → ASAs → GS → LBIs (β = 0.119). Heritage-oriented indicators were positively correlated with satisfaction (r = 0.680) and behavioral intentions (r = 0.585). However, confirmatory factor analysis indicated inadequate measurement-model fit (CFI = 0.790; RMSEA = 0.119), with additional concerns regarding discriminant validity. These findings suggest that cultural discovery, perceived authenticity, and sensory attributes are closely related to gastronomic satisfaction and behavioral intentions among the surveyed respondents. By examining these relationships within a single heritage-oriented framework, the study complements previous research on gastronomic motivation, experience evaluations, satisfaction, and behavioral intentions and provides exploratory evidence from the Serbian context. Nevertheless, the non-probability sample, limited measurement validity, and cross-sectional design restrict the generalizability and interpretation of the findings.

Tourism and HospitalityVol. 7(11)
University of East Sarajevo (BA), University of Belgrade (RS), University of Priština - Kosovska Mitrovica (XK), University of Prishtina (XK)
Openalex Percentile: Top 9%
Culinary Culture and Tourism
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