Title of Paper

Food Experiences and Quality of Life: A Slow Tourism Study

Author Bios (50 Words for each Author)

Ting-Yen (Tim) Huang, M.B.A, is a Ph.D. Candidate in Leisure Behavior at Indiana University Bloomington. His research interests include food tourism, quality of life, food experience, and food and beverage management.

Joseph Chen is a Professor for the Department of Health & Wellness Design at Indiana University Bloomington. He is also the editor-in-chief and founding editor for Advances in Hospitality and Leisure.

William Ramos, Ph.D. is an Associate Professor at Indiana University Bloomington.

Abstract (150 Words)

Slow tourism, involving a travel style coming with a motive for seeking authenticity in a less hasty traveling pace, has recently emerged. In this segment, individuals avidly appreciate diverse tourism experiences by proactively interacting with residents and the natural environment. Slow food consumption is an essential channel in experiencing local culture and nature among the tourists' activities. However, limited studies have focused on the slow food experience and its impact on the tourists’ perceived quality of life. This study aims to (1) define the concept of slow tourism, (2) describe tourists’ slow food experiences, and (3) examine the relationship between the tourists’ slow food experience and their quality of life. An online survey distributed through the MTurk platform yields 453 valid questionnaires. Confirmatory Factor Analysis and Structure Equational Modelling are used to analyze the data. The results reveal that authenticity and slowness significantly affect tourists’ slow food experience, while environmental consciousness does not influence tourists’ slow food experiences. Further, the slow food experience elicits a positive impact on the tourists' quality of life. In the conclusion section, this study offers theoretical/managerial implications and future research agendas augmenting tourists’ slow food experiences.

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Food Experiences and Quality of Life: A Slow Tourism Study

Slow tourism, involving a travel style coming with a motive for seeking authenticity in a less hasty traveling pace, has recently emerged. In this segment, individuals avidly appreciate diverse tourism experiences by proactively interacting with residents and the natural environment. Slow food consumption is an essential channel in experiencing local culture and nature among the tourists' activities. However, limited studies have focused on the slow food experience and its impact on the tourists’ perceived quality of life. This study aims to (1) define the concept of slow tourism, (2) describe tourists’ slow food experiences, and (3) examine the relationship between the tourists’ slow food experience and their quality of life. An online survey distributed through the MTurk platform yields 453 valid questionnaires. Confirmatory Factor Analysis and Structure Equational Modelling are used to analyze the data. The results reveal that authenticity and slowness significantly affect tourists’ slow food experience, while environmental consciousness does not influence tourists’ slow food experiences. Further, the slow food experience elicits a positive impact on the tourists' quality of life. In the conclusion section, this study offers theoretical/managerial implications and future research agendas augmenting tourists’ slow food experiences.