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Embodied Multisensory Gastronomic Experience and Sustainable Destination Appeal: A Grounded Theory Approach

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  • Qicheng Pan

    (School of Tourism and Cuisine, Yangzhou University, Yangzhou 225012, China)

  • Qingchuo Zhang

    (School of Tourism and Cuisine, Yangzhou University, Yangzhou 225012, China)

  • Junjun Tian

    (School of Tourism and Cuisine, Yangzhou University, Yangzhou 225012, China)

  • Jinhua Zhang

    (Plymouth Business School, Plymouth University, Plymouth PL4 8AA, UK)

  • Qian Chen

    (School of Tourism and Cuisine, Yangzhou University, Yangzhou 225012, China)

Abstract

The shift toward experience-oriented travel has positioned food as a central driver for attracting visitors to sustainable destinations, directly supporting United Nations Sustainable Development Goal (SDG)11 (resilient cities) and SDG 12 (responsible consumption). While prior research has predominantly emphasised marketing outcomes, the role of bodily experiences in shaping gastronomic tourism has received less attention. This study explores how sensory elements (sight, sound, smell, taste, and touch) and non-sensory elements (including cultural meaning and service quality) jointly influence food-related travel experiences. Twenty-five self-identified food travellers were interviewed in a United Nations Educational, Scientific and Cultural Organization (UNESCO) City of Gastronomy, and their narratives were analysed using a three-stage grounded theory approach in NVivo 12. The resulting model identifies four interrelated dimensions: (1) embodied experience, grounded in culinary memories and shared cultural narratives; (2) sensory stimulation arising from food and its surroundings; (3) situated embodiment, shaped by location, timing, and social interaction; and (4) environmental perception, encompassing food presentation, facility quality, cleanliness, and pricing fairness. These dimensions interact to enhance overall experience quality. By integrating an embodied perspective with a sustainability focus, this study advances tourism experience research and offers practical guidance for designing multisensory dining environments, fostering environmentally responsible visitor behaviour, and ensuring a balanced relationship between price and perceived value.

Suggested Citation

  • Qicheng Pan & Qingchuo Zhang & Junjun Tian & Jinhua Zhang & Qian Chen, 2025. "Embodied Multisensory Gastronomic Experience and Sustainable Destination Appeal: A Grounded Theory Approach," Sustainability, MDPI, vol. 17(16), pages 1-23, August.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:16:p:7296-:d:1723043
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    References listed on IDEAS

    as
    1. Qian Chen & Rong Huang & Bing Hou, 2020. "Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions," Current Issues in Tourism, Taylor & Francis Journals, vol. 23(23), pages 2950-2971, December.
    2. Diep Ngoc Su & Lester W. Johnson & Barry O’Mahony, 2020. "Analysis of push and pull factors in food travel motivation," Current Issues in Tourism, Taylor & Francis Journals, vol. 23(5), pages 572-586, March.
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