{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T05:10:19Z","timestamp":1777007419332,"version":"3.51.4"},"reference-count":60,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,1,8]],"date-time":"2025-01-08T00:00:00Z","timestamp":1736294400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia, I.P (Portugal)","award":["UID\/BP\/04470\/2020"],"award-info":[{"award-number":["UID\/BP\/04470\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Tourism and Hospitality"],"abstract":"<jats:p>Gastronomic tourism has become a dynamic segment within the tourism sector, serving as a vital tool for the economic, cultural, and environmental growth of regions that emphasize culinary experiences. This study examines the motivations of young food-motivated tourists (\u201cfoodies\u201d) and their impact on travel choices and destination development. Using a quantitative methodology, data were collected from 170 respondents (131 valid answers) in Portugal. The data were collected through the PTFoodies survey, a tool specifically designed by the authors to analyze tourist motivations and their connections to destination attributes. Principal Component Analysis (PCA) identified five key factors\u2014endogenous products, local gastronomy, quality and innovation, authenticity and tradition, and diversity\u2014revealing a balance between sustainability, local authenticity, and openness to innovation in tourist preferences. Additionally, correlation analysis highlighted significant relationships between motivations, such as the strong association between an interest in culinary routes and event participation and between local product appreciation and the preference for organic food. These findings contribute to both theory and practice by refining motivational theories specific to gastronomic tourism, offering insights into destination development strategies and emphasizing sustainable practices that resonate with tourists\u2019 preferences. The study provides destination managers with actionable strategies to attract food-motivated tourists and foster sustainable community growth through gastronomic tourism.<\/jats:p>","DOI":"10.3390\/tourhosp6010007","type":"journal-article","created":{"date-parts":[[2025,1,8]],"date-time":"2025-01-08T09:30:45Z","timestamp":1736328645000},"page":"7","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["The Tourist Gastronomic Experience: Ties Between Young Foodies\u2019 Motivation and Destination Development in Portugal"],"prefix":"10.3390","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1722-3476","authenticated-orcid":false,"given":"Andreia Antunes","family":"Moura","sequence":"first","affiliation":[{"name":"CiTUR\u2014Centre for Tourism Research, Development and Innovation, GOVCOPP-UA, CIDEHUS-UE, Coimbra Education School, Polytechnic University of Coimbra, 3045-093 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8878-955X","authenticated-orcid":false,"given":"Maria do Ros\u00e1rio","family":"Mira","sequence":"additional","affiliation":[{"name":"CiTUR\u2014Centre for Tourism Research, Development and Innovation, GOVCOPP-UA, Coimbra Education School, Polytechnic University of Coimbra, 3045-093 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8120-0148","authenticated-orcid":false,"given":"Ana Rita","family":"Teixeira","sequence":"additional","affiliation":[{"name":"InED\u2014Centre for Research and Innovation in Education, IEETA-UA, GECAD\u2014ISEP, Polytechnic University of Porto, 4249-015 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"129","DOI":"10.31822\/jomat.2023-8-2-129","article-title":"The effects of gastronomic experience and food image towards the gastronomic products of local tourism on the intention to eat local foods: The case of Hatay","volume":"8","year":"2023","journal-title":"Journal of Multidisciplinary Academic Tourism"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"305","DOI":"10.3727\/108354219X15511864843858","article-title":"Street food: A tool for promoting tradition, territory, and tourism","volume":"24","author":"Alfiero","year":"2019","journal-title":"Tourism Analysis"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"32","DOI":"10.3390\/gastronomy1010004","article-title":"A sustainable future for food tourism: Promoting the territory through cooking classes","volume":"1","year":"2023","journal-title":"Gastronomy"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Castanho, R. 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