Willingness to eat ethnic foods and food experience: a study on Khasi Food
Hakamelamphylla Mawroh, Saurabh Kumar Dixit
Abstract
Purpose The present study analyses Khasi Food as an ethnic food to be promoted as a tourism product encouraging tourists to visit Meghalaya, India. The food tourists are primarily motivated to eat Khasi Food to provide authentic ethnic food experiences. Therefore, the purpose of the paper is to explore the willingness of tourists to eat ethnic foods and the consequent ethnic Khasi Food Experience (KFE). Design/methodology/approach This paper adopts a convergent triangulation approach. Statistical data analysis and thematic analysis were incorporated, and the combined results were compared to see if they converged to achieve the same objective or purpose, which is willingness to eat ethnic foods that influences KFE in the study area (selected villages in East Khasi Hills District and West Jaiñtia Hills District). Findings The converged findings from statistical analysis and thematic analysis indicate that tourists who visited the study area were willing to eat ethnic foods, which is Khasi Food and their willingness to do so has a positive influence on KFE. Originality/value To the best of the authors’ knowledge, this paper is original and the first of its kind because this study has not been conducted yet in the state of Meghalaya, India. This paper has an authentic value of projecting Khasi Food globally as a cultural and ethnic tourism product giving meaningful experiences to tourists and locals alike.