Title: Foreign tourists' perceived perception of local food consumption: the case of Jordanian cuisine

Authors: Nermin A. Khasawneh

Addresses: Queen Rania Faculty of Tourism and Heritage, Department of Sustainable Tourism, The Hashemite University, Zarqa, 13133, Jordan

Abstract: This study explores tourists' perceptions of local cuisine in Jordan and examines the key attributes that influence their satisfaction with culinary experiences. Using descriptive and multivariate statistical methods, data were collected from a convenience sample of 308 international tourists. The analysis identified four core dimensions of local food perception: 'food distinctiveness and cultural heritage', 'affective image of cuisine', 'food price and quality', and 'nutritional value and healthy food'. These dimensions highlight the factors tourists consider when evaluating local cuisine and their potential role in shaping satisfaction. The findings provide valuable insights for tourism professionals seeking to enhance culinary offerings, strengthen destination appeal, and enhance the destination's distinctiveness in an increasingly competitive tourism market. The study helps clarify how local cuisine influences tourists' experiences and provides a foundation for improving culinary tourism strategies.

Keywords: tourism; Jordan; local food image; food culture; tourist satisfaction.

DOI: 10.1504/IJTP.2025.150641

International Journal of Tourism Policy, 2025 Vol.15 No.6, pp.544 - 561

Received: 05 Apr 2025
Accepted: 25 Sep 2025
Published online: 18 Dec 2025 *

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