• VAIBHAV KUMAR CHAUHAN
• GAYATRI KUMARI

Consumption of local food is broadly recognized as an essential part of tourists’ experience. Locally distinctive food can be important both as a tourism attraction in itself and in helping to shape the image of a destination. Local food experiences have the potential to contribute considerably to sustainable development, help maintain regional identities and support agricultural diversification. Local foods are conceptualized as “authentic” products that symbolize the place and culture of the destination. Similarly, local foods are perceived to have the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage. The aim of this research is to describe the general attitude of international tourists towards Local Awadhi food in Lucknow, as well as to identify what dimensions are most important in predicting their behavioural intentions. This study surveyed 182 international tourists, and using a multiple regression model, identified that out of hygiene, affection, food quality, service quality, satisfaction and value; affection is the most important predictor of tourist's behavioral intentions towards local food in Lucknow.

Keywords : Cuisine, Destination image, Local Food, Awadhi, Culinary, Tourism

"Tourist’s Attitude Towards the Local food in creating the Destination Image: A study of Lucknow", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 2, page no.566-574, February-2019, Available :http://www.jetir.org/papers/JETIR1902475.pdf

"Tourist’s Attitude Towards the Local food in creating the Destination Image: A study of Lucknow", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 2, page no. pp566-574, February-2019, Available at : http://www.jetir.org/papers/JETIR1902475.pdf