Preipheral Urban Spaces Development

Preipheral Urban Spaces Development

The role of local foods in shaping the image of a tourist destination with an emphasis on the development of the peri-urban space of Shushtar

Document Type : Research extracted From projects

Authors
Moslem Savari 1
Naghmeh Hossieni sarvestani 2
Mohammad Shokati amghani 3
1 Department of Agricultural Extension and Education, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 PhD student in Tourism Management, Faculty of Tourism, University of Science and Culture, Tehran, Iran.
3 Assistant Professor, Department of Agricultural Extension and Education, College of Agriculture, Tarbiat Modares University (TMU), Tehran, Iran.
10.22034/jpusd.2026.550567.1378
Abstract
Extended Abstract
Introduction
In recent years, rural tourism has emerged as a vital component of sustainable tourism development, attracting increasing attention from researchers and policymakers. Among the key elements shaping rural tourism experiences is tourists’ interaction with local food culture, which plays a significant role in forming their mental image of the destination. Local food is not only a cultural asset but also a tool for strengthening social bonds, promoting health, and supporting the economic development of local communities. Shushtar, a city rich in natural, historical, and cultural resources—especially in its rural and peri-urban areas—offers a promising setting for tourism development centered around culinary experiences. This study aims to investigate the effect of rural tourists’ attitudes toward local food on their mental image of Shushtar as a tourism destination, with a particular focus on the development of its peri-urban spaces.
Methodology
This research employed a quantitative survey approach. The statistical population consisted of all tourists visiting rural areas of Shushtar city during the study period. Based on Krejcie and Morgan’s sample size table, 385 tourists were selected using a random sampling method. The primary data collection tool was a structured questionnaire, whose validity was confirmed by a panel of experts, and reliability was verified using Cronbach’s alpha coefficient and composite reliability measures. Data analysis was conducted in two stages: descriptive statistics to summarize demographic and variable characteristics, and inferential statistics using structural equation modeling (SEM) via SPSS and Smart PLS software to test the research hypotheses.
Results and discussion
The findings revealed that four key variables—cultural experience, emotional or sentimental value, interpersonal relationships, and health-related concerns—significantly influenced tourists’ attitudes toward local food. Collectively, these factors explained approximately 48.6% of the variance in attitudes toward local food. Among them, cultural experience and emotional value had the strongest impact, indicating that tourists highly value authentic and emotionally resonant food experiences. Furthermore, the study showed that a positive attitude toward local food significantly affected tourists’ mental image of the destination, accounting for 41.8% of the variance in destination image. This image encompassed perceptions of cultural authenticity, hospitality, quality of experience, and the likelihood of revisiting or recommending the destination to others.
Conclusion
The results underscore the importance of local food in enhancing tourism experiences and shaping a positive destination image. In the context of peri-urban development in Shushtar, leveraging local culinary assets can serve as an effective strategy for attracting tourists and boosting the local economy. The cultural experience derived from consuming local food not only increases tourist satisfaction but also reinforces the cultural identity of the region. Emotional and interpersonal dimensions of food consumption contribute to social cohesion and elevate the overall quality of the tourism experience. Additionally, health-related concerns highlight tourists’ preference for food that is not only flavorful and authentic but also hygienic and trustworthy.
Overall, this study contributes to the theoretical literature on food tourism and offers practical insights for policy development in rural and peri-urban tourism planning. It is recommended that local authorities support traditional food producers, improve health and safety standards, and design educational programs for tourists to maximize the benefits of culinary tourism. Future research could explore other dimensions of food tourism experiences, such as aesthetics, food diversity, and the role of social media in shaping tourists’ perceptions..
 
Funding
According to the responsible author, this article has no financial support
 
Authors’ Contribution
Authors contributed equally to the conceptualization and writing of the article. All of the authors approved thecontent of the manuscript and agreed on all aspects of the work declaration of competing interest none.
 
Conflict of Interest
Authors declared no conflict of interest.
 
Acknowledgments
This article is based on a research project approved by Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani with the number 1404.10, which was carried out with the financial support of this university. Therefore, the authors express their gratitude to this university.
Keywords
Local food
rural tourists
peri-urban space
cultural experiences
tourist destinations
Subjects
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Preipheral Urban Spaces Development
Volume 8, Issue 1 - Serial Number 19
Spring
Spring 2026
Pages 149-170