Authenticity In Culinary Tourism: Understanding Tourist Expectations and Experiences

Abstract

This study examined the influence of authentic culinary experiences on tourists’ expectations and experiences in selected culinary destinations in Manila, specifically Binondo, Quiapo, and España. Grounded in theories of authenticity, expectancy theory, experiential consumption, and tourist experience typologies, the research aimed to assess how authenticity-related attributes shape tourist satisfaction and expectations across emotional, learning, meaningful, and enjoyment dimensions. A quantitative descriptive research design was employed using a structured survey questionnaire administered to 389 tourists aged 18 years and above who had visited the selected areas multiple times within the past one to two years. Data were analyzed using weighted mean, Shapiro–Wilk test, Pearson Product–Moment Correlation Coefficient, and Spearman’s Rank Correlation to examine relationships between expectations and experiences. Findings revealed that authenticity significantly enhanced overall tourist satisfaction, particularly through genuine food presentation, quality, cultural immersion, and supportive service and atmosphere. Taste and quality of food, value for money, and service and atmosphere were positively associated with satisfaction, while authenticity emerged as the key differentiating factor across destinations. Strong positive relationships were found between tourists’ expectations of authenticity and their actual experiences across all dimensions. Differences in meaningful and enjoyment expectations, as well as authenticity satisfaction, were observed among the three culinary districts. The study concludes that authentic culinary experiences play a critical role in shaping memorable and meaningful tourism experiences and recommends strengthening cultural authenticity, service quality, and collaborative destination management to sustain culinary tourism development. The study aligns with Sustainable Development Goals 8 (Decent Work and Economic Growth), 11 (Sustainable Cities and Communities), and 12 (Responsible Consumption and Production) by highlighting the role of authentic culinary tourism in supporting local livelihoods, preserving cultural heritage, and promoting responsible, community-based food practices. Overall, the findings contribute to socio-economic, cultural, and institutional sustainability by informing destination planning, tourism education, and sustainable urban tourism strategies.