Article Preview
TopIntroduction
Hassan (2008) considers a destination's food to be a fundamental feature that embodies the destination's indestructible legacy. According to Bessiere (2009), a destination's native food is profoundly ingrained in its culture, and the culinary practices of the place convey the character and mindset of the people who live there. As a result, the destination's cuisine has become an integral part of its overall image (Crofts, 2010). The culinary experience is an inseparable part of a tourist's travel experience (Rimmington & Yüksel, 1998), and it aids in the construction and enhancement of a destination's culinary image, which, if seen positively, can lead to long-term destination competitiveness (Lin et al., 2011). Food consumption by tourists has evolved from a basic requirement to a means of satisfying physiological needs (Burusnukul, Binkley, and Sukalakamala, 2011). The relevance of the visual appeal of the food offers as a motivational element for tourists to sample a particular food item has been highlighted by Drewnowski and Moskowitz (1985). According to Quan and Wang (2004), travelers are encouraged to explore new cuisine to broaden their culinary horizons and to treasure the unforgettable experience of tasting new foods, which leads to a peak trip experience. Physical, cultural, and tourist status and prestige, according to Kim, Eves, and Scarles (2008), are all characteristics that encourage travelers to eat local cuisine. According to Jang et al. (2009), travelers are more drawn to food items with high sensory perceptions and nutritional value. According to Baker and Crompton (2000), for the vast majority of tourists, the price of the dishes is the most important factor influencing overall satisfaction, followed by the quality of the restaurant's service and the quality of the food products. Food quality, according to Namkung and Jang (2007), is the key factor contributing to overall satisfaction based on tourist eating experiences, and food quality comprises numerous qualities such as taste, freshness, presentation, nutrition value, variety, or diversity, and temperature. According to Ma et al. (2011), Taste and diversity of food products, authenticity, food aroma, food presentation, hygiene, prompt and courteous service, décor, atmosphere, and cleanliness of the eating location, and value for money are all essential aspects that contribute to the overall satisfaction of tourists.
Jharkhand is an Indian state in the east. It's famous for hills,holy places including Baidyanath Dham, Parasnath, Rajrappa etc, and Betla National Park's elephants and tigers. Ranchi, the state capital, serves as a point of entry to the park (India, 2020). Furthermore, the state's food is rich in savoury and delectable meals. Because about 75 percent of Jharkhand's population lives in rural areas, the state's cuisine is rustic, basic, and earthy. The dishes' simplicity, however, does not change the fact that they are usually bursting with flavour and richness. (India T. o., 2020) . Traditional Jharkhand food, like that of any other state, is one of the state pavilion's appealing attractions. Other delicacies, on the other hand, steal the show with their original flavours and textures. Non-vegetarian delights included Dhooska meat, Mutton-Jhor, Murgi Jhor, and Rehu Jhor, while vegetarian delights included Peetha, Usna Chawal, Kurthi Dal, Chilka, Kachari, Footkal Saag, Kacchu Masala, Maduwa Roti, Dhooska- Barra, Handia and Rugra (Nusra, 2016).