Experiential food tourism in Greece: the case of Central Greece

Many touristic enterprises organize and offer staged experiences in order to achieve client sustainability. The present study aims to examine in which extent the environment aesthetics, emotions, experiential participation, price, and authenticity affect the tourist’s experience on Greek cooking classes. Moreover, is examined the effect of tourist’s experiences that results in their image modification about the touristic destinations. For this study, e-questionnaires were sent to 500 tourists that participated in experiential culinary activities in agrotourism farms in central Greece. 289 useful questionnaires were collected and analysed based on Confirmative Factor Analysis (CFA). This study asserts that tourist’s experiences effect on destination’s image modification indirectly via satisfaction.