The current study endeavors to address a conspicuous lacuna in the extant literature pertaining to ocean and coastal tourism by examining the nuanced intersection of national/regional culture and the culinary preferences of inbound tourists. Despite the heightened attention devoted to issues such as ocean warming, marine pollution, overfishing, and habitat destruction within both industry and academia, the influence of cultural dimensions on gastronomic choices remains a relatively unexplored domain. Motivated by this research gap, our study employs multiple dimensions of Hofstede's cultural framework, specifically Individualism Versus Collectivism (IDV), Uncertainty Avoidance Index (UAI), and Long-Versus Short-Term Orientation (LTO), to scrutinize the intricate association between national/regional culture and the culinary selections of inbound tourists at an ocean and coastal destination, exemplified by Osaka, Japan. An empirical analysis encompassing a diverse sample of over 4000 random inbound tourists from approximately 50 different countries/regions traversing Osaka was conducted through a meticulously administered questionnaire. The empirical findings reveal that both IDV and LTO exert positive impacts on the extent of culinary selection made by inbound tourists during their ocean and coastal tourism experiences. Furthermore, a discernible pattern emerges indicating that tourists hailing from home countries/regions characterized by lower scores in the UAI dimension exhibit a proclivity for adventurous culinary choices, engaging with less conventional cuisines at the ocean destination. In contrast, tourists originating from higher-UAI countries/regions demonstrate a predilection for a broader spectrum of highly popular cuisines during their ocean and coastal tourism sojourn. In addition, we found potential disparities in culinary consumption behavior between first-time travelers and repeat visitors to the ocean destination. The empirical evidence generated from this research is poised to furnish valuable insights that can inform both theoretical discourse and practical strategies for the effective management of ocean and coastal destinations, thereby contributing to the burgeoning field of sustainable tourism management.

本研究致力于通过研究国家/地区文化与入境游客的烹饪偏好之间的微妙交集，来解决现有有关海洋和沿海旅游的文献中的一个明显空白。尽管工业界和学术界对海洋变暖、海洋污染、过度捕捞和栖息地破坏等问题给予了高度关注，但文化因素对美食选择的影响仍然是一个相对未经探索的领域。受这一研究差距的推动，我们的研究采用了霍夫斯泰德文化框架的多个维度，特别是个人主义与集体主义（IDV）、不确定性规避指数（UAI）和长期与短期取向（LTO），以仔细审视国家之间的复杂联系。 /以日本大阪为代表的海洋和沿海目的地的入境游客的区域文化和美食选择。通过精心设计的问卷调查，对来自大约 50 个不同国家/地区的 4000 多名随机入境游客进行了实证分析。实证结果表明，IDV 和 LTO 对入境游客在海洋和沿海旅游体验中的烹饪选择程度产生积极影响。此外，出现了一种明显的模式，表明来自 UAI 维度得分较低的国家/地区的游客表现出冒险的烹饪选择的倾向，在海洋目的地尝试不那么传统的美食。相比之下，来自 UAI 较高国家/地区的游客在海洋和沿海旅游逗留期间表现出对更广泛的热门美食的偏爱。此外，我们发现首次前往海洋目的地的游客和重复游客之间的烹饪消费行为存在潜在差异。这项研究产生的经验证据将为有效管理海洋和沿海目的地的理论论述和实践策略提供宝贵的见解，从而为可持续旅游管理的新兴领域做出贡献。