Memorable tourism experience (MTE) and memorable food tourism experience (MFTE) research has focused almost exclusively on positive experiences. This has limited theoretical development because categorizing positive experiences may not cover all memorable experiences. This study asked travelers for their most memorable negative food travel experience. Notably, about 30% stated they never had a negative MFTE. Factors contributing to a negative MFTE were: food/drink quality; sanitation/food safety; cultural differences; dietary/menu restrictions; service attributes; price/perceived value; and destination's lack of food or restaurant availability. These factors differ from positive MFTE. Negative MFTE focused more on food and service than other attributes (e.g. social, touristic) found with positive MFTE. Some factors (e.g. food, service) contribute to both positive and negative MFTE, while others (e.g. sanitation) only to negative MFTE. Thus, Herzberg's two-factor theory can be applied to MFTE: attributes may be satisfiers (leading to positive MTE), dissatisfiers (leading to negative MTE), or either.

中文翻译：

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记忆并不都是积极的：概念化负面的难忘的食物、饮料和烹饪旅游体验


难忘的旅游体验（MTE）和难忘的美食旅游体验（MFTE）研究几乎完全集中在积极的体验上。这限制了理论的发展，因为对积极经历进行分类可能无法涵盖所有​​难忘的经历。这项研究询问了旅行者最难忘的负面美食旅行经历。值得注意的是，大约 30% 的人表示他们从未有过负 MFTE。导致 MFTE 为负值的因素包括： 食品/饮料质量；卫生/食品安全；文化差异；饮食/菜单限制；服务属性；价格/感知价值；以及目的地缺乏食物或餐厅。这些因素与正 MFTE 不同。负 MFTE 比正 MFTE 的其他属性（例如社会、旅游）更关注食品和服务。一些因素（例如食品、服务）对 MFTE 产生正向和负向影响，而其他因素（例如卫生设施）仅对 MFTE 产生负向影响。因此，赫茨伯格的双因素理论可以应用于 MFTE：属性可能是令人满意的（导致正 MTE），不满意的（导致负 MTE），或两者之一。