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Culinary traditions of the countries in the world have been laid down for centuries, as they were influenced by a large number of factors, including the influence of climatic conditions and geographical location, economic well-being of countries and the degree of influence of other cultures. Gradually the ethnos of the country has been formed and as a consequence of this process the formation of gastronomic features. When it comes to get acquainted with any country, the first to come across is its culture. Undoubtedly, the food and rituals of its adoption are the most important elements of the material culture of any nation. This statement is proved at least by the fact that people, being naturally omnivores, eat differently in different national cultures. There is awell-known statement, to know better the culture of the country taste it. It is with this goal in mind that the new trend of tourism is a culinary tourism that has taken a shape recently and emerged into a phenomenon of gastronomic tourism. This phenomenon has been widely discussed (Hall, Sharples, Mitchell, Macionis, and Cambourne, 2003; Hjalager and Richards, 2002; Honggen and Smith, 2008; Long, 2004; Wolf, 2002). According to Quan and Wang 2004, gastronomic tourism is an emerging phenomenon that is being developed as a new tourism product, due to the fact that over a third of tourist spending is devoted to food. Wolf (2002) pointed out that gastronomic tourism motivates tourists to enjoy both food and unforgettable dining experience at the same time. In this sense, destination and location play a significant role presenting gastronomic tourism as a key factor in the competitiveness of tourist destinations through motivating tourists and in determining their choice (Henderson, 2009). As a result, tasting local foods has formed an important path to enjoy the local culture (Long, 2004), where Cohen and Avieli (2004) argue that local foods might be an attraction or impediment to tourist experience. Within this framework, it becomes important to differentiate the bridge between nature and the motives of human being and gastronomic experiences effecting factors like emotions and satisfaction. Schmitt (1999 and 2003) discussed the role of a holistic experience which resulted from the interaction of sensorial (sense), affective (feel), cognitive (think), behavioral (act) and social (relate) experiences. Abstract: Gastronomic tourism is a new trend in the development of world tourism which may serve as a fuel for development of economy, cultural heritage and sustainable tourism growth. The research paper aims to analyze the impacts of street food festivals by exemplifying the role of visitors through emotions and satisfaction factors. The study has been focused on food truck festival in Abu Dhabi (the United Arab Emirates) in March-April 2017 that attracted over 150 vendors food tents, food trucks and local businesses. 320 random participants have been assessed through a questionnaire during one week to test how location and satisfaction impacts on them. The results implication proved that satisfaction positively impacts on visitor’s behaviors and behavioral intention. Every gastronomic and culinary experience is a memory of the destination, every smell and taste strengthens and restores memories of the place. Consequently, food and location are linked together, forming the basis that is included in the modern development of the economy of impressions and gives the opportunity to see a new version of the use of environment.

The Impact of Street and Food Festivals in Gastronomic Tourism through Visitor’s Emotions and Satisfaction. A Case of Abu Dhabi Food Festival