The study provides a much-needed understanding of how non-visitors form naive destination food images. Specifically, it uses Projective Techniques to identify Egyptian food perceptions held by Americans who never visited Egypt nor tried Egyptian food. Nine food image dimensions were identified: health and nutrition, food culture and heritage, distinctiveness, food quality and variety, flavor profile, cooking methods and ingredients, price and informality, dining places, and table manners. The study showed that non-visitors visualize a destination's food and cuisine based on its cultural and environmental features. It also shows that non-visitors derive their naïve destination food images in part from their home country food experiences and places they have visited. Although this study is based on individuals with no Egyptian food experience, it suggests that many secondary experiences influence food images formation.

该研究为非游客如何形成幼稚的目的地食物图像提供了非常必要的理解。具体来说，它使用投射技术来识别从未访问过埃及也从未尝试过埃及食品的美国人对埃及食品的看法。确定了九种食物图像尺寸：健康和营养，饮食文化和传承，独特性，食物质量和品种，风味特征，烹饪方法和原料，价格和非正式程度，用餐地点和餐桌习惯。研究表明，非游客可以根据目的地的文化和环境特征将其形象化。它还显示，非游客部分地是从他们的祖国食物经历和所访问的地方获得他们的天真目的地食物图像。尽管这项研究是基于没有埃及美食经验的个人进行的，