本研究旨在探討嘉義的美食觀光體驗如何喚起旅客之懷舊情緒，並進一步影響其觀光滿意度、旅遊福祉與重遊意圖。研究以刺激—有機體—反應（Stimulus–Organism–Response, S-O-R）理論架構為基礎，將傳統美食體驗與環境真實性界定為外部刺激因素，將懷舊情緒與認知評估視為內在心理歷程（有機體），並以旅客滿意度、旅遊福祉及重遊意圖作為行為反應結果。研究對象為過去十二個月內曾造訪嘉義並體驗在地料理之旅客，共回收330份有效問卷。本研究採用確認性因素分析（CFA）與偏最小平方法結構方程模型（PLS-SEM）進行實證檢驗，結果呈現四項主要發現。第一，傳統美食體驗對懷舊情緒具有顯著正向影響，顯示嘉義的在地傳承飲食能有效引發旅客的記憶與情感連結。第二，懷舊情緒可顯著提升旅客滿意度與旅遊福祉，凸顯懷舊作為心理機制能深化旅客的情感參與與文化投入。第三，旅客滿意度對旅遊福祉具有強烈正向影響，而旅遊福祉進一步顯著促進重遊意圖，表示具意義且富含情感共鳴的美食經驗能形成長期之目的地忠誠。第四，旅遊福祉為關鍵行為決定因素，顯示旅客在美食體驗中獲得更高生活滿足與情緒提升時，更傾向再次造訪嘉義並推薦他人。本研究之貢獻在於整合懷舊情緒與文化資本概念於S-O-R模型中，以解釋美食觀光情境下旅客之行為意圖。研究結果不僅補充美食觀光與情緒反應之理論脈絡，也提供目的地行銷與管理實務建議，協助嘉義透過在地飲食文化資產發展永續觀光策略。

This study investigates how Chiayi’s culinary tourism experiences evoke nostalgic emotions and further shape tourist well-being and revisit intentions. Drawing upon the Stimulus–Organism–Response (S-O-R) theoretical framework, this research conceptualizes traditional food experience and environmental authenticity as external stimuli, nostalgic emotions and cognitive appraisal as internal organismic processes, and tourist satisfaction, well-being, and revisit intention as behavioral responses. A total of 330 valid responses were collected from tourists who had visited Chiayi and experienced its local cuisine within the past twelve months. Using CFA and PLS-SEM analyses, the results reveal four key findings. First, traditional food experiences significantly and positively predict nostalgic emotions, highlighting the powerful role of Chiayi’s heritage cuisine in triggering memory-based emotional responses. Second, nostalgic emotions enhance both tourist satisfaction and well-being, underscoring nostalgia’s influence as a psychological mechanism that enriches emotional and cultural engagement. Third, tourist satisfaction strongly contributes to well-being, which in turn exerts a substantial effect on revisit intention, indicating that meaningful and emotionally resonant culinary experiences foster long-term destination loyalty. Finally, well-being serves as a critical behavioral determinant, demonstrating that tourists who experience enhanced life satisfaction and emotional uplift from gastronomic encounters are more likely to revisit Chiayi and recommend the destination to others. This study contributes to the literature by integrating nostalgic emotions and cultural capital within the S-O-R model to explain behavioral intentions in culinary tourism contexts. The findings provide theoretical insight into the emotional and cultural pathways linking gastronomy to tourist loyalty and offer practical implications for destination marketers seeking to leverage culinary heritage as a sustainable tourism strategy.

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