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Tourism Recreation Research Volume 41, 2016 - Issue 1
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Articles

Cooking identity and food tourism: the case of Japanese udon noodles

Sangkyun KimDepartment of Tourism, School of Humanities and Creative Arts, Flinders University, Adelaide, AustraliaCorrespondence[email protected]
&
Chieko IwashitaDepartment of Tourism, Takasaki University of Commerce, Gunma, Japan
Pages 89-100 | Received 16 Jun 2014, Accepted 21 Sep 2015, Published online: 01 Dec 2015

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Jithendran Kokkranikal & Elisa Carabelli. (2024) Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism Recreation Research 49:1, pages 161-172.
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Nabilah Mohammad, Mohd Hafiz Hanafiah & Mohd Salehuddin Mohd Zahari. (2022) The influence of heritage food consumption and experiential value on Terengganu’s destination image and tourists’ behavioural intention. Journal of Heritage Tourism 17:6, pages 685-701.
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Sally Everett. (2019) Theoretical turns through tourism taste-scapes: the evolution of food tourism research. Research in Hospitality Management 9:1, pages 3-12.
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Kumi Kato & Yumiko Horita. (2018) Tourism Research on Japan—Overview on Major Trends: Japanese and English-language Materials. Tourism Planning & Development 15:1, pages 3-25.
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Murray Parker, Dirk H. R. Spennemann & Jennifer Bond. Sensory perception in cultural studies—a review of sensorial and multisensorial heritage. The Senses and Society 0:0, pages 1-31.
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Jianwei Qian, Pearl Lin, Jiewen Wei, Ting Liu & Krittinee Nuttavuthisit. (2023) Cooking Class Travel in Thailand: An Investigation of Value Co-Creation Experiences. SAGE Open 13:2, pages 215824402311769.
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Ashleigh Ellis, Eerang Park, Sangkyun Kim & Ian Yeoman. (2018) What is food tourism?. Tourism Management 68, pages 250-263.
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Giulio Verdini. (2017) Planetary Urbanisation and the Built Heritage from a Non-Western Perspective: The Question of ‘How’ We Should Protect the Past. Built Heritage 1:3, pages 73-82.
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