Citations (21)
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Hossam Hewidy. (2023) Mismatched planning and place-based identity in Helsinki: The impacts of anti-segregation policy on ethnic retail, and socio-cultural inclusion. Journal of Urban Affairs 0:0, pages 1-23.
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Shaply Abdul Kareem & Pulidindi Venugopal. (2023) Examining the relationship between gastronomic experience, revisit intention, destination image and destination brand love: a moderating role of cewebrity reviews. Leisure/Loisir 0:0, pages 1-27.
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Ka Pou Sio, Barry Fraser & Liz Fredline. (2021) A Contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research 0:0, pages 1-17.
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Mehri Yasami, Pornpisanu Promsivapallop & Prathana Kannaovakun. (2021) Food Image and Loyalty Intentions: Chinese Tourists’ Destination Food Satisfaction. Journal of China Tourism Research 17:4, pages 592-612.
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Abel Duarte Alonso & Seng Kiat Kok. (2021) Sense of place and certainty in uncertain socioeconomic conditions: contributions of local cuisine to culinary tourism. Journal of Heritage Tourism 16:3, pages 247-262.
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Abel Duarte Alonso, Seng Kok & Seamus O'Brien. (2018) ‘We are only scratching the surface’ – a resource-based and dynamic capabilities approach in the context of culinary tourism development. Tourism Recreation Research 43:4, pages 511-526.
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Keri Matwick & Kelsi Matwick. (2018) Culinary Tourism in Central America: A Cross-Analysis of Government Tourism Websites. Journal of Culinary Science & Technology 16:3, pages 286-309.
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Abel Duarte Alonso, Seng Kok & Seamus O'Brien. (2018) Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism 26:5, pages 812-831.
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Michael John Broadway. (2017) ‘Putting Place on a Plate’ along the West Cork Food Trail. Tourism Geographies 19:3, pages 467-482.
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Articles from other publishers (12)
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Abel Duarte Alonso, Seng Kok & Michelle O'Shea. (2020) Peru's emerging craft‐brewing industry and its implications for tourism. International Journal of Tourism Research 23:3, pages 319-331.
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Hakan Görür & Cem Oktay Güzeller. (2020) Development of the destination food image scale (DFIS) and examination of measurement invariance by gender. British Food Journal 123:5, pages 1681-1704.
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Gökhan Yılmaz, Doğuş Kılıçarslan & Meltem Caber. (2020) How does a destination’s food image serve the common targets of the UNESCO creative cities network?. International Journal of Tourism Cities 6:4, pages 785-812.
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Alberto Amore & Hiran Roy. (2020) Blending foodscapes and urban touristscapes: international tourism and city marketing in Indian cities. International Journal of Tourism Cities 6:3, pages 639-655.
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Medina-Viruel, Casero, Jiménez & González Santa Cruz. (2019) Relevance of Gastronomy in the Tourism of a World Heritage Site: The Case of Sucre (Bolivia). Social Sciences 8:12, pages 319.
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Sara González-García, Xavier Esteve-Llorens, Maria Teresa Moreira & Gumersindo Feijoo. (2018) Carbon footprint and nutritional quality of different human dietary choices. Science of The Total Environment 644, pages 77-94.
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Jesús Claudio Pérez Gálvez, Tomás López-Guzmán, Franklin Cordova Buiza & Miguel Jesús Medina-Viruel. (2017) Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru. Journal of Ethnic Foods 4:4, pages 254-261.
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Ian Vázquez-Rowe, Gustavo Larrea-Gallegos, Pedro Villanueva-Rey & Alessandro Gilardino. (2017) Climate change mitigation opportunities based on carbon footprint estimates of dietary patterns in Peru. PLOS ONE 12:11, pages e0188182.
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Velvet Nelson. (2017) A Typology of Travel Blog Narratives About Food and Eating in Peru. Journal of Gastronomy and Tourism 2:3, pages 189-201.
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Velvet Nelson. (2016) Food and image on the official visitor site of Houston, Texas. Journal of Destination Marketing & Management 5:2, pages 133-140.
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