Citations (91)
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Ibrahim Cifci, Onur Cüneyt Kahraman, Sunil Tiwari & S. Mostafa Rasoolimanesh. (2023) Demystifying meal-sharing experiences through a combination of PLS-SEM and fsQCA. Journal of Hospitality Marketing & Management 32:7, pages 843-869.
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Matthew J. Stone & Suiwen (Sharon) Zou. (2023) Consumption value in food tourism: the effects on purchase involvement and post-travel behaviours. Tourism Recreation Research 0:0, pages 1-15.
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Huaheng Shen, Nor Fadzila Aziz, Menglan Huang, Lingyun Yu & Zhigen Liu. (2023) Tourist perceptions of landscape in Chinese traditional villages: analysis based on online data. Journal of Tourism and Cultural Change 0:0, pages 1-20.
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Vikas Gupta & Karishma Sharma. (2023) Fusion or confusion: how customization of Fijian street food influences tourist’s perceived authenticity and destination experiences?. Tourism Recreation Research 0:0, pages 1-18.
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Frank Badu-Baiden, Seongseop (Sam) Kim & IpKin Anthony Wong. (2023) A cross-cultural multilevel investigation on memorable destination local food consumption experience and food personality traits. Journal of Travel & Tourism Marketing 40:4, pages 275-293.
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Erose Sthapit, Peter Björk & Senthilkumaran Piramanayagam. (2023) Domestic tourists and local food consumption: motivations, positive emotions and savouring processes. Annals of Leisure Research 26:2, pages 316-337.
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Meletios Andrinos, Theodore Metaxas & Marie-Noëlle Duquenne. (2022) Experiential food tourism in Greece: the case of Central Greece. Anatolia 33:3, pages 480-492.
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Frank Badu-Baiden, Antonia Correia & Seongseop (Sam) Kim. (2022) How do tourists’ memorable local gastronomy experiences and their personal gastronomic traits influence destination loyalty? A fuzzy set approach. Journal of Travel & Tourism Marketing 39:5, pages 501-515.
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Vikas Gupta, Kiattipoom Kiatkawsin, Hiran Roy, Pornpisanu Promsivapallop & Shelley Duggal. (2022) How the consumers’ intentions to pay a price premium are influenced in luxury fine dining restaurants?. Journal of Foodservice Business Research 0:0, pages 1-30.
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Uraiporn Kattiyapornpong, Morakot Ditta-Apichai & Chatchasorn Chuntamara. (2022) Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities. Tourism Recreation Research 47:3, pages 241-257.
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Sandra Cherro Osorio, Elspeth Frew, Clare Lade & Kim M. Williams. (2022) Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine. Tourism Recreation Research 47:3, pages 332-346.
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Ozan Atsız, Ibrahim Cifci & S. Mostafa Rasoolimanesh. (2022) Exploring the components of meal-sharing experiences with local foods: a netnography approach. Current Issues in Tourism 25:6, pages 919-936.
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Ozan Atsız, Ibrahim Cifci & Rob Law. (2022) Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals. Journal of Tourism and Cultural Change 20:1-2, pages 131-156.
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Adrian Guachalla. (2022) Plant-based diets and destination image: a holistic approach. Journal of Tourism and Cultural Change 20:1-2, pages 157-176.
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Faruk Seyitoğlu & Ozan Atsız. (2022) Distant Gastronomic Experiences through Online Cooking Classes in the Covid-19 Era. Journal of Culinary Science & Technology 0:0, pages 1-19.
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Oğuz Nebioğlu. (2021) Factors Affecting the Production and Presentation of Local Dishes in Restaurants Operating in Touristic Destinations. Journal of Culinary Science & Technology 19:5, pages 439-459.
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Sheng-Hshiung Tsaur & Pei-Chun Lo. (2020) Measuring memorable dining experiences and related emotions in fine dining restaurants. Journal of Hospitality Marketing & Management 29:8, pages 887-910.
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Devkant Kala. (2020) Examining the Impact of Food Attributes and Restaurant Services on Tourist Satisfaction: Evidence from Mountainous State of India. Journal of Quality Assurance in Hospitality & Tourism 21:4, pages 430-453.
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Siamak Seyfi, C. Michael Hall & S. Mostafa Rasoolimanesh. (2020) Exploring memorable cultural tourism experiences. Journal of Heritage Tourism 15:3, pages 341-357.
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Senthilkumaran Piramanayagam, Surbhi Sud & Partho Pratim Seal. (2020) Relationship between tourists’ local food experiencescape, satisfaction and behavioural intention. Anatolia 31:2, pages 316-330.
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Erose Sthapit & Peter Björk. (2020) Towards a better understanding of interactive value formation: Three value outcomes perspective. Current Issues in Tourism 23:6, pages 693-706.
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Erose Sthapit. (2019) Antecedents of a memorable hotel experience: Finnish hotels perspective. Current Issues in Tourism 22:20, pages 2458-2461.
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Erose Sthapit, Dafnis N. Coudounaris & Peter Björk. (2019) Extending the memorable tourism experience construct: an investigation of memories of local food experiences. Scandinavian Journal of Hospitality and Tourism 19:4-5, pages 333-353.
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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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Samira Zare. (2019) Cultural influences on memorable tourism experiences. Anatolia 30:3, pages 316-327.
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Erose Sthapit, Metin Kozak & Dafnis Coudounaris. (2019) What am I going to do now? Examining choice overload in vacation activities using the familiarity concept. Scandinavian Journal of Hospitality and Tourism 19:3, pages 232-258.
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Erose Sthapit. (2019) Memories of gastronomic experiences, savoured positive emotions and savouring processes. Scandinavian Journal of Hospitality and Tourism 19:2, pages 115-139.
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Erose Sthapit & Peter Björk. (2019) Relative contributions of souvenirs on memorability of a trip experience and revisit intention: a study of visitors to Rovaniemi, Finland. Scandinavian Journal of Hospitality and Tourism 19:1, pages 1-26.
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Erose Sthapit. (2018) Exploring the antecedents of value no-creation: Cruise tourists’ perspective. Anatolia 29:4, pages 617-619.
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Erose Sthapit. (2018) Is there more to the effects of tourists’ local food consumption on post-consumption behaviour?. Anatolia 29:4, pages 614-616.
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Erose Sthapit. (2018) A netnographic examination of tourists’ memorable hotel experiences. Anatolia 29:1, pages 108-128.
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