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Tourism Geographies
An International Journal of Tourism Space, Place and Environment
Volume 15, 2013 - Issue 2
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GENERAL ARTICLES

Culinary Tourism Packages and Regional Brands in Czechia

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Pages 177-197 | Published online: 04 Oct 2012

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Read on this site (8)

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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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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Kamil Pícha, Josef Navrátil & Roman Švec. (2018) Preference to Local Food vs. Preference to “National” and Regional Food. Journal of Food Products Marketing 24:2, pages 125-145.
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Selira Kotoua & Mustafa Ilkan. (2017) Online tourism destination marketing in Kumasi Ghana. Asia Pacific Journal of Tourism Research 22:6, pages 666-680.
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Anouk Patel-Campillo & Ax DeLessio-Parson. (2016) Why types of operations, trade associations, and production trends matter in the geographic branding of an emerging industry. Journal of Wine Research 27:3, pages 242-256.
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Michal Semian & Pavel Chromý. (2014) Regional identity as a driver or a barrier in the process of regional development: A comparison of selected European experience. Norsk Geografisk Tidsskrift - Norwegian Journal of Geography 68:5, pages 263-270.
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Articles from other publishers (13)

Barbora Gulisova. (2022) Place Branding for and Through Gastronomy. Journal of Gastronomy and Tourism 6:3, pages 154-169.
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Antje Klitkou, Simon Bolwig, Andreas Huber, Lina Ingeborgrud, Przemysław Pluciński, Harald Rohracher, Doris Schartinger, Mara Thiene & Piotr Żuk. (2022) The interconnected dynamics of social practices and their implications for transformative change: A review. Sustainable Production and Consumption 31, pages 603-614.
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Dénali Boutain & Olivier Etcheverria. (2021) Les destinations touristiques gourmandes : approche théorique et cadre d’analyse en sciences socialesTheoretical Approach and Social Science Analytical Framework of “Gourmand Tourist Destinations”. Norois:261, pages 7-21.
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Samuel Adeyinka-Ojo. 2021. Tourism. Tourism.
Elisabete Figueiredo, Teresa Forte & Celeste Eusébio. (2021) Rural Territories and Food Tourism – Exploring the Virtuous Bonds Through a Systematic Literature Review. European Countryside 13:3, pages 622-643.
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Nika Razpotnik Visković & Blaž Komac. (2021) Gastronomy tourism: A brief introduction. Acta geographica Slovenica 61:1.
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Jiří Zelený, Petr Studnička & Zbyněk Vinš. 2021. Advances in Tourism, Technology and Systems. Advances in Tourism, Technology and Systems 421 433 .
Mohd Hairi Jalis. 2019. Positioning and Branding Tourism Destinations for Global Competitiveness. Positioning and Branding Tourism Destinations for Global Competitiveness 1 22 .
Bokyung Kang, Eerang Park & Sangkyun Kim. 2019. Food Tourism in Asia. Food Tourism in Asia 89 102 .
Ashleigh Ellis, Eerang Park, Sangkyun Kim & Ian Yeoman. (2018) What is food tourism?. Tourism Management 68, pages 250-263.
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Bendegul Okumus & Gurel Cetin. (2018) Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management 9, pages 340-346.
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Lin Lu, Jie Bao, Jianfeng Huang, Qijing Zhu, Chenglin Mu, Xiaole Chu, Yan Xu & Xiaoli Zha. (2016) Recent research progress and prospects in tourism geography of China. Journal of Geographical Sciences 26:8, pages 1197-1222.
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Claire Haven-Tang & Diane Sedgley. (2014) Partnership working in enhancing the destination brand of rural areas: A case study of Made in Monmouthshire, Wales, UK. Journal of Destination Marketing & Management 3:1, pages 59-67.
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