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Tourism Geographies
An International Journal of Tourism Space, Place and Environment
Volume 25, 2023 - Issue 2-3
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Articles

‘We and our stories’: constructing food experiences in a UNESCO gastronomy city

Eerang Parka School of Business and Law, Edith Cowan University, Joondalup, WA, AustraliaORCID Iconhttps://orcid.org/0000-0003-0495-7128View further author information
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Kaewta Muangasameb Tourism and Hospitality Management, Mahidol University International College, Nakhon Pathom, ThailandCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9593-0475View further author information
ORCID Icon &
Sangkyun Kima School of Business and Law, Edith Cowan University, Joondalup, WA, AustraliaORCID Iconhttps://orcid.org/0000-0003-2746-9952View further author information
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Pages 572-593 | Received 05 May 2020, Accepted 24 May 2021, Published online: 30 Jun 2021

Citations (10)

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Read on this site (2)

Sin Ting (Cindy) Chiu & Wei-Jue Huang. (2022) Heritage interpretation from supply and demand perspectives: the case of culinary heritage workshops in Hong Kong. Journal of Heritage Tourism 17:5, pages 563-592.
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Pipatpong Fakfare, Jin-Soo Lee & Heesup Han. (2022) Thailand tourism: a systematic review. Journal of Travel & Tourism Marketing 39:2, pages 188-214.
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Articles from other publishers (8)

YuLan Guo & Fu Chieh Hsu. (2023) Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion. British Food Journal 125:8, pages 2803-2824.
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Bojana Kalenjuk Pivarski, Biljana Grubor, Maja Banjac, Bojan Đerčan, Dragan Tešanović, Stefan Šmugović, Goran Radivojević, Velibor Ivanović, Vesna Vujasinović & Tamara Stošić. (2023) The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development. Heritage 6:4, pages 3402-3417.
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Ahmad Albattat, Norhidayah Azman & Nur Hanifa Haji Zainul. 2022. The Emerald Handbook of Destination Recovery in Tourism and Hospitality. The Emerald Handbook of Destination Recovery in Tourism and Hospitality 209 225 .
Nimit Soonsan, Panuwat Phakdee-auksorn & Pornchai Suksirisopon. (2022) Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors. Journal of Hospitality and Tourism Insights.
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Anton Klarin, Eerang Park & Sangkyun Kim. (2022) The slow movements: Informetric mapping of the scholarship and implications for tourism and hospitality. Journal of Hospitality & Tourism Research, pages 109634802211160.
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Supannee Pruksa, Suwaree Sripoona, Suwalee Lowirakorn, Suradech Chaitokkia & Carol Hutchinson. (2022) Supporting Sustainable Development by Identifying Ways to Enhance and Conserve Local Food Wisdom, Loei Province, Thailand. Sustainability 14:12, pages 6978.
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Eerang Park & Andy Widyanta. (2022) Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives 42, pages 100964.
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Giada Mainolfi, Vittoria Marino & Riccardo Resciniti. (2021) Not just food: Exploring the influence of food blog engagement on intention to taste and to visit. British Food Journal 124:2, pages 430-461.
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