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Articles

Foodies and Food Events

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Read on this site (20)

Fabio Indìo Massimo Poppi. (2023) Mater familias: Counter-narratives of sexism and heteronormativity in the Italian food culture. Food, Culture & Society 0:0, pages 1-20.
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Rachel Yuen May Yong, Bee-Lia Chua, Heesup Han & Bona Kim. (2022) Taste your way across the globe: a systematic review of gastronomy tourism literature (2000-2021). Journal of Travel & Tourism Marketing 39:7-9, pages 623-650.
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Mahmut Demir & Ali Dalgıç. (2022) Examining gastronomy festivals as the attractiveness factor for tourism destinations: The case of Turkey. Journal of Convention & Event Tourism 23:5, pages 412-434.
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Fabio Indìo Massimo Poppi. (2022) Fiat panis: identity representation and identity change in food narratives. Consumption Markets & Culture 25:5, pages 429-448.
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Maria del Pilar Leal Londoño, Alexandra Georgescu-Paquin & Jordi Arcos-Pumarola. (2022) Food festivals as builders of the image of a tourist destination. Journal of Policy Research in Tourism, Leisure and Events 14:3, pages 262-278.
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Fabio Indìo Massimo Poppi. (2022) Melita, domi adsum: Sessismo e eteronormatività nelle narrative enogastronomiche italiane. Italian Culture 40:2, pages 169-188.
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Yim King Penny Wan & Suh-hee Choi. (2022) Food Tourists and Food Image in a Creative City of Gastronomy in Macao, China. Journal of China Tourism Research 18:2, pages 376-396.
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Alana N. Seaman, Alexia Franzidis, Hannah Samuelson & Sophie Ivy. (2022) Eating invasives: chefs as an avenue to control through consumption. Food, Culture & Society 25:1, pages 108-125.
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Michele F. Fontefrancesco. (2022) Food festivals in Italy: a festive strategy against rural marginalization. Food, Culture & Society 25:1, pages 3-17.
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Grzegorz Kwiatkowski, Anne-Mette Hjalager, Luiza Ossowska, Dorota Janiszewska & Agnieszka Kurdyś-Kujawska. (2021) The entrepreneurial orientation of exhibitors and vendors at food festivals. Journal of Policy Research in Tourism, Leisure and Events 0:0, pages 1-20.
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Darko Dimitrovski, Slađana Starčević & Veljko Marinković. (2021) Which Attributes Are the Most Important in the Context of the Slow Food Festival?. Leisure Sciences 0:0, pages 1-19.
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Whitney Knollenberg, Lauren N. Duffy, Carol Kline & Gyunghoon Kim. (2021) Creating Competitive Advantage for Food Tourism Destinations Through Food and Beverage Experiences. Tourism Planning & Development 18:4, pages 379-397.
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Mar Vila, Gerard Costa & Eleunthia Ellinger. (2021) An ethnographic study of the motivations of foodstagrammer tourists. Journal of Sustainable Tourism 29:5, pages 813-828.
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John Armbrecht, Erik Lundberg, Tommy D. Andersson & Reidar J. Mykletun. (2021) 20 years of Nordic event and festival research: a review and future research agenda. Scandinavian Journal of Hospitality and Tourism 21:1, pages 49-59.
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Diep Ngoc Su, Lester W. Johnson & Barry O’Mahony. (2020) Will foodies travel for food? Incorporating food travel motivation and destination foodscape into the theory of planned behavior. Asia Pacific Journal of Tourism Research 25:9, pages 1012-1028.
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Jamie A. Levitt, Pei Zhang, Robin B. DiPietro & Fang Meng. (2019) Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation. International Journal of Hospitality & Tourism Administration 20:2, pages 129-155.
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Christian Dragin-Jensen, Oliver Schnittka, Arne Feddersen, Pascal Kottemann & Zeinab Rezvani. (2018) They come from near and far: the impact of spatial distance to event location on event attendance motivations. Scandinavian Journal of Hospitality and Tourism 18:sup1, pages S87-S100.
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Anne-Mette Hjalager, Grzegorz Kwiatkowski & Martin Østervig Larsen. (2018) Innovation gaps in Scandinavian rural tourism. Scandinavian Journal of Hospitality and Tourism 18:1, pages 1-17.
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Peter Björk & Hannele Kauppinen-Räisänen. (2017) Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience. Scandinavian Journal of Hospitality and Tourism 17:1, pages 9-26.
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Abel Duarte Alonso, Nikolaos Sakellarios & Leonard Cseh. (2015) The Theory of Planned Behavior in the Context of a Food and Drink Event: A Case Study. Journal of Convention & Event Tourism 16:3, pages 200-227.
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Articles from other publishers (49)

Nuša Basle. (2023) Evaluating Gastronomic Destination Competitiveness through Upscale Gastronomy. Sustainability 15:14, pages 11157.
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Anh T.T. Tran, An D. Le, Phuong Bui L.A.Vuong V. Le & Lanh T. Vu. (2022) Food festival research review in contemporary tourism. International Journal of Tourism Cities 9:2, pages 325-347.
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Shih-Chi Tseng, Dan Wang, Ching-Cheng Shen & Hsiao-Ping Chung. (2023) A Study on the Relationship between Tourists’ Experience and Experience Value and Satisfaction in Taiwan’s Farmer’s Markets. Sustainability 15:10, pages 8347.
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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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Daniel Keech, Anna Birgitte Milford, Frøydis Gillund & Matt Reed. (2023) Strategies and Business Models used by Short-Chain Food Enterprises Marketing in Oslo (Norway) and Bristol (UK). European Countryside 15:1, pages 149-166.
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Lara Van Zyl, Chris Hattingh & Kamilla Swart. (2023) Comparison of visitor motives for food & wine events in the Western Cape, South Africa. Tourism and hospitality management 29, pages 609-621.
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Feray YENTÜR & Cengiz DEMİR. (2022) Travel agencies’ role in gastronomy tourism development and a gastronomy tour example. Journal of Tourism Leisure and Hospitality 4:2, pages 9-9.
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Elena-Larisa Nistor & Ștefan Dezsi. (2022) An Insight into Gastronomic Tourism through the Literature Published between 2012 and 2022. Sustainability 14:24, pages 16954.
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Michele F. Fontefrancesco & Margherita Mello. (2022) The potatoes of Otro: the reconstitution of an element of the Walser food heritage in NW Italy. Journal of Ethnic Foods 9:1.
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Anoma Gunarathne, Sarah Hemmerling, Naemi Labonte, Anke Zühlsdorf & Achim Spiller. (2022) Passionate about food: exploring “foodie” segmentation by nutritional knowledge. Journal of Consumer Marketing 39:7, pages 678-690.
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Georgios Styliaras, Stavroula Tzima & Victoria Dimou. (2022) AR-based Sustainability in Food Development. AR-based Sustainability in Food Development.
Rahmat Hashim & Mohd Raziff Jamaluddin. 2022. Gastronomy, Hospitality, and the Future of the Restaurant Industry. Gastronomy, Hospitality, and the Future of the Restaurant Industry 244 257 .
Andrew Moreo, Mark Traynor & Srikanth Beldona. (2022) Food enthusiasts: A behavioral typology. Food Quality and Preference 96, pages 104369.
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Adela Balderas-Cejudo, Diana Gavilan & S. Fernandez-Lores. 2022. The Emerald Handbook of Luxury Management for Hospitality and Tourism. The Emerald Handbook of Luxury Management for Hospitality and Tourism 321 334 .
Jin-young Kim & Johye Hwang. (2021) Who is an evangelist? Food tourists’ positive and negative eWOM behavior. International Journal of Contemporary Hospitality Management 34:2, pages 555-577.
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Lucia Pizzichini, Tommy D. Andersson & Gian Luca Gregori. (2021) Seafood festivals for local development in Italy and Sweden. British Food Journal 124:2, pages 613-633.
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Edgar Dsouza, M.S. Dayanand & Nilesh Borde. (2022) Tourists' alcoholic beverage consumption and re-visit intention: A conceptual paper. Turizam 26:2, pages 67-89.
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Yuqing Zhang & Hoffer Lee. (2022) Wine tourism experience effects on co-creation, perceived value and consumer behavior. Ciência e Técnica Vitivinícola 37:2, pages 159-177.
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Francesc FUSTÉ-FORNÉ. (2021) Marketing cheese tourism in global times. Journal of Multidisciplinary Academic Tourism 6:2, pages 73-79.
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Susana Andreia Salgueiro Rachão, Zelia Breda, Carlos Fernandes & Veronique Joukes. (2020) Food-and-wine experiences towards co-creation in tourism. Tourism Review 76:5, pages 1050-1066.
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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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Bendegul Okumus, Fangfang Shi & Sevgi Balikçioglu Dedeoglu. (2021) What is the Role of Demographics in Tourists' Attitudes Towards Foods?. Journal of Gastronomy and Tourism 5:4, pages 207-220.
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Kai-Sean Lee. (2021) Pâte à Choux, a Love Story: Expressions of a culinarian. International Journal of Gastronomy and Food Science 24, pages 100348.
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Richard N.S. Robinson & Yawei Jiang. 2021. Crisis Management and Recovery for Events: Impacts and Strategies. Crisis Management and Recovery for Events: Impacts and Strategies.
Francesc Fusté-Forné. (2021) Dairy Tourism: A Local Marketing Perspective. Dairy 2:1, pages 14-24.
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Sally Everett. 2021. Discourses, Agency and Identity in Malaysia. Discourses, Agency and Identity in Malaysia 183 205 .
Burhan Kılıç, Aydan Bekar & Nisan Yozukmaz. 2021. Generation Z Marketing and Management in Tourism and Hospitality. Generation Z Marketing and Management in Tourism and Hospitality 223 247 .
Michele F. Fontefrancesco & Dauro M. Zocchi. (2020) Reviving Traditional Food Knowledge Through Food Festivals. The Case of the Pink Asparagus Festival in Mezzago, Italy. Frontiers in Sustainable Food Systems 4.
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Fiona X. Yang, IpKin Anthony Wong, Xiuchang Sherry Tan & Don Chi Wai Wu. (2020) The role of food festivals in branding culinary destinations. Tourism Management Perspectives 34, pages 100671.
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Melita Josipović, Jelena Tepavčević & Svetlana Vukosav. (2020) SWOT analysis of wine tourism in Srem. Marketing 51:4, pages 247-258.
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Dennis Hanson. 2020. Case Studies on Food Experiences in Marketing, Retail, and Events. Case Studies on Food Experiences in Marketing, Retail, and Events 97 107 .
Xiaolin Zang, Bouke van Gorp & Hans Renes. 2020. Tourism, Cultural Heritage and Urban Regeneration. Tourism, Cultural Heritage and Urban Regeneration 39 55 .
Ketty QUİGLEY, Margaret CONNOLLY, Elaine MAHON & Máirtín MAC CON IOMAİRE. (2019) Insight from Insiders: A Phenomenological Study for Exploring Food Tourism Policy in Ireland 2009-2019. Advances in Hospitality and Tourism Research (AHTR) 7:2, pages 188-215.
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Olivia Wreford, Nigel L. Williams & Nicole Ferdinand. (2019) Together Alone: An Exploration of the Virtual Event Experience. Event Management 23:4, pages 721-732.
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José Antonio Folgado-Fernández, Elide Di-Clemente & José Manuel Hernández-Mogollón. (2019) Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain). Sustainability 11:10, pages 2922.
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Mun Y Lai, Catheryn Khoo-Lattimore & Ying Wang. (2017) Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research 19:2, pages 238-251.
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Mohamed S. Ghanem. (2019) The Behavioral Intention of Tourists toward Local Foods: An Applied Research on the Local Foods Served in Egyptian Siwa Oasis. Journal of Service Science and Management 12:06, pages 714-741.
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Ja Young (Jacey) Choe & Seongseop (Sam) Kim. (2019) Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale. International Journal of Hospitality Management 77, pages 245-259.
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Donald Getz. 2019. Wine Tourism Destination Management and Marketing. Wine Tourism Destination Management and Marketing 143 164 .
Richard N.S. Robinson, Don Getz & Sara Dolnicar. (2018) Food tourism subsegments: A data‐driven analysis. International Journal of Tourism Research 20:3, pages 367-377.
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Dewi Jaimangal-Jones, Jonathan Fry & Claire Haven-Tang. (2018) Exploring industry priorities regarding customer satisfaction and implications for event evaluation. International Journal of Event and Festival Management 9:1, pages 51-66.
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Aneta Krajíčková & Martin Šauer. (2018) Differences in motivation of food festivals visitors: A view from the Czech Republic. Geographica Pannonica 22:3, pages 189-200.
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Nieves Pascual SolerNieves Pascual Soler. 2018. Food and Masculinity in Contemporary Autobiographies. Food and Masculinity in Contemporary Autobiographies 1 28 .
Wei Liu, Beverley Sparks & Alexandra Coghlan. (2017) Fun, inspiration and discovery: from momentary experiences to overall evaluations. International Journal of Contemporary Hospitality Management 29:7, pages 1937-1955.
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Armand Viljoen, Martinette Kruger & Melville Saayman. (2017) The 3-S typology of South African culinary festival visitors. International Journal of Contemporary Hospitality Management 29:6, pages 1560-1579.
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Yvette N. J. Green & John A. Williams. 2016. Advances in Hospitality and Leisure. Advances in Hospitality and Leisure 83 97 .
Ian Yeoman & Una McMahon-Beatte. (2016) The future of food tourism. Journal of Tourism Futures 2:1, pages 95-98.
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Themistoklis Altintzoglou, Morten Heide & Trude Borch. (2016) Food souvenirs: buying behaviour of tourists in Norway. British Food Journal 118:1, pages 119-131.
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Erin Green, Carol Kline, Huili Hao & Alleah Crawford. (2015) Tourist Behavior Among Foodie Activity Dimensions. Journal of Gastronomy and Tourism 1:1, pages 33-44.
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