Citations (30)
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Read on this site (10)
Amare Wondirad & Gabrielle Verheye. (2023) Does gastronomy determine visitors’ holiday destination choice? Empirical evidence based on a mixed-methods research approach. Cogent Food & Agriculture 9:2.
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Bekir Bora Dedeoğlu, Fangfang Shi & Bendegul Okumus. (2023) Communication sources, local food consumption, and destination visit intention of travellers. Current Issues in Tourism 26:11, pages 1763-1778.
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Erose Sthapit, Peter Björk & Dafnis N. Coudounaris. (2023) Towards a better understanding of memorable wellness tourism experience. International Journal of Spa and Wellness 6:1, pages 1-27.
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Ute Walter, Dieter K. Müller & Annica Långvall. (2022) The spatial distribution of gourmet restaurants. Scandinavian Journal of Hospitality and Tourism 22:4-5, pages 285-302.
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Namita Roy & Ulrike Gretzel. (2022) Feeling opulent: adding an affective dimension to symbolic consumption of themes. Tourism Geographies 24:2-3, pages 346-368.
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Matthew J. Stone, Steve Migacz & Erik Wolf. (2022) Learning through culinary tourism and developing a culinary tourism education strategy. Journal of Tourism and Cultural Change 20:1-2, pages 177-195.
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Susan (Sixue) Jia. (2019) Measuring tourists’ meal experience by mining online user generated content about restaurants. Scandinavian Journal of Hospitality and Tourism 19:4-5, pages 371-389.
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Bendegul Okumus, Yixiao Xiang & Joe Hutchinson. (2018) Local cuisines and destination marketing: cases of three cities in Shandong, China. Asia Pacific Journal of Tourism Research 23:6, pages 584-599.
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Articles from other publishers (20)
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Richard N.S. Robinson, Tommy D. Andersson, Donald Getz, Sanja Vujicic & Michael Ottenbacher. (2023) Food Involvement, Sustainable Practices, and Travel Intent: Moral Tensions?. Journal of Gastronomy and Tourism 7:2, pages 69-83.
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Muhammet Kesgin, İrfan Önal, İhsan Kazkondu & Muzaffer Uysal. (2022) Gastro-tourism well-being: the interplays of salient and enduring determinants. International Journal of Contemporary Hospitality Management 34:9, pages 3253-3277.
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Serkan Yi̇ği̇t. (2022) Is it possible to get to know a culture through cooking classes? Tourists experiences of cooking classes in İstanbul. International Journal of Gastronomy and Food Science 28, pages 100527.
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T. Altintzoglou, C.M. Cordeiro, P. Honkanen & Y. Onozaka. (2022) “It gives me peace of mind”. A new perspective on the identification of quality cues on salmon fillet products in Japan and the USA. Aquaculture 554, pages 738112.
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Andrew Moreo, Mark Traynor & Srikanth Beldona. (2022) Food enthusiasts: A behavioral typology. Food Quality and Preference 96, pages 104369.
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Arman Akhoondnejad, Christopher Rosin & Charles Brennan. (2021) A qualitative study of antecedents of enduring involvement and its role in dining experiences of tourists. International Journal of Contemporary Hospitality Management 34:3, pages 993-1011.
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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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Shahab Pourfakhimi, Zahra Nadim, Girish Prayag & Rory Mulcahy. (2020) The influence of neophobia and enduring food involvement on travelers' perceptions of wellbeing—Evidence from international visitors to Iran. International Journal of Tourism Research 23:2, pages 178-191.
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Samantha Morris, Tomás Dwyer & Julie Mulligan. (2020) Destination Management: The Influence of Local Food. The Irish Journal of Management 39:2, pages 99-112.
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Jianwei Qian, Rob Law & Daisy X. F. Fan. (2020) Exploring tourists' experience at private social dining: Dimensionality and satisfaction. International Journal of Tourism Research 22:6, pages 776-787.
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Faruk Seyitoğlu & Stanislav Ivanov. (2020) A conceptual study of the strategic role of gastronomy in tourism destinations. International Journal of Gastronomy and Food Science 21, pages 100230.
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George Pavlidis & Stella Markantonatou. (2020) Gastronomic tourism in Greece and beyond: A thorough review. International Journal of Gastronomy and Food Science 21, pages 100229.
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Venessa Chan Lyu, Ivan K.W. Lai, Hiram Ting & Hongfeng Zhang. (2020) Destination food research: a bibliometric citation review (2000–2018). British Food Journal 122:6, pages 2045-2057.
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Namita Roy. (2019) Food Tourism in Asia. Journal of Tourism Futures 5:3, pages 287-288.
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Bo Pu, Min Teah & Ian Phau. (2019) Hot Chili Peppers, Tears and Sweat: How Experiencing Sichuan Cuisine will Influence Intention to Visit City of Origin. Sustainability 11:13, pages 3561.
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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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Susan C. Graham, Elizabeth Toombs, Shannon A. Courtney & Hannah Dawson. (2018) Picture it: The Use of Food-Related Images in Tourism Visitor's Guides. Journal of Gastronomy and Tourism 3:2, pages 147-161.
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