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Journal of Foodservice Business Research Volume 25, 2022 - Issue 1
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Research Article

Food preferences of Chinese cruise tourists: an exploratory study

Na LiChina Academy of Culture and Tourism, Beijing International Studies University, Beijing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-0220-1933
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Pages 85-106 | Published online: 06 May 2021

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Girish Prayag, Truc H. Le, Shahab Pourfakhimi & Zahra Nadim. (2022) Antecedents and consequences of perceived food authenticity: a cognitive appraisal perspective. Journal of Hospitality Marketing & Management 31:8, pages 937-961.
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Xi Xu, Jiajia Pu, Amy Shaw & Todd Jackson. (2022) Neural responsiveness to Chinese versus Western food images: An functional magnetic resonance imaging study of Chinese young adults. Frontiers in Nutrition 9.
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