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D. Christopher Taylor, Cortney L. Norris & Scott Taylor$suffix/text()$suffix/text(). (2023) The museum restaurant as a destination: the influence of wine. Journal of Foodservice Business Research 0:0, pages 1-19.
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Eerang Park, Sangkyun Kim & Min Xu. (2022) Hunger for learning or tasting? An exploratory study of food tourist motivations visiting food museum restaurants. Tourism Recreation Research 47:2, pages 130-144.
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Anu Kannike, Ester Bardone, Pille Runnel & Karin Leivategija. (2021) Food heritage as a resource for museum cooperation: lessons from a project at the Estonian National Museum. Museum Management and Curatorship 36:3, pages 303-317.
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Alicia Orea-Giner, Carmen De-Pablos-Heredero & Trinidad Vacas-Guerrero. (2021) The Role of Industry 4.0 Tools on Museum Attributes Identification: An Exploratory Study of Thyssen-Bornemisza National Museum (Madrid, Spain). Tourism Planning & Development 18:2, pages 147-165.
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Sami Koponen & Mari Niva. (2020) New Nordic upmarket bistros and the practical configurations of artful dining. Food, Culture & Society 23:1, pages 30-45.
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Edward Whittall. (2017) Taste, Performed. Performance Research 22:7, pages 44-47.
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