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Journal of Heritage Tourism Volume 8, 2013 - Issue 2-3: Heritage Cuisines
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Articles

Food heritage down under: olive growers as Mediterranean ‘food ambassadors’

Abel Duarte Alonso School of Business, University of Western Sydney, Sydney, Australia; Marketing, Tourism and Leisure, Edith Cowan University, 100 Joondalup Dr., Perth, 6027, AustraliaCorrespondence[email protected]
&
Vlad Krajsic School of Business, University of Western Sydney, Sydney, Australia
Pages 158-171 | Received 20 Feb 2012, Accepted 25 Oct 2012, Published online: 07 Feb 2013

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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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YooHee Hwang & Donna Quadri-Felitti. (2022) A quest for the healthy lifestyle and learning experiences in olive oil tourism. Journal of Tourism and Cultural Change 20:4, pages 499-515.
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Abel Duarte Alonso, Michelle O’Shea & Seng Kiat Kok. (2022) Managing knowledge in the context of gastronomy and culinary tourism: a knowledge-based view. Tourism Recreation Research 47:2, pages 145-159.
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Shixian Luo, Katsunori Furuya & Jing Xie. (2021) Impacts and residents’ attitudes to flower-viewing tourism in Chengdu, PR China. Tourism Recreation Research 46:4, pages 516-530.
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Vikas Gupta, Hiran Roy & Pornpisanu Promsivapallop. (2021) Local cuisine image dimensions and its impact on foreign tourist’s perceived food contentment in Delhi. Tourism Recreation Research 46:4, pages 487-499.
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Bruno Santucci Oliveira, Luciano Torres Tricárico, Ana Paula Lisboa Sohn & Nicolas Pontes. (2020) The culinary intangible cultural heritage of UNESCO: a review of journal articles in EBSCO platform. Journal of Culinary Science & Technology 18:2, pages 138-156.
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Sandra Sotomayor, Claudia Gil Arroyo & Carla Barbieri. (2019) Tradition and modernity side-by-side: experiential tourism among Quechua communities. Journal of Tourism and Cultural Change 17:4, pages 377-393.
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An-Na Li, You-De Dai, Tsungpo Tsai, Giun-Ting Yeh & Yuan-Chiu Chen. 2023. Advances in Hospitality and Leisure. Advances in Hospitality and Leisure 121 139 .
Firdevs YÖNET EREN. (2023) GASTRONOMİ, KÜLTÜREL MİRAS VE TURİZM ENTEGRASYONU: KAPADOKYA BÖLGESİ ÜZERİNE BİR İNCELEME. Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi 13:İhtisaslaşma, pages 151-166.
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Jairo Casado-Montilla, Juan Ignacio Pulido-Fernández, Isabel Carrillo-Hidalgo & José Luis Durán-Román. (2023) El oleoturismo como instrumento de diversificación productiva de las cooperativas olivícolas. REVESCO. Revista de Estudios Cooperativos 143, pages e87969.
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Julio Vena-Oya & Juan Antonio Parrilla-González. (2023) Importance–performance analysis of olive oil tourism activities: Differences between national and international tourists. Journal of Vacation Marketing, pages 135676672211473.
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Florence Gagnon-Brouillet. (2023) Un processus de patrimonialisation populaire : la fraise de l’Île d’Orléans sous surveillance médiatique (1900-2000). Communiquer. Revue de communication sociale et publique:37.
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Tamagn Urgo Woyesa & Satinder Kumar. (2021) “Tree against hunger”: potential of enset-based culinary tourism for sustainable development in rural Ethiopia. Journal of Cultural Heritage Management and Sustainable Development 12:4, pages 497-512.
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Maria Celeste Dias, Márcia Araújo, Sónia Silva & Conceição Santos. (2022) Sustainable Olive Culture under Climate Change: The Potential of Biostimulants. Horticulturae 8:11, pages 1048.
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Osnat Akirav & Gil Cohen. 2022. Artisan and Handicraft Entrepreneurs. Artisan and Handicraft Entrepreneurs 89 98 .
Min-Pei Lin, Estela Marine-Roig & Nayra Llonch-Molina. (2021) Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020. Sustainability 13:22, pages 12531.
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Eva María Murgado-Armenteros, Juan Antonio Parrilla-González & Miguel Jesús Medina-Viruel. (2021) What does the olive oil tourist value at the destination? A criterion for olive oil tourism segmentation. International Journal of Gastronomy and Food Science 25, pages 100378.
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Juan Antonio Parrilla-González, Eva María Murgado-Armenteros & Francisco José Torres-Ruiz. (2020) Characterization of Olive Oil Tourism as a Type of Special Interest Tourism: An Analysis from the Tourist Experience Perspective. Sustainability 12:15, pages 6008.
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Ana Čehić, Željka Mesić & Milan Oplanić. (2020) REQUIREMENTS FOR DEVELOPMENT OF OLIVE TOURISM: THE CASE OF CROATIA. Tourism and hospitality management 26:1, pages 1-14.
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Juan Ignacio Pulido-Fernández, Jairo Casado-Montilla & Isabel Carrillo-Hidalgo. (2019) Introducing olive-oil tourism as a special interest tourism. Heliyon 5:12, pages e02975.
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José Antonio Folgado-Fernández, Ana María Campón-Cerro & José Manuel Hernández-Mogollón. (2019) Potential of olive oil tourism in promoting local quality food products: A case study of the region of Extremadura, Spain. Heliyon 5:10, pages e02653.
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José Manuel Hernández-Mogollón, Elide Di-Clemente, José Antonio Folgado-Fernández & Ana María Campón-Cerro. (2019) Olive oil tourism: state of the art. Tourism and hospitality management 25:1, pages 179-207.
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Adilah Md Ramli, Mohd Salehuddin Mohd Zahari, Nurhasmilaalisa Abdul Halim & Mohammed Haidrin Mohamed Aris. (2017) Knowledge on the Malaysian Food Heritage. Asian Journal of Quality of Life 2:5, pages 31-42.
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Maria Genoveva Millán-Vazquez de la Torre, Juan Manuel Arjona-Fuentes & Luis Amador-Hidalgo. (2017) Olive oil tourism: Promoting rural development in Andalusia (Spain). Tourism Management Perspectives 21, pages 100-108.
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Adilah Md Ramli, Mohd Sallehuddin Mohd Zahari, Nurhasmilaalisa Abdul Halim & Mohammed Haidrin Mohamed Aris. (2016) The Knowledge of Food Heritage Identithy in Klang Valley, Malaysia. Procedia - Social and Behavioral Sciences 222, pages 518-527.
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Tomás López-Guzmán, Pablo M. Cañero Morales, Salvador Moral Cuadra & Francisco Orgaz-Agüera. (2016) An exploratory study of olive tourism consumers. Tourism and hospitality management 22:1, pages 57-68.
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. 2015. Heritage Cuisines. Heritage Cuisines 49 64 .

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