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Citations (6)
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Ceren İlayda Başol & Maria D. Alvarez. Development of a Vegan-Friendly Destination—The Case of Didim. Tourism Planning & Development 0:0, pages 1-20.
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Articles from other publishers (5)
Francesc Fusté-Forné. (2023) The tourist experience at urban food markets: a qualitative study in Palermo (Sicily). International Journal of Tourism Cities 9:2, pages 447-461.
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Celestine Katongole & Innocent T Mukama. (2022) Nutritional richness of traditional foods in Uganda’s tourism industry: An investigation of luwombo. Tourism and Hospitality Research, pages 146735842211413.
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Kübra KIRBAÇ & Turgay BUCAK. (2022) Yerel Gıda Ürünlerinin Sürdürülebilirliğinde Gastronomi Müzelerinin Önemi: Kars Zavot Ekomüze ÖrneğiThe Importance of Gastronomy Museums in the Sustainability of Local Food Products: The Case of Kars Zavot Eco-Museum. Güncel Turizm Araştırmaları Dergisi 6:2, pages 581-603.
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Han-Shen Chen. (2022) Towards Environmentally Sustainable Diets: Consumer Attitudes and Purchase Intentions for Plant-Based Meat Alternatives in Taiwan. Nutrients 14:18, pages 3853.
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Hamed Rezapouraghdam, Osman M. Karatepe & Hasan Kilic. 2022. Gastronomy, Hospitality, and the Future of the Restaurant Industry. Gastronomy, Hospitality, and the Future of the Restaurant Industry
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