Citations (54)
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Andrea Salustri, Valeria Cocco & Hakamelamphylla Mawroh. (2022) Mixing culture, food and wine, and rural development to cope with the COVID-19-related crisis of the tourism industry in Italy. Journal of Foodservice Business Research 25:6, pages 702-724.
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Ozan Atsız, Ibrahim Cifci & Rob Law. (2022) Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals. Journal of Tourism and Cultural Change 20:1-2, pages 131-156.
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Joseph Ikechukwu Uduji, Elda Nduka Okolo-Obasi, Vincent Aghaegbunam Onodugo, Justitia Odinakachukwu Nnabuko & Babatunde Aderemi Adedibu. (2021) Corporate social responsibility and the role of rural women in strengthening agriculture-tourism linkages in Nigeria’s oil producing communities. Journal of Tourism and Cultural Change 19:6, pages 754-780.
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Giovanna Bertella. (2021) Animal-based experiences and animal experiences: farm animals’ perspective on human leisure in rural settings. Annals of Leisure Research 24:5, pages 631-645.
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Vikas Gupta & Shelley Duggal. (2021) How Do the Tourists’ Behavioral Intentions Influenced by Their Perceived Food Authenticity: A Case of Delhi. Journal of Culinary Science & Technology 19:4, pages 294-314.
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Phaninee Naruetharadhol & Nathatenee Gebsombut. (2020) A bibliometric analysis of food tourism studies in Southeast Asia. Cogent Business & Management 7:1.
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Elena Cavagnaro & Erwin Losekoot. (2019) Editorial. Research in Hospitality Management 9:1, pages iv-v.
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Marcelo de Mansoldo, Elena Cavagnaro & Vanessa de Oliveira Menezes. (2019) Farmers’ trade skills: exploring the local food chain in Leeuwarden, the 2018 European Capital of Culture. Research in Hospitality Management 9:1, pages 55-62.
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Cinthia Rolim de Albuquerque Meneguel, Lluís Mundet i Cerdan & Maria Dolors Vidal Casellas. (2019) From commercial to cultural: The role of the festival “Firatast una fira boníssima” in the promotion and appreciation of Catalan cuisine. Journal of Convention & Event Tourism 20:2, pages 108-128.
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Zhaoyu Chen. (2018) A pilot study of the co-creation experience in traditional Cantonese teahouses in Hong Kong. Journal of Heritage Tourism 13:6, pages 506-527.
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Tianyu Ying, Jun Wen, Rob Law, Liang Wang & William C. Norman. (2018) Examining the efficacy of self-classification approach in segmenting special-interest tourists: food tourism case. Asia Pacific Journal of Tourism Research 23:10, pages 961-974.
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Erose Sthapit. (2018) Is there more to the effects of tourists’ local food consumption on post-consumption behaviour?. Anatolia 29:4, pages 614-616.
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Fu Chieh Hsu, Richard N. S. Robinson & Noel Scott. (2018) Traditional food consumption behaviour: the case of Taiwan. Tourism Recreation Research 43:4, pages 456-469.
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Kye-Hong Min & Seunghoon Han. (2017) Local consumers’ perceptions and preferences for Asian ethnic foods. International Journal of Tourism Sciences 17:3, pages 165-179.
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Wen-Hong Jiang, Yong-Quan Li, Chih-Hsing Liu & Ya-Ping Chang. (2017) Validating a multidimensional perspective of brand equity on motivation, expectation, and behavioural intention: a practical examination of culinary tourism. Asia Pacific Journal of Tourism Research 22:5, pages 524-539.
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Kye-Hong Min. (2016) Selection attributes and satisfaction of ethnic restaurant customers: a case of Korean restaurants in Australia. International Journal of Tourism Sciences 16:4, pages 151-169.
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Magnar Forbord. (2016) Food as attraction: connections between a hotel and suppliers of specialty food. Scandinavian Journal of Hospitality and Tourism 16:3, pages 297-314.
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Richard Tresidder. (2015) Eating ants: understanding the terroir restaurant as a form of destination tourism. Journal of Tourism and Cultural Change 13:4, pages 344-360.
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Abel Duarte Alonso, Nikolaos Sakellarios & Leonard Cseh. (2015) The Theory of Planned Behavior in the Context of a Food and Drink Event: A Case Study. Journal of Convention & Event Tourism 16:3, pages 200-227.
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Kuan-Huei Lee & Noel Scott. (2015) Food Tourism Reviewed Using the Paradigm Funnel Approach. Journal of Culinary Science & Technology 13:2, pages 95-115.
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Carol Kline, Neha Shah & Heather Rubright. (2014) Applying the Positive Theory of Social Entrepreneurship to Understand Food Entrepreneurs and Their Operations. Tourism Planning & Development 11:3, pages 330-342.
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Donald Getz & Richard N.S. Robinson. (2014) Foodies and Food Events. Scandinavian Journal of Hospitality and Tourism 14:3, pages 315-330.
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Samuel Seongseop Kim, Jerome Agrusa & Kaye Chon. (2014) The Influence of a TV Drama on Visitors’ Perception: A Cross-Cultural Study. Journal of Travel & Tourism Marketing 31:4, pages 536-562.
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Kye-Hong Min & Timothy Jeonglyeol Lee. (2014) Customer Satisfaction with Korean Restaurants in Australia and Their Role as Ambassadors for Tourism Marketing. Journal of Travel & Tourism Marketing 31:4, pages 493-506.
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Duarte Alonso. (2013) Tannat: the positioning of a wine grape as symbol and ‘referent’ of a nation's gastronomic heritage. Journal of Heritage Tourism 8:2-3, pages 105-119.
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Mehraj Din Wani, Zubair Ahmad Dada & Shamim Ahmad Shah. Can consumption of local food contribute to sustainable tourism? Evidence from the perception of domestic tourists. International Journal of Sustainable Development & World Ecology 0:0, pages 1-16.
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