1,608
Views
1
CrossRef citations to date
0
Altmetric
FOOD SCIENCE & TECHNOLOGY

Does gastronomy determine visitors’ holiday destination choice? Empirical evidence based on a mixed-methods research approach

ORCID Icon &
Article: 2266195 | Received 16 Aug 2022, Accepted 28 Sep 2023, Published online: 15 Oct 2023

References

  • Abarca, M. E. (2004). Authentic or not, it’s original. Food and Foodways, 12(1), 1–19. https://doi.org/10.1080/07409710490467589
  • Ab Karim, S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations’ food image. Journal of Hospitality Marketing & Management, 19(6), 531–555. https://doi.org/10.1080/19368623.2010.493064
  • Agyeiwaah, E., Adongo, R., Dimache, A., & Wondirad, A. (2016). Make a customer, not a sale: Tourist satisfaction in Hong Kong. Tourism Management, 57, 68–79.
  • Agyeiwaah, E., Otoo, F. E., Suntikul, W., & Huang, W. J. (2019). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of Travel & Tourism Marketing, 36(3), 295–313.
  • Andersson, T. D., & Mossberg, L. (2017). Travel for the sake of food. Scandinavian Journal of Hospitality and Tourism, 17(1), 44–58. https://doi.org/10.1080/15022250.2016.1261473
  • Bardhi, F., Ostberg, J., & Bengtsson, A. (2010). Negotiating cultural boundaries: Food, travel and consumer identities. Consumption Markets & Culture, 13(2), 133–157. https://doi.org/10.1080/10253860903562148
  • Başaran, B. (2020). Perceptions, attitudes, and behaviours of consumers towards traditional foods and gastronomy tourism: The case of rize. Journal of Tourism and Gastronomy Studies, 8(3), 1752–1769. https://doi.org/10.21325/jotags.2020.632
  • Bastenegar, M., & Hassani, A. (2019). Spiritual understanding and experience in the creative tourism of gastronomy. International journal of Tourism, Culture & Spirituality, 3(2), 43-67.
  • Bellini, N., Clergeau, C., & Etcheverria, O. (Eds). (2018). Gastronomy and local development: The quality of products, places and experiences. Routledge.
  • Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21–34. https://doi.org/10.1111/1467-9523.00061
  • Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177–194. https://doi.org/10.1108/IJCHM-05-2014-0214
  • Björk, P., & Kauppinen-Räisänen, H. (2017). A destination’s gastronomy as a means for holiday well-being. British Food Journal, 119(7), 1578–1591. https://doi.org/10.1108/BFJ-09-2016-0394
  • Braun LaTour, K. A., Grinley, M. J., & Loftus, E. F. (2006). Tourist memory distortion. Journal of Travel Research, 44(4), 360–367. https://doi.org/10.1177/0047287506286721
  • Brotherton, B. (2008). Researching hospitality and tourism: A student guide. SAGE Publications Ltd. https://doi.org/10.4135/9781446280362
  • Brown, S. M. (2001). Marketing: The retro revolution. SAGE. https://doi.org/10.4135/9781446220283
  • Carvão, S. (2019). Food tourism: Opportunities for development. In P. Eerang, K. Sangkyun, & Y. Ian (Eds.), Food tourism in Asia (pp. pp. v–vi). Springer.
  • Castillo-Villar, F. R. (2020). Destination image restoration through local gastronomy: The rise of Baja Med cuisine in Tijuana. International Journal of Culture, Tourism and Hospitality Research, 14(4), 507–523. https://doi.org/10.1108/IJCTHR-03-2019-0054
  • Castillo-Villar, F. R. (2020). Destination image restoration through local gastronomy: The rise of baja med cuisine in Tijuana. International Journal of Culture, Tourism and Hospitality Research, 14(4), 507–523.
  • Chang, R. C., Kivela, J., & Mak, A. H. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989–1011. https://doi.org/10.1016/j.annals.2010.03.007
  • Chen, Q., & Huang, R. (2019). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 22(5), 544–560. https://doi.org/10.1080/13683500.2018.1444020
  • Cherro Osorio, S., Frew, E., Lade, C., & Williams, K. M. (2022). Blending tradition and modernity: Gastronomic experiences in high Peruvian cuisine. Tourism Recreation Research, 47(3), 332–346. https://doi.org/10.1080/02508281.2021.1940462
  • Choe, J. Y. J., & Kim, S. S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1–10. https://doi.org/10.1016/j.ijhm.2017.11.007
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778. https://doi.org/10.1016/j.annals.2004.02.003
  • Correia, A., Moital, M., Oliveira, N., & da Costa, C. F. (2009). Multidimensional segmentation of gastronomic tourists based on motivation and satisfaction. International Journal of Tourism Policy, 2(1–2), 37–57. https://doi.org/10.1504/IJTP.2009.023272
  • Creswell, J. W. (2013). Research design: Qualitative, quantitative, and mixed methods approaches. Sage Publications.
  • Ding, D., & Lee, H. M. (2017). A measurement scale for food festival visitor experience. International Journal of Tourism Sciences, 17(3), 180–197. https://doi.org/10.1080/15980634.2017.1349069
  • Duarte Alonso, A., O’Shea, M., & Kok, S. K. (2020). Managing knowledge in the context of gastronomy and culinary tourism: A knowledge-based view. Tourism Recreation Research, 47(2), 1–15. https://doi.org/10.1080/02508281.2020.1827566
  • Easterby-Smith, M., Thorpe, R., & Jackson, P. R. (2015). Management and business research (5th Eds ed.). Sage Publications.
  • Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025
  • Enteleca Research Consultancy. (2000) . Tourist’s attitudes towards regional and local food. The ministry of agriculture, Fisheries and food, and the countryside agency by. Enteleca Research and Consultancy Ltd.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, Southwest England. Journal of Sustainable Tourism, 16(2), 150–167. https://doi.org/10.2167/jost696.0
  • Fernández, J. A. F., Duarte, P. A. O., & Mogollón, J. M. H. (2015). Assessing the differentiated contribution of city resources to city brand image. Tourism & Management Studies, 11(1), 77–83. https://doi.org/10.54055/ejtr.v11i.201
  • Field, A. (2013). Discovering statistics using IBM SPSS statistics. sage.
  • Fields, K. (2002). Demand for the gastronomy tourism product: Motivational factors. Tourism and Gastronomy, 4(2), 36–50.
  • Filep, S., Matteucci, X., Bateman, J., & Binns, T. (2022). Experiences of love in diaspora tourism. Current Issues in Tourism, 25(16), 2547–2551. https://doi.org/10.1080/13683500.2021.2011163
  • Folgado-Fernández, J. A., Hernández-Mogollón, J. M., & Duarte, P. (2017). Destination image and loyalty development: The impact of tourists’ food experiences at gastronomic events. Scandinavian Journal of Hospitality and Tourism, 17(1), 92–110. https://doi.org/10.1080/15022250.2016.1221181
  • Fusté-Forné, F., Medina, F. X., & Cerdan, L. M. I. (2020). La Proximidad de los Productos Alimentarios: Turismo Gastronómico y Mercados de Abastos en la Costa Daurada (Cataluña, España). Revista de geografía Norte Grande, 76(76), 213–231. https://doi.org/10.4067/S0718-34022020000200213
  • Gálvez, J. C. P., Granda, M. J., López-Guzmán, T., & Coronel, J. R. (2017). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society, 32, 604–612. https://doi.org/10.1016/j.scs.2017.04.021
  • Garcia, I. S., Pieters, R., Zeelenberg, M., & Bigne, J. E. (2012). When satisfied consumers do not return: Variety seeking’s effect on short- and long-term intentions. Psychology & Marketing, 29, 15–24. https://doi.org/10.1002/mar.20431
  • Gheorghe, G., Tudorache, P., & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism. Cactus Tourism Journal, 9(1), 12–21.
  • Hall, C. M., & Mitchell, R. (2006). Gastronomy, food, and wine tourism. In D. Buhalis & C. Costa (Eds), Tourism business frontiers: Consumers, products, and industry (pp. 137–148). Butterworth Heinemann. https://doi.org/10.1016/B978-0-7506-6377-9.50023-7
  • Hernandez-Rojas, R. D., Folgado-Fernandez, J. A., & Palos-Sanchez, P. R. (2021). Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain). International Journal of Gastronomy and Food Science, 23, 100305. https://doi.org/10.1016/j.ijgfs.2021.100305
  • Hjalager, A. M., & Richards, G. (2002). Still undigested: Research issues in tourism and gastronomy. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 224–234). Routledge. https://doi.org/10.4324/9780203218617
  • Ho, R. (2013). Handbook of univariate and multivariate data analysis with IBM SPSS. CRC press. https://doi.org/10.1201/b15605
  • Huang, T. Y., Chen, J. S., & Ramos, W. D. (2023). Slow tourism: The relationship between tourists’ slow food experiences and their quality of life. Tourism Review, 78(1), 159–176.
  • Huang, Y. F., Zhang, Y., & Quan, H. (2019). The relationship among food perceived value, memorable tourism experiences and behaviour intention: The case of the Macao food festival. International Journal of Tourism Sciences, 19(4), 258–268.
  • Huete-Alcocer, N., & Hernandez-Rojas, R. D. (2022). Does local cuisine influence the image of a World heritage destination and subsequent loyalty to that destination? International Journal of Gastronomy and Food Science, 27, 100470. https://doi.org/10.1016/j.ijgfs.2022.100470
  • Jia, S. (2019). Measuring tourists’ meal experience by mining online user generated content about restaurants. Scandinavian Journal of Hospitality and Tourism, 19(4–5), 371–389. https://doi.org/10.1080/15022250.2019.1651671
  • Jiménez Beltrán, J., López-Guzmán, T., & Santa-Cruz, F. G. (2016). Gastronomy and tourism: Profile and motivation of international tourism in the city of Córdoba, Spain. Journal of Culinary Science & Technology, 14(4), 347–362. https://doi.org/10.1080/15428052.2016.1160017
  • Jolliffe, L. (2019). Cooking with locals: A food tourism trend in Asia? In P. Eerang, K. Sangkyun, & Y. Ian (Eds.), Food tourism in Asia (pp. 59–70). Springer. https://doi.org/10.1007/978-981-13-3624-9_5
  • Karim, S. A., & Chi, C. G. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations’ food image. Journal of Hospitality Marketing & Management, 19, 531–555. https://doi.org/10.1080/19368623.2010.493064
  • Kebete, Y., & Wondirad, A. (2019). Visitor management and sustainable tourism destination development nexus in Zegie Peninsula, Northern Ethiopia. Journal of Destination Marketing & Management, 13, 83–98. https://doi.org/10.1016/j.jdmm.2019.03.006
  • Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423–431. https://doi.org/10.1016/j.ijhm.2008.11.005
  • Kim, S., Park, E., Fu, Y., & Jiang, F. (2021). The cognitive development of food taste perception in a food tourism destination: A gastrophysics approach. Appetite, 165, 105310. https://doi.org/10.1016/j.appet.2021.105310
  • Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797
  • Kokkranikal, J., & Carabelli, E. (2021). Gastronomy tourism experiences: The cooking classes of Cinque Terre. Tourism Recreation Research, 1–12. https://doi.org/10.1080/02508281.2021.1975213
  • The Korean Herald. (2018). Half of S. Korean overseas travelers pack local food. Retrieved September 17, 2022 http://www.koreaherald.com/view.php?ud=20180730000767.
  • Kumar, G. M. K. (2019). Gastronomic tourism—A way of supplementing tourism in the Andaman & Nicobar Islands. International Journal of Gastronomy and Food Science, 16, 100139.
  • Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2019). Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research, 19(2), 238–251. https://doi.org/10.1177/1467358417740763
  • Le, T. H., Arcodia, C., Novais, M. A., & Kralj, A. (2019). What we know and do not know about authenticity in dining experiences: A systematic literature review. Tourism Management, 74, 258–275. https://doi.org/10.1016/j.tourman.2019.02.012
  • Lee, K. H. (2017). Slow food tourism: Preferences and Behaviours. In S. Noel, G. Jun, & M. Jianyu (Eds.), Visitor experience design (pp. 237–248). CABI International. https://doi.org/10.1079/9781786391896.0237
  • Lee, C., Lee, Y., & Lee, B. (2005). Korea’s destination image formed by the 2002 world cup. Annals of Tourism Research, 32(4), 839–858. https://doi.org/10.1016/j.annals.2004.11.006
  • Lee, J. H. A., Wall, G., & Kovacs, F. J. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of Rural Studies, 39, 133–144. https://doi.org/10.1016/j.jrurstud.2015.05.001
  • Levitt, J. A., Zhang, P., DiPietro, R. B., & Meng, F. (2019). Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation. International Journal of Hospitality & Tourism Administration, 20(2), 129–155. https://doi.org/10.1080/15256480.2017.1359731
  • Li, Z., Li, L., Xin, S., & Li, J. (2018, June). The influences of gastronomy to different types of Chinese tourists—case of Chengdu. In 8th Advances in Hospitality and Tourism Marketing and Management (AHTMM) Conference (p. 276–292).
  • Lin, C.-H. (2014). Effects of cuisine experience, psychological well-being, and self-health perception on the revisit intention of hot springs tourists. Journal of Hospitality & Tourism Research, 38(2), 243–265. https://doi.org/10.1177/1096348012451460
  • Li, F., & Su, Q. (2021). The roles of novelty seeking and food authenticity in youth travellers’ decision-making process at night markets: An application of a model of goal-directed behaviour. Current Issues in Tourism, 25(14), 1–16. https://doi.org/10.1080/13683500.2021.1961697
  • MacLaurin, T. L. (2004). The importance of food safety in travel planning and destination selection. Journal of Travel & Tourism Marketing, 15(4), 233–257. https://doi.org/10.1300/J073v15n04_02
  • Mak, A. H., Lumbers, M., Eves, A., & Chang, R. C. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936. https://doi.org/10.1016/j.ijhm.2011.10.012
  • Martín, J. C., Román, C., Guzmán, T. L. G., & Moral-Cuadra, S. (2020). A fuzzy segmentation study of gastronomical experience. International Journal of Gastronomy and Food Science, 22, 100248. https://doi.org/10.1016/j.ijgfs.2020.100248
  • Mathouraparsad, S., & Maurin, S. (2017). Measuring the multiplier effects of tourism industry to the economy. Advances in Management and Applied Economics, 7(2), 123–157.
  • Meneguel, C. R. D. A., Hernández-Rojas, R. D., Mateos, M. R., & Meneguel. (2022). The synergy between food and agri-food suppliers, and the restaurant sector in the World heritage city of Córdoba (Spain). Journal of Ethnic Foods, 9(1), 1–13. https://doi.org/10.1186/s42779-022-00126-7
  • Merriam, S. B. (2009). Qualitative research: A guide to design and implementation. John Wiley & Sons.
  • Moral-Cuadra, S., Solano-Sánchez, M. Á., Menor-Campos, A., & López-Guzmán, T. (2022). Discovering gastronomic tourists’ profiles through artificial neural networks: Analysis, opinions and attitudes. Tourism Recreation Research, 47(3), 347–358. https://doi.org/10.1080/02508281.2021.2002630
  • Mora, D., Solano-Sánchez, M. Á., López-Guzmán, T., & Moral-Cuadra, S. (2021). Gastronomic experiences as a key element in the development of a tourist destination. International Journal of Gastronomy and Food Science, 25, 100405. https://doi.org/10.1016/j.ijgfs.2021.100405
  • Mora, C. A. C., Zambrano, J. L. Z., & Quintero, F. A. L. (2020). Estrategia de marketing emocional para la promoción de locales de servicios gastronómicos en la ciudad de Bahía de Caráquez. Ecuador. Económicas cuc, 41(1), 203–216. https://doi.org/10.17981/econcuc.41.1.2020.Org.4
  • Navarro-Dols, J., & González-Pernía, J. L. (2020). Gastronomy as a real agent of social change. International Journal of Gastronomy and Food Science, 21, 100240. https://doi.org/10.1016/j.ijgfs.2020.100240
  • Okumus, B. (2021). Food tourism research: A perspective article. Tourism Review, 76(1), 38–42. https://doi.org/10.1108/TR-11-2019-0450
  • Okumus, B., Koseoglu, M. A., & Ma, F. (2018). Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73, 64–74.
  • Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261. https://doi.org/10.1016/j.tourman.2005.12.020
  • Pavlidis, G., & Markantonatou, S. (2020). Gastronomic tourism in Greece and beyond: A thorough review. International Journal of Gastronomy and Food Science, 21, 100229. https://doi.org/10.1016/j.ijgfs.2020.100229
  • Pérez-Priego, M. A., Garcia-Moreno Garcia, M. D. L. B., Gomez-Casero, G., & Caridad y Lopez Del Rio, L. (2019). Segmentation based on the gastronomic motivations of tourists: The case of the Costa Del Sol (Spain). Sustainability, 11(2), 409. https://doi.org/10.3390/su11020409
  • Prat Forga, J. M., & Cànoves Valiente, G. (2012). Costa brava culinary tourism routes and relational dynamics. International Journal of Tourism Sciences, 12(3), 47–68. https://doi.org/10.1080/15980634.2012.11434663
  • Pratt, S., Suntikul, W., & Agyeiwaah, E. (2020). Determining the attributes of gastronomic tourism experience: Applying impact‐range performance and asymmetry analyses. International Journal of Tourism Research, 22(5), 564–581.
  • Ram, Y., Björk, P., & Weidenfeld, A. (2016). Authenticity and place attachment of major visitor attractions. Tourism Management, 52, 110–122. https://doi.org/10.1016/j.tourman.2015.06.010
  • Rita, P., Brochado, A., & Dimova, L. (2019). Millennials’ travel motivations and desired activities within destinations: A comparative study of the US and the UK. Current Issues in Tourism, 22(16), 2034–2050. https://doi.org/10.1080/13683500.2018.1439902
  • Robinson, R. N., Getz, D., & Dolnicar, S. (2018). Food tourism subsegments: A data‐driven analysis. International Journal of Tourism Research, 20(3), 367–377.
  • Sánchez-Cañizares, S. M., & López-Guzmán, T. (2012). Gastronomy as a tourism resource: Profile of the culinary tourist. Current Issues in Tourism, 15(3), 229–245. https://doi.org/10.1080/13683500.2011.589895
  • Santos, J. A. C., Santos, M. C., Pereira, L. N., Richards, G., & Caiado, L. (2020). Local food and changes in tourist eating habits in a sun-and-sea destination: A segmentation approach. International Journal of Contemporary Hospitality Management, 32(11), 3501–3521. https://doi.org/10.1108/IJCHM-04-2020-0302
  • Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336.
  • Smith, S., & Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis. Journal of Vacation Marketing, 15(2), 99–110.
  • Soeroso, A., & Turgarini, D. (2020). Culinary versus gastronomy. E-Journal of Tourism, 7(2), 193–204. https://doi.org/10.24922/eot.v7i2.60537
  • Sthapit, E. (2018). Is there more to the effects of tourists’ local food consumption on post-consumption behaviour? Scandinavian Journal of Hospitality and Tourism, 29(4), 614–616. https://doi.org/10.1080/13032917.2018.1517655
  • Sthapit, E., Piramanayayagam, S., & Björk, P. (2020). Tourists' motivations, emotions, and memorable local food experiences. Journal of Gastronomy and Tourism, 5(1), 17–32.
  • Stone, M. J., Migacz, S., & Sthapit, E. (2021). Connections between culinary tourism experiences and memory. Journal of Hospitality & Tourism Research, 1096348021994171(4), 797–807. https://doi.org/10.1177/1096348021994171
  • Su, D. N., Johnson, L. W., & O’Mahony, B. (2020). Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5), 572–586. https://doi.org/10.1080/13683500.2018.1553152
  • Sunhee Seo, S., Yun, N., & Kim, O. Y. (2017). Destination food image and intention to eat destination foods: A view from Korea. Current Issues in Tourism, 20(2), 135–156. https://doi.org/10.1080/13683500.2014.934210
  • Timothy, D. J., & Ron, A. S. (2013). Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2–3), 99–104. https://doi.org/10.1080/1743873X.2013.767818
  • Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies, 4(3), 282–306. https://doi.org/10.1080/14616680210147436
  • Tribe, J., & Mkono, M. (2017). Not such smart tourism? The concept of e-lienation. Annals of Tourism Research, 66, 105–115. https://doi.org/10.1016/j.annals.2017.07.001
  • Tsai, C. T. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536–548. https://doi.org/10.1002/jtr.2070
  • Tsai, C. T. S., & Wang, Y. C. (2017). Experiential value in branding food tourism. Journal of Destination Marketing & Management, 6(1), 56–65. https://doi.org/10.1016/j.jdmm.2016.02.003
  • Tse, P., & Crotts, J. C. (2005). Antecedents of novelty seeking: International visitors’ propensity to experiment across Hong Kong’s culinary traditions. Tourism Management, 26(6), 965–968. https://doi.org/10.1016/j.tourman.2004.07.002
  • van Nuenen, T. (2016). Here I am: Authenticity and self-branding on travel blogs. Tourist Studies, 16(2), 192–212. https://doi.org/10.1177/1468797615594748
  • Vuksanović, N., Tešanović, D., Kalenjuk, B., Portić, M., & Knežević, M. (2017). Socio-demographic characteristics as determinants of differences in perception of local gastronomy. Економика пољопривреде, 64(1), 359–373. https://doi.org/10.5937/ekoPolj1701359V
  • Wang, N. (1999). Rethinking authenticity in tourism experience. Annals of Tourism Research, 26(2), 349–370. https://doi.org/10.1016/S0160-7383(98)00103-0
  • Widjaja, D. C., Jokom, R., Kristanti, M., & Wijaya, S. (2020). Tourist behavioural intentions towards gastronomy destination: Evidence from international tourists in Indonesia. Anatolia, 31(3), 1–17. https://doi.org/10.1080/13032917.2020.1732433
  • Williams, H. A., Yuan, J. J., & Williams, R. L. (2018). Characteristics and practices of gastro-tourists: Application for a 6+ gastro-cluster destination development model. Journal of Gastronomy and Tourism, 3(3), 177–190.
  • Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization in agrarian society: Evidence from Northern Ethiopia. Journal of Destination Marketing & Management, 19, 100482. https://doi.org/10.1016/j.jdmm.2020.100482
  • Wondirad, A., Tolkach, D., & King, B. (2020). NGOs in ecotourism: Patrons of sustainability or neo-colonial agents? Evidence from Africa. Tourism Recreation Research, 44(3), 1–17.
  • World Food Travel Association. (2019). 2019 state of the food travel industry report. Retrieved from https://www.scribd.com/document/435869037/2019-State-of-the-Food-Travel-Industry-FINAL
  • World Food Travel Association. (2020). The evolution of food tourism. Retrieved from https://worldfoodtravel.org/what-is-food-tourism-definition-food-tourism/
  • World Food Travel Association. (2021). The evolution of food tourism. Retrieved April 5, 2021 https://worldfoodtravel.org/what-is-food-tourism-definition-food-tourism/.
  • Xu, M., & Kim, S. (2019). Watching a bite of China: The impact of a food and culture documentary on previsit perceptions and expectations. In P. Eerang, K. Sangkyun, & Y. Ian (Eds.), Food tourism in Asia (pp. 171–183). Springer. https://doi.org/10.1007/978-981-13-3624-9_12
  • Yeoman, I., Kim, S., & Park, E. (2019). Emerging Research Themes of food tourism in Asia: A cognitive mapping perspective. In P. Eerang, K. Sangkyun, & Y. Ian (Eds.), Food tourism in Asia (pp. 187–216). Springer. https://doi.org/10.1007/978-981-13-3624-9_13
  • Yeoman, I., & McMahon-Beatte, U. (2016). The future of food tourism. Journal of Tourism Futures, 2(1), 95–98.