Results 1 to 10 of about 429,171 (254)

The Synergy of Food and Tourism: A New Recipe for Regional Tourism Development [PDF]

African Journal of Hospitality, Tourism and Leisure, 2021
Food has become an emerging subject in tourism and leisure activities, with versatile applicability as part of the community culture and visitor’s experience.
Bipithalal Balakrishnan Nair
doaj   +2 more sources

The future of food tourism in a post-COVID-19 world: insights from New Zealand [PDF]

Journal of Tourism Futures, 2022
Purpose – This paper considers two sectors critical to New Zealand's economy and identity – food and tourism – and addresses the question: what role will – or could – food and drink play in a more resilient tourism future for the country?
Joanna Fountain
doaj   +3 more sources

Food tourism to revitalize the Basque Country [PDF]

Heliyon
The research examines the impacts of sensory experiences, taste, and destination food imagery on tourists' attitude. This study changes risks into positive attributes like safety and security, which significantly shape tourist decision-making processes.
Nuria Recuero-Virto, Cristina Valilla Arróspide   +1 more
europepmc   +5 more sources

Proposing a model on the recognition of indigenous food in tourism attraction and beyond [PDF]

African Journal of Hospitality, Tourism and Leisure, 2019
Food is always more regarded as a tool to attract tourists. More specifically, local food can serve to build place identity, augment local pride and contribute to tourism development.
Dr. Erasmus Mzobanzi Mnguni, Dr. Andrea Giampiccoli   +1 more
doaj   +1 more source

Learning to face global food challenges through tourism experiences [PDF]

Journal of Tourism Futures, 2019
Purpose - The purpose of this paper is to provoke reflections on the potential contribution of food tourism experiences to achieving the sustainable development goals for eradicating hunger and malnutrition. Design/methodology/approach - In line with the
Giovanna Bertella, Benjamin Vidmar
doaj   +2 more sources

Unpacking Street Food Tourism in South Africa: A Literature Review and a Way Forward [PDF]

African Journal of Hospitality, Tourism and Leisure, 2022
Food tourism is a growing phenomenon that is adding value to the tourism sector. While it can be recognised as a specific food tourism category, street food tourism has not been yet clearly conceptualised and much research remains to be done on this ...
Erasmus Mzobanzi Mnguni, Andrea Giampiccoli   +1 more
doaj   +1 more source

The effect of mixed marketing moderation and innovation on the influence of market orientation and entrepreneurship orientation toward marketing performance [PDF]

Management Science Letters, 2021
This study aims to: 1) describe market orientation, entrepreneurship orientation, innovation, mixed marketing and marketing performance, 2) analyze the effect of market orientation and entrepreneurship orientation on innovation, the effect of market ...
Kuncoro, Amin, Astuti, Widji, Firdiansjah, Achmad   +2 more
doaj   +1 more source

To What Extent Does the Food Tourism ‘Label’ Enhance Local Food Supply Chains? Experiences from Southeast Wales

Tourism and Hospitality, 2022
Local food emphasises destination distinctiveness as food production is a locally embedded activity. Proponents of food tourism contend that it increases local food consumption as tourists and tourism and hospitality businesses are attracted to local ...
Claire Haven-Tang, Andrew Thomas, Ron Fisher   +2 more
doaj   +1 more source

Analysis of the Effect of Different Pixian Bean Paste on the Volatile Flavor of Compound Seasoning Based on GC-MS

Shipin gongye ke-ji, 2023
In this study, gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile substances in the fish flavored and spicy flavored compound condiments made from different brands of Pixian douban, and the effects of different brands of Pixian ...
Yang XU, Siyi SHEN, Derong JI, Lili DUAN
doaj   +1 more source

Improving Technology for High Content Potato Noodle with Three Additives Based on Entropy Weight Method

Shipin gongye ke-ji, 2023
The aim of the article was to optimize the processing technology of potato flour noodles. High gluten wheat flour and potato powder were used as the main raw materials. The single factor experiment, orthogonal design experiment and entropy weight methods
Anlin LI, Lu LI, Lidan SU, Shuangli XIONG   +3 more
doaj   +1 more source