GASTRONOMIC COMPONENT IN TOURISM INDUSTRY
openaire +1 more source
From visual attention to behavioural intention: A relational framework of culturally creative desserts in museum communication. [PDF]
Ke Z, Meng X, Xu J, Mustafa M.
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The Resilience and Change in the Biocultural Heritage of Wild Greens Foraging Among the Arbëreshë Communities in Argolis and Corinthia Areas, Peloponnese, Greece. [PDF]
Alrhmoun M +5 more
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Climate change perceptions across four ecological regions in Italy and Austria. [PDF]
Alrhmoun M +8 more
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Scrap the Food Waste: An Investigation of the Effect of Sociodemographic Factors and Digital Activism on Food Waste Prevention Behavior. [PDF]
Piochi M +4 more
europepmc +1 more source
Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses. [PDF]
Hirtz J +3 more
europepmc +1 more source
Time Travel Within the History of Ethnobotany. [PDF]
Kalle R, Sõukand R.
europepmc +1 more source
Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries. [PDF]
Kiciak A +6 more
europepmc +1 more source
Age tourism: going beyond health and "triple S" tourism toward a new request of journey. [PDF]
Carrera L.
europepmc +1 more source
PeruFoodNet: A unique dataset of traditional peruvian food for image recognition systems and allergenic ingredient inference. [PDF]
Arzola Gutierrez MF +2 more
europepmc +1 more source

