Results 11 to 20 of about 47,826 (222)
Selected Aspects of the Tourist Space of the Lublin Region (Case Study) [PDF]
, 2014 The article presents the results of studies on the tourist space of the Lublin Region conducted so far by employees of the Department of Regional Geography and Tourism at the Faculty of Earth Sciences and Spatial Management of the Maria Curie-Skłodowska ...
Brzezińska-Wójcik, Teresa +5 more
core +2 more sources
Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia
Journal of Ethnic Foods, 2020 Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamental motivation for the visit and determine ...
Pablo Rodríguez-Gutiérrez +3 more
doaj +1 more source
Beyond the Burrito: Foodways of Mexico [PDF]
, 2011 Latin American ...
Alarcón, Claudia
core +1 more source
A reconceptualization of gastronomy as relational and reflexive [PDF]
, 2015 This article focuses on the increasing fashionableness of gastronomic forms: their ‘symbolic enhancement’, and the ensuing incorporation of their forms into tourism, policy, destination management and marketing.
Kesimoğlu, A.
core +1 more source
Gastronomy unravelled by physics: Gastrophysics [PDF]
International Journal of Food Design, 2021 Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the social sciences offer valuable new perspectives on ...
Mie Thorborg Pedersen +2 more
openaire +3 more sources
Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future? [PDF]
, 2020 The 2019 Eat-Lancet report has proposed a global healthy sustainable diet, which would provide not only for human health but also sustain a healthy planet. The main recommendations are to increase consumption of healthy foods (such as vegetables, fruits,
Reynolds, C.
core +1 more source
Gastronomic tourism, a differential factor
Millenium, 2018 Introduction: Gastronomic Tourism has grown considerably worldwide and even at European level. According to the World Tourism Organization (UNWTO, 2012), the destinations and tourism companies are aware of the importance of gastronomy to diversify ...
Sandra Cunha
doaj +1 more source
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
Linden, E., van der +2 more
core +2 more sources
Regional Science Policy &Practice, EarlyView., 2022 Abstract Ecotourism can contribute to the conservation of environmental values, as well as to the development of positive synergies between agents in the tourism sector, tourists and the local population. The growing interest in tourism offers with low environmental impact, which support the local economy, translates into a competitive advantage for ...
Luís Quinta‐Nova, Dora Ferreira
wiley +1 more source
Mondes du Tourisme, 2013 To understand the diversity of gastronomy - local development relation, the article proposes a framework which connects trends of gastronomic development, model of gastronomy and gastronomic heritage.
Christian Barrère
doaj +1 more source