Results 51 to 60 of about 25,630 (297)
GastronomyThroughout history, communities have experienced changes in their food culture and their cultural interactions and relationships with food. Weak relationships with food, and more widely with people through food, reduce the perceived cultural value of ...
Sophia Lingham-Tsiaparas +2 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Evaluation of gastronomy proceeding papers: The case of tourism congresses, 2013-2017 [PDF]
, 2018 Bu araştırmanın amacı Türkiye’de turizm ana temalı kongrelerde gastronomi alanında yazılmış bildirilerin bibliyometrik olarak incelenmesidir. Araştırmanın evrenini, Türkiye’de 2013-2017 yılları arasında düzenlenmiş turizm kongrelerinde sözlü olarak ...
Boyraz, Mehmet, Sandıkcı, Mustafa
core +1 more source
A new trend in gastronomy: Culinary medicine chef
, 2021 The aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy.
Mutlu, Hayrettin, Doğan, Murat
core +1 more source
Tourists' Role in Achieving Sustainable Gastronomy
Jurnal Aplikasi Bisnis dan ManajemenBackground: Not all tourists are aware of and able to support sustainable gastronomy; one factor influencing it is the age of tourists. Purpose: This research aims to determine the priority level of tourists' abilities based on age in supporting ...
Sandra Sanggramasari +3 more
doaj +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT This research investigates how consumers establish trust in ghost kitchens, a rapidly growing digital service format that eliminates physical interaction and redefines the boundaries of food consumption. Despite their growing popularity, ghost kitchens present a paradox of trust, as the absence of physical premises and direct interaction ...
Trang Huong Pham +4 more
wiley +1 more source
, 2022 Gastronomy tourism is not only captivating tourists’ attention, but also contributing to the social, economic and environmental development of destinations.
İriguler İriguler, Feray +1 more
core +1 more source
From Circular Gastronomy to Destination Competitiveness: Evidence from Rural Tourism Economies
Tourism and HospitalityCircular economy principles are increasingly influencing tourism development strategies, particularly in rural destinations characterized by strong linkages between agriculture, gastronomy, and local economic systems.
Antun Marinac, Barbara Pisker
doaj +1 more source
Exploring the culinary landscape: A literature review on gastronomy and wine tourism [PDF]
Turističko PoslovanjeWith a focus on the dynamic intersections of gastronomy, wine, and gastronomy tourism, a wide range of books, articles, and papers published from 2014 onwards have been examined for this literature study.
Zrnić Miloš
doaj +1 more source
Koers - Bulletin for Christian Scholarship, 1963 Gastronomic het ontstaan toe die mens voedsel en drank, behalwe om sy honger te stil en sy dors te les, verorber het vir die smaaklikheid daarvan. Voedsel is egter veel meer as net ’n essensiële faktor vir die voortbestaan, gesondheid en welsyn van die mens.
openaire +3 more sources