Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants. [PDF]
Int J Environ Res Public Health, 2022 In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic
Lin MP, Marine-Roig E, Llonch-Molina N.
europepmc +2 more sources
Journal of Applied Sciences in Travel and Hospitality, 2023 This study explores strategies to promote local cuisine as a central element of gastronomy tourism in Tista Tourism Village, inspired by the UNWTO's recognition of Ubud in 2019.
I Nyoman Cahyadi Wijaya +2 more
doaj +2 more sources
The effect of social networks on the development of gastronomy – the way forward to the development of gastronomy tourism in Serbia [PDF]
Journal of Tourism Futures, 2022 Purpose – To evaluate some of the current discussions about the possible impacts of social networks on the development of gastronomy in the Republic of Serbia.
Dragan Vukolic +2 more
doaj +2 more sources
GASTRONOMY OF RELIGIOUS TOURISM: OVERVIEW AND FUTURE RESEARCH AGENDA [PDF]
Geo Journal of Tourism and GeositesA statistic report from Grand View Research estimated a substantial expenditure of approximately 207.8 billion USD worldwide in religious tourism by 2027.
Fitranty ADIRESTUTY +4 more
doaj +2 more sources
Motivators of the Intention of Wine Tourism in Baja California, Mexico [PDF]
FoodsThe present study aimed to analyze which variables have the most significant effect and importance in analyzing wine tourism intention in Baja California, Mexico, using the stimulus–organism–response model.
Sandra Nelly Leyva-Hernández +1 more
doaj +2 more sources
Impact of Calcium Lactate Concentration and Holding Time on Caviar-like Chicken Broth Hydrogel Beads [PDF]
MoleculesThis study is the first to encapsulate chicken broth into caviar-like hydrogel beads (CBHBs) using ionic gelation, aiming to explore their potential in molecular gastronomy and functional food design. The effects of calcium lactate concentration (1%, 2.5%
Betül Karslıoğlu +4 more
doaj +2 more sources
Gastronomy tourism: A brief introduction
Acta geographica Slovenica, 2021 The aim of this paper is to provide a theoretical and conceptual introduction for the special issue on the interactions between food and territory manifested in gastronomy tourism. We focus on four perspectives: sustainability, the role of heritage, the potential for rural development and the networking of stakeholders.
Nika Razpotnik Visković, Blaž Komac
openaire +4 more sources
Research on the relationships between destination image, perceived value and tourism experience of gastronomy tourism--A case of Macao Food Tourists [PDF]
E3S Web of Conferences, 2021 Gastronomy tourism, as a new tourism mode with special interest, can not only stimulate tourists’ interest in experiencing local traditional food, but also better meet tourists’ personalized experience needs, which is highly respected by the tourism ...
Lu Yan, Hu Yue
doaj +1 more source
Gastronomicscape: Determinants of Gastronomic Tourism Experience and Loyalty [PDF]
African Journal of Hospitality, Tourism and Leisure, 2023 This study aims to examine the factors that contribute to the development of a favorable gastronomy tourism experience, by exploring the interrelationship among gastronomicscape dimensions (gastronomic quality, gastronomic image, social interaction, and ...
Anna Pamela Jonson, Jan Racky Masa
doaj +1 more source
Gastronomy tourism and the COVID-19 pandemic crisis
Sport i Turystyka, 2022 This paper aims to consider a sector of cultural tourism: gastronomy tourism (also known as food tourism, culinary tourism) in the context of the COVID-19 pandemic crisis.
Anna Ostrowska-Tryzno +1 more
doaj +1 more source