Results 21 to 30 of about 7,116 (221)
, 2023 This paper aims to test the relationships among gastronomic experience, motivation, destination satisfaction, and gastronomy destination brand equity. Data (n:600) was gathered from domestic visitors visiting Gaziantep in March, April to May 2018. Scale
Kodas, Davut, Özel, Çağıl Hale
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Analysis of domestic language tourism in Spain [PDF]
Studia Periegetica, 2021 The general objective of this study was to research the revitalisation of language tourism (LT) activities in Spain. More specifically, the study aimed at describing the LT phenomenon, analysing the global and Spanish LT market, and examining domestic LT
Laia Tonda, Montserrat Iglesias
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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
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Journal of Ethnic Foods, 2023 The aim of this study was to analyze the effect of different oils and sugar syrups on the sensory and textural properties of traditional Turkish dessert the tray kadayif. The textural parameters of the tray kadayif samples were significantly (P
Burak Başar, Hüseyin Boz
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Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines
Fermentation, 2023 Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the ...
Boran Hu +3 more
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Gastronomy TourismGastronomic tourism is a unique type of travel activity that includes sampling dishes that are representative of the region's cuisine. This study is based on a conceptual method which analyses concepts to understand them better by focusing on gastronomy tourism in terms of concepts, segmentations, and developments.
Manochitraa S., Kavitha K.
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Anthropology of food, 2018 The conceptualization of gastronomy has undergone a major change over the last three decades in the field of the social sciences. Some authors suggested that gastronomy must be considered as the study of the relationship between culture and food in contemporary world (Bessiere, 1998; Scarpato, 2002; Poulain, 2011).
F. Xavier Medina +2 more
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The Role of Gastronomic Tradition and Culture in the Development of Tourism [PDF]
Ovidius University Annals: Economic Sciences Series, 2018 This paper aims to present gastronomy tourism, which is a new concept and form of tourism, treated independently of other forms of tourism, combining characteristics of cultural, thematic and sustainable tourism, aiming at satisfying and educating ...
Boiţă Marius +2 more
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Gastronomy as a Strenghener of Local Cultural Tourism Identity in Bonjeruk Tourism Village in Central [PDF]
SHS Web of ConferencesThis study aims to explore how the community of Bonjeruk Tourism Village preserves the authenticity of traditional Sasak gastronomy amid modernization and tourism commercialization, while simultaneously strengthening its cultural tourism identity.
Satrio Muhammad +3 more
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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
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