Results 41 to 50 of about 7,116 (221)

Food Rituals of Mardin

, 2022
Bu araştırmanın amacı Mardin’in yemek ritüellerini belirlemek ve ritüellerin nedenleri ile 2020’li yıllarda uygulanıp uygulanmadığını tespit etmektir. Etnografik nitel araştırma kapsamında birincil veriler görüşme yolu ile toplanmıştır.
Duyan, Kübra, Yarış, Ahmet
core   +1 more source

Interest of localpeople in gastronomy tourism and their food neophobia: Cases of Hatay and Gaziantep [PDF]

, 2020
The cuisine culture is a vital element of food-beverage experience in gastronomy tourism. In this sense, foods and beverages have constituted a major partof the culture in which they belong to and become a tool in acquiring knowledge and experience about
Iflazoğlu, Nurhayat, Bırdır Sahıllı, Sevda   +1 more
core   +1 more source

From Intention to Practice in Hotel Food Sustainability: A Behavioural Analysis in Central Portugal

Sustainable Development, EarlyView.
ABSTRACT This study examines the commitment of hotel Food and Beverage (F&B) departments in Central Portugal to sustainable food practices from a behavioural perspective. We develop and test the Commitment Analysis of Sustainable Hotel Food Practices model, which integrates cognitive (knowledge), affective and attitudinal determinants and links them to
João Tomaz, Jakson Renner Rodrigues Soares, Xosé M. Santos, Javier Luis Fernández‐Fernández   +3 more
wiley   +1 more source

Gastronomy Tourism : An Interdisciplinary Literature Review of Research Areas, Disciplines, and Dynamics

, 2018
Residing with the exponential growth of gastronomy tourism research, a number of review articles have examined the relationship of gastronomy and tourism from distinct thematic and disciplinary perspectives.
Marcianò, Claudio, Cafiero, Carlo, Varley, Peter, Marcianò, Claudio,, Sjolander-Lindqvist, A., De Jong, Anna, Romeo, G., Puig, Romà Garrido, Laven, Daniel, Sjölander-Lindqvist, Annelie,, Fava, N., Fava, Nadia, Laven, Daniel,, Varley, P., Palladino, Monica,, Skoglund, Wilhelm, Palladino, M., Sjölander Lindqvist, Annelie,, Cafiero, C., Puig, Romà Garrido,, De Jong, Anna,, de Jong, A., Fava, Nadia,, Romeo, Guiseppa, Skoglund, W., Garrido Puig, R., Marciano, P., Skoglund, Wilhelm,, Romeo, Giuseppa,, Sjölander-Lindqvist, Annelie, Cafiero, Carlo,, Laven, D., Varley, Peter,, Palladino, Monica, Romeo, Giuseppa   +34 more
core   +1 more source

Gastronomy as a catalyst for destination branding and sustainable tourism: Insights from rural Serbia and Italy [PDF]

Marketing (Beograd. 1991)
Gastronomy plays a crucial role in shaping cultural identity and enhancing tourism, as travelers increasingly seek authentic culinary experiences that connect them to their destinations. The study conducted among 407 tourists in Radda in Chianti, Tuscany,
Cvijanović Drago, Vujko Aleksandra, Sekulić Dejan   +2 more
doaj   +1 more source

Olive Oil Tourism as a Tool for Sustainable Development: Evidence From Consumer Motivations and Perceptions

Sustainable Development, EarlyView.
ABSTRACT This study examines olive oil tourism as an experiential form of cultural tourism that enhances extra virgin olive oil (EVOO), olive‐growing heritage, and rural territories. Adopting a demand‐side perspective, it investigates consumers' awareness, motivations, and behavioral intentions related to oleotourism activities. An online survey of 511
Caterina Sciortino, Filippo Sgroi, Vito Domenico Sciancalepore, Giusi Giamporcaro, Carmelo Maria Moscato, Vincenzo Ferrantelli, Federico Modica   +6 more
wiley   +1 more source

Pathways for Value Chains to Strengthen Sustainable Development in Mountain Regions: A European Cross‐Case Analysis Based on Stakeholders' Perceptions

Sustainable Development, EarlyView.
ABSTRACT Mountain areas are hotspots of high natural and cultural value, but they face sustainability challenges. This research offers a quantitative cross‐case analysis of 21 case studies from mountain regions across 14 European countries, examining how local stakeholders perceive the contribution of mountain value chains to sustainable development ...
María Mar Delgado‐Serrano, Macario Rodríguez‐Entrena, Anastasio J. Villanueva   +2 more
wiley   +1 more source

Restaurant rankings factors in gastronomy tourism

, 2020
Factors that affect rankings of restaurants are not clearly known despite the importance of these businesses in promoting the cuisine and local foods within the scope of gastronomy tourism.
Bertan,, Serkan, Bertan, Serkan, Serkan Bertan   +2 more
core   +1 more source

The strategy development of gastronomic tourism based on Tai-Dam’s ethnic indigenous identities in Thailand [PDF]

African Journal of Hospitality, Tourism and Leisure, 2020
This study aimed to inter alia 1) Study the Tai-Dam’s ethnic indigenous identities in Thailand 2) Analyze the potential of gastronomy tourism of Tai-Dam’s ethnic indigenous identities in Thailand and 3) Propose a strategy development of gastronomy ...
Ms. Nattakhan Tunming (Candidate Student) , Thirachaya Chaigasem, Phitak Siriwong , Grit Ngowtanasuwan   +3 more
doaj  

Influencer Credibility and Responsible Tourism: A Study of Ecotourists' Economic, Socio‐Cultural, and Environmental Responsible Behaviors in Sarawak

Sustainable Development, EarlyView.
ABSTRACT The tourism sector faces pressing sustainability challenges, especially during crises. The rural communities reliant on ecotourism remain vulnerable, highlighting the need for responsible tourism. This study integrates social cognitive theory (SCT) and the elaboration likelihood model (ELM) to examine how self‐efficacy and outcome expectation ...
Wei Chiang Chan, Chee Hua Chin, Winnie Poh Ming Wong   +2 more
wiley   +1 more source