-
1
-
-
84928767613
-
Feeding the rural tourism strategy? Food and notions of place and identity
-
Baldacchino, G. (2015). ‘Feeding the rural tourism strategy? Food and notions of place and identity’, Scandinavian Journal of Hospitality and Tourism, 15(1–2): 223–238.
-
(2015)
Scandinavian Journal of Hospitality and Tourism
, vol.15
, Issue.1-2
, pp. 223-238
-
-
Baldacchino, G.1
-
2
-
-
84941313199
-
Tourism, food traditions and supporting communities in Samoa
-
Sloan, P., Legrand, W., and Hindley, C. (eds.), London: Routledge
-
Berno, T. (2015). ‘Tourism, food traditions and supporting communities in Samoa’ In Sloan, P., Legrand, W., and Hindley, C. (eds.), The Routledge Handbook of Sustainable Food and Gastronomy (pp.338–347). London: Routledge.
-
(2015)
The Routledge Handbook of Sustainable Food and Gastronomy
, pp. 338-347
-
-
Berno, T.1
-
3
-
-
0031806130
-
Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas
-
Bessière, J. (1998). ‘Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas’, Sociologia Ruralis, 38(1): 21–34.
-
(1998)
Sociologia Ruralis
, vol.38
, Issue.1
, pp. 21-34
-
-
Bessière, J.1
-
5
-
-
84960532360
-
Agricultural heritage, agritourism and rural livelihoods
-
Timothy, D.J. (ed.), London: Routledge
-
Che, D. (2016). ‘Agricultural heritage, agritourism and rural livelihoods’. In Timothy, D.J. (ed.), Heritage Cuisines: Traditions, Identities and Tourism (pp.77–87). London: Routledge.
-
(2016)
Heritage Cuisines: Traditions, Identities and Tourism
, pp. 77-87
-
-
Che, D.1
-
6
-
-
85138888474
-
The route to quality: Italian gastronomy networks in operation
-
Hjalager, A.-M. and Richards, G. (eds.), London: Routledge
-
Corigliano, M.A. (2002). ‘The route to quality: Italian gastronomy networks in operation’. In Hjalager, A.-M. and Richards, G. (eds.), Tourism and Gastronomy (pp.166–185), London: Routledge.
-
(2002)
Tourism and Gastronomy
, pp. 166-185
-
-
Corigliano, M.A.1
-
7
-
-
85107638721
-
Nostalgia for the rural: Cultural heritage based tourism and community building in rural Hungary
-
Amoêda, R., Líra, S., and Pinheiro, C. (eds.), Barcelos, Portugal: Green Lines
-
Csurgó, B. (2016). ‘Nostalgia for the rural: Cultural heritage based tourism and community building in rural Hungary’. In Amoêda, R., Líra, S., and Pinheiro, C. (eds.), Proceedings of Heritage 2016 5th Intermational Conference on Heritage and Sustainable Development (pp. 1583–1592). Barcelos, Portugal: Green Lines.
-
(2016)
Proceedings of Heritage 2016 5Th Intermational Conference on Heritage and Sustainable Development
, pp. 1583-1592
-
-
Csurgó, B.1
-
8
-
-
85024916590
-
Local food production and local identity: Interdependency of development tools and results
-
Csurgó, B. and Megyesi, B. (2015). ‘Local food production and local identity: Interdependency of development tools and results’, socio.hu, 5(Spec), 167–182.
-
(2015)
Socio.Hu
, vol.5
, pp. 167-182
-
-
Csurgó, B.1
Megyesi, B.2
-
10
-
-
84946057744
-
Community involvement and sustainable rural tourism development: Perspectives from the local communities
-
Fong, S.-F. and Lo, M.-C. (2015). ‘Community involvement and sustainable rural tourism development: Perspectives from the local communities’, European Journal of Tourism Research, 11: 125–146
-
(2015)
European Journal of Tourism Research
, vol.11
, pp. 125-146
-
-
Fong, S.-F.1
Lo, M.-C.2
-
11
-
-
84948386332
-
An empirical investigation of tourists consumption of local food in rural tourism’
-
Frisvoll, S., Forbord, M., and Blekesaune, A. (2016). ‘An empirical investigation of tourists’ consumption of local food in rural tourism’, Scandinavian Journal of Hospitality and Tourism, 16(1): 76–93.
-
(2016)
Scandinavian Journal of Hospitality and Tourism
, vol.16
, Issue.1
, pp. 76-93
-
-
Frisvoll, S.1
Forbord, M.2
Blekesaune, A.3
-
12
-
-
84984891937
-
Relationships between agritourism and certified quality food in Italian rural areas
-
Galluzzo, N. (2015). ‘Relationships between agritourism and certified quality food in Italian rural areas’, Romanian Review of Regional Studies, 11(1): 77–88
-
(2015)
Romanian Review of Regional Studies
, vol.11
, Issue.1
, pp. 77-88
-
-
Galluzzo, N.1
-
13
-
-
85046319135
-
The role of the agritourism management in developing the economy of rural regions
-
Haghiri, M. and Okech, R.N. (2011). ‘The role of the agritourism management in developing the economy of rural regions’, Tourism & Management Studies, (1): 99–105.
-
(2011)
Tourism & Management Studies
, Issue.1
, pp. 99-105
-
-
Haghiri, M.1
Okech, R.N.2
-
14
-
-
69549138163
-
Food tourism reviewed
-
Henderson, J.C. (2009). ‘Food tourism reviewed’, British Food Journal, 111(4): 317–326.
-
(2009)
British Food Journal
, vol.111
, Issue.4
, pp. 317-326
-
-
Henderson, J.C.1
-
15
-
-
84966349652
-
Agritourism marketing distribution strategy and typology investigation. The case of Arcadia
-
Katsoni, V. and Dionysopoulou, P. (2015). ‘Agritourism marketing distribution strategy and typology investigation. The case of Arcadia’, Tourismos: Multidisciplinary Journal of Tourism, 10(2): 131–152.
-
(2015)
Tourismos: Multidisciplinary Journal of Tourism
, vol.10
, Issue.2
, pp. 131-152
-
-
Katsoni, V.1
Dionysopoulou, P.2
-
16
-
-
84878259129
-
Remembered eating experiences described by the self, place, food, context and time
-
Kauppinen Räisänen, H., Gummerus, J., and Lehtola, K. (2013). ‘Remembered eating experiences described by the self, place, food, context and time’, British Food Journal, 115(5): 666–685.
-
(2013)
British Food Journal
, vol.115
, Issue.5
, pp. 666-685
-
-
Kauppinen Räisänen, H.1
Gummerus, J.2
Lehtola, K.3
-
17
-
-
85007010021
-
A reconceptualization of gastronomy as relational and reflexive
-
Kesimoğlu, A. (2015). ‘A reconceptualization of gastronomy as relational and reflexive’, Hospitality & Society, 5(1): 71–91.
-
(2015)
Hospitality & Society
, vol.5
, Issue.1
, pp. 71-91
-
-
Kesimoğlu, A.1
-
18
-
-
84863200045
-
Construction and validation of a scale to measure tourist motivation to consume local food
-
Kim, Y.G. and Eves, A. (2012). ‘Construction and validation of a scale to measure tourist motivation to consume local food’, Tourism Management, 33(6): 1458–1467.
-
(2012)
Tourism Management
, vol.33
, Issue.6
, pp. 1458-1467
-
-
Kim, Y.G.1
Eves, A.2
-
19
-
-
84960510736
-
Exploring culture and sustainability in rural Finland
-
Dessein, J., Battaglinu, E. and Horlings, L., (eds.), New York, NY: Routledge
-
Kivitalo, M., Kumpulainen, K., and Soini, K. (2015). ‘Exploring culture and sustainability in rural Finland’, in Dessein, J., Battaglinu, E. and Horlings, L., (eds.), Cultural Sustainability and Regional Development: Theories and practices of territorialisation, New York, NY: Routledge.
-
(2015)
Cultural Sustainability and Regional Development: Theories and Practices of Territorialisation
-
-
Kivitalo, M.1
Kumpulainen, K.2
Soini, K.3
-
20
-
-
84930578744
-
Destination management organizations and their shift to sustainable tourism development
-
Klimek, K. (2013). ‘Destination management organizations and their shift to sustainable tourism development’, European Journal of Tourism, Hospitality and Recreation, 4(2): 27–47.
-
(2013)
European Journal of Tourism, Hospitality and Recreation
, vol.4
, Issue.2
, pp. 27-47
-
-
Klimek, K.1
-
21
-
-
84888358749
-
Linking local and culinary cuisines with destination branding
-
Cai, L.A., Gartner, W.C. and Munar, A.M. (eds.), Bingley, U.K.: Emerald Group Publishing Limited
-
Lin, Y.-C. (2009). ‘Linking local and culinary cuisines with destination branding’. In Cai, L.A., Gartner, W.C. and Munar, A.M. (eds.), Tourism Branding: Communities in Action, Bridging Tourism Theory and Practice (pp.105–118). Bingley, U.K.: Emerald Group Publishing Limited.
-
(2009)
Tourism Branding: Communities in Action, Bridging Tourism Theory and Practice
, pp. 105-118
-
-
Lin, Y.-C.1
-
22
-
-
32644480223
-
-
Lexington, KY: University Press of Kentucky
-
Long, L.M. (ed.) (2010). Culinary Tourism, Lexington, KY: University Press of Kentucky.
-
(2010)
Culinary Tourism
-
-
Long, L.M.1
-
23
-
-
84997058325
-
Turismo, cultura y gastronomía. Una aproximación a las rutas culinarias
-
López-Guzmán, T. and Jesus, M.M. (2011) ‘Turismo, cultura y gastronomía. Una aproximación a las rutas culinarias’, Tourism & Management Studies, 1: 916–922.
-
(2011)
Tourism & Management Studies
, vol.1
, pp. 916-922
-
-
López-Guzmán, T.1
Jesus, M.M.2
-
24
-
-
85021026146
-
Food, drink and identity
-
Sloan, D. (ed.), Oxford: Goodfellow Publishers Limited
-
Lugosi, P. (2012). ‘Food, drink and identity’. In Sloan, D. (ed.), Food and Drink: The Cultural Context (pp.20–50). Oxford: Goodfellow Publishers Limited.
-
(2012)
Food and Drink: The Cultural Context
, pp. 20-50
-
-
Lugosi, P.1
-
25
-
-
84951109774
-
The road towards sustainable rural development: Issues of theory, policy and practice in a European context
-
Cloke, P., Marsden, T., and Mooney, P. (eds.), Thousand Oaks, CA: SAGE
-
Marsden, T. (2006). ‘The road towards sustainable rural development: Issues of theory, policy and practice in a European context’. In Cloke, P., Marsden, T., and Mooney, P. (eds.), Handbook of Rural Studies (pp.201–212). Thousand Oaks, CA: SAGE.
-
(2006)
Handbook of Rural Studies
, pp. 201-212
-
-
Marsden, T.1
-
26
-
-
0036819747
-
The practical aesthetics of traditional cuisines: Slow food in Tuscany
-
Miele, M. and Murdoch, J. (2002). ‘The practical aesthetics of traditional cuisines: Slow food in Tuscany’, Sociologia Ruralis, 42(4): 312–328.
-
(2002)
Sociologia Ruralis
, vol.42
, Issue.4
, pp. 312-328
-
-
Miele, M.1
Murdoch, J.2
-
27
-
-
70349795521
-
Culinary tourism as a tool for regional re-equilibrium
-
Montanari, A. and Staniscia, B. (2009). ‘Culinary tourism as a tool for regional re-equilibrium’, European Planning Studies, 17(10): 1463–1483.
-
(2009)
European Planning Studies
, vol.17
, Issue.10
, pp. 1463-1483
-
-
Montanari, A.1
Staniscia, B.2
-
28
-
-
84941309335
-
Local foods: Marketing and the destination
-
Sloan, P., Legrand, W., and Hindley, C., eds., New York, NY: Routledge
-
Pring, M., Beer, S., Hartwell, H., and Bray, J. (2015). ‘Local foods: Marketing and the destination’. In Sloan, P., Legrand, W., and Hindley, C., eds., The Routledge Handbook of Sustainable Food and Gastronomy (pp.307–314), New York, NY: Routledge.
-
(2015)
The Routledge Handbook of Sustainable Food and Gastronomy
, pp. 307-314
-
-
Pring, M.1
Beer, S.2
Hartwell, H.3
Bray, J.4
-
29
-
-
0031862607
-
Culture, intellectual property and territorial rural development
-
Ray, C. (1998). ‘Culture, intellectual property and territorial rural development’, Sociologia Ruralis, 38(1): 3–20
-
(1998)
Sociologia Ruralis
, vol.38
, Issue.1
, pp. 3-20
-
-
Ray, C.1
-
30
-
-
84951187108
-
Neo-endogenous rural development in the EU
-
Cloke, P., Marsden, T., and Mooney, P. (eds.), Thousand Oaks, CA: SAGE
-
Ray, C. (2006). ‘Neo-endogenous rural development in the EU’. In Cloke, P., Marsden, T., and Mooney, P. (eds.), Handbook of Rural Studies (pp.278–291). Thousand Oaks, CA: SAGE.
-
(2006)
Handbook of Rural Studies
, pp. 278-291
-
-
Ray, C.1
-
31
-
-
85138904464
-
Gastronomy as a tourist product: The perspective of gastronomy studies
-
Hjalager, A.-M. and Richards, G. (eds.), New York, NY: Routledge
-
Scarpato, R. (2003). ‘Gastronomy as a tourist product: The perspective of gastronomy studies’. In Hjalager, A.-M. and Richards, G. (eds.), Tourism and Gastronomy (pp.51–70). New York, NY: Routledge.
-
(2003)
Tourism and Gastronomy
, pp. 51-70
-
-
Scarpato, R.1
-
32
-
-
84943378443
-
Food tourism, niche markets and products in rural tourism: Combining the intimacy model and the experience economy as a rural development strategy
-
Sidali, K.L., Kastenholz, E., and Bianchi, R. (2015). ‘Food tourism, niche markets and products in rural tourism: Combining the intimacy model and the experience economy as a rural development strategy’, Journal of Sustainable Tourism, 23(8–9): 1179–1197.
-
(2015)
Journal of Sustainable Tourism
, vol.23
, Issue.8-9
, pp. 1179-1197
-
-
Sidali, K.L.1
Kastenholz, E.2
Bianchi, R.3
-
33
-
-
70449512199
-
Food, place and authenticity: Local food and the sustainable tourism experience
-
Sims, R. (2009). ‘Food, place and authenticity: Local food and the sustainable tourism experience’, Journal of Sustainable Tourism, 17(3): 321–336.
-
(2009)
Journal of Sustainable Tourism
, vol.17
, Issue.3
, pp. 321-336
-
-
Sims, R.1
-
34
-
-
84941285288
-
-
New York, NY: Routledge
-
Sloan, P., Legrand, W., and Hindley, C. (2015). The Routledge Handbook of Sustainable Food and Gastronomy. New York, NY: Routledge.
-
(2015)
The Routledge Handbook of Sustainable Food and Gastronomy
-
-
Sloan, P.1
Legrand, W.2
Hindley, C.3
-
35
-
-
84949432915
-
Paprika: The spice of life in Hungary
-
Jolliffe, L. (ed.), Bristol: Channel View Publications
-
Smith, M.K. and Jusztin, M. (2014). ‘Paprika: The spice of life in Hungary’. In Jolliffe, L. (ed.), Spices and Tourism: Destinations, Attractions and Cuisines (pp.53–71). Bristol: Channel View Publications.
-
(2014)
Spices and Tourism: Destinations, Attractions and Cuisines
, pp. 53-71
-
-
Smith, M.K.1
Jusztin, M.2
-
36
-
-
85010496913
-
Segmenting visitors to a culinary event: Motivations, travel behavior, and expenditures
-
Smith, S. and Costello, C. (2009). ‘Segmenting visitors to a culinary event: Motivations, travel behavior, and expenditures’, Journal of Hospitality Marketing & Management, 18(1): 44–67.
-
(2009)
Journal of Hospitality Marketing & Management
, vol.18
, Issue.1
, pp. 44-67
-
-
Smith, S.1
Costello, C.2
-
37
-
-
84937791316
-
Culinary tourism assets and events: Suggesting a strategic planning tool
-
Sotiriadis, M.D. (2015). ‘Culinary tourism assets and events: Suggesting a strategic planning tool’, International Journal of Contemporary Hospitality Management, 27(6): 1214–1232.
-
(2015)
International Journal of Contemporary Hospitality Management
, vol.27
, Issue.6
, pp. 1214-1232
-
-
Sotiriadis, M.D.1
-
39
-
-
84941313193
-
Sustaining and spreading local food culture through cooking classes
-
Sloan, P., Legrand, W., and Hindley, C. (eds.), New York, NY: Routledge
-
Wantanee, S., Rodrigues, N.I., Ho, W., Luo, X.Y., Lam, I.C., and Chan, W.S. (2015) ‘Sustaining and spreading local food culture through cooking classes’. In Sloan, P., Legrand, W., and Hindley, C. (eds.), The Routledge Handbook of Sustainable Food and Gastronomy (pp.86–95). New York, NY: Routledge.
-
(2015)
The Routledge Handbook of Sustainable Food and Gastronomy
, pp. 86-95
-
-
Wantanee, S.1
Rodrigues, N.I.2
Ho, W.3
Luo, X.Y.4
Lam, I.C.5
Chan, W.S.6
-
40
-
-
84949229675
-
-
Bristol: Channel View Publications
-
Yeoman, I., McMahon-Beattie, U., Fields, K., Albrecht, J., and Meethan, K. (eds.) (2015). The Future of Food Tourism: Foodies, Experiences, Exclusivity, Visions and Political Capital. Bristol: Channel View Publications.
-
(2015)
The Future of Food Tourism: Foodies, Experiences, Exclusivity, Visions and Political Capital
-
-
Yeoman, I.1
McMahon-Beattie, U.2
Fields, K.3
Albrecht, J.4
Meethan, K.5
-
41
-
-
85040619884
-
Creating a sustainable gastronomic destination: The case of Cittaslow Gokceada – Turkey
-
Yurtseven, H.R. and Karakas, N. (2013). ‘Creating a sustainable gastronomic destination: The case of Cittaslow Gokceada – Turkey’, American International Journal of Contemporary Research, 3(3): 91–100
-
(2013)
American International Journal of Contemporary Research
, vol.3
, Issue.3
, pp. 91-100
-
-
Yurtseven, H.R.1
Karakas, N.2
|