Eating, drinking and travelling for fun. Backward to ‘Tourism and Gastronomy’ and forward to the Covidocene

Catégorie d'article: Research Article

Publié en ligne: 29 juin 2022

Pages: 159 - 170

Reçu: 10 oct. 2020

Accepté: 14 avr. 2021

DOI: https://doi.org/10.2478/ejthr-2021-0015

Mots clés

Culinary tourism, Food and beverage, Gastronomy, Cultural heritage, Resilience, COVID-19

© 2022 António José Marques da Silva, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.