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

Categoria dell'articolo: Research Article

Pubblicato online: 29 giu 2022

Pagine: 159 - 170

Ricevuto: 10 ott 2020

Accettato: 14 apr 2021

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

Parole chiave

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.