This work is licensed under the Creative Commons Attribution 4.0 International License.
Ashleigh, E., Eerang P., Sangkyun K. et al. (2018). What is food tourism?. Tourism Management, 68, 250–263.AshleighE.EerangP.SangkyunK.2018What is food tourism?Tourism Management6825026310.1016/j.tourman.2018.03.025Search in Google Scholar
Beer, S., Edwards, J., Fernandes, C. et al. (2002). Regional food cultures: integral to the rural tourism product? In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 207–223). New York: Routledge.BeerS.EdwardsJ.FernandesC.2002Regional food cultures: integral to the rural tourism product?InHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy207223New YorkRoutledgeSearch in Google Scholar
Berg, P. O., & Sevón, G. (2014). Food-branding places – A sensory perspective. Place Branding and Public Diplomacy, 10 (4), 289–304.BergP. O.SevónG.2014Food-branding places – A sensory perspectivePlace Branding and Public Diplomacy10428930410.1057/pb.2014.29Search in Google Scholar
Berliner, D., & Istasse, M. (2013). Les hyper-lieux du patrimoine mondial. Gradhiva, 18, 124–145.BerlinerD.IstasseM.2013Les hyper-lieux du patrimoine mondialGradhiva1812414510.4000/gradhiva.2732Search in Google Scholar
Bessière, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38 (1), 21–34.BessièreJ.1998Local development and heritage: traditional food and cuisine as tourist attractions in rural areasSociologia Ruralis381213410.1111/1467-9523.00061Search in Google Scholar
Black, J. (2011). The British and the Grand Tour. New York: Routledge.BlackJ.2011The British and the Grand TourNew YorkRoutledge10.4324/9780203832448Search in Google Scholar
Bortolotto, C. (2011). Le trouble du patrimoine culturel immatériel. Introduction. Terrain, 26, 21–42.BortolottoC.2011Le trouble du patrimoine culturel immatériel. IntroductionTerrain26214210.4000/books.editionsmsh.3552Search in Google Scholar
Boyne, S, Williams, F., & Hall, D. (2002). On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail. In Hjalager, A.-M., & Richards, G. (eds.), Tourism and Gastronomy (pp. 91–114). New York: Routledge.BoyneSWilliamsF.HallD.2002On the trail of regional success: tourism, food production and the Isle of Arran Taste TrailInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy91114New YorkRoutledgeSearch in Google Scholar
Brillat-Savarin, J. A. (1848). La physiologie du goût. Paris: Gabriel de Gonet Éditeur.Brillat-SavarinJ. A.1848La physiologie du goûtParisGabriel de Gonet ÉditeurSearch in Google Scholar
Broude, T. (2015). A diet too far? Intangible cultural heritage, cultural diversity, and culinary practices. In I. Calboli, & S. Radavan (eds.), Protecting and Promoting Diversity with Intellectual Property Law (pp. 472–493). Cambridge: Cambridge University Press.BroudeT.2015A diet too far? Intangible cultural heritage, cultural diversity, and culinary practicesInCalboliI.RadavanS.(eds.),Protecting and Promoting Diversity with Intellectual Property Law472493CambridgeCambridge University Press10.1017/CBO9781107588479.024Search in Google Scholar
Carayannis, E. G., Barth, T. D., & Campbell, D. F. J. (2012). The Quintuple Helix innovation model: global warming as a challenge and driver for innovation. Journal of Innovation and Entrepreneurship, 1 (2). https://doi.org/10.1186/2192-5372-1-2 [accessed at: 03/12/2020].CarayannisE. G.BarthT. D.CampbellD. F. J.2012The Quintuple Helix innovation model: global warming as a challenge and driver for innovationJournal of Innovation and Entrepreneurship12https://doi.org/10.1186/2192-5372-1-2 [accessed at: 03/12/2020].10.1186/2192-5372-1-2Search in Google Scholar
Chrzan, J. A. (2008). Culinary tourism in Tuscany: media fantasies, imagined traditions and transformative travel. In P. Lysaght (ed.), Tourism and Museum: Sanitas per Aquas, Spas, Lifestyles and Foodways (pp. 235–51). Innsbruck: StudienVerlag.ChrzanJ. A.2008Culinary tourism in Tuscany: media fantasies, imagined traditions and transformative travelInLysaghtP.(ed.),Tourism and Museum: Sanitas per Aquas, Spas, Lifestyles and Foodways23551InnsbruckStudienVerlagSearch in Google Scholar
Clancy, M. (2018a). The rise of slow in a fast world. In Clancy, M. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life. New York: Routledge.ClancyM.2018aThe rise of slow in a fast worldInClancyM.(ed.),Slow Tourism, Food and Cities: Pace and the Search for the Good LifeNew YorkRoutledge10.4324/9781315686714Search in Google Scholar
Clancy, M. (2018b). The promise and pitfalls of slow. In Clancy, M. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life. New York: Routledge.ClancyM.2018bThe promise and pitfalls of slowInClancyM.(ed.),Slow Tourism, Food and Cities: Pace and the Search for the Good LifeNew YorkRoutledge10.4324/9781315686714Search in Google Scholar
Cohen, E., & Avieli, N. (2004). Food in tourism: attraction and impediment. Annals of Tourism Research, 31 (4), 755–778.CohenE.AvieliN.2004Food in tourism: attraction and impedimentAnnals of Tourism Research31475577810.1016/j.annals.2004.02.003Search in Google Scholar
Cominelli, F., & Greffe, X. (2019). L’économie politique du patrimoine culturel. In Situ. Au regard des sciences sociales [on line], 1. Doi: https://doi.org/10.4000/insituarss.436 [accessed at: 08/12/2020].CominelliF.GreffeX.2019L’économie politique du patrimoine culturelIn Situ. Au regard des sciences sociales[on line], 1. Doi: https://doi.org/10.4000/insituarss.436 [accessed at: 08/12/2020].10.4000/insituarss.436Search in Google Scholar
Corigliano, M. A. (2002). The route to quality: Italian gastronomy networks in operation. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 166–85). New York: Routledge.CoriglianoM. A.2002The route to quality: Italian gastronomy networks in operationInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy16685New YorkRoutledgeSearch in Google Scholar
Corvo, P., & Matacena, R. (2018). Slow food in slow tourism. In Clancy, M. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life. New York: Routledge.CorvoP.MatacenaR.2018Slow food in slow tourismInClancyM.(ed.),Slow Tourism, Food and Cities: Pace and the Search for the Good LifeNew YorkRoutledge10.4324/9781315686714-7Search in Google Scholar
Cousin, S. (2008). L’UNESCO et la doctrine du tourisme culturel. Généalogie d’un “bon” tourisme. Civilisations, 57 (1/2), 41–56.CousinS.2008L’UNESCO et la doctrine du tourisme culturel. Généalogie d’un “bon” tourismeCivilisations571/2415610.4000/civilisations.1541Search in Google Scholar
Csergo, J. (1996). L’émergence des cuisines régionales. In J.-L. Flandrin, & M. Montanari (coord.), Histoire de l’alimentation (pp. 823–841). Paris: Fayard.CsergoJ.1996L’émergence des cuisines régionalesInFlandrinJ.-L.MontanariM.(coord.),Histoire de l’alimentation823841ParisFayardSearch in Google Scholar
Csergo, J. (2016). Tourisme et gastronomie: Quelques réflexions sur les conditions d’émergence d’un phénomène culturel. Téoros, 35 (2), http://journals.openedition.org/teoros/2916 [accessed at: 16/11/2020].CsergoJ.2016Tourisme et gastronomie: Quelques réflexions sur les conditions d’émergence d’un phénomène culturelTéoros352http://journals.openedition.org/teoros/2916 [accessed at: 16/11/2020].10.7202/1040342arSearch in Google Scholar
Csurgó, B., Hindley, C., & Smith, M. K. (2019). The role of gastronomic tourism in rural development. In S. K. Dixit (ed.), The Routledge Handbook of Gastronomic Tourism (pp. 62–69). New York: Routledge.CsurgóB.HindleyC.SmithM. K.2019The role of gastronomic tourism in rural developmentInDixitS. K.(ed.),The Routledge Handbook of Gastronomic Tourism6269New YorkRoutledge10.4324/9781315147628-9Search in Google Scholar
Cuccia, T., Guccio, C., & Rizzo, I. (2016). The effects of UNESCO World Heritage List inscription on tourism destinations performance in Italian regions. Economic Modelling, 53, 494–508.CucciaT.GuccioC.RizzoI.2016The effects of UNESCO World Heritage List inscription on tourism destinations performance in Italian regionsEconomic Modelling5349450810.1016/j.econmod.2015.10.049Search in Google Scholar
De Jong, A., Palladino, M., Garrido Puig, R. et al. (2018). Gastronomy tourism: an interdisciplinary literature. Review of research areas, disciplines, and dynamics. Journal of Gastronomy and Tourism, 3, 131–46.De JongA.PalladinoM.Garrido PuigR.2018Gastronomy tourism: an interdisciplinary literature. Review of research areas, disciplines, and dynamicsJournal of Gastronomy and Tourism31314610.3727/216929718X15281329212243Search in Google Scholar
Defer, P. (1987). Tourisme et gastronomie. The Tourist Review, 42 (3), 7–8.DeferP.1987Tourisme et gastronomieThe Tourist Review4237810.1108/eb057973Search in Google Scholar
Dernini, S., Berry, E. M., Bach-Faig, A. et al. (2012). Un modèle alimentaire construit par les scientifiques. In CIHEAM (dir.), Mediterra 2012 — La diète méditerranéenne pour un développement régional durable (pp. 73–91). Paris: Presses de Sciences-Po.DerniniS.BerryE. M.Bach-FaigA.2012Un modèle alimentaire construit par les scientifiquesInCIHEAM(dir.),Mediterra 2012 — La diète méditerranéenne pour un développement régional durable7391ParisPresses de Sciences-Po10.3917/scpo.chea.2012.01.0073Search in Google Scholar
Fields, K. (2002), Demand for the gastronomy tourism product: motivational factors. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 36–50). New York: Routledge.FieldsK.2002Demand for the gastronomy tourism product: motivational factorsInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy3650New YorkRoutledge10.4324/9780203218617-9Search in Google Scholar
Fischler, C. (1995). El (H)omnívoro. El gusto, la cocina y el cuerpo. Barcelona: Editorial Anagrama.FischlerC.1995El (H)omnívoro. El gusto, la cocina y el cuerpoBarcelonaEditorial AnagramaSearch in Google Scholar
Garibaldi R., & Pozzi, A. (2020), Gastronomy tourism and Covid-19: technologies for overcoming current and future restrictions. In F. Burini (ed.). Tourism Facing a Pandemic: From Crisis to Recovery (pp. 45–52). Bergamo: Università degli Studi di Bergamo.GaribaldiR.PozziA.2020Gastronomy tourism and Covid-19: technologies for overcoming current and future restrictionsInBuriniF.(ed.).Tourism Facing a Pandemic: From Crisis to Recovery4552BergamoUniversità degli Studi di BergamoSearch in Google Scholar
Garms, J. (1996). The Journey. In A. Wilton, & I. Bignamini (eds.), Grand Tour: The Lure of Italy in the Eighteenth Century (pp. 93–94). London: Tate Gallery Publishing.GarmsJ.1996The JourneyInWiltonA.BignaminiI.(eds.),Grand Tour: The Lure of Italy in the Eighteenth Century9394LondonTate Gallery PublishingSearch in Google Scholar
Hall, C. M., & Mitchell, R. D. (2002a). The tourist terroir of New Zealand wine: the importance of region in the wine tourism experience. In A. Montanari (ed.), Food and Environment. Geographies of Taste (pp. 69–91). Rome: Societa Geografica Italiana.HallC. M.MitchellR. D.2002aThe tourist terroir of New Zealand wine: the importance of region in the wine tourism experienceInMontanariA.(ed.),Food and Environment. Geographies of Taste6991RomeSocieta Geografica ItalianaSearch in Google Scholar
Hall, C. M., & Mitchell, R. D. (2002b), Tourism as a force for gastronomic globalization and localization. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 71–87). New York: Routledge.HallC. M.MitchellR. D.2002bTourism as a force for gastronomic globalization and localizationInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy7187New YorkRoutledgeSearch in Google Scholar
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. M. Hall, L. Sharples, R. Mitchell et al. (eds.), Food Tourism around the World: Development, Management and Markets (pp. 1–24). Burlington, MA: Butterworth-Heinemann.HallC. M.SharplesL.2003The consumption of experiences or the experience of consumption? An introduction to the tourism of tasteInHallC. M.SharplesL.MitchellR.(eds.),Food Tourism around the World: Development, Management and Markets124Burlington, MAButterworth-Heinemann10.1016/B978-0-7506-5503-3.50004-XSearch in Google Scholar
Hall, C. M., Mitchell, R., & Sharples, L. (2003). Consuming places: the role of food, wine and tourism in regional development. In C. M. Hall, L. Sharples, R. Mitchell et al. (eds.), Food Tourism around the World: Development, Management and Markets (pp. 25–59). Burlington, MA: Butterworth-Heinemann.HallC. M.MitchellR.SharplesL.2003Consuming places: the role of food, wine and tourism in regional developmentInHallC. M.SharplesL.MitchellR.(eds.),Food Tourism around the World: Development, Management and Markets2559Burlington, MAButterworth-Heinemann10.1016/B978-0-7506-5503-3.50005-1Search in Google Scholar
Hjalager, A.-M. (2002). A typology of gastronomy tourism. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 21–35). New York: Routledge.HjalagerA.-M.2002A typology of gastronomy tourismInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy2135New YorkRoutledge10.4324/9780203218617-8Search in Google Scholar
Hjalager, A.-M., & Richards, G. (2002a). Tourism and gastronomy. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (p. iv). New York: Routledge.HjalagerA.-M.RichardsG.2002aTourism and gastronomyInHjalagerA.-M.RichardsG.(eds.),Tourism and GastronomyivNew YorkRoutledge10.4324/9780203218617Search in Google Scholar
Hjalager, A.-M., & Richards, G. (2002b). Preface. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. xii–xiii). New York: Routledge.HjalagerA.-M.RichardsG.2002bPrefaceInHjalagerA.-M.RichardsG.(eds.),Tourism and GastronomyxiixiiiNew YorkRoutledge10.4324/9780203218617Search in Google Scholar
Helstosky, C. (2017). Times changes everything: Futurist/Modernist cooking. In S. Bottinelli, & M. d’Ayala Valva (eds.), The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices (pp. 45–60). Fayetteville: University of Arkansas Press.HelstoskyC.2017Times changes everything: Futurist/Modernist cookingInBottinelliS.d’Ayala ValvaM.(eds.),The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices4560FayettevilleUniversity of Arkansas Press10.2307/j.ctt1n7qkd6.7Search in Google Scholar
Hindley, A., & Wall, T. (2019). Markets, festivals and shows: Sustainable approaches to gastronomic tourism through collaboration. In S. K. Dixit (ed.). The Routledge Handbook of Gastronomic Tourism (pp. 289–297). New York: Routledge.HindleyA.WallT.2019Markets, festivals and shows: Sustainable approaches to gastronomic tourism through collaborationInDixitS. K.(ed.).The Routledge Handbook of Gastronomic Tourism289297New YorkRoutledgeSearch in Google Scholar
Jones, A., & Jenkins, I. (2002). Taste of Wales – Blas Ar Gymru’: institutional malaise in promoting Welsh food tourism products. In Hjalager, A.-M., & Richards, G. (eds.), Tourism and Gastronomy (pp. 115–131). New York: Routledge.JonesA.JenkinsI.2002Taste of Wales – Blas Ar Gymru’: institutional malaise in promoting Welsh food tourism productsInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy115131New YorkRoutledgeSearch in Google Scholar
Keller, P. (2020). Corona pandemic as exogenous shock for international tourism: a context analysis. In F. Burini (ed.). Tourism Facing a Pandemic: From Crisis to Recovery (pp. 15–24). Rome: Università degli Studi di Bergamo.KellerP.2020Corona pandemic as exogenous shock for international tourism: a context analysisInBuriniF.(ed.).Tourism Facing a Pandemic: From Crisis to Recovery1524RomeUniversità degli Studi di BergamoSearch in Google Scholar
Keys, A., & Keys, M. (1959). Eat Well and Stay Well. New York: Doubleday.KeysA.KeysM.1959Eat Well and Stay WellNew YorkDoubledaySearch in Google Scholar
Keys, A., & Keys, M. (2006). Comer bien, sentirse bien. La receta mediterránea. Fundación Dieta Mediterránea / Ministerio de Agricultura, Pesca y Alimentación de España.KeysA.KeysM.2006Comer bien, sentirse bien. La receta mediterráneaFundación Dieta Mediterránea / Ministerio de Agricultura, Pesca y Alimentación de EspañaSearch in Google Scholar
Keys, A., Aravanis, C., & Blackburn, H. et al. (1980). Seven Countries. A Multivariate Analysis of Death and Coronary Heart Disease. Cambridge, MA: Harvard University Press.KeysA.AravanisC.BlackburnH.1980Seven Countries. A Multivariate Analysis of Death and Coronary Heart DiseaseCambridge, MAHarvard University Press10.4159/harvard.9780674497887Search in Google Scholar
Kilburn, N. (2018). Culinary tourism, the newest crop in Southern Italy's farms and pastures. Breeding the bitterness out of this promising new economy. Anthropology of Food, 13. https://journals.openedition.org/aof/8384 [accessed at: 26/11/2020].KilburnN.2018Culinary tourism, the newest crop in Southern Italy's farms and pastures. Breeding the bitterness out of this promising new economyAnthropology of Food13https://journals.openedition.org/aof/8384 [accessed at: 26/11/2020].10.4000/aof.8384Search in Google Scholar
Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: gastronomy's influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30 (3), 354–377.KivelaJ.CrottsJ. C.2006Tourism and gastronomy: gastronomy's influence on how tourists experience a destinationJournal of Hospitality & Tourism Research30335437710.1177/1096348006286797Search in Google Scholar
Krippendorf, J. (1987). The Holiday Makers: Understanding the Impact of Leisure and Travel. Portsmouth, NH: Heinemann.KrippendorfJ.1987The Holiday Makers: Understanding the Impact of Leisure and TravelPortsmouth, NHHeinemannSearch in Google Scholar
Laurioux, B. (2021). Cuisine, gastronomy and medicine in the middle ages: a reappraisal. In C. Soares, A. J. T. Silveira, & B. Laurioux, Mesa dos sentidos & sentidos da mesa. Vol. 1 (pp. 119–130). Coimbra: Imprensa da Universidade de Coimbra.LauriouxB.2021Cuisine, gastronomy and medicine in the middle ages: a reappraisalInSoaresC.SilveiraA. J. T.LauriouxB.Mesa dos sentidos & sentidos da mesa1119130CoimbraImprensa da Universidade de CoimbraSearch in Google Scholar
Lee, T. H. (2012). Developing policy strategies for Korean cuisine to become a tourist attraction. In OECD (eds.), Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism (pp. 101–111). Paris: OECD Publishing.LeeT. H.2012Developing policy strategies for Korean cuisine to become a tourist attractionInOECD(eds.),Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism101111ParisOECD Publishing10.1787/9789264171923-8-enSearch in Google Scholar
Levenstein, H. (2004). We’ll Always Have Paris: American Tourists in France Since 1930. Chicago, IL: University of Chicago Press.LevensteinH.2004We’ll Always Have Paris: American Tourists in France Since 1930Chicago, ILUniversity of Chicago Press10.7208/chicago/9780226473802.001.0001Search in Google Scholar
Levenstein, H. (2012). Fear for Food. A History of Why We Worry about What We Eat. Chicago, IL: University of Chicago Press.LevensteinH.2012Fear for Food. A History of Why We Worry about What We EatChicago, ILUniversity of Chicago Press10.7208/chicago/9780226473734.001.0001Search in Google Scholar
Leone, M. (2015), The semiotics of innovation. In P. P. Trifonas (ed.), International Handbook of Semiotics (pp. 377–388). New York: Springer.LeoneM.2015The semiotics of innovationInTrifonasP. P.(ed.),International Handbook of Semiotics377388New YorkSpringer10.1007/978-94-017-9404-6_17Search in Google Scholar
MacCannell, D. (1999). The Tourist: A New Theory of the Leisure Class. Berkeley: University of California Press.MacCannellD.1999The Tourist: A New Theory of the Leisure ClassBerkeleyUniversity of California PressSearch in Google Scholar
MacGrath, P., & Sharpley, R. (2018a), Slow travel and tourism: new concept or new label?. In Clancy, M. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life. New York: Routledge.MacGrathP.SharpleyR.2018aSlow travel and tourism: new concept or new label?InClancyM.(ed.),Slow Tourism, Food and Cities: Pace and the Search for the Good LifeNew YorkRoutledge10.4324/9781315686714-4Search in Google Scholar
Mackenzie, R. (2019). Transforming the terroir into a tourist destination. In S. K. Dixit (ed.). The Routledge Handbook of Gastronomic Tourism (pp. 70–78). New York: Routledge.MackenzieR.2019Transforming the terroir into a tourist destinationInDixitS. K.(ed.).The Routledge Handbook of Gastronomic Tourism7078New YorkRoutledge10.4324/9781315147628-10Search in Google Scholar
Marques Santos, A., Madrid González, C., Haegeman, K. et al. (2020). Behavioural Changes in Tourism in Times of Covid-19: Employment Scenarios and Policy Options. European Commission. http://publications.jrc.ec.europa.eu/repository/handle/JRC121262 [accessed at: 26/11/2020].Marques SantosA.Madrid GonzálezC.HaegemanK.2020Behavioural Changes in Tourism in Times of Covid-19: Employment Scenarios and Policy OptionsEuropean Commissionhttp://publications.jrc.ec.europa.eu/repository/handle/JRC121262 [accessed at: 26/11/2020].Search in Google Scholar
Matos-Wasems, R. (2004). Can slow tourism bring new life to alpine regions. In K. Weirmair., & C. Mathies (eds.), The Tourism and Leisure Industry. Shaping the Future (pp. 93–103). Philadelphia, PA: Haworth Hospitality Press.Matos-WasemsR.2004Can slow tourism bring new life to alpine regionsInWeirmairK.MathiesC.(eds.),The Tourism and Leisure Industry. Shaping the Future93103Philadelphia, PAHaworth Hospitality PressSearch in Google Scholar
Matta, R. (2016). Food incursions into global heritage: Peruvian cuisine's slippery road to UNESCO. Social Anthropology, 24 (3), 338–352.MattaR.2016Food incursions into global heritage: Peruvian cuisine's slippery road to UNESCOSocial Anthropology24333835210.1111/1469-8676.12300Search in Google Scholar
Mitchell, R., & Hall, C. M. (2003). Consuming tourists: food tourism consumer behaviour. In C. M. Hall, L. Sharples, & R. Mitchell et al. (eds.), Food Tourism around the World: Development, Management and Markets (pp. 60–80). Burlington, MA: Butterworth-Heinemann.MitchellR.HallC. M.2003Consuming tourists: food tourism consumer behaviourInHallC. M.SharplesL.MitchellR.(eds.),Food Tourism around the World: Development, Management and Markets6080Burlington, MAButterworth-Heinemann10.1016/B978-0-7506-5503-3.50006-3Search in Google Scholar
Mowforth, M., & Munt, I. (2016). Tourism and Sustainability: Development, Globalisation and New Tourism in the Third World. New York: Routledge.MowforthM.MuntI.2016Tourism and Sustainability: Development, Globalisation and New Tourism in the Third WorldNew YorkRoutledgeSearch in Google Scholar
Mulcahy, J. D. (2019). Historical evolution of gastronomic tourism. In S. K. Dixit (ed.). The Routledge Handbook of Gastronomic Tourism (pp. 24–31). New York: Routledge.MulcahyJ. D.2019Historical evolution of gastronomic tourismInDixitS. K.(ed.).The Routledge Handbook of Gastronomic Tourism2431New YorkRoutledge10.4324/9781315147628-4Search in Google Scholar
OECD (2020). Rebuilding Tourism for the Future: COVID-19 Policy Response and Recovery. OECD.OECD2020Rebuilding Tourism for the Future: COVID-19 Policy Response and RecoveryOECDSearch in Google Scholar
Olivier, L. (2013). Notre passé n’est pas à vendre. Complutum, 24 (1), 29–39.OlivierL.2013Notre passé n’est pas à vendreComplutum241293910.5209/rev_CMPL.2013.v24.n1.42323Search in Google Scholar
Pearson, D., & Pearson, T. (2015), Branding food culture: UNESCO creative cities of gastronomy. Journal of Food Products Marketing. https://doi.org/10.1080/10454446.2014.1000441.PearsonD.PearsonT.2015Branding food culture: UNESCO creative cities of gastronomyJournal of Food Products Marketinghttps://doi.org/10.1080/10454446.2014.1000441.10.1080/10454446.2014.1000441Search in Google Scholar
Perkins, D. W. (2017). Team Report - Success Factors in the Development of a Food Destination. Team. https://www.academia.edu/40067137/Success_factors_in_the_development_of_a_food_destination [accessed at: 03/12/2020].PerkinsD. W.2017Team Report - Success Factors in the Development of a Food DestinationTeam. https://www.academia.edu/40067137/Success_factors_in_the_development_of_a_food_destination [accessed at: 03/12/2020].Search in Google Scholar
Pilar Leal, M. del (2018). Culinary associations as a driving force for local development: the case of the Baix Llobregat Gastronomy Association (agt), Barcelona. In F. Xavier Medina, & J. Tresserras (eds.), Food, Gastronomy and Tourism. Social and Cultural Perspectives (p. 85–99). Guadalajara: Universidad de Guadalajara.Pilar LealM. del2018Culinary associations as a driving force for local development: the case of the Baix Llobregat Gastronomy Association (agt), BarcelonaInXavier MedinaF.TresserrasJ.(eds.),Food, Gastronomy and Tourism. Social and Cultural Perspectives8599GuadalajaraUniversidad de GuadalajaraSearch in Google Scholar
Pitte, J.-R. (1996). Naissance et expansion des restaurants. In J.-L. Flandrin, & M. Montanari (coord.), Histoire de l’alimentation (pp. 767–778). Paris: Fayard.PitteJ.-R.1996Naissance et expansion des restaurantsInFlandrinJ.-L.MontanariM.(coord.),Histoire de l’alimentation767778ParisFayardSearch in Google Scholar
Poulain, J.-P. (1997). Goût du terroir et tourisme vert à l’heure de l’Europe. Ethnologie française, 27 (1), 18–26.PoulainJ.-P.1997Goût du terroir et tourisme vert à l’heure de l’EuropeEthnologie française2711826Search in Google Scholar
Poulain, J.-P. (2002). Sociologies de l’alimentation. Paris: Presses universitaires de France.PoulainJ.-P.2002Sociologies de l’alimentationParisPresses universitaires de FranceSearch in Google Scholar
Ravenscroft, N., & Westering, J. van (2002). Gastronomy and intellectual property. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 153–165). New York: Routledge.RavenscroftN.WesteringJ. van2002Gastronomy and intellectual propertyInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy153165New YorkRoutledgeSearch in Google Scholar
Research and Markets (2020). Report ‘Global Culinary Tourism Market’. Research and Markets. https://www.researchandmarkets.com/reports/5134108 [accessed at: 22-11-2020].Research and Markets2020Report ‘Global Culinary Tourism Market’Research and Marketshttps://www.researchandmarkets.com/reports/5134108 [accessed at: 22-11-2020].Search in Google Scholar
Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption?. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 3–20). New York: Routledge.RichardsG.2002Gastronomy: an essential ingredient in tourism production and consumption?InHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy320New YorkRoutledgeSearch in Google Scholar
Richards, G. (2012). Food and the tourism experience: major findings and policy orientations. In D. Dodd (eds.), Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism (pp. 13–46). Paris: OECD Publishing.RichardsG.2012Food and the tourism experience: major findings and policy orientationsInDoddD.(eds.),Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism1346ParisOECD Publishing10.1787/9789264171923-3-enSearch in Google Scholar
Richards, G. (2015). Evolving gastronomic experiences: from food to foodies to foodscapes. Journal of Gastronomy and Tourism, 1 (1), 5–17.RichardsG.2015Evolving gastronomic experiences: from food to foodies to foodscapesJournal of Gastronomy and Tourism1151710.3727/216929715X14298190828796Search in Google Scholar
Richards, G. (2020). The impact of crisis on travel: Covid-19 and other shocks. In F. Burini (ed.). Tourism Facing a Pandemic: From Crisis to Recovery (pp. 25–31). Università degli Studi di Bergamo.RichardsG.2020The impact of crisis on travel: Covid-19 and other shocksInBuriniF.(ed.).Tourism Facing a Pandemic: From Crisis to Recovery2531Università degli Studi di BergamoSearch in Google Scholar
Romagnoli, M. (2019). Gastronomic heritage elements at UNESCO: problems, reflections on and interpretations of a new heritage category. International Journal of Intangible Heritage, 14, 158–71.RomagnoliM.2019Gastronomic heritage elements at UNESCO: problems, reflections on and interpretations of a new heritage categoryInternational Journal of Intangible Heritage1415871Search in Google Scholar
Ruiz de Lera, E. (2012). Gastronomy as a key factor in branding Spain. In D. Dodd (eds.), Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism (pp.115–22). Paris: OECD Publishing.Ruiz de LeraE.2012Gastronomy as a key factor in branding SpainInDoddD.(eds.),Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism11522ParisOECD Publishing10.1787/9789264171923-9-enSearch in Google Scholar
Scarpato, R. (2002a). Gastronomy as a tourist product: the perspective of gastronomy studies. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 51–70). New York: Routledge.ScarpatoR.2002aGastronomy as a tourist product: the perspective of gastronomy studiesInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy5170New YorkRoutledgeSearch in Google Scholar
Scarpato, R. (2002b). Sustainable gastronomy as a tourist product. In A.-M. Hjalager, & G. Richards (eds.), Tourism and Gastronomy (pp. 132–52). New York: Routledge.ScarpatoR.2002bSustainable gastronomy as a tourist productInHjalagerA.-M.RichardsG.(eds.),Tourism and Gastronomy13252New YorkRoutledgeSearch in Google Scholar
Seta, C. de (1996), Grand Tour. The lure of Italy in the eighteenth century. In A. Wilton, & I. Bignamini (eds.), Grand Tour. The Lure of Italy in the Eighteenth Century (pp. 13–19). London: Tate Gallery Publishing.SetaC. de1996Grand Tour. The lure of Italy in the eighteenth centuryInWiltonA.BignaminiI.(eds.),Grand Tour. The Lure of Italy in the Eighteenth Century1319LondonTate Gallery PublishingSearch in Google Scholar
Silva, A. J. M. da (2015). La diète méditerranéenne. Paris: L’Harmattan.SilvaA. J. M. da2015La diète méditerranéenneParisL’HarmattanSearch in Google Scholar
Silva, A. J. M. da (2016a). Le régime UNESCO. Scotts Valley, CA: Createspace.SilvaA. J. M. da2016aLe régime UNESCOScotts Valley, CACreatespaceSearch in Google Scholar
Silva, A. J. M. da (2016b). Diaita Nostra – Patrimoines alimentaires, identité et gouvernementalité en Méditerranée. Evora: UNESCO Chair in Intangible Heritage and Traditional Know-How: Linking Heritage - University of Evora.SilvaA. J. M. da2016bDiaita Nostra – Patrimoines alimentaires, identité et gouvernementalité en MéditerranéeEvoraUNESCO Chair in Intangible Heritage and Traditional Know-How: Linking Heritage - University of EvoraSearch in Google Scholar
Silva, A. J. M. da (2018). From the Mediterranean Diet to the Diaita: The Epistemic Making of a Food Label. International Journal of Cultural Property, 25 (4), 573–595.SilvaA. J. M. da2018From the Mediterranean Diet to the Diaita: The Epistemic Making of a Food LabelInternational Journal of Cultural Property25457359510.1017/S0940739118000310Search in Google Scholar
Silva, A. J. M. da (2020). Désir de chair et raison végétarienne. Médicalisation et mise en patrimoine de l’alimentation en Méditerranée. In M. Oubahli (dir.), Manger au Maghreb : par les mots, les fruits et les légumes - Horizons Maghrébins 79 (pp. 200–214). Toulouse: Presses universitaires du Midi.SilvaA. J. M. da2020Désir de chair et raison végétarienne. Médicalisation et mise en patrimoine de l’alimentation en MéditerranéeInOubahliM.(dir.),Manger au Maghreb : par les mots, les fruits et les légumes - Horizons Maghrébins 79200214ToulousePresses universitaires du MidiSearch in Google Scholar
Silva, A. J. M. da (2021). In the shadow of the salt cod: Writing vs staging the stockfish history in the Iberian Peninsula. Trabalhos de Antropologia e Etnologia, 61, 167–209.SilvaA. J. M. da2021In the shadow of the salt cod: Writing vs staging the stockfish history in the Iberian PeninsulaTrabalhos de Antropologia e Etnologia61167209Search in Google Scholar
Soares, C. (2016). Arquéstrato, iguarias do mundo grego: guia gastronómico do Mediterrâneo Antigo. Coimbra: Imprensa da Universidade de Coimbra.SoaresC.2016Arquéstrato, iguarias do mundo grego: guia gastronómico do Mediterrâneo AntigoCoimbraImprensa da Universidade de Coimbra10.14195/978-989-26-1245-4Search in Google Scholar
Sumarto, R. H., Sumartono, S., Muluk, M. R. K. et al. (2020). Penta-helix and quintuple-helix in the management of tourism villages in Yogyakarta city. Australasian Accounting, Business and Finance Journal, 14(1), 46–57.SumartoR. H.SumartonoS.MulukM. R. K.2020Penta-helix and quintuple-helix in the management of tourism villages in Yogyakarta cityAustralasian Accounting, Business and Finance Journal141465710.14453/aabfj.v14i1.5Search in Google Scholar
Tena Meza, M. P., Ávila, R., & Navarro-Cerrillo, R. M. (2018). Tequila, heritage and tourism: Is the agave landscape sustainable?. In F. Xavier Medina, & J. Tresserras (eds.), Food, Gastronomy and Tourism: Social and Cultural Perspectives (pp. 49–67). Guadalajara: Universidad de Guadalajara.Tena MezaM. P.ÁvilaR.Navarro-CerrilloR. M.2018Tequila, heritage and tourism: Is the agave landscape sustainable?InXavier MedinaF.TresserrasJ.(eds.),Food, Gastronomy and Tourism: Social and Cultural Perspectives4967GuadalajaraUniversidad de GuadalajaraSearch in Google Scholar
UN (2020). Policy Brief: COVID-19 and Transforming Tourism. UN. https://unsdg.un.org/sites/default/files/2020-08/sg_policy_brief_covid-19_tourism_august_2020.pdf [accessed at: 27/11/2020].UN2020Policy Brief: COVID-19 and Transforming TourismUNhttps://unsdg.un.org/sites/default/files/2020-08/sg_policy_brief_covid-19_tourism_august_2020.pdf [accessed at: 27/11/2020].Search in Google Scholar
UNESCO (2003). Convention for the Safeguarding of the Intangible Cultural Heritage. UNESCO.UNESCO2003Convention for the Safeguarding of the Intangible Cultural HeritageUNESCOSearch in Google Scholar
UNESCO (2016). Creative Cities Network. UNESCO.UNESCO2016Creative Cities NetworkUNESCOSearch in Google Scholar
UNWTO (2019). Guidelines for the Development of Gastronomy Tourism. UNWTO / Basque Culinary Center.UNWTO2019Guidelines for the Development of Gastronomy TourismUNWTO / Basque Culinary CenterSearch in Google Scholar
UNWTO (2020). Cultural Tourism & COVID-19. UNWTO https://www.unwto.org/cultural-tourism-covid-19 [accessed at: 27/11/2020].UNWTO2020Cultural Tourism & COVID-19UNWTOhttps://www.unwto.org/cultural-tourism-covid-19 [accessed at: 27/11/2020].Search in Google Scholar
Urry, J. (2002a). Consuming Places. New York: Routledge.UrryJ.2002aConsuming PlacesNew YorkRoutledge10.4324/9780203202920Search in Google Scholar
Urry, J. (2002b). The Tourist Gaze. Thousand Oaks, CA: SAGE Publications.UrryJ.2002bThe Tourist GazeThousand Oaks, CASAGE PublicationsSearch in Google Scholar
Wang, N. (2000). Tourism and Modernity. A Sociological Analysis. Oxford: Pergamon.WangN.2000Tourism and Modernity. A Sociological AnalysisOxfordPergamonSearch in Google Scholar
WCCD (1995). Our Creative Diversity. UNESCO.WCCD1995Our Creative DiversityUNESCOSearch in Google Scholar
Westering, J. van (1999). Heritage and gastronomy: the pursuits of the “new” tourist. International Journal of Heritage Studies, 5(2), 75–81.WesteringJ. van1999Heritage and gastronomy: the pursuits of the “new” touristInternational Journal of Heritage Studies52758110.1080/13527259908722252Search in Google Scholar
Willett, W. C., Sacks, F., & Trichopoulou, A. (1995). Mediterranean diet pyramid: a cultural model for healthy eating. American Journal of Clinical Nutrition, 61 (6 - suppl.), 1402S–1406S.WillettW. C.SacksF.TrichopoulouA.1995Mediterranean diet pyramid: a cultural model for healthy eatingAmerican Journal of Clinical Nutrition616 - suppl.1402S1406S10.1093/ajcn/61.6.1402S7754995Search in Google Scholar
Wolf, E. (2019). Foreword. In S. K. Dixit (ed.). The Routledge Handbook of Gastronomic Tourism (pp. xxx–xxxii). New York: Routledge.WolfE.2019ForewordInDixitS. K.(ed.).The Routledge Handbook of Gastronomic TourismxxxxxxiiNew YorkRoutledgeSearch in Google Scholar
Xavier Medina, F. (2017). Reflexiones sobre el patrimonio y la alimentación desde las perspectivas cultural y turística. Anales de Antropología, 51, 106–13.Xavier MedinaF.2017Reflexiones sobre el patrimonio y la alimentación desde las perspectivas cultural y turísticaAnales de Antropología511061310.1016/j.antro.2017.02.001Search in Google Scholar
Xavier Medina, F., & Tresserras, J. (2018). Introduction. In F. Xavier Medina, & J. Tresserras (eds.), Food, Gastronomy and Tourism: Social and Cultural Perspectives (pp. 9–14). Guadalajara: Universidad de Guadalajara.Xavier MedinaF.TresserrasJ.2018IntroductionInXavier MedinaF.TresserrasJ.(eds.),Food, Gastronomy and Tourism: Social and Cultural Perspectives914GuadalajaraUniversidad de GuadalajaraSearch in Google Scholar