Otwarty dostęp

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


Zacytuj

Ashleigh, E., Eerang P., Sangkyun K. et al. (2018). What is food tourism?. Tourism Management, 68, 250–263. AshleighE. EerangP. SangkyunK. 2018 What is food tourism? Tourism Management 68 250 263 10.1016/j.tourman.2018.03.025 Search 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. 2002 Regional food cultures: integral to the rural tourism product? In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 207 223 New York Routledge Search 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. 2014 Food-branding places – A sensory perspective Place Branding and Public Diplomacy 10 4 289 304 10.1057/pb.2014.29 Search in Google Scholar

Berliner, D., & Istasse, M. (2013). Les hyper-lieux du patrimoine mondial. Gradhiva, 18, 124–145. BerlinerD. IstasseM. 2013 Les hyper-lieux du patrimoine mondial Gradhiva 18 124 145 10.4000/gradhiva.2732 Search 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. 1998 Local development and heritage: traditional food and cuisine as tourist attractions in rural areas Sociologia Ruralis 38 1 21 34 10.1111/1467-9523.00061 Search in Google Scholar

Black, J. (2011). The British and the Grand Tour. New York: Routledge. BlackJ. 2011 The British and the Grand Tour New York Routledge 10.4324/9780203832448 Search in Google Scholar

Bortolotto, C. (2011). Le trouble du patrimoine culturel immatériel. Introduction. Terrain, 26, 21–42. BortolottoC. 2011 Le trouble du patrimoine culturel immatériel. Introduction Terrain 26 21 42 10.4000/books.editionsmsh.3552 Search 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. BoyneS WilliamsF. HallD. 2002 On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 91 114 New York Routledge Search in Google Scholar

Brillat-Savarin, J. A. (1848). La physiologie du goût. Paris: Gabriel de Gonet Éditeur. Brillat-SavarinJ. A. 1848 La physiologie du goût Paris Gabriel de Gonet Éditeur Search 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. 2015 A diet too far? Intangible cultural heritage, cultural diversity, and culinary practices In CalboliI. RadavanS. (eds.), Protecting and Promoting Diversity with Intellectual Property Law 472 493 Cambridge Cambridge University Press 10.1017/CBO9781107588479.024 Search 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. 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]. 10.1186/2192-5372-1-2 Search 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. 2008 Culinary tourism in Tuscany: media fantasies, imagined traditions and transformative travel In LysaghtP. (ed.), Tourism and Museum: Sanitas per Aquas, Spas, Lifestyles and Foodways 235 51 Innsbruck StudienVerlag Search 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. 2018a The rise of slow in a fast world In ClancyM. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life New York Routledge 10.4324/9781315686714 Search 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. 2018b The promise and pitfalls of slow In ClancyM. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life New York Routledge 10.4324/9781315686714 Search in Google Scholar

Cohen, E., & Avieli, N. (2004). Food in tourism: attraction and impediment. Annals of Tourism Research, 31 (4), 755–778. CohenE. AvieliN. 2004 Food in tourism: attraction and impediment Annals of Tourism Research 31 4 755 778 10.1016/j.annals.2004.02.003 Search 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. 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]. 10.4000/insituarss.436 Search 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. 2002 The route to quality: Italian gastronomy networks in operation In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 166 85 New York Routledge Search 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. 2018 Slow food in slow tourism In ClancyM. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life New York Routledge 10.4324/9781315686714-7 Search 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. 2008 L’UNESCO et la doctrine du tourisme culturel. Généalogie d’un “bon” tourisme Civilisations 57 1/2 41 56 10.4000/civilisations.1541 Search 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. 1996 L’émergence des cuisines régionales In FlandrinJ.-L. MontanariM. (coord.), Histoire de l’alimentation 823 841 Paris Fayard Search 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. 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]. 10.7202/1040342ar Search 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. 2019 The role of gastronomic tourism in rural development In DixitS. K. (ed.), The Routledge Handbook of Gastronomic Tourism 62 69 New York Routledge 10.4324/9781315147628-9 Search 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. 2016 The effects of UNESCO World Heritage List inscription on tourism destinations performance in Italian regions Economic Modelling 53 494 508 10.1016/j.econmod.2015.10.049 Search 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. 2018 Gastronomy tourism: an interdisciplinary literature. Review of research areas, disciplines, and dynamics Journal of Gastronomy and Tourism 3 131 46 10.3727/216929718X15281329212243 Search in Google Scholar

Defer, P. (1987). Tourisme et gastronomie. The Tourist Review, 42 (3), 7–8. DeferP. 1987 Tourisme et gastronomie The Tourist Review 42 3 7 8 10.1108/eb057973 Search 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. 2012 Un modèle alimentaire construit par les scientifiques In CIHEAM (dir.), Mediterra 2012 — La diète méditerranéenne pour un développement régional durable 73 91 Paris Presses de Sciences-Po 10.3917/scpo.chea.2012.01.0073 Search 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. 2002 Demand for the gastronomy tourism product: motivational factors In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 36 50 New York Routledge 10.4324/9780203218617-9 Search in Google Scholar

Fischler, C. (1995). El (H)omnívoro. El gusto, la cocina y el cuerpo. Barcelona: Editorial Anagrama. FischlerC. 1995 El (H)omnívoro. El gusto, la cocina y el cuerpo Barcelona Editorial Anagrama Search 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. 2020 Gastronomy tourism and Covid-19: technologies for overcoming current and future restrictions In BuriniF. (ed.). Tourism Facing a Pandemic: From Crisis to Recovery 45 52 Bergamo Università degli Studi di Bergamo Search 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. 1996 The Journey In WiltonA. BignaminiI. (eds.), Grand Tour: The Lure of Italy in the Eighteenth Century 93 94 London Tate Gallery Publishing Search 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. 2002a The tourist terroir of New Zealand wine: the importance of region in the wine tourism experience In MontanariA. (ed.), Food and Environment. Geographies of Taste 69 91 Rome Societa Geografica Italiana Search 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. 2002b Tourism as a force for gastronomic globalization and localization In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 71 87 New York Routledge Search 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. 2003 The consumption of experiences or the experience of consumption? An introduction to the tourism of taste In HallC. M. SharplesL. MitchellR. (eds.), Food Tourism around the World: Development, Management and Markets 1 24 Burlington, MA Butterworth-Heinemann 10.1016/B978-0-7506-5503-3.50004-X Search 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. 2003 Consuming places: the role of food, wine and tourism in regional development In HallC. M. SharplesL. MitchellR. (eds.), Food Tourism around the World: Development, Management and Markets 25 59 Burlington, MA Butterworth-Heinemann 10.1016/B978-0-7506-5503-3.50005-1 Search 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. 2002 A typology of gastronomy tourism In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 21 35 New York Routledge 10.4324/9780203218617-8 Search 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. 2002a Tourism and gastronomy In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy iv New York Routledge 10.4324/9780203218617 Search 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. 2002b Preface In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy xii xiii New York Routledge 10.4324/9780203218617 Search 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. 2017 Times changes everything: Futurist/Modernist cooking In BottinelliS. d’Ayala ValvaM. (eds.), The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices 45 60 Fayetteville University of Arkansas Press 10.2307/j.ctt1n7qkd6.7 Search 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. 2019 Markets, festivals and shows: Sustainable approaches to gastronomic tourism through collaboration In DixitS. K. (ed.). The Routledge Handbook of Gastronomic Tourism 289 297 New York Routledge Search 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. 2002 Taste of Wales – Blas Ar Gymru’: institutional malaise in promoting Welsh food tourism products In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 115 131 New York Routledge Search 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. 2020 Corona pandemic as exogenous shock for international tourism: a context analysis In BuriniF. (ed.). Tourism Facing a Pandemic: From Crisis to Recovery 15 24 Rome Università degli Studi di Bergamo Search in Google Scholar

Keys, A., & Keys, M. (1959). Eat Well and Stay Well. New York: Doubleday. KeysA. KeysM. 1959 Eat Well and Stay Well New York Doubleday Search 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. 2006 Comer bien, sentirse bien. La receta mediterránea Fundación Dieta Mediterránea / Ministerio de Agricultura, Pesca y Alimentación de España Search 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. 1980 Seven Countries. A Multivariate Analysis of Death and Coronary Heart Disease Cambridge, MA Harvard University Press 10.4159/harvard.9780674497887 Search 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. 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]. 10.4000/aof.8384 Search 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. 2006 Tourism and gastronomy: gastronomy's influence on how tourists experience a destination Journal of Hospitality & Tourism Research 30 3 354 377 10.1177/1096348006286797 Search in Google Scholar

Krippendorf, J. (1987). The Holiday Makers: Understanding the Impact of Leisure and Travel. Portsmouth, NH: Heinemann. KrippendorfJ. 1987 The Holiday Makers: Understanding the Impact of Leisure and Travel Portsmouth, NH Heinemann Search 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. 2021 Cuisine, gastronomy and medicine in the middle ages: a reappraisal In SoaresC. SilveiraA. J. T. LauriouxB. Mesa dos sentidos & sentidos da mesa 1 119 130 Coimbra Imprensa da Universidade de Coimbra Search 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. 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 101 111 Paris OECD Publishing 10.1787/9789264171923-8-en Search in Google Scholar

Levenstein, H. (2004). We’ll Always Have Paris: American Tourists in France Since 1930. Chicago, IL: University of Chicago Press. LevensteinH. 2004 We’ll Always Have Paris: American Tourists in France Since 1930 Chicago, IL University of Chicago Press 10.7208/chicago/9780226473802.001.0001 Search 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. 2012 Fear for Food. A History of Why We Worry about What We Eat Chicago, IL University of Chicago Press 10.7208/chicago/9780226473734.001.0001 Search 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. 2015 The semiotics of innovation In TrifonasP. P. (ed.), International Handbook of Semiotics 377 388 New York Springer 10.1007/978-94-017-9404-6_17 Search in Google Scholar

MacCannell, D. (1999). The Tourist: A New Theory of the Leisure Class. Berkeley: University of California Press. MacCannellD. 1999 The Tourist: A New Theory of the Leisure Class Berkeley University of California Press Search 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. 2018a Slow travel and tourism: new concept or new label? In ClancyM. (ed.), Slow Tourism, Food and Cities: Pace and the Search for the Good Life New York Routledge 10.4324/9781315686714-4 Search 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. 2019 Transforming the terroir into a tourist destination In DixitS. K. (ed.). The Routledge Handbook of Gastronomic Tourism 70 78 New York Routledge 10.4324/9781315147628-10 Search 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. 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]. 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. 2004 Can slow tourism bring new life to alpine regions In WeirmairK. MathiesC. (eds.), The Tourism and Leisure Industry. Shaping the Future 93 103 Philadelphia, PA Haworth Hospitality Press Search 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. 2016 Food incursions into global heritage: Peruvian cuisine's slippery road to UNESCO Social Anthropology 24 3 338 352 10.1111/1469-8676.12300 Search 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. 2003 Consuming tourists: food tourism consumer behaviour In HallC. M. SharplesL. MitchellR. (eds.), Food Tourism around the World: Development, Management and Markets 60 80 Burlington, MA Butterworth-Heinemann 10.1016/B978-0-7506-5503-3.50006-3 Search 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. 2016 Tourism and Sustainability: Development, Globalisation and New Tourism in the Third World New York Routledge Search 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. 2019 Historical evolution of gastronomic tourism In DixitS. K. (ed.). The Routledge Handbook of Gastronomic Tourism 24 31 New York Routledge 10.4324/9781315147628-4 Search in Google Scholar

OECD (2020). Rebuilding Tourism for the Future: COVID-19 Policy Response and Recovery. OECD. OECD 2020 Rebuilding Tourism for the Future: COVID-19 Policy Response and Recovery OECD Search in Google Scholar

Olivier, L. (2013). Notre passé n’est pas à vendre. Complutum, 24 (1), 29–39. OlivierL. 2013 Notre passé n’est pas à vendre Complutum 24 1 29 39 10.5209/rev_CMPL.2013.v24.n1.42323 Search 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. 2015 Branding food culture: UNESCO creative cities of gastronomy Journal of Food Products Marketing https://doi.org/10.1080/10454446.2014.1000441. 10.1080/10454446.2014.1000441 Search 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. 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]. 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. del 2018 Culinary associations as a driving force for local development: the case of the Baix Llobregat Gastronomy Association (agt), Barcelona In Xavier MedinaF. TresserrasJ. (eds.), Food, Gastronomy and Tourism. Social and Cultural Perspectives 85 99 Guadalajara Universidad de Guadalajara Search 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. 1996 Naissance et expansion des restaurants In FlandrinJ.-L. MontanariM. (coord.), Histoire de l’alimentation 767 778 Paris Fayard Search 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. 1997 Goût du terroir et tourisme vert à l’heure de l’Europe Ethnologie française 27 1 18 26 Search in Google Scholar

Poulain, J.-P. (2002). Sociologies de l’alimentation. Paris: Presses universitaires de France. PoulainJ.-P. 2002 Sociologies de l’alimentation Paris Presses universitaires de France Search 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. van 2002 Gastronomy and intellectual property In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 153 165 New York Routledge Search 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 Markets 2020 Report ‘Global Culinary Tourism Market’ Research and Markets https://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. 2002 Gastronomy: an essential ingredient in tourism production and consumption? In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 3 20 New York Routledge Search 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. 2012 Food and the tourism experience: major findings and policy orientations In DoddD. (eds.), Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism 13 46 Paris OECD Publishing 10.1787/9789264171923-3-en Search 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. 2015 Evolving gastronomic experiences: from food to foodies to foodscapes Journal of Gastronomy and Tourism 1 1 5 17 10.3727/216929715X14298190828796 Search 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. 2020 The impact of crisis on travel: Covid-19 and other shocks In BuriniF. (ed.). Tourism Facing a Pandemic: From Crisis to Recovery 25 31 Università degli Studi di Bergamo Search 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. 2019 Gastronomic heritage elements at UNESCO: problems, reflections on and interpretations of a new heritage category International Journal of Intangible Heritage 14 158 71 Search 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. 2012 Gastronomy as a key factor in branding Spain In DoddD. (eds.), Food and the Tourism Experience: The OECD-Korea Workshop, OECD Studies on Tourism 115 22 Paris OECD Publishing 10.1787/9789264171923-9-en Search 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. 2002a Gastronomy as a tourist product: the perspective of gastronomy studies In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 51 70 New York Routledge Search 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. 2002b Sustainable gastronomy as a tourist product In HjalagerA.-M. RichardsG. (eds.), Tourism and Gastronomy 132 52 New York Routledge Search 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. de 1996 Grand Tour. The lure of Italy in the eighteenth century In WiltonA. BignaminiI. (eds.), Grand Tour. The Lure of Italy in the Eighteenth Century 13 19 London Tate Gallery Publishing Search in Google Scholar

Silva, A. J. M. da (2015). La diète méditerranéenne. Paris: L’Harmattan. SilvaA. J. M. da 2015 La diète méditerranéenne Paris L’Harmattan Search in Google Scholar

Silva, A. J. M. da (2016a). Le régime UNESCO. Scotts Valley, CA: Createspace. SilvaA. J. M. da 2016a Le régime UNESCO Scotts Valley, CA Createspace Search 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. 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 Search 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. 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 10.1017/S0940739118000310 Search 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. da 2020 Désir de chair et raison végétarienne. Médicalisation et mise en patrimoine de l’alimentation en Méditerranée In OubahliM. (dir.), Manger au Maghreb : par les mots, les fruits et les légumes - Horizons Maghrébins 79 200 214 Toulouse Presses universitaires du Midi Search 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. 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 Search in Google Scholar

Soares, C. (2016). Arquéstrato, iguarias do mundo grego: guia gastronómico do Mediterrâneo Antigo. Coimbra: Imprensa da Universidade de Coimbra. SoaresC. 2016 Arquéstrato, iguarias do mundo grego: guia gastronómico do Mediterrâneo Antigo Coimbra Imprensa da Universidade de Coimbra 10.14195/978-989-26-1245-4 Search 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. 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 10.14453/aabfj.v14i1.5 Search 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. 2018 Tequila, heritage and tourism: Is the agave landscape sustainable? In Xavier MedinaF. TresserrasJ. (eds.), Food, Gastronomy and Tourism: Social and Cultural Perspectives 49 67 Guadalajara Universidad de Guadalajara Search 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]. 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]. Search in Google Scholar

UNESCO (2003). Convention for the Safeguarding of the Intangible Cultural Heritage. UNESCO. UNESCO 2003 Convention for the Safeguarding of the Intangible Cultural Heritage UNESCO Search in Google Scholar

UNESCO (2016). Creative Cities Network. UNESCO. UNESCO 2016 Creative Cities Network UNESCO Search in Google Scholar

UNWTO (2019). Guidelines for the Development of Gastronomy Tourism. UNWTO / Basque Culinary Center. UNWTO 2019 Guidelines for the Development of Gastronomy Tourism UNWTO / Basque Culinary Center Search in Google Scholar

UNWTO (2020). Cultural Tourism & COVID-19. UNWTO https://www.unwto.org/cultural-tourism-covid-19 [accessed at: 27/11/2020]. UNWTO 2020 Cultural Tourism & COVID-19 UNWTO https://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. 2002a Consuming Places New York Routledge 10.4324/9780203202920 Search in Google Scholar

Urry, J. (2002b). The Tourist Gaze. Thousand Oaks, CA: SAGE Publications. UrryJ. 2002b The Tourist Gaze Thousand Oaks, CA SAGE Publications Search in Google Scholar

Wang, N. (2000). Tourism and Modernity. A Sociological Analysis. Oxford: Pergamon. WangN. 2000 Tourism and Modernity. A Sociological Analysis Oxford Pergamon Search in Google Scholar

WCCD (1995). Our Creative Diversity. UNESCO. WCCD 1995 Our Creative Diversity UNESCO Search 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. van 1999 Heritage and gastronomy: the pursuits of the “new” tourist International Journal of Heritage Studies 5 2 75 81 10.1080/13527259908722252 Search 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. 1995 Mediterranean diet pyramid: a cultural model for healthy eating American Journal of Clinical Nutrition 61 6 - suppl. 1402S 1406S 10.1093/ajcn/61.6.1402S7754995 Search 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. 2019 Foreword In DixitS. K. (ed.). The Routledge Handbook of Gastronomic Tourism xxx xxxii New York Routledge Search 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. 2017 Reflexiones sobre el patrimonio y la alimentación desde las perspectivas cultural y turística Anales de Antropología 51 106 13 10.1016/j.antro.2017.02.001 Search 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. 2018 Introduction In Xavier MedinaF. TresserrasJ. (eds.), Food, Gastronomy and Tourism: Social and Cultural Perspectives 9 14 Guadalajara Universidad de Guadalajara Search in Google Scholar

eISSN:
2182-4924
Język:
Angielski
Częstotliwość wydawania:
3 razy w roku
Dziedziny czasopisma:
Business and Economics, Business Management, other, Industries, Tourism, Hospitality, Travel, Event Industry, Leisure Industry, Sports and Recreation