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2. The interplay of sensory and non-sensory factors in food tourism experiences
3. The tourist experience at urban food markets: a qualitative study in Palermo (Sicily)
4. TOURISM, CULTURAL HERITAGE AND URBAN REGENERATION: Changing Spaces in Historical Places: Edited by Nicholas Wise and Takamitsu Jimura. 213 pp.; ills., bibliog. Switzerland: Springer, 2020. $199.00 (cloth), isbn9783030419042; $23.74 (ebook), asinB086R7RLF9; $92.28 (paper), isbn9783030419073
5. Consumer behaviour in e-Tourism: Exploring new applications of machine learning in tourism studies.
6. 2022 APCG Student Paper Awards.
7. The future of food tourism in a post-COVID-19 world: insights from New Zealand
8. The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences
9. Seafood festivals for local development in Italy and Sweden
10. Food tourism: opportunities for SMEs through diaspora marketing?
11. The role of farm-to-table activities in agritourism towards sustainable development
12. Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention
13. A qualitative study of antecedents of enduring involvement and its role in dining experiences of tourists
14. Editorial: Pilgrimage-Induced Transformations: The 12th Annual International Religious Tourism & Pilgrimage Conference in Braga.
15. Who is an evangelist? Food tourists’ positive and negative eWOM behavior
16. Who killed food tourism? Unaware cannibalism in online conversations about traveling in Italy
17. Exploring the food tourism landscape and sustainable economic development goals in Dhofar Governorate, Oman : Maximising stakeholder benefits in the destination
18. Food tourism destinations’ imagery processing model
19. Savouring place: cheese as a food tourism destination landmark
20. Learning to face global food challenges through tourism experiences
21. Food tourism: cooking holiday experiences in East Asia
22. Hungry for more: understanding young domestic travellers’ return for Penang street food
23. Food consumption experiences: a framework for understanding food tourists’ behavioral intentions
24. Commentary: transitions research and sustainable tourism.
25. Sustainability transitions in tourism: on the transformation of a fragmented sector.
26. Culinary fans vs culinary critics: characteristics and behavior
27. Research trends on Pekasam as heritage food in Malaysia.
28. Wasta in business management: a critical review of recent developments and future trends in the tourism sector.
29. Exploring the Tourism, Neuro-tourism, and Hospitality Nexus: A Comprehensive Bibliometric Analysis.
30. LOCAL GASTRONOMIC POINTS AS PART OF SUSTAINABLE AGRITOURISM AND YOUNG PEOPLE'S PERCEPTION OF IT. CASE STUDY, SIBIU COUNTY, ROMANIA.
31. National tourism organizations and climate change.
32. Urban tourism transitions: doughnut economics applied to sustainable tourism development.
33. Local food: a source for destination attraction
34. PROMOTING ROMANIA'S CULINARY HERITAGE. CASE STUDY: LOCAL GASTRONOMIC POINTS.
35. Emerging themes in food tourism: a systematic literature review and research agenda.
36. Heritage Sites, Devotion, and Quality Enhancement in Tourism: The Promotion and Management of Ancient Marian Places of Worship along the Appian Way in Puglia and Basilicata.
37. A Process Map for Creating a 6+ Gastro-cluster Network: Facilitating Sustainable Gastronomic Destination Development in Africa and the World.
38. Exploring tourism competitiveness in developing economies: residents' perspective.
39. The relationship between sustainable values and the pro-environmental behaviour of outdoor sports tourism enthusiasts.
40. PARTICIPACIÓN ACTIVA Y PASIVA. DIFERENCIAS EN LA EXPERIENCIALIDAD Y MEMORABILIDAD DE EXPERIENCIAS DE TURISMO GASTRONÓMICO.
41. EXPERIENTIAL TOURISM: THE POTENTIAL OF CUENCA (SPAIN) AS A CREATIVE CITY OF GASTRONOMY.
42. A Qualitative Dynamic System Approach Post Covid-19 Recovering Strategy on the MSME and Tourism Sector of Cirebon, West Java.
43. Exploring Tourist Behavior on Halal Food as an Option for Culinary Tourism.
44. More-than-food tourism.
45. Significance of the Hitler's Highway with Regard to Traffic Safety, Historical and Cultural Heritage.
46. Resilience and innovation during crisis: Food and tourism businesses in New Zealand.
47. Gastronomic tourism experiences and experiential marketing.
48. GASTRONOMIC TOURISM IN THE REPUBLIC OF MOLDOVA - TRENDS AND OPPORTUNITIES.
49. Narcotourism: a conceptual framework and research agenda.
50. Exploring sustainable tourism innovations through topic modelling.
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