This research investigates how and the extent to which co-creation activities of food tourism
in the context of the commercial tourism sector shape and influence the foodscape in an …

This study aims to understand the association between food souvenirs and a destination.
Most related studies focused on locally consumed food while this study aims at food that can …

Purpose This research focuses on analysing the effect of wine tourism on green product and
process innovations developed by Spanish wineries. In addition, age, size and membership …

The research on tourism is constant and unending; food and wine tourism research still
represents a small part inside this wider field. Wine tourism and events are critical for …

This research aims to explore tourists' willingness to pay (WTP) for food-and-wine
experiences according to the generational cohorts' theory. A positivist paradigm was …

This research contributes to the study of food tourism by analyzing the antecedents and
consequences of a novel concept named creative food tourism experience (CFTE). The …

Purpose The main aim of this research was to explore specialty coffee experience
dimensions and what drives revisit intentions through experiencescapes. The theoretical …

From a provider perspective, co-creation has contributed to design more personalized,
authentic and memorable destinations and experiences. However, the COVID-19 outbreak …

The global wine market is constantly evolving, and wine producers need to adapt to climate
change and, in some cases, to new marketing trends to remain competitive and sustain their …

The literature increasingly recognises the value of food and wine tourism for destinations'
competitiveness. Given the scarcity of conceptual and empirical studies on co-creation …