As tourism became more accessible, the number of visitors to various destinations
increased, and that led to mass tourism. In the few last decades, new types of tourism started …

This study examines the evolution of food and gastronomy research in hospitality and
tourism (H&T) in the 40 years between 1976 and 2016, highlighting emerging research …

Gastronomy has become one of the fundamental elements in the choice of a tourist
destination (15% of tourists have, among their main motivations in choosing their tourist …

The purpose of this article is to give insight into gastronomic tourism in Europe. The second
idea that we develop in this article refer to the values of the gastronomy, precisely: ethical …

Previous research on tourist food consumption acknowledges that food-related personality
traits, including neophilic and neophobic tendencies, can impede or encourage tourists to try …

This study assessed attitudes, intentions, and travel planning behavior for potential food
tourists. Using two-step cluster analysis, respondents were segmented into three groups …

This paper aims to (a) analyze the diverse views held about slow tourism in the Caribbean
islands of Antigua and Barbuda, and (b) to propose a conceptual basis for slow tourism as a …

For some tourists, shopping is a “must-do” activity, and many tourists' purchases can be
classified as souvenirs. This study employs a grounded theory approach to explore the …

Slow food movement gave rise to subsequent movements including Cittáslow and slow
tourism. This emphasises a steady state mindful approach to travel and consumption …

Food is a sustainable part of destination tourism. However, few studies attempt to separate
and examine the role played by local foods within tourists' overall experience when claiming …