A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia

Impacts of authenticity, degree of adaptation and cultural contrast on travellers’ memorable gastronomy experiences

“…Given that food helps to project a destination's identity and culture, the image of local food should be treated with the same relevance as other aspects in terms of marketing promotion and communication. Indeed, branding food tourism must adopt a cultural approach, where foods are explicitly linked to their place of origin and to local culture, distinguishing them from those of other competitors (Lai, Khoo-Lattimore, & Wang, 2018).…”

Tourist satisfaction with quality of service, food, atmosphere, and value for money in restaurants of major cities of the Western Balkans

“…For foreign tourists, food is not just a means for satisfying their essential physiological needs, but a medium for experiencing other cultures. Through food, the hosts convey to the tourists the identity of the destination and bring its lifestyle closer to the guests (Lai, Khoo-Lattimore, & Ying, 2018). Foreign tourists are only interested in authentic food, made from local ingredients.…”

Attitudes of Tourists Towards New Gastronomy Products

“…Turistlerin gittikleri destinasyonlarda, tattıkları yiyecek-içecekler ve genel olarak gastronomi deneyimleri üzerine görüşleri, tutumları, istek ve beklentilerinin tespiti (Hjalager and Corigliono, 2000;Paisley et al, 2001;Torres, 2002;Wong and Quan, 2004;Shenoy, 2005;Tse and Crotts, 2005;Crotts, 2006, 2009;Fox, 2007;Kniazeva et al, 2007;Correia et al, 2008;Jalis et al, 2009;Köster, 2009;Gyimothy and Mykletun, 2009;Chang et al, 2010;Mak et al, 2012a;Updhyay and Sharma, 2014;Şengel vd. 2015;Andersson et al, 2016;Yoo, 2016;Ji et al, 2016;Galvez et al, 2017), yerel, otantik ve etnik yiyecek-içecek ve yemeklerin de turistik ürün/turizm ürünü kapsamında, destinasyonların çekicilik unsurları olarak ele alınan çalışmalar (Lai et al, 2018;Ranta, 2015;Mak et al, 2012b;Chez, 2011;Chambers, 2009;Kim et al, 2009;Regnier, 2009;Beer, 2008;Bessiere, 2008;Tellstrom et al, 2005;Cohen and Avieli, 2004) ile destinasyon seçimi, destinasyon tercihi ve destinasyon pazarlamasında yiyecek-içecek ve gastronomi öncelikleri, güdüleri ile bu konuda dikkat edilmesi gereken hususlara yönelik çalışmalar olarak (Hashimoto and Telfer, 2006;Karim, 2006;Okumuş et al, 2007;Fonte, 2008;Sims, 2009;…”