The aim of the research is to investigate whether purchasing decisions about bakery
products (bread, snacks and biscuits) are influenced by concerns about health, climate …

Gastronomic identity is a crucial segment of sustainable gastronomy and its successful
positioning in the tourism market. As such, it calls for the creation of a suitable …

This study investigates the effect of Sustainable Destination Preference (SDP) on the
relationship between escapism motivation, affordability perception, and tourist satisfaction at …

Culture-based traditional food experience (gastronomy) has become an exciting topic for
tourists worldwide. This is because gastronomic tourism offers a new alternative to a tourist …

This study aimed to evaluate community-based gastronomic tourism in Satun province,
Thailand, regarding the management for zero food waste, both by the entrepreneurs' and by …

This research assess the role of traditional food producers' activities in fostering local
sustainability in Poland. The study was carried out at the turn of 2021 and 2022, involving a …

Gastronomic tourism has become a dynamic segment within the tourism sector, serving as a
vital tool for the economic, cultural, and environmental growth of regions that emphasize …

Although tourists are increasingly seeking to actively engage in culinary heritage
experiences, empirical knowledge about the culinary tourist remains limited, encompassing …

This study explores the influence of culinary nostalgia on tourist behaviour, offering a
detailed analysis of how this psychological factor, combined with others, shapes tourists' …

The Autonomous Province of Vojvodina represents a region characterized by expressed
multi-ethnicity. This unique mixture of more than 30 different nations influenced the formation …