Tourism recreation research

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  Año 2022, Vol. 47, Número 3

  • Editorial

    • Gastronomic tourism experiences and experiential marketing

      Saurabh Kumar Dixit, Girish Prayag

      págs. 217-220

      

  • Articles

    • Culinary destination consumer-based brand equity: exploring the influence of tourist gaze in relation to FoodPorn on social media

      Guljira Manimont, Steven Pike, Amanda Beatson, Sven Tuzovic

      • Resumen

      págs. 221-240

      

    • Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities

      Uraiporn Kattiyapornpong, Morakot Ditta-Apichai, Chatchasorn Chuntamara

      • Resumen

      págs. 241-257

      

    • The culinary creative process of Michelin Star chefs

      Arlindo Madeira, Teresa Palrão, Alexandra Sofia Marinho da Silva Mendes, Michael C. Ottenbacher

      • Resumen

      págs. 258-276

      

    • Gastronomic experience (co)creation: evidence from Taiwan and Catalonia

      Min-Pei Lin, Estela Mariné Roig, Nayra Llonch Molina

      • Resumen

      págs. 277-292

      

    • Gastro-nostalgia: towards a higher order measurement scale based on two gastro festivals

      Santanu Mandal, Sangeetha Gunasekar, Saurabh Kumar Dixit, Payel Das

      • Resumen

      págs. 293-315

      

    • From plate to place: the role of restaurant servicescapes in the development of tourists’ place meanings in Brittany, France

      Sheila Matson Barkat, Philippe Robert-Demontrond, Cele Otnes

      • Resumen

      págs. 316-331

      

    • Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine

      Sandra Cherro Osorio, Elspeth Frew, Clare Lade, Kim M. Williams

      • Resumen

      págs. 332-346

      

    • Discovering gastronomic tourists’ profiles through artificial neural networks: analysis, opinions and attitudes

      Salvador Moral Cuadra, Miguel Ángel Solano Sánchez, Antonio Menor Campos, Tomás López-Guzmán Guzmán

      • Resumen

      págs. 347-358