Food preferences of Chinese tourists
By R. C. Chang, J. Kivela, A. H. Mak. 2010
492 citations recorded by the source corpus.
Subfields: Food Science, Marketing, Sociology and Political Science
View Paper: https://www.semanticscholar.org/paper/013694c355cf1e02f3da595b81214f799d966581
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Citations in the corpus
- A mobilities approach to tourism from emerging world regions (2015, background): “Chinese tourists may show curiosity for the unfamiliar environment, but seek familiarity in hospitality services and food choices, with the latter often based on personal recommendations (Chang et al., 2010).”
- Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, background): “Non-local food in tourism destinations gives tourist an impression that this food is not authentic [10].”
- Factors influencing tourist food consumption. (2012, methodology): “Additionally, this focus also reflects the current state of the field, for existing studies on tourist food consumption largely adopted the preference and choice approach (e.g., Chang et al., 2010; Kim et al., 2009; Torres, 2002).”
- The effects of food-related personality traits on tourist food consumption motivations (2017, background): “The above-discussed studies have presented the view that motivations underpinning tourist food consumption can be highly related to tourist motivation, and yet, they also encompass more generic food choice motivations, such as seeking familiar flavour, core eating behaviour as identified in Chang et”
- Emotions elicited by local food consumption, memories, place attachment and behavioural intentions (2017, background): “…2000), determinants of food-related behaviours (Mak, Lumbers, Eves, & Chang, 2012), factors influencing local food consumption (Kim et al., 2009), gastronomic experiences (Chang et al., 2010; Kivela & Crotts, 2006), and food preferences and choice (Chang et al., 2010; Kivela & Crotts, 2006).”
- Globalisation and food consumption in tourism (2012, background): “For many tourists, consuming local delicacies and participating in local foodways are essential parts of the tourist experience (Chang, et al., 2010).”
- An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption (2013, background): “Chang et al. (2010) suggest that tourists are motivated to engage in special and memorable dining experiences so that they can share such experiences with their friends when they returned home.”
- Is Globalization Reducing Absolute Poverty (2014, result): “This is in line with Chang et al. (2010) who find that for tourists in”