Policy, Support and Promotion for Food-Related Tourism Initiatives

By S. Boyne, D. Hall, F. Williams. 2003

214 citations recorded by the source corpus.

Subfields: Food Science, Marketing, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/3f6e5f0de2eb708cf0fffe137cf91b469c7d40b6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. C. Rinaldi
2. E. Heath
3. D. Quadri-Felitti
4. Sally Everett
5. Susan L. Slocum
6. Ann Marie Fiore
7. G. D. Rand
8. Tan Vo Thanh

In Marketing

1. D. Quadri-Felitti
2. Ann Marie Fiore
3. Fevzi Okumus
4. C. Rinaldi

In Sociology and Political Science

1. D. Quadri-Felitti
2. C. Rinaldi
3. E. Heath
4. G. Kock
5. Sally Everett
6. M. Scantlebury
7. Susan L. Slocum
8. Ann Marie Fiore

Citations in the corpus

• Towards a Framework for Food Tourism as an Element of Destination Marketing (2006, background): “Boyne et al. (2003) reinforce the need for a framework to enable the stakeholders to cooperate and achieve the effective implementation of marketing strategies regarding food tourism.”
• Experience economy constructs as a framework for understanding wine tourism (2012, background): “Shared understanding of the visitor experience by suppliers engenders cooperation and alignment in rural tourism product development (Boyne et al., 2003; Sparks and Malady, 2006; Stewart et al., 2008).”
• Food and tourism: an effective partnership? A UK-based review (2013, background): “…governance climate in the UK has shifted the emphasis away from sector-based development towards territory-based engagement which provides a more comprehensive and compact regional approach to food and tourism partnerships (Boyne et al., 2003; DEFRA, 2005, 2010; Maye, Holloway, & Kneafsey, 2007).”
• Using Local Cuisines when Promoting Small Caribbean Island Destinations (2013, background): “Boyne et al. (2003), on the other hand, identified four different types of culinary tourists. For the first group, food is an important factor in the vacation decision-making process, and this group actively searches for detailed information on the available local cuisines and the availability of di”
• Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches (2017, background): “It also fosters community participation [90,92], generates a multiplier effect in the local economy [28,89], contributes to the authenticity of a destination and ultimately strengthens the local economy [74,79].”