Antecedents of novelty seeking: international visitors’ propensity to experiment across Hong Kong's culinary traditions

By Peter S. M. Tse, John C. Crotts. 2005

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Globalisation and food consumption in tourism (2012, background): “…with the type of cuisine/food tourists prefer and consume in destinations, the perceived functional and symbolic importance of the cuisine/food chosen, and the salient factors influencing tourists' consumption (e.g., Chang, et al., 2010; Kim, et al., 2009; Torres, 2002, 2003; Tse & Crotts, 2005).”
Food and tourism synergies: perspectives on consumption, production and destination development (2017, background): “In view of this, set categories in terms of food tourist typologies (e.g. Cohen, & Avieli, 2004; Hjalager, 2004; Tse & Crotts, 2005) are therefore questionable.”
The effects of food-related personality traits on tourist food consumption motivations (2017, background): “For example, Tse and Crotts (2005) proposed a link between tourist culinary choice and their national culture.”
Factors influencing tourist food consumption. (2012, background): “example, Tse and Crotts (2005) propose a link between tourist culinary choice and their national”
''If I was going to die I should at least be having fun": Travel blogs, meaning and tourist experience (2015, background): “Accounts of novelty are cued by words such as ‘first time’, ‘new’, ‘surreal, ‘weird’, ‘strange’ and ‘interesting’ which reflect the four components of novelty: thrill, change from routine, boredom alleviation and surprise (Tse & Crotts, 2005).”