Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences

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Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience (2017, background): “…desire to understand the local culture (Fields, 2002; Henderson, 2009; López-Guzmán & Sánchez-Cañizares, 2012) or choose to intentionally search for extraordinary and peak experiences characterised by newness and uniqueness (Björk & Kauppinen-Räisänen, 2016a) or are restricted by special diets.”
Exploring the concept of extraordinary related to food tourists’ nature-based experience (2017, background): “Björk and Kauppinen-Räisänen (2014) concluded that food experiences are multidimensional in nature and it unfolds into five characterizing dimensions: food, social behaviour, external environment, service place and time.”
Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches (2017, background): “In this respect, the restaurant sector is one of the most important elements [99,100] to link food, tourism and local development, and the use of local food in local restaurants might increase the perceived authenticity of the restaurant experience.”