Globalisation and food consumption in tourism

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An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption (2013, background): “Mak et al. (2012) highlights the distinctive features of food consumption in tourism: it is largely essential; it occurs in a foreign and unfamiliar context; it is often of a temporal nature; and it bears symbolic meaning and can be associated with travel motivation.”
Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, background): “Despite the importance of local food for rural sustainability, tourists’ food consumption is often regarded as a sort of paradox of which there are both obligatory and symbolic facets [15].”
The effects of food-related personality traits on tourist food consumption motivations (2017, result): “literature (Mak et al., 2013). Valentine (1999) points out that much of the tourism literature has ignored the “bodily pleasure” to be derived from eating, the present findings provide evidence to support the significance of “sensory pleasure” in food consumption in tourism.”
Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches (2017, background): “Reconstructing and reinventing food cultures and identities is of paramount importance in gastronomic product development [80] and may support the achievement of competitive advantage [82] (p.”