Culinary Tourism Supply Chains: A Preliminary Examination

By S. Smith, Honggen Xiao. 2008

318 citations recorded by the source corpus.

Subfields: Food Science, Sociology and Political Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/c51cb8b65211957aae8245a0573ff10fd79c774a

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. Sally Everett
2. Susan L. Slocum
3. O. Kim
4. Nara Yun
5. S. Seo

In Sociology and Political Science

1. Robin B. Dipietro
2. Jamie A. Levitt
3. Fang Meng
4. Sally Everett
5. Susan L. Slocum
6. Pei Zhang
7. O. Kim
8. Nara Yun

In Tourism, Leisure and Hospitality Management

1. Sally Everett
2. Susan L. Slocum

Citations in the corpus

• Destination food image and intention to eat destination foods: a view from Korea (2017, background): “Culinary tourism requires local or specialised knowledge representing local culture (Ignatov & Smith, 2006; Smith & Xiao, 2008).”
• Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation (2019, background): “Several researchers, including Richards (1996), Long (2004), and Smith and Xiao (2008), have also suggested that food tourism represents experiences in which a region’s local cuisine is consumed.”
• Food and tourism: an effective partnership? A UK-based review (2013, background): “As Table 1 shows (adapted from Smith & Xiao, 2008, p. 290), the vast array of food tourism opportunities and initiatives makes defining “food tourism” problematic.”