Remembered eating experiences described by the self, place, food, context and time

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Will they tell others to taste? International tourists' experience of Ghanaian cuisines (2015, background): “Unlike most research on tourist local food experienceswhich are largely based on food quality issues, this research has taken a further step by offering insight into tourists' memorable local food experiences based on the MTE scale by Kim et al., (2012). It provides theoretical contributions in the ”
Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience (2017, background): “These places can be restaurants that are explicitly designed to be experiential, like dark-room evening dining in Toronto or eating at a mystery café in Kashiwa or restaurants not necessarily perceived as experiential, like hotel restaurants (Kauppinen-Räisänen et al., 2013; Lanier & Hampton, 2009).”
Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences (2016, methodology): “Following the structure of Andersson and Mossberg (2004), Desmet and Schifferstein (2008) and Kauppinen-Räisänen et al. (2013), a multi-item question was generated.”