Reinventing the gastronomic identity of Croatian tourist destinations.

By Renata Fox. 2007

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Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans (2010, background): “Tourists’ increasing expectations for top service and food quality have created a strong demand for a wide variety of dining venues and menu options, with a growing emphasis on regional specialties and fresh ingredients (Fox, 2007).”
Using Local Cuisines when Promoting Small Caribbean Island Destinations (2013, background): “…the use of local cuisines has assumed a greater importance in destination 410 marketing (Boniface, 2003; Bessiere, 1998; du Rand & Heath, 2006; Fox, 2007; Hall & Sharples, 2003; Henderson, 2009; Horng & Tsai, 2010; Ignatov & Smith, 2006; McKercher, Okumus, & Okumus, 2008; Kivela & Crotts,…”
Globalisation and food consumption in tourism (2012, background): “Consequently, destination marketers and culinary suppliers should capitalise on this effect by emphasising the uniqueness of the local food culture and identities (Fox, 2007; Harrington, 2005).”
Factors influencing tourist food consumption. (2012, background): “The destination environment contributes factors such as gastronomic image/identity, marketing communications, service encounter, and servicescape (i.e., physical elements in a consumption setting's built environment) (Chang et al., 2011; Fox, 2007; Harrington, 2005).”