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Cited by 1,067Culinary Culture and TourismDiverse Aspects of Tourism ResearchFood, Nutrition, and Cultural Practices

The DOI matches its Crossref record; 43 of the 45 references it cites were found in a registry or an index.

Food in tourism

Cohen, Erik, Avieli, Nir·2004·Annals of Tourism Research
DOI 10.1016/j.annals.2004.02.003
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Crossref · 10.1016/j.annals.2004.02.003

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43 of 43 references verified0 citation errors · 0 not checkable

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Show all 45 references

2 of the 45 references couldn’t be matched to a known paper.

Research works printed but not linked: 9

  1. Chaitrong, 1999, Major Boost for Thai Restaurants Abroad, The Nation [Bangalore], June 29, B4
  2. Chikhaoui, T. 2000 Harmonization of Tunisian Health Requirements of Fishery Products with those of the European Union: A Quality Improvement and an Export Promotion. Paper Presented at the Local Food and Tourism International Conference, Larnaka, Cyprus. Madrid: World Tourism Organization.
  3. Cohen, 1992, Tourist Arts, Progress in Tourism, Recreation and Hospitality Management, 4, 3
  4. Douglas, 1972, Deciphering a Meal, Daedalus, 101, 61
  5. Duke, M. 2000 Safe Food—Everyone’s Responsibility. Paper Presented at the Local Food and Tourism International Conference, Larnaka, Cyprus. Madrid: World Tourism Organization.
  6. Leu, W. 2000 Local and Regional Cuisine: A Tourism Marketing Tool yet to be Discovered. Paper Presented at the Local Food and Tourism International Conference, Larnaka, Cyprus. Madrid: World Tourism Organization.
  7. Per-Anders, M. 2000 Combined Promotion of Local Food (Culinary Heritage), Food Safety and Health Food (Functional Food) in Future Tourism. Paper Presented at the Local Food and Tourism International Conference, Larnaka, Cyprus. Madrid: World Tourism Organization.
  8. Skinner, P. 2000 Quality Food/Wine Tourism: Compatibility with Local Culinary Tradition. Paper Presented at the Local Food and Tourism International Conference, Larnaka, Cyprus. Madrid: World Tourism Organization.
  9. van Westering, J., Y. Poria, and N. Liapis 2000 Using Food and Food History as a Resource for Tourism. Paper Presented at the Local Food and Tourism International Conference, Larnaka, Cyprus. Madrid: World Tourism Organization.

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Metadata

Authors
Cohen, E., & Avieli, N.
Affiliations
National University of Singapore (SG)
ORCID
Avieli, Nir
Venue
Annals of Tourism Research
Publisher
Elsevier BV
Published
2004-10
Volume
31
Issue
4
Pages
755-778
ISSN
0160-7383 (ISSN-L)
DOI
10.1016/j.annals.2004.02.003
OpenAlex
W94150166
Cited by
1,067
References
45
Citations by year
2026: 49 · 2025: 56 · 2024: 60 · 2023: 73 · 2022: 76 · 2021: 84 · 2020: 87 · 2019: 80 · 2018: 76 · 2017: 75 · 2016: 61 · 2015: 68 · 2014: 48 · 2013: 44 · 2012: 28
FWCI
10.02
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Annals of Tourism Research (publishedVersion)
  • National University of Singapore (submittedVersion)
Topics
  • Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Culinary Culture and Tourism
  • Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Diverse Aspects of Tourism Research
  • Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
Keywords
food tourism, food experience, local cuisine, ethnic restaurants, food hygiene, food safety, health considerations, communication barriers

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