Building a model of local food consumption on trips and holidays: A grounded theory approach
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Food consumption as sensory pleasure is supported by previous studies.
“Food consumption as sensory pleasure is supported by previous studies (Kim, Eves, & Scarles, 2009; Sparks et al., 2003).”
From Religious food as a tourism attraction: the roles of Buddhist temple food in Western tourist experience (2013) · cites this paper as Kim, Eves, & Scarles, 2009
Tourists acquire new culinary knowledge on table manners, new ingredients and different cooking methods while traveling in a foreign country.
“Tourists acquire new culinary knowledge on table manners, new ingredients and different cooking methods while traveling in a foreign country (Kim et al., 2009).”
From Religious food as a tourism attraction: the roles of Buddhist temple food in Western tourist experience (2013) · cites this paper as Kim et al., 2009
One of the most important reasons for tourists to partake of local food is the desire for an authentic travel experience.
“a few previous studies on tourists' dinning motivation found that one of the most important reasons for tourists to partake of local food was the desire for an authentic travel experience (Kim et al., 2009).”
From Religious food as a tourism attraction: the roles of Buddhist temple food in Western tourist experience (2013) · cites this paper as Kim et al., 2009
The citation lists haven’t been fetched yet
References 60 · Cited by 851
- Authors
- Kim, Y. G., Eves, A., & Scarles, C.
- Affiliations
- University of Surrey (GB)
- Corresponding author
- Kim, Yeong Gug
- Venue
- International Journal of Hospitality Management
- Publisher
- Elsevier BV
- Published
- 2009-09
- Volume
- 28
- Issue
- 3
- Pages
- 423-431
- ISSN
- 0278-4319 (ISSN-L)
- OpenAlex
- W2165238512
- Cited by
- 851
- References
- 60
- Citations by year
- 2026: 39 · 2025: 65 · 2024: 68 · 2023: 76 · 2022: 73 · 2021: 88 · 2020: 92 · 2019: 88 · 2018: 50 · 2017: 55 · 2016: 39 · 2015: 30 · 2014: 23 · 2013: 25 · 2012: 14
- FWCI
- 21.19
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Hospitality Management (publishedVersion)
- Surrey Research Insight Open Access (The University of Surrey) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Culinary Culture and Tourism
- Social Sciences › Sociology and Political Science › Diverse Aspects of Tourism Research
- Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Wine Industry and Tourism
- Keywords
- local food consumption, food tourism, tourist motivation, holidays, food neophilia, food neophobia, demographic factors, sensory appeal, authenticity, consumption models
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
