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Culinary Culture and Tourism
TopicLeading institutions, researchers & key papers
This cluster of papers explores the intersection of food, tourism, and gastronomy, focusing on topics such as the tourist experience of local cuisine, destination marketing through food, sustainability of traditional foods, and the role of gastronomy in shaping regional identity. It delves into the motivations, behaviors, and perceptions of food tourists and the impact of culinary experiences on overall travel satisfaction.
27
Works
IDs:OpenAlex
How has Culinary Culture and Tourism's publication output changed over time?
ScholarIQpublication output · 1999–2024
Output grew100% over the shown period — from 1 works in 1999 to 2 in 2024.
1
1
1
1
1
1
1
1
2
199920032006201120152018202020212024
What are the most-cited papers on Culinary Culture and Tourism?
ScholarIQmost cited works
Mediterranean diet pyramid today. Science and cultural updates
Anna Bach-Faig, Elliot M Berry, Denis Lairon, Joan Reguant, Antonia Trichopoulou, S. Dernini, F Xavier Medina, Maurizio Battino, Rekia Belahsen, Gemma Miranda, Lluís Serra‐Majem
Public Health Nutrition. 20111,772 CitationsOPEN ACCESS
Feast for the Eyes: Effects of Food Perceptions and Computer Vision Features on Food Photo Popularity
Yilang Peng, John B. Jemmott
S4306401280. 201837 CitationsOPEN ACCESS
Where is Culinary Culture and Tourism research published, and who funds it?
ScholarIQvenues & funding sources
TOP JOURNALS
S430640128037
S430640124425
TOP FUNDERS
National Science Foundation—
NIH—
Wellcome Trust—
European Research Council—
Funder breakdown is a member featureSign up free to unlock
How much of the research on Culinary Culture and Tourism is open access?
ScholarIQopen access share
40%OPEN ACCESS
Gold
10%
Green
10%
Hybrid
10%
Bronze
10%
Closed
60%
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