Muñoz-Benito, R., Navajas-Romero, V., & Hernández-Rojas, R. D. (2023). Traditional gastronomy in Alto Guadalquivir: Origin of contemporary recipes in cordovan cuisine. International Journal Of Gastronomy And Food Science, 32. https://doi.org/10.1016/j.ijgfs.2023.100720 (Original work published 0 B.C.E.)
R. Muñoz-Benito V. Navajas-Romero R.D. Hernández-RojasSpain Gastronomy Cordoba Biocultural memory Identities Regional cuisine Socioeconomic development Traditional female cooks
Ver
Cordova-Buiza, F., Gabriel-Campos, E., Castano-Prieto, L., & Garcia-Garcia, L. (2021). The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist-The Case of Puno City (Peru). Sustainability, 13. https://doi.org/10.3390/su13169170 (Original work published aug)
Franklin Cordova-Buiza Edwin Gabriel-Campos Lucia Castano-Prieto Lucia Garcia-Garciacultural heritage Peru Tourism UNESCO perception Life satisfaction Satisfaction Tourism Gastronomy tourist destination Motivation psychology public attitude Puno [Peru] Segmentation
Ver
Rojas-Rivas, E., Rendon-Dominguez, A., Felipe-Salinas, J. A., & Cuffia, F. (2020). What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach. Food Quality And Preference, 83. https://doi.org/10.1016/j.foodqual.2020.103930 (Original work published jul)
Edgar Rojas-Rivas Alicia Rendon-Dominguez Jose Felipe-Salinas Facundo CuffiaGastronomy Chefs and consumers Free listing task Open-ended questions Social representation Word association
Ver
La Ghezza, L. (2022). Heritage Tourism: The Case Study of I Benedettini (BARI). Springer Nature. https://doi.org/10.1007/978-3-031-10800-6_2
L. La GhezzaIntangible cultural heritage Gastronomy Community-based tourism heritage tourism Landscape
Ver