01513nas a2200157   4500000000100000000000100001008004100002260001500043100001300058700002200071245010600093856015600199300001200355520094100367020004701308       2020                            d  bIGI Global1 aB. Toker1 aH. Rezapouraghdam00aIntangible cultural heritage and management of educational tourism: An experiential learning approach  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85106705055&doi=10.4018%2f978-1-7998-4318-4.ch010&partnerID=40&md5=d8721ef0ea086d034aac7d042e5fa524  a199-2163 aTravel has been advocated as a fortifying ground for experiential learning that can engage individuals in numerous experiences through the observation of the destination society and culture. In spite of the vast literature available about the link between tourism and experiential learning outcomes, there are limited studies that gauge educational tourists  familiarity with the intangible cultural heritage of their host communities. Particularly, this study focuses on local food, which is known as a marker of the destination culture and an intangible heritage that plays an inevitable role in almost any tourism experience. Correspondingly, the current exploratory study took an experiential learning approach to understand educational tourists  knowledge about local foods in Cyprus. The findings of the research revealed that educational tourists have very meager knowledge of local foods. The discussion is accordingly provided.  a9781799843191 (ISBN); 9781799843184 (ISBN)