Reference
1. Baloglu, S. and Uysal, M. Market segments of push and pull motivations: a canonical correlation approach. International Journal of contemporary Hospitality Management,(8): 32-38, 19962.
2. Caplan P., Food, Health and Identity, London & New York, 1997
3. Cherry, E., Ellis, C. and DeSoucey, M. Food for Thought, Thought for Food: consumption, Identity, and Ethnography. Journal of Contemporary Ethnography, vol. 20, 2010
4. Aarts, H., Verplanken, B., & van Knippenberg, A. (1997). Habit and information use in travel mode choices. Acta Psychologica, 96, 1–14.
5. Adongo, C., Anuga, S., & Dayour, F. (2015). Will they tell others to taste? International tourists’ experience of Ghanaian cuisines. Tourism Management Perspectives, 15, 57–64. Berbel-Pinedaa, J. M., Palacios-Florencioa, B., Ramírez-Hurtadob, J. M., & Santos-Roldán, L. (2019).
6. Björk, P., & Kauppinen-Räisänen, H. (2019). Destination foodscape: A stage for travelers’ food experience. Tourism Management, 71, 466–475.
7. Brown, S. C., Stevens, R. A., Jr., Troiano, P. F., & Schneider, M. K. (2002). Exploring complex phenomena: Grounded theory in student affairs research. Journal of College Student Development, 43(2), 173–183.
8. Chandralal, L., Rindfleish, J., & Valenzuela, F. (2015). An application of travel blog narratives to explore memorable tourism experiences. Asia Pacific Journal of Tourism Research, 20(6), 680–93.
9. Chang, R. C. Y., Kivela, J., & Mak, A. H. N. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989–1011.
V. REFERENCE
1. Baloglu, S. and Uysal, M. Market segments of push and pull motivations: a canonical correlation approach. International Journal of contemporary Hospitality Management,(8): 32-38, 19962.
2. Caplan P., Food, Health and Identity, London & New York, 1997
3. Cherry, E., Ellis, C. and DeSoucey, M. Food for Thought, Thought for Food: consumption, Identity, and Ethnography. Journal of Contemporary Ethnography, vol. 20, 2010
4. Aarts, H., Verplanken, B., & van Knippenberg, A. (1997). Habit and information use in travel mode choices. Acta Psychologica, 96, 1–14.
5. Adongo, C., Anuga, S., & Dayour, F. (2015). Will they tell others to taste? International tourists’ experience of Ghanaian cuisines. Tourism Management Perspectives, 15, 57–64. Berbel-Pinedaa, J. M., Palacios-Florencioa, B., Ramírez-Hurtadob, J. M., & Santos-Roldán, L. (2019).
6. Björk, P., & Kauppinen-Räisänen, H. (2019). Destination foodscape: A stage for travelers’ food experience. Tourism Management, 71, 466–475.
7. Brown, S. C., Stevens, R. A., Jr., Troiano, P. F., & Schneider, M. K. (2002). Exploring complex phenomena: Grounded theory in student affairs research. Journal of College Student Development, 43(2), 173–183.
8. Chandralal, L., Rindfleish, J., & Valenzuela, F. (2015). An application of travel blog narratives to explore memorable tourism experiences. Asia Pacific Journal of Tourism Research, 20(6), 680–93.
9. Chang, R. C. Y., Kivela, J., & Mak, A. H. N. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989–1011.