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Full Product Details

Author:   Saurabh Kumar Dixit (North Eastern Hill University, India) ,  Girish Prayag
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
Weight:   0.560kg
ISBN:  

9781032412832

ISBN 10:   1032412836
Pages:   146
Publication Date:   30 December 2022
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Introduction: Gastronomic tourism experiences and experiential marketing 1. Culinary destination consumer-based brand equity: exploring the influence of tourist gaze in relation to FoodPorn on social media 2. Exploring gastronomic tourism experiences through online platforms: evidence from Thai local communities 3. The culinary creative process of Michelin Star chefs 4. Gastronomic experience (co)creation: evidence from Taiwan and Catalonia 5. Gastro-nostalgia: towards a higher order measurement scale based on two gastro festivals 6. From plate to place: the role of restaurant servicescapes in the development of tourists' place meanings in Brittany, France 7. Blending tradition and modernity: gastronomic experiences in High Peruvian cuisine 8. Discovering gastronomic tourists’ profiles through artificial neural networks: analysis, opinions and attitudes

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Author Information

Saurabh Kumar Dixit is Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya), India. His research interests include Consumer Behavior, Gastronomic Tourism, and Experiential Management and Marketing in hospitality and tourism contexts. He has fifteen books to his credit. He is an editorial board member, and guest editor of many international journals. His detailed profile can be seen at https://www.routledge.com/authors/i15903-saurabh-dixit Girish Prayag is Professor of Tourism Marketing at the University of Canterbury Business School, Christchurch, New Zealand. He is the co-author and co-editor of several books in tourism including, Sense of Place and Place Attachment in Tourism (2021). He has published extensively on a range of tourism and hospitality topics including, food tourism and tourist emotions. He is the editor of method and practice for the journal Current Issues in Tourism and Speciality Chief Editor for Frontiers in Sustainable Tourism.

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