Issues

Special Issue: Creating, Managing and Marketing Gastronomy Experiences in Hospitality and Tourism. Guest Editors: Marcello M. Mariani, Stefano Bresciani

Guest editorial: Creating, managing and marketing gastronomy experiences in hospitality and tourism

Marcello M. Mariani; Stefano Bresciani
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Life events, philosophy, spirituality and gastronomy experience

Arnold Japutra; Fandy Tjiptono; Andhy Setyawan; Ida Bagus Gede Adi Permana; I Putu Esa Widaharthana
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Cocreation of gastronomy experience through cooking classes

Joanne Jung-Eun Yoo; Junkyu Park; Meehee Cho
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Gastro-tourism well-being: the interplays of salient and enduring determinants

Muhammet Kesgin; İrfan Önal; İhsan Kazkondu; Muzaffer Uysal
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Affective components of gastronomy tourism: measurement scale development and validation

Fu-Chieh Hsu; Jing Liu; Hua Lin
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Camera eats first: exploring food aesthetics portrayed on social media using deep learning

Alessandro Gambetti; Qiwei Han
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Effects of history, location and size of ethnic enclaves and ethnic restaurants on authentic cultural gastronomic experiences

Hanqun Song; Jong-Hyeong Kim
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Exploring consumers’ domestic gastronomy behaviour: a cross-national study of Italy and Fiji

Shavneet Sharma; Gurmeet Singh; Alberto Ferraris; Rashmini Sharma
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Haute cuisine three-star restaurants’ representation on websites and dining guides: a lexicometric analysis

Nathalie Montargot; Andreas Kallmuenzer; Sascha Kraus
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To stream or not to stream? Exploring factors influencing impulsive consumption through gastronomy livestreaming

Cheng Yu; Jun-Hwa Cheah; Yide Liu
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Multisensory prosumption: how cooking classes shape perceptions of destinations

Diana Aksenova; Wenjie Cai; Maria Gebbels
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Luxury hotels as orchestrators in gastronomic destination development and management: the case of Borgo Egnazia and the Itria Valley

Stefano Franco; Angelo Presenza; Antonio Messeni Petruzzelli
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Chaordic destination image formulation through gastronomy perspectives: evidence from Greece

Nikolaos Pappas; Eleni Michopoulou; Anna Farmaki; Emmanouela Leivadiotaki
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Exploring key factors influencing customer behavioral intention in robot restaurants

Xinhua Guan; Jinhong Gong; Mingjie Li; Tzung-Cheng Huan
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The service digitalization in fine-dining restaurants: a cost-benefit perspective

Tan Vo-Thanh; Mustafeed Zaman; Rajibul Hasan; Shahriar Akter; Thac Dang-Van
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Food vloggers and parasocial interactions: a comparative study of local and foreign food vlogs using the S-O-R paradigm

Salman Yousaf
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