"

2.8 References

Adema, P. (2009). Garlic capital of the world: Gilroy, garlic, and the making of a festive foodscape. University Press of Mississippi.

American Indian Alaska Native Tourism Association. (2021, January). Case studies in tribal agritourism. https://www.aianta.org/wp-content/uploads/2021/01/Case-Studies-Tribal-Tourism-202101.pdf

Bogataj, J. (2019). Gastronomic tourism: An opportunity to discover the diversity of local and regional cultures. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 55-61). Routledge.

Community Alliance with Family Farmers. (n.d.). About. https://www.caff.org/about

Dixit, S. K. (2019a). Gastronomic tourism: A theoretical construct. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 13-23). Routledge.

Dixit, S. K. (2019b). Routledge handbook of gastronomic tourism. Routledge.

Eastham, J. (2019). Sustainable supply chains in gastronomic tourism. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 225-233). Routledge.

Getz, D. & Robinson, R. N. S. (2019). A foodie’s perspective on gastronomic tourism (1st ed.). Routledge.

Grand View Research. (2024). Global culinary tourism market size & outlook, 2023-2030. Horizon Databook. https://www.grandviewresearch.com/horizon/outlook/culinary-tourism-market-size/global

Higgins-Desboilles, F., Wijesinghe, G., Vilkinas, T., & Gifford, S. (2019). Native foods and gastronomic tourism. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 462-470). Routledge.

Mackenzie, R. (2019). Transforming the terroir into a tourist destination. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 70-78). Routledge.

McLean, A. (2012). Aesthetic pleasure in twentieth-century women’s food writing: The innovative appetites of M.F.K. Fisher, Alice B. Toklas, and Elizabeth David (1st ed.). Routledge. https://doi.org/10.4324/9780203814390

Mindess, A. (2024, May 8). Seka Hills: Olive oil from the Yocha Dehe Wintun Nation. The Olive Oil Professor. https://oliveoilprofessor.com/blog/ska-hills-olive-oil-from-the-yocha-dehe-wintun-nation

Mulcahy, J. D. (2019). Building a tourism destination using gastronomy through creative collaboration. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 47-54). Routledge.

Roy, N. Gretzel, U., Waitt, G., & Yanamandram, V. (2019). Gastronomic trails as service ecosystems. In S. K. Dixit (Ed.), Routledge handbook of gastronomic tourism (1st ed., pp. 179-188). Routledge.

Slow Food. (n.d.-a). Declaration of Puebla. https://www.slowfood.com/wp-content/uploads/2023/10/slow-food-decleration-puebla.pdf

Slow Food. (n.d.-b). Our history. https://www.slowfood.com/our-history/

Slow Food. (n.d.-c). Slow Food travel. https://www.slowfood.com/biodiversity-programs/slow-food-travel/

Skift Team & Ontario Culinary Tourism Alliance. (2015). The rise of food tourism. Skift. https://skift.com/insights/free-report-the-rise-of-food-tourism/

Valli Unite. (n.d.) The agriturismo. https://www.valliunite.com/en/the-agriturismo/

Wise, M. (2016). Colonial beef and the Blackfeet Reservation slaughterhouse, 1879–1895. In M. D. Wise & J. J. Wallach (Eds.), The Routledge history of American foodways (1st ed, pp. 97–112). Routledge.

Wolf, E. (2019). Preface. In M. D. Wise & J. J. Wallach (Eds.), The Routledge history of American foodways (1st ed, pp. xxx–xxxii). Routledge.

World Tourism Organization. (2016). UNWTO annual report 2015. UNWTO. https://doi.org/10.18111/9789284418039

World Tourism Organization. (2025, January). World tourism barometer [PowerPoint slides], 23(1). UN Tourism. https://pre-webunwto.s3.eu-west-1.amazonaws.com/s3fs-public/2025-01/Barom_PPT_Jan_2025.pdf

World Tourism Organization & Basque Culinary Center. (2019). Guidelines for the development of gastronomy tourism. UNWTO. https://doi.org/10.18111/9789284420957

License

Icon for the Creative Commons Attribution 4.0 International License

Introduction to Hospitality Copyright © by SBCTC is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.