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Journal articles on the topic 'Gastronomic cluster'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

NESTERCHUK, Inna, Anna OSIPCHUK, Eduard BONDARENKO, Svitlana TYSHCHENKO, and Оksana TRUSIJ. "ELABORATION OF AN OPTIMAL MODEL FOR THE DEVELOPMENT OF GASTRONOMIC TOURISM IN THE RIGHT-BANK POLISSIA OF UKRAINE." GeoJournal of Tourism and Geosites 38, no. 4 (2021): 1107–17. http://dx.doi.org/10.30892/gtg.38416-750.

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Based on the study of spatial forms of tourism organization, their structure and patterns of formation to prove that the most optimal form is a cluster model of organization. Also to describe the features, structure, composition and life cycle of potential tourist clusters of the object of study. In the process of substantiating the development of a cluster model on the Right-Bank Polissia of Ukraine the authors used a combination of general and special methods of scientific research (modeling, information, cluster analysis, geoinformation mapping). It is proved that the creation of regional c

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Bogers, Marcel, and Jørgen Dejgård Jensen. "Open for business? An integrative framework and empirical assessment for business model innovation in the gastronomic sector." British Food Journal 119, no. 11 (2017): 2325–39. http://dx.doi.org/10.1108/bfj-07-2017-0394.

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Purpose The purpose of this paper is to identify and explore different business models that are active in the gastronomic industry and assess where there may be opportunities and limitations for innovation. Design/methodology/approach The authors develop a conceptualization of the business model concept and some of its main components – considering an internal and external orientation – and how they can be applied to the gastronomic sector. On this basis, the authors propose, develop and test an empirical framework for the economic sustainability of gastronomic enterprises. Based on data from

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Nesterchuk, Inna. "METHODS AND TOOLS FOR ASSESSING THE POTENTIAL OF GASTRONOMIC TOURISM." GEOGRAPHY AND TOURISM, no. 66 (2021): 18–28. http://dx.doi.org/10.17721/2308-135x.2021.66.18-28.

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The article is devoted to the development of the author's methodology for assessing the potential of gastronomic tourism in the region. But the past 2021 has changed the gastronomic preferences and views on fashion food around the world. After all, now a lot is being prepared in the home kitchen, a trip to a restaurant can be called an unusual adventure, and people are increasingly thinking about healthy eating and use products to maintain immunity. The global hospitality industry during the pandemic period supports the tourism sector in every possible way, unites to help overcome this global

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Berry, Karan, and Shiv Kumar. "Exploring the mediating role of gastronomic experience in tourist satisfaction: A multigroup analysis." Scientific Temper 15, no. 03 (2024): 2778–87. http://dx.doi.org/10.58414/scientifictemper.2024.15.3.48.

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Gastronomic experience encountered by tourists in a famous local food outlet plays a crucial role in delivering overall satisfaction with the destination. Previous studies widely acknowledge the importance of region’s cuisine in enhancing gastronomic tourism, and have identified various types of tourists depending upon their interest in local food preparations. This empirical analysis presents a novel approach in investigating the mediating role of gastronomic experience in the relation between gastronomic motivation, and overall satisfaction of the tourists who are segmented according to the

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KŐMÍVES, Csaba, Marcell KUPI, Marica MAZUREK, and Anne-Marie LEBRUN. "TASTING TRADITIONS: THE IMPACT OF DEMOGRAPHICS AND GASTRONOMIC KNOWLEDGE IN GYŐR-MOSON-SOPRON COUNTY, IN HUNGARY." GeoJournal of Tourism and Geosites 56, no. 4 (2024): 1708–17. http://dx.doi.org/10.30892/gtg.56426-1340.

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The most important objective of this study is to explore people's attitudes regarding the values of gastronomy in GyőrMoson-Sopron County. Data collection took place between September 1, 2023, and November 30, 2023 (N=784). The sample is not representative, the respondents were selected arbitrarily and randomly. The survey data was processed using JMP Pro17 Statistical software and Google forms were shared on social media platforms. The most important result of the primary research is that the study revealed the personal preferences and attitudes of respondents that influence the frequency of

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Florença, Sofia G., Ana C. Ferrão, Cristina A. Costa, et al. "Cultural Heritage on gastronomic usages of honey: Recipe analysis and cluster segmentation." AIMS Agriculture and Food 10, no. 2 (2025): 461–85. https://doi.org/10.3934/agrfood.2025023.

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Istanto, Ismayanti, and Ina Djamhur. "Designing Travel Pattern of Cultural Journey To Broaden Tourist Dispersion throughout Flores Island." Barista : Jurnal Kajian Bahasa dan Pariwisata 8, no. 2 (2021): 27–36. http://dx.doi.org/10.34013/barista.v8i2.512.

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A travel pattern that can be suitable with the shift of travel behavior is a must, so as, the purpose of the study is: (1) to do curation cultural-based attraction overland Flores and (2) cluster them into a thematic travel pattern that suit the travel time, travel distance and tourist dispersion. Multi-destination model is used in designing the pattern based on data collected through survey, interview and FGD with stakeholders from eight region of Flores and analyzed through exploratory sequence method. The finding shows from initial 196 cultural based attration, only 35 points of interest ma

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Malska, Marta, and Yurii Zinko. "Types and Models of Rural Tourism Clusters in Ukraine." Bulletin of Kyiv National University of Culture and Arts. Series in Tourism 1, no. 2 (2018): 8–23. https://doi.org/10.31866/2616-7603.2.2018.154397.

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The article is sanctified to research the conceptual principles of rural tourism clusters forming in Ukraine, their structure and functioning. At the modern stage the rural tourism of the country stands before the organizational and economic, marketing challenges of competitive tourist market. The introduction of the projects of innovative type, aimed at the improvement and advancement of its products and localities, including those related to the cluster structures forming is actual for rural tourism. The aim of the work is to submit the results of types characterization of existing rural tou

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Gomilevskaya, Galina Alexandrovna, and Den, A. Y. Kononov. "Cluster Approach to the Organization of Gastronomic Tourism and its Environmental Impacts: a Case of Primorsky Krai." AMBIENT SCIENCE 09, no. 01 (2021): 21–26. http://dx.doi.org/10.21276/ambi.2022.09.1.aa03.

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Neliubova, Natalia Yu, Natalia M. Dugalich, Olga A. Kadilina та Choduraa Sh Kol. "Лингвоаксиологический анализ калмыцких пословиц и поговорок с пищевым компонентом (на русском и французском паремиологическом фоне)". Oriental studies 16, № 4 (2023): 929–47. http://dx.doi.org/10.22162/2619-0990-2023-68-4-929-947.

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Introduction. The article presents an analysis of Kalmyk food-related proverbs and sayings — comparing the latter to paremiological units of European languages from an axiological perspective. Goals. The study attempts a linguoaxiological analysis of Kalmyk proverbs with gastronomic components and compares them to Russian and French paremiological units. Materials and methods. The paper focuses on a database of paroemias selected via continuous sampling from a variety of dictionaries. The author’s database contains a total of 1,500 paroemias, 260 units have been used in a detailed linguoaxiolo

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Castillo-Canalejo, Ana Mᵃ, Sandra Mᵃ Sánchez-Cañizares, Luna Santos-Roldán, and Guzmán Antonio Muñoz-Fernández. "Food Markets: A Motivation-Based Segmentation of Tourists." International Journal of Environmental Research and Public Health 17, no. 7 (2020): 2312. http://dx.doi.org/10.3390/ijerph17072312.

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Food markets are becoming popular as new spaces for recreation, and this research aims to discover the motivations driving the tourists that visit these markets. Factorial analysis, cluster analysis and Student’s t-test were applied on 456 surveys from two food markets in Córdoba (Spain). Three motivational factors were obtained: Gastronomic experience and novelty; hedonism and leisure; and the relationship of the experience with work. Segmenting and analyzing the profile of the tourist may help economic agents develop new strategies for the tourism management of a destination and more accurat

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Yulius, Kevin Gustian, Nonot Yuliantoro, and Yosep Dudedes Timba. "Kota Rempah: Strengthening Ternate's Brand Identity through Gastronomic Souvenirs for a Sustainable Tourism." Journal of Research on Business and Tourism 5, no. 1 (2025): 16. https://doi.org/10.37535/104005120252.

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Ternate is celebrated for its historic spice trade and has recently adopted the Kota Rempah brand to promote its culinary heritage in support of sustainable tourism. This study examines 93 local MSMEs and their 48 unique gastronomic souvenirs—from nutmeg and kenari confections to seafood preserves—to evaluate their contributions to place identity and inclusive economic growth. Utilizing a qualitative case study design, data were gathered through semi-structured interviews with tourism office and Dekranasda officials, MSME owners, and field observations. Findings reveal that most enterprises cl

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Meri Ososhvili, Meri Ososhvili. "The Development of the Tourism Cluster in the Kakheti Region as One of the Priority Directions of the Economy." Economics 106, no. 11-12 (2024): 41–47. https://doi.org/10.36962/ecs106/11-12/2024-41.

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The article discusses the issues of tourism cluster development in the Kakheti region as a priority direction for increasing the economic growth of the region. It is mentioned that the economic development of the Kakheti region is one of the main priorities as for the region, as for the country in general. Recently, initiatives implemented by the state support the development of clusters, that is, the creation of business clusters, which allow small and medium-sized companies to make partnership with other businesses representing the same industry to become more competitive and create more job

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Yakhno, Tetyana P., and Ulyana A. Martynyuk. "Perspective directions of development of local gastronomy tourism in the conditions of European integration." Regional Economy, no. 4(98) (December 2020): 125–30. http://dx.doi.org/10.36818/1562-0905-2020-4-15.

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The article identifies the main aspects of gastronomy tourism in Ukraine and in the world and possible prospects and trends for further development of gastronomy tourism in our country. The variety of gastronomic festivals and tours in the leading regions of the country available in Ukraine are analyzed. Factors and entities of development of gastronomic tourism in each region and the reasons of their uneven application are allocated. The perspective areas of gastronomy tourism development in Ukraine to create a promising and competitive product on the international market of tourist services

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ASKEYEV, Abylkair, and Raissa BAIZHOLOVA. "A Cluster Analysis of Tourist Sites in the Regions of Kazakhstan." Journal of Environmental Management and Tourism 12, no. 4 (2021): 1043. http://dx.doi.org/10.14505//jemt.v12.4(52).17.

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Natural and cultural sites is a basic elements of tourism development in all over the world. Kazakhstan has a significant number of objects of nature reserve fund and the historical and cultural heritage, which, along with the development of health-improving, ecological, ski tourism, also contribute to the development of ethnographic, gastronomic, cultural and educational and other types of tourism. The purpose of the study is to identify traits of the most attractive tourist destinations, as well as to study the degree of importance of natural, cultural and dual (natural and cultural) sites f

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Bekmurzayeva, Zh A., M. Asif, and N. A. Uruzbayeva. "Clustering of Regional Tourism Products Based on Bibliometric Analysis: The Case of Mangystau Region." Economy: strategy and practice 20, no. 2 (2025): 161–75. https://doi.org/10.51176/1997-9967-2025-2-161-175.

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Despite the growing importance of interdisciplinary approaches in tourism studies, there remains a lack of structured analytical frameworks for clustering regional tourism products and aligning them with effective marketing tools. The present study aims to develop a theoretical and methodological model for clustering regional tourism products based on bibliometric analysis, followed by comparing clusters with effective marketing promotion tools. The method used is a systematic bibliometric analysis of 245 peer-reviewed publications from 2010 to 2023, selected from the Web of Science Core Colle

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Bondzi-Simpson, Alberta, and Julian K. Ayeh. "Assessing hotel readiness to offer local cuisines: a clustering approach." International Journal of Contemporary Hospitality Management 31, no. 2 (2019): 998–1020. http://dx.doi.org/10.1108/ijchm-12-2017-0820.

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PurposeThe purpose of this paper is to assess the organisational readiness of small and medium scaled hotels to serve indigenous local cuisines and to segment the hotel properties for gastronomic tourism campaigning and destination marketing aims. The study also explores how the concept of organisational readiness relates to menu decision makers’ intentions, perceived benefits and organisational characteristics.Design/methodology/approachOrganisational readiness was measured by three dimensions (culture, climate and capacity). Data were derived from a survey of primary menu decision makers fro

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Escribano, Alfredo J., Maria Belen Peña, Carlos Díaz-Caro, Ahmed Elghannam, Eva Crespo-Cebada, and Francisco J. Mesías. "Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers." Sustainability 13, no. 15 (2021): 8235. http://dx.doi.org/10.3390/su13158235.

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Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make

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de Vasconcellos Dullius, M., I. R. da Silva, and B. R. Santa Rosa. "“EnoAventura na Serra Catarinense” – the game: Rural tourism as a fortress to leverage enotourism and winemaking education in the region with the lowest human development index in the state of Santa Catarina, Brazil." BIO Web of Conferences 15 (2019): 03021. http://dx.doi.org/10.1051/bioconf/20191503021.

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In the state of Santa Catarina (SC), south of Brazil, extends the region of “Planalto Catarinense”, which is divided into 18 municipalities comprised within the geographic limits of the “Serra Catarinense”. The vine, in the “Planalto Catarinense” is the second fruit cultivation of commercial relevance, and it is boosting the tourism in the region. Exploring the enotourism is perhaps one of the most promising attractions connecting the incipient wine region with the unique landscape. With the purpose of contributing to the enotouristic complex cluster, this work aimed at creating a board game h

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Saha, Anurupa, and Sukla Basu. "Space-time Perspectives of the Centenarian Sweetmeat Shops in North and Central Kolkata, West Bengal, India." Indian Journal of Spatial Science 15(3), Autumn (2024): 62–72. https://doi.org/10.5281/zenodo.13834375.

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Geographers regard 'space and time' as the principal domains for geographical inquiry. Space-time geography focuses on the relationship between space and time in various geographical phenomena. Spatial analysis in research contributes to inclusive geographical analysis. Implementing the concepts of space-time geography for century-old sweetmeat shops considers both historical and geographical factors that influence location and accessibility over time. The establishment of a business is determined by its location, which in turn is determined by the maximum number of benefits. Sweetmeat is prof

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Adity. "Statistical Evaluation of Culinary Tourism Trends and Their Socio-Economic Implications for India." Advances in Nonlinear Variational Inequalities 28, no. 2s (2024): 370–81. https://doi.org/10.52783/anvi.v28.2672.

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Culinary tourism in India serves as a significant component of the nation's cultural heritage and tourism industry, offering substantial socio-economic benefits. This paper provides a comprehensive statistical evaluation of the trends in culinary tourism within India and examines their socio-economic implications. Utilizing a combination of descriptive statistics and econometric models, the study analyzes data from tourism databases, surveys, and interviews conducted with tourists and local businesses over the past decade. The findings reveal a robust growth trajectory in culinary tourism, wit

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Aliev, Rastyam T., and Olesya S. Yakushenkova. "Alimentary Models of the Ethnic Other in the (Post-)Covid Period." Journal of Frontier Studies 6, no. 3 (2021): 213–26. http://dx.doi.org/10.46539/jfs.v6i3.322.

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This article analyzes the post-Covid image of the Other in the gastronomic aspect. The research is a continuation of complex studies on the construction of models of the Otherness and identification of alerting markers in the modern Internet space. The authors rely on the assumption that food culture is a basic characteristic, through which both self-identification and the definition of Otherness take place. From the researchers' point of view, the Other in the alimentary aspect appears as a subject whose food system is as extraordinary as possible in terms of "our" cultural patterns, which al

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Andreeva, M. V., I. V. Kryukova, and E. N. Yakovleva. "Project approach to the development of rural tourism." Vestnik Universiteta 1, no. 12 (2023): 63–71. http://dx.doi.org/10.26425/1816-4277-2022-12-63-71.

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The authors of the article provide an overview of scientific approaches to the definition of the essence and role of event and gastronomic tourism against the backdrop of the rural tourism promotion currently carried out. The interrelation between all the aforementioned types of tourism and the expediency of their joint development are substantiated. The necessity of holding events in order to smooth out the seasonality of rural tourism and attract tourists interested not only in standard services of rural guest houses but also in entertainment events is proved. Special emphasis is placed on t

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Muliani, Lila, and Inti Krisnawati. "Development Model Of Special Interest Tourism Packages Through The Exploration Of Local Wisdom In Desa Wisata Wates Jaya." Journal Gastronomy Tourism 9, no. 2 (2022): 56–67. http://dx.doi.org/10.17509/gastur.v9i2.52212.

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The aim of this study is to analyze the potential of the local wisdom in Desa Wisata Wates Jaya which can be developed into attractions in cultural and gastronomic tourism packages. Furthermore, the design of the right development model is also carried out so that the development of this tourist village can be more optimal. This research is a descriptive qualitative research with primary data obtained through observation, FDG and in-depth interviews with four informants as tourism village managers, village elders, and village culinary activists. The results showed that Desa Wisata Wates Jaya h

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Holovnia, Olena M., and Vitalii P. Potapov. "Integration Processes in the Sphere of Rural Green Tourism as a Factor in Activating the Development of Rural Areas." PROBLEMS OF ECONOMY 2, no. 56 (2023): 31–40. http://dx.doi.org/10.32983/2222-0712-2023-2-31-40.

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The article analyzes rational approaches to the need to develop rural green tourism, the importance of which is actualized in the conditions of Russia's military aggression against Ukraine. The author believes that the key component in the development of the country's agrarian sphere is the comprehensive development of rural areas aimed at stable development of agricultural production, improvement of working and living conditions, and preservation of the natural environment of the population. The revival and further economic and social development of rural areas of Ukraine now is directly link

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Pérez Gálvez, Jesús Claudio, Pablo Torres-Matovelle, Gina Molina-Molina, and Francisco González Santa Cruz. "Gastronomic clusters in an Ecuadorian tourist destination: the case of the province of Manabí." British Food Journal 122, no. 12 (2020): 3917–34. http://dx.doi.org/10.1108/bfj-11-2019-0870.

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PurposeGastronomy is currently becoming a predominant factor for understanding and taking part in the cultural heritage of a destination. The enjoyment of culinary pleasures has become a primary motivating factor when choosing a travel destination. Gastronomy is, therefore, a fundamental part of the satisfaction that the traveller experiences when visiting a location.Design/methodology/approachData collection for the research was based on the completion of fieldwork with a sample of tourists who visited the Ecuadorian province of Manabí. Based on this understanding and completed fieldwork, the

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Kosulnikova, Tatiana, Lidiya Sizeneva, Dmitriy Sharapov, and Marina Semenova. "Cluster approach to development of wine and gastronomy tourism in Volgograd region." E3S Web of Conferences 175 (2020): 10017. http://dx.doi.org/10.1051/e3sconf/202017510017.

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This article discusses the possibilities of grape growing and wine production industry in the Volgograd region development to increase the tourist attractiveness of the region. The article describes the soil and climate, historical, agricultural and technological and social and economic prerequisites for development of this branch. It was suggested to use the cluster approach, joining efforts of grape growers and wine producers, as well as scientific and educational, tourist and hospitability enterprises of the Volgograd region for rendering tourist and recreation services for the local reside

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Gulisova, Barbora. "Place Branding for and Through Gastronomy." Journal of Gastronomy and Tourism 6, no. 3 (2022): 154–69. http://dx.doi.org/10.3727/216929722x16354101932087.

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As a representation of a place's culture and identity, gastronomy is often a building stone of a place brand. Therefore, food, culinary experiences, and gastronomy are often used in tourism by DMOs, governments, and industry groups for place branding. This article aims to review studies investigating the relationship between gastronomy, tourism, and place branding, identify patterns in the research, and propose further research avenues. Thematic analysis is applied, and five patterns, or themes, are identified from the review: (1) host versus guest perspective; (2) types of gastronomy—that is,

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Oliveira, Paulo Sergio Gonçalves de, Luciano Ferreira Da Silva, Rodrigo Cunha da Silva, and Mauro de Mesquita Spinola. "ANÁLISE DE CONTEÚDO DOS FATORES QUE LEVAM À INOVAÇÃO NO SETOR DE GASTRONOMIA." Turismo: Visão e Ação 24, no. 3 (2022): 449–68. http://dx.doi.org/10.14210/rtva.v24n3.p449-468.

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O objetivo do artigo foi entender de que maneiras os chefs desenvolvem inovações, por meio da troca de conhecimentos e experiências. Para atingir o objetivo do estudo, foi desenvolvida uma análise de conteúdo, por meio da análise de conjuntos hierárquicos (CHD), utilizando o software Iramuteq, tendo por base transcrições de entrevistas com chefs, visando a obter suas percepções. A análise de clusters revelou três conjuntos subjacentes, os quais foram nomeados, após a análise dos lemas e dos discursos envolvidos em cada um, como: Aprendizagem formal, Comunidades de Práticas e Cocriação e Desenv

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Demir, Dilek, Ayşe Büşra Madenci, and Eda Güneş. "Usability of Geothermal Resources in Edible Flower Production in Gastronomy." Gastroia: Journal of Gastronomy And Travel Research 9, no. 1 (2025): 107–19. https://doi.org/10.32958/gastoria.1578203.

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In recent years, edible flowers, noted for their significant sensory characteristics and health benefits, have emerged as a new trend in global gastronomy. However, a review of the literature clearly shows the limited cultivation of these flowers in our country, despite their current usage. This study aims to determine the potential of using geothermal resources in greenhouse activities for edible flower cultivation. The research employed a semi-structured interview technique, one of the qualitative research methods, and the data were collected through face-to-face interviews conducted in Apri

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Wood, John. "Writing the paradigm." Journal of Writing in Creative Practice 15, no. 1 (2022): 81–95. http://dx.doi.org/10.1386/jwcp_00031_1.

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Citing a recently published book on metadesign the article asks whether designers could learn to change paradigms. Defining metadesign as an extensible superset of adaptable and comprehensive practices, it suggests that we also need to include the many ‘conditions’ of design (e.g. education and training, evaluative frameworks, international standards and protocols, etc.) that shape the outcomes of practice. Given the complexity and scope of this idea, it seems likely that we will need to develop genres of writing that are judged by outcomes, rather than by style, veracity or logic. The article

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Subbotina-Dubinski, Yana, and Claus-Christian Carbon. "Envisioning the Future of Fine Dining: Insights from a Multi-Methods Study in Germany." Foods 14, no. 13 (2025): 2294. https://doi.org/10.3390/foods14132294.

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This article investigates predicted future developments in fine dining using a mixed-methods approach rooted in German gastronomic culture. By conducting an inductive media content analysis and ten semi-structured expert interviews with leading figures in Germany’s high-end food sector, we applied a qualitative mixed-methods approach. The study was based exclusively on data collected in 2018 and 2019, deliberately excluding pandemic-related developments in order to focus on long-term structural and cultural trends in fine dining. We identified two core thematic clusters: one related to sustain

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Praça, Joana, Rosália Furtado, Anabela Coelho, et al. "Listeria monocytogenes, Escherichia coli and Coagulase Positive Staphylococci in Cured Raw Milk Cheese from Alentejo Region, Portugal." Microorganisms 11, no. 2 (2023): 322. http://dx.doi.org/10.3390/microorganisms11020322.

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Traditional cheeses are part of the Portuguese gastronomic identity, and raw milk of autochthonous species is a common primary ingredient. Here, we investigated the presence of Listeria monocytogenes, Coagulase Positive Staphylococci (CPS) and pathogenic Escherichia coli, as well as of indicator microorganisms (E. coli and other Listeria spp.) in 96 cured raw milk cheeses from the Alentejo region. Whole genome sequencing (WGS) of pathogenic E. coli and Listeria spp. as well as antimicrobial resistance (AMR) screening of E. coli isolates was also performed. L. monocytogenes, CPS > 104 cfu/g

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saranaya, Ms Saranya, and Dr Rajrani rani. "THE EFFECTIVENESS OF INTRADIALYTIC STRETCHING EXERCISES REDUCTION OF MUSCLE CRAMPS AMONG PATIENTS UNDERGOING HEMODIALYSIS." GENESIS 8, no. 1 (2021): 1–3. http://dx.doi.org/10.47211/tg.2021.v08i01.001.

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Renal failure could be a non-communicable unwellness that has drastically affected a majority of the globe population including Indians. With several patients undergoing qualitative analysis, muscle cramps square measure a typical complication during qualitative analysis treatments. Aim: To assess the effectiveness of intradialytic stretching exercises on reduction of muscle cramps among patients undergoing haemodialysis. Materials and Methods: A quantitative critical pre-experimental analysis style with one cluster pre-test pot-test was used. Sixty patients undergoing haemodialysis United Nat

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Ferro, Rafael Cunha, and Mirian Rejowksi. "La Investigación en Gastronomía en las Revistas Científicas Brasileñas de Turismo y Hospitalidad: evolución, principales actores y temas." Revista Turismo em Análise 33, no. 3 (2022): 45–72. http://dx.doi.org/10.11606/issn.1984-4867.v33i3p45-72.

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Based on the closeness of the phenomena and research between Gastronomy, Tourism and Hospitality and the need for efforts for the continuous examination of the knowledge produced in these interfaces, it was established as the aim of this research to map and characterize the scientific production on Gastronomy in the format of papers from Brazilian journals of Tourism and/or Hospitality. Based on this problematic, 147 papers from 20 journals were collected through two ways: Spell database and the search system of the official sites of the journals. Bibliometrix was the software used for the dat

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Cozzolino, Rosaria, José S. Câmara, Livia Malorni, et al. "Comparative Volatilomic Profile of Three Finger Lime (Citrus australasica) Cultivars Based on Chemometrics Analysis of HS-SPME/GC–MS Data." Molecules 27, no. 22 (2022): 7846. http://dx.doi.org/10.3390/molecules27227846.

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Finger lime is receiving growing attention as an ingredient of gastronomic preparations of haute cuisine for its delicious flavor and fragrance and for its appealing aspect. Volatile compounds play a crucial role in determining the organoleptic characteristics of the fruit and its pleasantness for consumers. The aim of the present study was to investigate the volatile profiles by headspace solid phase micro-extraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC–MS) in the peel and, for the first time, in the pulp of three Australian finger lime cultivars grown in Sicily (sout

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Soonsan, Nimit, Sarayute Thongmun, and Panuwat Phakdee-auksorn. "Understanding the gastronomy tourists’ characteristics and perceptions: a cluster analysis of visitors to a creative city of gastronomy." Consumer Behavior in Tourism and Hospitality, May 8, 2024. http://dx.doi.org/10.1108/cbth-08-2023-0126.

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Purpose The purpose of this study is to identify and understand distinct tourist segments in Phuket, focusing on their characteristics, attitudes and perceptions as visitors to a creative gastronomic destination. Design/methodology/approach In this study, cluster analysis is used to identify tourist segments in Phuket, a well-known United Nations Educational, Scientific and Cultural Organization (UNESCO) gastronomic city. The analysis is based on data collected from 525 domestic Thai tourists. Findings Cluster analysis revealed three distinct tourist segments: gastronomy enthusiasts, taste dis

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Narziyev, M. M. "Opportunities to form a gastronomic tourism cluster in Bukhara region." Economics and Innovative Technologies 10, no. 3 (2022). http://dx.doi.org/10.55439/eit/vol10_iss3/a42.

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ОЛЯНИЧ, А. В. "Food as a Russian national treasure: semiolinguistic reflection of gastronomic values." Russkii iazyk za rubezhom, no. 4(281) (September 25, 2020). http://dx.doi.org/10.37632/pi.2020.281.4.008.

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Статья посвящена первичному представлению системы русских гастрономических ценностей как идентификатора и самоидентификатора этноса в лингвосемиотической плоскости – посредством кластера знаков, связанных с национальной пищей, таких как глюттонимы, квалификаторы, процессивы, пермиссивы, лимитаторы, локативы, дескриптивы и декоративы. Установлено, что ядром системы является знак-экзистоним хлеб как номинант одного из обязательных продуктов, необходимых для выживания человека. The paper is devoted to the primary presentation of the Russian gastronomic values’ system as an identifier and self-ide

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Gomilevskaya, G. A., and V. G. Den. "CLUSTER APPROACH OF THE GASTRONOMIC TOURISM ORGANIZATION ON THE EXAMPLE OF THE PRIMORSK REGION." AZIMUTH OF SCIENTIFIC RESEARCH: ECONOMICS AND ADMINISTRATION 9, no. 32 (2020). http://dx.doi.org/10.26140/anie-2020-0903-0030.

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Tabenska, Oksana. "GASTRO TOURISM IS RELEVANT TO DEVELOPMENT SPHERES OF TOURISM." Business Navigator, no. 2(72) (2023). http://dx.doi.org/10.32782/business-navigator.72-13.

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In the conditions of transformation of global economic relations, international trade in services offers research and implementation of tourist services to meet the demand of various categories of consumers. Gastronomic tourism is one of the options for recreation in modern conditions. A feature of gastronomic tourism in Ukraine, as well as in the countries of cross-border cooperation, are authentic natural food products, which are the basis for creating unique local dishes and drinks. The article analyzes the mechanisms of the functioning of gastrotourism as an important element of the develo

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М.М., Вагабов. "ПРОБЛЕМЫ И ПЕРСПЕКТИВЫ РАЗВИТИЯ КУЛИНАРНОГО ТУРИЗМА В ДАГЕСТАНЕ". Грозненский естественнонаучный бюллетень 3, № 4(12) (2018). https://doi.org/10.25744/genb.2018.12.4.004.

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Гастрономический туризм и другие его разновидности, в том числе кулинарный туризм, все чаще становится объектом научного исследования. Вместе с тем до настоящего времени в данных аспектах туризмологии остается нерешенным целый ряд проблем теоретического и методологического характера. В работе раскрывается методика оценивания состояния, а также анализируются сильные и слабые стороны кулинарного туризма в Дагестане. С этой целью в республику были привлечены ведущие эксперты в области гастрономического туризма и практической кулинарии. Это помогло выявить наиболее яркие объекты и явления, связанн

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Ferreira Simões Dos Santos, Felipe. "Aproveitamento da infraestrutura de um polo gastronomico para a implementação de uma indicação geográfica." Revista de Direito Empresarial 20, no. 2 (2023). http://dx.doi.org/10.52028/rdemp.v20.i2_art09.rj.

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The purpose of this research was to advance knowledge on the feasibility of creating a Geographical Indication (GI) from the structure of a gastronomic hub. The objectives of this research are to investigate whether the gastronomic pole Novo Rio Antigo, located in Rio de Janeiro (RJ), Brazil (BR), has the necessary characteristics to become a GI of Lapa/RJ/BR and analyze the possible advantages of this transformation for the entrepreneurial companies that are part of the current pole. As for the research methodology, a qualitative study was carried out using specialized bibliography related to

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Rahayu, Solihah Sari, and Aam Slamet Rusydiana. "What is Halal Gastronomy?" Journal of Islamic Economics Literatures 5, no. 1 (2024). https://doi.org/10.58968/jiel.v5i1.532.

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This study aims to see the development of research on the topic of "Halal Gastronomy" and research plans that can be carried out based on journals published on the theme. This research uses qualitative method with bibliometric analysis approach. The data used is secondary data with the theme "Halal Gastronomy" which comes from the Dimension database with a total of 16 journal articles. Then, the data is processed and analyzed using the VosViewer application with the aim of knowing the bibliometric map of "Halal Gastronomy" research development in the world. The results of the study found that

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Pérez-Gálvez, Jesús Claudio, Pablo Torres-Matovelle, Gina Molina-Molina, and Francisco Gónzalez-Santa Cruz. "Gastronomic clusters in an Ecuadorian tourist destination: the case of the province of Manabi." SSRN Electronic Journal, 2025. https://doi.org/10.2139/ssrn.5038918.

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Turchyniak, Mariia, and Bohdana Polotai. "THE ROLE OF THE HOTEL AND RESTAURANT BUSINESS IN THE DEVELOPMENT OF TOURISM IN UKRAINE." Market Infrastructure, no. 82 (2025). https://doi.org/10.32782/infrastruct82-49.

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The article is devoted to determining the main aspects of the influence of the hotel and restaurant business on the development of tourism in Ukraine. A developed network of hotels, a high level of service and a variety of gastronomic establishments stimulate the flow of tourists, providing comfortable conditions for stay and creating attractive conditions for recreation and leisure. The hotel and restaurant business is an important factor in increasing the attractiveness of tourist destinations, since high quality of service, unique offers and innovative approaches in the field of hospitality

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Hołodnik, Daria, and Marcin Hernes. "Clustering the Perceptions of Labelled Actors of the Vallée de la Gastronomie-France." International Journal of Contemporary Management, June 9, 2023. http://dx.doi.org/10.2478/ijcm-2023-0007.

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Abstract Purpose Vallée de la Gastronomie-France (VG) is a new label-brand-network project applied by the territorial governments of three regions in France: Bourgogne-Franche-Comté, Auvergne-Rhône-Alpes, and Provence-Alpes-Côte-d’Azur. The purpose of this study was to investigate this project in terms of its business application and labelled actors’ perception. Design/methodology/approach The methodology was based on mixed methods. The qualitative methods included interviews, observations, and study of the job. At the same time, the databases from the Tourism Of-fices were structured accordin

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Wachyuni, Suci Sandi, Tri Kuntoro Priyambodo, Dyah Widiyastuti, and Sudarmadji. "Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics." Journal of Education, Society and Behavioural Science, July 31, 2021, 47–61. http://dx.doi.org/10.9734/jesbs/2021/v34i630337.

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Purpose of the Study: Technological transformation has changed the consumption behavior of tourists in the digital era. The ease of access and the emergence of various media also have a significant impact on culinary tourism. This research aims to know the typology of tourists and their characteristics in local culinary tourism in the digital era, especially in Indonesia. By knowing this, it is expected that culinary businesses can adjust the strategy so that local culinary can be more explored by tourists. Furthermore, local culinary tourism can be further developed in potential destinations.

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Mahon, Elaine. "Ireland on a Plate: Curating the 2011 State Banquet for Queen Elizabeth II." M/C Journal 18, no. 4 (2015). http://dx.doi.org/10.5204/mcj.1011.

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IntroductionFirmly located within the discourse of visible culture as the lofty preserve of art exhibitions and museum artefacts, the noun “curate” has gradually transformed into the verb “to curate”. Williams writes that “curate” has become a fashionable code word among the aesthetically minded to describe a creative activity. Designers no longer simply sell clothes; they “curate” merchandise. Chefs no longer only make food; they also “curate” meals. Chosen for their keen eye for a particular style or a precise shade, it is their knowledge of their craft, their reputation, and their sheer abi

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