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|Title:||Food in tourism - Attraction and impediment||Authors:||Cohen, E.
|Issue Date:||Oct-2004||Citation:||Cohen, E., Avieli, N. (2004-10). Food in tourism - Attraction and impediment. Annals of Tourism Research 31 (4) : 755-778. ScholarBank@NUS Repository. https://doi.org/10.1016/j.annals.2004.02.003||Abstract:||The common perception of food as a mere attraction in tourism is challenged by stressing the complications and impediments experienced by tourists in the local culinary sphere in unfamiliar destinations, even when attracted to the local cuisine. Hygiene standards, health considerations, communication gaps, and the limited knowledge of tourists concerning the local cuisine are discussed, while the role of ethnic restaurants at home in preparing tourists for the food abroad is questioned. The various ways in which culinary establishments mediate between the tourists and the local cuisine are described. The authenticity of dishes in such establishments and the varieties of culinary experience are considered. © 2004 Published by Elsevier Ltd.||Source Title:||Annals of Tourism Research||URI:||http://scholarbank.nus.edu.sg/handle/10635/131469||ISSN:||01607383||DOI:||10.1016/j.annals.2004.02.003|
|Appears in Collections:||Staff Publications|
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