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This paper aims to critically review current research on food tourism and discuss future research directions in this field of inquiry.

This study reviewed and synthesized current food tourism research.

The findings suggest that food tourism has made considerable progress over the past two decades in both academia and its own industry. Key research themes in food tourism include offering unique food experiences, authenticity through food experiences, using food in destination marketing and focusing on food tourism and sustainability together.

This study identifies and discusses key themes on past, current and future food tourism research. Previous studies have focused on analyzing the nature and extent of linkages between the food and tourism sectors. Future studies should focus on designing and co-creating of unique local food tourism experiences, development of new culinary events, culinary medicine, establishment of stronger stakeholder engagements in food tourism development and the role of social media in promoting food tourism experiences.

The study offers practical implications for industry practitioners and policymakers.

This paper provides a clear perspective on future developments of food tourism research. In particular, future research studies should follow more a multidisciplinary approach and use both qualitative and quantitative research methods.

This study aims to discuss the possible consequences of food crises caused by unsustainable food production and distribution, as well as how the rapid depletion of food resources may affect human life, destinations and the food tourism industry.

To address the lack of research examining the impact of sustainability issues and food crises on food tourism, this study conducted a critical review of the literature and reports related to agriculture, food production and sustainability.

Global conflicts, climate change and supply disruptions result in the reduction of food availability and quality. The high price of food and energy in such circumstances will further exacerbate poverty and delay destination development, which will negatively impact food tourism's economic sustainability. Furthermore, local businesses will be limited in their ability to offer a variety of culinary experiences, which will negatively impact the overall experience of food tourism. In this context, there is a pressing need to investigate the experiential aspects of food tourism as well as today's challenges relating to food crises at multiple levels, sustainable approaches, food quality and food services.

The United Nations, FAO, WHO, UNICEF and other regional and international organizations refer to unsustainable practices and food crises on a variety of levels. Several sectors, including the food tourism industry, are predicted to be negatively affected by the current situation. However, governments have not adopted an emergency code to address this issue, except in some regions experiencing extreme inflation and food shortages. Besides promoting sustainable practices, responding to global crises and enhancing culinary and cultural tourism experiences, food crisis management and sustainability efforts can have a significant impact on future research, practical applications and societal outcomes.

As one of the first studies conducted in this field, this study examines the effects of declines in food production and issues in the supply chain on the food tourism industry.

本文讨论了不可持续的粮食生产和分配造成的粮食危机的可能后果, 以及粮食资源的快速枯竭如何影响人类生活、目的地和食品旅游业。

为了解决缺乏研究可持续性问题和粮食危机对食品旅游的影响问题, 本研究对与农业、粮食生产和可持续性相关的文献和报告进行了批判性回顾。

全球冲突、气候变化和供应中断导致粮食供应和质量下降。在这种情况下, 粮食和能源的高昂价格将进一步加剧贫困, 阻碍目的地的发展, 这将对食品旅游的经济可持续性产生负面影响。此外, 当地企业提供各种烹饪体验的能力将受到限制, 这将对美食旅游的整体体验产生负面影响。在此背景下, 迫切需要了解食品旅游的体验, 以及当今在多个层面上与粮食危机、可持续方法、食品质量和食品服务相关的挑战。

联合国、粮农组织、世界卫生组织、儿童基金会和其他区域和国际组织在各种层面上提到了不可持续的做法和粮食危机。包括食品旅游业在内的几个部门预计将受到当前形势的负面影响。然而, 除了一些经历极端通货膨胀和粮食短缺的地区外, 各国政府还没有通过紧急代码来解决这个问题。除了推广可持续实践、应对全球危机、增强烹饪和文化旅游体验外, 粮食危机管理和可持续发展工作还可以对未来的研究、实际应用和社会成果产生重大影响。

作为该领域最早进行的研究之一, 本研究考察了食品产量下降和供应链问题对食品旅游业的影响。

Este artículo analiza las posibles consecuencias de las crisis alimentarias provocadas por la producción y distribución insostenibles de alimentos, así como el modo en que el rápido agotamiento de los recursos alimentarios puede afectar a la vida humana, a los destinos y a la industria del turismo gastronómico.

Para abordar la falta de investigaciones que examinen el impacto de las cuestiones de sostenibilidad y las crisis alimentarias en el turismo gastronómico, este estudio realizó una revisión crítica de la literatura y los informes relacionados con la agricultura, la producción de alimentos y la sostenibilidad.

Los conflictos mundiales, el cambio climático y las interrupciones en el suministro provocan la reducción de la disponibilidad y la calidad de los alimentos. El elevado precio de los alimentos y la energía en tales circunstancias agravará aún más la pobreza y retrasará el desarrollo de los destinos, lo que repercutirá negativamente en la sostenibilidad económica del turismo gastronómico. Además, los negocios locales verán limitada su capacidad de ofrecer una variedad de experiencias culinarias, lo que repercutirá negativamente en la experiencia global del turismo gastronómico. En este contexto, existe una necesidad acuciante de investigar los aspectos experienciales del turismo gastronómico, así como los retos actuales relacionados con las crisis alimentarias a múltiples niveles, los enfoques sostenibles, la calidad de los alimentos y los servicios alimentarios.

Las Naciones Unidas, la FAO, la OMS, UNICEF y otras organizaciones regionales e internacionales se refieren a las prácticas insostenibles y a las crisis alimentarias en diversos niveles. Se prevé que varios sectores, entre ellos la industria del turismo alimentario, se verán afectados negativamente por la situación actual. Sin embargo, los gobiernos no han adoptado un código de emergencia para abordar esta cuestión, excepto en algunas regiones que experimentan una inflación extrema y escasez de alimentos. Además de promover prácticas sostenibles, responder a las crisis mundiales y mejorar las experiencias turísticas culinarias y culturales, la gestión de las crisis alimentarias y los esfuerzos de sostenibilidad pueden tener un impacto significativo en la investigación futura, las aplicaciones prácticas y los resultados sociales.

Como uno de los primeros estudios realizados en este campo, este estudio examina los efectos de la disminución de la producción de alimentos y los problemas de la cadena de suministro en la industria del turismo gastronómico.

This study aims to investigate how the “cooking holiday” concept can be used by tourism authorities and practitioners and, to that end, proposes a hierarchical framework for improving culinary tourism.

This study adopted the Delphi method to filter and verify the criteria, thereby constructing a hierarchical framework of cooking holidays in Taiwan. The analytic hierarchy process (AHP) was also applied to calculate the relative weight of each attribute and criterion, thus identifying their degrees of importance.

Four attributes (“local food,” “food trail,” “cooking experience” and “environment and atmosphere”) and 22 criteria were identified to comprise a cooking holiday experience framework. Research findings reveal “cooking experience” as the most crucial of the four attributes identified. Of the more numerous criteria, “ingredients with integrity,” “local features” and “diverse curriculum” were identified as the three most important.

The hierarchical framework of cooking holiday experiences can be used by tourism authorities and practitioners to enhance experiential quality for tourists and promote culinary tourism in Taiwan. According to the research findings, cooking class participants can concentrate on the “cooking experience” while emphasizing “ingredients with integrity,” “local features” and “diverse curricula” in the context of cooking holidays.

This study offers valuable insights and suggests directions for future research on culinary tourism. This study also offers a framework for developing cooking holidays.

本文旨在探究可以如何运用「烹饪假期」之概念, 藉由阶层架构之提出, 藉以提升美食观光。

本文运用德尔菲法筛选与确认台湾烹饪假期阶层架构之指标与建构。并以层级分析法(AHP)估算每一属性与指针之相对权重, 藉以确认相对重要程度。

烹饪假期体验架构系由四个属性（「在地饮食」、「产制体验」、「烹饪体验」与「环境氛围」）与二十二个指标构成。研究发现显示「烹饪体验」在于四个属性之中最为重要。多项指标之中, 「安心食材」「在地特色」与「多元课程」系为最为重要之三个指标。

烹饪假期体验之阶层架构可为观光主管机关与业者运用, 藉以提升游客之体验质量与推广台湾之美食观光。依据研究发现, 烹饪教室参与者可以专注「烹饪体验」, 并且强调「安心食材」、「在地特色」与「多元课程」之要素, 藉以发展烹饪假期。

本文提供具有价值之洞见, 可供美食观光未来研究之参考。本文同时提供一个可以用以发展烹饪假期之架构。

Este estudio tiene como objetivo investigar cómo se puede utilizar el concepto de “vacaciones de cocina” al proponer un marco jerárquico para mejorar el turismo culinario.

Este estudio adoptó el método Delphi para filtrar y verificar los criterios y construir el marco jerárquico de las vacaciones de cocina en Taiwán. El proceso analítico jerárquico (AHP) también se aplica para calcular el peso relativo de cada atributo y el criterio para identificar su grado de importancia.

Se identificaron cuatro atributos (“comida local”, “ruta culinaria”, “experiencia culinaria” y “entorno y ambiente”) y 22 criterios para comprender un marco de experiencia de vacaciones culinarias. Los resultados de la investigación revelan que la “experiencia culinaria” es el atributo más relevante de los cuatro identificados. De los criterios más numerosos, “ingredientes con integridad”, “características locales” y “currículum diverso” fueron identificados como los tres más importantes.

El marco jerárquico de la experiencia de las vacaciones de cocina se puede utilizar para que las autoridades y los profesionales del turismo mejoren la calidad de la experiencia de los turistas y promuevan el turismo culinario en Taiwán. Según los resultados de la investigación, los participantes de las clases de cocina pueden concentrarse en la “experiencia de cocina” y enfatizar los elementos de “ingredientes con integridad”, “características locales” y r“currículum diverso” para las vacaciones de cocina.

este estudio ofrece información valiosa, proporciona una referencia para futuras investigaciones sobre turismo culinario. Este estudio también ofrece un marco teórico, que se puede utilizar para desarrollar vacaciones de cocina.

The purpose of the present research is to examine the underlying motivations of food and beverage (F&B) hotel managers towards their intentions to implement food wastage initiatives in the Indonesian hotel sector.

Using in-depth personal interviews with 26 F&B managers, this study employed the theory of planned behaviour (TPB) to explain F&B managers' intentions towards implementing food wastage initiatives.

The study findings revealed prevailing constraints (such as lack of resources and rigid menu design) preventing them from carrying out their food wastage plan. There was evidence of disparity between who the F&B managers perceive about as important (injunctive norms) and supportive about their food wastage initiatives as compared to the perceived actual behaviour (descriptive norms) of these important reference groups. One such discrepancy is where respondents believe that senior management is important and would support their food wastage initiatives, but the senior management themselves do not allocate resources to combat food wastage.

The findings have important implications for hoteliers to rethink and motivate hotel employees to carry out food wastage initiatives effectively with a more synchronized approach between different management levels.

This is the first paper to examine the discrepancy between injunctive and descriptive norms between middle and senior management in hotels. A key theoretical contribution to the body of knowledge is the fractionation of injunctive and descriptive norms to understand subjective norms in TPB elicitation research.

The purpose of this research is to examine the dining out activities of Gen Y's in the United States. In particular, it focuses on dining frequency, restaurant selection, restaurant segments and demographic features of Gen Yers.

Empirical data for this study were collected from 631 Gen Y's living in the United States.

The research findings reveal a nascent exploration of eating out preferences of the Gen Y population in an industrialized country in the food service context.

Generation Y is a lucrative and growing customer group for the US foodservice industry. They dine out more frequently than the rest of the population and their dining out preferences are different from other cohorts.

This study offers some practical implications on Gen Y's dining out behavior for food service industry and restaurateurs.

The purpose of this paper is to identify the relationship between Millennials' perceived stress and their external and emotional eating behaviors. Furthermore, the moderating effect of nutritional knowledge on the relationship between perceived stress and emotional eating and perceived stress and external eating of US Millennials was tested.

Data was collected from 649 Millennials between the ages of 18 and 35 in the United States, and structural equation modeling (SEM) was performed to test the study hypotheses.

This study extends the literature and provides further insights into the relationship between US Millennials' eating behavior and stress factors. Perceived stress positively influenced Millennials' emotional and external eating behavior, and nutritional knowledge significantly moderated the relationships between perceived stress and emotional eating and perceived stress and external eating.

First, data was collected from Millennials living in the United States. Second, not all of the predictors, save one (perceived stress), were selected and hypothesized as predictors of Millennials' eating behavior. The paper provides the essential psychological elements of US Millennials' eating behavior.

If unbalanced eating and obesity are the result of negative psychological factors, the recommended diet models or physical exercise by themselves may be less effective at combating obesity and related health issues. This is because stress was found to be a highly significant reason for unbalanced eating, new and more practical stress coping strategies are needed to moderate unbalanced eating behavior.

The purpose of this study is to propose and test a theoretical model investigating factors that influence travelers’ intention to use travel-related information shared by other travelers through a novel category of travel-focused mobile applications, referred to as travel-tracking mobile applications (TTMAs).

Data collected from mobile app users who traveled for leisure purposes were used to test an extended version of the Unified Theory of Acceptance and Use of Technology 2, adding trust and privacy concerns as new constructs to the existing framework.

The current study found empirical and significant evidence that performance expectancy, effort expectancy, hedonic motivation and trust positively; and system privacy negatively influenced travelers’ intention to adopt TTMA to follow other travelers’ experiences.

Limitations and directions for future research are widely explored in the final section of this study.

Practical implications for tourism, travel and hospitality technology companies, TTMA developers and entrepreneurs of travel-related and/or location-based mobile applications are discussed following the empirical findings of this study.

The current study findings add to the body of knowledge in the field of travel technology acceptance, and provide practical implications, especially for entrepreneurs and tourism technology vendors.

本研究提出并测试了一个理论模型, 以探讨影响旅行者使用由其他旅行者提供的旅行相关信息的意图的因素。该信息通过一种名为“旅行追踪移动应用程序（TTMA）” 的新型旅游应用程序提供。

本研究从休闲目的旅行的移动应用用户处收集数据, 测试了扩展版的“统一技术接受与使用模型 2（UTAUT2）”, 并在现有框架中新增了信任和隐私担忧作为构建要素。

本研究发现的显著证据表明, 绩效预期、努力预期、享乐动机和信任对旅行者采用TTMA跟随其他旅行者体验的意图有正向影响; 而系统隐私对其意图有负面影响。

根据本研究的实证发现, 旅游、旅行和酒店技术公司, TTMA开发者, 以及与旅行或基于位置的移动应用相关的企业家可以从中获得实际应用启示。本研究的结果丰富了旅游技术接受领域的知识体系, 并为企业家和旅游技术供应商, 尤其是旅行科技企业家, 提供了实际应用指导。

This study aims to analyze the current practices of food and beverage (F&B) photography and styling through the eyes of professionals involved in the food business.

A phenomenological research approach was used and empirical data were collected via a series of semi-structured interviews with professional food photographers. Purposive and snowballing sampling methods were used and the participants of this study consisted of 26 F&B photographers and stylists who were actively and professionally working in this field. Content analysis was applied to the empirical data.

The research findings reveal several key themes in F&B photography and styling: emotional appeal, key trends, career opportunities, required skills and abilities and interventions and ethical considerations. Three specific roles were identified in F&B photography and styling: food and beverage photographer, food and beverage stylist and prop stylist.

This study offers discussions on the pros and cons of F&B photography beginners and professionals and the food business.

This is one of the first studies to offer empirical findings and discussions on the concept of F&B photography and styling.

论当前餐饮业中食物和酒水照相和摆盘的措施

本论文探索分析当前餐饮业中F&B通过专业摄像来对食物照相和摆盘的措施。

本论文采用现象学研究方法, 对专业食物摄像师进行半结构化访谈, 采集数据。通过目的性和滚雪球式采样方法, 共26位F&B专业摄影师和摆盘师接受了访谈。本论文采用文本分析法对数据进行分析。

研究结果展示了多个F&B摄像和摆盘中的关键主题:（1）情感吸引（2）热门趋势（3）就业机会（4）所需技巧和能力（5）介入和道德考量。F&B摄像和摆盘的三个具体职位:（1）餐饮摄影师（2）餐饮摆盘师（3）料理造型师。

本论文对F&B摄像业余和专业摄像师和餐饮企业的优劣势进行探讨。

本论文是首篇对F&B摄像和造型的概念进行深入探讨并且提供实证调研的文章。

This paper aims to investigate the relationships between motivation and intention to consume local food and between intention to consume local food and intention to visit the destination of that food's origin while examining the moderating effect of risk perception associated with coronavirus disease 2019 (COVID-19).

Data were collected from two samples of potential Chinese tourists in the contexts of Italian and Thai food. Data obtained from 264 Chinese respondents for Italian food and 277 Chinese respondents for Thai food were analyzed. Partial least squares structural equation modeling was utilized to test the research model.

The results indicate that, while motivational factors such as cultural experience, novelty and sensory appeal influence potential Chinese tourists' intention to consume Italian food, motivational factors such as cultural experience, health concern, novelty and sensory appeal influence tourists' intention to consume Thai food. The authors found that intention to consume local food positively influences tourists' intention to visit both destinations (Italy and Thailand). Moreover, tourists' risk perceptions of COVID-19 negatively moderate the effect of cultural experience and novelty on the intention to consume Italian food. Regarding the intention to consume Thai food, the authors found that tourists' risk perceptions have a diminishing effect on all motivational factors.

This pioneering study examines the role of COVID-19-related risk perception on the relationships among motivation of local food consumption, intention of local food consumption and destination visit intention in the context of two destination countries. It reveals cross-country differences of the negative effect pertaining to the risk perceptions of COVID-19, which has important implications for international destination marketing.