Gastronomy Tourism, Cultural Heritage, and Quality of Life: Evidences from Taiwan and Catalonia by Min-Pei Lin

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Project approach to the development of rural tourism by M. V. Andreeva, I. V. Kryukova, E. N. Yakovleva

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Development of gastronomic tourism in the Bakas Klungkung tourism village by I Putu Yoga Jaya Kesuma, Moch Nur Efendi, I Wayan Eka Mahendra

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Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development by Angga Pramana, Bara Yudhistira, Maghfirah Jayalaksamana, Dihan Kurnia, Naila Husnayain, Rianita Pramitasari

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Gastronomic Souvenirs as Travel Souvenirs: A Case Study in Curitiba, Brazil by Graziela Scalise Horodyski, Franciele Cristina Manosso, Camila Bizinelli, José Manoel Gândara

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Effects of covid-19 and strategies employed by entrepreneurs in the Peruvian gastronomic sector during the pandemic by Karla Soria-Barreto, Gianni Romaní, Guillermo Peralta-Godoy, Rafael Flores-Goycochea, Eduardo Ruiz-Sevillano

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Mykonos: a place of experimentation for the gastronomy-world relationship by Olivier Etcheverria

Subjects: “…gastronomic souvenirs…”
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Dai liquori casalinghi ai liquori della tradizione: il caso delle Valli di Lanzo by Gianpaolo Fassino

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Hotel and business in modern France and Germany by E. B. Botavina, Т. A. Kaydalova

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GASTRONOMY'S INFLUENCE ON CHOOSING CULTURAL TOURISM DESTINATIONS: A STUDY OF GRANADA, SPAIN by Franklin CORDOVA-BUIZA, Lucía GARCÍA-GARCÍA, Lucía CASTAÑO-PRIETO, José VALVERDE-RODA

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Morte e rinascita di una risorsa sostenibile: le terre d’acqua e il riso Gigante Vercelli by Davide Porporato

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Unveiling the Essence of Gastronomy: A Data-Driven Exploration of Culinary Expertise in the Nordic Region by Cheryl Marie Cordeiro, Nataliya Berbyuk Lindström

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Gastronomik Deneyimin Marka Sadakatine Yansımaları by Nurhan Zeynep Tosun, Uğur Kaçan

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The cluster approach as an effective tool for the development of the tourism potential of smaller towns by O. V. Gorbunova

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