References
o
Jones, A., & Jenkins, I. (2002). A taste of wales – Blas Ar Gymru.
Institutional
malaise in promoting welsh food tourism products. In A. M. Hjalager, and G. Richards
(Eds.),
Tourism and Gastronomy (pp.112- 131). London: Routledge.
o
Josiam, B., Mattson, M., & Sullivan, P. (2004). The Historount: heritage tourism at
Mickey
‟
s Dining Car.
Tourism Management, 25. 453-461.
o
Kim, H., Cheng, C.K., & O'Leary, J. (2007). Understanding participation patterns
and trends in tourism cultural attractions.
Tourism Management, 28,(13), 66-137.
o
Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food
consumption on trips and holidays: A grounded theory approach.
International
Journal of Hospitality Management, 28,(
3).
423-431. Retrieved October 21, 2010,
from www. Sciencedirect.com.
o
Kiple, K. F., & O. K. C. (1999).
The Cambridge World history of food, Vol. 2.
Cambridge: University Press.
o
Lin., Y. C. (2006). Food images in destination marketing. (Doctorate dissertation,
Indian: Purdue University West Lafaytte).
o
Liu, Y., & Jang, S. (2009). Perceptions of Chinese restaurants in the U.S.: What
affects customer satisfaction and behavioral intentions?
International Journal of
Hospitality Management 28. 338–348. Retrieved October 21, 2010, from www.
Sciencedirect.com.
o
Martin,H. S., & Rodriguez del Bosque, I. A.( 2008). Exploring the cognitive affective
nature of destination image and the role of psychological factors in its formation.
Tourism Management, 29, 263–277. Retrieved October 21, 2010, from www.
Sciencedirect.com.
o
Mitchell, R., & Hall, C. M. (2003). Consuming tourists:
food tourism consumer
behavior. In C.M. Hall (Eds),
Food Tourism around the world: Development,
management and markets (pp. 60-80). London: Butterworth Heinemann.
o
Mykletun, R.J., & Gyimo'thy, S. (2009). Beyond the renaissance of the traditional
Voss sheep
‟
s head meal: Tradition, culinary art, scariness and entrepreneurship.
Tourism Management, 30, 1–13.
o
Nield, K., Kozak, M., & LeGrays, G. (2000). The role
of food service in tourist
satisfaction.
Hospitality management, 19, 375-384. Retrieved October 21, 2010, from
www. Elsevier.com.
o
Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and
international cuisines in the marketing of tourism destinations: the cases of Hong
Kong and Turkey.
Tourism Management, 28, 253–261. Retrieved October 21, 2010,
from www. Sciencedirect.com.
o
Olsen, W.K., & Warde. A., & Martens, L. (2000). Social
differentiation and the
market for eating out in the UK.
Hospitality Managemen,t 19, 173-190. Retrieved
October 21, 2010, from www. Elsevier.com.
o
Quan, S., & Wang, N. (2004). Towards a structural model of tourist experience: an
illustration from food experiences in tourism.
Tourism Management, 25, 297- 305.
Retrieved October 21, 2010, from www. Sciencedirect.com.
o
Ryu, K., & Jang, S., (2006). Intention to experience local cuisine in a travel
destination: the modified theory of reasonable action.
Journal of Hospitality and
Tourism Research, 30 (4), 507–516.
o
Sabzian, M. (2008).
Tourism master guide, Tehran: Kamel.
o
Santich, B. (2004).The study of gastronomy and its relevance to hospitality education
and training.
International Journal of Hospitality Management, 23,15-24.
Tourism and local food & beverages consumption (The case of Mazandaran province)
Zohreh Namavar Jahromy & Yeganeh Tajik
References
o
Scarpato, R. (2002). Gastronomy as a tourist product: Perspective of gastronomy
studies. In A. M. Hjalager, & G. Richards (Eds.),
Tourism and Gastronomy. (pp. 51-
60). London: Routledge.
o
Scarpato, R., & Daniele, R. (2003). New global cuisine: tourism, authenticity and
sense of place in postmodern gastronomy. In C.M. Hall (Eds.),
Food Tourism around
the World: Development, management and markets (pp.296-313). London:
Butterworth.
o
Shenoy, S. S. (2005). Food tourism and the culinary tourist. (Doctorate dissertation,
Clemson University). Hotel and Restaurant Management.
o
Sims, R. (2009). Putting place on the menu: the negotiation
of locality in UK food
tourism, food production to consumption.
Journal of Rural studies 30, 1-11. Retrieved
October 21, 2010, from www. Sciencedirect.com.
o
Sloan, D. (2004).
Culinary Taste: Consumer behavior in the international restaurant
sector. London: Elsevier Butterworth Heinemann.
o
Tefler, D., & Wall, G. (1996). Linkages between tourism and food production.
Annals of Tourism, 23(3). 635-653.
o
Telfer, D.J., & Hashimoto, A. (2003). Food Tourism in the Niagara Region: the
development of a nouvella cuisine. In C.M. Hall (Eds.),
Food tourism around the
world: development, management and markets (pp.158-177). London: Butterworth
Heinemann.
o
Tikkanen, I. (2007). Ma
slow‟s hie
rarchy and food tourism in Finland:
five cases
British Food Journal, 109, (9), 721-734. Retrieved October 21, 2010, from www.
emeraldinsight.com.
o
Verbeke, W., & Lo´pez,G.P. (2005). Ethnic food attitudes and behavior among
belgians and hispanics living in belgium.
British Food Journal, 107(11), 823-840.
Retrieved October 21, 2010, from www. emeraldinsight.com
o
Wang, N. (1999). Rethinking authenticity in tourism experience.
Annals of Tourism
Research, 26. (2), 349-370.
o
Warde, A., & Martens, L. (1999). Eating out: Reflections on the experiences of
customers in England. In A. Ward and L. Martens (Eds.),
A sociology of food and
nutrition: the social appetite (pp. 116-134). New York: Oxford University Press.
o
Wood, R. (1995).
The sociology of the Meal. Edinburgh: Edinburgh University Press.
o
Zendehdel, H. (2000).
Mazandaran Province. A series of guide books to Iran; 26,
Tehran, Irangardan.
Internet Sources:
1. http://ceajournal.metro.inter.edu/fall05/jumah01010.pdf
Do'stlaringiz bilan baham: 
