An anatomy of the dilution of a local cuisine in a post-colonial destination – evidence from Macao-Reference-Cited by-同舟云学术

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An anatomy of the dilution of a local cuisine in a post-colonial destination – evidence from Macao

Published:2023-07-12 Issue:1 Volume:22 Page:44-60
ISSN:1476-6825
Container-title:Journal of Tourism and Cultural Change
language:en
Short-container-title:Journal of Tourism and Cultural Change

Author:

Ren Lianping¹^ORCID,Ngan Henrique Fátima Boyol¹^ORCID,Yang Fiona X.²^ORCID,Yan Ka Kui³,Law Rob⁴^ORCID

Affiliation:

1. Macao Institute for Tourism Studies, Colina de Mong-Ha, Macao, People’s Republic of China

2. Faculty of Business Administration, University of Macau, Macau, People’s Republic of China

3. School of Hotel and Tourism Management, The Hong Kong Polytechnic University, Hong Kong, People’s Republic of China

4. Asia-Pacific Academy of Economics and Management, Faculty of Business Administration, University of Macau, Macau SAR, People’s Republic of China

Publisher

Informa UK Limited

Subject

Nature and Landscape Conservation,Tourism, Leisure and Hospitality Management,Transportation,Cultural Studies,Geography, Planning and Development

Link

https://www.tandfonline.com/doi/pdf/10.1080/14766825.2023.2234335

Reference45 articles.

1. Authenticity and food experience - commercial and academic perspectives*

2. Boyne, S., Williams, F., & Hall, D. (2002). On the trail of regional success: Tourism, food production and the isle of arran taste trail. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 91–114). Routledge.

3. Civitello, L. (2011). Cuisine and culture: A history of food and people (3rd ed.). John Wiley & Sons.

4. On the evolution of language and generativity

5. Food and Culture

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