Author:
Lubis Tona Aurora,Nizori Addion,Firmansyah ,Dewi Erwita,Ningsih Maryati
Reference20 articles.
1. B. Okumus, M. A. Koseoglu, and F. Ma, “Food and gastronomy research in tourism and hospitality: A bibliometric analysis,” Int J Hosp Manag, vol. 73, no. October 2017, pp. 64–74, 2018, doi: https://doi.org/10.1016/j.ijhm.2018.01.020.
2. Q. Chen and R. Huang, “Understanding the importance of food tourism to Chongqing, China,” Journal of Vacation Marketing, vol. 22, no. 1, pp. 42–54, 2016, doi: https://doi.org/10.1177/1356766715589427.
3. A. R. Krisnadi, “Gastronomi Makanan Betawi Sebagai Salah Satu Identitas Budaya Daerah,” National Conference of Creative Industry, no. September, pp. 5–6, 2018, doi: https://doi.org/10.30813/ncci.v0i0.1221.
4. B. Guzel and M. Apaydin, “Gastronomy Tourism: Motivations and Destinations,” in Global Issues and Trends in Tourism, 2016, no. November, pp. 394–404.
5. S. A. Sufa, H. Subiakto, M. Octavianti, and E. A. Kusuma, “Wisata Gastronomi Sebagai Daya Tarik Pengembangan Potensi Daerah Kabupaten Sidoarjo,” Mediakom : Jurnal Ilmu Komunikasi, vol. 4, no. 1, pp. 75–86, 2020, doi: https://doi.org/10.35760/mkm.2020.v4i1.2497.