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The paper examines the role and significance of gastronomic manifestations in the context of destination branding, within the framework of image transfer mechanisms and the Associative Network Memory Model.

The research was conducted on a sample of 53 gastronomic events in the tourist destination of Vojvodina.

The results indicate that gastronomic manifestations image has a positive impact on the brand image and brand identity of the destination, as well as the destination's overall image. Furthermore, the study found that the food experience has a positive influence on the image of gastronomic events and the destination.

The study contributes to the advancement of research on tourist destination branding.

Being the basic need of humans, but also an attractive element of the tourist offer, gastronomy is related to the attractiveness of a destination, and Balkan gastronomy is considered to be one of the most positive aspects of the tourist image of the region. This study aims to investigate the locals' perception of gastronomic specificity of ‘Balkan food’ and national (local) food as well. Furthermore, the study investigated how ‘Balkan food’ is perceived in terms of its tourist potential, uniqueness, quality, nutrition and its general role in the creation of a joint ‘Balkan’ tourist brand. The methodology included a historical approach and a survey which involved110 respondents. Out of 21 traditional dishes identified in the official tourist promotional activities of selected countries and a review of the relevant literature, the following are identified as regional ‘Balkan’ dishes: ‘pečenje’, ‘musaka’, ‘ćevapi’ and ‘sarma’. The following are identified as national dishes: ‘pastrmajlija’, ‘sogan dolma’, ‘raštan’, ‘pašticada’, ‘burek’ and ‘svadbarski kupus’. The results indicated that some nations have specific knowledge of certain dishes being considered national and regionally present, while other nations show a lack of knowledge of food origin and regional presence in identified countries. Furthermore, the results showed that different dimensions of Balkan cuisine significantly contribute to the tourist potential of the region, while the contribution of its nutritive characteristics is perceived as less important. Results showed that ‘Balkan food’ is considered to be important for the improvement of the ‘Balkans'’ image and promotion, as well as important for the creation of the regional tourism brand.

This study aims to analyze the contribution of tourist event and satisfaction with tourism events as a product of regional tourism competitiveness, as well as evaluate factors of competitiveness.

The research followed a quantitative methodology by conducting a questionnaire on the four largest tourist events in Madeira (Carnival, Flower Festival, Atlantic Festival and Wine Festival), an insular island located in Portugal.

The sample consisted of 2,262 tourists surveyed during the year 2017 and structural equation models were used as the statistical method. Results showed that satisfaction is reflected in the client's loyalty to the choice of a tourist destination and also contributes directly and indirectly to the regional tourist competitiveness.

This study contributes to the valorization of local and regional events, perceived by the level of satisfaction and loyalty of tourists, as products of regional competitiveness of a tourist destination.

Luxury has received attention from tourism researchers as an important element of the gastronomic tourism experience. With recent research suggesting food and wine tourism being connected to luxury, it is important to explore how gastronomic tourism experiences are marketed to create such perceptions and feelings of luxury. This chapter aims to understand marketing strategies that support luxury gastronomic tourism experiences. In contrast to the definition of luxury as a performance or a value, this research conceptualises luxury as an affect which is sensed and felt in gastronomic tourism experiences. How this conceptualisation translates into marketing practice is explored for a particular gastronomic region. An in-depth analysis of the website of a destination marketing organisation in the Hunter Valley gastronomic region of Australia shows that the gastronomic tourism experience is marketed as bucolic luxury using marketing strategies of connection, congregation and repetition, all of which channel and maintain the affect of bucolic luxury. The chapter contributes to the literature on luxury marketing in the tourism context by identifying marketing strategies that can augment the affect of luxury for the gastronomy tourist.

Today tourism is recognised as a very complex social and economic phenomenon having a spatial, socio-cultural, economic, political, educational and environmental dimension. Furthermore, tourismis transformingtowards an individual and his/her needs, desires and interests, with a full respect for the surroundings and environment, which are given an increasing importance. Consequently, there have been changes not only in the structure of tourist consumption and in the behaviour of tourists, but also in the concept of a tourist offer. In this sense, numerous forms of special interest tourism are increasingly being developed in response to the needs of modern tourists to experience something new, authentic and different from their everyday environment. Tourists, saturated with the global trends' consequences that dominantly foster a kind of uniformity on their trips, are increasingly looking for the uniqueness or experience that is different from their own culture. Gastronomy, as a part of the local community's cultural identity, stood out as an authentic element of the tourist destination's offer, to which tourists are increasingly paying attention, which is increasingly becoming the basic motive of travelling for modern tourists.

Taking into account the current trends of the leading global source markets of the world, as well as the growing need to create a common tourist offer of the Western Balkan economies, this concept of Mountain Breakfast applied in the Western Serbia Region could represent a good example and a platform for connecting tradition, local producers, gastronomy and tourism.

The main aim of this study is to determine the effect of tourists' gastronomic experiences on food consumption emotions and experiential value. This research also examines the effect of emotions and experiential value on behavioral intention.

A questionnaire survey was distributed to foreign tourists visiting Istanbul, Turkey. Using survey responses from 491 tourists, structural equation modeling (SEM) was used to test the hypotheses.

In the current study, the results showed that tourists' gastronomic experiences positively and substantially influenced their experiential value and food consumption emotions.

In this study, the model created by Quan and Wang (2004) about the role of food in touristic experience is supported by empirical results. In the current study, the stimulus–organism–response (S-O-R) paradigm was adopted as the theoretical underpinning and was used to develop a holistic research framework. The findings of the research provide certain practical implications for how destinations can design, market and offer gastronomic experiences.

The research on tourists' gastronomic experience and food consumption emotions is limited although numerous studies on tourists' emotions have been conducted. This study is also one of the first to empirically evaluate the tourists' gastronomic experience with the emotional (food consumption emotions), cognitive (experiential value) and behavioral dimensions via S-O-R paradigm.

The research aims to determine local food attributes for measuring and evaluating that appeal tourists to the gastronomic city of Phuket, Thailand.

The first step is, the item generation, which includes an in-depth interview. Secondly, scale purification includes the exploratory factor analysis, which generates a preliminary factor structure. In the final step, scale validation, confirmatory component analysis is used to test the items and dimensions.

The 33 items organized into eight dimensions: food quality, authenticity, hygiene, interpersonal, novelty, service provider, foodservice place and value added for a creative city of gastronomy were demonstrated to be valid and reliable after a thorough development process.

The findings assist practitioners in recognizing the many aspects of local food attributes, as well as how destination managers can employ these factors to promote a destination.

This research contributes to the theoretical literature on a gastronomic creative city, with more research into the links between destination management and other important concepts. In terms of the outcomes of a creative city of gastronomy management, this study might serve as a reference for destination managers and travel suppliers.

Food not only satisfies the need and nourishes positive experiences but also enhances involvement with the cultural, social and environmental attributes of a destination. As urban tourism is embracing sustainable consumption practices (SCP), this study aims to explore tourist’s responsible behaviour by embracing traditional gastronomic delicacies. More specifically, it pinpoints the driving forces behind why people choose traditional gastronomic delights.

The study adopted the triangulation method involving the grounded theory approach (GTA) attained through a series of focus group discussions followed by the survey method taking an emerging economy’s perspective (India and Bangladesh). This study accords equal importance to both the demand and supply perspectives of gastronomic tourism and its stakeholders.

Critical dimensions such as travel motivation, tourist expectations, socio-economic perspectives, mindful consumption, sustainable marketing efforts and community awareness were identified as major influencers towards traditional gastronomic delicacies.

The present study bears significance to the urban developers, policymakers, marketers, regional tourism bodies and tour operators in promoting urban gastronomic cultures through marketing traditional delicacies for sustainable development of the evolving gastronomic industry in India and Bangladesh.

This study makes a novel attempt in exploring critical dimensions in an evolving gastronomic industry by blending an innovative qualitative research methodology like GTA supported by the empirical validation process (quantitative). It proposes a theoretical framework for further advancement of gastronomic and urban tourism towards a SCP.

The aim is to describe the cultural richness of Peruvian racial diversity. The articulating and unifying role of Peruvian gastronomy is highlighted in building a national identity, which acts as a platform for social cohesion.

Qualitative analysis is used in order to understand the drivers that enabled a cultural revolution through gastronomy.

Under a vast cultural diversity, gastronomy arises to articulate and unify it into a common sense of national identity and social inclusion. Although Peruvian gastronomic boom started as an initiative of a group of entrepreneurs, it actually has had an impact at society level.

Ethnographic studies among different social classes and racial groups are needed in order to elucidate the perceptions that they have regarding their social inclusion. At a quantitative level, econometric studies could be conducted to reflect the impact of gastronomy on poverty reduction or on inequality reduction, especially in urban-marginal or rural areas.

Gastronomy is also a business strategy model on the basis of the creation of a cluster as a viable alternative for developing countries.

Peruvians no matter their racial heritage or social class are proud of their cousin and of being Peruvians, creating a sense of national union and social inclusion.

The contribution is to highlight the importance of gastronomy as one of the main articulators in the construction of national identity under a racially diverse population. Society, public policy officers, and businesses may benefit from this.

The purpose of this paper is to present the key food experience factors that affect a consumer’s restaurant meal enjoyment. It considers the effects on the dining experience that come from enhancements in today’s restaurants and the advent of the foodie customer. The paper reviews the modern restaurant scene in Canada and how best practices have created non-events despite differentiation attempts among producers of hospitality experiences.

In this paper, the literature regarding current practices in modern restaurants is reviewed, along with a discussion of the foodie consumer. Analysis draws on the theory that many transactions in hospitality are mundane and few offer meta-hospitality memorable moments.

With the expanding range of restaurant choice across Canada – serving better-than-ever food options in green environments in unique servicescapes – it would appear that these are the golden years of the food service industry. Yet the reality could be that consumers are walking away feeling that all gastronomic experiences are equally mundane.

An examination of the way we approach food service as entertainment and escape is called for. Examining hospitality trends is part of what makes the industry a source of fascination for consumers and researchers.

The author’s culinary background as a professional chef and his recent academic experience, including his doctoral research in a related topic, enriches the originality of this article.