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Litteraturförteckning

Almquist K, Engström, M. & K. Olausson (1999) Blandade upplevelser. Förstudie om svensk upplevelseindustris möjligheter, med förslag till åtgärder. Stockholm,KK-stiftelsen.

Au, N. & R. Law. (2002) "Categorical Classification of Tourism Dining." Annals of Tourism research 29(3):819-833.

Barthes, R. (1973). Mythologies. London: Paladin.

Barthes, R. (1979). "Towards a Psychology of Contemporary Food Consumption" i R. Forster & O. Ranum (eds) Food and Drink in History. S. 166-173. Baltimore: Johns Hopkins University Press.

Berg K., N. Danius N., J. Åstrand & K. Öberg (2001) Den goda resan - turistmåltider i Sverige. Östersund: ETOUR. Rapport 2001:7

Bourdieu, P. (1984) Distinction: a social critique of the judgement of taste. London: Routledge.

Cai, L., C. Hong & A. Morrison (1995). "Household Expenditure Patterns for Tourism Products and Services". Journal of Travel and Tourism Marketing 4(4):15-40.

Cultural Heritage and Tourist Development (2001), World Tourism organization.

Danius; N. (2000) Den Goda Resan. Populärvetenskapliga serien 2000:5, Östersund: ETOUR.

Danius, N. (2003) Att utveckla turistmåltiden. Slutrapport från den interaktiva delen av forskningsprojektet Den Goda Resan. Rapport R 2003:12. Östersund: ETOUR.

Elmont , S. (1995) "Tourism and Food Service: Two Sides of the Same Coin". Cornell Hotel and Restaurant Administration Quarterly. 36(1):57-63.

Fields, K. (2002). "Demand for the gastronomy tourism product: motivational factors." i A.M. Hjalager & G. Richards (eds), s. 36-50.

Flagestad, A. (2003) "Destinasjonsgastronomi i Norge - Elite uten bredde?" Landbruksökonomisk forum 20(1):39-51.

Fox, M & P. Sheldon. "Foodservice: A Vital Part of the Tourist Industry." Journal of Foodservice Systems 4:259-275.

Frochot, Isabelle (2000) Food Tourism-French tourism characteristics. Glasgow: Scottish Hotell Shool, university of Strathclyde.

Gartner, William C. (1996) Tourism development: principles, processes, and policies. New York: Van Nostrand Reinhold.

Getz, D. & W. Frisby. (1988) "Evaluating Management Effectiveness in Community-Run Festivals." Journal of Travel Research 27(1):22-27.

Goldener, C. R. (2000) Tourism: principles, practices, philosophies. New York, Wiley.

Gordon, E. (1991). "Children Strongly Influence Dining-Out Decisions." Restaurants USA 11(5):36.

Gordon, E. (1992) "Price/Value Relationships at Restaurants. Restaurant USA 12(2):37-43.

Gupta S.& M. Vajic. (2000) "The Contextual and Dialectical Nature of Experiences". I J.A. Fitzsimmons. & M.J. Fitzsimmons. (eds) New Service Development. Creating Memorable Experiences. London,SAGE.

Haukeland, J.V. & J.K.S. Jacobsen (2001). "Gastronomy in the Periphery: Food and Cuisine as Tourism Attractions on the Top of Europe." Paper presented at the 10th Nordic Tourism Research conference, Vasa, finland, 18-20 October 2001.

Hjalager, A.M. & M. A. Corigliano (2000) "Food for Tourists - Determinants of an image" i International Journal of Tourism Researchvol , pp 1.13.

Hjalager, A-M. & G. Richards. (2002) (eds) Tourism and Gastronomy London: Routledge.

Heung, V. & H. Qu. (2000) "Hong Kong as a Travel Destination: An Analysis of Japanese Tourists' Satisfaction Levels, and the Likeelihood of them Recommending Hong Kong to Others". Journal of Travel and Tourism Marketing 9(1/2):57-80.

Hughes, G. (1995) "Food Tourism and Scottish Heritage" i D.Leslie (ed.) Tourism and Leisure - Culture, Heritage and Participation. Brighton: LSA, s. 109-128.

Jacobsen, J. (2000) "Anti-Tourist Attitudes: Mediterranean Charter Tourism." Annals of Tourism Research 27:284-300.

Jacobsen, J.K.S. & J.V. Haukeland (2002) "A Lunch with a View: Motor Tourists' Choices and Assessments of Eating-places." Scandinavian journal of Hospitality and Tourism 2(1):4-16.

Jensen, R. (1999) The Dream Society. How the Coming Shift from Information to Imagination will Transform your Business.New York, McGraw-Hill.

Katzenholz, E. (2000) "The market for rural tourism in north and central Portugal: a benefit-segmentation approach" i Richards G. & D. Hall (eds.) Tourism and Sustainable Community Development. London: Routledge, s. 268-284.

Kivela, J. (1997) "Restaurant Marketing: Selection and Segmentation in Hong Kong." International journal of Contemporary Hospitality Management 9:116-123.

Marris, T. (1986) "Does Food Matter" Revue de Tourisme 41(4):22-25.

McIntosh, R., C. Goeldner, & J. Richie. 81995) Tourism: Principles, Practices, Philosophies (7th ed). New York: Wiley.

Michalski, N. (1990) "Consumer Expenditure for Food away from Home Increased in 1988" Restaurant USA 10(8):40-42.

O´Connor, J. (1993) "A Review of Dining-Out Patterns in Britain. International Journal of Contemporary Hospitality Management 5(5):3-9.

Pine II J. & J. Gilmore (1999) The Experience Economy: Work Is Theatre & Every Business a Stage. Boston, Harvard Business School Publishing

Prewitt, M. (1997), Dinner Houses Serve Design as Main Course in Battle to Win Long-term Success. Nation's Restaurant News. 31 (41).

Pyo, S., M. Uysal & R. McLellan. (1991) "A Linear Expenditure Model for Tourist Demand." Annals of Tourism Research 18:443-454.

Reynolds, P. (1993) "Food and Tourism: Towards an understanding of Sustainable culture" Journal of Sustainable Tourism 1:48-54.

Richards, G. (2002) "Gastronomy: an essential ingredient in tourism production and consumption?" i Hjalager, A-M. & G. Richards (eds.) s. 3-20.

Riley, M. (2000) "What are the implications of Tourism Identity for Food and Beverage Policy? Culture and Cuisine in a Changing Global Marketplace in Strategic Questions." I R. Wood (ed.) Food and Beverage Management sid. 187-194. London:Butterworth-Heinemann.

Ross, G. (1995) "Tourist Dissatisfaction with Foodservice: Service Quality Typologies among Secondary College Graduates from Tourism community." Journal of Foodservice Systems 8:291-309.

Rutherford, D. & L. Kreck (1994) "Conventions and Tourism: Financial Add-On or Myth? Report of a Study in One State." Journal of Travel and Tourism Marketing 3(1):49-63.

Salomonsson, A. (1994) "Pitepalt, värmlandskorv, och äggkaka. Om mat, regioner och regional mat". I Blomberg, B. & S-O, Lindquist (red) Den regionala särarten. Lund, Studentlitteratur.

Scarpato, R. (2002) "Gastronomy as a tourist product: the perspective of gastronomy studies" i A.M. Hjalager & G. Richards (eds), s.51-70.

Stenström E. (2000) Konstiga företag. Stockholm,: EFI, Handelshögskolan.

Sweeney, J.C., Johnson, L.W. & Armstrong, R.W. (1992), The Effect of Cues on Service Quality Expectations and Services Selection in a Restaurant Setting. Journal of Services Marketing. 6 (4).

Tellström, Richard (2001) En bit av Sverige. Mat som nationell symbol under EU-rodförandeskapet 2001. Stockholm: Uppsats för magisterkurs, Institutet för folklivsforskning, Etnologiska institutionen, Stockholms universitet.

Wolf, M. (1999) Entertainment Economy. New York, New York Times Books.

Wood, R. (1995) The Sociology of the Meal. Edinburgh: Edinburgh University Press.