Izadi, Hassan (2014). Food tourism, an opportunity for sustainable rural development in Iran. Rural Research Quarterly, 6 (95), 1. [In Persian]
Basak, Saeed and Dinparast, Sajadeh (2019). Investigating the role of rural tourism in the economic development of tourist target villages (Case study: Modares rural villages, Shushtar city). Geography and Human Relations, 9 (3), 269-286. [In Persian]
Basami, Ahmad; Alambeigi, Amir and Moradi, Mustafa. (2019). The effect of local food consumption value on tourists’ behavioral intention: A case study of Ormanat rural tourism areas in Kurdistan province. Agricultural Extension and Education Sciences, 16 (2), 163-180.
[In Persian]
Bagher Salimi, Saeed and Larijani, Sahar. (2018). The role of food-related personality traits in tourists’ satisfaction and loyalty. Journal of Tourism and Development, 7 (47), 152-134.
[In Persian]
Poursaeed, Mohammad Mehdi; Taheri, Fatemeh and Jahanshahi, Marzieh. (1400). Investigating the effect of multiple values of consuming Iranian local foods on tourists’ intention to revisit and recommend to others. Tourism Management Studies, 15 (56): 341-380. [In Persian]
- Jahandideh Tepraqlo, Mina; Zara’i, Ghasem and Asgarnejad Nouri, Bagher. (2010). The effect of destination brand image on revisit intention: The mediating role of memorable tourism experience, personality and satisfaction with the tourist destination, Urban Tourism Quarterly, 7(1), 12. [In Persian]
Zamaani Kasmani, Sepideh; Vosoughi, Lia and Najarzadeh, Mohammad. (2015). Investigating the role of local food in tourism development with a focus on marketing and economic development. Senior Master's Thesis, Semnan University, Faculty of Tourism. [In Persian]
Shaterian, Mohsen; Mousavi, Seyed Hojjat; Kiani, Salmi, Sedighe and Zarei, Mina. (2018). Modeling the shaping factors of culinary tourism and its effect on tourist loyalty (case study of Isfahan city tourists). Journal of Urban Research and Planning, 9 (3), 14-66. [In Persian]
Gholipour, Fereydouni, Shahrbanoo and Josheghan, Safari. (2018). Investigating the dimensions of customer perceived value and the effect on customer satisfaction, loyalty and retention in Islamic tourism, Fourth National Conference on Applied Research in Management, Economics and Accounting Sciences of Iran, Tehran. [In Persian]
Ghasemi, Mostafa. (2019). Investigating the level of satisfaction of tourists with tourism facilities and services (case study: Sari city), 7th National Conference on Modern Studies and Research in the Field of Geography, Architecture and Urban Planning of Iran, Tehran. [In Persian]
Lotfi, Heydar and Abedini, Fatemeh. (2015). Investigating food tourism in attracting tourists with emphasis on food tourism in Iran, International Conference on Development with a Focus on Agriculture, Environment and Tourism, Tabriz, Iran. [In Persian]
Nik-e-Bataar, Tayyebeh; Karimizadeh, Elahe and Hosseini, Elahe. (2018). Identifying factors affecting tourists in introducing local foods: A case study of Guilan province. Journal of Tourism and Development, 7(4), 133-119. [In Persian]
Hemtian, Zeinab; Savari, Moslem and Yazdanpanah, Masoud. (2014). Preferences and behavioral tendencies of rural tourists to use local food in rural areas of Shushtar county. Journal of Environmental Science Studies, 7(4): 5665-5681.[In Persian]
Alamineh, G. A., Hussein, J. W., Endaweke, Y., & Taddesse, B. (2023). The local communities’ perceptions on the social impact of tourism and its implication for sustainable development in Amhara regional state. Heliyon, 9; 17088
Andersson, T. D. Mossberg, L., & Therkelsen, A. (2017). Food and tourism synergies perspectives on consumption, production and destination development. Scandinavian journal of Hospitality and tourism, 17 (1), 1-8.
Awuni, J. A., & Du, J. (2016). Sustainable consumption in Chinese cities: green purchasing intentions of young adults based on the theory of consumption values. Sustainable Development, 24(2), 124-135.
Baghersalimi, S., & Larijani, S. (2018). The role of personality traits related to tourists' food in their satisfaction and loyalty. Journal of Tourism and Development, 7(47); 134-152 [In Persian].
Basami, A., Alambigi, A., & Mordi, M. (2020). The effect of consumption value of local food on the behavioral intention of tourists: a case study of Ormanat rural tourism areas in Kurdistan province. Extension science and agricultural education, 16 (2); 163-180.
Bessière, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34
Choe, J. Y. J., & Kim, S. S. (2019). Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale. International journal of hospitality management, 77, 245-259.
Cristian, M. G. (2020). An overview on tourism's contribution to GDP. Revista Economica, 72(2), 19-26.
De la Barre, S., & Brouder, P. (2013). Consuming Stories: Placing food in the Arctic tourism experience. Journal of Heritage Tourism, 8(2-3), 213-223.
Duman, T., Mattila, A.S., (2005). The role of affective factors on perceived cruise vacation value. Tourism management, 26 (3), 311–323.
Elliot, S., Papadopoulos, N., & Kim, S. S. (2011). An integrative model of place image: Exploring relationships between destination, product, and country images. Journal of travel research, 50(5), 520-534.
Farris, W. P., Bendle, N. T., Pfeifer, P. E., & Reibstein, D. J. (2003). Marketing metrics: Understanding market share and related metrics.
Fields, K. 2002. Demand for the gastronomy tourism product: motivational factors. Tourism and gastronomy, 4(2), 36-50.
Finch, J. E. (2006). The impact of personal consumption values and beliefs on organic food purchase behavior. Journal of Food Products Marketing, 11(4), 63-76.
Finch, J. E., Trombley, C. M., & Rabas, B. J. (1998). The role of multiple Consumption values in consumer cooperative oatronage: An Application of the theory of market choice behavior. Journal of Marketing Management (10711988), 8(1).
Getz, D., & Robinson, R. N. (2014). Foodies and food events. Scandinavian Journal of Hospitality and Tourism, 14(3), 315-330.
Ghasemi, M. (2020). Investigating the level of tourists' satisfaction with tourism facilities and services (case study: Sari city), the 7th national conference of modern studies and research in the field of geography, architecture and urban planning of Iran, Tehran [In Persian].
Gholpour, Sh., & Joushghan, S. (2018). Investigating the dimensions of perceived customer value and the impact on customer satisfaction, loyalty and customer retention in Islamic tourism, the fourth national conference of applied research in management, economics and accounting sciences of Iran, Tehran [In Persian].
Goolaup, S., & Mossberg, L. (2017). Exploring the concept of extraordinary related to food tourists’ nature-based experience. Scandinavian Journal of Hospitality and Tourism, 17(1), 27-43.
Guan, J. (2012). The attractiveness of local cuisine and its influence on Chinese domestic tourists' perceptions of destinations.
Hall, C. M., Mithchell, R., & sharples, L. (2003). Consuming places. The role of food, wine and tourism in regional development. InG.M.Hall, l, sharples, R. Mitchell, N. Macionis, & .B. Cambourne.food tourism around the world (pp.25-59). Oxford; Butterwoth, Heinemann.
Han, H., & Ryu, K. (2009). The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality & Tourism Research, 33(4), 487–510.
Ha, J., & Jang, S.S. (2013). Variety seeking in restaurant choice and its drivers. International Journal of Hospitality Management, 32, 155–168.
He, J., & Tu, X. (2020). On sustainable development of low-carbon tourism in Jiangxi Province. In Journal of Physics: Conference Series, 159 (2); 22134.
- Hematian, Z., Savari, M., & Yazdanpanah, M. (2022). Preferences and behavioral tendencies of rural tourists to use local food in rural areas of Shushtar. Journal of Environmental Science Studies, 7(4); 5665-5681 [In Persian].
Henderson, J. C. (2009). Food tourism reviewed. British food journal, 111(4), 317-326.
Henderson, J. C., Yun, O. S., Poon, P., & Biwei, X. (2012). Hawker centres as tourist attractions: The case of Singapore. International Journal of Hospitality Management, 31(3), 849-855.
Horng, j. s., & Tsai, c. t. (2010). Government websites for promoting East Asian culinary tourism; A cross national analysis. Tourism Management, 31(1), 74-85.
Hsu, T. K., Tsai, Y. F., & Wu, H. H. (2009). The preference analysis for tourist choice of destination: A case study of Taiwan. Tourism Management, 30(2), 288-297.
Huang, S., & Hsu, C. H. (2009). Effects of travel motivation, past experience, perceived constraint, and attitude on revisit intention. Journal of travel research, 48(1), 29-44.
Im, H. H., Kim, S. S., Elliot, S., & Han, H. (2012). Conceptualizing destination brand equity dimensions from a consumer-based brand equity perspective. Journal of Travel & Tourism Marketing, 29(4), 385-403.
Izadi, H. (2014). Food tourism, an opportunity for sustainable rural development in Iran. Journal of rural research, 6; 95-96; 1 [In Persian].
Jahandideh, M., Zarie, Gh., Asgarinezhad-nouri, B. (2020). The effect of destination brand image on revisit intention: the mediating role of memorable tourism experience, personality and satisfaction with tourism destination, Urban Tourism Quarterly, 7(1); 15 [In Persian].
Jeaheng, Y., & Han, H. (2020). Thai street food in the fast growing global food tourism industry: Preference and behaviors of food tourists. Journal of Hospitality and Tourism Management, 45, 641-655.
Kim, S. S., Agrusa, J., & Chon, K. (2014). The influence of a TV drama on visitors’ perception: A cross-cultural study. Journal of Travel & Tourism Marketing, 31(4), 536-562.
Kim, Y. G, & Eves, A. (2012). Construction and validation of a scale to mwusure tourist motivation to consume local food. Tourism management, 33(6), 1458-1467.
Lai, I. K. W. (2020). An examination of satisfaction on word of mouth regarding Portuguese foods in Macau: Applying the concept of integrated satisfaction. Journal of Hospitality and Tourism Management, 43, 100-110.
Lee, A., Wall, G., & Kovacs, J. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario. Canada, Journal of Rural Studies, 39, 133-144.
Lee, I., & Arcodia, C. (2011). The role of regioval food festivals for destination branding. International journal of tourist research, 13(4), 355-367.
Li, L., & Huang, X. (2022). Evaluation of Recreation Benefit of Developing Rural Tourism in Traditional Villages: A Case Study of Kongbai Village. Tourism Management and Technology Economy, 5(3), 109-127.
Lin, J., Zhang, B., Feng, J., Yi, Z., Zhang, H., Luo, M., ... & Zhao, F. (2023). Determining food tourism consumption of wild mushrooms in Yunnan Provence, China: A projection-pursuit approach. Heliyon, 9(3).
Lofi, H., & Abedini, F. (2015). Investigation of food tourism in attracting tourists with emphasis on food tourism in Iran, international development conference focusing on agriculture, environment and tourism, Tabriz, permanent secretariat of the conference [In Persian].
Mathwick, C., Malhotra, N.K., & Rigdon, E. (2002). The effect of dynamic retail experiences on experiential perceptions of value: an internet and catalog comparison. Journal Retail, 78 (1), 51–60.
Nikraftar, T., Karimi, E., & Hossieni, E. (2018). Identifying the influencing factors on tourists in the introduction of local foods: the case study of Gilan province. Journal of Tourism and Development, 7(4); 119-133 [In Persian].
Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9: 340-346.
Perrea, T., Grunert, K. G., & Krystallis, A. (2015). Consumer value perceptions of food products from emerging processing technologies: A cross-cultural exploration. Food Quality and Preference, 39: 95-108.
Phillips, W. J., Asperin, A., & Wolfe, K. (2013). Investigating the effect of country image and subjective knowledge on attitudes and behaviors: US Upper Midwesterners’ intentions to consume Korean Food and visit Korea. International Journal of Hospitality Management, 32, 49-58.
Poursaied, M. . M., Taheri, F., & Jahanshahi, M. (2021). Investigating the effect of the multiple values of consumption of local Iranian foods on tourists' intention to revisit and recommend to others. Tourism management studies, 15 (56); 341-380 [In Persian].
Praesri, S., Meekun, K., Lee, T. J., & Hyun, S. S. (2022). Marketing mix factors and a business development model for street food tourism. Journal of Hospitality and Tourism Management, 52, 123-127.
Quan, S., & Wang, N. (2004).Towards a structural Model of the tourist experience; An illustration form food experieces in tourism. Tourism Management, 25(3): 297-305.
Ramkissoon, H., Nunkoo, R., & Gursoy, D. (2009). How consumption values affect destination image formation. In Perspectives on Cross-Cultural, Ethnographic, Brand Image, Storytelling, Unconscious Needs, and Hospitality Guest Research. Emerald Group Publishing Limited. https://doi.org/10.1108/S1871-3173(2009)0000003008
Rasoolimanesh, S. M., Ringle, C. M., Jaafar, M., & Ramayah, T. (2017). Urban vs. rural destinations: Residents’ perceptions, community participation and support for tourism development. Tourism management, 60, 147-158.
Sanchez, J., Callarisa, L., Rodriguez, R. M., & Moliner, M. A. (2006). Perceived value of the purchase of a tourism product. Tourism management, 27(3): 394-409.
Shalini, D., & Duggal, S. 2015. Areviw on food tourism quality and its associated forms around the worjd. African Journal of Hospitality, tourism and Leisure, 4(2), 1-12.
Shaterian, M., Mousavi, H., Kiani Salmi, S., & Zaie, M. (2018). Modeling the factors shaping culinary tourism and its effect on tourists' loyalty (a case study of Isfahan tourists). Journal of Urban Planning and Research, 9: 14-66 [In Persian].
Sheth, J., Newman, B., & Gross, B. (1991). Consumpion Values and Market Choices: Teory and Applications, Cincinatti OH.
Smith, S. l., J., & Xiuo, H. (2008). Culinary tourism supply chains; A preliminary examination. Journal of teravel Research, 46(3): 289-299.
Solomon, M., Askegaard, S., Bamossy, G., & Hogg, M. (2006). Consumer behaviour: a European perspective. https://eprints.lancs.ac.uk/id/eprint/8455.
Soltani, M., Nejad, N. S., Azad, F. T., Taheri, B., & Gannon, M. J. (2020). Food consumption experiences: a framework for understanding food tourists’ behavioral intentions. International Journal of Contemporary Hospitality Management, 58; 14.
Sparks, B., Bowen, J., & Klag, S. (2003). Restaurants and the tourist market. International Journal of Contemporary Hospitality Management.
Sweeney, J. C., & Soutar, G. N. (2001). Consumer perceived value: The development of a multiple item scale. Journal of retailing, 77(2): 203-220.
Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: Tourist food consumption and preferences. Tourism Geographies, 4(3): 282-306.
Vesci, M., & Botti, A. (2019). Festival quality, theory of planned behavior and revisiting intention: Evidence from local and small Italian culinary festivals. Journal of Hospitality and Tourism Management, 38: 5-15.
Williams, P., & Soutar, G. (2006). Customer value, satisfaction and intentions: Some insights from adventure tourism.
Yee, R. K. (2015). A tale of two food blogs: culinary tourism in Hong Kong from a Chinese-American perspective. New Errands: The Undergraduate Journal of American Studies.
https://doi.org/10.18113/P8ne3159815
ZamaniKasmani, S., Vosoghi, L., & Najarzadeh, M. (2015). Examining the role of local food in the development of tourism, focusing on marketing and economic development. Master thesis of Semnan University, Faculty of Tourism. [In Persian].
Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience. Sustainability, 11, 34-37.
WTTC. (2020). Travel & Tourism, Global Economic Impact Trends 2020, World Travel Tour. Counc, 2020.
)