اسمیت، مالنی، مکلئود، نیکوال و روبرتسون، مارگارت هارت (1391). مفاهیم کلیدی در مطالعات گردشگری، ترجمۀ جعفر باپیری، تهران: مهکامه.
امین، معصومه (1394). « بررسی نقش غذا در ارزیابی گردشگری و جذب توریسم؛ اولین همایش بینالمللی و چهارمین همایش ملی گردشگری». جغرافیا و محیط زیست پایدار.
فیاض، فیاض، ابراهیم، میرتقیان رودسری، سیدمحمد (1395). «بررسی عوامل مؤثر بر جذب گردشگران غذا (شاهد تجربی: رستورانهای سنتی شهرستان رامسر)».
مطالعات هتلداری و میزبانی، دورۀ 1، شمارۀ 1، صص 39-56.
کاتلر، فیلیپ (1389). مدیریت بازاریابی- تجزیهوتحلیل، برنامهریزی، اجرا و کنترل. ترجمۀ بهمن فروزنده، تهران: آموخته.
کیاکجوری، داود و میرتقیان رودسری، سیدمحمد (1396ب). «درآمدی بر مدلسازی معادلات ساختاری مبتنی بر حداقل مربعات جزئی (SEM-PLS) در مطالعات گردشگری». اولین کنفرانس ملی مدلسازی ریاضیات و آمار در مطالعات کاربردی، اردیبهشت ماه، چالوس.
کیاکجوری، داود و میرتقیان رودسری، سیدمحمد (1396الف). «کاربرد مدلسازی معادلات ساختاری در مطالعات گردشگری و میهماننوازی». اولین کنفرانس ملی مدلسازی ریاضیات و آمار در مطالعات کاربردی، اردیبهشت ماه، چالوس.
محسنین، شهریار و اسفیدانی، محمدرحیم (1393). معادلات ساختاری مبتنی بر رویکرد حداقل مربعات جزئی بهکمک نرمافزار Smart-PLS. تهران: مهربان نشر.
مؤمنی، منصور (1387). تحلیلهای آماری با استفاده از SPSS، تهران: کتاب نو.
میرتقیان رودسری، سیدمحمد و غریبی، نجمه (1392). «گردشگری غذا و توسعۀ پایدار مقصدهای گردشگری (مورد مطالعه: استان همدان)». دومین همایش ملی گردشگری و طبیعتگردی ایران زمین، 17 تیر، همدان.
Assaker, G., & Hallak, R. (2013). Moderating effects of tourists’ novelty-seeking tendencies on destination image, visitor satisfaction, and short- and longterm revisit intentions. Journal of Travel Research, 52(5), 600-613.
Aslimoski, P. & Gerasimoski, S. (2012). Food and Nutrition as Tourist Phenomenon, Procedia – Social and Behavioral Sciences, No. 44, 357-362.
Aqueveque, C. (2016). Responses to different positioning strategies for unfamiliar food among food neophobics and neophilics. Food Quality and Preference, No. 53, 66-70.
Babolian Hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia, International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282.
Balter, D.
Butman, J. (2005).
Grapevine: The New Art of Word-of-mouth Marketing, Portfolio Hardcover.
Bartella, G. (2011). Knowledge in Food Tourism: The Case of Lofoten and Maremma Toscana, Current Issues in Tourism, 14(4), 355-371.
Buiatti, S. (2011). Food and Tourism: the role of the “Slow Food” association, Food, Agri-Culture and Tourism. Springer: Vienna.
Chang, R. C. Y., Kivela, J., & Mak, A. H. N. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989- 1011.
Cohen, E. (1972). Toward a sociology of international tourism. Social Research, 39(1), 164-182.
Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778.
Cotte, J. & Wood, S. L. (2004). Families and Innovative Consumer Behavior: A Triadic Analysis of Sibling and Parental Influence,
Journal of Consumer Research, 31(1), 78-86.
Failte Ireland (2010). National Food Tourism Implementation Framework 2011-2013. National Tourism Development Authority.
Grbac, B. & Milohanovic, A. (2008). Contribution of Food Products in Creating Cultural Identity of Tourist Destination, WSEAS International Conference on Cultural Heritage and Tourism (CUHT’08), Heraklion, Crete Island, Greece, July 22-24, 83-88.
Godbey, G., & Graefe, A. (1991). Repeat tourism, play and monetary spending. Annals of Tourism Research, No. 18, 213–225.
Halkier, H. (2012). Local Food for International Tourists: Explorative Studies of Perceptions of Networking and Interactions in two Holiday Home Destinations in North Jutland, Denmark. Institut for Kultur og Globale Studier, Aalborg Universitet.
Ji, M., Wong, I. A., Eves, A. & Scarles, C. (2016), Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes, Tourism Management, No. 57, 387-396.
Kivela, J., & Chu, Y. H. C. (2010). Diagnosing favorable and unfavorable service encounters in restaurants. Journal of Hospitality and Tourism Research, No. 25, 251–271.
Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423-431.
Kim, Y. G., Suh, B. W., & Eves, A. (2012). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International Journal of Hospitality Management, 29(2), 216- 226.
Lan, L. W., Wu, W. W. & Lee, Y. T. (2012). Promoting Food Tourism with Kansei Cuisine Design, Procedia - Social and Behavioral Sciences, No. 40, 609-615.
Lin, Y. C., Pearson, T. E. & Cai, L. A. (2011). Food as a Form of Destination Identity: A Tourism Destination Brand Perspective, Tourism and Hospitality Research, No. 11, 30-48.
Mak, A. H. N., Lumbers, M., Eves, A. & Chang, R. C. Y. (2016). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1-20.
Molz, J. (2007). Eating differences: The cosmopolitan mobilities of culinary tourism. Space and Culture, 10(1), 77-97.
Oliver, R., Burke, R. (1999). Expectation Processes in Satisfaction Formation. Journal of Service Research, 1(3), 196-214.
Pizam, A., Jeong, G., Reichel, A., van Boemmel, H., Lusson, J., Steynberg, L., ... Montmany, N. (2004). The relationship between risk taking, sensation seeking and the tourist behaviour of young adults: A cross-cultural study. Journal of Travel Research, No. 42, 251-260.
Pliner, P. & Hobden, K. (1992). Development of a Scale to Measure the Trait of Food Neophobia in Humans,
Appetite, 19(2), 105-120.
Prayag, G. & Ryan, C. (2012). Antecedents of Tourists’ Loyalty to Mauritius: The Role and Influence of Destination, Journal of Travel Research, 51(3): 342-356.
Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
Roehrich, G. (2004). Consumer innovativeness: concepts and measurements. Journal of Business Research, 57(6), 671-677.
Ross, G. F. (1993). Destination evaluation and vacation preferences. Annals of Tourism Research, No. 20, 477-489.
Shenoy, S. S. (2005). Food Tourism and the Culinary Tourist, Unpublished PhD thesis. USA: Clemson University.
Seiders, K., Voss, G. B., Grewal, D., & Godfrey, A. L. (2005). Do satisfied customers buy more? Examining moderating influences in a retailing context. Journal of Marketing, 69(4), 26-43.
Wong, I. A., & Zhao, W. (2014). Exploring the effect of geographic convenience on repeat visitation and tourist spending: The moderating role of novelty seeking. Current Issues in Tourism. 19(8), 824-844.
Yoon, Y., & Uysal, M. (2005). An examination of the effects of motivation and satisfaction on destination loyalty: A structural model. Tourism Management, 26(1), 45-56.
Yurtseven, H. R. & Kaya, O. (2011). Local Food in Local Menus: The Case of Gokceada, Tourismos, 6(2), 263-275.
اسمیت، مالنی، مکلئود، نیکوال و روبرتسون، مارگارت هارت (1391). مفاهیم کلیدی در مطالعات گردشگری، ترجمۀ جعفر باپیری، تهران: مهکامه.
امین، معصومه (1394). « بررسی نقش غذا در ارزیابی گردشگری و جذب توریسم؛ اولین همایش بینالمللی و چهارمین همایش ملی گردشگری». جغرافیا و محیط زیست پایدار.
فیاض، فیاض، ابراهیم، میرتقیان رودسری، سیدمحمد (1395). «بررسی عوامل مؤثر بر جذب گردشگران غذا (شاهد تجربی: رستورانهای سنتی شهرستان رامسر)».
مطالعات هتلداری و میزبانی، دورۀ 1، شمارۀ 1، صص 39-56.
کاتلر، فیلیپ (1389). مدیریت بازاریابی- تجزیهوتحلیل، برنامهریزی، اجرا و کنترل. ترجمۀ بهمن فروزنده، تهران: آموخته.
کیاکجوری، داود و میرتقیان رودسری، سیدمحمد (1396ب). «درآمدی بر مدلسازی معادلات ساختاری مبتنی بر حداقل مربعات جزئی (SEM-PLS) در مطالعات گردشگری». اولین کنفرانس ملی مدلسازی ریاضیات و آمار در مطالعات کاربردی، اردیبهشت ماه، چالوس.
کیاکجوری، داود و میرتقیان رودسری، سیدمحمد (1396الف). «کاربرد مدلسازی معادلات ساختاری در مطالعات گردشگری و میهماننوازی». اولین کنفرانس ملی مدلسازی ریاضیات و آمار در مطالعات کاربردی، اردیبهشت ماه، چالوس.
محسنین، شهریار و اسفیدانی، محمدرحیم (1393). معادلات ساختاری مبتنی بر رویکرد حداقل مربعات جزئی بهکمک نرمافزار Smart-PLS. تهران: مهربان نشر.
مؤمنی، منصور (1387). تحلیلهای آماری با استفاده از SPSS، تهران: کتاب نو.
میرتقیان رودسری، سیدمحمد و غریبی، نجمه (1392). «گردشگری غذا و توسعۀ پایدار مقصدهای گردشگری (مورد مطالعه: استان همدان)». دومین همایش ملی گردشگری و طبیعتگردی ایران زمین، 17 تیر، همدان.
Assaker, G., & Hallak, R. (2013). Moderating effects of tourists’ novelty-seeking tendencies on destination image, visitor satisfaction, and short- and longterm revisit intentions. Journal of Travel Research, 52(5), 600-613.
Aslimoski, P. & Gerasimoski, S. (2012). Food and Nutrition as Tourist Phenomenon, Procedia – Social and Behavioral Sciences, No. 44, 357-362.
Aqueveque, C. (2016). Responses to different positioning strategies for unfamiliar food among food neophobics and neophilics. Food Quality and Preference, No. 53, 66-70.
Babolian Hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia, International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282.
Balter, D.
Butman, J. (2005).
Grapevine: The New Art of Word-of-mouth Marketing, Portfolio Hardcover.
Bartella, G. (2011). Knowledge in Food Tourism: The Case of Lofoten and Maremma Toscana, Current Issues in Tourism, 14(4), 355-371.
Buiatti, S. (2011). Food and Tourism: the role of the “Slow Food” association, Food, Agri-Culture and Tourism. Springer: Vienna.
Chang, R. C. Y., Kivela, J., & Mak, A. H. N. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989- 1011.
Cohen, E. (1972). Toward a sociology of international tourism. Social Research, 39(1), 164-182.
Cohen, E. & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755-778.
Cotte, J. & Wood, S. L. (2004). Families and Innovative Consumer Behavior: A Triadic Analysis of Sibling and Parental Influence,
Journal of Consumer Research, 31(1), 78-86.
Failte Ireland (2010). National Food Tourism Implementation Framework 2011-2013. National Tourism Development Authority.
Grbac, B. & Milohanovic, A. (2008). Contribution of Food Products in Creating Cultural Identity of Tourist Destination, WSEAS International Conference on Cultural Heritage and Tourism (CUHT’08), Heraklion, Crete Island, Greece, July 22-24, 83-88.
Godbey, G., & Graefe, A. (1991). Repeat tourism, play and monetary spending. Annals of Tourism Research, No. 18, 213–225.
Halkier, H. (2012). Local Food for International Tourists: Explorative Studies of Perceptions of Networking and Interactions in two Holiday Home Destinations in North Jutland, Denmark. Institut for Kultur og Globale Studier, Aalborg Universitet.
Ji, M., Wong, I. A., Eves, A. & Scarles, C. (2016), Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes, Tourism Management, No. 57, 387-396.
Kivela, J., & Chu, Y. H. C. (2010). Diagnosing favorable and unfavorable service encounters in restaurants. Journal of Hospitality and Tourism Research, No. 25, 251–271.
Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423-431.
Kim, Y. G., Suh, B. W., & Eves, A. (2012). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International Journal of Hospitality Management, 29(2), 216- 226.
Lan, L. W., Wu, W. W. & Lee, Y. T. (2012). Promoting Food Tourism with Kansei Cuisine Design, Procedia - Social and Behavioral Sciences, No. 40, 609-615.
Lin, Y. C., Pearson, T. E. & Cai, L. A. (2011). Food as a Form of Destination Identity: A Tourism Destination Brand Perspective, Tourism and Hospitality Research, No. 11, 30-48.
Mak, A. H. N., Lumbers, M., Eves, A. & Chang, R. C. Y. (2016). The effects of food-related personality traits on tourist food consumption motivations. Asia Pacific Journal of Tourism Research, 22(1), 1-20.
Molz, J. (2007). Eating differences: The cosmopolitan mobilities of culinary tourism. Space and Culture, 10(1), 77-97.
Oliver, R., Burke, R. (1999). Expectation Processes in Satisfaction Formation. Journal of Service Research, 1(3), 196-214.
Pizam, A., Jeong, G., Reichel, A., van Boemmel, H., Lusson, J., Steynberg, L., ... Montmany, N. (2004). The relationship between risk taking, sensation seeking and the tourist behaviour of young adults: A cross-cultural study. Journal of Travel Research, No. 42, 251-260.
Pliner, P. & Hobden, K. (1992). Development of a Scale to Measure the Trait of Food Neophobia in Humans,
Appetite, 19(2), 105-120.
Prayag, G. & Ryan, C. (2012). Antecedents of Tourists’ Loyalty to Mauritius: The Role and Influence of Destination, Journal of Travel Research, 51(3): 342-356.
Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
Roehrich, G. (2004). Consumer innovativeness: concepts and measurements. Journal of Business Research, 57(6), 671-677.
Ross, G. F. (1993). Destination evaluation and vacation preferences. Annals of Tourism Research, No. 20, 477-489.
Shenoy, S. S. (2005). Food Tourism and the Culinary Tourist, Unpublished PhD thesis. USA: Clemson University.
Seiders, K., Voss, G. B., Grewal, D., & Godfrey, A. L. (2005). Do satisfied customers buy more? Examining moderating influences in a retailing context. Journal of Marketing, 69(4), 26-43.
Wong, I. A., & Zhao, W. (2014). Exploring the effect of geographic convenience on repeat visitation and tourist spending: The moderating role of novelty seeking. Current Issues in Tourism. 19(8), 824-844.
Yoon, Y., & Uysal, M. (2005). An examination of the effects of motivation and satisfaction on destination loyalty: A structural model. Tourism Management, 26(1), 45-56.
Yurtseven, H. R. & Kaya, O. (2011). Local Food in Local Menus: The Case of Gokceada, Tourismos, 6(2), 263-275.