Noodle production and consumption: from agriculture to food tourism in Japan / Sangkyun Kim, Ashleigh Ellis
Communication richness: Why some guest complaints go right to the top-and others do not / Alex M. Susskind
Plantas silvestres comestíveis do Algarve / Anabela Romano, Sandra Gonçalves
Algarve Mediterrânico : Tradição, produtos e cozinhas / Maria Manuel Galvão, Vasco Célio e Bertílio Gomes
New performance indicators for water management in tourism / Stefan Gössling
Mobile tablet menus: attractiveness and impact of nutrition labeling formats on millennials’ food choices / Maryam F. Yepes
Congelação de alimentos / Mário Pereira Gonçalves
Sustainability through food and conversation: the role of an entrepreneurial restaurateur in fostering engagement with sustainable development issues / Emily Moskwa, Freya Higgins-Desbiolles, Stuart Gifford
Travel lifestyle preferences and destination activity choices of Slow Food members and non-members / Kuan-Huei Lee, Jan Packer, Noel Scott
Assessing tourism's global environmental impact 1900–2050 / Stefan Gössling, Paul Peeters