Place-based Cuisine

Place-Based Cuisine is an academic construct that denotes a distinct category of culinary practice defined by its intrinsic relationship to a specific geographic location, where the preparation, ingredients, and traditions of food are shaped by the ecological, cultural, and historical characteristics unique to that place.

17

Publications

1.6K

Citations

31

Authors

19

Institutions

Publications per year

2017–2026

5

Authors

31

  1. JZ
    Jingwei Zhu

    Xiamen University, China

    1 publications · 17 citations

    1

    h-index

  2. AH
    Anne H.J. Lee

    University of Waterloo, Canada

    1 publications · 129 citations

    1

    h-index

  3. YX
    Yang Xu

    Hong Kong Polytechnic University, Hong Kong SAR China

    1 publications · 17 citations

    1

    h-index

  4. LA
    Leslie A. Duram

    Southern Illinois University Carbondale, United States

    1 publications · 58 citations

    1

    h-index

  5. KS
    Kwok Shing Chan

    1 publications · 12 citations

    1

    h-index

1–5 of 31

Venues

  1. Journal of Heritage Tourism

    JHT · 2 publications · 43 citations

    2

    h-index

  2. Tourism Recreation Research

    1 publications · 151 citations

    1

    h-index

  3. Choice Reviews Online

    CRO · 1 publications · 323 citations

    1

    h-index

  4. ISPRS International Journal of Geo-Information

    IJGI · 1 publications · 17 citations

    1

    h-index

  5. PubMed

    Repository · 1 publications · 11 citations

    1

    h-index

1–5