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A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture

Author

Listed:
  • Tolga Fahri ÇAKMAK

    (Department of Tourism and Travel Services, Bartın University, Bartın, Turkey)

  • Figen SEVİNÇ

    (Department of Tourism and Travel Services, Bartın University, Bartın, Turkey)

Abstract

The changes that come along with globalization in life styles are now evident in the tourism industry as well, and a variety of different diets have become available in the services provided by the industry. Further, eating and drinking habits, which differ according to the cultural features of their geography, are rapidly integrated into the existing consumptiondriven concept. In this sense, this study discusses the raw food diet, which has been popular around the world, within a conceptual framework, provides an insight into different practices regarding live foods as well as the perception of the raw food diet in consumption culture.

Suggested Citation

  • Tolga Fahri ÇAKMAK & Figen SEVİNÇ, 0. "A Conceptual Framework of Raw Food Diet and Living Foods in Consumption Culture," Journal of Tourismology, Istanbul University, Faculty of Economics, vol. 4(2), pages 83-92.
    • Handle: RePEc:ist:iupjot:v:4:y:2018:i:2:p:83-92
    DOI: 10.26650/jot.2018.4.2.0010
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    References listed on IDEAS

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    1. Hans-Dieter Ganter, 2004. "Changes in Work Organisation in French Top-Quality Restaurants," Business History, Taylor & Francis Journals, vol. 46(3), pages 439-460.
    2. Kim, Young Hoon & Kim, MinCheol & Goh, Ben K., 2011. "An examination of food tourist’s behavior: Using the modified theory of reasoned action," Tourism Management, Elsevier, vol. 32(5), pages 1159-1165.
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    Cited by:

    1. Gözde Özdemir Uçgun & Muhammed Talha Narcı, 2022. "The Role of Demographic Factors in Tourists’ Sustainability Consciousness, Sustainable Tourism Awareness and Purchasing Behavior," Journal of Tourismology, Istanbul University, Faculty of Economics, vol. 8(2), pages 215-237, December.

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