Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25619161%3A_____%2F21%3AN0000015" target="_blank" >RIV/25619161:_____/21:N0000015 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/chapter/10.1007/978-981-33-4260-6_36" target="_blank" >https://link.springer.com/chapter/10.1007/978-981-33-4260-6_36</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Qualitative Photo-Based Analysis of Product Innovations in Culinary Tourism: Case of Traditional Food at Czech Culinary Events
Original language description
The purpose of this paper is to identify the innovations in traditional food at culinary events in the Czech Republic, to classify these emerging innovation aspects and to explore the attitudes of chefs and visitors of culinary events towards these innovative aspects.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
50902 - Social sciences, interdisciplinary
Result continuities
Project
<a href="/en/project/DG18P02OVV067" target="_blank" >DG18P02OVV067: Culinary Heritage of the Czech Lands: Memory, Presentation and Education</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Advances in Tourism, Technology and Systems
ISBN
9789813342590
ISSN
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e-ISSN
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Number of pages
13
Pages from-to
421-433
Publisher name
Springer
Place of publication
Singapore
Event location
Cartagena
Event date
Oct 20, 2021
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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