本研究運用詮釋現象學方法詮釋背包客在旅遊的界域中，飲食的意義-- 如何在旅遊中展開飲食行為、以及行為中「吃什麼」、「為什麼吃」、以及「吃到什麼」的意義。受訪者是經過立意抽樣法所取得22位來台的國際背包客，從深度訪談所得到的逐字稿文本，使用「主題分析法」對文本進行分析，最後分析出六個旅遊中飲食意義的主題為: (一) 旅遊為飲食、飲食為旅遊； (二) 眼耳鼻舌口、真實跟著走； (三) 嚐試新奇、體驗逃離； (四) 發現差異、記住臺灣； (五) 飲食體驗最高峰、探索學習在其中； (六) 盲點缺失、阻礙體驗。不僅如此，本研究還得到來台背包客主要從嗅覺、味覺，和視覺，建構出台灣飲食真實性的本質為：多元種類、有在地文化、有服務品質、價格相對便宜、以及有濃郁的人情味。在學術意涵上，本研究除了是觀光領域少數以詮釋現象學取向建構出國際背包客在台灣飲食的基礎經驗的研究外，還發現飲食經驗中「嗅覺」比「味覺」早一步影響背包客的食物選擇，飲食本身的「味道」不但在背包客飲食經驗中有具體呈現，還是背包客心目中台灣飲食真實性的基礎。最後，飲食體驗的阻礙也是另一項重要發現，研究者也針對背包客所遇到的飲食體驗阻礙因素進行討論，並提出具體的實務建議。

The present study applied hermeneutic phenomenology to construct the essence of the backpacker’s dining experiences in the precinct of travel— how he started to dine, what he ate, why he ate, and what the dining meant to him. Using purposeful sampling, a total of 22 international backpackers were interviewed. All the texts were managed with thematic analysis, and six themes were generated: “travel to dine, dine to travel”, “gaining authenticity of Taiwan through sensations”, “trying the novelty, escaping from routine”, “remembering Taiwan with dining differentiation”, “self-exploring and self-learning”, and “barriers to my dinning experience”. Besides, the backpacker’s senses of smell, taste, and sight pinpointed the authenticity of dining in Taiwan, including: variety of food and drink, local culture, service quality, relatively low price, and rich human touch. This study also realized that “smell” was the most obvious sense impacting on the food choice of the backpacker. Finally, the present study provided a precise understanding about the barriers of dining experience among backpackers. Important implications were outlined for the government and the industry accordingly.

參考文獻
一、中文部份
交通部觀光局 (2008)，中華民國 97年來臺旅客消費及動向調查，取自
http://admin.taiwan.net.tw/statistics/File/200812/97來台中摘.htm。
交通部觀光局 (2007)，旅行台灣年2008-2009工作計畫，取自
http://admin.taiwan.net.tw/public/File/200811/20081103。
交通部觀光局 (2005)，中華民國94年來臺旅客消費及動向調查，取自
http://admin.taiwan.net.tw/statistics/File/200512/94來台中摘.htm。
朱柔若 (2000) ，社會研究方法－質化與量化取向，臺北：揚智。
沈青慧 (1995)，半自助旅遊產品之消費者行為研究—定點旅遊為實證研究，臺灣大學國際企業學研究所碩士論文。
車前子 (2005)，好吃，臺北：時報。
吳芝儀 (1995)，質的評鑑與研究，臺北：桂冠。
(2000)，建構論及其在教育研究上的應用，載於中正大學教育學研
究主編，質的研究方法，高雄：麗文，頁183-220。
(2002)，建構論及其在教育研究上的應用，載於中正大學教育學研
究主編，質的研究方法，高雄：麗文，頁183-220。
吳小娟 (2006)，婚後居住娘家之生活經驗初探，國立嘉義大學家庭教
育研究所碩士論文。
李寧遠、黃紹顏 (2003)，飲食文化，台北：華香園出版。
周義隆 (1993)，國人出國自助旅行目的地選擇行為之研究，文化大學觀光研究所碩士論文。
林君黛 (1999)，婚姻暴力中受虐婦女生活經驗之探討，中國醫藥學院
醫學研究所碩士論文。
施偉隆 (2009)，從現象學的觀點對質性研究的省思，新竹教育大學人
文會學報，2(1)，127-152。
高淑清 (2001)，在美華人留學生太太的生活世界: 詮釋與反思，本土
心理學研究，16，頁225-285。
(2002)，教育研究(二)質性教育研究:輯於楊國賜主編，新世紀的教
育學概論-科技整合的導向，臺北：學富，頁517-576。
高淑清 (2008)，質性研究的18 堂課─ 首航初探之旅，高雄：麗文文
化事業。
陳向明 (2007)，社會科學質的研究，臺北：五南。
陳思倫、歐聖榮、林連聰 (2007)，休閒遊憩概論，空中大學出版。
陳思倫、劉錦桂 (1992)，影響旅遊目的地選擇之地點特性及市場
區隔之研究，戶外遊憩研究，5(2)，39-70。
陳柏璋 (2002)，質性研究方法的理論基礎：輯於中正大學教育學研究主編，質的研究方法，高雄：麗文，頁25-50。
陳蘇華 (2008)，人類飲食文化學，上海市：上海文化。
陳勁甫、古素瑩 (2006)，海外自助旅行者動機、知覺價值與市場區隔
之研究，中華管理評論，9(4)，頁1-22。
陳忻岱、葉秀燕(2008)，女體的移動與實踐：女性背包客旅行的文獻探
討，戶外遊憩研究， 21(2)，頁23-41。
畢恆達 (1995)，生活經驗研究的反省：詮釋學的觀點，本土心理學研
究，4，頁224-259。
(1996)，已婚婦女的住宅空間體驗，本土心理學研究，4，224-259。
(1996)，詮釋學與質性研究:載於質性研究:理論、方法及本土女性
研究實例，臺北：巨流，頁27-45。
裘學賢 (1993)，教育學研究法，臺北：五南圖書公司。
盧之翔 (2007)，來台背包客旅遊體驗模式之研究，中國文化大學觀光
事業研究所碩士論文。
張汝倫 (1997)，現象學方法的多重含意，哲學雜誌，20，頁116-135。
廖炳惠 (2004)，吃的後現代，臺北：二魚文化。
潘淑滿 (2003)，質性研究:理論與應用，臺北：心理。
薛明敏 (1993)，觀光概論，三水印書館。
駱貞穎 (2002)，空間的流動與符號的消費—走向旅遊的社會，東吳大
學社會學研究所碩士論文。
謝玉玲 (2007)，「道德媳婦」的當代生活實踐:女性代間照護處境之經
驗研究，國立中正大學社會福利研究所博士論文。
蔡惠芳 (2005)，國小學障兒母親之生活經驗研究，國立嘉義大學家庭
教育研究所碩士論文。
穆佩芬 (1996)，現象學研究法，護理研究，4，頁196-202。
劉元安、詹佩文、蘇文瑜 (2008)，日本旅客在台餐飲消費體驗之研究，
觀光旅遊研究學刊，3(1)，頁113-144。
McMillan, J. H. (1997)，質的教育研究法，臺北：師大書院，Educational
Researcher，12(3), 頁6-13.
Tumer, J. H. (1996)，社會學：概念與應用，臺北：巨流。
Van Manen, M. (2004)，探究生活經驗：建立敏思行動教育學的人文科
學，嘉義：濤石。
二、英文部分
Adler, J. (1985). Youth on the Road: Reflections on the History of
Tramping. Annals of Tourism Research, 12(1), 335-354.
Andersson, T. D., Mossberg, L. (2004). The Dining Experience: Do
Restaurants Satisfy Customer Needs? Food Service Technology, 4,
171-177.
Ateljevic, I., & Doorne., S. (2000). Tourism as an Escape: Long-Term
Travelers in New Zealand. Touism Analysis, 5, 131-136.
Au, N. & Law, R. (2002). Categorical Classification of Tourism Dining.
Annals of Tourism Research, 29(3), 819-833.
Barthes, R. (1972). Mythologies. London: Cape.
Barrett, F. (1989). The Independent Guide to Real Holidays Abroad. London: The independent.
Bansal, H. S., & Voyer, P. A. (2000). Word-of-mouth Processes within a
Service Purchase Decision Context. Journal of Service Research, 3(2), 166-177.
Beardsworth, A., and T. Keil. (1996). Sociology on the Menu: An Invitation to the Study of Food and Society. London: Routledge.
Berger, P. L. (1973). Sincerity and Authenticity in Modern Society. Public Interest, 31, 81-90.
Birch, L. L., & Marlin, D. W. (1982). I Don't Like it; I Never Tried it: Effects of Exposure on Two-year-old Children's Food Preferences. Appetite, 3(4), 353-360.
Boorstin, D. (1964). The Image: A Guide to Pseudo-Events in America.
New York: Harper.
Bruner, E. M. (1994). Abraham Lincoln as Authenticity Reproduction:
Critique of Postmodernism. American Anthropologist, 96, 397-415.
Campbell-Smith, G. (1967). The Marketing of the Meal Experience.
Guildford: Surrey University Press.
Cartwright, R. & Baird, C. (1999). The Development and Growth of the Cruise Industry. Oxford: Butterworth Heinemann.
Cardello, A. & Wise, P. M. (2008). Taste, Smell and Chemesthesis in
Product Experience. Product Experience, 91-131.
Cartwright, R. (1996). “Traveler’s Diarrhea.” In Health and the
International Tourist, edited by S. Clift and S. Pate. London:
Routledge, pp. 44-66.
Chadwick, R. (1994). Concepts, Definitions and Measures used in Travel and Tourism Research, in J.R. Brent Ritchie and C. Goelder(eds). Travel, Tourism and Hospitality Research: A Handbook for Managers and Researchs, second edition, New York: Wiley.
Chuang, H. T. (2009). The Rise of Culinary Tourism and Its Transformation of Food Cultures: The National Cuisine of Taiwan. The Copenhagen
Journal of Asian Studies, 27(2), 84-108.
Cohen, E. (1972). Toward a Sociology of International Tourism. Social Research, 39(1), 164-189.
Cohen, E. (1973). Nomads from Affluence: Notes on the Phenomenon of Drifter Tourism. The International Journal of Comparative Sociology, 14(1), 89-103.
Cohen, E. (1979). A Phenomenology of Tourist Types. Sociology, 13,
179-201.
Cohen, E. (1982). Marginal Paradises: Bungalow Tourism on the Islands of
Southern Thailand. Annals of Tourism Research, 9, 189-228.
Cohen, M. Z. (2000). Ethical issue and ethical approval. In M. Z. Cohen, D. L. Kahn & R. H. Steeves (Eds.), Hermeneutic Phenomenological Research: A Practical Guide for Nurse Researchers, pp.37-44. Thousand Oaks, CA: Sage.
Cohen, E., & Avieli, N. (2004). Food in Tourism: Attraction and Impediment. Annals of Tourism Research, 31(4), 755-778.
Crompton, J.L. (1979). Motivations for Pleasure Vacation. Annals of
Tourism Research, 6(4), 408-428.
Dann, G. M. (1977). Anomie, Ego-enhancement and Tourism. Annals of
Tourism Research, 4, 184-194.
Dann, G. M., Jacobsen, J. K. (2002). Leading the Tourist by the Nose. In: Dann, G. M. (Eds.), The Tourist as a Metaphor of the Social World. CABI
Publishing, New York, pp. 209-236.
Denzin, N. & Lincoln, Y. (2003).The Landscape of Qualitative Research:
Theories and Issues.Sage Publications.
Eliade, M. (1969).The Quest: History and Meaning in Religion. Chicago: University of Chicago Press.
Elsrud, T. (2001). Risk Creation in Traveling: Backpacker Adventure Narration. Annals of Tourism Research, 28(3), 597-617.
Field, K. (2002). Demand for the Gastronomy Tourism Product:
Motivational Factors. In: Hjalager, A., Richards, G. (Eds.), Tourism
and Gastronomy. Routledge, London, 37-50.
Finkelstein, J. (1989). Dining Out: A Sociology of Modern Manners.
Cambridge: Policy Press.
Getz, D. (2000). Explore Wine Tourism: Management, Development and
Destinations. Cognizant Communication Corporation, New York.
Gibbons, S. & Selvarajah, C. T. (1994). A Study of the International Backpacker Visitor to New Zealand: Building a Profile to Assess Value and Impact. Albany: Department of Management Systems, Massey University.
Graefe, A. and Vaske, J. (1987). A Framework for Managing Quality in the Tourist Experience. Annals of Tourism Research, 14, 389-404.
Griffith, C. J. (2006). Food Safety: Where from and Where to ? British
Food Journal, 108(1), 6-15.
Goffman, E. (1959). The Presentation of Self in Everyday Life. Harmondsworth: Penguin.
Gupta, S. & Vajie, M. (2000). The Contextual and Dialeetical Nature of
Experiences, In J. Fitzsimmons & M. Fitzsimmons (Eds.), New service development: Creating memorable experience (pp.33-51).
Thousand Oaks, CA: Sage.
Haigh, R. (1995). Backpacker in Australia, Bureau of Tourism Research,
Occasional Paper No.20, Canberra: Bureau of Tourism Research,
Commonwealth of Australia.
Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B.
(2003). Food Tourism around the World: Development, Management
and Markets, Btterworth- Heinemann, Oxford.
Handler, R., Saxton, W. (1988). Dissimulation: Reflexivity, Narrative, and
The Quest for Authenticity in “Living History”. Cultural
Anthropology, 3, 242-260.
Hanefors, M. & Mossberg, L. (2003). Searching for the Extraordinary Meal Experience. Journal of Business and Management, 9(3), 249-270.
Hayllar, B., & Griffin, T. (2005). The Precinct Experience: A
Phenomenological Approach. Tourism Management, 26(4), 517-528.
Hecht, J. A., & Martin, D. (2006). Backpacking and Hostelpicking: An Analysis from Canada. International of Contemporary Hospitality Management, 18(1), 69-77.
Hegarty, J. A. & O’Mahony, G. B. (2001). Gastronomy: A phenomenon of Cultural Expressionism. Hospitality Management, 20, 3-13.
Henning-Thurau, T., Gwinner, K. P., Walsh, G., & Gremler, D. D. (2004).
Electronic word-of-mouth via Consumer-opinion Platforms: What
Motivates Consumer to Articulate Themselves on the Internet?
Journal of Interactive Marketing, 18(1), 38-52.
Henderson, J. C. (2009). Food Tourism Review. British Food Journal,
111(4), 317-326.
Hibbert, C. (1969). The Grand Tour. London: Weidenfeld and Nicholson.
Hjalanger, A. M., & Richards, G. (2002). Tourism and Gastronomy,
Routledge, London.
Hjalager, A. M., Corigliano, M. A. (2000). Food for Tourists Determinants of an Image. International Journal of Tourism Research, 2, 281-293.
Hobsbawm, E., and T. Ranger. (1983). The Invention of Tradition. Cambridge: Cambridge University Press.
Hofstede, G. (1991). Cultures and Organizations. HarperCollins, London.
Humphrey, T. C., & Humphrey, L. T. (Eds.), (1991). We Gather Together: Food and Festival in American life. Logan. Utah: Utah State University Press.
Jones, A., & Jenkins, I. (2002). A Taste of Wales: Blas Ar Gymru: Institutional Malaise in Promoting Welsh Food Tourism Products. In A. M. Hjalager, & G. Richards (Eds.), Tourism and gastronomy, pp.113-115. London: Routldge.
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, 423-431.
Kramer, A. & Twigg, B. A. (1970). Quality Control for the Food Industry.
AVI Publishing Company Inc., Westport.
Lacy, J., and W. Douglass. (2002). Beyond Authenticity: The Meaning and
Uses of Cultural Tourism. Tourist Studies, 2, 9-21.
Lash, S., and Urry, J. (1994). Economies of Signs and Space. London: Sage.
Law, R., Cheung, C., Lo, A. (2004). The Relevance of ProfilingTravel
Activities for Improving Destination Marketing Strategies. International Journal of Contemporary Hospitality Management, 16(6), 355-362.
Lawton, G., and S. Page (1997). Evaluating Travel Agents’ Provision of
Health Advice to Travelers. Tourism Management, 18(2), 89-104.
Lee, T. H., & Crompton, J. (1992). Measuring Novelty Seeking in Tourism. Annals of Tourism Research, 19(4), 732-751.
Li, Y. (2000). Geographical Consciousness and Tourism Experience. Annals of Tourism Research, 27(4), 863-883.
Little, D. E. (2002).Women and Adventure Recreation: Reconstructing
Leisure Constraints and Adventure Experience to Negotiate Continuing Participation. Journal of Leisure Research, 34(2), 157-177.
Lin, M. (1990). Taiwan: Magnet for Japanese Tourists. Cornell Hotel and
Restaurant Administration Quarterly, 31(1), 96-96.
Lincoln, Y., & Guba, E. (1989). Fourth generation evaluation. Newbury
Park, CA: Sage.
(1999). Establishing trustworthiness. In A. Bryman & R. G. Burgess
(Eds.), Qualitative research (III)(pp. 397-444). Thousand Oaks, CA:
Sage.
Loker-Murphy, L., & Pearce, P. L. (1995). Young Budget Travelers: Backpackers in Australia. Annals of Tourism Research, 22(4), 819-843.
Lupton, D. (1996). Food, the Body and Self. London: Sage.
Lyon, J. (1997). Maldives. Hawthorn: Lonely Planet.
MacCannell, D. (1973). Staged Authenticity: Arrangements of Social Space in Tourist Settings. American Sociological Review, 79, 589-603.
(1976). The Tourist. New York: Schocken Books.
Mc Culloch, J. (1992). The Youth Hostels Association: Precursors and
Contemporary Achievements. Journal of Tourism Research, 3(28),
40-45.
Mac Laurin, D. & MacLaurin, T. (2000). Customer Perceptions of
Singapore’s Theme Restaurant. Cornell Hotel and Restaurant
Quarterly, 41, 75-85.
Maslow, A.H. (1954). Motivation and Personality. NY: Harper & Brothers.
Marion, J. (1996). The Saturated Phenomenon. Philosophy Today, 40(1), 103-125.
Margen, S., and Ogar, D. (1999). Unsafe Food Can Turn Trip into Ordeal. Retrieved July 5, 1999, from the World Wide Web: FSNET-L@LISTSERV.UOGUELPH.CA
Maoz, D. (2007). Backpacker’s Motivation : The Role of Culture and
Nationality. Annals of Tourism Research, 34(1), 122-140.
McAlexander, J. H. & Schouten, J. W. (1998). Brandfeasts: Servicescapes for the Cultivation of Brand Equity. In J. F. Sherry Jr., (Ed.), ServiceScapes: The concepts of place in contemporary markets, pp.377-401. Lincolnwood, IL: American Marketing Association.
McCabe, S. (2002). The Tourist Experience and Everyday Life, The Tourist as a Metaphor of the Social World, pp.61-75. Wallingford: CABI Publishing.
McIntosh, R.W. (1977). Tourism–Principles, Practices, Philosophies. New York:Wiley.
Mohsin, A. and Ryan, C. (2003). Backpackers in Northern Territory of Australia- motives, behaviors and satisfactions. International Journal of Tourism Research, 5, 113-131.
Mukerji, C. (1978). Bullshitting: Road Lore Among Hitchhikers. Social Problems, 25, 241-252.
Murphy, L. (2001). Exploring Social Interactions of Backpackers. Annal of Tourism Research, 28(1), 50-67.
Munt, I. (1994). The ‘Other’ Postmodern Tourism : Culture, Travel and the New Middle Class. Theory, Culture and Society, 11, 101-123.
Muzaini, H. (2006). Backpacking Southeast Asia: Strategies of “Looking Local”. Annals of Tourism Research, 33(1), 144-161.
Nash, R., Thyne, M., Davies, S. (2006). An Investigation into Customer SatisfactionLevels in the Budget Accommodation Sector in Scotland--A Case Study of Backpacker Tourists and the Scottish Youth Hostels Association. Tourism Management, 27, 525-532.
Neild, K., Kozak, M. and LeGrys, G. (2000). The Role of Food Service in Tourist Satisfaction. International Journal of Hospitality Management, 19(2), 375-384.
Neumann, M. (1992). The Trail through Experience: Findingself in the Recollection of Travel. Investigating Subjectivity: Research on Lived Experience, pp.176-201. London: Sage.
Noy, C. (2004). This Trip Really Changed Me-Backpackers’ Narratives of Self-change. Annals of Tourism Research, 31(1), 78-102.
Oliver, R. (1996). Satisfaction: A Behavioral Perspective in the Consumer.
New York: MeGrawHill.
Otis, L. P. (1984). Factors Influencing the Willingness to Taste Unusual
Food. Psychological Report, 54, 739-745.
Otto, J. E. & Ritchie, J. R. B. (1996). The Service Experience in Tourism.
Tourism Management, 17(3), 165-174.
Passariello, P. (1983). Never on Sunday? Mexican Tourists at the
Beach. Annals of Tourism Research, 10, 109-122.
Patton, M. (1990). Qualitative Evaluation and Research Methods. California: Sage Publications.
Pearce, P. L. & Foster, F. (2007). A “University of Travel”: Backpacker
Learning. Tourism Management, 28, 1285-1298.
Pearce, P. L. (1982). The Social Psychology of Tourist Behavior. Oxford: Pergamon Press.
Pearce, P. (1988). The Ulysses Factor: Evaluating Visitors in Tourist Settings. New York: Springer.
Petitot, J., Varela, F. I., Pachoud, B., and Roy, J. M. (eds.) (1999). Naturalizing Phenomenology: Issues in Comtemporary Phenoenology and Cognitive Science. CA: Standard University Press.
Pliner, P., & Hobden, K. (1992). Development of a Scale to Measure the Trait of Food Neophobia in Humans. Appetite, 19, 105–120.
Pine, B. J., II & Gilmore, J. H. (1998). Welcome to the Experience Economy. Harvard Business Review, 76(4), 97-105.
Pizam, A., and S. Sussmann. (1995). Does Nationality Affect Tourist
Behavior? Annals of Tourism Research, 22, 901-917.
Prescott, J., Young, O., O’Neill, L., Yau, N. J., & Stevens, R. (2002). Motives for Food Choice: A Comparison of Consumers from Japan, Taiwan, Malaysia and New Zealand. Food Quality and Preference, 13, 489-495.
Polkinghorne, D. E. (1989). Phenomenological Research Methods. In R. S. Valle & S. Halling(Eds.), Existential-phenomenological perspectives in psychology, pp.41-60. New York: Plenum.
Poon, A. (1989). Competitive Strategies for a New Tourism. In progress in Tourist Recreation and Hospitality Management, vol.1. C. Cooper ed. Lodon. Belhaven.
Quan, S., & Wang, N. (2004). Towards a Structural Model of the Tourist
Experience: An illustration from Food Experiences in tourism. Tourism Management, 25, 297-305.
Remmington, M. and Yuksel, A. (1998), Tourist satisfaction and food service experience: Results of and empirical investigation. Anatolia, 9(1), 37-57.
Reynolds, P. C. (1993). Food and tourism: towards and understanding of
sustainable culture. Journal of Sustainable Tourism, 1(1), 48-54.
Richards, G., & Wilson, J. (2004). The International Student Travel Market: Travelstyle, Motivations and Activities. Tourism Review International, 8(2), 57-67.
Riley, P. (1988). Road Culture of International Long-Term Budget Travelers. Annals of Tourism Research, 15, 313-328.
Ritzer, G., Liska, A. (1997). McDisneyization and post-tourism:
Complementary Perspective on Contemporary Tourism. In: Chris,
R., Urry, J. (Eds.), Touring Culture, Routledge, London, 96-109.
Ross, G. (1993). Destination Evaluation and Vacation Preferences. Annals of Tourism Research, 20, 477-489.
Roy, J.M., Petitot, J., Pachoud, B., & Varela, F.J. (1999). Beyond the Gap:
An Introduction to Naturalizing Phenomenology. In J. Petitot, F.J.
Varela, B. Pachoud, & J.M. Roy (Eds.), Naturalizing phenomenology:
Issues in contemporary phenomenology and cognitive science (pp.
1–80). CA: Stanford University Press, USA.
Rust, R. T., Oliver, R.L. (2000). Should We Delight the Customer? Journal
of the Academy of Marketing Science, 28(1), 86-94.
Ryan, C. (2002). Stages, Gazes and Constructions of Tourism, In the Tourist Experience, C. Ryan, ed., pp.1-26. London : Continuum.
Ryan, C. (1997). The Time of Our Lives or Time for Our Lives: An Examination of Time in Holidaying. In C. Ryan (Ed.), The tourist experience: A new introduction , pp.194-205. Lodon: Cassell.
Schmitt, B. H. (1999). Experiential Marketing. Journal of Marketing Management, 15(1), 53-67.
Schmidt, C., & Little, D. E. (2007). Qualitative Insights into Leisure as a Spiritual Experience. Journal of Leisure Research, 39(2), 222-247.
Schepherd, R. (1989). Factors Influencing Food Preferences and
Choice. In R. Shepherd (Eds.), Handbook of the psychophysiology of
human eating (pp. 3-24). Chichester: Wiley.
Scitovsky, T. (1986). Human Desire and Economic Satisfaction.
Wheatsheat: Brighton.
Shils, E. (1975). Center and Periphery. In Center and Periphery: Assays in Sociology, E. Shils, ed., pp. 3-16. Chicago: University of Chicago Press.
Sinclair, M. T. and Stabler, M. (1997). The Economics of Tourism, London: Routledge.
Smith, V. (1978). Hosts and Guests. Oxford: Blackwells.
Smith, V. (1994). Boracay, Philippines: A Case Study in “Alternative
“ Tourism. In Tourism Alternatives: Potentials and Problems in the
Development of Tourism, V. Smith and W. Eadington, eds., pp.
135-157. Chichester: Wiley.
Sparks, B., Bowen, J., Klag, S. (2003). Restaurants and the Tourist Market. International Journal of Contemporary Hospitality Management, 15(1), 6-13.
Sparks, B. A., Wildman, K., Bowen, J. (2000). Restaurant as a Contributor
to Tourist Destination Attractiveness: Phase On-expert Interview, CRC
for Sustainable Tourism Working Paper, ISBN 1 8776685 32 8.
Sorensen, A. (1999). Travelers in the Periphery: Backpackers and Other
Independent Multiple Destination Tourists in Peripheral area. Unit of
Tourism at Research Centre of Bornholm, 9-74.
(2003). Backpacker Ethnography. Annals of tourism research, 30(4),
847-867.
Stewart, D. (1990). Exploring Phenomenology: A Guide to the Field and Literature. Athens: Ohio University Press.
Swinglehurst, E. (1974). The Romantic Journey. London: Pica Editions.
Teas, J. (1974). I’m Studying Monkeys: What Do You? Youthful Travelers in Nepal. Paper presented at the Symposium on Tourism and Culture, Annual Meeting of the American Anthropological Association.
Tikkanen, I. (2007). Maslow’s Hierarchy and Food Tourism in Finland: Five Cases. British Food Journal, 109(9), 721-934.
Travel and Tourism Analyst (2003). Youth Travel and Backpacking. Travel
and Tourism Analyst, December, 1-22.
Tse, P. & Crotts, J. C. (2005). Antecedents of Novelty Seeking: International Visitors’ Propensity to Experiment aross Hong Kong’s Culinary Traditions. Tourism Management, 26, 965-968.
Tourism (2003). Young People are on the Road. Tourism, July-August, 11.
Turner, V. (1973). The Center Out There: Pilgrim’s Goal. History of Religion, 12, 191-230.
Turner, L., and Ash, J. (1975). The Golden Hordes. London : Constable.
Urry, J. (1990). The Tourist Gaze: Leisure and Travel in Contemporary Societies. London: Sage.
(2002). The Tourist Gaze: Leisure and Travel in Contemporary
Societies (2en ed.). London: Sage.
Uriely, N. (1997). Theories of Modern and Postmodern Tourism. Annals of Tourism Research, 24, 982-984.
Uriely, N., Yonay, Y., Simchai, D. (2002). Backpacking Experiences: A Type and Form Analysis. Annals of tourism research, 29(2), 520-538.
Uriely, N. (2005). The Tourist Experience: Conceptual Development. Annals of Tourism Research, 32(1), 199-216.
Van, D. A. G. (1980). Sightseers: The Tourist as Theorist. Diacritics, 10, 2-14.
Vogt, J. (1976). Wandering: Youth, and Travel Behavior. Annals of Tourism Research, 4, 25-41.
Visser, M., (1991). The Rituals of Dinner. Penguin Books, New York.
Warde, A., & Martens, L. (2000). Eating out: Social differentiation, Consumption and Pleasure. Cambridge: Cambridge University Press.
Wang, N. (2000). Rethinking Authenticity in Tourism Experience. Annals of Tourism Research, 26(2), 349-370.
World Tourism Organization. (1999). Food Safety Standards Proposed.
World Tourism Organization News, February-March, 10.