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Gastronomy and Intangible Cultural Heritage

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Sustainable Urban Development in Singapore

Part of the book series: Sustainable Development Goals Series ((SDGS))

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Abstract

Gastronomy and food are commonly accepted as a primary showcase of tourism destinations. Not only for their appeal to patrons but due to their potential in increasing local business activity and enhancing the image of the destination.

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Notes

  1. 1.

    The Economist (2022, February 21).

  2. 2.

    Rockower (2012) and Clarke (2016).

  3. 3.

    Cannarella (2022, June 8).

  4. 4.

    Chapple-Sokol (2013).

  5. 5.

    Cheng (2017).

  6. 6.

    Keller (2001).

  7. 7.

    Kim et al. (2022).

  8. 8.

    On the application of Keller’s model, see Azadi et al. (2015), Jung et al. (2014), and Pappu et al. (2007).

  9. 9.

    Gordin and Trabskaya (2013).

  10. 10.

    Tan and Abu Bakar (2018).

  11. 11.

    Wu (2021).

  12. 12.

    Kwek (2021).

References

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Authors and Affiliations

  1. PSB Academy, Singapore, Singapore

    Melissa Liow Li Sa

  2. Kaplan Higher Education Institute, Singapore, Singapore

    Sam Choon-Yin

Authors
  1. Melissa Liow Li Sa
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  2. Sam Choon-Yin
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Correspondence to Melissa Liow Li Sa or Sam Choon-Yin .

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Liow Li Sa, M., Choon-Yin, S. (2023). Gastronomy and Intangible Cultural Heritage. In: Sustainable Urban Development in Singapore. Sustainable Development Goals Series. Palgrave Macmillan, Singapore. https://doi.org/10.1007/978-981-99-5451-3_5

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  • DOI: https://doi.org/10.1007/978-981-99-5451-3_5

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  • Publisher Name: Palgrave Macmillan, Singapore

  • Print ISBN: 978-981-99-5450-6

  • Online ISBN: 978-981-99-5451-3

  • eBook Packages: Social SciencesSocial Sciences (R0)

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