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Discussing gastronomy and tourism

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Reference no: EM132702655

In discussing gastronomy and tourism, Povey (2011) identifies four food selection behaviours amongst foodies and people in general: neophilia, neophobia, existential, and experimental. Discuss relevant theories connected to these four behaviours and their implications when it comes to menu planning for hospitality businesses in a destination of your choice.

Reference no: EM132702655

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