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Tour. Hosp., Volume 6, Issue 4 (October 2025) – 2 articles

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13 pages, 759 KiB  
Article
Limits of Sustainability in Archaeological Tourism: An Exercise on the United Arab Emirates
by Adriaan De Man
Tour. Hosp. 2025, 6(4), 160; https://doi.org/10.3390/tourhosp6040160 - 22 Aug 2025
Abstract
The economic resources of the United Arab Emirates (UAE) follow a national diversification strategy that aims at sustainable growth. In this scenario, archaeological tourism plays a significant role in affirming cultural heritage but remains dependent on variables that are difficult to manipulate. This [...] Read more.
The economic resources of the United Arab Emirates (UAE) follow a national diversification strategy that aims at sustainable growth. In this scenario, archaeological tourism plays a significant role in affirming cultural heritage but remains dependent on variables that are difficult to manipulate. This paper examines not only the opportunities but also the structural constraints of developing archaeology-based tourism propositions in a rapidly growing and highly competitive economy. The UAE counts on multiple sites, all of which face a combination of challenges to sustainable development. These comprise commercial tensions, environmental and infrastructural concerns, perspectives on authenticity, as well as global socioeconomic pressure. Such constraints are analyzed by tapping into the existing literature and recommendations for policymakers are offered in order to balance heritage conservation with economic growth. The findings emphasize the need for prioritizing community engagement and favoring sustainable representations of Emirati archaeology. Full article
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24 pages, 721 KiB  
Article
Evaluating the Antecedents of Tourists’ Behavioural Intentions Towards Food Preferences in Goa, India: The Mediating Role of Food Aesthetic Experience
by Sitaram Sukthankar, Relita Fernandes, Sadanand Gaonkar, Shilpa Korde and Sahil Kerkar
Tour. Hosp. 2025, 6(4), 159; https://doi.org/10.3390/tourhosp6040159 - 22 Aug 2025
Abstract
Food tourism is growing in travel experiences, with tourists increasingly drawn to culturally authentic and aesthetically engaging food. Understanding the psychological and experiential factors shaping these preferences is crucial for enhancing tourist visit intentions. Therefore, this study examines the factors such as attitudes [...] Read more.
Food tourism is growing in travel experiences, with tourists increasingly drawn to culturally authentic and aesthetically engaging food. Understanding the psychological and experiential factors shaping these preferences is crucial for enhancing tourist visit intentions. Therefore, this study examines the factors such as attitudes (ATT), subjective norms (SN), perceived behavioural control (PBC), and food aesthetic experience (FAE) that influence tourists’ behavioural intentions towards food preferences (BIFP) in Goa, India. The research extends the theory of planned behaviour (TPB) by incorporating food aesthetic experiences as a mediating factor. A quantitative approach was employed, involving a structured questionnaire based on a five-point Likert scale, administered to 217 tourists visiting Goa, India, who were selected through a random sampling method. Data were analysed using Partial Least Squares–Structural Equation Modelling (PLS-SEM) through SmartPLS 4.0. Results show that attitudes, subjective norms, perceived behavioural control, and food aesthetic experience significantly influence tourists’ behavioural intentions towards food preferences. Food aesthetic experience emerged as a strong mediator, particularly between attitudes, perceived behavioural control, and tourists’ behavioural intentions towards food preferences. These findings highlight the role of sensory appeal in shaping culinary choices. The study concludes that a holistic approach, supported by cultural education and stakeholder collaboration, can enrich tourist experiences and support food tourism development. Full article
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