Entries Awaiting Contribution
Tourism Boycotts
An established form of consumer action involving deliberate refusal to visit a destination or purchase tourism services to express opposition to perceived political, ethical, social or environmental wrongdoing, potentially accompanied by public calls for others to abstain.
Revenge Travel
A travel trend, subsequently examined in academic research, in which people seek to compensate for postponed or restricted travel by fulfilling accumulated travel desires, particularly after pandemic restrictions; it is not a newly established tourism category.
Travel Envy
An established tourism-psychology construct describing envy elicited by other people’s travel experiences, often through social-media comparisons, which can influence a person’s desire to travel or visit particular destinations.
Human-in-the-Loop AI
An established design approach that incorporates human judgment or feedback directly into an AI workflow, such as training, evaluation or correction; a 2026 tourism study uses expert assessments to calibrate automated judgments of sustainable city-trip recommendations.
Concept Drift
An established machine-learning problem in which the statistical relationships underlying predictions change over time, potentially making an earlier model unreliable; hotel research examines how changing cancellation behavior creates a need for monitoring and adaptive retraining.
Water Activity
An established food-science measure defined as a food’s equilibrium water-vapor pressure relative to that of pure water at the same temperature; unlike total moisture content, it indicates water availability and helps explain microbial growth and chemical stability.
Enzymatic Browning
An established food-quality process in which enzymes, especially polyphenol oxidase, initiate oxidation of phenolic compounds and subsequent formation of brown pigments, often after produce is cut or bruised; its mechanism differs from heat-associated Maillard browning.
Culinary Deskilling
A debated account of declining everyday cooking competencies and their transmission, often associated with reliance on convenience foods and fewer opportunities to learn; it should not be treated as proof of a universal decline, since cooking skills also develop through changing everyday practices.
Food Taboos
An established sociocultural concept covering prohibitions or restrictions on particular foods, combinations or eating practices that arise from shared beliefs and norms, sometimes applying only to specific people or life stages rather than an entire community.
Netnography
An established qualitative research approach that adapts ethnographic inquiry to online communities, interactions and cultural materials, interpreting their meanings in context; tourism applications include examining visitors’ online accounts of destination experiences.
Recreation Ecology
An established research field examining how outdoor recreation affects vegetation, soils, wildlife and ecological processes, and how those impacts can be measured and managed while maintaining opportunities for public access
Leisure Literacy
A research concept describing the knowledge and practical capabilities people use to understand, participate in and sustain meaningful leisure; a 2025 study proposes a developmental model progressing from understanding and participation to continuation and expansion.
Hotel Overbooking
An established capacity-management practice of accepting more room reservations than available capacity to offset expected cancellations, no-shows or early departures, while balancing occupancy gains against the risk and costs of being unable to accommodate arriving guests.
Flight Shame
An established research concept describing shame or embarrassment associated with flying because of its environmental impact and perceived conflict with social expectations; recent studies show that its occurrence depends on travel circumstances and social norms.
Psychological Reactance
An established motivational response to a perceived threat to freedom of choice, prompting people to resist the restriction or try to restore their autonomy; accommodation research uses it to explain adverse guest responses to excessive house rules.
Choice Overload
An established, context-dependent phenomenon in which a large set of alternatives makes choosing more difficult and can reduce satisfaction or increase regret; recent tourism experiments examine how presentation format and time pressure alter this effect.
Cold-Start Problem
An established recommendation-system challenge arising when a new user or item lacks sufficient interaction history for reliable personalization; in tourism, it affects first-time travelers and newly introduced attractions, hotels or destinations.
Washoku
Japan’s traditional dietary culture understood as a living social practice, linking food knowledge, preparation and shared eating with seasonality, respect for nature and community transmission, rather than a fixed collection of dishes
Food Disgust
An aversive emotional response to foods or food-related situations perceived as repellent or contaminating, varying across individuals and contexts; it is distinct from reluctance to try unfamiliar foods and can concern familiar foods too.
Protein Denaturation
A change in a protein’s folded structure without cleavage of its main peptide backbone; during cooking, heat-induced denaturation can alter aggregation, texture and water retention, without being synonymous with protein breakdown.
Syneresis
The separation of liquid from a gel as its network rearranges or contracts, changing texture and stability; recent surimi research examines how freezing and thawing alter the gel’s retention of water
Psychological Distance
An established construct describing how far an event or object feels from oneself in time, location, social connection or likelihood; outdoor-recreation research examines how these perceptions relate to environmental attitudes and behavior.
Time Geography
An established analytical framework representing activities and movements through space and time, including individual paths and their intersections; recent tourism research extends it to distinguish different opportunities for resident–visitor encounters.
Leisure Justice
An established normative approach treating meaningful leisure as a right for everyone and examining how social and environmental inequalities restrict its realization; it asks whose opportunities and interests leisure policies serve.
Organizational Cynicism
An established employee attitude combining doubts about an employer’s integrity, negative feelings toward the organization and critical expressions such as sarcasm; it is organization-directed, not simply a generally distrustful personality.
Servicescape
An established service-design concept encompassing the physical setting in which service occurs, including ambient conditions, layout and symbolic cues that influence customers’ and employees’ perceptions and behavior.
Rate Parity
A hotel-distribution practice in which equivalent room offers carry matching prices across sales channels; parity agreements specify the channels to which this price consistency applies.
Social License to Operate
An established legitimacy concept referring to stakeholders’ continuing acceptance of an organization’s activities, rather than a formal legal permit; tourism applications include community acceptance and the perceived acceptability of businesses’ data practices.
Emotional Solidarity
An established concept describing the emotional bond between people, expressed through felt closeness, understanding and connection; tourism research uses it to examine relationships between residents and visitors.
Tourist Gaze
An established sociological concept describing how cultural expectations, media and social conventions shape what visitors notice and interpret as worth seeing, often contrasting destination sights with ordinary life
Cemetery Tourism
A form of tourism involving visits to cemeteries and burial grounds to explore their historical, cultural, artistic and social significance. It encompasses the discovery of community histories and commemorative practices through gravestones, funerary monuments, cemetery architecture, burial traditions and associated life stories. Closely connected with cultural heritage tourism, cemetery tourism also intersects with dark tourism through themes of death and remembrance, while visitors’ motivations may include historical interest, artistic appreciation, learning and cultural engagement.
Periodic Cooking
An experimental cooking method demonstrated in a 2025 egg study that repeatedly alternates hotter and cooler conditions to control internal heat transfer, allowing yolk and white to develop different textures while remaining together in the shell.
Sous-Vide Cooking
An established cooking technique that heats food in heat-resistant, vacuum-sealed packaging under carefully controlled temperature and time conditions, allowing cooks to manage texture, moisture retention and doneness.
Multistakeholder Fairness in Tourism
A research perspective that evaluates fairness across tourists, businesses, residents and other affected parties when designing tourism recommendations, recognizing that their needs and the distribution of benefits and burdens may conflict.
Explainable AI in Tourism
The application of methods that make AI predictions and decision factors understandable to people, enabling scrutiny of tourism demand forecasts and other model-supported decisions; recent space-tourism work illustrates its use in a research prototype.
Recreation Specialization
An established framework describing differences in recreational involvement from general participation to more specialized engagement, assessed through activity-related skills, knowledge, behavior, commitment and preferences.
Leisure Constraints
An established analytical concept covering personal, interpersonal and structural factors that restrict leisure preferences, participation or enjoyment, including confidence, companionship, time, cost and access.
Emotional Labor in Hospitality
The established practice of regulating feelings and emotional expressions to meet service-role expectations, including displaying required emotions or attempting to genuinely experience them during guest interactions.
Peer-to-Peer Accommodation
An established lodging model in which hosts make rooms or properties available to guests for short stays, typically through digital platforms that mediate discovery, booking, payment and reputation.
Film-Induced Tourism
An established form of tourism in which films and television productions motivate visits to featured destinations, filming locations or related attractions, linking screen narratives with travel experiences.
Slow Tourism
An established approach to travel that gives priority to an unhurried pace and sustained engagement with places, people and everyday local life, emphasizing the quality and meaning of experiences.
Overtourism
An established concept describing tourism pressures that undermine residents’ perceived quality of life, visitors’ experiences, or a destination’s environmental and social conditions.
Food Neophilia
An interest in seeking and trying unfamiliar foods, ingredients and culinary experiences, influencing how people respond to novel dishes and culturally different cuisines
Note-by-Note Cooking
A culinary approach that builds dishes from selected food compounds rather than conventional whole ingredients, allowing cooks to design flavour, aroma, colour, texture and form through controlled combinations.
Culinary Hybridity
The blending and reinterpretation of ingredients, techniques and culinary meanings from different cultural traditions through migration, exchange and local adaptation, producing food practices with multiple cultural influences
Adaptive Recreation
Recreation designed or modified through equipment, rules, instruction and environmental adjustments so that people with differing physical, sensory or cognitive abilities can participate meaningfully.
Greenhushing in Hospitality
The deliberate downplaying or withholding of communication about a hospitality business's sustainability practices, often associated with concern about scrutiny, greenwashing accusations or confidence in the practices being communicated.
Agentic AI in Hospitality and Tourism
Artificial intelligence systems capable of pursuing service-related goals through contextual reasoning, planning and adaptive action, with degrees of autonomy that can extend across multiple tourism and hospitality tasks
Neuroinclusive Hospitality
The design and delivery of hospitality environments and services that accommodate differences in sensory processing, communication and cognition, helping neurodivergent guests participate more comfortably and equitably.
Hotel Room
The hotel room is a fundamental part of the hospitality experience. It servers as an accommodation unit and simultaneously as a space for rest, work, and leisure. Hotel rooms vary widely in size, design, facilities, and services, from capsule hotel rooms to luxury suites. As such, hotel rooms play a central role in the hotel guest experience. Moreover, it represents a core part of the hotel service offering. Somehow, hotel room per se have received limited attention as a distinct research topic in hospitality studies. Often it is included as part of the hotel attributes research on customer experience or satisfaction. Including this entry and defining a hotel room concept would help researchers, students, and industry professionals to further develop next-level concepts. There is a need to explain hotel room role in the hospitality industry and highlight its functional and experiential dimensions.
Recreation Conflict
The perception that individuals’ recreational goals or expected experiences are hindered by other users’ behaviour or different forms of recreational use. It is examined through differences in expectations and use patterns among hikers, cyclists, and other user groups on shared trails and in outdoor spaces.
Recreational Flow Experience
An experience characterized by intense concentration on a recreational activity, intrinsic enjoyment, and an altered awareness of time. It is associated with a balance between the challenges presented by the activity and the participant’s skills, alongside sustained engagement.
Leisure Boredom
The perception that one’s free time lacks meaningful, engaging, or satisfying activities. It can arise from a lack of available activities or from a mismatch between existing activities and an individual’s interests and expectations.
Edible Coatings
Thin protective layers made from edible ingredients and applied to food surfaces. Formulated using materials such as polysaccharides, proteins, and lipids, they aim to reduce quality deterioration and extend shelf life, depending on the characteristics of the food and the coating formulation.
Ohmic Heating
A food-processing method that generates heat through the electrical resistance of food as an electric current passes directly through it. Heat is produced within the food itself, with applications investigated in cooking, pasteurization, thawing, and other thermal processes.
Koji Fermentation
A fermentation process in which suitable mold cultures, primarily Aspergillus oryzae, are cultivated on ingredients such as grains and legumes. The resulting enzymes break down starches and proteins into sugars, amino acids, and flavor precursors, supporting the production of foods such as miso and soy sauce.
Food Justice
An approach that examines social inequalities in food production, distribution, and consumption, alongside the power relations that generate them. It encompasses access to food, working conditions, the distribution of environmental burdens, and the representation of different communities in decision-making.
Culinary Placemaking
The process of creating social meaning and a sense of belonging in places through preparing and sharing food and transmitting culinary knowledge. Particularly in contexts of migration and displacement, it examines how foods, recipes, and culinary narratives contribute to rebuilding community identity.
Food Literacy
The knowledge, skills, and attitudes that enable individuals to make informed decisions about food. It encompasses food selection, meal planning, food preparation, and consumption practices, together with an understanding of their relationships with health and sustainability.
Psychological Safety
Employees’ perceptions that they can ask questions, report mistakes, seek assistance, and express differing views without being humiliated or punished. In hospitality, it is examined as a feature of working environments that support learning, collaboration, and participation in service innovation.
Smart Energy Management in Hotels
The monitoring and regulation of hotel energy consumption through sensors, smart meters, data analytics, and automated control systems. It aims to improve energy efficiency while accounting for occupancy levels, usage patterns, and guest comfort.
Contactless Hospitality
A service approach that enables guests to complete accommodation-related transactions through digital tools that reduce the need for physical contact. It includes mobile check-in and check-out, digital room keys, contactless payments, and service requests submitted through applications.
Virtual Tourism
: The experience of destinations and tourism environments through digital representations without physically visiting them. These experiences, developed through virtual reality and interactive environments, are examined in terms of their content, technology, emotional engagement, and social interaction.
Tourism Decarbonization
The transformation of energy use, transportation, accommodation, and supply processes to measure and reduce carbon emissions associated with tourism activities. It involves setting emissions-reduction targets, adopting low-carbon practices, and monitoring progress.
Awe
An emotion arising when an experience is perceived as exceptionally vast or powerful and challenges existing ways of understanding the world. In nature-based recreation, expansive landscapes and striking natural phenomena can evoke awe, making it relevant to the emotional dimensions of outdoor experiences.
Recreational Specialization
The degree to which participation in a recreational activity becomes focused and specialized through accumulated knowledge, skills, experience, and commitment. It provides a framework for understanding differences among participants in their involvement, equipment use, and preferences for recreational settings.
Pulsed Electric Field Processing
A technique that applies brief electrical pulses to food materials to alter cellular permeability and other structural properties. Depending on treatment conditions, it can support ingredient extraction, texture modification, and microbial inactivation in food processing.
High-Moisture Extrusion
A food-processing technique that combines moisture, heat, and mechanical forces to restructure protein-rich ingredients into products with fibrous textures. It is widely studied for producing plant-based meat alternatives and controlling their structure, mouthfeel, and other sensory properties.
Aquafaba
The liquid obtained from cooking legumes, particularly chickpeas, containing components that provide foaming and emulsifying functionality. It can serve as an alternative to eggs in suitable food formulations, turning a frequently discarded cooking liquid into a useful culinary ingredient.
Food Neophobia
A reluctance to try unfamiliar foods that can shape food choices and participation in gastronomic experiences. In tourism, it is examined in relation to visitors’ acceptance of local dishes and street foods, including their responses to taste, smell, appearance, and texture.
Culinary Authenticity
The perceived connection of foods and culinary practices to a particular tradition, community, or cultural context. It involves judgments about ingredients, techniques, stories, and presentation, with meanings negotiated among cooks, communities, visitors, and other cultural actors.
Commensality
The practice of eating together and the social relationships created or expressed through shared meals. It encompasses interaction, dining rituals, cultural expectations, and the ways people establish belonging and communicate shared values around food.
Service Recovery Paradox
A situation in which exceptionally effective responses to a service failure produce greater customer satisfaction than would have occurred without the failure. It describes a possible outcome of successful recovery and is examined through complaint handling, perceived fairness, and restored customer relationships.
Job Embeddedness
The combination of relationships, perceived compatibility, and anticipated losses that connects employees to their jobs and communities. It helps explain employee retention by considering workplace and community ties, alongside what individuals would give up by leaving.
Employee Voice
Employees’ voluntary communication of suggestions, concerns, and ideas intended to improve workplace practices and organizational functioning. In hospitality, it concerns whether staff can contribute their knowledge of service problems and propose improvements within a supportive working environment.
Tourism Leakage
The share of tourism-generated revenue that leaves the destination economy through external ownership, imported supplies, and payments to businesses elsewhere. The concept helps explain how local ownership and supply-chain connections influence the economic benefits retained by host communities.
Digital Nomadism
A lifestyle combining digitally enabled, location-independent work with mobility between destinations. It connects employment, travel, and everyday living, raising questions about accommodation, local infrastructure, community relationships, and the changing boundaries between tourism and migration.
Destination Social Responsibility
The collective initiatives through which destination stakeholders address tourism’s social, environmental, and economic impacts. It encompasses responsible governance, cooperation, environmental protection, and efforts to improve the quality of life of local communities.
Leisure Constraints Negotiation
The strategies individuals use to manage personal, social, or structural barriers to recreational participation. These can include reorganising time, managing resources, developing skills, and seeking social support to enable or sustain participation.
Nature Connectedness
An individual’s sense of being part of the natural world and their emotional and cognitive connection with nature. It is studied in relation to outdoor recreation, the meaning of nature experiences, and environmental attitudes.
Perceived Time Poverty
An individual’s perception that insufficient time is available for desired or necessary activities. It is examined in relation to fragmented leisure time, competing everyday responsibilities, and the continuing pressure to keep up with demands.
Food Biopreservation
The use of suitable microorganisms or their antimicrobial compounds to limit food spoilage and the growth of undesirable microorganisms. It is a food preservation approach intended to extend shelf life and maintain product quality
Oleogels
Structured lipid systems in which liquid oils are transformed into a semi-solid state using gel-forming agents. They are investigated as alternatives to conventional solid fats, particularly where texture and functionality are important in bakery and pastry products.
Mycoprotein
Protein-rich biomass produced through the controlled fermentation of filamentous fungi suitable for food production. It is used as an alternative protein ingredient in meat analogues and other food formulations.
Culinary Resistance
Practices that challenge culinary homogenisation and dominant systems of food production and consumption. These practices can include maintaining local culinary knowledge, sourcing directly from smallholders, and developing alternative food networks that sustain cultural diversity and producer relationships.
Gastronationalism
The use of food, culinary traditions, and food products to construct, represent, and defend national identity. It concerns claims of culinary ownership and authenticity, including whose cultural contributions are recognised or marginalised.
Foodscapes
The interconnected spaces, social relationships, cultural meanings, and everyday practices through which food is produced, obtained, prepared, and consumed. The concept provides a framework for understanding relationships among people, food, and place.
Value Co-destruction
A process in which interactions among participants in a service encounter reduce the value experienced by one or more parties. In accommodation settings, it can involve conflicting expectations, communication problems, and inappropriate use of resources.
Technostress
The strain employees experience when responding to the demands, complexity, and continuous evolution of digital technologies. In hospitality, it is associated with technology-related workloads, expectations of constant availability, and the need to learn new systems.
Regenerative Leadership
A leadership approach that connects business success with ecosystem health, community empowerment, and long-term shared value. In hospitality, it seeks to embed these priorities in governance, decision-making, and performance evaluation.
Tourism Gentrification
The economic, social, and spatial transformation of neighbourhoods through tourism investment and visitor-oriented consumption. It involves changes in housing and commercial uses, the restructuring of everyday life, and displacement pressures affecting existing residents.
Climate Justice in Tourism
An approach that examines tourism’s contribution to climate change and its exposure to climate impacts through the lens of justice. It considers how responsibilities, environmental burdens, adaptation opportunities, and participation in decision-making are distributed across communities.
More-than-Human Tourism
An approach that examines tourism through relationships among people, animals, plants, natural processes, and material environments. It incorporates non-human entities and ecological relationships into the understanding and assessment of tourism impacts.
Leisure Nostalgia
An emotional attachment to meaningful past leisure experiences, including the activities, places, and relationships associated with them, examined in relation to continuing participation, leisure habits, and social connections.
Blue Space Recreation
Recreational activities undertaken in or around coastal and inland water environments, including swimming, paddling, waterfront walking, and beach activities, with attention to access, environmental quality, and responsible use.
Leisure Crafting
The deliberate shaping of leisure activities around personal goals, learning opportunities, and social connections, enabling individuals to take an active role in how they organise and experience their free time.
Clean-Label Formulation
A product development approach that responds to demand for recognisable ingredients and transparent composition, using ingredient selection and processing methods to meet sensory, functional, and shelf-life requirements.
Hybrid Plant–Meat Products
Food products that combine conventional meat with plant ingredients, partially replacing the animal component while managing flavour, texture, nutritional composition, and consumer acceptance.
Plant-Forward Cuisine
A culinary approach that places vegetables, legumes, whole grains, nuts, seeds, and other plant ingredients at the centre of menu design, while allowing animal-derived ingredients to play a supporting role.
Food Sovereignty
An approach that emphasises people’s ability to shape their own food systems and sustain culturally meaningful production and consumption practices. In tourism, it draws attention to community control, local producers, and culinary traditions.