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This research investigated dining behaviors from the perspective of eating comfort foods when traveling internationally. Individual in-depth interviews, supported by the photo elicitation technique, were conducted with thirteen participants who had traveled abroad within the past year. Content analysis was used and thirteen comfort food characteristics emerged in three main dimensions: past experience, pleasure and well-being, and palatability. The results may serve as a valuable reference for future studies on the roles of comfort foods in travel.

Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel