This paper examines the links between cosmopolitanism, self-identity, and a desire for social interaction perceived destination image and behavioural intentions. A model tested using a sample of 538 Iranian visitors to Mecca for the purpose of Umrah. The result from the structural model suggests that destination attributes influence perceived destination image. Further, such tourists are likely to revisit or recommend Islamic destinations if their experience matches their perceived image of the destination. This implies that, while the religious characteristics of the destination remain important, destination managers cannot disregard the tangential, non-religious attributes of a destination which are crucial in order to satisfy more conventional tourist desires. As such, this study suggests that those managing religious travel destinations should endeavour to foster a welcoming image, where experience, interaction and tolerance are at the forefront of the destination's offering.

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Highlights • Codes of hospitality in the Afghan tribal tradition of the Pashtunwali are explored • We offer insight into unknown territory through empirical data from the armed forces • A hybrid of social exchange theory amalgamates reciprocal and negotiated exchange • We note potential for post-conflict development by harnessing embedded social codes

Highlights We chart celebrity inheritance among the UK culinary elite, and the shifting production of habitus.  We model the changing dynamics of culinary taste depicting popularization and legitimation.  Bourdieu's system of thought offers scope to further our understanding of taste and status systems.  Society's appetite for consumption of celebrity can transform cultural fields such as tourism. AbstractTourism is a potent realm for theorizing broader issues of culture and taste. Exploring dining and culinary pursuits can shed light on the production and reproduction of gastronomic culture and broader struggles for authenticity. We explore the 'liquid times' of late modernity, and how the competing processes of popularization and legitimization contribute to the ongoing reconfiguration of tourism's field of taste within a context of culinary celebrification. Applying Bourdieu's theory of distinction to culinary elites, we develop a model that captures transitions in habitus. This model can be applied to any cultural context within the tourism industry to illustrate the impact of competing processes of taste. Implications of this model are that the celebrification of products and services can potentially narrow the field of production and undermine the cultural contribution tourism can make to society at large.