Our understanding of gender is evolving from a binary system to a continuum whereby gender is fluid, multifaceted, and individually defined or expressed. Businesses, through owners, employees, and customers, as well as company policies and practices, play a role in the acceptance and inclusion of gender nonconforming individuals. One group with a responsibility in relation to gender inclusion is the business education system—undergraduate and graduate business programs that deliver business curriculum, shape business practices, research business issues, and produce business leaders. The purpose of this study is to examine the peer-reviewed literature to identify if and how the interpretation of genders, one that includes gender nonconforming individuals, exists in business education research. While 17 articles were found that cover topics within this general area, an overall lack of academic literature examining business education and gender nonconformity may leave business educators ill-equipped to include gender nonconforming individuals and topics in their classrooms. This work may inform business educators regarding the status of business education in relation to the evolving understanding of gender and identify areas for future work to help ensure that business educators are equipped with the knowledge to enable full gender inclusion in the business classroom.

Culinary experiences have long been an important aspect of tourism. For many destinations, culinary offerings have become ubiquitous with the place – pasta in Italy, wine in the Loire- or Napa Valley, or curry in India. As tourists increasingly seek out authentic touristic experiences, including culinary experiences, the question arises regarding what constitutes an authentic culinary experience in a place. While authentic and authenticity are terms widely used in the tourism literature, a precise definition of what those terms mean and a method for identifying that which is authentic remains elusive. Research regarding authenticity in tourism suggests that locals occupy a ‘place of privilege’ with respect to determining the authenticity of a touristic experience because of their connection to and context in relation to the place. This paper examines the perspectives of Prince Edward Island (PEI) residents with respect to what constitutes an authentic culinary touristic experience in which visitors to Canada’s smallest province can partake and that provide those visitors with a glimpse of what life in PEI is or was really like, and provides a voice for an underrepresented group in the authenticity discourse. Results show that authentic culinary experiences transcend food, and encompass people, places, and experiences in ways that enrich touristic endeavours, and that locals understand and interpret authenticity in ways that both conform to and differ from existing scholarly work related to tourism authenticity, and span objective, existential, and constructive authenticity.

Culinary tourism has become an important means of attracting quality visitors for many destinations. As tourism destination marketers develop the brands and associated promotional material through which to communicate with potential visitors, the need to identify ways to differentiation their place brand vis-à-vis the place brand of other tourism destinations becomes paramount. One way to engage potential visitors via tourism promotional material is through the use of images. By examining the food-related imagery used by specific Canadian tourism destinations, the increased focus on culinary tourism and the evolution of the use of imagery can be seen more clearly. This study offers a contribution to tourism research by examining the evolution of culinary tourism promotion in three geographically-linked regions through the use of food-related imagery in their tourism visitor's guides. The findings of this study can also offer valuable information to tourism industry stakeholders who have identified culinary tourism as a priority and want to further develop their positioning, differentiation, and marketing strategies using food-related imagery.