Full Description
This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.
The relationships between food and tourism have not only been at the core of recent tourism experiences, but they are expected to be crucial in the transformation of tourism futures. International in approach, this book analyzes the food tourism phenomenon from supply and demand perspectives, from health and politics to high-touch and high-tech, and brings together the relevant issues that inform these contemporary advances in food tourism research and practice. Providing a holistic approach to recent and future trends, the book is divided into 16 carefully selected and specially commissioned chapters that discuss the significance of food tourism research, the management and marketing of contemporary food and beverage experiences, the role of responsibility in the production and consumption of food tourism, and the anticipation of future trends in food and beverage tourism. This volume combines academic research with practitioner experience, allowing the authors to explore, debate and analyze our industry's future challenges and solutions.
This book is essential reading for students and researchers with an interest in food tourism, as well as practitioners.
Contents
0. Introduction Part 1 - Setting the Stage. 1. Cuisine: A Manifestation of Culture 2. The Role of Creators, Makers & Other Entrepreneurs 3. Challenging Consumer Culinary Expectations 4. Challenging Consumer Culinary Expectations Part 2 - From Home to Media 5. Food as High Touch: on Gastronomy, Commensality, Heritage, Travel, and Tourism 6. Food as High Tech 7. The Influence of Media on Food Travel 8. The Role of Digital Marketing in the Future of Food Tourism Part 3 - Important Old and New Influences 9. Sustainability Issues at the Local Level 10. Responsibility & Sustainability: Everything Has Changed 11. Culinary Culture, Co-creation & the Sharing Economy 12. Health & Safety Issues in Food & Beverage Tourism Part 4: Looking Towards the Future 13. The Changing Face of Gourmet Tourism 14. Elevating Gastrodiplomacy's Role in Marketing Identity. Can a Nation's Food be a Brand? 15. The Double-Edged Role of Cuisine in both Research and Practice 16. What's in Store for Food & Beverage Tourism in the Coming 10 Years? Conclusion.
