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Full Description
This insightful book analyses the relationship between food, culture and tourism, highlighting the importance of islands as microcosms for understanding global culinary trends. It discusses how the gastronomic heritage and traditions of island communities should be protected and promoted, considering local economies and cultural and environmental sustainability.
Francesc Fusté-Forné and Erik Wolf bring together leading experts who examine the cultural, historical and socioeconomic role of cuisine on islands, identifying key issues concerning agriculture, production and sustainability. They address a diverse range of examples from across the world, shedding light on the importance of marketing for creating positive food tourism experiences. The book delves into the evolution of island cuisines and the influence of local produce systems, proposing avenues for further research into tourism-based management.
Food and Beverage Tourism on Islands is an essential resource for students and researchers in tourism and hospitality management and marketing as well as island studies. Its practical insights into the protection and promotion of food on islands are also beneficial for entrepreneurs and hospitality specialists.
Contents
Contents
Introduction 1
Francesc Fusté-Forné and Erik Wolf
PART I UNDERSTANDING THE ROLE OF ISLANDS IN
FOOD AND BEVERAGE TOURISM
1 Island delights: exploring the culinary tapestry of Fiji through
food and beverage tourism 4
Dawn Gibson
2 Food landscape as the core of Wallacea identity in Indonesia 15
Amanda Katili Niode
3 The islands and the city: peri-urban agriculture, food
production, and sustainability in the chinampas of
Xochimilco (Mexico City) 28
F. Xavier Medina, José A. Vázquez Medina and Marco Covarrubias
4 Decolonizing the creole food scene in the Seychelles tourism
industry 39
Thérésia Penda Choppy and Cindy Georgette Moka
5 The creation of a 4.0 island cuisine in Aruba 54
Gerald Kock
PART II MANAGEMENT AND MARKETING OF ISLAND
FOOD TOURISM EXPERIENCES
6 Maltese food culture: tradition and modernity in a growing
tourism market 68
Luca Nguyen
7 Eating Singapore: the food scene of a multicultural island 83
Lionel Chee
8 Cod moves in mysterious ways: merroir, a sense of pace 92
Ellen-Johanne Kvalsvik
9 Agrifood businesses and digital narratives on the island of
Menorca (Balearic Islands, Spain) 105
Marta Carvajal-Aparicio, Nela Filimon and Francesc Fusté-Forné
10 The slow progress of food tourism in Timor-Leste 117
Mark Panayiotis Notaras
PART III LOOKING TOWARDS THE FUTURE
11 'Do you want fries with that?': Reflections on the relationship
between Pacific cuisine, tourism and sustainability 133
Tracy Berno
12 When remoteness becomes the attraction 147
Hjörtur Smárason
13 From farm to table and cable: the art of sharing hospitable
island foodways in Crete 157
Maria Hnaraki
14 Climate change and food tourism: insight from the Sicilian
context 173
Donatella Privitera
15 The future of biocultural traditions and new challenges: island
cuisine in Korea 188
Sun-Kee Hong
Conclusion 204
Francesc Fusté-Forné and Erik Wolf
