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The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism.Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.
Contents
Introduction Saurabh Kumar DixitPart One1. Gastronomic tourism: a theoretical constructSaurabh Kumar Dixit2. Historical evolution of gastronomic tourismJohn D. Mulcahy3. Modern gastronomy: the science of flavor and tasting Peter R. Klosse4. Gastronomy, culture and tourism in Ecuador Tomas Lopez-Guzman, Ana Lucia Serrano Lopez, Jesus Claudio, Perez Galvez and Augusto Tosi Velez5. Building a tourism destination using gastronomy through creative collaboration John D. Mulcahy6. Gastronomic tourism: an opportunity to discover the diversity of local and regional culturesJanez Bogataj7. The role of gastronomic tourism in rural developmentBernadett Csurgo, Clare Hindley and Melanie Kay Smith8. Transforming the terroir into a tourist destinationRebecca Mackenzie9. Marketing destinations through gastronomy: Nordic perspectivesXiang Ying Mei10. Exploring additional food and beverage activities of wine travelersMatthew J. Stone, Roberta Garibaldi and Andrea Pozzi11. Having your cake and eating it: the problem with gastronomic tourismRoy C. WoodPart Two: Gastronomic tourist behavior12. Need recognition and motivation for gastronomic tourismBrian Kee Mun Wong and Christy Yen Nee Ng13. Tourists' perceptions and expectations for gastronomic experienceMozard Mohtar and Thinaranjeney Thirumoorthi14. Service quality and gastronomy Azni Zarina Taha and Christy Yen Nee Ng15. A foodie's perspective on gastronomic tourism Donald Getz and Richard N.S. Robinson16. Typologies of gastronomic and culinary travelersMatthew J. Stone17. Servicescape and gastronomic tourismFabrizio Ferrari18. Malaysian gastronomic tourism: its importance, satisfiers, dis-satisfiers and delightersRobert J. Harrington, Michael C. Ottenbacher and Byron Marlowe19. Gastronomic trails as service ecosystemsNamita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram20. Gastronomic performativities during festivals in Sariaya, PhilippinesShirley V. Guevarra21. The tourists' gastronomic experience: an embodied and spatial approachSandhiya Goolaup, Cecilia Soler and Robin NunkooPart Three: Sustainability for gastronomic tourism 22. Sustainable gastronomic tourism Paolo Corvo and Michele Filippo Fontefrancesco23. Roles of local food in sustainable development: evidence from Houston, TX, USATiffany S. Legendre and Melissa A. Baker24. Sustainable supply chains in gastronomic tourismJane Eastham25. Farmers' markets in gastronomic tourism: opportunities and challengesMichelle Thompson and Bruce Prideaux26. Community development through gastronomic tourismSilvia Aulet, Dolors Vidal-Casellas and Joaquim Majo27. Heritage and authenticity in gastronomic tourismMelissa A. Baker and Kawon Kim28. The roles of terroir, food and gastronomy in destination authenticityWilly Legrand, Philip Sloan, Mirja Fett and Theresa Manten29. Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourismSidney C. H. Cheung30. Sustainable restaurant system and gastronomyPaul Hellier31. Markets, festivals and shows: sustainable approaches to gastronomic tourism through collaboration Ann Hindley and Tony WallPart Four: Gastronomic tourism in the digital arena 32. Tourists' lifestyle and foodservice tendencies in social mediaSandra Maria Correia Loureiro and Eduardo Moraes Sarmento33. Digital platforms for collaborative gastronomyMarios D. Sotiriadis and Lesedi T. Nduna34. Marketing decision and customer reviews in gastronomic tourismSedigheh Moghavvemi and Brian Kee Mun Wong35. Culinary mapping: a gastronomic tourism planning toolIngrid Booysen and Gerrie E. du Rand36. Digital marketing and gastronomic tourismThinaranjeney Thirumoorthi and Sedigheh Moghavvemi37. Mobile applications to promote gastronomic tourismDayna Ortner38. Online reputation management for gastronomic tourismVelvet Nelson39. How do gastronomic blogs affect the consumer's decision?Orsolya Szakaly and Ivett SzivaPart Five: Contemporary forms of gastronomic tourism 40. Slow food movementKuan-Huei Lee41. The "worlds approach" to gastronomic tourism: the case of wine tourism in JapanChuanfei Wang42. Food routes, trails and toursBrittany Dahl43. Organic foods and gastronomic tourismIge Pirnar and Duygu Celebi44. Edible insect gastronomyMelissa A. Baker, Tiffany S. Legendre and Young Wook Kim45. Craft drinks tourism worldwide and in Northern IrelandMaria Teresa Simone-Charteris46. Street food and gastronomic tourism Joan C. Henderson47. Halal food and Muslim touristsRafa Haddad, Salem Harahsheh and Ayman Harb48. Native foods and gastronomic tourismFreya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford49. Symbolic and sociocultural interpretation of tea tourism in IndiaIshan Singh and Peter Varga50. Senior travelers: an Emerging Market Segment in Gastronomic TourismAdela Balderas-Cejudo, Ian Patterson and George W. LeesonPart Six: Futuristic perspectives in gastronomic tourism 51. Gastronomic festivals and events: future scenariosKeith Mandabach and Wu Chuanbiao52. Wine tourism and gastronomy: a natural partnership in regional developmentMarlene A. Pratt and Joan Carlini53. Intellectual property rights in gastronomic tourismTrevor Jonas Benson54. Gastronomic tourism and mediaJennifer Laing and Warwick Frost55. Alternative food networks and gastronomyMaria del Pilar Leal Londono56. Geographical indications and tourism destinations: an overviewStefano Ciani, Michela C. Mason and Andrea Moretti57. Celebrity chefs and luxury hotels: the influence of personal branding on marketing strategiesGirish Prayag and Valentine de Cellery d'Allens58. Gastronomic tourism innovationsDante Di Matteo59. Synergies in food, wine, culture and tourismRoberta GaribaldiConclusion: building an agenda for global gastronomic tourism researchSaurabh Kumar Dixit
