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Full Description
Gastronomy is a fundamental aspect of culture and the food and cuisine of any region can provide rich insights into the local lifestyle and traditions. Gastronomic tourism therefore involves visiting food producers, restaurants, food festivals or other establishments where visitors can dine and experience the typical products of a region. It is an enjoyable way for tourists to discover the cultural heritage of the places they visit and culinary pleasure is becoming an increasingly decisive factor when choosing a travel destination. In certain regions, gastronomy has been recognised as an Intangible Cultural Heritage (by UNESCO) and the promotion of local traditional cuisine can be a way to rediscover and preserve local or regional values through culinary riches. Gastronomic tourism is also a factor of economic improvement for different destinations, particularly in developing countries. The value of this book includes: Providing a comprehensive and well-rounded exploration of gastronomic tourism, with a broad coverage of topics addressing key aspects such as culture, economics and sustainability. Contributions by scholars from many different countries using an interdisciplinary approach that includes insights and practical examples to engage a more diverse audience. Offering a key resource for those involved in tourism who want to learn how the gastronomic potential of different cultural contexts and geographical locations can be understood. It is part of a CABI series of books on festival and event tourism and hospitality edited by an experienced academic author on tourism. This book emphasises the importance of many related factors in gastronomic tourism, which often focuses exclusively on food and cooking rather than the whole experience. The book therefore also focuses on culture, commitment, passion, learning, emotions and experiences associated with gastronomy and considers how gastronomic tourism can contribute to achieving Sustainable Development Goals.
Contents
1: Tirtha-Centric Culinary Culture: Towards Inclusive Heritage Development 2: Preserving Authenticity and Heritage: Culture of Bandel Cheese 3: Geographical Indication (GI) of food in promoting Gastronomic Sustainable Tourism: An Indian Outlook. 4: Emotions obtained by Local Food Consumption and its Effect on Memories 5: Heritage, tourism experience, and food as cultural heritage: highlights from Jordan 6: Is the behavior of gastronomic tourists influenced by the generational component? 7: Reinforcing the potential of millet based gastronomic tourism in advancing women entrepreneurship & economic progress: lesson from Odisha, India 8: Empowering Communities Through Gastronomic Tourism: A Sustainable Development Model in Sri Lanka's Cultural Triangle 9: Promoting Sustainable Rural Community Growth in Malaysia through Gastronomic Tourism 10: From Palm to Plate: Socio-Cultural Experiences of Gastronomic Tourism in Kerala's Toddy Shops 11: Gastronomic Tourism Destination Marketing Strategy: The Siram Bicol Circuit Tour Experience 12: Aligning Local Paan Shops with Sustainable Development Goals: A Case Study in Gastronomic Tourism for Promoting Inclusive Growth 13: Gastronomy Tourism Value Chain in Tea Community Revitalization 14: Gastronomic Tourism: The Impact of Plate and Palate interaction 15: Gastronomy Tourism in India: Special Reference to Maharashtra and Karnataka 16: Marketing policies to increase the sustainability of oleotourism experiences in Italy. 17: The role of digital marketing in choosing gastronomic experiences and tourist destinations
