Contemporary Advances in Food Tourism Management and Marketing
Series: Contemporary Geographies of Leisure, Tourism and Mobility;
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
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Product details:
- Edition number 1
- Publisher Routledge
- Date of Publication 7 October 2024
- ISBN 9781032252889
- Binding Paperback
- No. of pages266 pages
- Size 234x156 mm
- Weight 420 g
- Language English
- Illustrations 19 Illustrations, black & white; 14 Halftones, black & white; 5 Line drawings, black & white; 6 Tables, black & white 602
Categories
Short 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.
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Long 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.
"Contemporary Advances in Food Tourism Management and Marketing provides an excellent overview of challenging issues in the field of food tourism. Gastronomy is such an intriguing ingredient in tourism, and the contributions in this book convincingly demonstrate this. It also points to areas to be studied in greater detail in the future, by scholars and by perceptive students and innovative practitioners."
-Anne-Mette Hjalager, Editor-in-Chief of Journal of Gastronomy and Tourism.
"Food tourism is an emerging arena of experiential consumption and co-creation for modern prosumers. The present volume is a welcome addition to enrich the contemporary and future trends of the global food tourism industry. The authors have curated sixteen conceptual and empirical chapters from globally acknowledged experts, making the title increasingly relevant for both food connoisseurs and tourists."
-Prof. Saurabh Kumar Dixit, PhD, North-Eastern Hill University, Shillong (India).
"This book is an invaluable road map to understand and navigate this fast growing, complex, and exhilarating field of travel. It’s the first volume to address such a wide scope of the Food Tourism industry’s major components. This book is one of the industry’s seminal texts because as it weaves empirical research and case studies into a holistic view that inspires thoughtful discussion, fosters greater understanding and nurtures impactful action, for researchers and practitioners alike."
-Philip Ruskin, Owner, Ruskin Consulting, and External Lecturer, ESSEC Business School (Paris, France).
MoreTable of 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.
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