Food and Agricultural Tourism: Theory and Best Practice

Food and Agricultural Tourism

Theory and Best Practice
 
Edition number: 1
Publisher: Routledge
Date of Publication:
 
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Product details:

ISBN13:9781138931107
ISBN10:1138931101
Binding:Paperback
No. of pages:262 pages
Size:246x174 mm
Weight:514 g
Language:English
Illustrations: 88 Illustrations, black & white; 65 Halftones, black & white; 23 Line drawings, black & white; 17 Tables, black & white
440
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Short description:

This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability. Complemented by a wide range of international case studies, key definitions and study questions, this is an essential reading for students of tourism, geography and economic development studies.

Long description:

This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture, food consumption and safety, and rural heritage and sustainability.


The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally, Part IV looks at the financial, policy, and legal requirements relating to food tourism development, providing hands-on tools for students entering food tourism businesses or industries.


Complemented by a wide range of international case studies, key definitions, and study questions, Food and Agricultural Tourism is essential reading for students of tourism, geography, and economic development studies.

Table of Contents:

PART I


Food tourism and sustainable rural development


1 Tourism, agriculture, and rural economic development


2 Food tourism and sustainable communities


3 Food tourism offerings


PART II


Evolution of agriculture and importance of food in contemporary culture


4 Globalizing agriculture to feed the world


5 Rural landscapes, heritage, and economic development


6 Modern food movements


PART III


Food tourism markets and targeted destination design


7 Characterizing the food tourist


8 Identifying food tourism markets


9 Developing a food tourism destination


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PART IV


Food tourism policy and practice


10 Food tourism policy and governance


11 Safety in food tourism operations


12 Devising the food tourism product