Food and Agricultural Tourism by Slocum, Susan; Curtis, Kynda;

Theory and Best Practice

GET 20% OFF
The discount is only available for 'Alert of Favourite Topics' newsletter recipients.

Publisher's listprice GBP 46.99
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.

23 781 Ft (22 649 Ft + 5% VAT)
Discount 20% (cc. 4 756 Ft off)
Discounted price 19 025 Ft (18 119 Ft + 5% VAT)

23 781 Ft

Availability

Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.

Product details:

Edition number 1
Publisher Routledge
Date of Publication 26 October 2017

ISBN 9781138931107
Binding Paperback
No. of pages262 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

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:

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.