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The Routledge Handbook of Gastronomic Tourism

Saurabh Kumar Dixit (Redaktør)

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. Les mer
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Leveringstid: Sendes innen 21 dager

Om boka

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.

Fakta

Innholdsfortegnelse

Introduction


Saurabh Kumar Dixit





Part One





1. Gastronomic tourism: a theoretical construct


Saurabh Kumar Dixit





2. Historical evolution of gastronomic tourism


John D. Mulcahy





3. Modern gastronomy: the science of flavor and tasting


Peter R. Klosse





4. Gastronomy, culture and tourism in Ecuador


Tomas Lopez-Guzman, Ana Lucia Serrano Lopez, Jesus Claudio, Perez Galvez and Augusto Tosi Velez





5. Building a tourism destination using gastronomy through creative collaboration


John D. Mulcahy





6. Gastronomic tourism: an opportunity to discover the diversity of local and regional cultures


Janez Bogataj





7. The role of gastronomic tourism in rural development


Bernadett Csurgo, Clare Hindley and Melanie Kay Smith





8. Transforming the terroir into a tourist destination


Rebecca Mackenzie





9. Marketing destinations through gastronomy: Nordic perspectives


Xiang Ying Mei





10. Exploring additional food and beverage activities of wine travelers


Matthew J. Stone, Roberta Garibaldi and Andrea Pozzi





11. Having your cake and eating it: the problem with gastronomic tourism


Roy C. Wood





Part Two: Gastronomic tourist behavior





12. Need recognition and motivation for gastronomic tourism


Brian Kee Mun Wong and Christy Yen Nee Ng





13. Tourists' perceptions and expectations for gastronomic experience


Mozard Mohtar and Thinaranjeney Thirumoorthi





14. Service quality and gastronomy


Azni Zarina Taha and Christy Yen Nee Ng





15. A foodie's perspective on gastronomic tourism


Donald Getz and Richard N.S. Robinson





16. Typologies of gastronomic and culinary travelers


Matthew J. Stone





17. Servicescape and gastronomic tourism


Fabrizio Ferrari





18. Malaysian gastronomic tourism: its importance, satisfiers, dis-satisfiers and delighters


Robert J. Harrington, Michael C. Ottenbacher and Byron Marlowe





19. Gastronomic trails as service ecosystems


Namita Roy, Ulrike Gretzel, Gordon Waitt and Venkata Yanamandram





20. Gastronomic performativities during festivals in Sariaya, Philippines


Shirley V. Guevarra





21. The tourists' gastronomic experience: an embodied and spatial approach


Sandhiya Goolaup, Cecilia Soler and Robin Nunkoo





Part Three: Sustainability for gastronomic tourism





22. Sustainable gastronomic tourism


Paolo Corvo and Michele Filippo Fontefrancesco





23. Roles of local food in sustainable development: evidence from Houston, TX, USA


Tiffany S. Legendre and Melissa A. Baker





24. Sustainable supply chains in gastronomic tourism


Jane Eastham





25. Farmers' markets in gastronomic tourism: opportunities and challenges


Michelle Thompson and Bruce Prideaux





26. Community development through gastronomic tourism


Silvia Aulet, Dolors Vidal-Casellas and Joaquim Majo





27. Heritage and authenticity in gastronomic tourism


Melissa A. Baker and Kawon Kim





28. The roles of terroir, food and gastronomy in destination authenticity


Willy Legrand, Philip Sloan, Mirja Fett and Theresa Manten





29. Local knowledge transfer in Hong Kong through gastronomy, agriculture and tourism


Sidney C. H. Cheung


30. Sustainable restaurant system and gastronomy


Paul Hellier





31. Markets, festivals and shows: sustainable approaches to gastronomic tourism through collaboration


Ann Hindley and Tony Wall





Part Four: Gastronomic tourism in the digital arena





32. Tourists' lifestyle and foodservice tendencies in social media


Sandra Maria Correia Loureiro and Eduardo Moraes Sarmento





33. Digital platforms for collaborative gastronomy


Marios D. Sotiriadis and Lesedi T. Nduna





34. Marketing decision and customer reviews in gastronomic tourism


Sedigheh Moghavvemi and Brian Kee Mun Wong





35. Culinary mapping: a gastronomic tourism planning tool


Ingrid Booysen and Gerrie E. du Rand





36. Digital marketing and gastronomic tourism


Thinaranjeney Thirumoorthi and Sedigheh Moghavvemi





37. Mobile applications to promote gastronomic tourism


Dayna Ortner





38. Online reputation management for gastronomic tourism


Velvet Nelson





39. How do gastronomic blogs affect the consumer's decision?


Orsolya Szakaly and Ivett Sziva





Part Five: Contemporary forms of gastronomic tourism





40. Slow food movement


Kuan-Huei Lee





41. The "worlds approach" to gastronomic tourism: the case of wine tourism in Japan


Chuanfei Wang





42. Food routes, trails and tours


Brittany Dahl





43. Organic foods and gastronomic tourism


Ige Pirnar and Duygu Celebi





44. Edible insect gastronomy


Melissa A. Baker, Tiffany S. Legendre and Young Wook Kim





45. Craft drinks tourism worldwide and in Northern Ireland


Maria Teresa Simone-Charteris





46. Street food and gastronomic tourism


Joan C. Henderson





47. Halal food and Muslim tourists


Rafa Haddad, Salem Harahsheh and Ayman Harb





48. Native foods and gastronomic tourism


Freya Higgins-Desbiolles, Gayathri Wijesinghe, Tricia Vilkinas and Stuart Gifford





49. Symbolic and sociocultural interpretation of tea tourism in India


Ishan Singh and Peter Varga





50. Senior travelers: an Emerging Market Segment in Gastronomic Tourism


Adela Balderas-Cejudo, Ian Patterson and George W. Leeson





Part Six: Futuristic perspectives in gastronomic tourism





51. Gastronomic festivals and events: future scenarios


Keith Mandabach and Wu Chuanbiao





52. Wine tourism and gastronomy: a natural partnership in regional development


Marlene A. Pratt and Joan Carlini





53. Intellectual property rights in gastronomic tourism


Trevor Jonas Benson





54. Gastronomic tourism and media


Jennifer Laing and Warwick Frost





55. Alternative food networks and gastronomy


Maria del Pilar Leal Londono





56. Geographical indications and tourism destinations: an overview


Stefano Ciani, Michela C. Mason and Andrea Moretti





57. Celebrity chefs and luxury hotels: the influence of personal branding on marketing strategies


Girish Prayag and Valentine de Cellery d'Allens





58. Gastronomic tourism innovations


Dante Di Matteo





59. Synergies in food, wine, culture and tourism


Roberta Garibaldi


Conclusion: building an agenda for global gastronomic tourism research


Saurabh Kumar Dixit

Om forfatteren

Saurabh Kumar Dixit is an Associate Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya) India. He holds a Bachelor's degree in Hotel Management and Catering Technology, a Master's degree in Tourism Management and a Doctorate (Ph.D.) in Hotel Management. His research interests include Consumer Behavior, Gastronomic Tourism, Service Marketing, Experience Management and Marketing in hospitality and tourism contexts. He has worked for more than 18 years in a number of Indian universities/educational institutes and has successfully completed different research projects relating to hospitality and tourism management. He has ten books to his credit including The Routledge Handbook of Consumer Behavior in Hospitality and Tourism.