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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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.




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.