Tourism and GastronomyAnne-Mette Hjalager, Greg Richards In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums. Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism. Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information. |
Other editions - View all
Common terms and phrases
agriculture andfood andthe Antonioli Corigliano approach areas Arran attractions Australian authenticity become branding BrillatSavarin bythe Cambourne canbe Chapter chefs consumer consumption cooking coordination create cuisine culinary destination Dorset drink eating economic environment example factors Festival food culture food production foodand foodways fusion cuisine gastronomic products gastronomic tourism gastronomy studies global heritage Hjalager holiday hospitality impact important increasing initiatives intellectual property inthe London marketing McDonald’s meal Melbourne MFWF Michael Symons Minho motivations networks offood ofthe onthe particular perspective Portugal postmodern programmes promotion regional relationship restaurants route/path Routledge Scarpato sector Slow Food social specific strategies suchas sustainable gastronomy Symons Taste Tesco theregion tothe tourism and gastronomy tourism development Tourism in Wales tourism industry tourism products tourismand Tourist Board traditional Trail Vinho Verde visitors Wales Welsh cuisine Welsh food wine and gastronomic wine tourism Zealand Zealand cuisine