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. |
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agricultural analysis Antonioli Corigliano areas Arran attractions Australian become branding Chapter chefs consumer consumption cooking create culinary cultural tourism destination eating economic example factors food and tourism food and wine food culture food production food tourism foodways fusion cuisine gastronomic products gastronomic tourism gastronomy and tourism gastronomy studies GTPs heritage Hjalager holiday hospitality important initiatives intellectual property Isle of Arran leisure local food London McDonald’s meal MFWF Minho motivations networks particular perspective Portugal postmodern programmes promotion relationship restaurants role route/path rural tourism Scarpato sector Slow Food social specific strategies sustainable gastronomy Symons Taste of Wales Taste Trail tion tourism and food tourism and gastronomy tourism development tourism in Wales tourism industry tourism product tourism research Tourist Board traditional Vinho Verde visitors Welsh Development Agency wine and food wine and gastronomic wine tourism Zealand