Tourism and Gastronomy

by Hjalager, Anne-Mette; Richards, Greg

• ISBN13: 9780203218617
• ISBN10: 0203218612
• Copyright: 2004-01-14
• Publisher: Taylor & Francis

Summary

This book draws 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.

Table of Contents

Greg Richards Gastronomy: an Essential Ingredient in Tourism Production and Consumption?

Anne-Mette Hjalager A Typology of Gastronomy Tourism

Kevin Fields Demand for the Gastronomy Tourism Product: Motivational Factors

Rosario Scarpato Gastronomy as a Tourist Product: the Perspective of Gastronomy Studies

Michael Hall and Richard Mitchell Tourism as a Force for Gastronomic Globalization and Localization

Issues in Gastronomic Tourism Development

Steven Boyne, Fiona Williams and Derek Hall Gastronomic Tourism, Food Production and Rural Development

Andrew Jones and Ian Jenkins 'A Taste of Wales-Blas Ar Gymru': Institutional Malaise in Promoting Welsh Food Tourism Products

Rosario Scarpato Sustainable Gastronomy as a Tourist Product

Neil Ravenscroft and Jetske Van Westering Gastronomy and Intellectual Property

Magda Antonioli Corigliano The Route to Quality: Italian Gastronomy Networks in Operation

Michael Hall and Richard Mitchell The Changing Nature of the Relationship between Cuisine and Tourism in Australia and New Zealand: from Fusion Cuisine to Food Networks

Sean Beer, Jonathan Edwards, Carlos Fernandes and Francisco Sampaio Regional Food Cultures: Integral to the Rural Tourism Product?

Anne-Mette Hjalager and Greg Richards Still Undigested: Research Issues in Tourism and Gastronomy

Table of Contents provided by Publisher. All Rights Reserved.