Tourism and Gastronomy

by Hjalager,Anne-Mette

• ISBN13: 9780415273817
• ISBN10: 0415273811
• Format: Hardcover
• Copyright: 2002-07-05
• Publisher: Routledge

Summary

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many caases eating while on holiday includes the "consumption" of local heritage, comparable to what is experienced when visiting historical sites and museums. Despite the increasing attention, however, systematic research on the subject has been nearly absent. tourism and Gastronomyaddresses 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. Particular attention is paid to the relationship between the forces of globalisation, localisation and the use of gastronomy and to food as a source of regional and national identity, and a source of economic development.

Table of Contents

List of Illustrations	vii
List of contributors	viii
Preface	xii
Acknowledgements	xiv
PART I The relationship between tourism and gastronomy
Gastronomy: an essential ingredient in tourism production and consumption?	3	(18)
Greg Richards
A typology of gastronomy tourism	21	(15)
Anne-Mette Hjalager
Demand for the gastronomy tourism product: motivational factors	36	(15)
Kevin Fields
Gastronomy as a tourist product: the perspective of gastronomy studies	51	(20)
Rosario Scarpato
Tourism as a force for gastronomic globalization and localization	71	(20)
Michael Hall
Richard Mitchell
PART II Issues in gastronomic tourism development
On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail	91	(24)
Steven Boyne
Fiona Williams
Derek Hall
`A Taste of Wales - Blas Ar Gymru': institutional malaise in promoting Welsh food tourism products	115	(17)
Andrew Jones
Ian Jenkins
Sustainable gastronomy as a tourist product	132	(21)
Rosario Scarpato
Gastronomy and intellectual property	153	(13)
Neil Ravenscroft
Jetske Van Westering
The route to quality: Italian gastronomy networks in operation	166	(20)
Magda Antonioli Corigliano
The changing nature of the relationship between cuisine and tourism in Australia and New Zealand: from fusion cuisine to food networks	186	(21)
Michael Hall
Richard Mitchell
Regional food cultures: integral to the rural tourism product?	207	(17)
Sean Beer
Jonathan Edwards
Carlos Fernandes
Francisco Sampaio
Still undigested: research issues in tourism and gastronomy	224	(11)
Anne-Mette Hjalager
Greg Richards
Index	235