Introduction (An Appetiser)
PART I: THE GROWTH AND DEVELOPMENT OF FOOD AND DRINK TOURISM
Chapter 1: What is food and drink tourism?
Chapter 2: A history of culinary exploration and food tourism
Chapter 3: Identity development and the cultural dimension of food
and drink
Chapter 4: Niche tourism and the growth of food-inspired travel
Chapter 5: The globalisation and localisation of food and drink
Chapter 6: Food, tourism and agricultural policy
Chapter 7: Wine Tourism and the development of ′winescapes′
PART II: THE PROMOTION AND BRANDING OF FOOD AND DRINK TOURISM
Chapter 8: Marketing and branding food and drink tourism
Chapter 9: The role of media and social media in promoting food and
drink tourism
Chapter 10: Managing food tourism: on-site marketing and
interpretation
Chapter 11: Food assurance schemes, organisations and
initiatives
PART III: FOOD AND DRINK ATTRACTIONS AND EVENTS
Chapter 12: The transformation of place through food and drink
Chapter 13: Food and drink festivals, events and markets
Chapter 14: Food- and drink-inspired events: the weird and
wonderful
Chapter 15: Following food and drink: tours, trails and routes
Chapter 16: Food and drink visitor attractions
Chapter 17: Beverage tourism: drinking to experience people and
place
Chapter 18: The role of food and drink tourism in sustainable
development
Chapter 19: When consumers become producers
Chapter 20: The food and drink tourism supply chain
Chapter 21: Local food and drink in the hospitality industry
Conclusion
Chapter 22: The future of food and drink tourism
Sally is Professor of Business Education and Vice Dean (Education) at King’s Business School, King’s College London. Sally was previously a Deputy Dean at Anglia Ruskin University (ARU) and led their work on inclusive learning and teaching. She is a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. Before her time at ARU, Sally was the Head of Department for tourism and marketing at the University of Bedfordshire, and previously worked for a large heritage visitor attraction in Bristol. Sally’s research interests include cultural tourism and inclusive education. Publications include ‘Food Tourism: Principles and Practices’ with Sage Publications and numerous articles on tourism, community resistance and inclusive teaching.
This mouth-watering text explores more elements of the food tourism
phenomenon than any book before it. It coalesces aspects of
scientific research with the management and business implications
of food and drink tourism. Sally Everett’s astute erudition of
food-based tourism manifests comprehensively, robustly and
delectably in this indispensable work of essential reading for all
students and scholars of tourism and hospitality.
*Dallen J. Timothy*
The food tourism industry is barely 15 years old and there is still
a lot for our industry to learn. This book is a welcome addition in
the growing compendium of food tourism literature. Sally Everett
brings us a valuable new resource aimed at anyone who is interested
in the role of food and drink in the tourism industry, and supports
students exploring a career in this important and growing
sector.
*Erik Wolf*
This book is a must read for anyone serious about understanding the
increasing role that food and drink plays in tourism today. Sally
Everett has produced a comprehensive text that covers not only the
academic discourse on the subject from both a descriptive and
experiential perspective, but complements this with the practical
application of situating food and drink tourism within a myriad of
destinations and visitor spaces. This is essential reading on
any module that examines food and drink tourism as emergent niches
within contemporary tourism.
*Professor Stephen Boyd,*
This book provides a state-of-the-art overview of relevant
interrelationships, and is warmly recommended to anyone working in
this emerging field.
*Professor Stefan Gössling*
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