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| FOOD TOURISM AROUND THE WORLD
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Development, Management and Markets
To order this title, and for more information, click here
Edited By
C. Michael Hall, Professor of Marketing, University of Canterbury, Christchurch, New Zealand; Docent, Department of Geography, University of Qulu,Finland; and Visiting Professor, Stirling University, Scotland, UK
Liz Sharples, Senior Lecturer in Faculty of Organisation and Management, Sheffield Hallam University, UK; Course leader for the Events Management undergraduate programme.
Richard Mitchell, Senior Lecturer, Department of Tourism, University of Otago, NZ
Niki Macionis, University of Canberra, Centre for Tourism and Leisure Policy Research
Brock Cambourne, National Capital Wine Tours, and Benchmark Tourism Consulting, Canberra, Australia
Description
Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own
right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon,
looking at the interrelationship between food, the tourism product and the tourist experience.
Using international case studies and
examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets
discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such
issues as:
* the food tourism product
* food tourism and consumer behaviour
* cookery schools - educational vacations
* food as an attraction
in destination marketing
Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment
yet of this recent development in tourism.
Audience
Undergraduates and postgraduates on the following courses: hotel and catering management/hospitality management, food marketing management,
tourism studies/tourism management, agricultural/ marketing/agricultural economics, culinary arts/gastronomy. Also practitioners, consultants
and providers eg tourist groups etc.
Contents
Food tourism: an introduction (the editors); Food tourism and consumer behaviour (Mitchell & Hall); Food tourism in the peak district,
england (Sharples); Learning about food on holiday: the expanding european market of cookery schools and food exploration holidays (Sharples);
Restaurants and tourism in the kingdom of the Zulu (Preston-Whyte); Food tourism in Papua New Guinea (LeGrys); Tea, travel and tourism
(Jolliffe); The lure of food: food as an attraction in destination marketing - Manitoba, Canada (Selwood); Food tourism, regional development
and the development of rural wine and food tourism networks (Hall, Mitchell & Sharples); Valorising through tourism in rural areas (Eastham);
Tasting Australia: linking food, wine and tourism in Canberra (Cambourne & Macionis); Food tourism in the Niagara region: the development
of a new cuisine (Telfer); New global cuisine: tourism authenticity and sense of place in postmodern gastronomy (Scarpato); The future
of food tourism (the editors); EXHIBITS Restaurants in the Sky (Clark & Sharples); Gastronomic preferences and service expectations of
american tourists in Mexico (Bernard); Singapore food festival (Hall); Taste hawkes bay(Hall); Food tourism and the alto minho (Hall);
Farmers markets in Ontario (Hall); Tourism and the ademalise and victoria markets (Mitchell & Hall); Food tourism and the media (Scarpato);
The expanding north american cookery school market (Andrich); Portuguese food amongst UK residents (Fields & Fernandez); Food trails
in Austria (Meyer-Cech); Oktoberfest in America (Janiskee); Index
| Bibliographic details |
Paperback, 392 pages, publication date: JUL-2003
ISBN-13: 978-0-7506-5503-3
ISBN-10: 0-7506-5503-8
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 47.95
USD 53.95
GBP 34.99
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Last update: 30 Nov 2009
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