Tourism and Gastronomy.

Tourism and Gastronomy.

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.

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Bibliographic Details
Main Author: Hjalager, Anne-Mette
Other Authors: Richards, Greg
Format: eBook
Language:English
Published: London : Routledge, 2002.
Series:Routledge advances in tourism.
Subjects:
Food tourism > Congresses.
BUSINESS & ECONOMICS > Industries > Hospitality, Travel & Tourism.
Food tourism
Toerisme.
Gastronomie.
Eetgewoonten.
Développement touristique.
Produit du terroir.
Tourisme.
Electronic books.
Conference papers and proceedings
Online Access:Click for online access
Table of Contents:
  • Book Cover; Title; Contents; List of illustrations; List of contributors; Preface; Acknowledgements; Gastronomy: an essential ingredient in tourism production and consumption?; A typology of gastronomy tourism; Demand for the gastronomy tourism product: motivational factors; Gastronomy as a tourist product: the perspective of gastronomy studies; Tourism as a force for gastronomic globalization and localization; On the trail of regional success: tourism, food production and the Isle of Arran Taste Trail.
  • 'A Taste of Wales Blas Ar Gymru': institutional malaise in promoting Welsh food tourism productsSustainable gastronomy as a tourist product; Gastronomy and intellectual property; The route to quality: Italian gastronomy networks in operation; The changing nature of the relationship between cuisine and tourism in Australia and New Zealand: from fusion cuisine to food networks; Regional food cultures: integral to the rural tourism product?; Still undigested: research issues in tourism and gastronomy; I.

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